Provided herein is a liquid concentrate composition comprising steviol glycosides, a stabiliser comprising xanthan and/or iota-carrageenan, and water. The steviol glycosides include rebaudioside M in an amount of about 800 ppm or more by total weight of the liquid concentrate composition. The pH of the liquid concentrate composition is less than about 7. Also provided herein is a method of providing a food product, a food product obtainable from the method, and a method of providing a liquid concentrate composition.

Provided herein is a liquid concentrate composition comprising steviol glycosides, a stabiliser comprising xanthan and/or iota-carrageenan, and water. The steviol glycosides include rebaudioside M in an amount of about 800 ppm or more by total weight of the liquid concentrate composition. The pH of the liquid concentrate composition is less than about 7. Also provided herein is a method of providing a food product, a food product obtainable from the method, and a method of providing a liquid concentrate composition.

The invention relates to a method for producing a hydrocolloid with an improved water-binding ability in which the hydrocolloid is treated in a mixture with water in a high pressure homogenization process at at least 100 MPa.

The invention relates to a method for producing a hydrocolloid with an improved water-binding ability in which the hydrocolloid is treated in a mixture with water in a high pressure homogenization process at at least 100 MPa.

A composition containing a synergistic association of lactitol, lactulose and Rhamnus frangula extract for the treatment of constipation is described.

A composition containing a synergistic association of lactitol, lactulose and Rhamnus frangula extract for the treatment of constipation is described.

A viscoelastic composition includes a gel matrix comprising hydrated hydrocolloid gel and cross-linked protein, at least one gluten-free flour source, a starch, and a leavener. In some embodiments, the gel matrix imparts gluten-like properties to a gluten-free viscoelastic composition.

A viscoelastic composition includes a gel matrix comprising hydrated hydrocolloid gel and cross-linked protein, at least one gluten-free flour source, a starch, and a leavener. In some embodiments, the gel matrix imparts gluten-like properties to a gluten-free viscoelastic composition.

The invention includes a composition when used for the subsequent prprat ion of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is at least about 2.0% w/w in the composition and the composition has been heat treated at or above about 40° C. prior to preparing the egg white foam. The invention also encompasses method of use, novel food produds, cooked or uncooked, and methods of manufacture.

The invention includes a composition when used for the subsequent prprat ion of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is at least about 2.0% w/w in the composition and the composition has been heat treated at or above about 40° C. prior to preparing the egg white foam. The invention also encompasses method of use, novel food produds, cooked or uncooked, and methods of manufacture.