The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; pea protein present in an amount ranging from 0.2 to 1 wt/wt %; and buffer.

The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; pea protein present in an amount ranging from 0.2 to 1 wt/wt %; and buffer.

Disclosed are methods of decreasing the viscosity of an aqueous suspension of a water insoluble or sparingly soluble dietary fiber (compared to the viscosity of the dietary fiber alone), involving mixing the dietary fiber with water and a soluble compound (e.g., polysaccharide having a molecular weight of about 500 Da to about 1,000 kDa and 1% solution viscosity of up to 10 mPa.Math.s; or protein having a molecular weight of about 10 to about 500 kDa and a 1% solution viscosity of up to 10 mPa.Math.s).

Disclosed are methods of decreasing the viscosity of an aqueous suspension of a water insoluble or sparingly soluble dietary fiber (compared to the viscosity of the dietary fiber alone), involving mixing the dietary fiber with water and a soluble compound (e.g., polysaccharide having a molecular weight of about 500 Da to about 1,000 kDa and 1% solution viscosity of up to 10 mPa.Math.s; or protein having a molecular weight of about 10 to about 500 kDa and a 1% solution viscosity of up to 10 mPa.Math.s).

The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.07 to 0.15 wt/wt %; acacia senegal gum present in an amount ranging from 0.30 to 1.50 wt/wt %; and buffer ranging from 0.1 to 0.4 wt/wt %.

The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.07 to 0.15 wt/wt %; acacia senegal gum present in an amount ranging from 0.30 to 1.50 wt/wt %; and buffer ranging from 0.1 to 0.4 wt/wt %.

Disclosed are compositions useful for improving or enhancing the organoleptic properties, especially mouthfeel, of nutritional compositions. The composition contains a combination of partially hydrogenated guar gum (PHGG) and acacia gum (AG). These may also be used to promote a healthy gut flora and treat or prevent digestive diseases when included in a nutritional composition.

Disclosed are compositions useful for improving or enhancing the organoleptic properties, especially mouthfeel, of nutritional compositions. The composition contains a combination of partially hydrogenated guar gum (PHGG) and acacia gum (AG). These may also be used to promote a healthy gut flora and treat or prevent digestive diseases when included in a nutritional composition.

Methods for manufacturing organic dietary supplements are provided. The method comprises adding an aqueous granulating solution to an organic dietary supplement formulation to improve compressibility of the supplement, wherein the aqueous granulating solution comprises organic gum arabic. The process for preparing an organic dietary supplement and improving its compressibility and flowability is also provided. Methods for manufacturing non-organic dietary supplements are further provided.

Methods for manufacturing organic dietary supplements are provided. The method comprises adding an aqueous granulating solution to an organic dietary supplement formulation to improve compressibility of the supplement, wherein the aqueous granulating solution comprises organic gum arabic. The process for preparing an organic dietary supplement and improving its compressibility and flowability is also provided. Methods for manufacturing non-organic dietary supplements are further provided.