This disclosure provides a dry powder formulation of free amino acids with an acceptable and even good taste profile.

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.

This disclosure provides novel compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. These compositions are useful for improving mouthfeel properties of non-nutritive sweeteners, such as steviol glycosides and blends thereof, in food and beverages containing the same.

It is an object of the present invention to provide a mayonnaise-style dressing which has physical properties comparable to those of mayonnaise, without containing protein such as egg, and the present invention relates to a mayonnaise-style dressing obtained by mixing water, an oil or fat, a cyclodextrin, and a water-soluble gelling agent to obtain a mixture, and adding an emulsifying agent to the mixture and further mixing the mixture and the emulsifying agent.

Provided is a storage and delivery system that includes a container containing a stable liquid composition therein for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff and having a viscosity of less than 2000 cP and a water activity of greater than 95%, wherein the composition comprises one or more thickening agents and one or more polysaccharides, and a pump dispenser sealingly attached to the container and having a valve for inhibiting or preventing drying of the composition in the container. Further provided is a method of delivering a stable liquid composition to an aqueous liquid or aqueous liquid solid mixture foodstuff by use of the storage and delivery system. A method for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff by adding the stable liquid composition thereto is also provided.

A liquid thickener composition useful for subjects suffering from a dehydration, mastication and/or deglutination disease, disorder or condition, a container comprising the liquid thickener composition, a system comprising the container and a dispenser, a thickened liquid composition comprising the liquid thickener composition, a method for producing the liquid thickener composition and the thickened liquid composition are provided.

This disclosure provides a dry powder formulation of free amino acids with an acceptable and even good taste profile.

A protein-rich food product comprising water and solids, wherein at least 70% of the solids consist of protein, and a method for making the protein-rich food product. The protein-rich food product is capable of replacing flour food products as a low-calorie, gluten-free, high-protein alternative.

The present disclosure generally relates to compositions and methods for suppressing food cravings, promoting weight loss, and/or preventing and/or treating overweight or obesity. More specifically, the present disclosure is directed to clean label meal replacement bars and methods for making and using same. The disclosed meal replacement bar contains a base material including real food and/or natural ingredients providing proteins, carbohydrates, fats, and/or fiber; at least one natural binding agent to bind together the base material; and vitamins and minerals to provide complete nutrition. The disclosed meal replacement bar preferably is made from less than 15 ingredients in total and provides about 160 kcal energy and about 16 g of protein for a bar of about 44 g; or provides about 200 kcal of energy and about 20 g of protein for a bar of about 55 g.

The present disclosure disclosed is a preparation method for low glycemic index resistance starch recombinant rice, which belongs to the technical field of food. The method of the present disclosure is as follows: after starch and lipid in an alcohol aqueous system are complexed under low temperature, variable-temperature crystallization is performed, so that a low glycemic index resistance starch is prepared, and then, with the low glycemic index resistance starch as a main material, low glycemic index recombinant rice is prepared by the extrusion technique. The low glycemic index resistance starch prepared by utilizing the method of the present disclosure has the functions of controlling postprandial blood glucose, protecting and transporting fatty acid, retarding starch retrogradation and so on. The low glycemic index recombinant rice prepared by utilizing the method of the present disclosure is suitable for being eaten by patients with type II diabetes.