A method of promoting increased cellular hydration in a multicellular organism that is capable of intracellular water permeation includes the step of causing the multicellular organism to ingest an aqueous solution that contains an amount of a carbohydrate clathrate component. There is also a step of enhancing the intracellular permeation. The multicellular organism contains aquaporins, and the causing step involves interaction of the composition with the aquaporins. The cellular hydration promoted and caused by the method is corroborated by a test that uses human-aquaporin-expressed frog oocytes. The test uses single cell Xenopus laevis frog oocytes having expressed human aquaporin AGP1 water channels. There is also a beverage composition that increases lifespan in the multicellular organism, and a beverage composition that promotes cellular hydration when ingested by a multicellular organism.

The present disclosure relates generally to a soluble dietary fiber, and related methods and products. The soluble dietary fiber possesses enhanced properties relative to conventional soluble dietary fibers, including a small median particle size and narrow particle size distribution.

The present disclosure relates generally to a soluble dietary fiber, and related methods and products. The soluble dietary fiber possesses enhanced properties relative to conventional soluble dietary fibers, including a small median particle size and narrow particle size distribution.

Disclosed is a cereal composition which can be prepared instantly with the addition of a liquid, containing at least one human milk oligosaccharide (HMO), and other components which are necessary for the healthy growth and development of a young 5 individual.

Provided are methods for cleaving polysaccharides, comprising reacting polysaccharides with a Fenton's reagent, and cleaving the treated polysaccharides with a nitrogen-based cleavage reagent, which preferably is also a peroxide-quenching agent. Synthetic oligosaccharide compositions produced by such polysaccharide cleaving methods are further disclosed. Such oligosaccharide compositions are shown to provide utility in various aspects including modulating microbial growth and/or microbial or host metabolism.

The invention provides ingestible particles comprising a water-swellable or water-soluble polymeric component, a lipid component, and optionally an amino acid, a vitamin and/or a micro-nutrient. The polymeric component may be embedded in the lipid component. The particle may further comprise an inert core and/or an outer layer which rapidly disintegrates after oral ingestion. The invention further provides methods for preparing the ingestible particles and uses thereof.

The invention provides ingestible particles comprising a water-swellable or water-soluble polymeric component, a lipid component, and optionally an amino acid, a vitamin and/or a micro-nutrient. The polymeric component may be embedded in the lipid component. The particle may further comprise an inert core and/or an outer layer which rapidly disintegrates after oral ingestion. The invention further provides methods for preparing the ingestible particles and uses thereof.

The present disclosure provides a whole muscle meat substitute and method for its production using additive manufacturing techniques. Specifically, the whole muscle meat substitute comprises one or more layers of digitally printed protein-containing strands, wherein each layer comprises a single convoluted strand or a plurality of strands such that segments between folds of the single strand or the plurality of strands are arranged in an essentially parallel along their longitudinal axis, the strand or strands comprising one or more bundles of axially aligned texturized protein fibers; and wherein at least a portion of the texturized protein fibers comprises elongated fibers having a length above 5 mm. The method disclosed herein comprises operating a digital printer to dispense onto a rinter bed a single convoluted protein containing strand or a plurality of individual protein containing strands, the single strand being folded or the plurality of said strands being arranged such that segments between folds of the single strand or the plurality of strands are essentially parallel along their longitudinal axis.

The invention relates to a pasta that is characterised by that it contains, as gluten flour, durum-wheat semolina or a mixture of durum-wheat semolina with common wheat flour in quantities of 20-70% by weight, whereby common wheat flour is present in quantity of maximum 50% by weight in relation to the mixture, moreover, it contains 5-50% by weight of lupin flor, 5-30% by weight of fiber, and 3-10% by weight of vital gluten, and an addition of water. In an alternative solution the pasta contains additionally 5-30% of millet flour. The invention allows to acquire pasta with Gl less than 40% and with glycaemic load of less than 10%. The pasta, as far as its sensory characteristics (bright colour, high organoleptic and culinary quality) are concerned, is similar to a traditional wheat pasta which has Gl approximately 50-60% and GL about 20%.

The invention relates to a pasta that is characterised by that it contains, as gluten flour, durum-wheat semolina or a mixture of durum-wheat semolina with common wheat flour in quantities of 20-70% by weight, whereby common wheat flour is present in quantity of maximum 50% by weight in relation to the mixture, moreover, it contains 5-50% by weight of lupin flor, 5-30% by weight of fiber, and 3-10% by weight of vital gluten, and an addition of water. In an alternative solution the pasta contains additionally 5-30% of millet flour. The invention allows to acquire pasta with Gl less than 40% and with glycaemic load of less than 10%. The pasta, as far as its sensory characteristics (bright colour, high organoleptic and culinary quality) are concerned, is similar to a traditional wheat pasta which has Gl approximately 50-60% and GL about 20%.