An object of the present invention is to provide a technique for preventing infection of pathogenic viruses, which cause infectious diseases in animals or humans. A nutritional composition containing lactoferrin and/or lactoferrin hydrolysate, and human milk oligosaccharide is provided. One or more human milk oligosaccharides are preferably 2′-fucosyllactose, 3-fucosyllactose, 3′-sialyllactose, and 6′-sialyllactose. The nutritional compositions of the present invention can be used for preventing infection, especially for preventing viral infection.

PROBLEM TO BE SOLVED: There is provided an enteric composition that is suitable for addition to food or beverage products, such as yogurt, and has a disintegration time that is controllable to enable disintegration and content release in the small intestine or the large intestine, especially in the large intestine.

SOLUTION: An enteric composition includes a content and an enteric coating agent, the content being a mixture of probiotics and an edible hydrogenated oil emulsion, the content being coated with the enteric coating agent.

The present disclosure relates to a non-soy, legume, protein material that is at least 50% dry weight non-soy, legume, protein; has a pH of about 4-8; and has a Nitrogen Solubility Index of greater than 40%. Preferably, the non-soy, legume, protein material of this disclosure additionally has a Protein Dispersability Index of greater than about 70%. Preferably, the non-soy, legume, protein material comprises at least 20% dry weight pea protein, meets USDA Organic Certification requirements, and is not genetically modified.

A low-bacteria milk powder with a WPNI of at least 2 is suggested, obtainable by (a) providing a milk component; (b) optionally, separating the cream from the milk component; (c) subjecting the milk component from which the cream had been optionally separated to microfiltration, obtaining a low-bacteria permeate P1 and a bacteria-contaminated retentate R1; (d) mixing the permeate with a liquid lipid phase and a solid active agent phase; (e) optionally, subjecting the mixture obtained in step (d) to a temperature treatment; and (f) processing the mixture of step (d) or (e) that had optionally been temperature-treated, obtaining a dry powder.

A low-bacteria milk powder with a WPNI of at least 2 is suggested, obtainable by (a) providing a milk component; (b) optionally, separating the cream from the milk component; (c) subjecting the milk component from which the cream had been optionally separated to microfiltration, obtaining a low-bacteria permeate P1 and a bacteria-contaminated retentate R1; (d) mixing the permeate with a liquid lipid phase and a solid active agent phase; (e) optionally, subjecting the mixture obtained in step (d) to a temperature treatment; and (f) processing the mixture of step (d) or (e) that had optionally been temperature-treated, obtaining a dry powder.

A method for producing an ingredient comprising a combination of at least three milk proteins, the method comprising: mixing at least a primary liquid composition, comprising micellar caseins A1, milk serum proteins B1 and denatured milk serum proteins C1, milk serum proteins B1 being different from denatured milk serum proteins C1, said micellar caseins A1, milk serum proteins B1 and denatured milk serum proteins C1 being mixed in liquid form to obtain a mixture; applying at least 50 bars to the mixture; and obtaining the ingredient, wherein: a ratio of the dry mass of micellar caseins A1 to the mass of the total nitrogenous matter (TNM) of the ingredient is greater than or equal to 50%; a ratio of the dry mass of milk serum protein B1 relative to the mass of the solids of the mixture is greater than or equal to 5% and less than or equal to 35%; a ratio of the dry mass of denatured milk serum protein C1 to the mass of the solids of the mixture is greater than or equal to 5% and less than or equal to 45%; a ratio of the dry fat mass to the total dry mass in the ingredient is comprised between 0.2% and 6%. The ingredient. A method of production of a dairy product. The dairy product.

A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

The present invention describes a syrup of tagatose and galactose as main components together with other secondary products such as glycerol, oligosaccharides and other sugars in a minority amount.

Food compositions comprising a milk ingredient and oats are described. Food compositions described provide a convenient alternative to overnight oats. Food products containing food compositions that include a milk ingredient and oats, as well as methods of making and using such food compositions and food products are also described.

Glucosyl steviol glycosides (GSG) compositions are prepared from steviol glycosides of Stevia rebaudiana. The GSG compositions can be used as sweeteners in various consumables including foods, beverages, cosmetics and pharmaceuticals.