The present invention facilitates the elimination of foam generated in an acidic liquid seasoning containing plant-derived crushed materials after the seasoning is mixed by stirring/shaking. This acidic liquid seasoning contains plant-derived crushed materials, gums, a cold water swellable starch, and a vinegar, wherein (A) the viscosity at 20 C. is 500 to 10,000 mPa.Math.s, and (B) the dissociated acetic acid concentration is 0.15 mass % or less.

A method of making a supplement for a pet. The method mixes an aqueous protein solution with supplements. Once the supplements have been mixed into the aqueous protein solution, a fat constituent is introduced and mixed into the solution. The solution is then cooled and stored. After a predetermined period of time, the mixture is reheated and a thickening agent is introduced into the mixture.

Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof.

Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof.

An object of the present invention is to provide, when preparing food products for dysphagia patients, a food product for dysphagia patients having useful functions of probiotics and capable of delivering probiotics administered to a dysphagia patient to the intestines as viable cells by imparting functions of probiotics to such food products, and a thickening composition therefor. For achieving these objects, the present invention provides a thickening composition for dysphagia patients prepared as a powder mixture by mixing dried probiotic cells or a dried probiotic cell preparation and one or more polysaccharides selected from the group consisting of polysaccharides consisting of xanthan gum or guar gum and hydrolysates of these polysaccharides, wherein in the powder mixture, the probiotics and the polysaccharides are allowed to coexist in a contact state. The thickening composition for dysphagia patients is prepared as a powder mixture and the probiotics in the thickening composition can be stably retained without employing special conditions, and when a food product for dysphagia patients is produced by using the thickening composition, a probiotics-containing food product for dysphagia patients having stability against decomposition action by gastric juice after such a food product is eaten can be provided.

An object of the present invention is to provide, when preparing food products for dysphagia patients, a food product for dysphagia patients having useful functions of probiotics and capable of delivering probiotics administered to a dysphagia patient to the intestines as viable cells by imparting functions of probiotics to such food products, and a thickening composition therefor. For achieving these objects, the present invention provides a thickening composition for dysphagia patients prepared as a powder mixture by mixing dried probiotic cells or a dried probiotic cell preparation and one or more polysaccharides selected from the group consisting of polysaccharides consisting of xanthan gum or guar gum and hydrolysates of these polysaccharides, wherein in the powder mixture, the probiotics and the polysaccharides are allowed to coexist in a contact state. The thickening composition for dysphagia patients is prepared as a powder mixture and the probiotics in the thickening composition can be stably retained without employing special conditions, and when a food product for dysphagia patients is produced by using the thickening composition, a probiotics-containing food product for dysphagia patients having stability against decomposition action by gastric juice after such a food product is eaten can be provided.

Preparation of cannabinoid formulations containing: 9-tetrahydrocannabinol (9-THC), 8-tetrahydrocannabinol (8-THC), 9-tetrahydrocannabinolic acid (THCa), cannabidiol (CBD), cannabidiolic acid (CBDa), cannabigerol (CBG), cannabichromene (CBC) and cannabinol (CBN), either alone or in combinations henceforth known as cannabis, have been created using an emulsification process to encapsulate cannabinoids. The aqueous-based method involves micellular encapsulation of cannabinoids, a method that has been used to increase the bioavailability of poorly permeable, lipophilic drugs. These preparations demonstrates the viability of sublingual, buccal, or oral delivery using an aqueous-based encapsulation method, including as a beverage or drink.

Preparation of cannabinoid formulations containing: 9-tetrahydrocannabinol (9-THC), 8-tetrahydrocannabinol (8-THC), 9-tetrahydrocannabinolic acid (THCa), cannabidiol (CBD), cannabidiolic acid (CBDa), cannabigero (CBG), cannabichromene (CBC) and cannabinol (CBN), either alone or in combinations henceforth known as cannabis, have been created using an emulsification process to encapsulate cannabinoids. The aqueous-based method involves micellular encapsulation of cannabinoids, a method that has been used to increase the bioavailability of poorly permeable, lipophilic drugs. The present invention demonstrates the viability of transdermal delivery with gels and patches for consistent and sustained cannabinoid dosing.

This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.

This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.