The invention discloses that a kefir peptide with an amino acid sequence of SEQ ID No: 2 or a fermentation product comprising the kefir peptide has an antidepressant activity, which means that by administering an effective amount of the kefir peptide or a composition comprising an effective amount of the kefir peptide to an individual with depressive behaviors is capable of effectively improving or alleviating the individual's depressive behaviors. Since the kefir peptide disclosed in the invention is not a chemical compound, the kefir peptide will not have side effects on the human body even taking it on a long-term basis.

A yogurt core is described that contains yogurt or a yogurt analog, cream cheese or a cream cheese analog, and dairy-derived powder or dairy-free powder. A yogurt core provides a less tart flavor due to a pH above 4.6, yet remains safe over an extended refrigerated shelf life due to a water activity of less than 0.92. A yogurt core can be enrobed to provide a hand-holdable yogurt-containing snack.

A cream composition comprising lipid, optionally protein, one or more emulsifiers, and one or more thickeners or stabilisers, minerals and optionally lactose having acceptable properties after temperature cycling, including acceptable viscosity, and sensory properties.

Disclosed is a method for making yogurt products of viscosities from about 50 centipoise to about 200,000 centipoise, the yogurt products having a total protein content of at least about 12 percent, the whey protein in the product being primarily in the undenatured state (at least about 75% undenatured). Also disclosed are products made by the method, such as yogurt drinks comprising at least about 12 percent total protein, wherein at least about 75% of the whey protein is in the undenatured state.

The present invention relates to typically homogeneous gel-like cellulose-based fiber products which do not contain hemicellulose but may nevertheless contain lignin. The invention relates also to a method for the production of such fibrous products, in which microcrystalline cellulose (MCC) is mixed into oil or water to form a fiber mixture, and is degraded into homogeneous form by mechanical treatment.

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.

The present invention provides stabilized amorphous calcium carbonate (ACC) formulations, comprising ACC and a non-aqueous liquid carrier in which the ACC is dispersed. The present invention further provides cosmetic and pharmaceutical compositions comprising ACC.

The present invention relates to a novel method of preparing a liquid flavouring ingredient by use of fermentation. In particular, the method involves recycling a part of the microorganisms used in the fermentation of flavour and aroma compounds back to the bioreactor for fermentation, while another part of the microorganisms are maintained in the obtained liquid flavouring ingredient. The obtained liquid flavouring ingredient is suitable for use as a taste enhancer and can be used in food products, such as dairy products, sauces, dressings, seasonings, meat products, bread, and sauerkraut.

Disclosed is a method of preparing a fermented milk. The method comprises: step 1, extruding whey protein at low temperature, mixing the extruded whey protein with inulin to prepare extruded whey protein isolate (WPI)-inulin composition; step 2, adding sucrose and the extruded WPI-inulin composition into the raw milk, and uniformly mixing and stirring the sucrose, the extruded WPI-inulin composition, and the raw milk to obtain a material A; step 3, preheating, homogenizing, sterilizing and cooling the material A to obtain a fermentation substrate; step 4, adding a fermentation agent into the fermentation substrate, filling the fermentation substrate in a container, and then performing heat-preserved fermentation, and ending the fermentation to obtain a material B; step 5, cooling the material B, and then refrigerating the material B to obtain fermented milk.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.