An edible chew is formulated for oral consumption by a human child and includes an expanded pre-gelatinized cereal flour matrix. A method of (i) providing teething support to a human child who is teething and/or (ii) soothing, calming and/or delivering an active ingredient to a human child can include administering the edible chew to the human child. Methods of making the edible chew are provided, for example by modified extrusion; and also a system including the edible chew and further including a holder configured to attach to the edible chew; a product including a packaging and further including the edible chew; and a product including a container housing a plurality of the edible chews, and the plurality of edible chews are individually packaged.

A composition containing one or more materials selected from the group consisting of fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, thickening stabilizer, and surfactants, and a flavonoid-cyclodextrin inclusion compound, wherein the inclusion compound contains an inclusion compound obtained by treating a flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity in the presence of a cyclodextrin. According to the present invention, the bitterness and the changes in color tones originated from flavonoids can be inhibited, and foodstuff or the like having an unpleasant taste can be improved, so that the present invention can be suitably utilized in fields such as medicaments, foodstuff, health foods, foods for specified health use, and cosmetics.

Provided herein are compositions with enhanced sweetness or reduced caloric content per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.

There is provided a method of preparing an edible paste comprising: mixing water; polyol(s), and root vegetable(s), to form a mixture; heating the mixture at a sufficient temperature and for a sufficient period of time to form a paste. The method may be used to provide an edible paste consisting of: from 14 wt % to 92 wt % water; from 6 wt % to 39 wt % polyol(s); from 2 wt % to 30 wt % vegetable derived solids; and from 0 wt % to 20 wt % other edible constituents, wherein the vegetable derived solids:polyol(s) ratio is from 1:1.25 to 1:20. There are also provided mixtures for use in the method, pastes obtainable by the method, uses of the paste in the production of food products, and food products including the paste.

The present invention relates to low-calorie hot sauces, and more particularly, to hot sauces containing hot spices, acid-resistant thickeners and low-calorie or calorie-free saccharides.

A granular composition containing dietary fibers derived from green tea and a method for preparing the same are provided. The granular composition may be prepared into granules, which has a suitable size and a shape to eat, using dietary fiber-containing processed green tea, an oligosaccharide and a sugar alcohol as raw materials. The granular composition may also be useful in solving the problems such as dust scattering, choking, and the like due to the good flowability of the granules, and manufacturing goods because the granular composition is easy to quantify due to the good filling properties.

Glucose oxidase and further compositions are described. The glucose oxidase compositions have glucose oxidase and at least one ingredient selected from one or more of carbohydrate (e.g. dietary fibre or saccharide), polyol or sugar alcohol while further compositions are sweeteners, food, compositions for fortification of food, nutraceuticals and pharmaceuticals. The compositions incorporate low glycemic index nutritive compound of glycemic index less than 70, preferably less than 50, and are in the form of powders, granules, crystalline compositions, flours, pills, tablets, capsules, pellets, powder for oral suspensions, gels, liquid solutions and suspensions, and sterile preparations. The compositions regulate one or more disease/conditions, including but not limited to those associated with blood, kidney, thyroid, nerves, joints, weight, diabetes, oxidative stress, cardiovascular disease, insulin resistance, amyloid foot ulcers, cataract, glaucoma, hypertension, metabolic disorders, digestive disorders, polycystic ovarian syndrome, mastopathy, dupuytren's contracture, gingivitis, periodontitis, dental caries, mouth disorders, cognitive dysfunction, and Parkinson's disease.

The present invention relates to a food composition, a process for the production of the food composition, a food composition producible by the method according to the invention, the use of the food composition and products comprising the food composition according to the invention.

The present invention relates to an allulose syrup and method of preparing the same, and more specifically, an allulose syrup with proper viscosity ranges, including viscosity-regulating agent and a dispersant and method of preparing the same.

The present invention regards a method for filling containers with a single-dose composition comprising or, alternatively, consisting of mannitol in powder form. Such process comprises the following steps: a) breaking up a coherent mass of powder mannitol, so as to obtain a broken-up mass from said coherent mass; c) filling a plurality of containers with the broken-up mass of step a), wherein a bulk density of the coherent mass is smaller than a bulk density of the broken-up mass.