A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

Provided is an additive for food, a beverage, or a supplement, the additive comprising: a first phase comprising: a first filler and a second phase, the second phase comprising a second filler and a third phase, the third phase comprising a third filler and a fourth phase, the fourth phase comprising a fifth filler and a first active ingredient.

Provided is an edible oil/fat composition having a bacteriostatic effect in addition to the functions of conventional edible oils and fats. The problem is solved by the edible oil/fat composition characterized by containing 70% by mass or more of an edible oil/fat, 0.002-10% by mass of a lipophilic bacteriostatic agent, and 0.1-10% by mass of an emulsifier.

A galactomannan degradation product wherein a molecular weight distribution thereof satisfies the following requirements: a molecular weight of 12,000 or more is from 1 to 32%; a molecular weight of from 300 to 3,000 is from 25 to 60%; and a maximum of peak intensity in the molecular weight patterns of high-performance liquid chromatography exists within the range of a molecular weight of from 4,000 to 14,000. The galactomannan degradation product of the present invention can be used in various foodstuff, cosmetics, and the like.

A galactomannan degradation product wherein a molecular weight distribution thereof satisfies the following requirements: a molecular weight of 12,000 or more is from 1 to 32%; a molecular weight of from 300 to 3,000 is from 25 to 60%; and a maximum of peak intensity in the molecular weight patterns of high-performance liquid chromatography exists within the range of a molecular weight of from 4,000 to 14,000. The galactomannan degradation product of the present invention can be used in various foodstuff, cosmetics, and the like.

A nutritional ingredient for use in nutritional powders is provided. The nutritional ingredient is an agglomerated calcium source, which includes particles of a calcium source adhered together with a lecithin binder. The nutritional ingredient functions as both a flow agent and an antifoam agent when incorporated into nutritional powders, such as powdered infant formulas.

Disclosed in this specification are a protein-based foaming agent, its preparation method and application, and belong to the technical field of food additives. The foaming agent comprises raw materials of alpha-lactalbumin (α-La) and glycyrrhizic acid (GA), where a molar concentration ratio of α-La to GA in the protein-based foaming agent is 1 : (2.5-750); the foaming agent is prepared as follows: preparing α-La solution, adjusting pH, and then adding GA for reaction to obtain the protein-based foaming agent. In some embodiments of this specification, the α-La undergoes changes in terms secondary and tertiary structures by adjusting the pH of α-La solution, which promotes the development of protein molecules and increases the possibility of binding α-La with micromolecule surfactants; after α-La is bound with GA, the foaming ability and foam stability are greatly improved.

An object of the present invention is to provide an emulsion composition having excellent emulsion stability. The object is achieved by an emulsion composition comprising an oily component, gum arabic having a molecular weight of not less than 1 million, and a salt, the salt content being 90 parts by mass or less per 100 parts by mass of the gum arabic.

An object of the present invention is to provide an emulsion composition having excellent emulsion stability. The object is achieved by an emulsion composition comprising an oily component, gum arabic having a molecular weight of not less than 1 million, and a salt, the salt content being 90 parts by mass or less per 100 parts by mass of the gum arabic.

The present invention relates to ready to consume gel confectionary food products having no added sugar or any stereoisomers thereof or any sugar substitutes, including methods of their preparation.