Objective of the present invention is to provide polysaccharides which modulate immune response, and which can be used as ingredients in edible products or pharmaceutical compositions. The present invention provides such polysaccharides obtained from the species Camellia sinensis, which comprise a rhamnogalacturonan-I core, and wherein the molar ratio of galacturonyl acid residues to rhamnosyl residues in the backbone of the polysaccharide is close to 1:1. The present invention also provides edible products or pharmaceutical compositions containing such polysaccharides, in order to modulate immune response.

The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles.

The present invention relates to the field of prebiotics. Provided are uses for compositions comprising synergistically effective amounts of polyfructose and galactooligosaccharides (GOS).

A milk and cereals container comprises a built-in two compartments, an upper compartment and beneath it a lower compartment, wherein, the upper compartment designated to contain milk and the lower compartment designated to contain cereals. Wherein, the milk and the cereals are separate, each in its separate compartment. Wherein, the upper compartment contains the milk, has a simple use mechanism enable children's to press and allowed flow of some milk from the upper compartment section into to the cereal compartment section.

Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

A heating device for a food item in a food container includes the food container that contains the food items, a cooking container that contains the food container, and a steam generation device that supplies steam into the cooking container. The food container has an opening hole that communicates with an internal space and an external space, and at least one of a food surrounding space provided between an inner wall of the food container and the food items, and between the food items. The food surrounding space and the external space are communicated with each other through the opening hole, and steam is supplied into the cooking container to heat the food items by the steam. Thereby, the heating device for a food item in a food container that can subject the food item in the cooking container to steam heating can be provided.

A heating device for a food item in a food container includes the food container that contains the food items, a cooking container that contains the food container, and a steam generation device that supplies steam into the cooking container. The food container has an opening hole that communicates with an internal space and an external space, and at least one of a food surrounding space provided between an inner wall of the food container and the food items, and between the food items. The food surrounding space and the external space are communicated with each other through the opening hole, and steam is supplied into the cooking container to heat the food items by the steam. Thereby, the heating device for a food item in a food container that can subject the food item in the cooking container to steam heating can be provided.

There is provided a plant of domesticated Triticeae species able to produce a grain with a modified (i.e. decreased or increased) level of B-type granules within the endosperm relative to the unmodified form of the grain. The level of B-type granules can be assessed by number or content by weight or volume. Whilst the level of B-type granule within the grain can he increased or decreased, optionally the grain contains substantially no B-type granules. The plant can contain a wheat Flo6 gene which is genetically modified. The plant of domesticated Triticeae species can be common wheat, barley, rye, durum wheat, spelt wheat, triticale, einkorn wheat or oat. Grain produced the plants, and flour and compositions of matter formed from the grain are also provided.

A product named functional food, and in one of its presentations, it consists of a powder made up with coffee and/or cocoa by-products which are myceliated with macromycete or entomopathogenic macromycete. The latter are produced, mixed and enriched with nutrients from its own cultivation substrate. The result is an innovative product that is rich in protein, polysaccharides, antioxidants and low in caffeine. The functional food obtained has an increase of 15% to 20% in protein with respect to the initial byproduct and a notable increase in the amount of antioxidants This is attributed to the initial substrate and the activity of the mushrooms that are cultivated in it.

The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles.