Liquid nutritional compositions including both soy protein and dairy protein demonstrate enhanced rheological properties. By suitable selection of the types and amounts of these proteins, high caloric density products can be obtained without adversely affecting other desirable properties such as nutritional value, stability, taste, and mouthfeel.

An imitation cheese composition is provided with improved melt functionality. The imitation cheese composition includes non-interesterified/non-hydrogenated vegetable oils, fractionated vegetable oils, specific corn-derived food starches, specific potato-derived food starches, gelatin, and hydrocolloids.

An imitation cheese composition is provided with improved melt functionality. The imitation cheese composition includes non-interesterified/non-hydrogenated vegetable oils, fractionated vegetable oils, specific corn-derived food starches, specific potato-derived food starches, gelatin, and hydrocolloids.

Provided herein are protein beverages. In particular, provided herein are protein beverages that are thickened, stable, and ready to drink beverages designed for consumption by subjects (e.g., subjects having a need for thickened beverages). In some embodiments, the subjects are subjects having dysphagia.

Provided herein are protein beverages. In particular, provided herein are protein beverages that are thickened, stable, and ready to drink beverages designed for consumption by subjects (e.g., subjects having a need for thickened beverages). In some embodiments, the subjects are subjects having dysphagia.

A spherical ingredient-containing topping condiment includes on a wet basis: (A) 1 to 50% by weight of a 4-mesh-pass to 16-mesh-on ingredient comprising a spherical ingredient; and (B) 0.1 to 50% by weight of a 16-mesh-pass to 100-mesh-on ingredient. An amount of the spherical ingredient is 10 to 100% by weight in the ingredient (A) and 3.0% by weight or more in the condiment. The spherical ingredient has a repose angle of 20<<45 determined with tan =H/r. The condiment has a viscosity of 600 to 8,500 mPa.Math.s as determined by a B-type viscometer and a viscosity of 6 to 25 cm at a measurement temperature of 20 C. for a measurement time of 30 seconds as determined by a Bostwick viscometer.

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.

Disclosed is a method for decreasing viscosity, increasing solubility and decreasing particle size of milk proteins by admixing milk protein with at least one transglutaminase.

Disclosed is a method for decreasing viscosity, increasing solubility and decreasing particle size of milk proteins by admixing milk protein with at least one transglutaminase.