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.

Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

An infant formula for preventing gastro-esophageal reflux is disclosed comprising whey protein and/or casein, a galactomannan thickener, and a fermented milk-derived product.

An infant formula for preventing gastro-esophageal reflux is disclosed comprising whey protein and/or casein, a galactomannan thickener, and a fermented milk-derived product.

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.

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.

Powder or liquid compositions for an outer skin of a filling-wrapping food, containing pregelatinized rice flour with a specific physical property value within a specific range as measured using a texture analyzer show good dough sheet-making property and good formability, even when produced without using gluten or a food material (e.g., wheat flour, etc.) capable of producing gluten.

Powder or liquid compositions for an outer skin of a filling-wrapping food, containing pregelatinized rice flour with a specific physical property value within a specific range as measured using a texture analyzer show good dough sheet-making property and good formability, even when produced without using gluten or a food material (e.g., wheat flour, etc.) capable of producing gluten.

The present invention relates to a foamable composition comprising 0.05 to 10 wt % of a plant germ flour, 0.1 to 15 wt % of a thickening agent, 0.1 to 35 wt % of a natural fiber, and water, wherein each wt % is based on the total weight of the composition. The invention further relates to: (a) a foam obtainable from said foamable composition; (b) a method for producing said foamable composition comprising mixing the ingredients with water; (c) the use of said foamable composition or said foam in a food product; and (d) a food product comprising said foamable composition or said foam.