A method for extracting a ceramide-containing material or ceramide from whole apples and/or apple juice extraction residue. Furthermore, to ensure utility as a food, especially a functional food, or a raw material for a cosmetic or medicine, that includes the ceramide-containing material. [Solution] In the present invention, an adsorbent is added to an ethanol treatment solution of whole apples and/or apple juice extraction residue, the mixture is stirred and subjected to solid-liquid separation, and solid material precipitated from the solution is separated, after which water is added to the resultant concentrate and the temperature thereof is maintained, whereby the resultant settled component is recovered and dried to obtain a ceramide-containing material or ceramide. Using the ceramide obtained from whole apples and/or apple juice extraction residue, there are formed a composition for promoting production of hyaluronic acid and/or type II collagen, and a composition for promoting improvement of memory impairment and/or enhancement of the level of phosphorylation of extracellular signal-related kinases (ERK1/2).

A system that includes a plurality of banana containers is provided. Each banana container has a first container end to receive an unpeeled banana and a second container end. The system includes a gas dispensing regulator connected to a plurality of banana containers. The gas dispensing regulator includes a plurality of gas meters having a one-to-one correspondence with the plurality of banana containers. A corresponding meter is connected to the second container end of a corresponding banana container to dispense a corresponding amount of ripening gas into the corresponding banana container. The system can limit the pressure of the ripening gas in the banana container using the closing device to vary the ripening rate of the bananas. This can avoid spoiling the taste of the bananas.

Legume plant-based proteins, especially pea protein, are used as a primary source for twin-screw extrusion to manufacture an intermediate moisture, texturized protein piece that can be further processed by controlled hydration and coated with a batter, breading, or coating to produce a comestible product. Protein is the predominate ingredient (70-95%) in the extruded piece. In the preferred embodiment, the protein is pea powder and flavor is provided by addition of yeast extract to impart beef, chicken, or pork flavor. Additional components in the form of hydrophilic polymers and alkalai are also added prior to extrusion to insure desired texture and handling properties. The hydrophilic polymers impart functional properties such as water-binding, thereby aiding in foaming, emulsifying, texturizing, and gelation, important to manufacturing an intermediate moisture texturized plant-protein product by extrusion.

A composition containing black ginger extract including black ginger extract, and cyclodextrin. The composition containing black ginger extract includes certain 6 polymethoxyflavones (6PMF). When a total amount of 6PMF in the composition containing black ginger extract is determined as 100 parts by mass, an amount of 5-hydroxy-7-methoxyflavone in the composition containing black ginger extract is 5 parts by mass or less. When absorbance of an aqueous solution of the composition containing black ginger extract, in which a total amount of the 6 polymethoxyflavones is adjusted to a certain amount, is measured, the absorbance of the aqueous solution satisfies P1/V1≥1.45.

A coated food substrate including a food substrate with a vegetable coating comprising vegetables which must not be either potato or corn, where the vegetables are in comminuted form and preferably have a particle size in the range of about 50 to 500 μm and where the comminuted vegetables may be applied as a coating which optionally may also include vegetable pieces in the range of about 0.5 to 2 mm in the largest cross-section.

A coated food substrate including a food substrate with a vegetable coating comprising vegetables which must not be either potato or corn, where the vegetables are in comminuted form and preferably have a particle size in the range of about 50 to 500 μm and where the comminuted vegetables may be applied as a coating which optionally may also include vegetable pieces in the range of about 0.5 to 2 mm in the largest cross-section.

A particulate solid fat composition comprising coconut oil is prepared by a method comprising heating a fat composition comprising coconut oil, cooling the melted fat composition with stirring to provide a substantially uniform solid fat composition, and chopping the solid fat by a food cutting device under chilling conditions at a temperature low enough to form a a substantially uniform particulate solid fat composition wherein at least 90% of the particles have a particle size of from 1.5 mm to 26 mm. The substantially uniform particulate solid fat composition is substantially compositionally uniform, or is substantially visually uniform, and/or is substantially uniform in color. This particulate solid fat composition is mixed with a hydrated plant protein composition under chilling conditions at a temperature low enough to maintain the particulate nature of the solid fat composition to form an animal meat mimic.

The present invention relates to the use of an activatable pectin-containing apple fiber for preparing products in the food or non-food area. The invention also relates to products containing the activatable pectin-containing apple fiber.

This disclosure relates to a product, a beverage product, and an infusion formulation that each include at least two rare sugars, for example allulose and tagatose. The combination of allulose and tagatose synergistically sweeten the product, beverage product, and infusion formulation. The product includes a food body having a food component and an infusion component. The infusion component includes at least two rare sugars. The beverage product includes a consumable liquid and at least two rare sugars. This disclosure further relates to methods for preparing a food product and beverage product.

A process for the production of a Ready-To-Drink beverage product containing an ingestible fluid containing solid pieces selected from at least one of (a) fruit, (b) crystal boba, and/or (c) tea leaves and subjected to High Pressure Processing (HPP).