The present disclosure relates to nutritional compositions containing a fiber blend that includes soluble fibers that are fructo-oligosaccharide (FOS), acacia gum and inulin and also includes insoluble fibers that are outer pea fibers. In an embodiment, the fiber blend includes about 50% soluble fibers and about 50% insoluble fibers, and the soluble fibers are FOS in an amount of about 41% by weight of the soluble fibers, acacia gum in an amount of about 41% by weight of the soluble fibers, and inulin in an amount of about 18% by weight of the soluble fibers. In such an embodiment, the insoluble fibers are outer pea fibers. The present disclosure also relates to methods that include administering a therapeutically effective amount of a fiber blend that includes FOS, acacia gum, inulin and outer pea fibers to a patient after antibiotic treatment.

The present disclosure relates to nutritional compositions containing a fiber blend that includes soluble fibers that are fructo-oligosaccharide (FOS), acacia gum and inulin and also includes insoluble fibers that are outer pea fibers. In an embodiment, the fiber blend includes about 50% soluble fibers and about 50% insoluble fibers, and the soluble fibers are FOS in an amount of about 41% by weight of the soluble fibers, acacia gum in an amount of about 41% by weight of the soluble fibers, and inulin in an amount of about 18% by weight of the soluble fibers. In such an embodiment, the insoluble fibers are outer pea fibers. The present disclosure also relates to methods that include administering a therapeutically effective amount of a fiber blend that includes FOS, acacia gum, inulin and outer pea fibers to a patient after antibiotic treatment.

The present invention provides a flavored sports gel, which synergistically aids in energy production, such as in muscles and restores electrolytes. This product provides nutrients without any caffeine while retaining efficacy.

Provided is a flavor modifying composition including a blend of a water soluble filler including plant fibers; and at least one sucrose substitute of natural source, wherein said flavor modifying composition includes at least 90% w/w of the filler, the amount being determined when said composition is in dry form; and said flavor modifying composition is water soluble. The flavor modifying composition is particularly effective in enhancing sweet taste and/or aroma of a product. Further provided are products including the flavor modifying composition.

Provided is a flavor modifying composition including a blend of a water soluble filler including plant fibers; and at least one sucrose substitute of natural source, wherein said flavor modifying composition includes at least 90% w/w of the filler, the amount being determined when said composition is in dry form; and said flavor modifying composition is water soluble. The flavor modifying composition is particularly effective in enhancing sweet taste and/or aroma of a product. Further provided are products including the flavor modifying composition.

A method of preparing a lysolecithin composition. The method includes the steps of (a) providing a lecithin mixture including a lecithin, water, and ethanol, (b) adding phospholipase A1 or A2 to the lecithin mixture; and (c) allowing an enzymatic reaction to occur so that at least 70% of the phospholipids in the lecithin are converted to lysophospholipids to obtain the lysolecithin composition. Also disclosed are a lysolecithin composition thus prepared, a flavor emulsion prepared from the lysolecithin composition, and a liquid beverage or liquid beverage concentrate containing the lysolecithin composition.

Disclosed are edible compositions, for example, edible films and gummi confectioneries, that mask the taste of bitter tasting foods and/or foods that contain proteins such as meats and vegetables like broccoli, cabbage, spinach, etc. The edible compositions include a delivery vehicle, a protein masking agent constituting about 0.01% to about 25% dry weight thereof, and a bitter masking agent constituting about 0.1% to about 7% dry weight thereof. The composition may also include other ingredients including flavoring agents, sweetening agents, and sensates.

Disclosed are edible compositions, for example, edible films and gummi confectioneries, that mask the taste of bitter tasting foods and/or foods that contain proteins such as meats and vegetables like broccoli, cabbage, spinach, etc. The edible compositions include a delivery vehicle, a protein masking agent constituting about 0.01% to about 25% dry weight thereof, and a bitter masking agent constituting about 0.1% to about 7% dry weight thereof. The composition may also include other ingredients including flavoring agents, sweetening agents, and sensates.

The present invention relates to stable oil-in-water emulsions comprising a polyunsaturated fatty acid, an emulsifier, water, a metal chelating agent, and an antioxidant, and processes for preparing the stable oil-in-water emulsions. The stable oil-in-water emulsions are substantially free from coalescence, flocculation, Ostwald ripening, and creaming, for a period of at least five months at a temperature of about 4 C.

The present invention relates to stable oil-in-water emulsions comprising a polyunsaturated fatty acid, an emulsifier, water, a metal chelating agent, and an antioxidant, and processes for preparing the stable oil-in-water emulsions. The stable oil-in-water emulsions are substantially free from coalescence, flocculation, Ostwald ripening, and creaming, for a period of at least five months at a temperature of about 4 C.