The present invention provides a protein composition comprising a milk basic protein fraction; and at least one stabilizer selected from the group consisting of soybean polysaccharides, xanthan gum, pectin, gum arabic, gum ghatti, carrageenan, locust bean gum, sodium caseinate, lecithin, and carboxymethylcellulose. The protein composition significantly improves the heat resistance of the milk basic protein fraction. The present invention achieves heat treatment of a protein composition and food, beverage, feed, and pharmaceutical comprising such a protein composition at a temperature exceeding 90 C. without deactivation of the milk basic protein fraction.

The present invention provides a protein composition comprising a milk basic protein fraction; and at least one stabilizer selected from the group consisting of soybean polysaccharides, xanthan gum, pectin, gum arabic, gum ghatti, carrageenan, locust bean gum, sodium caseinate, lecithin, and carboxymethylcellulose. The protein composition significantly improves the heat resistance of the milk basic protein fraction. The present invention achieves heat treatment of a protein composition and food, beverage, feed, and pharmaceutical comprising such a protein composition at a temperature exceeding 90 C. without deactivation of the milk basic protein fraction.

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.

The present invention relates to nutritional compositions intended to prevent or treat regurgitations in infants and young children without altering, or even improving, their gut motility and/or for preventing and/or treating intestinal disorders of the infant or child. The invention also concerns the process for manufacturing this composition.

The present invention relates to nutritional compositions intended to prevent or treat regurgitations in infants and young children without altering, or even improving, their gut motility and/or for preventing and/or treating intestinal disorders of the infant or child. The invention also concerns the process for manufacturing this composition.

The present invention relates to nutritional compositions intended to prevent or treat regurgitations in infants and young children without altering, or even improving, their gut motility and/or for preventing and/or treating intestinal disorders of the infant or child. The invention also concerns the process for manufacturing this composition.

The present invention relates to nutritional compositions intended to prevent or treat regurgitations in infants and young children without altering, or even improving, their gut motility and/or for preventing and/or treating intestinal disorders of the infant or child. The invention also concerns the process for manufacturing this composition.

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 a 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 a 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).