The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.

Provided is a dried powder of microorganisms, which is highly suitable for processing and has excellent usefulness as one component of various products. The present invention provides: a dried powder of microorganisms, the dried powder exhibiting a brightness of 55 or more and a chromaticness of 18 or less; and a method for producing a dried powder of microorganisms, the method comprising: washing microorganisms at least once with a liquid having an osmotic pressure lower than that of a liquid culture medium for culturing the microorganisms; and drying and heating the microorganisms after the washing to thereby obtain the dried powder of the microorganisms, which exhibits a brightness of 55 or more and a chromaticness of 18 or less.

Provided is a dried powder of microorganisms, which is highly suitable for processing and has excellent usefulness as one component of various products. The present invention provides: a dried powder of microorganisms, the dried powder exhibiting a brightness of 55 or more and a chromaticness of 18 or less; and a method for producing a dried powder of microorganisms, the method comprising: washing microorganisms at least once with a liquid having an osmotic pressure lower than that of a liquid culture medium for culturing the microorganisms; and drying and heating the microorganisms after the washing to thereby obtain the dried powder of the microorganisms, which exhibits a brightness of 55 or more and a chromaticness of 18 or less.

The present invention discloses processes for obtaining a color from an algal biomass. The process includes subjecting an algal biomass to cavitation, thus at least partially disrupting cells of the algal biomass and extracting color from the disrupted, algal biomass.

The present invention discloses processes for obtaining a color from an algal biomass. The process includes subjecting an algal biomass to cavitation, thus at least partially disrupting cells of the algal biomass and extracting color from the disrupted, algal biomass.

An agent for enhancing skin barrier function was provided with.

An agent for enhancing skin barrier function comprising a wavelength conversion substance as an active ingredient; a composition and a product comprising the agent for enhancing skin barrier function; and a method for enhancing skin barrier function using thereof. The present invention can exhibit a desirable effect on skin by effectively making use of ultraviolet light to enhance skin barrier function.

Provided herein are color-fast edible compositions and methods of making the same. In some cases, the color-fast edible compositions comprise a comprising an exogenous protein component and a biomass comprising cells of a pigmented algae. The pigmented algal cells may be physically associated with the exogenous protein component such that the pigmented algal cells confer a pigmentation to the edible compositions and are substantially dissociable from the exogenous protein component. Further provided herein are food products (e.g., meat substitutes, fish or shellfish substitutes) comprising the color-fast edible compositions of the disclosure.

Provided herein are color-fast edible compositions and methods of making the same. In some cases, the color-fast edible compositions comprise a comprising an exogenous protein component and a biomass comprising cells of a pigmented algae. The pigmented algal cells may be physically associated with the exogenous protein component such that the pigmented algal cells confer a pigmentation to the edible compositions and are substantially dissociable from the exogenous protein component. Further provided herein are food products (e.g., meat substitutes, fish or shellfish substitutes) comprising the color-fast edible compositions of the disclosure.

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.