The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%.

Provided herein is a novel composition for oral administration and delivery of Noble gas, such as xenon or argon. Methods of treating and preventing neuronal or cardiovascular damage with such compositions are also provided.

Provided herein is a novel composition for oral administration and delivery of Noble gas, such as xenon or argon. Methods of treating and preventing neuronal or cardiovascular damage with such compositions are also provided.

The present invention relates to a composition comprising or, alternatively, consisting of an effective amount of a mixture comprising at least (a) one lipophilic vitamin, or analogues and derivatives thereof, (b) one magnesium salt and (c) one iron (III) oxide, complex or salt for use in a preventive or curative method for treating cardiovascular disorders and pathologies.

The present invention relates to a composition comprising or, alternatively, consisting of an effective amount of a mixture comprising at least (a) one lipophilic vitamin, or analogues and derivatives thereof, (b) one magnesium salt and (c) one iron (III) oxide, complex or salt for use in a preventive or curative method for treating cardiovascular disorders and pathologies.

A method for preventing or mitigating an acute allergic response in a subject is disclosed. The method includes a step of administering a nutritional composition to the subject. The nutritional composition includes at least one of an acidic or a neutral HMO, but does not include an N-acetyl-lactosamine.

A method for preventing or mitigating an acute allergic response in a subject is disclosed. The method includes a step of administering a nutritional composition to the subject. The nutritional composition includes at least one of an acidic or a neutral HMO, but does not include an N-acetyl-lactosamine.

A method for improving the extensibility of a dough comprising a) adding a gamma glutamyl transpeptidase to flour or to a dough comprising a flour; and b) making the dough. The gamma glutamyl transpeptidase may be obtainable from Bacillus licheniformis and from Bacillus horikoshii.

A method for improving the extensibility of a dough comprising a) adding a gamma glutamyl transpeptidase to flour or to a dough comprising a flour; and b) making the dough. The gamma glutamyl transpeptidase may be obtainable from Bacillus licheniformis and from Bacillus horikoshii.

The present invention refers to an edible composition comprising water and/or at least one edible oil and a surface-reacted calcium carbonate having a volume median particle size d.sub.50 from 0.1 to 90 m, an edible coating and/or filling comprising the surface-reacted calcium carbonate, a food product or pharmaceutical product or neutraceutical product at least partially coated and/or filled with the edible composition, a method for producing a food product or pharmaceutical product or neutraceutical product at least partially coated and/or filled with the edible composition and the uses of the surface-reacted calcium carbonate as whitening agent or opacifier and/or sweetness reduction agent and/or calorie reduction agent in an edible coating and/or filling of a food product or pharmaceutical product or neutraceutical product, as a replacement agent for titanium dioxide in an edible coating and/or filling of a food product or pharmaceutical product or neutraceutical product as well as for reducing the dry time of an edible composition being at least partially applied on the surface of and/or filled into a food product or pharmaceutical product or neutraceutical product.