A nutritional composition including an oxidizable component and a water-soluble plant extract is provided. The water-soluble plant extract includes rosmarinic acid and has a total phenolic content, such that a ratio of the total phenolic content to the rosmarinic acid is between about 1.1:1 to about 3.5:1. A method of reducing off-flavors and aromas in a nutritional composition having an oxidizable component is also provided.

A nutritional composition including an oxidizable component and a water-soluble plant extract is provided. The water-soluble plant extract includes rosmarinic acid and has a total phenolic content, such that a ratio of the total phenolic content to the rosmarinic acid is between about 1.1:1 to about 3.5:1. A method of reducing off-flavors and aromas in a nutritional composition having an oxidizable component is also provided.

Flavorants are emulsified in tobacco-derived lipids and encapsulated with biopolymers and polysaccharides. The emulsions include oil-in-water emulsions, oil-in-water-in-oil emulsions, water-in oil emulsions, or water-in-oil-in-water emulsions, and optionally include ethanol and/or propylene glycol in an oil phase.

Flavorants are emulsified in tobacco-derived lipids and encapsulated with biopolymers and polysaccharides. The emulsions include oil-in-water emulsions, oil-in-water-in-oil emulsions, water-in oil emulsions, or water-in-oil-in-water emulsions, and optionally include ethanol and/or propylene glycol in an oil phase.

Nutritional compositions with fucosyllactose and betagalactooligosaccharides for use in stimulation of the immune system. The composition is suitable for infants.

Nutritional compositions with fucosyllactose and betagalactooligosaccharides for use in stimulation of the immune system. The composition is suitable for infants.

Casein compositions for increasing the rate of gastric emptying following ingestion of the composition, increasing the digestibility of a protein composition, or increasing the rate of delivery of amino acids to the blood, or for increasing the blood serum concentration of free leucine in a subject, preferably to substantially the same level as whey protein, the casein being about 10 to about 100% calcium depleted, having a degree of hydrolysis less than about 1% and having an unmodified phosphorylation pattern.

Casein compositions for increasing the rate of gastric emptying following ingestion of the composition, increasing the digestibility of a protein composition, or increasing the rate of delivery of amino acids to the blood, or for increasing the blood serum concentration of free leucine in a subject, preferably to substantially the same level as whey protein, the casein being about 10 to about 100% calcium depleted, having a degree of hydrolysis less than about 1% and having an unmodified phosphorylation pattern.

The present disclosure provides products and methods that provide for the stability of functional amino acids in food matrices. In a general embodiment, the products include either a source of beta-glucans or a source of protein low in reducing sugars, in combination with a functional amino acid in a binder having low amounts of, or being substantially free of, reducing sugars. Methods for improving the stability of functional amino acids in food matrices are also provided. The products and methods of the present disclosure provide several advantages including, for example, the reduction or avoidance of degradation and browning of the products during processing and storage.

The present disclosure provides products and methods that provide for the stability of functional amino acids in food matrices. In a general embodiment, the products include either a source of beta-glucans or a source of protein low in reducing sugars, in combination with a functional amino acid in a binder having low amounts of, or being substantially free of, reducing sugars. Methods for improving the stability of functional amino acids in food matrices are also provided. The products and methods of the present disclosure provide several advantages including, for example, the reduction or avoidance of degradation and browning of the products during processing and storage.