8 results about "Formulated Foods" patented technology

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total α-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.

The various aspects presented herein relate to methods for the reduction, prevention and / or inhibition of the oxidation of perfume ingredients, formulated perfumes, formulated body care products, formulated skin care products, formulated homecare products, essential oils, food raw materials, formulated food products and natural extracts.

The invention provides a formula food for improving brain cognition and a preparation method thereof, and the formula food comprises the following components in percentage by mass: 2-20% of 1, 2-dipalmitic acid-3-oleic acid triglyceride. The method is helpful for improving brain cognition.

The invention relates to a formulation of a pharmaceutical and food product, based on the fruits of Diospyros kaki. The invention further relates to the use of this pharmaceutical and food product, according to the method of preparation which takes place in several successive phases: sorting, rinsing, drying at a temperature which oscillates between 40 and 50 °C, grinding, mixing, maceration with distilled water for 12 hours and filtration, freeze-drying for 48 hours, to obtain the freeze-dried product by removing the water from the frozen suspension. The invention further relates to the formulation of a pharmaceutical and food product based on the pure extract of Diospyros kaki fruit (crude extract) which is rich in bioactive molecules for the purpose of preventing and fighting against various associated digestive and hepatorenal diseases. The invention also consists of using the formulated food product in other applications in the field of pastry making such as the production of syrup, flavoured food additive, jam and also juices.

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total α-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.

The present invention relates to the production of liquid and powdered aquafaba from food legumes. The extraction conditions for liquid aquafaba were selected based on a three-factor experimental design (water / grain hydration ratio, temperature, and cooking time) and three responses (foaming capacity, protein content, and liquid aquafaba yield). The optimal conditions obtained for the extraction of liquid aquafaba are as follows: the water / hydrated grain ratio is between 2 / 1 and 4 / 1, the cooking temperature varies from 90 to 100°C and the cooking time varies from 60 to 90 min. A freeze-drying step was carried out on the liquid aquafaba obtained to produce aquafaba powder which will subsequently be used for the formulation of food products, particularly vegan pastry products such as cakes, meringues and ice creams.

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total α-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total α-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.