The present invention provides a hydrocolloid-based thickener composition for the management of dysphagia with improved dispersibility in water or aqueous liquids to allow for ready hydration and solubilisation, and a process for preparing the same. More specifically, the present invention provides a process for preparing a readily dispersible hydrocolloid composition, the process comprising (a) providing a dry blend of xanthan gum, carboxymethyl cellulose and maltodextrin in the form of a powder; (b) contacting the dry blend of step (a) with a solution of a calcium salt to provide a first agglomerate; (c) contacting the first agglomerate of step (b) with a solution of maltodextrin to provide a second agglomerate; and (d) recovering the second agglomerate, and the composition obtained thereby.

The present invention provides a hydrocolloid-based thickener composition for the management of dysphagia with improved dispersibility in water or aqueous liquids to allow for ready hydration and solubilisation, and a process for preparing the same. More specifically, the present invention provides a process for preparing a readily dispersible hydrocolloid composition, the process comprising (a) providing a dry blend of xanthan gum, carboxymethyl cellulose and maltodextrin in the form of a powder; (b) contacting the dry blend of step (a) with a solution of a calcium salt to provide a first agglomerate; (c) contacting the first agglomerate of step (b) with a solution of maltodextrin to provide a second agglomerate; and (d) recovering the second agglomerate, and the composition obtained thereby.

The present invention provides a composition for providing thickness to foods and drinks and improving swallowability for foods and drinks. More specifically, the present invention is a composition comprising a first thickener and a second thickener for providing thickness to foods and drinks and improving swallowability for foods and drinks, wherein

the first thickener shows pseudoplasticity at the shear rate from 1 to 100S.sup.−1,

the second thickener shows Newtonian viscosity at the shear rate from 1 to 100S.sup.−1,

and the thickeneing effect when the first and the second thickeners are used in combination in an equal amount is equal to or less than an additive level of the thickening effect when each were used alone.

The present invention provides a composition for providing thickness to foods and drinks and improving swallowability for foods and drinks. More specifically, the present invention is a composition comprising a first thickener and a second thickener for providing thickness to foods and drinks and improving swallowability for foods and drinks, wherein

the first thickener shows pseudoplasticity at the shear rate from 1 to 100S.sup.−1,

the second thickener shows Newtonian viscosity at the shear rate from 1 to 100S.sup.−1,

and the thickeneing effect when the first and the second thickeners are used in combination in an equal amount is equal to or less than an additive level of the thickening effect when each were used alone.

The use of waste from fruit and/or vegetables extruded at 105° C. to 180° C., namely sugar beet marc and/or apple pomace and/or currant pomace and/or chokeberry pomace and/or soya pomace as an additive to increase the viscosity of foodstuffs.

The use of waste from fruit and/or vegetables extruded at 105° C. to 180° C., namely sugar beet marc and/or apple pomace and/or currant pomace and/or chokeberry pomace and/or soya pomace as an additive to increase the viscosity of foodstuffs.

The present disclosure relates to rheology modified, low foaming aqueous antimicrobial compositions. The compositions are phase stable under acidic conditions, and do not need to be rinsed from the surface to which they are applied. The present disclosure further relates to methods of use thereof.

The present disclosure relates to rheology modified, low foaming aqueous antimicrobial compositions. The compositions are phase stable under acidic conditions, and do not need to be rinsed from the surface to which they are applied. The present disclosure further relates to methods of use thereof.

The present invention provides methods, compositions and modified foods and foodstuffs useful for weight management and glycemic control.

The present invention provides methods, compositions and modified foods and foodstuffs useful for weight management and glycemic control.