Formulations that, when suitably mixed, form edible liquid solutions suitable for blowing bubbles. These formulations contain water, a surfactant, a thickener, a pH adjusting agent/preservative, and optionally a sweetener. The formulations may be provided in either solid form or liquid form, either of which may form an edible bubble solution when mixed with a sufficient quantity of a beverage or similar liquid.

Formulations that, when suitably mixed, form edible liquid solutions suitable for blowing bubbles. These formulations contain water, a surfactant, a thickener, a pH adjusting agent/preservative, and optionally a sweetener. The formulations may be provided in either solid form or liquid form, either of which may form an edible bubble solution when mixed with a sufficient quantity of a beverage or similar liquid.

The present disclosure relates to a novel hydrogel, and to method of making and using the novel hydrogel. The novel hydrogel is a reaction product of a water soluble laccase cross-linked arabinoxylan and an acid, and has a pH value of 1.5-2.5.

An infant formula for preventing gastro-esophageal reflux is disclosed comprising whey protein and/or casein, a galactomannan thickener, and a fermented milk-derived product.

An infant formula for preventing gastro-esophageal reflux is disclosed comprising whey protein and/or casein, a galactomannan thickener, and a fermented milk-derived product.

A method for making a taste modifying ingredient is provided. The method includes a) heating millet grain at from about 100° C. to about 300° C. for about 2 minutes to about 30 minutes to; b) treating the millet grain with a solvent to obtain an extract, and c) recovering the extract, for use as a taste modifying ingredient.

A method for making a taste modifying ingredient is provided. The method includes a) heating millet grain at from about 100° C. to about 300° C. for about 2 minutes to about 30 minutes to; b) treating the millet grain with a solvent to obtain an extract, and c) recovering the extract, for use as a taste modifying ingredient.

A method for treating Moringa seeds is disclosed. A starting material comprising ground Moringa seeds, preferably seeds that have undergone a process to remove their oil, is contacted with water. The water is drained, and the Moringa seeds are then contacted with water a second time. The product may then be dried or passed to an extruder. The process almost completely removes the unpleasant bitter taste associated with Moringa seeds, but retains most of the protein content of the starting material. In contrast to methods known in the art, the method does not require adjustment of the pH or the use of any organic solvent. A composition comprising ground Moringa seeds that comprises at least 30% protein and has a glucosinolate concentration <10% of that of naturally-occurring Moringa seeds, while lacking the bitter taste associated with raw Moringa seeds, is also disclosed.

A method for treating Moringa seeds is disclosed. A starting material comprising ground Moringa seeds, preferably seeds that have undergone a process to remove their oil, is contacted with water. The water is drained, and the Moringa seeds are then contacted with water a second time. The product may then be dried or passed to an extruder. The process almost completely removes the unpleasant bitter taste associated with Moringa seeds, but retains most of the protein content of the starting material. In contrast to methods known in the art, the method does not require adjustment of the pH or the use of any organic solvent. A composition comprising ground Moringa seeds that comprises at least 30% protein and has a glucosinolate concentration <10% of that of naturally-occurring Moringa seeds, while lacking the bitter taste associated with raw Moringa seeds, is also disclosed.

The present invention includes compositions and methods for reducing at least one of fasting blood glucose, total cholesterol, LDL cholesterol, VLDL cholesterol, a cholesterol:HDL ratio, triglycerides, or increasing a healthy microbiome comprising a synergistic amount of a fiber blend, a polyphenol blend, and a multivitamin supplement in an amount sufficient to lower at fasting blood glucose, total cholesterol, LDL cholesterol, VLDL cholesterol, a cholesterol:HDL ratio, triglycerides, or increasing a healthy microbiome.