The present invention particularly relates to new uses of compounds of formula (I) (as described herein) for inhibiting or reducing the absorption of free fatty acids in the small intestine, as well as a new compound of formula (I) as such, aroma compositions and new compositions comprising such a compound of formula (I). Further aspects of the present invention result from the patent claims and the subsequent description including the examples.

The invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strain of thermophilic lactic acid bacteria, with the provision that that it does not comprise any strain of mesophilic lactic acid bacteria, and fermenting the dairy product to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product.

A method of in-situ complexation of an exogenous mineral with milk casein in liquid form for fortification in a dairy product with increased bioavailability of the exogenous mineral. The method includes adding exogenous phosphorus and the exogenous mineral to at least one material containing the milk casein, such as a mammalian milk containing the milk casein, to form a composition containing a soluble complex. At least one additional ingredient is present during the adding of the exogenous phosphorus and the exogenous mineral to the at least one material to form the composition containing the soluble complex. The soluble complex contains (i) at least a portion of the exogenous mineral, (ii) at least a portion of the milk casein, and (iii) at least a portion of the exogenous phosphorus; and the soluble complex has micellar structure.

The present invention provides a method of producing a liquid dairy concentrate, the method comprising: mixing cream and micro-filtered milk to form a liquid dairy ingredient, wherein the liquid dairy ingredient has a fat content of at least 30 wt % and a fat to protein ratio of from 5:1 to 15:1 by weight; concentrating the liquid dairy ingredient by ultrafiltration and, optionally, diafiltration to obtain a concentrated liquid dairy ingredient as a retentate; adding sucrose and/or trisodium citrate to form a modified retentate; adding one or more further ingredients to the modified retentate to form a liquid dairy concentrate; cooling the liquid dairy concentrate to at most 8? C.; filling the cooled liquid dairy concentrate into a beverage container; and sealing and retorting the liquid dairy concentrate in the beverage container.

A dairy beverage comprising milk solids, oil or fat, starch, emulsifier, gellan, cellulose and carrageenan in specific amounts in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant aerated texture/mouthfeel.

Novel methods for isolating fish roe/egg extracts, notably a coagulum and a sediment extract, enriched in phospholipids and omega-3 fatty acids are described. Novel compositions comprising omega-3 polyunsaturated fatty acids and micronutrients, which may be used for the management of neurological conditions such as ADD-ADHD, autism, cognitive impairment, and mood disorders are also described. These compositions are homogenous compositions comprising effective amounts of omega-3 fatty acids in microencapsulated or emulsified form, and/or from the sediment extract from fish roe/egg, vitamin B6, magnesium, zinc and copper, and may further comprise additional ingredients such as folic acid (e.g., L-methyl folate) and gamma-linolenic acid (GLA).

Beverage compositions and methods of preparing the same are provided herein. The beverage compositions can include calcium supplied from a calcium carbonate source including aragonite and a liquid component, such as water, a juice, a milk, and a combination thereof. Calcium components including aragonite particles and at least one additive agent as well as sweetener components including aragonite particles and at least one sweetener are also provided herein.

A composition for fortifying food and/or beverages comprising a complex of Fe(III), phytic acid and an amino compound selected from the group consisting of ammonium hydroxide; ammonium carbonate; ammonium phosphate dibasic; ammonium sodium phosphate dibasic and triammonium phosphate.

The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing no fat and/or reduced sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.

Capsules contain in their interior a water-based substance, and are coated with a film of alginate of an alkaline earth metal selected from calcium and magnesium. The capsules are of a larger size than previous capsules, while maintaining their sphericality. The capsules of water-based substances are obtained by incubating the capsules in suspension.