An encapsulated flavor, comprising a core material, flavor material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac, the combined weight proportion of the xanthan gum and konjac present in the encapsulated flavour being from about 4% to about 16%, and the relative weight proportions of xanthan gum to konjac being from about 20:80 to about 80:20. The encapsulated flavors may be completely gelatin-free, while retaining the desirable qualities of gelatin.

The present invention provides a solid beverage containing barley leaves, comprising the following components: 15-60 wt. % of a barley leaf micro-powder, 10-50 wt. % of xylitol granules, 5-20 wt. % of a matcha powder, 1-10 wt. % of inulin, 0.5-4.0 wt. % of a konjac powder, 0.2-3.0 wt. % of silicon dioxide, and 0.1-3.0 wt. % of sucralose. The present invention also relates to a method for preparing the solid beverage, comprising the following steps: mixing a barley leaf micro-powder, inulin, a konjac powder and matcha powder, and then performing wet granulation on same to obtain granulated powders; passing the granulated powders through a 20-mesh sieve after drying same to obtain whole granules; and uniformly mixing the whole granules with xylitol granules, sucralose and silicon dioxide, and then sub-packaging same, so as to obtain the solid beverage. The solid beverage is easy and fast to dissolve, does not separate, and tastes refined and smooth.

Provided is a loosening agent for a starch-containing food having a favorable loosening property. Also provided are a method for improving a loosening property of a starch-containing food, and a method for producing a starch-containing food having a favorable loosening property. Specifically, a loosening agent for a starch-containing food, that is for use as an emulsion product or is for use as an emulsion product by adding water to the loosening agent for a starch-containing food, comprising: an oil and/or fat composition containing an oil and/or fat and an emulsifier; and a thickening polysaccharide, wherein the emulsion product has a viscosity of 50 to 10000 mPa.Math.s (25° C.) is provided.

Provided is a loosening agent for a starch-containing food having a favorable loosening property. Also provided are a method for improving a loosening property of a starch-containing food, and a method for producing a starch-containing food having a favorable loosening property. Specifically, a loosening agent for a starch-containing food, that is for use as an emulsion product or is for use as an emulsion product by adding water to the loosening agent for a starch-containing food, comprising: an oil and/or fat composition containing an oil and/or fat and an emulsifier; and a thickening polysaccharide, wherein the emulsion product has a viscosity of 50 to 10000 mPa.Math.s (25° C.) is provided.

The present invention relates to nutrition for dysphagia. More specifically it relates to a thickened composition for use in decreasing the laryngeal vestibule closure (LVC) time and/or decreasing the duration of swallowing response in a dysphagia patient, wherein the thickened composition comprises a thickening agent comprising galactomannan polysaccharide. The invention also pertains to a thickening agent for use in decreasing the laryngeal vestibule closure (LVC) time and/or decreasing the duration of swallowing response in a dysphagia patient who is consuming a composition to which the thickening agent comprising galactomannan polysaccharide has been added.

The present invention relates to nutrition for dysphagia. More specifically it relates to a thickened composition for use in decreasing the laryngeal vestibule closure (LVC) time and/or decreasing the duration of swallowing response in a dysphagia patient, wherein the thickened composition comprises a thickening agent comprising galactomannan polysaccharide. The invention also pertains to a thickening agent for use in decreasing the laryngeal vestibule closure (LVC) time and/or decreasing the duration of swallowing response in a dysphagia patient who is consuming a composition to which the thickening agent comprising galactomannan polysaccharide has been added.

The present invention relates to an inulin composition comprising GF.sub.n- and F.sub.m-compounds, in particular for decreasing the risk of sinusitis, preferably for use in the prophylaxis of sinusitis in a subject in need thereof and food, beverages and pharmaceutical compositions containing the inulin composition.

The present invention relates to an inulin composition comprising GF.sub.n- and F.sub.m-compounds, in particular for decreasing the risk of sinusitis, preferably for use in the prophylaxis of sinusitis in a subject in need thereof and food, beverages and pharmaceutical compositions containing the inulin composition.

A composition and method for manufacturing nut butters that are resistant to oil separation. The composition may comprise one or more nut butters, konjac fiber, water, a secondary fat, and flavorings. The ingredients are preferably blended via low-shear mixing. The konjac fiber may be derived from corm konjac and may also take the form of a konjac flour.

Tributyrin and/or tributyrin derivatives are used to selectively increase the levels of Bifidobacteria in the gut. In preferred methods, the tributyrin and/or tributyrin derivatives are orally administered alone or in combination with a food item or other nutritionally acceptable carrier, and may further include Bifidobacteria. Tributyrin-enhanced Bifidobacterium strains are also contemplated that include Bifidobacteria previously cultured in tributyrin and/or tributyrin derivatives.