Disclosed are an oral film and stick jelly containing glutathione and a milk thistle extract. Provided are an oral disintegrating film, an oral mucosal adhesive film, and a stick jelly that contain glutathione, a milk thistle extract, or the like as an active ingredient, and thus are highly efficacious in improving absorption in the oral mucosa, antioxidant activity, and anti-inflammatory activity, strengthening immunity, and enhancing liver function of humans and companion animals.

A fruit snack manufactured, in summary, by removing moisture from commercially available juice concentrates (e.g., containing about 30% moisture) by heating for a short time the juice concentrate and vacuuming away excess moisture to produce a fruit juice concentrate with about a 15 to 20% moisture content, mixing the reduced moisture content fruit juice concentrate with fruit purees and gelling agents, preferably both pectin and gelatin, to produce a cooked mass, and depositing the cooked mass in a Mogul machine to produce the molded fruit snack.

A fruit snack manufactured, in summary, by removing moisture from commercially available juice concentrates (e.g., containing about 30% moisture) by heating for a short time the juice concentrate and vacuuming away excess moisture to produce a fruit juice concentrate with about a 15 to 20% moisture content, mixing the reduced moisture content fruit juice concentrate with fruit purees and gelling agents, preferably both pectin and gelatin, to produce a cooked mass, and depositing the cooked mass in a Mogul machine to produce the molded fruit snack.

A fruit snack manufactured, in summary, by removing moisture from commercially available juice concentrates (e.g., containing about 30% moisture) by heating for a short time the juice concentrate and vacuuming away excess moisture to produce a fruit juice concentrate with about a 15 to 20% moisture content, mixing the reduced moisture content fruit juice concentrate with fruit purees and gelling agents, preferably both pectin and gelatin, to produce a cooked mass, and depositing the cooked mass in a Mogul machine to produce the molded fruit snack.

A fruit snack manufactured, in summary, by removing moisture from commercially available juice concentrates (e.g., containing about 30% moisture) by heating for a short time the juice concentrate and vacuuming away excess moisture to produce a fruit juice concentrate with about a 15 to 20% moisture content, mixing the reduced moisture content fruit juice concentrate with fruit purees and gelling agents, preferably both pectin and gelatin, to produce a cooked mass, and depositing the cooked mass in a Mogul machine to produce the molded fruit snack.

Disclosed herein is a hydration composition comprising water; a gelling agent; and

fruit or vegetable puree having a particle size of 50 nanometers to 0.5 millimeters and/or fruit or vegetable particles having a particle size of 4 millimeters to 15 millimeters. Disclosed herein too is a method comprising mixing together a hydration composition comprising water; a gelling agent; and fruit or vegetable puree having a particle size of 50 nanometers to 0.5 millimeters and/or fruit or vegetable particles having a particle size of 4 millimeters to 15 millimeters; and gelling the hydration composition to form a gelled composition.

Disclosed herein is a hydration composition comprising water; a gelling agent; and

fruit or vegetable puree having a particle size of 50 nanometers to 0.5 millimeters and/or fruit or vegetable particles having a particle size of 4 millimeters to 15 millimeters. Disclosed herein too is a method comprising mixing together a hydration composition comprising water; a gelling agent; and fruit or vegetable puree having a particle size of 50 nanometers to 0.5 millimeters and/or fruit or vegetable particles having a particle size of 4 millimeters to 15 millimeters; and gelling the hydration composition to form a gelled composition.

An object of the present invention is to provide a dispersion stabilizer that has an effect of improving or stabilizing the dispersibility of solids insoluble in aqueous media and/or liquid components immiscible therewith. The above object can be achieved by a dispersion stabilizer comprising welan gum.

An object of the present invention is to provide a dispersion stabilizer that has an effect of improving or stabilizing the dispersibility of solids insoluble in aqueous media and/or liquid components immiscible therewith. The above object can be achieved by a dispersion stabilizer comprising welan gum.

The present invention addresses the problem of providing an oil-rich jelly drink which shows no separation of an oil and jelly during long-time storage or at eating and can be easily eaten. Provided are: a jelly drink comprising 5-30 mass % of a oil-and/or-fat, a gelling agent and water and having a hardness of 2000-20000 N/m.sup.2, characterized in that the oil-and/or-fat is a oil-and/or-fat derived from a powdery oil-and/or-fat; and a method for producing a jelly drink having a hardness of 2000-20000 N/m.sup.2, said method comprising dissolving a powdery oil-and/or-fat and a gelling agent in water under heating and then cooling and solidifying the mixture, characterized in that the amount of the starting powdery oil-and/or-fat is controlled so as to give a oil-and/or-fat content in the obtained jelly drink of 5-30 mass %.