The invention provides compositions for producing hydrogen rich water, nutraceuticals, cosmetics, pharmaceuticals, and other products. In one embodiment, the invention provides a composition, e.g., a tablet, including magnesium metal, at least one water-soluble acid, and a binding agent. The magnesium metal and at least one water-soluble acid may be present in amounts sufficient to maintain a pH of less than 7, e.g., at a specific time period after reaction, and a concentration of at least 0.5 mM H.sub.2 after reaction in 50 mL water in a container e.g., a sealed or an open container, e.g., at least 0.5 mM H.sub.2 after reaction in 100 mL water or at least 0.5 mM H.sub.2 after reaction in 500 mL water. The composition may also include a lubricant.

The invention provides compositions for producing hydrogen rich water, nutraceuticals, cosmetics, pharmaceuticals, and other products. In one embodiment, the invention provides a composition, e.g., a tablet, including magnesium metal, at least one water-soluble acid, and a binding agent. The magnesium metal and at least one water-soluble acid may be present in amounts sufficient to maintain a pH of less than 7, e.g., at a specific time period after reaction, and a concentration of at least 0.5 mM H.sub.2 after reaction in 50 mL water in a container e.g., a sealed or an open container, e.g., at least 0.5 mM H.sub.2 after reaction in 100 mL water or at least 0.5 mM H.sub.2 after reaction in 500 mL water. The composition may also include a lubricant.

Disclosed herein is a method for producing a microencapsulated non-starch polysaccharide substitute for flour. The method comprises: (i) dispersing a food-grade starch into a medium at a concentration from the range of about 2% to about 50% by weight to form a food-grade starch dispersion; (ii) mixing the food-grade starch dispersion with non-starch polysaccharide particles such that the food-grade starch microencapsulates the non-starch polysaccharide particles to form microencapsulated non-starch polysaccharide particles; and (iii) drying the microencapsulated non-starch polysaccharide particles. The microencapsulated non-starch polysaccharide particles may be used as a replacement (or a partial replacement) for flour to increase the fiber content while reducing the caloric availability of baked foodstuffs, pastas, and the like.

Disclosed herein is a method for producing a microencapsulated non-starch polysaccharide substitute for flour. The method comprises: (i) dispersing a food-grade starch into a medium at a concentration from the range of about 2% to about 50% by weight to form a food-grade starch dispersion; (ii) mixing the food-grade starch dispersion with non-starch polysaccharide particles such that the food-grade starch microencapsulates the non-starch polysaccharide particles to form microencapsulated non-starch polysaccharide particles; and (iii) drying the microencapsulated non-starch polysaccharide particles. The microencapsulated non-starch polysaccharide particles may be used as a replacement (or a partial replacement) for flour to increase the fiber content while reducing the caloric availability of baked foodstuffs, pastas, and the like.

A food product comprising a substrate of pieces of meat, poultry, fish, vegetable, fruit or dairy food and an aqueous composition coating the substrate provides improved performance, particularly for microwave cooking of reheating of the food product. The aqueous coating composition includes a mixture consisting of by dry weight: TABLE-US-00001 cellulose gum 15-35% modified starch 15-50% hydrocolloid 20-30%, wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan gum, guar gum and mixtures thereof, and TABLE-US-00002 proteinaceous component 10-20%; wherein the percentages of the ingredients are selected from the ranges quoted to total 100%; and wherein the aqueous coating composition does not contain any substantial amount of polydextrose.

A food product comprising a substrate of pieces of meat, poultry, fish, vegetable, fruit or dairy food and an aqueous composition coating the substrate provides improved performance, particularly for microwave cooking of reheating of the food product. The aqueous coating composition includes a mixture consisting of by dry weight: TABLE-US-00001 cellulose gum 15-35% modified starch 15-50% hydrocolloid 20-30%, wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan gum, guar gum and mixtures thereof, and TABLE-US-00002 proteinaceous component 10-20%; wherein the percentages of the ingredients are selected from the ranges quoted to total 100%; and wherein the aqueous coating composition does not contain any substantial amount of polydextrose.

The invention provides compositions for producing hydrogen rich water, nutraceuticals, cosmetics, pharmaceuticals, and other products. In one embodiment, the invention provides a composition, e.g., a tablet, including magnesium metal, at least one water-soluble acid, and a binding agent. The magnesium metal and at least one water-soluble acid may be present in amounts sufficient to maintain a pH of less than 7, e.g., at a specific time period after reaction, and a concentration of at least 0.5 mM H.sub.2 after reaction in 50 mL water in a container e.g., a sealed or an open container, e.g., at least 0.5 mM H.sub.2 after reaction in 100 mL water or at least 0.5 mM H.sub.2 after reaction in 500 mL water. The composition may also include a lubricant.

The invention provides compositions for producing hydrogen rich water, nutraceuticals, cosmetics, pharmaceuticals, and other products. In one embodiment, the invention provides a composition, e.g., a tablet, including magnesium metal, at least one water-soluble acid, and a binding agent. The magnesium metal and at least one water-soluble acid may be present in amounts sufficient to maintain a pH of less than 7, e.g., at a specific time period after reaction, and a concentration of at least 0.5 mM H.sub.2 after reaction in 50 mL water in a container e.g., a sealed or an open container, e.g., at least 0.5 mM H.sub.2 after reaction in 100 mL water or at least 0.5 mM H.sub.2 after reaction in 500 mL water. The composition may also include a lubricant.

The present invention relates to methods for treating or preventing or delaying the progression or onset of autoimmune disease, providing dietary metabolites comprising a combination of two or more short chain fatty acids, esters or salts thereof. The present invention also provides compositions for treating, preventing or delaying the progression of, or onset of autoimmune disease.

The present invention relates to methods for treating or preventing or delaying the progression or onset of autoimmune disease, providing dietary metabolites comprising a combination of two or more short chain fatty acids, esters or salts thereof. The present invention also provides compositions for treating, preventing or delaying the progression of, or onset of autoimmune disease.