A carbonated, oral rehydration beverage that includes about 25-75 mEq/L of sodium, about 15-40 mEq/L of potassium, about 20-55 mEq/L of chloride, dextrose, and at least about 2.0 volumes of CO.sub.2. A method of treating or preventing dehydration is also provided.

A carbonated, oral rehydration beverage that includes about 25-75 mEq/L of sodium, about 15-40 mEq/L of potassium, about 20-55 mEq/L of chloride, dextrose, and at least about 2.0 volumes of CO.sub.2. A method of treating or preventing dehydration is also provided.

A zero-sugar beverage composition is provided that includes an electrolyte, acid, and nonnutritive sweeteners. The electrolyte blend used in the beverage has a high buffering capacity, which enables an increased amount of citric acid to be added while maintaining a pH of about 3.4. The combination of sweeteners sucralose and acesulfame potassium, electrolyte blend having high buffering capacity, citric acid, and a variety of flavoring systems provides a beverage that is well accepted by consumers.

A zero-sugar beverage composition is provided that includes an electrolyte, acid, and nonnutritive sweeteners. The electrolyte blend used in the beverage has a high buffering capacity, which enables an increased amount of citric acid to be added while maintaining a pH of about 3.4. The combination of sweeteners sucralose and acesulfame potassium, electrolyte blend having high buffering capacity, citric acid, and a variety of flavoring systems provides a beverage that is well accepted by consumers.

An aerated food product includes a base ingredient, a protein and a liquid and, in some instances, a carbohydrate source. The base ingredient may include a whole grain source, a fiber source, a fruit source, a vegetable source, or a combination thereof. In some aspects, the product has a moisture content in the range of about 1% to about 5%. In one embodiment, the product has a density in the range of about 0.02 g/cc to about 0.50 g/cc. In some embodiments the product has a porosity in the range of about 15% to about 65%. In some embodiments, the product has a texture hardness in the range of about 1 kg to about 7 kg.

An aerated food product includes a base ingredient, a protein and a liquid and, in some instances, a carbohydrate source. The base ingredient may include a whole grain source, a fiber source, a fruit source, a vegetable source, or a combination thereof. In some aspects, the product has a moisture content in the range of about 1% to about 5%. In one embodiment, the product has a density in the range of about 0.02 g/cc to about 0.50 g/cc. In some embodiments the product has a porosity in the range of about 15% to about 65%. In some embodiments, the product has a texture hardness in the range of about 1 kg to about 7 kg.

A chewable supplement made by providing gelatin; providing an optional emulsifier; providing a food-grade oil; mixing the gelatin, and the emulsifier with the food-grade oil with to achieve a first mixture; heating the first mixture to achieve a heated first mixture; removing heat from the first mixture; providing collagen; adding the collagen to the first mixture and mixing the collagen with the first mixture to achieve a collagen mixture; and separating the collagen mixture into individual doses.

A chewable supplement made by providing gelatin; providing an optional emulsifier; providing a food-grade oil; mixing the gelatin, and the emulsifier with the food-grade oil with to achieve a first mixture; heating the first mixture to achieve a heated first mixture; removing heat from the first mixture; providing collagen; adding the collagen to the first mixture and mixing the collagen with the first mixture to achieve a collagen mixture; and separating the collagen mixture into individual doses.

The present invention aims at providing packed beverages in which the effect of rosmarinic acid for suppressing the fading of dyes is maintained and yet any undesirable flavor that is characteristic of rosemary extracts as exemplified by their undesirable smell or aftertaste is suppressed. To this end, the contents of cineole and camphor are reduced.

The present invention aims at providing packed beverages in which the effect of rosmarinic acid for suppressing the fading of dyes is maintained and yet any undesirable flavor that is characteristic of rosemary extracts as exemplified by their undesirable smell or aftertaste is suppressed. To this end, the contents of cineole and camphor are reduced.