A glucose in solid form containing a matrix phase and a plurality of carbohydrate crystals within said matrix phase, the matrix phase containing amorphous glucose and water, wherein the carbohydrate crystals comprise glucose and optionally one or more other carbohydrate(s), and optionally wherein the glucose in solid form is coated with a dry powder coating. The glucose in solid form may comprise at least 50 wt % dry substance (DS) glucose and may comprise one or more other carbohydrate(s) besides glucose. A method for manufacturing solidified glucose is also provided.

The present invention relates to a lipoteichoic acid isolated from Bifidobacteria cultured in excess of glucose which has fat reduction activity, thus being useful for exploitation in the following application areas: food and beverages, animal feed, including pet food, nutritional supplements, infant nutrition, cosmetics (including nutricosmetics), medical foods and pharmaceutical and veterinary applications, among others.

The present invention relates to a lipoteichoic acid isolated from Bifidobacteria cultured in excess of glucose which has fat reduction activity, thus being useful for exploitation in the following application areas: food and beverages, animal feed, including pet food, nutritional supplements, infant nutrition, cosmetics (including nutricosmetics), medical foods and pharmaceutical and veterinary applications, among others.

Provided is an electrostatic spray dried powdered milk product with a surface composition comprising at least 8% less fat compared to a spray dried powder of the same milk product. Further provided is a method of providing a powdered milk product comprising electrostatic spray drying a milk product at an inlet temperature of below 150° C. The electrostatic spray dried milk product powder has a surface composition with a reduced fat content and increased carbohydrate content relative to the same milk product powder prepared by high heat spray drying.

The present invention provides methods of maintaining or increasing mobility and/or vitality by administering a composition comprising one or more polar lipids, in addition to uses, compositions, and medicaments comprising one or more polar lipids to maintain or increase mobility and/or vitality.

The present invention provides methods of maintaining or increasing mobility and/or vitality by administering a composition comprising one or more polar lipids, in addition to uses, compositions, and medicaments comprising one or more polar lipids to maintain or increase mobility and/or vitality.

The invention relates to leguminous protein isolates, particularly pea protein isolates having a low lipid content, as well as to the method for the preparation thereof.

The invention relates to a confectionery product including a gelatine free chewy center comprising gellan, a layer of at least partially amorphous candy material surrounding said chewy center and optionally one or more additional coating layers surrounding the at least partially amorphous candy material layer. The confectionery product is added with dextrin for sugar reduction. The process for manufacturing said confectionery product is also disclosed.

This disclosure provides methods of using compositions comprising amino acid entities to reduce fat infiltration in muscle, particularly under conditions of muscle dysfunction. The disclosure also provides methods for enhancing muscle function by reducing fat infiltration in the muscle comprising administering an effective amount of the compositions to a subject in need thereof.

A method of producing a multicoated edible snack product comprising providing an edible core, applying a first layer over the outer surface of the edible core. The first layer is cooked to form a hardened first layer over the edible core. A second layer is applied over the hardened first layer, and cooked to form an expanded second layer. The hardened first layer provides a crunchy aspect to the snack product and the expanded second layer provides a soft exterior to the snack product when biting into the snack product.