The present invention relates to a method which allows to quick-freezing or freezing, and subsequently thawing, without inducing any damage or modification, milk derivatives particularly sensitive to such thermal treatments, due to their distinct ive chemical-physical characteristics. The present method is useful for preparing cream, ricotta, and mixtures thereof, as well as foods containing the same, which can be stored while keeping their characteristics intact. Finally, the present invention further relates to cream, ricotta, and mixtures thereof, as well as foods containing the same thus obtained, capable to retain the organoleptic and chemical-physical characteristics of the fresh product. Thus, the present invention concerns a method for preparing milk-derived products preferably based on cream, ricotta or mixtures thereof intended for quick-freezing or freezing in order to retaining the organoleptic and chemical-physical characteristics of the fresh product.

Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

The present invention relates to a process for producing a creamer comprising; (a) i) incorporating a mineral into an oil component by high shear mixing to provide a first composition; and ii) mixing the first composition with an aqueous component to provide a second composition; or (b) i) incorporating a mineral into an aqueous component to provide a first composition; and ii) mixing the first composition with an oil component to provide a second composition; iii) homogenizing the second composition from step ii) of (a) or (b) to provide an oil-in-water emulsion.

The present invention relates to a process for producing a creamer comprising; (a) i) incorporating a mineral into an oil component by high shear mixing to provide a first composition; and ii) mixing the first composition with an aqueous component to provide a second composition; or (b) i) incorporating a mineral into an aqueous component to provide a first composition; and ii) mixing the first composition with an oil component to provide a second composition; iii) homogenizing the second composition from step ii) of (a) or (b) to provide an oil-in-water emulsion.

The present invention relates to a sweetener composition comprising a sweetening blend with at least three components selected from: Maltitol, Xylitol and Rebaudioside A, the latter having a purity ranging from 80% to 100% by weight on the anhydrous basis, wherein Rebaudioside A, Xylitol and Maltitol are present in specific ratios and wherein the sum of the amounts of the three components of the sweetener composition is equal to the same amount by weight of sucrose and such as to achieve the same sweetening power as sucrose. Moreover, the present invention relates to the use of said sweetener composition replacing sucrose which, the weight being equal to that of the replaced sucrose, has the same sweetening power in a 1/1 ratio, to sweeten a product or a composition which is either edible or meant to be taken or ingested orally, or which is at any rate usable in the oral canal, such as: foods, drinks, pharmaceuticals, tobacco products, nutraceuticals and preparations for oral hygiene and/or beauty treatment; as well as a sweetened product or a sweetened composition which is either edible or meant to be taken or ingested orally, or which is at any rate usable in the oral canal, such as: foods, drinks, pharmaceuticals, tobacco products, nutraceuticals and preparations for oral hygiene and/or beauty treatment, said product or composition comprising the above sweetener composition.

The present invention relates to a sweetener composition comprising a sweetening blend with at least three components selected from: Maltitol, Xylitol and Rebaudioside A, the latter having a purity ranging from 80% to 100% by weight on the anhydrous basis, wherein Rebaudioside A, Xylitol and Maltitol are present in specific ratios and wherein the sum of the amounts of the three components of the sweetener composition is equal to the same amount by weight of sucrose and such as to achieve the same sweetening power as sucrose. Moreover, the present invention relates to the use of said sweetener composition replacing sucrose which, the weight being equal to that of the replaced sucrose, has the same sweetening power in a 1/1 ratio, to sweeten a product or a composition which is either edible or meant to be taken or ingested orally, or which is at any rate usable in the oral canal, such as: foods, drinks, pharmaceuticals, tobacco products, nutraceuticals and preparations for oral hygiene and/or beauty treatment; as well as a sweetened product or a sweetened composition which is either edible or meant to be taken or ingested orally, or which is at any rate usable in the oral canal, such as: foods, drinks, pharmaceuticals, tobacco products, nutraceuticals and preparations for oral hygiene and/or beauty treatment, said product or composition comprising the above sweetener composition.

A flavor deterioration inhibitor of the present invention is capable of significantly suppressing the deterioration of flavor due to causes such as light and/or heat. The present invention is directed to a flavor deterioration inhibitor composed of an extract of a cider apple, or comprising an extract of a cider apple as an effective component.

Provided are compositions and methods for treating, ameliorating and preventing various infections, disorders and conditions in mammals, including genetically-predisposed and chronic disorders, where a microbial or bacterial flora is at least one causative or symptom-producing factor, where exemplary compositions are products of manufacture, a food, a drink, a nutraceutical, a dietary supplement, a formulation, a pharmaceutical or a pharmaceutical preparation comprising at least one or several of: a plurality of isolated, or substantially purified bacteriophages or prophages, or bacteriophage subunits, a milk, a milk product, milk lipid, milk fat globule (MFG) macromolecule, a milk mucin, a milk glycolipid, a milk free glycan, a milk mucin-like glycoprotein, a milk protein, a milk sugar or lactose, a milk fat or butterfat, a milk vitamin. In alternative embodiment, provided are compositions and methods for treating, preventing or ameliorating an infection, for example, an infection in the gastrointestinal tract, or bowel.

Provided are compositions and methods for treating, ameliorating and preventing various infections, disorders and conditions in mammals, including genetically-predisposed and chronic disorders, where a microbial or bacterial flora is at least one causative or symptom-producing factor, where exemplary compositions are products of manufacture, a food, a drink, a nutraceutical, a dietary supplement, a formulation, a pharmaceutical or a pharmaceutical preparation comprising at least one or several of: a plurality of isolated, or substantially purified bacteriophages or prophages, or bacteriophage subunits, a milk, a milk product, milk lipid, milk fat globule (MFG) macromolecule, a milk mucin, a milk glycolipid, a milk free glycan, a milk mucin-like glycoprotein, a milk protein, a milk sugar or lactose, a milk fat or butterfat, a milk vitamin. In alternative embodiment, provided are compositions and methods for treating, preventing or ameliorating an infection, for example, an infection in the gastrointestinal tract, or bowel.