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Vdf Futureceuticals, Inc.

Canterbury Agriculture & Science Centre

Wayne Carl Thresher

Zbigniew Pietrzkowski

Solid, free-flowing, and substantially completely dissolvable preparations with high betalain content are presented. Most typically, the betalain profile of the preparations is near natural and includes betalains in an amount of between 10-40 wt %. As the preparations of the inventive subject matter maintain chemical stability and flowability over extended periods of time, it should be noted that the betalain preparations are now amenable to compounding in small and measured quantities. Furthermore, new biological activities of betalains are shown, and especially include significant induction of SIRT and reduction of serum triglyceride.

Solid betalain compositions and methods

The present invention relates to food products containing modified pea or lentil flour and to processes for preparing same. The applicant has determined that pea and lentil flours have good gelatinizing and coagulating properties not exhibited by other legume flours, concentrates and isolates. These properties make pea and lentil flours suitable for use in a wide variety of structured food applications.

Growing community of inventors

Ashhurst, New Zealand

Wayne Carl Thresher