The present disclosure generally relates to compositions and methods for suppressing food cravings, promoting weight loss, and/or preventing and/or treating overweight or obesity. More specifically, the present disclosure is directed to “clean label” meal replacement bars and methods for making and using same. The disclosed meal replacement bar contains a base material including real food and/or natural ingredients providing proteins, carbohydrates, fats, and/or fiber; at least one natural binding agent to bind together the base material; and vitamins and minerals to provide complete nutrition. The disclosed meal replacement bar preferably is made from less than 15 ingredients in total and provides about 160 kcal energy and about 16 g of protein for a bar of about 44 g; or provides about 200 kcal of energy and about 20 g of protein for a bar of about 55 g.

Provided is a food that has a combination of the respective advantages of a surfactant-containing emulsified food and a non-dispersion-type oil-containing liquid food. Specifically, the object is to provide an oil-in-water dispersion-type oil-containing liquid food having stability (stability of oil droplet dispersion) comparable to that of a surfactant-containing emulsified food, while providing a sharp flavor release similar to that of a non-dispersion-type oil-containing liquid food. An oil-in-water dispersion-type oil-containing liquid food or similar food to be provided includes water, oil, a three-dimensional network structure substantially consisting of fine cellulose, and at least one polysaccharide selected from the group consisting of native gellan gum, xanthan gum, iota-carrageenan, and guar gum. This food substantially does not contain a surfactant, and droplets of the oil are stably dispersed in the water.

Provided is a food that has a combination of the respective advantages of a surfactant-containing emulsified food and a non-dispersion-type oil-containing liquid food. Specifically, the object is to provide an oil-in-water dispersion-type oil-containing liquid food having stability (stability of oil droplet dispersion) comparable to that of a surfactant-containing emulsified food, while providing a sharp flavor release similar to that of a non-dispersion-type oil-containing liquid food. An oil-in-water dispersion-type oil-containing liquid food or similar food to be provided includes water, oil, a three-dimensional network structure substantially consisting of fine cellulose, and at least one polysaccharide selected from the group consisting of native gellan gum, xanthan gum, iota-carrageenan, and guar gum. This food substantially does not contain a surfactant, and droplets of the oil are stably dispersed in the water.

The present invention provides a hydrocolloid-based thickener composition for the management of dysphagia with improved dispersibility in water or aqueous liquids to allow for ready hydration and solubilisation, and a process for preparing the same. More specifically, the present invention provides a process for preparing a readily dispersible hydrocolloid composition, the process comprising (a) providing a dry blend of xanthan gum, carboxymethyl cellulose and maltodextrin in the form of a powder; (b) contacting the dry blend of step (a) with a solution of a calcium salt to provide a first agglomerate; (c) contacting the first agglomerate of step (b) with a solution of maltodextrin to provide a second agglomerate; and (d) recovering the second agglomerate, and the composition obtained thereby.

The present invention provides a hydrocolloid-based thickener composition for the management of dysphagia with improved dispersibility in water or aqueous liquids to allow for ready hydration and solubilisation, and a process for preparing the same. More specifically, the present invention provides a process for preparing a readily dispersible hydrocolloid composition, the process comprising (a) providing a dry blend of xanthan gum, carboxymethyl cellulose and maltodextrin in the form of a powder; (b) contacting the dry blend of step (a) with a solution of a calcium salt to provide a first agglomerate; (c) contacting the first agglomerate of step (b) with a solution of maltodextrin to provide a second agglomerate; and (d) recovering the second agglomerate, and the composition obtained thereby.

Provided are compositions comprising super-oxide dismutase and a soluble fiber. The compositions may additionally comprise other antioxidants, vitamins and nutrients, The compositions can be used as dietary supplements and for improving health and well-being.

A liquid dietary fiber product includes dietary fiber in an aqueous liquid at a concentration of at least 5 g of the dietary fiber per 60 mL of the aqueous liquid. The dietary fiber is from at least three dietary fiber sources. A process of forming a single-serve liquid dietary fiber product includes combining dietary fiber with an aqueous liquid at a concentration of at least 5 g of the dietary fiber per 60 mL of the aqueous liquid to form a liquid dietary fiber product. The dietary fiber is from at least three dietary fiber sources. The process also includes sterilizing the liquid dietary fiber product and containing the liquid dietary fiber product in a single-serve packet to form the single-serve liquid dietary fiber product.

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

The present invention provides a composition for providing thickness to foods and drinks and improving swallowability for foods and drinks. More specifically, the present invention is a composition comprising a first thickener and a second thickener for providing thickness to foods and drinks and improving swallowability for foods and drinks, wherein

the first thickener shows pseudoplasticity at the shear rate from 1 to 100S.sup.−1,

the second thickener shows Newtonian viscosity at the shear rate from 1 to 100S.sup.−1,

and the thickeneing effect when the first and the second thickeners are used in combination in an equal amount is equal to or less than an additive level of the thickening effect when each were used alone.

The present invention provides a composition for providing thickness to foods and drinks and improving swallowability for foods and drinks. More specifically, the present invention is a composition comprising a first thickener and a second thickener for providing thickness to foods and drinks and improving swallowability for foods and drinks, wherein

the first thickener shows pseudoplasticity at the shear rate from 1 to 100S.sup.−1,

the second thickener shows Newtonian viscosity at the shear rate from 1 to 100S.sup.−1,

and the thickeneing effect when the first and the second thickeners are used in combination in an equal amount is equal to or less than an additive level of the thickening effect when each were used alone.