The present invention discloses palatable oral formulations for hydrating, supporting gut activity, micronutrient supplementation and providing oral carriers for vaccines, antibiotics and food supplements, of inter alia, companion or pet animals.

The present invention concerns an innovative food product, made exclusively with ingredients of natural, non-animal origin to make a substitute for a traditional hard-boiled egg. In particular, the invention concerns a substitute product for a hard-boiled egg and the method for its production, a method which allows to accurately reproduce the appearance, consistency and flavor of a traditional hard-boiled egg.

The present invention concerns an innovative food product, made exclusively with ingredients of natural, non-animal origin to make a substitute for a traditional hard-boiled egg. In particular, the invention concerns a substitute product for a hard-boiled egg and the method for its production, a method which allows to accurately reproduce the appearance, consistency and flavor of a traditional hard-boiled egg.

The invention relates to separated, decompacted, cellulose-based fibres acquired from a vegetable raw material, wherein the separated, decompacted, cellulose-based fibres have an aspect ratio after soaking in water of longitudinal diameter to transverse diameter of 1:1 to 1000:1 and a water-binding capacity of >200 wt. % and a water retention capacity of >50%, and a method for acquiring and producing these separated, decompacted cellulose-based fibres. The purification method involves incubation of the vegetable material with an aqueous decomposition solution containing at least one dissolved amino acid and/or peptide with 2-50 amino acids to decompose the compacted cellulose-based fibres.

The invention relates to separated, decompacted, cellulose-based fibres acquired from a vegetable raw material, wherein the separated, decompacted, cellulose-based fibres have an aspect ratio after soaking in water of longitudinal diameter to transverse diameter of 1:1 to 1000:1 and a water-binding capacity of >200 wt. % and a water retention capacity of >50%, and a method for acquiring and producing these separated, decompacted cellulose-based fibres. The purification method involves incubation of the vegetable material with an aqueous decomposition solution containing at least one dissolved amino acid and/or peptide with 2-50 amino acids to decompose the compacted cellulose-based fibres.

Disclosed is a method for producing oleogels by sonicating a mixture including an oleogelator component and an oil component with ultrasound including superpositioned ultrasound waves while cooling the mixture from a temperature wherein the mixture is in molten state to a temperature wherein the oleogelator component of the mixture is at least partially in solid state. The method produces oleogels of improved stability.

Disclosed is a method for producing oleogels by sonicating a mixture including an oleogelator component and an oil component with ultrasound including superpositioned ultrasound waves while cooling the mixture from a temperature wherein the mixture is in molten state to a temperature wherein the oleogelator component of the mixture is at least partially in solid state. The method produces oleogels of improved stability.

The present invention relates to a meat processed food, into which a gel-like material is locally and quantitatively filled. Provided is a method for producing a meat processed food, having a step of cooling a gelling agent solution prepared by adding a gelling agent into water and then heating and dissolving the gelling agent, so as to prepare a gel-like material having fluidity; and a step of filling the gel-like material into a plurality of predetermined positions inside a meat-containing raw material.

The present invention relates to a meat processed food, into which a gel-like material is locally and quantitatively filled. Provided is a method for producing a meat processed food, having a step of cooling a gelling agent solution prepared by adding a gelling agent into water and then heating and dissolving the gelling agent, so as to prepare a gel-like material having fluidity; and a step of filling the gel-like material into a plurality of predetermined positions inside a meat-containing raw material.

The present application relates to the field of confectionery jellies fortified with high concentrations of hydrophobic actives such as phytosterol esters, omega-3 fatty acids (i.e. combinations of DHA and EPA) and/or conjugated linoleic acid (CLA). The ingestible hydrophobic actives are incorporated at high levels by using two types of pectin; an emulsifying pectin and a gelling pectin, wherein the weight ratio of the hydrophobic active to emulsifying pectin ranges from about 5:1 to about 35:1.