The present application relates to probiotic confection-based compositions comprising lactic acid-producing bacteria and oil-based compositions comprising the same.

Edible chocolate products are provided. They comprise chocolate and a dry powdered fermented plant product. The dry powdered fermented plant product may be a sourdough. The edible chocolate product may be either liquid or solid. Preferably, it is solid. It may be used as food, or as an ingredient in foods.

The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a chocolate product.

The present invention provides the use of a composition obtainable from the pulp of a plant in the Theobroma genus or an extract of said pulp, as an ingredient in a chocolate product.

An acetic acid bacteria-containing composition comprising nonanal and methylheptenone, and having a peak area ratio of nonanal to methylheptenone (nonanal:methylheptenone), as determined by stir bar sorptive extraction thermal desorption gas chromatography-mass spectrometry (SBSE-GC/MS), of 1:10 to 100:1.

A process of forming a confectionery product includes heating a confectionery mixture comprising a sweetened milk product and fat while stirring until the confectionery mixture reaches a predetermined consistency. The process also includes forming the confectionery product upon cooling of the confectionery mixture. The confectionery product has a water activity of about 0.59 or greater, has a sugar content of about 87 degrees Brix or less, and has a shelf life of about three months or greater. A confectionery product includes a confectionery mixture. The confectionery product includes a sweetened milk product, butter, cocoa powder, a sweetener, and a preservative. The sweetener is corn syrup, inulin, tapioca syrup, maltodextrin, pear puree, and/or a combination thereof. The confectionery mixture has a water activity of about 0.59 or greater, has a sugar content of about 87 degrees Brix or less, and has a shelf life of about three months or greater.

The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.

Provided herein are methods for reducing fructose uptake in a subject; as well as associated compositions. The compositions are useful in therapeutic and non-therapeutic uses such as appetite suppression and treating or preventing metabolic syndrome, obesity, non-alcoholic fatty liver disease, and constipation.

The present invention relates to a human food comprising a basic food product and an ingredient, wherein the ingredient comprising one or more health-enhancing microorganism and a combination of at least one fermented seaweed material and at least one fermented plant material.

At least one isolated lactic acid bacteria strains selected from the following: TSP05 (Lactobacillus plantarum), TSF331 (Lactobacillus fermentum) and TSR332 (Lactobacillus reuteri) is provided. The above-mentioned active or inactive lactic acid bacteria strains have a function of hepatoprotection and is used in a form of a food composition or a pharmaceutical composition.