A method for reducing muscle atrophy in an individual undergoing orthopedic surgery, the method comprising administering to said individual a mixture of protein and non-protein nutrients for 4-7 days pre-surgery and for 10-21 days post-surgery. The protein dosage is 15-30 g, of which 17-25% is leucine, 23-35% is 1-glutamine, 10-15% is 1-arginine and 1-2% is cysteine. The protein nutrients are derived from a combination of commercially available proteins and the appropriate free amino acid. The non-protein nutrients are a mono or disaccharide in the amount of 15-30%, N-acetyl-cysteine in the amount of 1-15% and the antioxidant Vitamin C.

The invention relates to healthy food compositions with a gel or foam texture that have antioxidant properties, are rich in proteins, low-fat, lactose- and casein-free and easy-to-chew, comprising a neutral-flavored egg hydrolysate as a basic ingredient. These compositions are presented as an alternative to sweet and salty dishes using dairy products as a base because they have similar flavor, appearance and texture characteristics. These compositions are also presented as new foods that are particularly indicated for being consumed by people who are lactose intolerant or who have obesity issues.

The invention relates to healthy food compositions with a gel or foam texture that have antioxidant properties, are rich in proteins, low-fat, lactose- and casein-free and easy-to-chew, comprising a neutral-flavored egg hydrolysate as a basic ingredient. These compositions are presented as an alternative to sweet and salty dishes using dairy products as a base because they have similar flavor, appearance and texture characteristics. These compositions are also presented as new foods that are particularly indicated for being consumed by people who are lactose intolerant or who have obesity issues.

The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear conditions. The foam is viscous and shelf-stable, and can be combined with a viscous food product to lower its caloric density and improve its organoleptic properties.

The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear conditions. The foam is viscous and shelf-stable, and can be combined with a viscous food product to lower its caloric density and improve its organoleptic properties.

A frozen, microwaveable, coated food product that includes: a core of cooked edible material having a weight equal to 15-95 wt % of the food product; and a fried coating that envelops the core of edible material and having weight equal to 5-85 wt % of the food product, the coating being formed from at least four coating layers, including successively; a primary aqueous coating, a bonding crumb layer, a secondary aqueous coating and a coating crumb layer. The primary aqueous coating and the secondary aqueous coating contain less than 10 wt % flour, preferably 5 wt % flour, by weight of dry matter and at least 10% cellulose ether by weight of dry matter.

A frozen, microwaveable, coated food product that includes: a core of cooked edible material having a weight equal to 15-95 wt % of the food product; and a fried coating that envelops the core of edible material and having weight equal to 5-85 wt % of the food product, the coating being formed from at least four coating layers, including successively; a primary aqueous coating, a bonding crumb layer, a secondary aqueous coating and a coating crumb layer. The primary aqueous coating and the secondary aqueous coating contain less than 10 wt % flour, preferably 5 wt % flour, by weight of dry matter and at least 10% cellulose ether by weight of dry matter.

A method of preparing a frozen, microwaveable, coated food product comprising the successive steps of: providing a portion of a substrate; preparing a breaded portion; frying the breaded portion by contacting said breaded portion for at least 100 seconds with hot oil having a temperature of at least 150 C.; and freezing the fried coated portion; wherein a moisture controlling metal salt is present in at least one of the coating liquids and crumbs used in the preparation of the breaded portion, said microwave absorbing metal salt being selected from metal phosphates, metal carbonates, metal hydroxides, metal citrates, metal gluconates and combinations thereof; wherein the total amount of the metal salt provided in the crumb-based coating may be at least 0.5 wt %, preferably 1 wt % to 6 wt % by weight of the dry matter contained in said crumb-based coating.

A method of preparing a frozen, microwaveable, coated food product comprising the successive steps of: providing a portion of a substrate; preparing a breaded portion; frying the breaded portion by contacting said breaded portion for at least 100 seconds with hot oil having a temperature of at least 150 C.; and freezing the fried coated portion; wherein a moisture controlling metal salt is present in at least one of the coating liquids and crumbs used in the preparation of the breaded portion, said microwave absorbing metal salt being selected from metal phosphates, metal carbonates, metal hydroxides, metal citrates, metal gluconates and combinations thereof; wherein the total amount of the metal salt provided in the crumb-based coating may be at least 0.5 wt %, preferably 1 wt % to 6 wt % by weight of the dry matter contained in said crumb-based coating.

The present invention is in the field of protein compositions, in particular protein compositions for infant milk formula. The protein compositions according to the invention comprise whey protein, casein and high isoelectric point proteins, such as those having an isoelectric point of at least 6.0. The present invention further relates to the uses of the protein compositions.