A functional food in the form of agglomeration powder which has the characteristics of easily soluble in water. Functional food product in accordance with the present invention contains carbohydrates of oligosaccharides component rich of food-fiber, and also serves as prebiotic. The advantages of this functional food are sugar free, Trans Fat free, and lactose-free. Moreover, it can be widely applied both in the food and beverages so that to facilitate consumers in consuming to the products.

A functional food in the form of agglomeration powder which has the characteristics of easily soluble in water. Functional food product in accordance with the present invention contains carbohydrates of oligosaccharides component rich of food-fiber, and also serves as prebiotic. The advantages of this functional food are sugar free, Trans Fat free, and lactose-free. Moreover, it can be widely applied both in the food and beverages so that to facilitate consumers in consuming to the products.

There is provided a foaming creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1; and a foamer ingredient comprising gas under pressure. Also provided are uses of said creamer composition together with a process of preparing a creamer composition.

There is provided a foaming creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1; and a foamer ingredient comprising gas under pressure. Also provided are uses of said creamer composition together with a process of preparing a creamer composition.

The present disclosure relates to a mixed saccharide including maltooligosaccharide, which has less saccharide content and calories than conventional maltooligosaccharide, glucose syrup, maltose syrup and low DE glucose syrup, and has reached an equivalent level of viscosity as a conventional starch syrup.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

A creamer composition wherein 0.1 to 15 wt % of the lipids in said composition are polar lipids, wherein the polar lipids comprise a glycolipid.