A method to produce cheese chips provides that cut cheese slices are frozen and then raised by means of rapid water evaporation due to the application of microwave and vacuum drying. The freezing step is preceded by drying and cooling, and the raised cheese chips containing cheese and flavourings are characterised in that their density does not exceed 0.46 g/cm.sup.3, the porosity does exceed 40%, and the crunchiness does exceed 4.

A method to produce cheese chips provides that cut cheese slices are frozen and then raised by means of rapid water evaporation due to the application of microwave and vacuum drying. The freezing step is preceded by drying and cooling, and the raised cheese chips containing cheese and flavourings are characterised in that their density does not exceed 0.46 g/cm.sup.3, the porosity does exceed 40%, and the crunchiness does exceed 4.

The invention proposes a solution to the problem of develop a chocolate confection that has ingredients with clinical effects, the full chocolate flavor, and minimizes or eliminates glucose increase upon consumption of a small or modest amount of the confection. The proposed solution is to use a combination of unsweetened baking chocolate, glycerin, and Readisorb® liposomally formulated glutathione available from Your Energy Systems, LLC, Palo Alto, Calif. One solution is to mix unsweetened powdered baking chocolate into Readisorb® liposomally formulated glutathione which is formulated in glycerin. The addition of stevia and a bitter blocker is also contemplated.

The invention proposes a solution to the problem of develop a chocolate confection that has ingredients with clinical effects, the full chocolate flavor, and minimizes or eliminates glucose increase upon consumption of a small or modest amount of the confection. The proposed solution is to use a combination of unsweetened baking chocolate, glycerin, and Readisorb® liposomally formulated glutathione available from Your Energy Systems, LLC, Palo Alto, Calif. One solution is to mix unsweetened powdered baking chocolate into Readisorb® liposomally formulated glutathione which is formulated in glycerin. The addition of stevia and a bitter blocker is also contemplated.

The present disclosure relates to a mixed saccharide including maltooligosaccharide, which has less saccharide content and calories than conventional maltooligosaccharide, glucose syrup, maltose syrup and low DE glucose syrup, and has reached an equivalent level of viscosity as a conventional starch syrup.

The present disclosure relates to a mixed saccharide including maltooligosaccharide, which has less saccharide content and calories than conventional maltooligosaccharide, glucose syrup, maltose syrup and low DE glucose syrup, and has reached an equivalent level of viscosity as a conventional starch syrup.

Compositions for delivering ketone bodies to a subject include one or more beta-hydroxybutyrate salts, one or more acetoacetate salts, beta-hydroxybutyric acid, and optionally acetoacetic acid. The compositions may optionally include one or more ketone body esters, such as one or more beta-hydroxybutyrate esters and/or one or more acetoacetate esters. An example composition contains about 2% to about 98% on a molar basis of the one or more beta-hydroxybutyrate salts and the one or more acetoacetate salts, about 2% to about 98% on a molar basis of the beta-hydroxybutyrate free acid and optionally the acetoacetate free acid, and optionally about 2% to about 98% on a molar basis of one or more ketone body esters.

The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous particles and a fat based confectionery product containing them; and the use of the porous particles as sugar replacers in food products such as fat based confectionery products for example, chocolate.

The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous particles and a fat based confectionery product containing them; and the use of the porous particles as sugar replacers in food products such as fat based confectionery products for example, chocolate.

Ketogenic compositions including beta-hydroxybutyrate (beta-hydroxybutyrate) and acetoacetate are formulated to induce, promote, or sustain ketosis in a mammal. The combined beta-hydroxybutyrate/acetoacetate compositions include an amount of acetoacetate that limits the reduction in available NAD.sup.+ in a subject without causing the formation of excess acetone in the bloodstream. In some aspects a composition for promoting and/or sustaining ketosis in a mammal contains a dietetically or pharmaceutically acceptable carrier and a beta-hydroxybutyrate/acetoacetate mixture of about 5% to about 45% acetoacetate by weight of the mixture and about 55% to about 95% beta-hydroxybutyrate by weight of the mixture.