An agglomerate product comprises a significant percentage of whole grain materials. A whole grain dry component comprising its native starch form is agglomerated with other dry components to provide agglomerates that are highly dispersible agglomerates, which comprise a dry blend substantially comprising whole grains. The agglomerates can be added to modify beverages such as milk products to produce a ready-to-drink beverage that provides a minimum of about to 1 serving of whole grains per 8-ounce serving.

Suggested is a mixture of matter, comprising: (a) steviol glycosides, (b) starch degradation products and (c) one or more phenolic sweetness-enhancing aroma substances selected from the group formed by hesperetin, phloretin, 1-(2,4-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)propan-1-one, 7,3-dihydroxy-4-methoxyflavan and 5-hydroxy-4-(4-hydroxy-3-methoxyphenyl)-7-methoxy-2-chromanone. On condition that components (a+b) and (c) are present in a ratio by weight of from 1.99 to 99:1.

The present invention is directed colloidal microcrystalline compositions, particularly for suspending particles in low viscosity fluids, produced by co-attrition of a mixture of microcrystalline cellulose and a first polysaccharide in the presence of acidic attrition aid and blending a second polysaccharide; their preparation; and, products made therewith.

The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using and making thereof.

A process produces a water, juice, and/or milk-based ready-to-drink jellified product including at least two separate homogeneous gel masses, and adjacent separate gel masses have different gel strengths. The process includes the steps of, in order: separately preparing at least two liquefied gel compositions, each containing an aqueous and/or juicy and/or dairy base mixed with carrageenan and galactomannan; separately preheating each of the compositions; separately mixing each of the liquefied gel compositions; separately cooling down each of the liquefied gel compositions, while keeping a constant agitation of the mass of each of the liquefied gel compositions; and sequentially dosing each of the liquefied gel compositions into a container.

Provided is means of thickening a liquid component, wherein the thickener contains an oil and/or fat composition, the oil and/or fat composition contains an oil and/or fat component containing one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 of glycerin, x, the number of carbon atoms, is an integer selected from 10 to 22, and the XXX-type triglyceride is contained at 50% by mass or more relative to a content of the oil and/or fat component being 100% by mass; or the thickener, wherein the oil and/or fat composition is a powder oil and/or fat composition having a loose bulk density of 0.05 to 0.6 g/cm.sup.3, the oil and/or fat component contains a 3-type oil and/or fat, and a particle of the powder oil and/or fat composition has a plate shape.

Provided is means of thickening a liquid component, wherein the thickener contains an oil and/or fat composition, the oil and/or fat composition contains an oil and/or fat component containing one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 of glycerin, x, the number of carbon atoms, is an integer selected from 10 to 22, and the XXX-type triglyceride is contained at 50% by mass or more relative to a content of the oil and/or fat component being 100% by mass; or the thickener, wherein the oil and/or fat composition is a powder oil and/or fat composition having a loose bulk density of 0.05 to 0.6 g/cm.sup.3, the oil and/or fat component contains a 3-type oil and/or fat, and a particle of the powder oil and/or fat composition has a plate shape.

The invention relates to a recipe and a method for producing a beverage based on coffee with milk, with the following ingredients: milk, water, sugar, coffee, stabilizer and acidity regulator. A cocoa-based ingredient can be added.

For every approximately 100 units of weight of the beverage, there are between 50 and 90 units of said standardized milk with a weight content of between 2% and 3% of fat and between 0.5% and 3% of lyophilized coffee.

The milk (1) is collected, it is subjected to thermization and skimming (2), and is standardized (3) with a weight content of between 2 and 3% of fat. The previously mentioned ingredients are added (4) to the milk. A thermal treatment UHT is then carried out and the mixture is homogenized. Finally, the product obtained is packaged (6) and stored (7).

The present invention relates to the field of food products, especially food products specifically designed for providing health benefits beyond the basic function of nutrition for a subject consuming the product on a regular basis, e.g. on a daily basis. According to the present invention eggs are produced, in particular chicken eggs, that are enriched in one or more pharmacologically active nutrients. The egg yolk obtained from the aforementioned eggs can suitably be used in high amounts as a component of a functional food product having all the characteristics that are normally required for such functional food products. A preferred example of a food product in accordance with the invention is a ready to drink shot containing approximately one whole egg yolk in a volume as small as 100 ml.

Freeze-dried, aerated yogurt products that include dairy or dairy-substitute compositions and an emulsifier are disclosed, along with methods of producing and using same.