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.

The present invention discloses oral isotonic compositions to provide hydration to mammals in need, characterized by no residual chlorine taste, comprising at least three members of a group consisting of steviol glycoside, citric acid monohydrate, glutamic acid, monosodium glutamate and glycine.

The present invention discloses oral isotonic compositions to provide hydration to mammals in need, characterized by no residual chlorine taste, comprising at least three members of a group consisting of steviol glycoside, citric acid monohydrate, glutamic acid, monosodium glutamate and glycine.

The present invention discloses compositions which comprises steviol glycoside, citric acid monohydrate, monosodium glutamate and/or glycine. Furthermore, the invention provides diets, nutraceuticals and nutrition oral rehydration therapy, means and methods useful in treating and inducing of remission of inflammation in IBD patients.

The present invention discloses compositions which comprises steviol glycoside, citric acid monohydrate, monosodium glutamate and/or glycine. Furthermore, the invention provides diets, nutraceuticals and nutrition oral rehydration therapy, means and methods useful in treating and inducing of remission of inflammation in IBD patients.

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.

Described are rheology modifier compositions comprising cross-linked poly(amino acid) and methods of their use in aqueous compositions.

Described are rheology modifier compositions comprising cross-linked poly(amino acid) and methods of their use in aqueous compositions.

The present invention relates to a method for producing enzymatically hydrolysed water-soluble insect proteins, in particular from black soldier fly larvae protein as the protein source. In addition, the present invention relates to enzymatically hydrolysed water-soluble insect proteins and to Maillard reaction products of enzymatically hydrolysed water-soluble insect proteins, in particular from black soldier fly larvae protein as the protein source. Furthermore, the present invention relates to the use of the enzymatically hydrolysed water-soluble insect proteins or to the use of the Maillard reaction products of enzymatically hydrolysed water-soluble insect proteins. Finally, the present invention relates to a pet food product, a pet food ingredient, an animal feed product or an animal feed ingredient comprising, or consisting of, the enzymatically hydrolysed water-soluble insect proteins or the Maillard reaction products of enzymatically hydrolysed water-soluble insect proteins, and relates to a human food product or a human food ingredient comprising, or consisting of, the enzymatically hydrolysed water-soluble insect proteins or the Maillard reaction products of enzymatically hydrolysed water-soluble insect proteins.