Formulations of egg powders with avian antibodies that act as mucosal protectants are provided. The formulations are effective for protecting the mucosal membranes in the pharyngeal area of an individual from viral infections. Formulations effective for reducing infections of SARS-CoV-2 in individuals are provided. Formulations are also effective for reducing transmission of viral disease. The formulations are tablets, candies, gummies, throat lozenges, and powders for administering to the pharyngeal area. Methods for administering the formulations for reducing viral disease such as Covid-19 are disclosed.

The present invention, in some embodiments thereof, relates to low calorie, and nutritious sweeteners and confectioneries. The sweeteners and confectioneries of the invention are enriched with at least one type of soluble fibers and with proteins and include limited amounts of sweetening agents. The present invention further relates to methods of manufacturing the herein disclosed sweeteners and confectioneries.

The present invention, in some embodiments thereof, relates to low calorie, and nutritious sweeteners and confectioneries. The sweeteners and confectioneries of the invention are enriched with at least one type of soluble fibers and with proteins and include limited amounts of sweetening agents. The present invention further relates to methods of manufacturing the herein disclosed sweeteners and confectioneries.

Gummies comprising soluble fiber in an amount of from about 40% to about 90% by weight on a dry solids basis; a gelling agent in an amount of from about 1% to about 25% by weight on a dry solids basis; a low-molecular weight saccharide or sugar alcohol in an amount of from about 1% to about 45% by weight on a dry solids basis; and water; wherein the gummy has a total dry solids content of from about 75% to about 90%, which exhibit an excellent set and excellent long-term storage, and methods of preparing same.

Gummies comprising soluble fiber in an amount of from about 40% to about 90% by weight on a dry solids basis; a gelling agent in an amount of from about 1% to about 25% by weight on a dry solids basis; a low-molecular weight saccharide or sugar alcohol in an amount of from about 1% to about 45% by weight on a dry solids basis; and water; wherein the gummy has a total dry solids content of from about 75% to about 90%, which exhibit an excellent set and excellent long-term storage, and methods of preparing same.

The invention relates to the manufacture of foods, in particular to aerated confectionery products, like marshmallow-type products, to foam structuring compositions, and methods for preparing them. Provided is an aerated confectionery product having a density up to 0.5 g/cm.sup.3, the product comprising as foam structuring composition a combination of (i) a native potato protein; (ii) a gelling starch; and (iii) a highly branched starch (HBS) obtained by treatment of starch or a starch derivative with glycogen branching enzyme (EC 2.4.1.18), and wherein said HBS has a molecular branching degree of at least 6%, wherein the molecular branching degree is defined as the percentage of α-1,6 glycosidic linkages of the total of α-1,6 and α-1,4 glycosidic linkages ((α-1,6/(α-1,6+α-1,4)*100%).

The invention relates to the manufacture of foods, in particular to aerated confectionery products, like marshmallow-type products, to foam structuring compositions, and methods for preparing them. Provided is an aerated confectionery product having a density up to 0.5 g/cm.sup.3, the product comprising as foam structuring composition a combination of (i) a native potato protein; (ii) a gelling starch; and (iii) a highly branched starch (HBS) obtained by treatment of starch or a starch derivative with glycogen branching enzyme (EC 2.4.1.18), and wherein said HBS has a molecular branching degree of at least 6%, wherein the molecular branching degree is defined as the percentage of α-1,6 glycosidic linkages of the total of α-1,6 and α-1,4 glycosidic linkages ((α-1,6/(α-1,6+α-1,4)*100%).

A formulated oral prebiotic edible composition includes a free amino acid containing ingredient comprising L-arginine, the L-arginine comprising free individual molecules of L-arginine, the free individual molecules of L-arginine L present at a concentration of greater than about 0.1 weight percent, a carrier, and a sugar comprising at least one of a monosaccharide and disaccharide, at least two distinct live lactic acid probiotics, wherein one is a lactic acid producing bacterium, and one is a lactic acid fermenting bacterium, wherein the composition is in configuration suitable to be maintained substantively dissolved within the oral cavity, and wherein the composition is in an effective amount to selectively promote stimulation of a first oral microbiota to produce an excretion product, and wherein a second oral microbiota metabolizes the excretion product to treat the respiratory allergic condition and/or an oral and/or sinus infection.

A formulated oral prebiotic edible composition includes a free amino acid containing ingredient comprising L-arginine, the L-arginine comprising free individual molecules of L-arginine, the free individual molecules of L-arginine L present at a concentration of greater than about 0.1 weight percent, a carrier, and a sugar comprising at least one of a monosaccharide and disaccharide, at least two distinct live lactic acid probiotics, wherein one is a lactic acid producing bacterium, and one is a lactic acid fermenting bacterium, wherein the composition is in configuration suitable to be maintained substantively dissolved within the oral cavity, and wherein the composition is in an effective amount to selectively promote stimulation of a first oral microbiota to produce an excretion product, and wherein a second oral microbiota metabolizes the excretion product to treat the respiratory allergic condition and/or an oral and/or sinus infection.

An protein-polysaccharide macromolecular complex article of manufacture containing encapsulated ethyl alcohol and/or other spirits serving as an entertaining and novel non-beverage method of consuming alcohol. The article of manufacture encapsulates ethyl alcohol and/or other spirits in the amorphous regions of the complex macromolecular structure releasing it only upon chewing and exposure to the environment of the oral cavity. The article of manufacture is stable and capable of retaining shape and form for extended periods of time at ambient temperature allowing for relatively low-cost commercial manufacture and distribution.