The present invention provides nutritional supplements comprising alginate, preferably in combination with pectin, which will form hydrogels in the stomach when exposed to the low pH of the gastric juice. The formation of a hydrogel will lead to delayed release of sugars and other active ingredients in the stomach. The nutritional supplements can comprise high concentrations of sugars and complex carbohydrates without causing unwanted gastrointestinal symptoms.

The present invention relates to food compositions that are suitable dairy-free substitutes for sweetened condensed milk, processes for making such food compositions, and uses thereof.

The present invention relates to food compositions that are suitable dairy-free substitutes for sweetened condensed milk, processes for making such food compositions, and uses thereof.

Low cariogenic and low-laxation chewy confections comprising a non-cariogenic sweetener comprising erythritol and a doctoring agent comprising at least one of sucromalt, linear inulin, branched inulin, brown rice syrup, indigestible dextrin, polydextrose, isomaltooligosaccharide, and soluble corn fiber are provided. Methods for preparing low cariogenic and low-laxation chewy confections are also provided.

Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food compositions.

Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food compositions.

Starch propionate for humans is provided for weight loss and prevention of overweight and obesity. Starch propionate functions as a platform for delivery of propionic acid in the colon. It passes un-degraded to the colon, where propionic acid is released. Propionic acid in the colon stimulates the intestinal membrane to release appetite suppressing hormones GLP-1,(GLP-2) and PPY that reduces calorie intake and inhibits the production of fat in the liver and fat-tissue. Increased propionic acid in the blood inhibits fat production in the liver and fat-tissue. It also promotes the development of the gastrointestinal tract. Starch propionate can be used to reduce the appetite and calorie intake in humans.

Starch propionate for humans is provided for weight loss and prevention of overweight and obesity. Starch propionate functions as a platform for delivery of propionic acid in the colon. It passes un-degraded to the colon, where propionic acid is released. Propionic acid in the colon stimulates the intestinal membrane to release appetite suppressing hormones GLP-1,(GLP-2) and PPY that reduces calorie intake and inhibits the production of fat in the liver and fat-tissue. Increased propionic acid in the blood inhibits fat production in the liver and fat-tissue. It also promotes the development of the gastrointestinal tract. Starch propionate can be used to reduce the appetite and calorie intake in humans.

The present invention relates to a method of making a cold cut meat analogue, said method comprising: mixing a combination of two or more plant protein isolates, wheat gluten and optionally other ingredients, wherein the % (w/w) dry weight ratio of the combination of two or more plant protein isolates to wheat gluten ranges from 65:35 to 85:15, and wherein at least one plant protein isolate is derived from pea and/or at least one plant protein isolate is derived from soy; adding water and mixing to form a dough; extruding the dough by wet extrusion; cooling; and optionally cutting. A cold cut meat analogue made by the method of the invention is also provided.

The present invention relates to a method of making a cold cut meat analogue, said method comprising: mixing a combination of two or more plant protein isolates, wheat gluten and optionally other ingredients, wherein the % (w/w) dry weight ratio of the combination of two or more plant protein isolates to wheat gluten ranges from 65:35 to 85:15, and wherein at least one plant protein isolate is derived from pea and/or at least one plant protein isolate is derived from soy; adding water and mixing to form a dough; extruding the dough by wet extrusion; cooling; and optionally cutting. A cold cut meat analogue made by the method of the invention is also provided.