There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g l.sup.1 of composition. The method comprises the steps of: (i) combining a first gelling agent and water, (ii) heating the mixture produced in step (i) to a temperature of between 60 C. and 100 C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and (iv) maintaining the mixture produced in step (iii) at a temperature of between 70 C. and 100 C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.

There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g l.sup.1 of composition. The method comprises the steps of: (i) combining a first gelling agent and water, (ii) heating the mixture produced in step (i) to a temperature of between 60 C. and 100 C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and (iv) maintaining the mixture produced in step (iii) at a temperature of between 70 C. and 100 C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.

The purpose of the present invention is to provide a technology that enables control for increasing or decreasing the heat coagulation gel strength of egg white protein, and that has little effect on taste. This heat coagulation gel strength regulating agent for egg white protein contains a protein deamidase and can control the increase or decrease of the heat coagulation gel strength of egg white protein.

The purpose of the present invention is to provide a technology that enables control for increasing or decreasing the heat coagulation gel strength of egg white protein, and that has little effect on taste. This heat coagulation gel strength regulating agent for egg white protein contains a protein deamidase and can control the increase or decrease of the heat coagulation gel strength of egg white protein.

A method for producing water-soluble or water-dispersible microparticles, which includes preparing a solution or dispersion that contains a protein and an anionic polysaccharide and that has a pH higher than the isoelectric point of the protein, and mixing the solution or dispersion to set the pH of the solution or dispersion to a value closer to the isoelectric point.

The invention comprises compositions and methods for improving exercise performance, reducing muscle fatigue and improving recovery of muscle tissue after exercise. One method includes administering a composition of a plant-derived nitrate and a cocoa-derived product daily and before exercise. The synergistic combination of nitrate and cocoa polyphenols acts to improve exercise performance and to improve recovery from a strenuous exercise bout.

The invention comprises compositions and methods for improving exercise performance, reducing muscle fatigue and improving recovery of muscle tissue after exercise. One method includes administering a composition of a plant-derived nitrate and a cocoa-derived product daily and before exercise. The synergistic combination of nitrate and cocoa polyphenols acts to improve exercise performance and to improve recovery from a strenuous exercise bout.

The subject matter discloses an edible composition for preparing multiple edible products, said composition comprising a flavor base, hydrocolloids, edible oil comprising fatty acids and at least two emulsifying agents selected from a group comprising (a) a mixture of diglycerides and monoglycerides of fatty acids, (b) Sucrose esters of fatty acids, (c) Polyglycerol esters of fatty acids (d) Polyglycerol polyricinoleate.

The subject matter discloses an edible composition for preparing multiple edible products, said composition comprising a flavor base, hydrocolloids, edible oil comprising fatty acids and at least two emulsifying agents selected from a group comprising (a) a mixture of diglycerides and monoglycerides of fatty acids, (b) Sucrose esters of fatty acids, (c) Polyglycerol esters of fatty acids (d) Polyglycerol polyricinoleate.

The present invention provides a method in which a quantitative and descriptive approach is used to adapt the food texture in the clinical management of dysphagia. There is provided a new index, ST index, and method of use for determining and modulating the physical characteristics of foods in a manner to allow the food composition at serving temperature to have a desired combination of firmness, adhesiveness, springiness and cohesiveness to overcome dysphagia-related problems.