The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.

A shelf-stable liquid base composition useful for preparing acidified milk based beverages, e.g. by dilution with water in a beverage dispensing machine, comprises: from about 2 to about 10 weight % of denatured milk proteins expressed as solid-not-fat (SNF) milk components; from about 15 to about 80 weight %, expressed as sugar equivalents, of a carbohydrate based or non carbohydrate based sweetener; from about 0.35 to about 1.50 weight % of a carbohydrate based stabilizer; and an acidifying agent present in amounts necessary for achieving a pH of about 3.0 to about 3.8 of the said base composition. Methods for preparing such a base composition and also acidified milk based beverages prepared by means of such a base composition are disclosed.

A shelf-stable liquid base composition useful for preparing acidified milk based beverages, e.g. by dilution with water in a beverage dispensing machine, comprises: from about 2 to about 10 weight % of denatured milk proteins expressed as solid-not-fat (SNF) milk components; from about 15 to about 80 weight %, expressed as sugar equivalents, of a carbohydrate based or non carbohydrate based sweetener; from about 0.35 to about 1.50 weight % of a carbohydrate based stabilizer; and an acidifying agent present in amounts necessary for achieving a pH of about 3.0 to about 3.8 of the said base composition. Methods for preparing such a base composition and also acidified milk based beverages prepared by means of such a base composition are disclosed.

Nutritional compositions provide a sustained protein profile to an individual while having an enhanced sensory performance. The nutritional compositions can be in the form of a nutritional powder including a protein system having a fast digesting protein source, an intermediate digesting protein source, and a slow digesting protein source.

Nutritional compositions provide a sustained protein profile to an individual while having an enhanced sensory performance. The nutritional compositions can be in the form of a nutritional powder including a protein system having a fast digesting protein source, an intermediate digesting protein source, and a slow digesting protein source.

The application describes comestible products comprising a water-in-oil emulsion, the water-in-oil emulsion comprising cocoa butter and a fat-crystal stabilised aqueous phase dispersed substantially through the cocoa butter continuous phase and optionally one or more additional ingredients of chocolate. Hydrocolloids, such as gelative or carrageenan are typically used to stabilise the aqueous phase. Methods of making comestible products are also provided.

The application describes comestible products comprising a water-in-oil emulsion, the water-in-oil emulsion comprising cocoa butter and a fat-crystal stabilised aqueous phase dispersed substantially through the cocoa butter continuous phase and optionally one or more additional ingredients of chocolate. Hydrocolloids, such as gelative or carrageenan are typically used to stabilise the aqueous phase. Methods of making comestible products are also provided.

The present invention relates to edible products, suitable for use as confectionery and having therapeutic uses. We describe a composition for the preparation of an edible product, the composition comprising 0.2 wt. % to 3 wt. % of at least one polysaccharide gelling agent, the balance being water. In preferred composition, the at least one polysaccharide is at least one of agar, pectin, locust bean gum, gellan gum and carrageenan. The compositions preferably comprise 0.5 wt. % to 2.00 wt. % agar and 0.05 to 1.0 wt. % of a galactomannan polysaccharide; the balance being water; preferably wherein the galactomannan polysaccharide is present in an amount of from 10% to 40% the amount of agar.

The present invention relates to edible products, suitable for use as confectionery and having therapeutic uses. We describe a composition for the preparation of an edible product, the composition comprising 0.2 wt. % to 3 wt. % of at least one polysaccharide gelling agent, the balance being water. In preferred composition, the at least one polysaccharide is at least one of agar, pectin, locust bean gum, gellan gum and carrageenan. The compositions preferably comprise 0.5 wt. % to 2.00 wt. % agar and 0.05 to 1.0 wt. % of a galactomannan polysaccharide; the balance being water; preferably wherein the galactomannan polysaccharide is present in an amount of from 10% to 40% the amount of agar.

The present invention relates to a beverage composition containing a ginseng powder. More specifically, the present invention provides a ginseng powder-containing beverage composition and a method for preparing the same, wherein the beverage composition is capable of improving powder precipitation and layer separation using a natural stabilizer and a natural emulsifier, containing particular compositions, without using a synthetic stabilizer and a synthetic emulsifier.