A whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

A whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch.

Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch.

A preparation in the form of a powder containing: (a) at least one carotenoid, (b) at least one modified starch, and (c) sucrose; wherein the at least one carotenoid is present in the powder in an amount of 1 to 25% by weight, based on the weight of the powder; and wherein the at least one carotenoid and the sucrose are present in the powder in a ratio by weight of 1:2 to 1:80.

A preparation in the form of a powder containing: (a) at least one carotenoid, (b) at least one modified starch, and (c) sucrose; wherein the at least one carotenoid is present in the powder in an amount of 1 to 25% by weight, based on the weight of the powder; and wherein the at least one carotenoid and the sucrose are present in the powder in a ratio by weight of 1:2 to 1:80.

The present invention discloses a glucan-based shell-core structure carrier material and preparation and application thereof, and belongs to the technical field of modern food processing. Spherical hyperbranched water-soluble amylum grains are used as the raw material, and an enzymatic grafting and chain extending process is adopted for treatment to modify the surfaces of water-soluble glucan molecules into a firm shell structure with densely cumulated crystal structures, and form the glucan-based carrying material with the shell-core structure of which an inner core cavity has an amorphous state and an outer shell layer has a crystalline state. The adopted spherical hyperbranched water-soluble amylum grains have wide sources of raw materials and are not limited by producing areas and seasons; the preparation has simple and convenient steps, easy operation, controllable reaction conditions, relatively low cost and basically no pollution to the environment; and the prepared product can effectively protect, deliver and release functional nutritional components, can be applied to multiple fields of food, medicine, chemicals for daily use and the like, and has great market prospects and broad economic benefits.

Provided is a low-carbohydrate wheat flour mix containing 25 mass % or greater of a dietary fiber material, 3 to 30 mass % of gluten, 1 to 20 mass % of starch derived from an underground plant part, and 60 mass % or less of wheat flour, all with respect to the total mass of the mix. Preferably, the low-carbohydrate wheat flour mix further contains 0.1 to 1 mass % of an emulsifier. The low-carbohydrate wheat flour mix contains dietary fiber, which leads low-carbohydrate and low-calorie, and can be used in the production of bakery food products, deep-fried food products, and sauces in the same manner as for ordinary wheat flour.

Provided is a low-carbohydrate wheat flour mix containing 25 mass % or greater of a dietary fiber material, 3 to 30 mass % of gluten, 1 to 20 mass % of starch derived from an underground plant part, and 60 mass % or less of wheat flour, all with respect to the total mass of the mix. Preferably, the low-carbohydrate wheat flour mix further contains 0.1 to 1 mass % of an emulsifier. The low-carbohydrate wheat flour mix contains dietary fiber, which leads low-carbohydrate and low-calorie, and can be used in the production of bakery food products, deep-fried food products, and sauces in the same manner as for ordinary wheat flour.

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.