Compositions comprise an amount of cinnamaldehyde that is orally tolerable, thus avoiding an unpleasant mouth feeling, and also tolerable in the gastrointestinal tract. The cinnamaldehyde is supplemented by zinc, and the combination can be effective to increase at least one of energy expenditure, sympathetic nervous system activity, or fat oxidation. The composition comprising the combination of cinnamaldehyde and zinc can be used in a method to support weight management or promote weight loss, a method for preventing obesity or overweight, and a method for treating obesity or overweight. The composition can improve one or more of insulin sensitivity, glucose tolerance, cognitive performance, cognition, mood or memory. The composition can achieve a therapeutic effect selected from the group consisting of blood vessel dilation, reduced blood pressure, increased delivery of blood flow to tissues in the body, stimulation of protein synthesis, increased release of growth factors, enhanced immune function, and combinations thereof.

A therapeutic composition can include an herbal composition having solid material or liquid extracts from the solid material of at least one of Saussurea acrophila Diels, Saussurea ceratocarpa, and Aucklandia lappa Decne. The solid material may include one or more of parts or the whole of the stem, the bark, the flowers and the roots of one or more, but preferably all of Saussurea acrophila Diels, Saussurea ceratocarpa, and Aucklandia lappa Decne. The therapeutic composition can include camel milk, alone, or in combination with the herbal composition. The camel milk can be HIV-immunized camel milk. The HIV-immunized camel milk can be obtained by immunizing a camel against HIV by administering to the camel the modified DNA plasmids of SEQ. ID No.: 3 and SEQ ID No.: 4 and obtaining the milk from the immunized camel.

The invention relates to a low-energy, low-fat or fat-free, high-protein soured or unsoured product prepared by means of a crosslinking enzyme, and to a process for the preparation thereof.

Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.

Disclosed herein are milk product compositions that comprise protein, lipid, and oligosaccharide components at concentrations that mimic and/or are substantially similar to cow milk. The milk product compositions include one or more milk components produced in vitro and/or ex vivo from cultured cow mammary cells.

Disclosed herein are milk product compositions that comprise protein, lipid, and oligosaccharide components at concentrations that mimic and/or are substantially similar to cow milk. The milk product compositions include one or more milk components produced in vitro and/or ex vivo from cultured cow mammary cells.

A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

The method for treating milk or a plant-based beverage comprises creating a database containing associations between combinations of values of content by weight of proteins and carbohydrates of the milk or plant-based beverage to be treated and corresponding values of at least one treatment parameter for the milk or plant-based beverage; acquiring the content by weight of proteins and carbohydrates of the milk or plant-based beverage to be treated; and treating the milk or plant-based beverage with the value of the at least one treatment parameter corresponding in the database to the acquired values of the content by weight of proteins and carbohydrates.

The method for treating milk or a plant-based beverage comprises creating a database containing associations between combinations of values of content by weight of proteins and carbohydrates of the milk or plant-based beverage to be treated and corresponding values of at least one treatment parameter for the milk or plant-based beverage; acquiring the content by weight of proteins and carbohydrates of the milk or plant-based beverage to be treated; and treating the milk or plant-based beverage with the value of the at least one treatment parameter corresponding in the database to the acquired values of the content by weight of proteins and carbohydrates.