A process is disclosed for obtaining citrus fiber from citrus peel. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 wt % anhydrous base. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage.

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.

A process for preparing a galacto-oligosaccharide product comprises exposing a permeate composition to one or more enzymes that convert one or more compounds in the permeate composition to one or more galacto-oligosaccharide compounds to provide a galacto-oligosaccharide solution, wherein at least about 10% of total sugar, by weight, in the galacto-oligosaccharide solution is in the form of the one or more galacto-oligosaccharide compounds, and concentrating at least a portion of the galacto-oligosaccharide solution to provide a galacto-oligosaccharide syrup. In an example, a galacto-oligosaccharide product, for example made by the process, comprises a dry or substantially dry powder including one or more dried compounds from a permeate composition and at least 20% by weight of one or more galacto-oligosaccharides, wherein the powder is free or substantially free from a drying agent.

A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

The present invention relates to a novel use of milk exosomes, and more specifically, provides various uses of milk exosomes, such as in functional cosmetics, functional health food with various functions such as improving gut health and immunity, and drugs including a wound healing medication.

The present invention aims to provide an agent for preventing or ameliorating stress disorders, which agent is highly safe and effective, causes less side effects, and can be continuously used for a long time.

One embodiment of the present invention is an agent for preventing or ameliorating stress disorders comprising, as an active ingredient, a lactic acid bacterium Lactobacillus delbrueckii subspecies lactis or a lactic acid bacterium-derived ingredient therefrom.

Process for the preparation of a galacto-oligosaccharide preparation, which process comprises the step of contacting a lactulose-containing feed with a beta-galactosidase derived from Papiliotrema terrestris. The resulting galacto-oligosaccharide is acceptable to subjects suffering from GOS-related allergy and subjects having lactose intolerance.

Process for the preparation of a galacto-oligosaccharide preparation, which process comprises the step of contacting a lactulose-containing feed with a beta-galactosidase derived from Papiliotrema terrestris. The resulting galacto-oligosaccharide is acceptable to subjects suffering from GOS-related allergy and subjects having lactose intolerance.