The present disclosure relates to extracts and sweetening compositions that may be wholly derived from fruits of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The extracts have a low mogroside V content. The extracts also have a low monosaccharide content, and can be spray-dried to form a spray-dried product. The extracts may be suitable for use as a bulking agent, and can be combined with a terpene glycoside powder. The extracts and sweetening compositions can be used in a food, beverage, and dietary supplement products. Provided are also methods for preparing such extracts and sweetening compositions.

A concentrated orange carrot permeate, wherein a) the amount of fructose is 2.5 to 30.0 wt. % on a dry matter basis, b) the amount of glucose is 3.0 to 20.0 wt. % on a dry matter basis, c) the amount of sucrose is 0.5 to 60.0 wt. % on a dry matter basis, and d) the dry matter is 55 to 85 wt. %, wherein the amounts of fructose and glucose are determined according to ASU L 31.00-12, wherein the amount of sucrose is determined according to ASU L 31.00-13, and wherein the dry matter is determined according to ASU L 26.11.03-1a. A caramelized concentrated orange carrot permeate, a mix of the concentrated orange carrot permeate and the caramelized concentrated orange carrot permeate, to the use of said products in food applications and to food products containing concentrated orange carrot permeate and/or caramelized concentrated orange carrot permeate.

A concentrated orange carrot permeate, wherein a) the amount of fructose is 2.5 to 30.0 wt. % on a dry matter basis, b) the amount of glucose is 3.0 to 20.0 wt. % on a dry matter basis, c) the amount of sucrose is 0.5 to 60.0 wt. % on a dry matter basis, and d) the dry matter is 55 to 85 wt. %, wherein the amounts of fructose and glucose are determined according to ASU L 31.00-12, wherein the amount of sucrose is determined according to ASU L 31.00-13, and wherein the dry matter is determined according to ASU L 26.11.03-1a. A caramelized concentrated orange carrot permeate, a mix of the concentrated orange carrot permeate and the caramelized concentrated orange carrot permeate, to the use of said products in food applications and to food products containing concentrated orange carrot permeate and/or caramelized concentrated orange carrot permeate.

The present invention discloses an antifreeze solution for food preservation, which comprises edible alcohol, propylene glycol, glycerin, calcium chloride, sodium chloride, amino acid, Antarctic krill protein hydrolysate with an average molecular weight of 50-100 KDa, surfactant and water, wherein the surfactant is one or more of phospholipid, Tween-20, Tween-60, and Tween-80; each component is food grade, and the mass percentage is expressed as follows: alcohol 15-30%, propylene glycol 10-30%, glycerol 2-15%, calcium chloride 1-10%, sodium chloride 3-10%, amino acid 0.1-0.15%, Antarctic krill protein hydrolysate 0.01-0.3%, surfactant 0.005-0.5%, and the balance is water. The antifreeze solution provided by the present invention can lower the freezing point, improve the heat transfer efficiency, inhibit the crystallization of antifreeze solution during the low temperature stirring process and improve the stability of the antifreeze solution.

The present invention relates to a method (200) for producing a heat-treated concentrated dairy product (cdp). The method (200) comprising the steps of passing (210) the dairy product (dp) under a pre-determined pressure through a reverse osmosis, RO, filter (110) at a first temperature, the pre-determined pressure being sufficient to allow reverse osmosis, thereby concentrating the dairy product (dp). Preheating (230) the concentrated dairy product (dp) at a second temperature for a second period of time to stabilize the concentrated dairy product (dp). Homogenizing (240) the stabilized concentrated dairy product (dp) to reduce a size of particles in the stabilized concentrated dairy product (dp). Heating (250) the stabilized concentrated dairy product (dp) at a third temperature for a third period of time to reduce microorganisms in the stabilized concentrated dairy product (dp), thereby forming the heat-treated concentrated dairy product (cdp).

The present invention relates to a method (200) for producing a heat-treated concentrated dairy product (cdp). The method (200) comprising the steps of passing (210) the dairy product (dp) under a pre-determined pressure through a reverse osmosis, RO, filter (110) at a first temperature, the pre-determined pressure being sufficient to allow reverse osmosis, thereby concentrating the dairy product (dp). Preheating (230) the concentrated dairy product (dp) at a second temperature for a second period of time to stabilize the concentrated dairy product (dp). Homogenizing (240) the stabilized concentrated dairy product (dp) to reduce a size of particles in the stabilized concentrated dairy product (dp). Heating (250) the stabilized concentrated dairy product (dp) at a third temperature for a third period of time to reduce microorganisms in the stabilized concentrated dairy product (dp), thereby forming the heat-treated concentrated dairy product (cdp).

The invention provides a method for treating root—or tuber juice, comprising a) a pretreatment of the root—or tuber juice to remove root—or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root—or tuber juice to a temperature of −0.3° C. to −16° C. to form ice crystals; and c) separating the ice crystals from the root—or tuber juice to obtain, as a first root—or tuber juice product, a concentrated root—or tuber juice. In addition, the invention provides methods to obtain protein depleted root—or tuber juice products, as well as products comprising root—or tuber free amino acids, and uses thereof.

The invention provides a method for treating root- or tuber juice, comprising a) a pretreatment of the root- or tuber juice to remove root- or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root- or tuber juice to a temperature of −0.3° C. to −16° C. to form ice crystals; and c) separating the ice crystals from the root- or tuber juice to obtain, as a first root- or tuber juice product, a concentrated root- or tuber juice. In addition, the invention provides methods to obtain protein depleted root- or tuber juice products, as well as products comprising root- or tuber free amino acids, and uses thereof.

The present invention pertains to a method of producing beta-casein-containing compositions and products obtainable by such methods. More particularly, the invention pertains to a method of producing beta-casein compositions using controlled microfiltration first at a temperature higher than 20 degrees C., followed by cooling of the retentate to 0-15 degrees C. and a second microfiltration of the cooled composition resulting in beta-casein containing permeate.

The present invention pertains to a method of producing beta-casein-containing compositions and products obtainable by such methods. More particularly, the invention pertains to a method of producing beta-casein compositions using controlled microfiltration first at a temperature higher than 20 degrees C., followed by cooling of the retentate to 0-15 degrees C. and a second microfiltration of the cooled composition resulting in beta-casein containing permeate.