Disclosed herein is a process for preparing a stable suspension of a globular protein material in a dairy product. Also disclosed are products produced by this method.

Described herein are engineered hemichannels, engineered vesicles that can contain the one or more of the engineered hemichannels, pharmaceutical formulations thereof, and uses thereof. In some aspects, the engineered vesicles can include one or more cargo molecules. Also described herein are methods of loading the engineered vesicles. In some aspects, loading of one or more cargo molecules engineered vesicles can be optionally via an engineered hemichannel contained in the engineered vesicle.

Methods are disclosed for making a high protein, pliable food composition that remains pliable over a shelf life of at least 6 months, and food compositions made by disclosed methods. Food products containing disclosed food compositions are also disclosed.

The present invention relates generally to food products comprising proteins comprising sulfur-comprising amino acids, and to methods for producing such food products.

Provided herein is a composition that includes choline or choline salt and omega-3 fatty acid for nutritionally enhancing a food product, as well as the resultant food products. The food product when nutritionally enhanced with the composition has an acceptable taste or acceptable odor or the food product has a peroxide value of less than 50 mEq. Methods of preparing the composition and food products are also are provided. As seen in the accompanying figure the discoveries outlined herein have resulted in an unprecedented level of organoleptic stability over time, with no significant change to key sensory parameters typically seen in products that contain high levels of choline and omega-3 fatty acids.

An infant formula milk powder is rich in milk fat globule membrane protein, phospholipids, and oligosaccharides. A preparation method includes using raw cow milk as raw material, cleaning and pre-sterilizing raw cow milk, adding MFGM-rich whey protein powder, -lactalbumin powder, galactooligosaccharides, polyfructoses and other ingredients into the pre-sterilized raw cow milk, and performing pre-sterilization, homogenization, sterilization, concentration, and spray drying. By means of formula adjustment, the contents of biologically active substances having special functional components such as MFGM-protein, lactoferrin, -lactalbumin, total galactooligosaccharide, total polyfructose, sialic acid, total phospholipid, sphingomyelin, lecithin, phosphatidylserine, phosphatidylethanolamines, phosphatidylinositol, ganglioside, triglyceride and diglyceride in the infant formula milk powder are increased, thereby facilitating the colonization of probiotics in the intestinal microbiota of an infant, especially significantly enriching lactic acid bacteria in an intestinal tract, while reducing unclassified bacterial family and other miscellaneous bacteria.

The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.

A problem to be solved by the present invention is to find a component for preventing the onset of bronchitis from breast milk, to provide a novel nutritional composition. The present invention relates to a nutritional composition for preventing the onset of bronchitis wherein N-acetylneuraminic acid, 6-sialyllactose, -2,6-disialo N-linked glycan, or a disialo N-linked glycan with a specific structure are contained as active ingredients. This nutritional composition is an effective composition not only for infants but also for elderly people and people with underlying diseases who are at high risk of contracting the bronchitis, so the composition is efficacious as the nutritional composition for preventing the onset of bronchitis when it is added to foods and nutritional compositions for adults and the elderly.

Provided are flavor blends comprising brazzein and one or more additional sweetener/flavor agents, and ingestible compositions comprising such flavor blends. and methods for making such flavor blends and ingestible compositions.

Provided herein is a composition that includes choline or choline salt and omega-3 fatty acid for nutritionally enhancing a food product, as well as the resultant food products. The food product when nutritionally enhanced with the composition has an acceptable taste or acceptable odor or the food product has a peroxide value of less than 50 mEq. Methods of preparing the composition and food products are also are provided. As seen in the accompanying figure the discoveries outlined herein have resulted in an unprecedented level of organoleptic stability over time, with no significant change to key sensory parameters typically seen in products that contain high levels of choline and omega-3 fatty acids.