Disclosed are techniques and systems for producing microbials having anaplerotic oils that are rich in odd-chain fatty acids, and other beneficial components, at higher concentrations than those present in other natural dietary sources of OCFA, at lower cost, and higher production yield. Further, disclosed are examples of incorporation of these higher concentration OCFA products into food for human and non-human animal consumption.

A compound having the formula (1), (2), (3), or (4), or combinations thereof, for use to maintain or increase muscle function and/or mass in a subject, and/or prevent or reduce muscle wasting in a subject, 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 invention relates to the use of beta1,3′-galactosyllactose for improving the gut barrier function. This can in particular be administered to subjects at risk for increased gut barrier permeability, preferably infants and young children.

A mixture (M) comprising or, alternatively consisting of: (i) water-soluble oligosaccharide, or a water-soluble complex carbohydrate, or mixtures thereof; (II) a casein; (ill) n3 and/or n6 fatty acids; (iv) an extract of Vaccinium macrocarpon. The present invention further relates to a pharmaceutical composition, or a food for special medical purpose (FSMP), or a medical device formulation or composition, or a dietary supplement comprising the aforementioned mixture (M), for use as medicament, or for use in the treatment of a chronic inflammatory bowel disease, in particular of states of malnutrition in subjects suffering from said chronic inflammatory bowel disease.

Colloidal food products comprising filamentous fungal particles are disclosed, as are methods of making such colloidal food products. The filamentous fungal particles may stabilize the colloid and/or act as a supplemental or replacement source of protein in analogs of conventional non-fungal colloidal food products, such as ice cream and mayonnaise.

A sweetener composition includes a plurality of assembled particles including natural, non-nutritive sweetener molecules and organic scaffold particles. The natural, non-nutritive sweetener molecules include hydrophilic moieties and hydrophobic moieties, the organic scaffold particles include at least one compositional component including a C6-C10 medium chain glyceride, and the C6-C10 medium chain glyceride includes at least 20 wt % of the total lipid content of the composition. Methods of making the sweetener composition are also described.

The invention relates to beverages including an active emulsion and a blank emulsion, wherein the blank emulsion is used as a sacrificial agent to retain the active emulsion's potency within an infused beverage.

A sweetener composition includes a plurality of assembled particles including natural, non-nutritive sweetener molecules, organic scaffold particles and at least one additive. The natural, non-nutritive sweetener molecules include hydrophilic moieties and hydrophobic moieties. The organic scaffold particles include at least one compositional component including a lipid. The at least one additive includes a surfactant, a stabilizer, an emulsifier, a hydrocolloidal material, a ripening inhibitor, a weighting agent, an excipient, a flavoring agent, a coloring agent, a preservative, a masking agent, a texture enhancer, or a combination thereof. Methods of making the sweetener composition are also described.

This invention describes a phase change material being 1,3-propanediol ester where the 1,3-propanediol ester can be either a 1,3-propanediol monoester or a 1,3-propanediol diester. This invention further describes the use of 1,3-propanediol ester as a phase change material for releasing or absorbing latent heat during melting or crystallization. This invention also describes the use of the phase change material for use in non-food and food applications.

The present invention is directed to a composition comprising an insect powder, wherein the insect powder comprises calcium in the amount of 800-3,200 mg/100 gr insect powder; magnesium in the amount of 230-900 mg/100 gr insect powder, or a combination thereof. The provided composition further comprises protein in an amount of 40-80% by weight of insect powder.