The present invention relates to a savoury, liquid concentrate comprising gelatinized legume starch, more particularly a savoury concentrate that can be used as a base for the preparation of broth, bouillons, soups, sauces, gravies, etc. The present invention also relates to a method of preparing such a concentrate.

A stable zinc polyglutamic acid complex well soluble in water was prepared by conjugating zinc to polyglutamic acid, and then was made into a capsule or injection formulation. It was verified that such a substance not only acts as a zinc supplier necessary for our bodies but also shows an anticancer effect on cancer cells and an alleviating effect on pollinosis caused from the stimulation of mucous membrane by pollen. Therefore, the purpose of the present invention is to prepare and provide a composition usable in humans, animals, and plants.

A stable zinc polyglutamic acid complex well soluble in water was prepared by conjugating zinc to polyglutamic acid, and then was made into a capsule or injection formulation. It was verified that such a substance not only acts as a zinc supplier necessary for our bodies but also shows an anticancer effect on cancer cells and an alleviating effect on pollinosis caused from the stimulation of mucous membrane by pollen. Therefore, the purpose of the present invention is to prepare and provide a composition usable in humans, animals, and plants.

The present invention discloses palatable oral formulations for hydrating, supporting gut activity, micronutrient supplementation and providing oral carriers for vaccines, antibiotics and food supplements, of inter alia, companion or pet animals.

The present invention discloses palatable oral formulations for hydrating, supporting gut activity, micronutrient supplementation and providing oral carriers for vaccines, antibiotics and food supplements, of inter alia, companion or pet animals.

A system and method to control the nucleation of gas from supersaturated liquids is disclosed. In some embodiments, the system and method is used to control the nucleation of carbonated bodies when combined with additive bodies that may cause an undesirable amount of nucleation. In some embodiments, the system and method is used to control the foam created when adding cocktail mixers to carbonated liquids such as beer and other types of carbonated beverages.

A system and method to control the nucleation of gas from supersaturated liquids is disclosed. In some embodiments, the system and method is used to control the nucleation of carbonated bodies when combined with additive bodies that may cause an undesirable amount of nucleation. In some embodiments, the system and method is used to control the foam created when adding cocktail mixers to carbonated liquids such as beer and other types of carbonated beverages.

Rheology modifiers comprising cross-linked poly(amino acid) and methods of their use in aqueous compositions. The modifiers comprise cross-linked poly(amino acid) microparticles having a mean equivalent diameter when fully swollen in deionized water of up to 1000 m, as measured by laser diffraction. In particular, the poly(amino acid) is D-, L- or D,L-Y-poly(glutamic acid). A method of preparing the modifier comprises cross-linking a poly(amino acid), drying the cross-linked poly(amino acid) and grinding the cross-linked poly(amino acid) to have the required diameter.

Rheology modifiers comprising cross-linked poly(amino acid) and methods of their use in aqueous compositions. The modifiers comprise cross-linked poly(amino acid) microparticles having a mean equivalent diameter when fully swollen in deionized water of up to 1000 m, as measured by laser diffraction. In particular, the poly(amino acid) is D-, L- or D,L-Y-poly(glutamic acid). A method of preparing the modifier comprises cross-linking a poly(amino acid), drying the cross-linked poly(amino acid) and grinding the cross-linked poly(amino acid) to have the required diameter.

A flavour composition is provided. The composition includes a characterizing flavour and a taste modifying composition. The taste modifying composition includes at least four non-polar amino acids and at least one polar amino acid. The at least four non-polar amino acids are present in equal molar concentrations.