Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.

The present disclosure relates to anhydrous hydrogels useful as mucoadhesive (oral compositions) or as topical agents and may be used to deliver an active agent such as active pharmaceutical agents (API's), coagulants, fragrances, flavors, and other actives and excipients.

An enzymatically produced soluble -glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble -glucan fiber composition can be blended with one or more additional food ingredients to produce fiber-containing compositions. Methods for the production and use of compositions comprising the soluble -glucan fiber are also provided.

The invention provides composition and methods for improving hydration and water intake in an animal. In one embodiment, a hydration composition can comprise water and a hydration additive, where the hydration additive consists essentially of a sugar alcohol and a protein, where the sugar alcohol includes glycerol and the protein includes whey. Additionally, a method of improving hydration and water intake in an animal can comprise administering the hydration composition with water to the animal.

A solid composition comprising the following components (A) and (B): (A) from 20 to 55 mass % of a fat globule membrane component; and (B) from 0.2 to 4 mass % of a water-soluble dietary fiber having a weight average molecular weight of 10,000 or more.

A pulverulent sorbitol composition of low friability or of high mechanical strength that is particularly suited to being manipulated under high shear or shock conditions, and the process for obtaining such a pulverulent composition. A chewing gum comprising such a pulverulent composition and the method for obtaining such a chewing gum.

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.

The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.

The present disclosure relates to anhydrous hydrogels useful as mucoadhesive (oral compositions) or as topical agents and may be used to deliver an active agent such as active pharmaceutical agents (API's), coagulants, fragrances, flavors, and other actives and excipients.

Provided is a liquid system comprising a first component and a second component the components selected from the group consisting of carbohydrates, sugar alcohols, food grade acids, food grade non-aqueous solvents and food grade salts wherein: a. the second component is different than the first component; b. the system has a melting point lower than each of the components; and c. the liquid system comprises 7% or less water. The systems are useful for protecting an active ingredient in a food system wherein the ingredient is stable at room temperature and retains its sensory properties after being diluted into an aqueous beverage for example to form a flavored aqueous beverage.