Carbohydrate compositions having lower digestibility and lower sugar compared to traditional nutritive sweeteners, methods of making the carbohydrate compositions, and food products comprising the carbohydrate compositions are disclosed.

Carbohydrate compositions having lower digestibility and lower sugar compared to traditional nutritive sweeteners, methods of making the carbohydrate compositions, and food products comprising the carbohydrate compositions are disclosed.

[Problem to be Solved]

The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride.

[Solution]

The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

[Problem to be Solved]

The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride.

[Solution]

The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

This invention relates to the use of a bacterium of the genus Bifidobacterium, particularly, but not exclusively, a bacterium of the Bifidobacterium animalis ssp. lactis strain 420 (B420) for use in reducing food, energy and/or fat intake.

This invention relates to the use of a bacterium of the genus Bifidobacterium, particularly, but not exclusively, a bacterium of the Bifidobacterium animalis ssp. lactis strain 420 (B420) for use in reducing food, energy and/or fat intake.

The present disclosure generally provides nutritional compositions that are useful for promoting beneficial bacteria in the gastrointestinal tract of a Cesarean-section (C-section)-delivered infant. The nutritional composition can include a prebiotic composition comprising human milk oligosaccharides (HMO), milk fat globule membrane (MFGM), and galacto-oligosaccharides (GOS) and/or polydextrose (PDX). The present disclosure also provides methods for promoting the growth of beneficial microbiota in the gastrointestinal tract of C-section-delivered infants comprising administering to a C-section-delivered infant the disclosed nutritional composition.

An aerated food product includes a base ingredient, a protein and a liquid and, in some instances, a carbohydrate source. The base ingredient may include a whole grain source, a fiber source, a fruit source, a vegetable source, or a combination thereof. In some aspects, the product has a moisture content in the range of about 1% to about 5%. In one embodiment, the product has a density in the range of about 0.02 g/cc to about 0.50 g/cc. In some embodiments the product has a porosity in the range of about 15% to about 65%. In some embodiments, the product has a texture hardness in the range of about 1 kg to about 7 kg.

The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.

The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.