This invention relates to an alginate composition for coating food products, in particular cooked meat products such as sausages and a method for producing the alginate composition. Furthermore, the invention relates to a method for producing coated food products with the use of the alginate composition of the invention.

A nutritional composition including an oxidizable component and a water-soluble plant extract is provided. The water-soluble plant extract includes rosmarinic acid and has a total phenolic content, such that a ratio of the total phenolic content to the rosmarinic acid is between about 1.1:1 to about 3.5:1. A method of reducing off-flavors and aromas in a nutritional composition having an oxidizable component is also provided.

A nutritional composition including an oxidizable component and a water-soluble plant extract is provided. The water-soluble plant extract includes rosmarinic acid and has a total phenolic content, such that a ratio of the total phenolic content to the rosmarinic acid is between about 1.1:1 to about 3.5:1. A method of reducing off-flavors and aromas in a nutritional composition having an oxidizable component is also provided.

Disclosed is a process to extract peptides and maltodextrins from quinoa flour for the manufacturing of foodstuff corresponding to a gel for sportspeople consumption during and after physical activity.

Disclosed is a process to extract peptides and maltodextrins from quinoa flour for the manufacturing of foodstuff corresponding to a gel for sportspeople consumption during and after physical activity.

Provided herein is a method of reducing postprandial concentrations of glucose in a subject's blood comprising administering to the subject, prior to or during a meal, an effective amount of a combination of a marine peptide and a fish nucleotide, sufficient to reduce the glucose concentration in the subject's blood. Further provided herein is a method of reducing postprandial concentration of ghrelin in a subject's blood, comprising administering to the subject, prior to or during a meal, an effective amount of a combination of a marine peptide and a fish nucleotide sufficient to increase the blood component wherein the combination is administered to the subject.

Provided herein is a method of reducing postprandial concentrations of glucose in a subject's blood comprising administering to the subject, prior to or during a meal, an effective amount of a combination of a marine peptide and a fish nucleotide, sufficient to reduce the glucose concentration in the subject's blood. Further provided herein is a method of reducing postprandial concentration of ghrelin in a subject's blood, comprising administering to the subject, prior to or during a meal, an effective amount of a combination of a marine peptide and a fish nucleotide sufficient to increase the blood component wherein the combination is administered to the subject.

A stabilized composition of fat soluble nutrient(s) includes a water soluble polymer and at least one nutraceutically acceptable excipient. The composition can be in the form of significantly amorphous aqueous microparticulate mixtures or as a solid beadlet product. A process for preparation of a stabilized composition includes a fat soluble nutrient solubilized in an organic solvent embedded in an aqueous polymer phase by evaporation, so as to obtain an aqueous microparticulate mixture. This mixture is stable, soluble and can be formulated for end use or can be layered on inert core for example to obtain stable beadlet(s) for use in solid dosage forms. Such stabilized aqueous microparticulate and solid beadlet compositions exhibit good solubility and dispersibility. Stabilized compositions of fat soluble nutrients can be prepared using industrially convenient equipment and can be formulated as per requirement for use in health applications.

A stabilized composition of fat soluble nutrient(s) includes a water soluble polymer and at least one nutraceutically acceptable excipient. The composition can be in the form of significantly amorphous aqueous microparticulate mixtures or as a solid beadlet product. A process for preparation of a stabilized composition includes a fat soluble nutrient solubilized in an organic solvent embedded in an aqueous polymer phase by evaporation, so as to obtain an aqueous microparticulate mixture. This mixture is stable, soluble and can be formulated for end use or can be layered on inert core for example to obtain stable beadlet(s) for use in solid dosage forms. Such stabilized aqueous microparticulate and solid beadlet compositions exhibit good solubility and dispersibility. Stabilized compositions of fat soluble nutrients can be prepared using industrially convenient equipment and can be formulated as per requirement for use in health applications.

The present invention pertains to a method of preparation of chewy candies includes branched maltodextrins and crystalline allulose particles in such a way to maintain chewiness, to bring the “body” of the chew, to limit sandiness, to avoid hardening with time and to lower stickiness textures, and even in such a way to avoid cold flow.