The present invention relates to a protein-rich confectionary product, such as a protein-rich food bar, respectively a confectionary mass for such a confectionary product wherein at least part of the protein is provided by a caseinate powder. Further, the invention relates to a method for preparing a confectionary mass or product according to the invention. In particular, the invention relates to a method for preparing a caseinate powder. More in particular, the invention relates to a caseinate powder obtainable in a method according to the invention. Such powder may be used in the preparation of a confectionary mass or product according to the invention.

The present disclosure relates generally to oral compositions and methods for inhibiting the formation of plaque biofilm by salivary bacteria, and more particularly, to oral compositions comprising a combination of magnolia bark extract (MBE) and L-arginine, N.sup.-lauroyl ethyl ester (LAE). The oral compositions are useful for improving oral health, including inhibiting the formation of plaque biofilm by salivary bacteria and reducing plaque adherence to teeth.

A chewing gum product containing a cross-linked gelatin matrix gum base and a bulking agent of erythritol, mannitol, or mixtures thereof. The cross-linked gelatin matrix can make up all or a portion of the gum base and still be comparable to that of a traditional elastomeric chewing gum product in its elasticity, cohesiveness, and feel in the mouth. The chewing gum of the present invention is also more environmentally friendly because it can be digestible and partially replace the need for petroleum-derived elastomers.

A chewing gum product containing a cross-linked gelatin matrix gum base and a bulking agent of erythritol, mannitol, or mixtures thereof. The cross-linked gelatin matrix can make up all or a portion of the gum base and still be comparable to that of a traditional elastomeric chewing gum product in its elasticity, cohesiveness, and feel in the mouth. The chewing gum of the present invention is also more environmentally friendly because it can be digestible and partially replace the need for petroleum-derived elastomers.

Disclosed are high-porosity protein particles useful for carrying one or more agents of interest, methods for their manufacture and use, and products comprising them.

Disclosed are high-porosity protein particles useful for carrying one or more agents of interest, methods for their manufacture and use, and products comprising them.

The invention relates to pellets comprising starch and further comprising protein. A process to make pellets of the present invention is also disclosed. Further, use of the pellets as an ingredient to make food-, pet food- and feed compositions is also disclosed: the pellets can be ground and mixed with other ingredients to make food-, pet food- or feed compositions. In particular, use of the pellets to make fish feed compositions is disclosed.

The invention relates to pellets comprising starch and further comprising protein. A process to make pellets of the present invention is also disclosed. Further, use of the pellets as an ingredient to make food-, pet food- and feed compositions is also disclosed: the pellets can be ground and mixed with other ingredients to make food-, pet food- or feed compositions. In particular, use of the pellets to make fish feed compositions is disclosed.

The document proposes a diagnostic chewing gum for identifying the presence of inflammatory tissues in the mouth, in particular in or adjacent to the mandible, the maxilla, an implant or the teeth of a user, comprising a base material or particles (3) embedded and/or attached to the base material; an element (1, 5-7), like e.g. a releasable flavor molecule, attached to the base material and/or the particles, for the generation of a change in the chewing gum directly detectable by the user; wherein the element (1, 5-7) generates the change upon direct or indirect contact with a marker (4), e.g. a proteolytic enzyme, which is released by inflammatory tissue in response to bacterial mediators.

The document proposes a diagnostic chewing gum for identifying the presence of inflammatory tissues in the mouth, in particular in or adjacent to the mandible, the maxilla, an implant or the teeth of a user, comprising a base material or particles (3) embedded and/or attached to the base material; an element (1, 5-7), like e.g. a releasable flavor molecule, attached to the base material and/or the particles, for the generation of a change in the chewing gum directly detectable by the user; wherein the element (1, 5-7) generates the change upon direct or indirect contact with a marker (4), e.g. a proteolytic enzyme, which is released by inflammatory tissue in response to bacterial mediators.