The present invention relates to a method of producing a food or beverage product, in particular to a method for forming agglomerated pea proteins in an ingredient composition. The invention also relates food or beverage product comprising agglomerated pea proteins.

Disclosed is a method for making a shelf-stable organic compound in a more water-soluble form, the higher-solubility form being provided in liquid and/or powder. The method utilizes a surfactant solution comprising lecithin, water, and at least one polysaccharide into which at least one limited-solubility organic compound is admixed to form a dispersion.

Provided is means of powderizing a liquid component, wherein the powderizing agent contains an oil and/or fat composition, the oil and/or fat composition contains an oil and/or fat component which contains 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 powderizing agent, 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 β-type oil and/or fat, and a particle of the powder oil and/or fat composition has a plate shape.

Provided is means of powderizing a liquid component, wherein the powderizing agent contains an oil and/or fat composition, the oil and/or fat composition contains an oil and/or fat component which contains 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 powderizing agent, 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 β-type oil and/or fat, and a particle of the powder oil and/or fat composition has a plate shape.

The present invention aims to provide a technique that can suppress foaming of liquid oral compositions containing collagen peptides. The present invention relates to a liquid oral composition containing collagen peptides containing Pro-Hyp, wherein an amount of Pro-Hyp is 1.0 to 180 mg/100 mL, and the like.

The present invention aims to provide a technique that can suppress foaming of liquid oral compositions containing collagen peptides. The present invention relates to a liquid oral composition containing collagen peptides containing Pro-Hyp, wherein an amount of Pro-Hyp is 1.0 to 180 mg/100 mL, and the like.

Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

A weighting gent is disclosed for use in beverage emulsions, as well as beverage emulsions (e.g., citrus beverages or beverage concentrates) containing the same. Methods of making and using such weighting agents are described, as well as methods of making such beverages emulsions.

A weighting gent is disclosed for use in beverage emulsions, as well as beverage emulsions (e.g., citrus beverages or beverage concentrates) containing the same. Methods of making and using such weighting agents are described, as well as methods of making such beverages emulsions.

The present invention addresses the problem of providing a beverage which, although containing chitosan, is prevented from clouding. The present invention provides a beverage containing specific amounts of chitosan and vitamin C.