A system and method for applying a reduced sugar coating to a food product is provided. The system uses separate applications (simultaneous or sequential) of a non-sucrose carbohydrate syrup from a first applicator and a sucrose syrup from a second applicator. The dual applications of the syrups are applied without an active drying step between applications. The process results in a coated food product with reduced clumping and a desired crystallized appearance even with the reduced levels of sugar.

The invention relates to a isotonic nutritional composition in gel form comprising at least 40 wt % of one or more partially hydrolyzed starch having a dextrose equivalent (DE) of from 0.5 to 4 and an amylose content below 5 wt % of the partially hydrolyzed starch. The partially hydrolyzed starch is preferably derived from a waxy starch, more preferably from a waxy corn starch, a waxy wheat starch, a waxy potato starch or the like.

The invention relates to a isotonic nutritional composition in gel form comprising at least 40 wt % of one or more partially hydrolyzed starch having a dextrose equivalent (DE) of from 0.5 to 4 and an amylose content below 5 wt % of the partially hydrolyzed starch. The partially hydrolyzed starch is preferably derived from a waxy starch, more preferably from a waxy corn starch, a waxy wheat starch, a waxy potato starch or the like.

Disclosed embodiments provide nutritional compositions and methods of enhancing maturation of an infant's brain. The methods include the step of administering to the infant a nutritional composition comprising a protein with a degree of hydrolysis of 10% to 75% in combination with at least one of a monoglyceride, a free fatty acid, a salt of a free fatty acid, a phospholipid, and cholesterol.

Disclosed embodiments provide nutritional compositions and methods of enhancing maturation of an infant's brain. The methods include the step of administering to the infant a nutritional composition comprising a protein with a degree of hydrolysis of 10% to 75% in combination with at least one of a monoglyceride, a free fatty acid, a salt of a free fatty acid, a phospholipid, and cholesterol.

Powderous formulations are disclosed containing vitamin E which can be produced easily and which can be used in many fields of application, but mainly in beverages.

Powderous formulations are disclosed containing vitamin E which can be produced easily and which can be used in many fields of application, but mainly in beverages.

An instant or prepared sauce or dry mix seasoning comprising a soluble flour and at least one additional ingredient, wherein the soluble flour has a dextrose equivalent value ranging from 5 to 18, a solubility greater than 50% at 5% solids, and a viscosity between 0.001 and 1.0 Pa*s at temperatures ranging from 20-50 C at 10% solids.

An instant or prepared sauce or dry mix seasoning comprising a soluble flour and at least one additional ingredient, wherein the soluble flour has a dextrose equivalent value ranging from 5 to 18, a solubility greater than 50% at 5% solids, and a viscosity between 0.001 and 1.0 Pa*s at temperatures ranging from 20-50 C at 10% solids.

Heat-treated, shelf-stable liquid nutritional compositions comprising whey protein and non-whey protein, and methods of producing and using these compositions. The compositions have a pH of from about 6.0 to about 8.0, a total protein content of at least about 6 g per 100 mL of the composition. The whey protein comprises or is provided by an ingredient that comprises heat-denaturable protein of which at least about 55% is present in a denatured state, and the non-whey protein comprises or consists of casein, or one or more non-dairy proteins, or casein and one or more non-dairy proteins.