Nutritional products having improved cohesiveness for promoting safer swallowing of food boluses for patients having swallowing conditions are provided as well as methods of making and using such products. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.

Disclosed herein is a sphingan oligosaccharide composition, its uses, and a process for preparing the same.

The present invention relates to process for preparing partially deacylated gellan gum, the process comprising subjecting native or high acyl gellan gum to treatment with an esterase capable of partially deacylating gellan gum.

Disclosed herein are egg substitutes based on plant protein. In an aspect, the egg substitute composition includes pea protein. In an aspect, the egg substitute composition is egg-free. In an aspect, the composition is free of soy protein and/or wheat protein. Functional systems for providing the appropriate texture for a plant-based egg substitute composition are also disclosed.

Described herein is a method for making colored hydrogel-based materials, and products relating thereto. The method includes applying an aqueous colorant composition comprising water and a colorant material to an external surface of a plurality of hydrogel-based materials. The aqueous colorant composition comprises less than 25% (v/v) of an aqueous miscible co-solvent. The hydrogel-based materials comprise a hydrogel matrix encapsulating an active ingredient composition, such as a flavor or fragrance composition. The aqueous colorant composition and the hydrogel-based materials are mixed for a sufficient duration of time to allow substantially all of the aqueous colorant composition to be absorbed into the hydrogel matrix. Optionally, the colored hydrogel-based materials may be dried to remove at least a portion of the water absorbed into the hydrogel matrix thereby leaving the colorant material therein. The resulting colored hydrogel based materials are suitable for use in foodstuffs, such as confectionaries.

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 gellan gum product having double setting temperatures, its preparation method and use thereof are provided. The obtained product has low setting temperatures, and the provided preparation method has the advantages of simple pretreatment of fermentation broth, shortened production cycle and direct extraction of such gellan gum product from the fermentation broth

Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition.

Described herein are composition and method for manufacturing a cultured plant-based dairy alternative based on fermenting ancient grains. In one aspect, the composition contains flour of one or more ancient grains, one or more plant seed butters, one or more plant-based creams, one or more texturizers or stabilizers, and water that is cultured to form a hypoallergenic plant-based dairy alternative containing no added monosaccharides or disaccharides.

The present invention provides edible tubular food casings, a method for producing said edible tubular food casings, compositions for forming said edible tubular food casings and the use of said edible tubular food casings for example as a sausage casing, which food casings are hot water and sodium salt resistant, stable at high temperatures, can be easily shined and are ready to be stuffed with foodstuff, especially by meat, cheese or fish products, but also with vegetarian or vegan foodstuff.