Place strawberries in blender container; cover. Process until finely chopped. Add remaining ingredients to blender; cover. Process until just mixed. Tightly cover containers or jars. Let stand at room temperature 24 hours or until set.
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Ingredients Set Foundation for Product DevelopmentVIDEO ON THE TOPIC: Akay Group - The Global Spice House For All Spice Extracts and Seasonings
Year of fee payment : 4. A process for preparing coated particles of a plant material includes: a combining plant material particles and a protein in a liquid medium, wherein the protein adsorbs onto at least a portion of a surface of the particles to form a first layer; and b mixing a polysaccharide including a pectin with the liquid medium, so that the polysaccharide adsorbs onto at least a portion of a surface of the first layer to form a second layer.
In addition, a palatable product comprising at least one coated particle prepared by this process is described. A related disclosure exists in the commonly-assigned U. In one embodiment, a process is provided for preparing coated plant particles, comprising combining particles of finely-divided plant material with one or more proteins in a liquid medium, under conditions effective to adsorb the protein onto at least a portion of a surface of the particles to form a first layer; and mixing one or more polysaccharide compositions comprising a pectin with the liquid medium, under conditions effective to adsorb at least some of the pectin onto at least a portion of a surface of the first layer to form a second layer, thereby forming coated particles of plant material.
In another embodiment, a coated particle of plant material is provided, comprising a base particle of finely-divided plant material; a first layer at least partially coating the base particle, the first layer comprising a protein; and a second layer at least partially coating the first layer, the second layer comprising a polysaccharide composition including a pectin.
In a particular embodiment described herein, the finely divided particles of plant material can be formed from finely ground tobacco particles coated with tobacco-sourced proteins and tobacco-sourced polysaccharides, such as tobacco-sourced pectins.
This embodiment, by relying on tobacco sources for certain of the biopolymer coatings, increases the net tobacco content of the product, and thereby provides a cost savings resulting from use of tobacco plant products that might otherwise be wasted. The present application describes processes for preparing particles of plant material, in particular ground tobacco particles, coated with polysaccharide-protein coacervate gels, and in particular with pectin-protein coacervate gels.
It may be advantageous to coat plant materials for use in orally utilized compositions in order to improve the acceptability of the product to the consumer. Plant materials that may be encapsulated include smokeless tobaccos, comprising chewing tobacco, snus, dry snuff, and moist snuff. The coated particles described herein are beneficial because the palatable or comestible products containing them can take a variety of different forms, including chewable and non-chewable edible forms, such as in the form of a tablet, stick, strip which may be more or less flexible , snus, pouched product, chewable gum, spongy material, or combinations of these.
Because the coated particles possess a neutral aesthetic color, as opposed to the deep brown color of, e. The coated particles also exhibit reduced odor compared to, e. Additionally, a coating as described herein may provide for improved cohesion in the case of a product incorporating compressed plant material.
Moreover, when the coated particles are in the mouth, they swell upon mixture with saliva, creating a pleasant mouthfeel, and reducing certain undesired physiological sensations, such as throat itching, that can sometimes be observed when uncoated tobacco products are used. The particles provide a mild, creamy flavor and texture that combines particularly well with other food ingredients, such as sugars, starches, polyols, oils, lipids, waxes, fats, fatty acids, glycerides, etc. The coated particles provide relatively slow, controlled release of flavors from the plant material, and provide a means for modifying the flavorant release by control of shell integrity, shell thickness, and gel strength.
In a particular embodiment, where the pectins at least partially contain those obtained from tobacco materials, economic efficiencies from the use of tobacco-sourced materials are obtained as well, since they can replace biopolymers that might otherwise result in greater costs.
In a more particular embodiment, the term coacervate is used to denote the aggregation of molecules on the surface of one or more particles of plant material, such as tobacco particles, that are held to an aggregation of protein molecules typically electrostatically charged that form a coating on at least part of the surface and form a first layer.
These protein molecules in turn are held to an aggregation of polysaccharide molecules, containing one or more pectins, more particularly containing one or more pectins derived from tobacco plants, that form a coating on at least part of the surface of the first layer, thereby forming a second layer. The term is intended to include powders, granules, shreds, and elongated structures, such as whiskers, fibers, and the like. The term is also intended to include droplets, e.
Any plant material typically consumed by humans or animals can be coated by the methods described herein. Particularly suitable plant materials include tobacco and tobacco substitutes. The plant materials are generally in particulate form, and are preferably under 3 mm in size, more preferably under microns in size. Suitable particles of plant material may include, or be derived from, any part of a plant, such as leaf, stem, flower, fruit, nut, bean, bark, root, and the like.
The particles may be in any suitable form including, but not limited to, shreds, granules and powders, and can have any desired shape, such as different regular and irregular shapes. Suitable regular shapes may include round, square, rectangular, oval, other polygonal shapes, cylindrical, fibrous, and the like. In one embodiment, the particles of plant material can include ground including micronized powders, such as tobacco powders. Preferably, the particles can have a diameter less than about 3 mm, and more preferably less than about microns, and even more preferably, between about 0.
In a further embodiment, the particles can include ground or micronized particles of sufficient size that they can form a colloidal suspension of particles in a liquid medium, more particularly in an aqueous medium, such as water. In a particular embodiment, the particles of plant material can be electrostatically charged, Zwitterionic, or neutral.
Electrostatically charged particles can more easily attract and hold one or more proteins to form a coacervate. If the ground plant material does not have the desired innate charge for attracting the protein coating material, the particles may be treated to alter the charge thereof before being mixed with the protein coating material, as described in more detail herein. In a particular embodiment, the particles can desirably have a negative overall electrostatic charge.
Ground tobacco particles generally have a net negative electrostatic charge if untreated. A variety of proteins can be used to form the coacervate described herein. Examples of suitable proteins include proteins from animal or plant sources, such as milk proteins, whey proteins, rice proteins, wheat proteins, soy proteins, corn proteins, egg white proteins, protein fractions from tobacco or tobacco extracts, fish protein, gelatins, protein hydrolyzates, and the like. Examples of suitable gelatins may include, but are not limited to, fish gelatin, beef gelatin, pork gelatin, and gelatin hydrolyzates.
These proteins may be used individually or in combinations thereof. In a preferred embodiment, the protein includes a protein obtained from a tobacco source, such as extracted tobacco plant material, or a tobacco extract. In a particular embodiment, the protein desirably has a molecular weight ranging between about 2 KDaltons and about KDaltons, and preferably, between about 15 KDaltons and about KDaltons.
The protein coating material can have an overall electrostatic charge, or can be Zwitterionic or neutral. It is desirable to select a protein coating material that has an electrostatic charge that will be attracted to, and will attract, the charge possessed by the tobacco particles. Charges on the protein can also facilitate electrostatic complexation between the protein-coated particle and a subsequent polysaccharide coating, thereby helping to form the coacervate.
In one embodiment, the protein coating material can be Zwitterionic or cationic in the case where the tobacco material has an overall negative electrostatic charge. The electrostatic charge on the protein can be modified by placing the protein in an aqueous solution, and adjusting the pH of the solution until the desired charge is obtained. The pH adjustment necessary and the resulting electrostatic charge obtained depend, to some extent, on the pKa of the protein side chains.
In a particular embodiment, the polysaccharide includes one or more pectins. Other materials that can be present in the polysaccharide composition in addition to pectin include chitosan, modified cationic polysaccharides, amidated pectins, and amidated starches containing amino groups, carrageenans, alginates, gums, such as gellan gum, gum Arabic, gum tragacanth, locust bean gum, or xanthan gum, carboxymethylcellulose, anionically modified starches or celluosic materials containing carboxy groups, nonionic agar, or curdlans.
Pectins are relatively high molecular weight polyuronide substances found naturally in varying concentrations in fruit or plants, and consisting chiefly of partially methoxylated galacturonic acids linked together to form long chains. Pectins are often obtained in the form of solid powders or concentrated syrups, and are capable of gelation at room temperature. They are generally soluble in water and insoluble in most organic solvents.
Pectins are often obtained by dilute acid extraction of plant material, in particular from the rind of fruits, such as citrus fruits, or from fruit pomace, which is the solid remains of fruit which may include pulp, peel, seeds, and stalks after pressing for juice. Examples of suitable pectins may include, but are not limited to, pectins from tobacco sources, apple pomace, citrus peel, plums, or gooseberries, or combinations of these.
Preferably, the pectin includes a pectin from a tobacco source. Pectins can form coacervates with the proteins forming the first layer of coating on the particle without the need for the addition of salts. The polysaccharide composition forms a second layer of the coating of the particle by forming a coacervate with the protein contained in the first layer.
If this second layer is the outermost coating layer, the polysaccharide composition should be chosen so as to optimize its swelling behavior and visco-elasticity under physiological pH and temperature conditions, in order to control the kinetics of extraction from the particulate plant material. The coated particle should also remain stably coated for a time generally ranging from about 10 minutes to 20 minutes when exposed to saliva.
Control of the kinetics of extraction can be exercised primarily by manipulating the gel strength of the polysaccharide. Gel strength can be controlled by, e. In a particular embodiment, the suitable polysaccharide generally have a molecular weight ranging between about 5 KDaltons and about 1, KDaltons, preferably between about KDaltons and about KDaltons, and more preferably, between about KDaltons and about KDaltons.
Preferably, the polysaccharide used as a coating material should be substantially free of salts, sugars or hemicelluloses, e. The polysaccharide coating material can be ionic, Zwitterionic, or neutral. In one embodiment, the polysaccharide coating material can be Zwitterionic or anionic. A polysaccharide having a net negative electrostatic charge is desirable because it forms a stable coacervate with a positively charged protein layer.
The charge on the polysaccharide, if desired, can be manipulated by, for example, adjusting the pH of the liquid medium containing the polysaccharide. Additional polysaccharides may also be included in the polysaccharide composition.
Other polysaccharides that can be included are one or more of gum arabic, carboxymethyl cellulose CMC , sodium alginates, gum tragacanth, gellan gum, xanthan gum, and combinations of these. In either case, the strength of the coating layer and its coating efficiency can be modified by introducing, e. Addition of such polysaccharides can provide control over the kinetics of release of flavors from the plant material particles by providing better gel strength, and by improving encapsulation efficiency.
Physical properties of several types of pectin suitable for use herein as the polysaccharide are provided in Table 1 below. Network formation in the coacervate is believed to be favored by interactions between the amino groups of the protein and carboxylic groups of the pectins.
Moreover, the polymer-solvent interactions of the above pectins have been found to be significantly different from each other, as indicated by the difference in Huggins coefficients. A Huggins coefficient of between about 0. In one embodiment, particles of plant materials, such as tobacco particles, and a protein can be combined by combining the particles, or a colloidal dispersion of the particles in a dispersing medium, with a dispersion or solution of the protein coating material to form a first mixture.
In a particular embodiment, the dispersing medium can be an aqueous medium containing water, and in a more particular embodiment, is deionized water. In a particular embodiment, the protein content in the liquid medium may be about 0.
The particles of plant material are typically naturally negatively-charged. However, if the particles are not negatively-charged as obtained, they may be treated with appropriate reagents to impart a negative charge to the particles before they are mixed with the protein coating material.
Desirably, the surface of the uncoated particles attracts protein, via electrostatic attraction, for example. The protein deposits onto at least a portion of a surface of the particles, thereby forming a first layer of a coating.
Preferably, the protein forms a layer substantially covering the entire surface of at least some of the particles, and desirably of the majority, or substantially all, of the particles. The thickness of this first layer may be uniform or non-uniform. The net electrostatic charge of the protein, if desired, can be manipulated by, for example, adjusting the pH value of a liquid medium in which the protein is suspended or dissolved.
This can aid in deposition of the protein onto the particle surface, as described above. In one embodiment, materials can be added to lower the pH of the liquid medium containing the protein, thereby imparting a positive charge on the protein. Suitable pH lowering materials include weak organic acids, such as acetic acid, adipic acid, fumaric acid, malic acid, lactic acid, tartaric acid, or gluconic acid and glucono delta lactone, strong food grade hydrochloric acid, and mixtures of these.
In a particular embodiment, food-grade materials are used to adjust pH. In another embodiment, a positively charged protein can be prepared by coating a solid protein material with one or more of the acids mentioned above. Once a coacervate has formed between the particles of plant material and the protein, the resulting protein-coated particles can then be contacted with a polysaccharide composition, either by adding the polysaccharide to the protein-coated particles, or by adding the protein-coated plant particles to the polysaccharide coating material.
In embodiments where the polysaccharide is added to the protein-coated particles, or where the protein-coated plant particles are added to the polysaccharide, the overall electrical charge of the protein coating on the plant particles can be altered by adjusting the pH of the liquid medium prior to mixing of the protein-coated particles with the polysaccharide coating material. Suitable substances for adjusting the pH may include either acids and bases, e.
In one embodiment, the protein coating can be treated with an acid to impart a positive charge to at least some of the surface of the protein coating, thereby facilitating electrostatic attraction of the polysaccharide coating material.
For example, the pH of the first mixture containing the protein-coated plant particles may be adjusted to about 3. In an embodiment, the polysaccharide composition may be mixed with the protein and with uncoated particles in the form of a suspension or solution. Because of the respective electrostatic attractions and repulsions, the protein can deposit onto at least a portion of the surface of the particles and the polysaccharide can deposit onto at least a portion of a surface of the deposited protein, thereby form a two-layer coating.
Nature offers a full palette of bright and vibrant colors. Combined with a pinch of imagination, natural colors can be transformed into a multitude of creative and effective solutions. With over 25 years of experience in the plant world, Naturex extends the realm of possibilities by leveraging our sourcing network for privileged access to a wide variety of raw materials. Our botanical expertise across several markets and our global processing capabilities allow us to create unique, high-performance natural colors that benefit from a full array of plant properties.
In A Taste Test Of Vegan Foods, Do They Ever Taste Better Than The Real Thing?
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Cotton Candy Grape Jam
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Fruit preserves are preparations of fruits , vegetables and sugar , often stored in glass jam jars and Mason jars. Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as those made from strawberry or apricot , and savory preserves, such as those made from tomatoes or squash. The ingredients used and how they are prepared determine the type of preserves; jams, jellies, and marmalades are all examples of different styles of fruit preserves that vary based upon the fruit used. In English, the word, in plural form, "preserves" is used to describe all types of jams and jellies. The term preserves is usually interchangeable with jams even though preserves contain chunks or pieces of the fruit whereas jams in some regions do not. Other names include: chutney , confit , conserve , fruit butter , fruit curd , fruit spread , jelly , and marmalade. Some cookbooks define preserves as cooked and gelled whole fruit or vegetable , which includes a significant portion of the fruit. The singular preserve or conserve is used as a collective noun for high fruit content jam, often for marketing purposes.
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We had to find out the truth with an in-house taste test. From dairy to meat, our group of 10 taste testers revealed all when they blindly tasted 8 vegan products against their non-vegan counterparts. No brands were named during the test, and tasters were asked to guess which products were vegan.
Ingredients must be declared by their common name in descending order of their proportion by weight of a prepackaged product. The order must be the order or percentage of the ingredients before they are combined to form the prepackaged product. In other words, based on what was added to the mixing bowl [B. The following ingredients, however, can be listed at the end of the ingredients list in any order [B. Sugars-based ingredients definition are required to be grouped within the list of ingredients following the term "Sugars" [B. For more information, refer to Grouping Sugars-based Ingredients. When present in a prepackaged product, the following ingredients and their components are not required to be declared in the list of ingredients, unless they contain known allergens, gluten, or added sulphites at quantities greater than or equal to 10 parts per million. Refer to Food allergen, gluten and added sulphite declaration for exceptions. Components definition ingredients of ingredients must be declared by their common name as part of the list of ingredients. They can be declared in one of two ways:.
Many studies have proved that bioactive components of Aloe vera have an anti-inflammatory effect and support lipid and carbohydrate metabolism, helping to maintain normal sugar and cholesterol levels in blood and normal body weight. When aloe is applied externally, it accelerates the regeneration of the damaged skin. Aloe contains antioxidants, which may increase the shelf-life and nutritional value of food; therefore, it is widely used in cosmetic, pharmaceutical and food industry. In this work the future of A. Furthermore, the bioactive components and the health-promoting effects of A.
Ingredient suppliers offering everything from flavors and colors to texturizers and antimicrobials and visiting from countries around the world met at the IFT Food Expo to promote their ingredients, present on-trend product concepts, and share a wealth of technical expertise with attendees. There was no shortage of ingredient solutions for foods and beverages with reduced sodium and sugar content. New ways to improve the textural attributes of foods and beverages were introduced. The push for naturally derived ingredients like flavors and colors continued. Innovative ways to produce fruit and vegetable ingredients highlighted the move to include more of these ingredients in foods and beverages.
WO1997046117A1 - Natural heat stable flavorings for bakery applications - Google Patents
They give your confectionery the finishing multi-sensory touch, without having an impact on taste! The portfolio comprises all ingredient building blocks for a perfect coating finish from a single source: from sugar, fruit gum and chocolate polishes to natural flavours, colours and fruit powders. Our coating systems give your products a radiant look! Chocolate not only needs to taste good — it should also look appetising too.
Access Online via Elsevier Bolero Ozon. Functional Properties of Food Components. Yeshajahu Pomeranz. Functional Properties of Food Components reviews the roles and functions of specific components in foods.
Springer Shop Bolero Ozon. Rita Kundu , Rajiv Narula. Biotechnology refers to the use or manipulation of an organism or parts of an organism. While the early applications were certainly simpler though still relevant , modern plant biotechnology is primarily associated with molecular biology, cloning and genetic engineering.
After reading this modest information, many will view herbs and spices differently and will start appreciating their multiple benefits. As for now, I shall waste no time to start part six. The fennel plant, Foeniculum vulgare, is of the parsley family, beneficial in all its forms: seeds or fruit, feathery greens, roots and stems. Their quantity and variety of phytochemicals are impressive.