The use of mucic acid gallate compounds in a non-sugar sweetener such as a steviol glycoside-containing consumable to provide lingering aftertaste specific masking effect is provided.

A skin whitening composition includes -mangostin or a cosmetically acceptable salt thereof as an effective ingredient. -Mangostin represented by Chemical Formula 1 suppresses the expression of tyrosinase and TRP-1 (tyrosinase-related protein-1) and induces autophagy of a melasosome. As such, it was confirmed that the -mangostin not only suppresses melanin production but also exhibits the effect of removing previously formed melanin. Accordingly, the -mangostin can be advantageously used as a functional material for skin whitening and skin lightening.

A skin whitening composition includes -mangostin or a cosmetically acceptable salt thereof as an effective ingredient. -Mangostin represented by Chemical Formula 1 suppresses the expression of tyrosinase and TRP-1 (tyrosinase-related protein-1) and induces autophagy of a melasosome. As such, it was confirmed that the -mangostin not only suppresses melanin production but also exhibits the effect of removing previously formed melanin. Accordingly, the -mangostin can be advantageously used as a functional material for skin whitening and skin lightening.

Nutritional products having improved cohesiveness of food boluses and methods of making and using same are provided. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products and Trouton ratios of at least 6. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.

Nutritional products having improved cohesiveness of food boluses and methods of making and using same are provided. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products and Trouton ratios of at least 6. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.

Described herein are hydrophobically-modified polysaccharides, their manufacture, and their use in microencapsulation, typically of water-insoluble active materials.

The invention relates to a process for preparing a pea extract comprising fibres, the process comprising the following steps:

(a) bringing shelled peas into contact with an aqueous solution in order to form an aqueous composition comprising peas;

(b) leaving the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours;

(c) grinding said peas in order to as a result obtain ground peas; and

(d) fractionating said ground peas in order to obtain at least one pea extract comprising fibres.

The invention also relates to a pea extract that can be obtained according to the process of the invention. The invention also relates to an edible composition comprising the pea extract according to the invention.

The invention relates to a process for preparing a pea extract comprising fibres, the process comprising the following steps:

(a) bringing shelled peas into contact with an aqueous solution in order to form an aqueous composition comprising peas;

(b) leaving the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours;

(c) grinding said peas in order to as a result obtain ground peas; and

(d) fractionating said ground peas in order to obtain at least one pea extract comprising fibres.

The invention also relates to a pea extract that can be obtained according to the process of the invention. The invention also relates to an edible composition comprising the pea extract according to the invention.

Compositions comprising polysaccharides and oligosaccharides are provided. Methods for the formation of the compositions, including the enzymatic production of the oligosaccharides, and the uses of the compositions in foodstuffs, cosmetics, and nutraceuticals are also provided.

A process is disclosed for modifying citrus fiber. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 w %, anhydrous basis. The citrus fiber can have a viscosity of at least 1000 mPa.Math.s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s1 at 20 C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.