A flavour composition comprising a compound according to the formula (I) or edible salts thereof, ##STR00001##
wherein R.sub.1 is alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl to which it is attached is a residue carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

Provided are compositions, methods, and solutions for generating aqueous glucomannan solutions with hydrogen compositions greater than 100 parts per billion. Said glucomannan solutions have application in nutritional, therapeutic, and energy fields.

Provided are compositions, methods, and solutions for generating aqueous glucomannan solutions with hydrogen compositions greater than 100 parts per billion. Said glucomannan solutions have application in nutritional, therapeutic, and energy fields.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

The present invention relates to a composition comprising citrus fruit fiber having a water binding capacity of from 8 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof.

The present invention relates to a composition comprising citrus fruit fiber having a water binding capacity of from 8 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof.

A D-allulose syrup including, besides D-allulose, a D-allulose dimer mass content, expressed in terms of dry mass, greater than 1.5%. Also, a method for producing the syrup and the use thereof for producing food or pharmaceutical products.

A D-allulose syrup including, besides D-allulose, a D-allulose dimer mass content, expressed in terms of dry mass, greater than 1.5%. Also, a method for producing the syrup and the use thereof for producing food or pharmaceutical products.

The present invention relates to a method for the preparation of a flavouring, comprising the steps of (i) providing a reaction mixture comprising yeast extract comprising at least 0.5 wt. %, by weight of dry matter of yeast extract, glycosylamine and/or derivatives thereof and at least 1.0 wt. %, by weight of dry yeast extract, thiol containing compounds; at least 2 wt. %, by weight of the reaction mixture, acid; at least 10 wt. %, by weight of the reaction mixture, water; (ii) heating the reaction mixture at a temperature in the range of 90-160° C.; wherein the heated reaction mixture has an acidity such that a 1 wt. % dilution in demineralised water has a pH of in the range of 3.5 and 6 at 20° C. and (ii) optionally drying the product.