Acidic oral compositions having calcium contents and effective pH-values in the area indicated by grey-tone in FIG. 2 are non-erosive in saliva and capable of stimulating saliva production, even in dry mouth patients. A new multi-step test method for determining erosive potential in saliva has been used for identifying the compositions.

A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids is provided. The process includes substantially flash freezing an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing composition. The solid alcohol-containing composition, and/or pieces thereof, are then exposed to an environment having temperature of from about 15 C. to about 30 C. so as to soften the solid alcohol-containing compositions and/or meld the pieces thereof into a single mass. The temperature of the single mass is then reduced so as to harden the single mass. Also, a process for incorporating a frozen alcohol-containing liquid composition into a non-alcohol-containing fraction is provided. Alcohol-containing liquid compositions suitable for use in the process are also provided.

A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids and products thereof is provided. The process comprises rapidly solidifying an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing admixture. The single-phase solid alcohol-containing admixture, and/or pieces thereof, is then tempered by raising the temperature thereof so as to soften the single-phase solid alcohol-containing admixture and/or meld the pieces thereof into a single tempered mass. The single tempered mass is then re-hardened by reducing the temperature thereof. Also, a process for incorporating the single-phase solid frozen alcohol-containing admixture into a non-alcohol-containing composition is provided.

The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80-100 C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D.sub.(4, 3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 5-50 microns mean diameter D.sub.(4, 3) as measured by laser diffraction.

The present invention provides methods for the preparation of fermented food products comprising Bifidobacteria comprising the use of manganese. The present invention further provides products prepared by means of such a method as well as inoculums of use in such methods.

Embodiments described herein generally relate to articles and methods for containing compositions comprising hydrogen gas. In some embodiments, the article comprises a container that comprises glass. In some cases, the container may further comprise TiO.sub.2, which may be embedded within the glass, coated on the glass, etc. The container further may contain a composition within the container. In some cases, the composition may comprise dissolved hydrogen gas. Such compositions may be useful, for example, for the treatment of animal and human diseases, for improvement in athletic performance, for the enhancement of the overall health of a subject, or the like.

Embodiments described herein generally relate to articles and methods for containing compositions comprising hydrogen gas. In some embodiments, the article comprises a container that comprises glass. In some cases, the container may further comprise TiO.sub.2, which may be embedded within the glass, coated on the glass, etc. The container further may contain a composition within the container. In some cases, the composition may comprise dissolved hydrogen gas. Such compositions may be useful, for example, for the treatment of animal and human diseases, for improvement in athletic performance, for the enhancement of the overall health of a subject, or the like.

The present invention relates to a method for freezing a water-containing quantity of a biological entity or a formulation in a vessel using a mineral nucleator, to the use of the mineral as a nucleator and to a vessel with the mineral in or on the whole or part of a surface thereof.

A composition for lowering the freezing point of water including at least one compound chosen from sodium chloride in an amount from 0.0001% to 100% volume, magnesium chloride in an amount from 0.0001% to 100% volume, calcium chloride in an amount from 0.0001% to 100% volume, potassium in an amount from 0.0001% to 100% volume, potassium chloride in an amount from 0.0001% to 100% volume, ammonia in an amount from 0.0001% to 100% volume, calcium carbonate in an amount from 0.0001% to 100% volume, magnesium carbonate in an amount from 0.0001% to 100% volume, acetate acid in an amount from 0.0001% to 100% volume, potassium acetate in an amount from 0.0001% to 100% volume, and urea in an amount from 0.0001% to 100% volume. A pretreated product for keeping an item cold. A kit including the composition. A method of lowering the freezing point of water.

The present invention provides novel non-diary frozen desserts and methods of preparation thereof, the method including forming a first mixture by mixing water and stabilizer, mixing ingredients with the first mixture to form a light mix, folding the light mix with at least one pre-pasteurized egg product to form a heavy mix and freezing the heavy mix for less than twenty minutes to form the non-dairy frozen dessert.