A method for fulfilling the nutritional needs of a targeted group through prepackaged entrees that comply with USDA regulations is provided. The prepackaged entrees are designed to provide a plurality of nutritional parameters associated with the targeted group, wherein a foodstuff is adapted to provide a first portion of the plurality of nutritional parameters, and wherein a separate nutritional sauce is adapted to provide a second portion of the plurality of nutritional parameters. The nutritional sauce being physically separated from the foodstuff within the same prepackaged entrée so as to comply with governing USDA regulations.

The present invention relates to integrated porridge made of water and natural materials, having a reduced sodium content, and including anti-diabetes ingredients. The integrated porridge is good for the human body because the materials of the integrated porridge make the blood clear and reduce blood glucose levels. Integrated porridge=vegetables+seaweeds+fishes+nuts+meat+miscellaneous grains.

A method for treating a hangover, comprising of administering to a subject in need a powdered or liquid juice product containing juiced ingredients of red onion, cucumber, and romaine lettuce. Other embodiments contain onion, cucumber, and one or more of any other leafy green vegetable. The components of the applicant's invention create a novel synergistic effect because the combination creates a greater effect than the sum of the effects of the components separately.

The present invention relates to a flavour mixture containing 2E,4Z,7Z- and 2E,4E,7Z-tridecatrienal. This flavour mixture can be produced advantageously from arachidonic acid or oils containing esters thereof.

The present invention relates to a flavour mixture containing 2E,4Z,7Z- and 2E,4E,7Z-tridecatrienal. This flavour mixture can be produced advantageously from arachidonic acid or oils containing esters thereof.

A reproduction is easily formed while reproducing the texture of a certain food. The present invention relates to a new food reproducing the texture of a certain food on the basis of texture data obtained by quantifying the texture of the certain food. The food is such that a mixture obtained by mixing a plurality of texture basic elements having different textures at a certain ratio is heated and/or cooled so as to reproduce a desired texture based on the texture data, and the mixture is formed so as to produce the food as a cubic object.

A liquid seasoning contains ingredients that reduce changes in color and smell during preservation. The liquid seasoning has (A) a solid ingredient, (B) a water-insoluble powder, (C) a component selected from the group consisting of a fruit juice, a vegetable juice, a colorant, and combinations thereof, and (D) a viscosity adjuster.

Provided is a food that has a combination of the respective advantages of a surfactant-containing emulsified food and a non-dispersion-type oil-containing liquid food. Specifically, the object is to provide an oil-in-water dispersion-type oil-containing liquid food having stability (stability of oil droplet dispersion) comparable to that of a surfactant-containing emulsified food, while providing a sharp flavor release similar to that of a non-dispersion-type oil-containing liquid food. An oil-in-water dispersion-type oil-containing liquid food or similar food to be provided includes water, oil, a three-dimensional network structure substantially consisting of fine cellulose, and at least one polysaccharide selected from the group consisting of native gellan gum, xanthan gum, iota-carrageenan, and guar gum. This food substantially does not contain a surfactant, and droplets of the oil are stably dispersed in the water.

Provided is a food that has a combination of the respective advantages of a surfactant-containing emulsified food and a non-dispersion-type oil-containing liquid food. Specifically, the object is to provide an oil-in-water dispersion-type oil-containing liquid food having stability (stability of oil droplet dispersion) comparable to that of a surfactant-containing emulsified food, while providing a sharp flavor release similar to that of a non-dispersion-type oil-containing liquid food. An oil-in-water dispersion-type oil-containing liquid food or similar food to be provided includes water, oil, a three-dimensional network structure substantially consisting of fine cellulose, and at least one polysaccharide selected from the group consisting of native gellan gum, xanthan gum, iota-carrageenan, and guar gum. This food substantially does not contain a surfactant, and droplets of the oil are stably dispersed in the water.

An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stability. A low-salt version of the eggless mayo is provided as well as compositions for various butters and creams that have enhanced heat stability as well as freeze-thaw stability.