The present disclosure generally relates to methods of preparing protein hydrolysates for use in pediatric nutritional compositions. Specifically, alpha-, beta- and/or kappa casein enriched casein, acid casein or caseinates can be hydrolyzed with proteases such as trypsin (trypsin-like), chymotrypsin (chymotrypsin-like), pepsin and/or plasmin to produce a hydrolysate that is close to the peptide composition of human breast milk.

Nutritional formulation suitable to manage the diet for phenylketonuria, which comprises glycomacropeptide (GMP) as the primary source of proteins and additional complementary essential amino acids, to complete the required protein profile, supplied in a mixture comprising arginine, cystine, histidine, tryptophan, tyrosine and leucine.

Nutritional formulation suitable to manage the diet for phenylketonuria, which comprises glycomacropeptide (GMP) as the primary source of proteins and additional complementary essential amino acids, to complete the required protein profile, supplied in a mixture comprising arginine, cystine, histidine, tryptophan, tyrosine and leucine.

A composition effective for treating or preventing a condition for which extended exposure to ketones is beneficial contains medium chain triglycerides (MCTs) and also contains proteins in a weight ratio of at least 0.1 g protein/1.0 g of the compound. Other aspects are directed to a method of extending blood exposure to ketones derived from oral absorption of a food product by an individual; a method of improving or maintaining at least one of neurologic health, cognitive function, or exercise performance; and a method of making the composition.

A composition effective for treating or preventing a condition for which extended exposure to ketones is beneficial contains medium chain triglycerides (MCTs) and also contains proteins in a weight ratio of at least 0.1 g protein/1.0 g of the compound. Other aspects are directed to a method of extending blood exposure to ketones derived from oral absorption of a food product by an individual; a method of improving or maintaining at least one of neurologic health, cognitive function, or exercise performance; and a method of making the composition.

An array of nutritional compositions for infants and/or young children is proposed. Each composition of such array is targeted at a specific age of the infant/young child and it formulated such as to prevent sub-optimal body composition of the subject (especially in terms of fat mass and/or fat-free mass). By preventing sub-optimal body composition the array of the invention help preventing later in life undesired health conditions such as obesity, overweight, diabetes and diabetes related conditions, and/or cardiovascular diseases.

Aspects of the invention relate to compositions comprising two or more live bacterial strains for topical administration to the skin, wherein the two or more live bacterial strains are Propionibacterium acnes (P. acnes) bacterial strains, and methods for use.

Aspects of the invention relate to compositions comprising two or more live bacterial strains for topical administration to the skin, wherein the two or more live bacterial strains are Propionibacterium acnes (P. acnes) bacterial strains, and methods for use.

Provided herein are microencapsulated compositions, optionally oil-in-water emulsions, comprising one or more long chain polyunsaturated fatty acids (LCPUFAs), optionally in triglyceride form, wherein the encapsulant comprises one or more low molecular weight proteins. In particular embodiments the composition has a surface free fat content of about 1%. Also provided are methods for protecting one or more LCPUFAs, or one or more oils comprising the one or more LCPUFAs, from oxidative degradation, comprising encapsulating the LCPUFAs or oil with an encapsulant comprising one or more low molecular weight proteins.

The present invention relates to a method of preparing a protein composition, comprising enzymatic modification of milk lecithin using phospholipase. This protein composition is then included in nutritional products to increase emulsion quality and heat stability of the final nutritional products.