The invention relates to a self-supporting food composition, having a total non-gelatin protein content of 8-15 wt. %, based on the total weight of the composition, at least part of the total non-gelatin protein content being casein, the casein content being 7-13 wt. %, based on the total weight of the composition; the composition comprising 0.2-10 wt. % fat, based on the total weight of the composition; the composition comprising a cold-set gelling agent, in a relative amount of at least 0.3 wt. %, preferably 0.5-5 wt. %, based on the total weight of the composition; the composition comprising water; and the composition having an about neutral pH.

The invention relates to a self-supporting food composition, having a total non-gelatin protein content of 8-15 wt. %, based on the total weight of the composition, at least part of the total non-gelatin protein content being casein, the casein content being 7-13 wt. %, based on the total weight of the composition; the composition comprising 0.2-10 wt. % fat, based on the total weight of the composition; the composition comprising a cold-set gelling agent, in a relative amount of at least 0.3 wt. %, preferably 0.5-5 wt. %, based on the total weight of the composition; the composition comprising water; and the composition having an about neutral pH.

Subject of the invention is a composition for oral administration comprising a beverage and beads distributed in the beverage, wherein the beads have an average diameter between 2 to 10 mm, comprise more than 50% (w/w) dietary fibres, and wherein the amount of beads in the composition is between 1 and 20 wt. %. The invention also relates to devices and uses of the composition for reducing the weight of an individual and/or preventing weight gain.

Subject of the invention is a composition for oral administration comprising a beverage and beads distributed in the beverage, wherein the beads have an average diameter between 2 to 10 mm, comprise more than 50% (w/w) dietary fibres, and wherein the amount of beads in the composition is between 1 and 20 wt. %. The invention also relates to devices and uses of the composition for reducing the weight of an individual and/or preventing weight gain.

Comestible products, for example beverage products, are disclosed containing encapsulated probiotic bacteria having resistance to subjection to at least thermal and acidic conditions. Beverage products include at least one aqueous liquid and capsules comprising a gelled mixture of alginate and denatured protein, and probiotic bacteria entrapped within the gelled mixture. The average particle size of the capsules is optionally less than 1000 microns (m) in diameter, such as less than 500 m in diameter. Methods are provided for making such encapsulated probiotics by providing a mixture comprising sodium alginate, denatured protein and active probiotic cells, and combining the mixture with a divalent cation to initiate cold gelation of the sodium alginate and denatured protein to form a second mixture. The second mixture is passed through an opening having a diameter of less than 1000 m to form capsules. The weight ratio of protein to alginate is from 1:1 to 9:1.

Comestible products, for example beverage products, are disclosed containing encapsulated probiotic bacteria having resistance to subjection to at least thermal and acidic conditions. Beverage products include at least one aqueous liquid and capsules comprising a gelled mixture of alginate and denatured protein, and probiotic bacteria entrapped within the gelled mixture. The average particle size of the capsules is optionally less than 1000 microns (m) in diameter, such as less than 500 m in diameter. Methods are provided for making such encapsulated probiotics by providing a mixture comprising sodium alginate, denatured protein and active probiotic cells, and combining the mixture with a divalent cation to initiate cold gelation of the sodium alginate and denatured protein to form a second mixture. The second mixture is passed through an opening having a diameter of less than 1000 m to form capsules. The weight ratio of protein to alginate is from 1:1 to 9:1.

The present invention relates to a composition for prevention or treatment of sepsis or septic shock, in which the composition includes neoagarooligosaccharide as an active ingredient, and the neoagarooligosaccharide according to the present invention has an excellent effect in terms of immune enhancement by effectively suppressing inflammation, and also exhibits a good effect in preventing sepsis, and therefore can be effectively used in pharmaceuticals and functional foods for prevention or treatment of sepsis or septic shock and immune enhancement.

The present invention relates to a composition for prevention or treatment of sepsis or septic shock, in which the composition includes neoagarooligosaccharide as an active ingredient, and the neoagarooligosaccharide according to the present invention has an excellent effect in terms of immune enhancement by effectively suppressing inflammation, and also exhibits a good effect in preventing sepsis, and therefore can be effectively used in pharmaceuticals and functional foods for prevention or treatment of sepsis or septic shock and immune enhancement.

This invention provides compositions for flat icings. The compositions comprises a gum system comprising Gum Arabic, carboxymethylcellulose and optionally, Gellan gum. The composition can be used as a flat icing for baked products such as doughnuts. Also provided is a method for using the composition as a flat icing and as a glaze.

This invention provides compositions for flat icings. The compositions comprises a gum system comprising Gum Arabic, carboxymethylcellulose and optionally, Gellan gum. The composition can be used as a flat icing for baked products such as doughnuts. Also provided is a method for using the composition as a flat icing and as a glaze.