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.

Provided herein are methods and processes for emulsifying non-polar compounds, such as omega fatty acids. Also provided are compositions that can be prepared according to the methods and processes described herein. The compositions, for example, have a high amount of the non-polar compound, such as a large amount of omega fatty acids. The non-polar compounds are also present in very small droplets within composition. For example, the mean or median particle size of the droplets is less than about 5 m. Further, the composition includes a low amount of surfactant, such as less than about 10-15% of the surfactant.

Provided herein are methods and processes for emulsifying non-polar compounds, such as omega fatty acids. Also provided are compositions that can be prepared according to the methods and processes described herein. The compositions, for example, have a high amount of the non-polar compound, such as a large amount of omega fatty acids. The non-polar compounds are also present in very small droplets within composition. For example, the mean or median particle size of the droplets is less than about 5 m. Further, the composition includes a low amount of surfactant, such as less than about 10-15% of the surfactant.

An oral composition comprising at least one probiotic bacteria selected from the genera: Lactobacillus, Bifidobacterium, and Bacillus, and ferric pyrophosphate.

An oral composition comprising at least one probiotic bacteria selected from the genera: Lactobacillus, Bifidobacterium, and Bacillus, and ferric pyrophosphate.

The present invention addresses the problem of providing a gel composition, which comprises a large amount of a fat or an oil containing medium-chain fatty acids in the constituting fatty acids thereof, shows no separation of the fat or oil and relieves gastric distress when eating, and a method for manufacturing the same. The gel composition according to the present invention, which is a gel composition prepared by gelling an oil-in-water type emulsion having an average emulsified particle size of 2-40 m, contains 20-60 mass % of triglycerides, wherein 40 mass % or more of the total constituting fatty acids of the triglycerides are medium-chain fatty acids. The triglycerides may comprise a medium-chain fatty acid triglyceride.

The invention provides a sweetener composition comprising a core nano particle in association with a sweetener carbohydrate

Novel compositions comprising omega-3 fatty acids and uses thereof are disclosed.

Novel compositions comprising omega-3 fatty acids and uses thereof are disclosed.