Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Described herein are food ingredients made up of oligosaccharide compositions, and methods of producing such food ingredients, as well as methods of using such food ingredients in food products. The present application addresses this need in the art by providing oligosaccharide compositions that have similar physical characteristics to commercially available carbohydrate sources, such as fiber, but lower metabolic energy. Methods of producing such oligosaccharide compositions suitable for use in food products are also provided herein.

Described herein are food ingredients made up of oligosaccharide compositions, and methods of producing such food ingredients, as well as methods of using such food ingredients in food products. The present application addresses this need in the art by providing oligosaccharide compositions that have similar physical characteristics to commercially available carbohydrate sources, such as fiber, but lower metabolic energy. Methods of producing such oligosaccharide compositions suitable for use in food products are also provided herein.

The present invention relates to a nutritional composition for improving the temperament of young children. The nutritional composition for an infant or toddler comprises a2-β-casein, wherein the a2-13-casein represents more than 50%, preferably, more than 70%, more preferably, more than 90%, even more preferably, 95%, or most preferably 100% of total β-caseins. The composition has been clinically shown to improve the temperament in toddlers and young children.

Some embodiments of the present disclosure include a fruit flavored tofu pudding made with fruit juice and a method of making the same. In some embodiments, the method may include mixing water, sugar, coagulants, a pH buffer agent, fruit juice, and optional natural flavorings and colorings in a preliminary mixture; adding an appropriate amount of the pH buffer agent to have a pH of the preliminary mixture be slightly above the isoelectric point of soy protein; adding soymilk to the preliminary mixture after a desired pH has been attained, creating a mixture; and coagulating and pasteurizing the mixture, resulting in a fruit flavored tofu pudding having a smooth and elastic texture.

Some embodiments of the present disclosure include a fruit flavored tofu pudding made with fruit juice and a method of making the same. In some embodiments, the method may include mixing water, sugar, coagulants, a pH buffer agent, fruit juice, and optional natural flavorings and colorings in a preliminary mixture; adding an appropriate amount of the pH buffer agent to have a pH of the preliminary mixture be slightly above the isoelectric point of soy protein; adding soymilk to the preliminary mixture after a desired pH has been attained, creating a mixture; and coagulating and pasteurizing the mixture, resulting in a fruit flavored tofu pudding having a smooth and elastic texture.

Kombucha tea faces many challenges concerning its use for its health benefits, such as standardization, as well as the determination of a specific dosage form appropriate to the intended use. Kombucha tea, as a fermented, alcohol-containing beverage that relies on a complex combination of living yeast and bacteria for production, is especially difficult to administer. The present invention provides a consistent, standardized dosage form and novel combinations of a traditional medicinal drink that is otherwise unsuitable for widespread natural medicine. By providing kombucha as a soft, chewable and orally dissolvable and/or disintegrable compositions, such as a gummie, a gummie with probiotics, or a gummy made from tapioca syrup, a unique, desirable flavor and mouthfeel is obtained and which is also alcohol free. This expands the number of people who can enjoy the benefits of the traditional tea.

Kombucha tea faces many challenges concerning its use for its health benefits, such as standardization, as well as the determination of a specific dosage form appropriate to the intended use. Kombucha tea, as a fermented, alcohol-containing beverage that relies on a complex combination of living yeast and bacteria for production, is especially difficult to administer. The present invention provides a consistent, standardized dosage form and novel combinations of a traditional medicinal drink that is otherwise unsuitable for widespread natural medicine. By providing kombucha as a soft, chewable and orally dissolvable and/or disintegrable compositions, such as a gummie, a gummie with probiotics, or a gummy made from tapioca syrup, a unique, desirable flavor and mouthfeel is obtained and which is also alcohol free. This expands the number of people who can enjoy the benefits of the traditional tea.

Nutritional supplements and methods of nutritional supplementation that affect focus and mental performance while supporting mood in subjects, including children, are provided. The supplements and methods of supplementation improve focus and/or mental performance by supporting both brain and gut health. In some instances, the nutritional supplements and methods of nutritional supplementation described affect both mood and focus in children simultaneously.