The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 1610.sup.3 Pa.Math.s. at a shear rate of 10 s.sup.1, from 10 to 1410.sup.3 Pa.Math.s. at shear rate of 40 s.sup.1, and from 9.8 to 1410.sup.3 Pa.Math.s. at a shear rate of 600 s.sup.1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

A quantity of whipped topping, at least one quantity of instant pudding powder, a first quantity of vanilla wafers, a second quantity of vanilla wafers, and a quantity of sliced bananas are used as the main ingredients in a method to make the flavored banana pudding. First, the at least one quantity of instant pudding powder (caramel, vanilla, pumpkin spice, red velvet, white chocolate, and/or banana cream) is mixed into the quantity of whipped topping in order to form a flavored pudding mixture. Then, the flavored pudding mixture is cooled for a specific period of time in order to form a cooled pudding mixture. Once the cooled pudding mixture is completed, the first quantity of vanilla wafers, the quantity of sliced bananas, and the second quantity of vanilla wafers can be selectively layered onto each other and the cooled pudding mixture in order to create the flavored banana pudding.

A quantity of whipped topping, at least one quantity of instant pudding powder, a first quantity of vanilla wafers, a second quantity of vanilla wafers, and a quantity of sliced bananas are used as the main ingredients in a method to make the flavored banana pudding. First, the at least one quantity of instant pudding powder (caramel, vanilla, pumpkin spice, red velvet, white chocolate, and/or banana cream) is mixed into the quantity of whipped topping in order to form a flavored pudding mixture. Then, the flavored pudding mixture is cooled for a specific period of time in order to form a cooled pudding mixture. Once the cooled pudding mixture is completed, the first quantity of vanilla wafers, the quantity of sliced bananas, and the second quantity of vanilla wafers can be selectively layered onto each other and the cooled pudding mixture in order to create the flavored banana pudding.

This invention relates to kits including novel oral food challenge meal formulations. In particular, the invention also relates to kits including novel oral food challenge meal formulations, wherein the placebo dose formulation is indistinguishable from non-placebo dose formulations.

A main energizing/heating unit has an outer electrode and an inner electrode, and energizes a fool material to be gelatinized by heating and continuously heat-treats it while it is conveyed in a food flow channel. The food flow channel in which the food material flows is formed between the both electrodes. Fed to the food material flowing in the food flow channel by a power supply section is a current in a direction traversing a flow direction of the food material. An inner cooling flow channel is formed in the inner electrode, and cooling liquid is fed to the inner cooling flow channel through a piping.

A moringa extract containing a benzyl glucosinolate in a content of 6% by mass or more, calculated as a dry solid content of the extract, wherein the extract does not substantially contain an alkaloid. The moringa extract of the present invention for solving a first aspect is useful in the field of foodstuff or the like. Also, the PPAR activator of the present invention for solving a second aspect has excellent PPAR activation action, and has no disadvantages in side effects, so that it can be ingested for long term, which can be preferably used in foodstuff and the like. Therefore, the PPAR activator of the present invention for solving a second aspect can be expected to be used as a food, a supplement or a medicament not only for prevention of disease such as insulin resistance, hyperinsulinism, Type 2 diabetes, hypertension, hyperlipidemia, arterial sclerosis and obesity, but also for fatigue recovery or endurance improvement by improving basal metabolism. In addition, a benzyl glucosinolate-containing composition for solving a third aspect is useful in the field of foodstuff or the like.

A moringa extract containing a benzyl glucosinolate in a content of 6% by mass or more, calculated as a dry solid content of the extract, wherein the extract does not substantially contain an alkaloid. The moringa extract of the present invention for solving a first aspect is useful in the field of foodstuff or the like. Also, the PPAR activator of the present invention for solving a second aspect has excellent PPAR activation action, and has no disadvantages in side effects, so that it can be ingested for long term, which can be preferably used in foodstuff and the like. Therefore, the PPAR activator of the present invention for solving a second aspect can be expected to be used as a food, a supplement or a medicament not only for prevention of disease such as insulin resistance, hyperinsulinism, Type 2 diabetes, hypertension, hyperlipidemia, arterial sclerosis and obesity, but also for fatigue recovery or endurance improvement by improving basal metabolism. In addition, a benzyl glucosinolate-containing composition for solving a third aspect is useful in the field of foodstuff or the like.

The present invention relates to a GI-cleansing composition comprising i) one or more gelling or swelling agents, ii) one or more laxative agents, iii) one of more taste-improving agents, and iv) water.

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.

Glucose oxidase and further compositions are described. The glucose oxidase compositions have glucose oxidase and at least one ingredient selected from one or more of carbohydrate (e.g. dietary fiber or saccharide), polyol or sugar alcohol while further compositions are sweeteners, food, compositions for fortification of food, nutraceuticals and pharmaceuticals. The compositions incorporate low glycemic index nutritive compound of glycemic index less than 70, preferably less than 50, and are in the form of powders, granules, crystalline compositions, flours, pills, tablets, capsules, pellets, powder for oral suspensions, gels, liquid solutions and suspensions, and sterile preparations. The compositions regulate one or more diseases/conditions, including but not limited to those associated with blood, kidney, thyroid, nerves, joints, weight, diabetes, oxidative stress, cardiovascular disease, insulin resistance, amyloid foot ulcers, cataract, glaucoma, hypertension, metabolic disorders, digestive disorders polycystic ovarian syndrome, mastopathy, dupuytren's contracture, gingivitis, periodontitis, dental caries, mouth disorders, cognitive dysfunction, and Parkinson's disease.