The present invention relates to a complementary nutritional composition characterized by a low glycemic load and/or index and/or comprising an ingredient characterized by a low glycemic index for use in treatment, prevention and/or reducing the risk of a metabolic syndrome disorder appearing later in life.

It is an aspect to provide a novel composition for lowering blood uric acid levels and a novel composition for preventing or ameliorating hyperuricemia. A composition for lowering blood uric acid levels comprising Bifidobacterium breve as an active ingredient is provided. A composition for preventing or ameliorating hyperuricemia comprising Bifidobacterium breve as an active ingredient is provided. A composition for lowering blood uric acid levels and a composition for preventing or ameliorating hyperuricemia can be used in a pharmaceutical composition or a food or beverage composition.

It is an aspect to provide a novel composition for lowering blood uric acid levels and a novel composition for preventing or ameliorating hyperuricemia. A composition for lowering blood uric acid levels comprising Bifidobacterium breve as an active ingredient is provided. A composition for preventing or ameliorating hyperuricemia comprising Bifidobacterium breve as an active ingredient is provided. A composition for lowering blood uric acid levels and a composition for preventing or ameliorating hyperuricemia can be used in a pharmaceutical composition or a food or beverage composition.

The invention provides methods and compositions for regulating weight and size in animals.

The invention provides methods and compositions for regulating weight and size in animals.

Disclosed is a nutritional composition for use in modulating or reducing inflammation in an adult or elderly individual in need thereof. In some aspects, the nutritional composition comprises a neutral human milk oligosaccharide.

The presently disclosed subject matter is directed a system and method of creating personalized doses of active pharmaceutical ingredients (APIs) dispersed in a palatable oral formulation. The APIs are encapsulated into microparticles that are dispersed within a thixotropic suspension vehicle to create a customized oral formulation. The formulation can be customized for a particular subject based on medical condition, time release of the API, release profile of the API, and taste preference of the subject.

The presently disclosed subject matter is directed a system and method of creating personalized doses of active pharmaceutical ingredients (APIs) dispersed in a palatable oral formulation. The APIs are encapsulated into microparticles that are dispersed within a thixotropic suspension vehicle to create a customized oral formulation. The formulation can be customized for a particular subject based on medical condition, time release of the API, release profile of the API, and taste preference of the subject.

A method of making a water-dispersible composition comprises coprocessing a microcrystalline cellulose wetcake and at least one starch by co-attrition to form an admixture comprising colloidal microcrystalline cellulose and said at least one starch. The admixture is subsequently dried. Optionally, the admixture may be combined with an additional hydrocolloid, such as a galactomannan, before or after drying. A dried colloidal microcrystalline cellulose composition may then be dispersed in an aqueous media to form the food/beverage product. In particular, the composition may be dispersed in an aqueous media containing, for example, a protein to form a low pH beverage composition.

A method of making a water-dispersible composition comprises coprocessing a microcrystalline cellulose wetcake and at least one starch by co-attrition to form an admixture comprising colloidal microcrystalline cellulose and said at least one starch. The admixture is subsequently dried. Optionally, the admixture may be combined with an additional hydrocolloid, such as a galactomannan, before or after drying. A dried colloidal microcrystalline cellulose composition may then be dispersed in an aqueous media to form the food/beverage product. In particular, the composition may be dispersed in an aqueous media containing, for example, a protein to form a low pH beverage composition.