A powder composition for use as an opacifying agent and processes for preparing the same. The powder composition comprises calcium sulfate and a stabilizer. At least a portion of the calcium sulfate has a particle size equal to or less than 50 microns. The powder composition can be prepared by combining the calcium sulfate with the stabilizer to form a uniform dry blend, followed by micronizing the uniform dry blend to form a powder. The powder composition can be used as an opacifying agent in foods and beverages, as well as in various non-food formulations.

The present invention relates to a method for manufacturing a proteo-oleaginous-based fermented food product and the product obtained by said method. The product is characterized by an origin that may be 100% plant-based and, in particular, without any dairy or animal products and, therefore, particularly suitable for people who follow a vegetarian or lactose-free diet. The method comprises steps of grinding, coagulation, fermentation, salting, and refining a proteo-oleaginous product.

The present invention relates to a liquid salt, with traces of sodium below 0.01%, which is iodized and dissolved in purified water for food use.

The present invention provides a composition comprising adenosine or adenosine triphosphate (ATP) acting as an absorption enhancer when combined with a nutritional material(s) such as nutrients, protein, peptides, vitamins, phytochemicals, minerals, fatty acids, or amino acids or a drug. Methods of administering ATP or adenosine to improve the bioavailability of a nutritional material(s) such as nutrients, protein, peptides, vitamins, phytochemicals, minerals, fatty acids, or amino acids or a drug are described.

The present invention refers to a particulate pharmaceutical or nutraceutical excipient, a process for the preparation of the particulate pharmaceutical or nutraceutical excipient, a pharmaceutical or nutraceutical composition comprising the particulate pharmaceutical or nutraceutical excipient as well as a process for manufacturing a pharmaceutical or nutraceutical composition.

The present invention refers to açai-based food composition comprising: açai pulp, vinegar, “dedo-de-moça” chili pepper, one or more flavor adding ingredients chosen from onion, garlic, tomato or their mixtures; thickening agents chosen from starch, corn sugar or mixtures thereof; salt and sugar. The present invention further relates to a method of preparation the açai-based food composition.

The purpose of the present invention is to provide an emulsified food product composition having good fluidity and emulsification stability, even when subjected to heat sterilization treatment, with which gastro-esophageal reflux can be prevented by gelling upon entering the stomach. By adding a gelling agent for gelling in the acidic region, at least one emulsion stabilizer selected from the group consisting of gum arabic and gum ghatti, and a divalent metal salt to the emulsified food product composition comprising a lipid, it is possible to realize the property of gelling upon entering the stomach and obtain good fluidity and emulsification stability, even if a heat sterilization treatment is used.

The present disclosure provides a process for producing “cookable”, fibrous meat analogues employing directional freezing. The process includes subjecting an ingestible polysaccharide containing hydrogel of selected size and shape to directional freezing for inducing formation of elongated ice crystals with said elongated ice crystals aligned in a given direction in the ingestible hydrogel to form a textured hydrogel containing ice crystals. Following this the textured hydrogel is immersed in a solution containing an ingestible soluble protein at a preselected temperature so that as the ice crystals melt, the ingestible heat gelling protein diffuses into the texture hydrogel replacing the ice crystals. The textured hydrogel is immersed in the solution containing the ingestible heat gelling protein for a selected period of time required to give a desired amount of protein loading. The protein-infiltrated hydrogel is then heat-treated at a temperature sufficient to induce gelling and fiber formation within the hydrogel.

The present invention provides a mesoporous silica comprising of components A and B such that component A is a surfactant of a saponin family and component B is a precursor of a silica. The present inventions also provides a method of producing said mesoporous silica by mixing components A and B in a solvent.

Compositions comprise an amount of cinnamaldehyde that is orally tolerable, thus avoiding an unpleasant mouth feeling, and also tolerable in the gastrointestinal tract. The amount of cinnamaldehyde is supplemented by zinc, and the combination is effective to promote a swallowing reflex. The composition comprising the combination of cinnamaldehyde and zinc can be used in a method to treat dysphagia and/or prevent aspiration pneumonia from dysphagia. In an embodiment, the composition comprising cinnamaldehyde is administered to a human. The composition comprising cinnamaldehyde may be a medicament, a food product or a supplement to a food product.