The present invention relates to an edible composition comprising plant sterol ester and/or plant stanol ester and triglyceride fat usable for lowering serum LDL cholesterol. The composition further comprises oligosaccharides and sugars. The composition can preferably be used in dietary supplements, fillings and toppings.

The present invention relates to an edible composition comprising plant sterol ester and/or plant stanol ester and triglyceride fat usable for lowering serum LDL cholesterol. The composition further comprises oligosaccharides and sugars. The composition can preferably be used in dietary supplements, fillings and toppings.

The invention relates to a baked food product comprising a protein, a dietary fiber, water, a stabilizer, and optionally a digestible carbohydrate, wherein the baked food product comprises at least 30 wt % of the protein based on a dry matter weight, wherein at least 50 wt % of the protein consist of albumin, and wherein a weight ratio of the protein to the dietary fiber is selected in the range of 0.75-4, wherein the food product is a gluten-free food product, and wherein a weight ratio of the optional digestible carbohydrate to protein is equal to or less than 0.15. Further, a process for the production of such food product and a baking composition obtainable by the process is described.

The invention relates to a baked food product comprising a protein, a dietary fiber, water, a stabilizer, and optionally a digestible carbohydrate, wherein the baked food product comprises at least 30 wt % of the protein based on a dry matter weight, wherein at least 50 wt % of the protein consist of albumin, and wherein a weight ratio of the protein to the dietary fiber is selected in the range of 0.75-4, wherein the food product is a gluten-free food product, and wherein a weight ratio of the optional digestible carbohydrate to protein is equal to or less than 0.15. Further, a process for the production of such food product and a baking composition obtainable by the process is described.

The present invention discloses compositions which comprises steviol glycoside, citric acid monohydrate, monosodium glutamate and/or glycine. Furthermore, the invention provides diets, nutraceuticals and nutrition oral rehydration therapy, means and methods useful in treating and inducing of remission of inflammation in IBD patients.

The present invention discloses compositions which comprises steviol glycoside, citric acid monohydrate, monosodium glutamate and/or glycine. Furthermore, the invention provides diets, nutraceuticals and nutrition oral rehydration therapy, means and methods useful in treating and inducing of remission of inflammation in IBD patients.

The purpose of this patent application is to obtain a patent on Olive Oil Jelly. The main purpose for this invention is to benefit the food industry and average consumer, campers and Astronauts alike. Olive oil in the tradition bottle is messy and leaves oil residue or stains on surfaces that it touches or drips on. The current state of Olive Oil is via a bottle and when the bottle is touched it is usually laced with greasy oil that will stain counters, clothes or hands. When Olive Oil is poured into the pan, olive oil splashes onto the counter, burner and all over the bottle. Then typically when Olive Oil is done being used, the cook or chef places it back in the pantry further getting more olive oil on hands, clothes, counter and pantry. The Olive Oil Jelly will alleviate the mess, while gaining time efficiency in terms of having the Olive Oil already measured out and already properly spiced. Not to mention the cost savings with Olive Oil Jelly as now the main consumer does not need 10 bottles of spices per dish.

The disclosed invention provides a food and water thickener and a method for preparing the food and water thickener. The food thickener may comprise pretreated mineral water, xanthan, food preservative, and a chelating agent. The invention can be suitable for providing nutrition to patients with dysphagia.

The disclosed invention provides a food and water thickener and a method for preparing the food and water thickener. The food thickener may comprise pretreated mineral water, xanthan, food preservative, and a chelating agent. The invention can be suitable for providing nutrition to patients with dysphagia.

A liquid seasoning includes: a water-insoluble dietary fiber; and one or more of the group consisting of a fruit juice and a vegetable juice. The liquid seasoning may contain the water-insoluble dietary fiber in an amount of 0.25 to 15% by mass. A content ratio between the water-insoluble dietary fiber and the one or more of the group consisting of a fruit juice and a vegetable juice may be of 1:1 to 1:100 by mass.