The present disclosure relates to a lipid source for nutritional compositions, comprising an enriched lipid fraction which comprises structured fat globules. The enriched lipid fraction provides fat globules having a desired size and fatty acid composition and may be stabilized by components such as phospholipids, cholesterol, milk-fat globule membrane protein and combinations thereof. Additionally, the disclosure relates to methods of supporting lipid digestion in a pediatric subject by providing a nutritional composition comprising an enriched lipid fraction having structured fat globules that are more accessible to lipases. The chemical composition, size and structure of the fat globules may improve digestion. The disclosed nutritional compositions may provide additive and or/synergistic beneficial health effects.

Disclosed are methods for enhancing learning and/or memory, enhancing memory acquisition, memory retention and recall by inducing a higher long-term potentiation in hippocampal neuronal synapsis in individuals. The methods include administration of 2-fucosyl-lactose to an individual.

Disclosed are methods for enhancing learning and/or memory, enhancing memory acquisition, memory retention and recall by inducing a higher long-term potentiation in hippocampal neuronal synapsis in individuals. The methods include administration of 2-fucosyl-lactose to an individual.

The invention relates to medicine, hepatology and pharmacology and can be used for producing and using a pharmaceutical composition based on a hepatoprotector and a prebiotic for treating and preventing liver diseases which are caused by lipid-cholesterol exchange and selected from the following group: cholelitiasis mainly with cholesterol stones, alcoholic and non-alcoholic steatohepatitis, biliary cirrhosis, cholesterol imbibition gallbladder and drug-induced and toxic liver damage. The pharmaceutical composition is administered by mouth and contains a hepatoprotector and a prebiotic taken, as an active agent, in therapeutically effective doses. The invention contributes to the liver's functional recovery in a short time and prevents disease recidivation owing to the recovery of cholesterol exchange and intestinal biocenosis as a result of the synergistic interaction of a hepatoprotector and a prebiotic, thereby also preventing hepatoprotector side effects.

The invention relates to medicine, hepatology and pharmacology and can be used for producing and using a pharmaceutical composition based on a hepatoprotector and a prebiotic for treating and preventing liver diseases which are caused by lipid-cholesterol exchange and selected from the following group: cholelitiasis mainly with cholesterol stones, alcoholic and non-alcoholic steatohepatitis, biliary cirrhosis, cholesterol imbibition gallbladder and drug-induced and toxic liver damage. The pharmaceutical composition is administered by mouth and contains a hepatoprotector and a prebiotic taken, as an active agent, in therapeutically effective doses. The invention contributes to the liver's functional recovery in a short time and prevents disease recidivation owing to the recovery of cholesterol exchange and intestinal biocenosis as a result of the synergistic interaction of a hepatoprotector and a prebiotic, thereby also preventing hepatoprotector side effects.

A low-calorie, high-protein frozen confectionery product. The product may be ice cream comprising ultrafiltered milk and rebaudioside M. The ice cream comprises about 7 wt % to about 10 wt % dairy protein, about 1 wt % to about 3 wt % dairy fat, and about 0.01 wt % to about 0.05 wt % rebaudioside M.

A low-calorie, high-protein frozen confectionery product. The product may be ice cream comprising ultrafiltered milk and rebaudioside M. The ice cream comprises about 7 wt % to about 10 wt % dairy protein, about 1 wt % to about 3 wt % dairy fat, and about 0.01 wt % to about 0.05 wt % rebaudioside M.

A method for creating a cold formed bar such as a fruit and vegetable bar. The invention is an improved process for manipulating the total sugars without having the cold formed bar lose its characteristic texture or appearance. In one aspect, the invention adds a solid binder to a conventional mixing operation after the liquid binder and the dry ingredients are added. In one aspect, the invention uses a combination binder that allows reduction of liquid binder and reduces added sugar level on finished product. The combination binder does not impact whole piece appearance in the cold form bar while providing enough binding capacity to hold the bar together throughout processing and shelf life.

Disclosed is a method for making shelf-stable nitrogenous organic acid (e.g., creatine) ingredients for products such as nutritional bars, liquids, and/or powders.

The present technology is directed generally to compositions for inducing a color and/or chemical and/or physical change to a foodstuff, such as a previously baked bread or other starches and proteins, and associated methods and systems. In some embodiments, the compositions are browning butters and include MaiHose as a browning agent. Some embodiments further include an additive such as a protein, a reducing sugar, or an alkaline agent.