The present invention relates to the use of one or more nucleotides selected from the group consisting of GMP (guanosine monophosphate) and IMP (inosine monophosphate), a first amino acid selected from the group consisting of alanine, histidine and glycine or a mixture thereof; a second amino acid selected from the group consisting of proline and threonine or a mixture thereof; and furaneol for increasing the palatability of a foodstuff to a companion animal. The invention also relates to a pet food-stuff or supplement comprising one or more nucleotides selected from the group consisting of GMP and IMP, a first amino acid selected from the group consisting of alanine, histidine and glycine or a mixture thereof; a second amino acid selected from the group consisting of proline and threonine or a mixture thereof; and furaneol, and also to a method of increasing the palatability of a food-stuff to a companion animal.

The present invention provides a means of raising the solubility of even a slightly soluble amino acid, without needing an expensive peptide or varying the pH. The present invention also provides a composition containing at least two amino acids which are formed into a co-amorphous structure.

The present invention provides a means of raising the solubility of even a slightly soluble amino acid, without needing an expensive peptide or varying the pH. The present invention also provides a composition containing at least two amino acids which are formed into a co-amorphous structure.

Provided herein is a method of preparing a palatability enhancer for a food composition comprising: a) combining an animal fat, one or more edible agents, an alkaline agent and water at a temperature of up to 45 C. to form a mixture, wherein the edible agents are selected from amino acids, sugars, vitamins, flavorants and flavor precursors, b) heating the mixture to a temperature of 96 C. to 99 C. for at least 35 minutes, and c) obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least about 80 wt %, and wherein the method is conducted under ambient pressure. Further provided is a method of enhancing the palatablity of a food composition and a method of reducing the odor of animal fat.

Provided herein is a method of preparing a palatability enhancer for a food composition comprising: a) combining an animal fat, one or more edible agents, an alkaline agent and water at a temperature of up to 45 C. to form a mixture, wherein the edible agents are selected from amino acids, sugars, vitamins, flavorants and flavor precursors, b) heating the mixture to a temperature of 96 C. to 99 C. for at least 35 minutes, and c) obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least about 80 wt %, and wherein the method is conducted under ambient pressure. Further provided is a method of enhancing the palatablity of a food composition and a method of reducing the odor of animal fat.

The present invention discloses an antifreeze solution for food preservation, which comprises edible alcohol, propylene glycol, glycerin, calcium chloride, sodium chloride, amino acid, Antarctic krill protein hydrolysate with an average molecular weight of 50-100 KDa, surfactant and water, wherein the surfactant is one or more of phospholipid, Tween-20, Tween-60, and Tween-80; each component is food grade, and the mass percentage is expressed as follows: alcohol 15-30%, propylene glycol 10-30%, glycerol 2-15%, calcium chloride 1-10%, sodium chloride 3-10%, amino acid 0.1-0.15%, Antarctic krill protein hydrolysate 0.01-0.3%, surfactant 0.005-0.5%, and the balance is water. The antifreeze solution provided by the present invention can lower the freezing point, improve the heat transfer efficiency, inhibit the crystallization of antifreeze solution during the low temperature stirring process and improve the stability of the antifreeze solution.

An optimized nutrient food for optimization of bodily functions and thereby maintenance of health, prevention of diseases and delaying aging. The optimized nutrient food includes about 28% to about 36% of protein, about, 17% to about 26% of dietary fiber, about 6% to about 10% of omega 3 fatty acid, about 6% to about 10% of omega 6 fatty acid, about 4% to about 8% of omega 9 fatty acid, about 2% to about 6% of saturated fat, about 4% to about 13% of starch/sugar, about 6% to about 10% of vitamins and minerals, about 2% to about 5%, by weight of water and, a ratio of omega 3 fatty acid to omega 6 fatty acid ranging from about 0.75:1.25 to about 1.25:0.75. Methods of preparation of the optimized nutrient food as well as methods of treatment administering the optimized nutrient food.

An optimized nutrient food for optimization of bodily functions and thereby maintenance of health, prevention of diseases and delaying aging. The optimized nutrient food includes about 28% to about 36% of protein, about, 17% to about 26% of dietary fiber, about 6% to about 10% of omega 3 fatty acid, about 6% to about 10% of omega 6 fatty acid, about 4% to about 8% of omega 9 fatty acid, about 2% to about 6% of saturated fat, about 4% to about 13% of starch/sugar, about 6% to about 10% of vitamins and minerals, about 2% to about 5%, by weight of water and, a ratio of omega 3 fatty acid to omega 6 fatty acid ranging from about 0.75:1.25 to about 1.25:0.75. Methods of preparation of the optimized nutrient food as well as methods of treatment administering the optimized nutrient food.

The present invention relates in some aspects to compositions (e.g., pharmaceutical, nutritional compositions, etc.), formulations, and food or beverage products comprising, consisting essentially of, or consisting of (a) -alanine or a derivative of -alanine, and (b) at least one agent that inhibits the N-methyl D-aspartate (NMDA) pathway or a pathway which converges downstream with the NMDA pathway. The compositions, formulations, and food or beverage products are useful for enhancing physical performance, reducing -alanine-induced paraesthesia, and improving tolerance and compliance to higher doses of -alanine, thereby reducing the length of time it takes to achieve peak effect of -alanine, and increasing the magnitude of peak effect on physical performance in a human or animal.

The present invention relates in some aspects to compositions (e.g., pharmaceutical, nutritional compositions, etc.), formulations, and food or beverage products comprising, consisting essentially of, or consisting of (a) -alanine or a derivative of -alanine, and (b) at least one agent that inhibits the N-methyl D-aspartate (NMDA) pathway or a pathway which converges downstream with the NMDA pathway. The compositions, formulations, and food or beverage products are useful for enhancing physical performance, reducing -alanine-induced paraesthesia, and improving tolerance and compliance to higher doses of -alanine, thereby reducing the length of time it takes to achieve peak effect of -alanine, and increasing the magnitude of peak effect on physical performance in a human or animal.