An object is to provide an acid milk beverage, which shows no precipitation or aggregation and reduced whey separation, and which has a refreshing texture, even in cases where the acid milk beverage has a low solids-not-fat concentration. An acid milk beverage characterized by containing an acid milk beverage base and a pectin having an intrinsic viscosity of 5.9 to 8.5, a degree of esterification of 74 to 80, and a calcium reactivity of 230 or less is provided.

An organoleptically acceptable composition containing a ketone body or a ketone body precursor including a hydroxybutyrate ester and a flavouring is provided and gives improved palatability and user adherence to the intended dose regime. The flavouring may be a bitter flavouring and the composition may further contain an adsorbent for the ketone such that on ingestion, the bitterness of the composition may be masked. The composition may be in the form of a solid, gel or liquid and provides increased blood ketone levels and may be used in therapy or in treating muscle impairment or fatigue.

This disclosure relates to pregelatinized starches having a high degree of process tolerance, and methods for making and using them. In one aspect, the disclosure provides a pregelatinized starch having no more than 15 wt % solubles and a sedimentation volume in the range of 20 mL/g to 45 mL/g, the pregelatinized starch being in the form of agglomerates comprising starch particles, the pregelatinized starch being in a substantially planar form. In another aspect, the disclosure provides a pregelatinized starch having no more than 15 wt % solubles, and a sedimentation volume in the range of 20 mL/g to 45 mL/g, the pregelatinized starch being in the form of agglomerates comprising starch particles. In certain embodiments, the starch is drum-dried. In certain embodiments, the pregelatinized starches of the disclosure have a Yellowness Index no more than 10.

An object of the present invention is to provide a method for producing a saccharide polycondensate which is inexpensive and is applicable to a food or beverage product. Disclosed is a method for producing a saccharide polycondensate, which comprises carrying out a saccharide polycondensation reaction in the presence of activated carbon.

A method for producing a cellulose composite containing cellulose and a polysaccharide, wherein a median size of colloidal cellulose composites contained in the cellulose composite as measured by a dynamic light scattering method is 0.85 m or more, the method including treating a mixture containing cellulose, a polysaccharide and an aqueous medium together in a wet process, wherein a solid content is controlled to be 35 mass % or more, and temperature is set at 80 C. or less.

The present invention relates to dry citrus fibers having a moisture content of at most 20 wt % relative to the total amount of citrus fiber and having a storage modulus (G) of at least 280 Pa, wherein said dry citrus fibers have a pH of between 4.0 and 8.7

The present invention relates to dry citrus fibers having a moisture content of at most 20 wt % relative to the total amount of citrus fiber and having a storage modulus (G) of at least 280 Pa, wherein said dry citrus fibers have a pH of between 4.0 and 8.7

According to the embodiment of the present invention, there is provided a dry solid yogurt. The dry solid yogurt includes a vacuum freeze-dried product containing yogurt, non-fat powdered milk and dextrin.

The present invention relates to a food grade powder comprising a dried hydrogel co-gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25 C. or above and a second biopolymer capable of forming a glassy matrix upon drying. The food grade powder may provide controlled release of aroma, the aroma being encapsulated in the hydrogel co-gel. Further aspects of the invention are a food product comprising the food grade powder, a method of making a food grade powder providing controlled release of an aroma and the use of a hydrogel co-gel to control the release of an aroma.

The present invention relates to a food grade powder comprising a dried hydrogel co-gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25 C. or above and a second biopolymer capable of forming a glassy matrix upon drying. The food grade powder may provide controlled release of aroma, the aroma being encapsulated in the hydrogel co-gel. Further aspects of the invention are a food product comprising the food grade powder, a method of making a food grade powder providing controlled release of an aroma and the use of a hydrogel co-gel to control the release of an aroma.