The present invention relates to a method and resulting food composition for reducing sodium in food products without impacting the salty taste of said food products. In particular, the present invention pertains to a method of producing a food composition, the method comprising the steps of: gelling a non-starch hydrocolloid polymer in an aqueous food matrix; cooling the food matrix comprising the jellified hydrocolloid polymer; and adding sodium to the cooled food matrix to form the food composition.

Provided are: a compound, a thickening/stabilizing agent including the compound, a thickened/stabilized composition including the thickening/stabilizing agent and a fluid organic substance, and a method for producing the thickened/stabilized composition, where the compound effectively thickens the fluid organic substance to a desired viscosity and effectively uniformly stabilizes the formulation of the composition containing the fluid organic substance via thickening of the fluid organic substance. The thickening/stabilizing agent according to the present invention includes a compound represented by Formula (1):

(R.sup.2—HNOC).sub.4-n—R.sup.1—(CONH—R.sup.3).sub.n  (1)

where R.sup.1 is a group resulting from removing four hydrogen atoms from the structural formula of butane; R.sup.2 and R.sup.3 are different from each other and are aliphatic hydrocarbon groups each containing 4 or more carbon atoms; and n is an integer of 1 to 3.

Provided are: a compound, a thickening/stabilizing agent including the compound, a thickened/stabilized composition including the thickening/stabilizing agent and a fluid organic substance, and a method for producing the thickened/stabilized composition, where the compound effectively thickens the fluid organic substance to a desired viscosity and effectively uniformly stabilizes the formulation of the composition containing the fluid organic substance via thickening of the fluid organic substance. The thickening/stabilizing agent according to the present invention includes a compound represented by Formula (1):

(R.sup.2—HNOC).sub.4-n—R.sup.1—(CONH—R.sup.3).sub.n  (1)

where R.sup.1 is a group resulting from removing four hydrogen atoms from the structural formula of butane; R.sup.2 and R.sup.3 are different from each other and are aliphatic hydrocarbon groups each containing 4 or more carbon atoms; and n is an integer of 1 to 3.

The invention provides a method of inducing satiety in a subject comprising a step of orally administering a composition comprising an effective amount of a first agent capable of inducing satiety and of a second agent capable of augmenting the satiety-inducing effect of the first agent. Also disclosed are compositions for carrying out the method, and a body weight management system comprising such compositions in combination with a device configured for the collection, storage and/or display of information relating to a subject's response to a predefined therapeutic regimen of orally administering the composition.

The invention provides ingestible particles comprising a water-swellable or water-soluble polymeric component, a lipid component, and optionally an amino acid, a vitamin and/or a micro-nutrient. The polymeric component may be embedded in the lipid component. The particle may further comprise an inert core and/or an outer layer which rapidly disintegrates after oral ingestion. The invention further provides methods for preparing the ingestible particles and uses thereof.

A protein product, such as a beverage or the like, includes a mixture of water, a paste comprising protein, pH buffers, and a stabilizer. In particular, the protein product includes from about 40.00 wt. % to about 98.00 wt. % water, from about 0.50 wt. % to about 35.00 wt. % protein paste, from about 0.10 wt. % to about 0.50 wt. % sodium bicarbonate, from about 0.30 wt. % to about 0.80 wt. % calcium carbonate, and from about 0.10 wt. % to about 0.80 wt. % stabilizer. The pH of the protein product is from about 7.60 to about 8.40. The protein paste may be derived from peanuts processed at a heat load of greater than 3 and less than or equal to 2000.

Edible adhesives and ingestible compositions that include the same are provided. Aspects further include methods of making and using the compositions.

Edible adhesives and ingestible compositions that include the same are provided. Aspects further include methods of making and using the compositions.

A dual opening single use package for dispensing a thickened product wherein, in one position, the package can be squeezed to remove the thickened food product but also can be opened for full access to the thickened food product, such as for dipping french fries in ketchup.

A material mixing inhibitor composition, a method of minimizing material mixing of a first fluid material and a second fluid material in a material processing system that includes a pipeline, and a cartridge for delivery of a material mixing inhibitor composition to the material processing system are described.