Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

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 camel-milk products with plant-based protein additives include camel milk in the form of plant-based milk, plant-based milk powder and/or derivatives thereof and have enhanced gel strength. The plant-based protein additives may be derived from soybeans; oats; almonds; lupin chickpeas or navy beans. The camel-milk products include fermented and non-fermented camel-milk products, such as: set and stir yogurt; all cheese varieties; cultured camel milks; and custard-based products. The camel-milk products are prepared by mixing camel milk with plant-based protein additives to form a mixture and coagulating the mixture by acid or enzyme treatment.

The present invention relates to a multiple emulsion comprising or consisting of P1/O/W2, wherein P1 is an aqueous phase forming droplets or a gas phase forming bubbles, said droplets or bubbles being dispersed in O thereby forming P1/O, wherein O is an oily phase comprising crystals, wherein W2 is an aqueous phase comprising at least one hydrophilic surfactant, wherein P1/O globules are formed in W2, wherein said oily phase O comprises at least 90%, preferably at least 92%, and even preferably at least 95%, by mass of triglycerides with respect to the mass of the O phase. The present invention relates to a process for preparing such multiple emulsion and applications thereof. Food, cosmetic and pharmaceutical compositions as well as a packaging containing a composition are claimed.

The disclosure relates generally to dairy compositions comprising lactose hydrolysis products such as preferably glucose and galactose optionally further in combination with unhydrolysed lactose, and glucosylated natural steviol glycosides. Furthermore, the disclosure relates to the used of glucosylated natural steviol glycosides to enhance the sweetness of a dairy product composition, wherein the dairy composition comprises lactose hydrolysis products. Also disclosed is a method of modifying the flavor of a dairy composition treated with lactase by introducing a glucosylated natural steviol glycoside.

An agent of the present invention comprising poultry feet or a processed product thereof, preferably a hydrolysate of an extract of poultry feet, promotes hyaluronic acid production, thereby exhibiting excellent effects of preventing or treating a joint disorder, improving skin dryness, wrinkles or skin tension, moisturizing the skin, etc. The agent is thus useful as a medicament, a quasi-drug, a cosmetic product, a food product or an animal feed.

Provided is an edible material having an exceptional sweetness-enhancing effect. This method for producing an oil and fat composition is characterized in comprising a step for adding a carotenoid to an edible oil and fat, and a step for decomposing the carotenoid in the edible oil and fat. The carotenoid is preferably one or more selected from the group consisting of β-carotene, α-carotene, retinol, lutein, canthaxanthin, β-cryptoxanthin, bixin, norbixin, astaxanthin, zeaxanthin, fucoxanthin, violaxanthin, lycopene, crocin, crocetin, and capsanthin.

Disclosed is a method for treating and/or preventing rotavirus infection in an infant or young child, and its related symptoms comprising administering a nutritional composition that is at least partly fermented by lactic acid producing bacteria and comprises non-digestible oligosaccharides.

Disclosed is a method for producing a rich fermented milk having the original hardness and dense texture of the fermented milk. Disclosed is a method for producing a multi-layer fermented milk of a post-fermentation type, including the steps of: filling a container with a raw material milk to which a starter has been added and a sugar-containing liquid so as not to mix the raw material milk and the sugar-containing liquid, wherein the sugar-containing liquid has an amount of 15.0% by mass or more of the total amount of the raw material milk and the sugar-containing liquid, and the sugar-containing liquid has a solid content of 20.0% by mass or more; and fermenting the raw material milk in the filled container to obtain a multi-layer fermented milk product in a container in which a fermented milk layer having a higher solid content than the raw material milk is formed and a storage modulus G′, which is an index of hardness of the fermented milk, is 1200 Pa or more. The produced fermented milk has a fermented milk layer having a solid content of 20.0% by mass or more and a sugar-containing liquid layer adjacent to and below the fermented milk layer.

A resistant starch is provided which, when added to a food, does not reduce the flavor of the food. This resistant starch is characterized in that the supernatant, obtained by creating a 33% suspension of the resistant starch in ultrapure water and centrifugally separating for 10 minutes at 2000×g, exhibits electrical conductivity of less than 350 μS/cm. A method for producing a resistant starch is also provided which involves a step for mixing a raw material starch and an acid and subjecting the mixture to conditions in which the resistant starch is generated.