Use of a compound having the formula (1), formula (2), formula (3) or formula (4), or combinations thereof, for promoting and/or accelerating myelination, wherein R.sup.1, R.sup.2, R.sup.3, R.sup.4, R.sup.5 and R.sup.6 are independently a long chain fatty acid having between 16 and 20 carbons.

##STR00001##

The disclosure discloses a preparation method of a starch-based double emulsion embedding fat-soluble functional factors, belonging to the technical field of preparation of emulsions. The preparation method of the disclosure includes the following steps: (1) adding a hydrophilic emulsifier into gelatinized starch milk, and uniformly mixing; adding an oil phase containing fat-soluble functional factors and a lipophilic emulsifier, and forming an O1/W starch-based single emulsion embedding fat-soluble functional factors by shearing, where a mass ratio of the hydrophilic emulsifier to the lipophilic emulsifier is 2-3:1-2; and (2) dropwise adding the O1/W starch-based single emulsion embedding fat-soluble functional factors into an oil phase and a lipophilic emulsifier, uniformly mixing, and then allowing the mixture to stand for retrogradation; and obtaining the O1/W/O2 starch-based double emulsion embedding fat-soluble functional factors. The method of the disclosure has the advantages of simple process and low cost, and is green and environmentally-friendly, and the prepared double emulsion has high storage stability, effectively reduces damage of external environment factors to the functional factors, and has a good slow release characteristic.

The present invention relates to a non-dairy cheese analogue composition comprising dietary fiber; plant protein, lipid and calcium, wherein the composition is devoid of additives. The composition of the invention is devoid of additives comprising modified starches, hydrocolloids, emulsifiers, whitening agents, plasticizers and anti-caking agents. The invention also relates to a method preparing such compositions and uses thereof.

The present invention relates to a hard non-dairy cheese composition comprising dietary fiber; flour, non-animal protein, and lipid, wherein the composition is devoid of additives, and wherein the composition has a moisture content of less than 45 wt %. The invention also relates to a method preparing such compositions and uses thereof.

A food product bar (10) includes a first layer (20) comprising a conglomerate of edible particles (22a, 22b, 22c), the first layer (20) having a protein concentration of at least 20% by weight, and a second layer (30) covering the first layer (20) and comprising a nougat (32), the second layer (30) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar (10) is at least 25% by weight.

A dry food mix described includes a powder mix and particulates. A powder mix contains at least 70% by weight sugars, and includes 40-70% by weight crystalline sucrose, 25-50% by weight crystalline glucose, and a releasing agent. A method described includes making a food by heating, then cooling, a dry food mix to produce the food.

The present disclosure encompasses a non-caking, free-flowing composition comprising choline chloride.

Use of a compound having the formula (1), (2), (3), or (4) or combinations thereof, for providing a source of butyrate with improved organoleptic properties wherein R.sup.1, R.sup.2, R.sup.3, R.sup.4, R.sup.5 and R.sup.6 are independently a long chain fatty acid having between 16 and 20 carbons the prevention and/or treatment of metabolic disorders.

##STR00001##

1. Use of a compound having the formula (1) (2) (3) or (4) or combinations thereof, for providing a source of butyrate C with improved organoleptic properties wherein R.sup.1, R.sup.2, R.sup.3, R.sup.4, R.sup.5 and R.sup.6 are independently a long chain fatty acid having between 16 and 20 carbons for use in weight management

##STR00001##

Provided herein is a composition that includes choline or choline salt and omega-3 fatty acid for nutritionally enhancing a food product, as well as the resultant food products. The food product when nutritionally enhanced with the composition has an acceptable taste or acceptable odor or the food product has a peroxide value of less than 50 mEq. Methods of preparing the composition and food products are also are provided. As seen in the accompanying figure the discoveries outlined herein have resulted in an unprecedented level of organoleptic stability over time, with no significant change to key sensory parameters typically seen in products that contain high levels of choline and omega-3 fatty acids.