The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using and making thereof.

The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 1610.sup.3 Pa.Math.s. at a shear rate of 10 s.sup.1, from 10 to 1410.sup.3 Pa.Math.s. at shear rate of 40 s.sup.1, and from 9.8 to 1410.sup.3 Pa.Math.s. at a shear rate of 600 s.sup.1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8.

The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

Freeze-dried, aerated yogurt products that include dairy or dairy-substitute compositions and an emulsifier are disclosed, along with methods of producing and using same.

A freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier are disclosed. Methods of using and making thereof are also disclosed.

A preparation method of a low-lactose dairy product rich in honey pomelo fiber includes the following steps: washing, cutting and debitterizing peels of honey pomelos to obtain honey pomelo fiber pieces; sterilizing and cooling milk solution, performing the first-round fermentation by inoculating lactic acid bacteria, centrifuging the fermented milk after curding, collecting precipitates, adding water to the precipitates, and performing homogenizing treatment to obtain the first-round fermented milk; mixing the honey pomelo fiber pieces with the first-round fermented milk, and performing the second-round fermentation by inoculating the lactic acid bacteria; or performing the second-round fermentation by inoculating the first-round fermented milk with the lactic acid bacteria, and then mixing the second-round fermented milk with the honey pomelo fiber pieces; and prefreezing the treated honey pomelo fiber pieces treated in the previous step and then performing vacuum freeze-drying to obtain low-lactose dairy products rich in honey pomelo fiber.

The present invention relates to a method of forming dihydroferulic acid comprising providing ferulic acid and incubating the ferulic acid with a bacterial preparation of Lactobacillus johnsonii CNCM 1-1225 or a bacterial preparation of natural derivatives of Lactobacillus johnsonii CNCM 1-1225. An aspect of the invention is a composition comprising dihydroferulic acid and a bacterial preparation of Lactobacillus johnsonii CNCM 1-1225 or its natural derivatives. A further aspect of the invention is a composition comprising ferulic acid and a bacterial preparation of Lactobacillus johnsonii CNCM 1-1225 or its natural derivatives for use in the treatment or prevention of metabolic disease. Further aspects of the invention are the use of a bacterial preparation of Lactobacillus johnsonii CNCM 1-1225 or its natural derivatives; and a kit for preparing a food product.

The present finding relates to a composition comprising the probiotic Lactobacillus rhamnosus GG (ATCC 53103) for use in the prevention and/or treatment of herpes labialis and to a composition comprising the probiotic bacterial species and a soluble prebiotic fiber.

A fermented milk composition is provided. The composition comprises fermented milk. proteins. and optionally, sugars. oligosaccharides and carboxylic acid salts. The fermented milk comprises viable microorganisms. The composition has a neutral to slightly alkaline pH. Also provided are a method of preparing a dry fermented milk composition and a method of determining stability of the dry fermented milk composition.

The present invention concerns a process for the preparation of a fermented milk product B. lactis and L. rhamnosus, for example a fermented milk powder, to the fermented milk product itself and to nutritional compositions comprising it. The present invention also relates to the use of such fermented milk products, optionally in a nutritional composition.

Inoculation of ATM-deficient mice with probiotic microorganisms, such as L. johnsonii, changed immune parameters, decreased a marker of DNA damage and increased the lifespan of the mice. Compositions and methods described herein are useful for the treatment and prevention of Ataxia telangiectasia and other cancer-prone disease, such as p53 deficiency-associated cancers. Compositions and methods of the present invention are also useful for treating and preventing radiation-induced toxicity to normal tissue in a subject being exposed to radiation, Compositions and methods of the invention can increase lifespans in a simple, non-invasive manner.