An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range. The present invention provides an anthocyanin pigment preparation, comprising: an anthocyanin pigment; and an emulsifier, wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.

Amorphous dispersions of epigallocatechin gallate are herein described. In addition, pharmaceutical compositions comprising such dispersions and methods of treating diseases with such dispersions and pharmaceutical compositions are also described.

Amorphous dispersions of epigallocatechin gallate are herein described. In addition, pharmaceutical compositions comprising such dispersions and methods of treating diseases with such dispersions and pharmaceutical compositions are also described.

Co-precipitates of a water insoluble food ingredient material and a hydrophilic polymer, and edible aqueous microdispersions of such co-precipitates are provided. The water insoluble food ingredient material may include rebaudioside D and the hydrophilic polymer may include carboxymethyl cellulose. Methods of making co-precipitates of a water insoluble food ingredient material and a hydrophilic polymer are provided.

Co-precipitates of a water insoluble food ingredient material and a hydrophilic polymer, and edible aqueous microdispersions of such co-precipitates are provided. The water insoluble food ingredient material may include rebaudioside D and the hydrophilic polymer may include carboxymethyl cellulose. Methods of making co-precipitates of a water insoluble food ingredient material and a hydrophilic polymer are provided.

Provided is a co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps that is useful for stabilizing plant protein based drinks. Also provided are plant protein drink compositions stabilized using the co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps. Also provided are methods of stabilizing plant protein drink compositions using the co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps.

Provided is a co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps that is useful for stabilizing plant protein based drinks. Also provided are plant protein drink compositions stabilized using the co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps. Also provided are methods of stabilizing plant protein drink compositions using the co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps.

An oral controlled-release multiparticulate dosage form comprises a plurality of individually enteric coated particulates containing an L-carnitine that independently disperse in a patient's stomach after oral ingestion and travel through the stomach and past the pyloric sphincter without substantially releasing the L-carnitine in the stomach. The individual particulates contain a solid core containing the L-carnitine, and an enteric coating. The dosage form may be used to treat conditions associated with a reduction of the amount of L-carnitine in the body.

An oral controlled-release multiparticulate dosage form comprises a plurality of individually enteric coated particulates containing an L-carnitine that independently disperse in a patient's stomach after oral ingestion and travel through the stomach and past the pyloric sphincter without substantially releasing the L-carnitine in the stomach. The individual particulates contain a solid core containing the L-carnitine, and an enteric coating. The dosage form may be used to treat conditions associated with a reduction of the amount of L-carnitine in the body.

A method includes making a food by combining a dry food mix with a liquid and stirring by hand for less than 5 minutes to achieve a food. A dry food mix described includes a pregelatinized starch and a whipping base that includes an emulsifier, an emulsion stabilizer, and a whipping aid.