The present invention relates to a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat. An object of the present invention is to provide a chocolate-like food product with reduced flavor change that occurs with time. As a result of the finding that incorporation of amino acid into a chocolate-like food product containing polyunsaturated-fatty-acid-containing oil and fat significantly reduces the unpleasant odor that occurs with time, the present invention has been accomplished. The amino acid is preferably at least one amino acid selected from glycine, glutamic acid, alanine, proline, lysine, tryptophan, methionine, valine, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartic acid, glutamine, or asparagine.

The present invention provides nutritional compositions that are employed as oral supplementation to the human diet. The compositions of the present invention provide for supplementation to the diet of the cancer patient, as well as preventative dietary supplementation aimed at supporting the human immune system for those not currently suffering from cancer. The present invention is comprised of specific combinations of selected forms selenium. chromium, and molybdenum in c combination with a fish oil.

The present invention provides nutritional compositions that are employed as oral supplementation to the human diet. The compositions of the present invention provide for supplementation to the diet of the cancer patient, as well as preventative dietary supplementation aimed at supporting the human immune system for those not currently suffering from cancer. The present invention is comprised of specific combinations of selected forms selenium. chromium, and molybdenum in c combination with a fish oil.

A hydrolysate including at least 94%, preferably at least 96%, more preferably 100% by weight of free amino acids relative to the total weight of the amino acids of the hydrolysate, the hydrolysate including at least the following amino acids: at least 93%, preferably at least 95%, of valine in free form by weight relative to the total weight of valine in the hydrolysate, at least 90%, preferably at least 95%, of isoleucine in free form by weight relative to the total weight of isoleucine in the hydrolysate, at least 95%, preferably 100%, of leucine in free form by weight relative to the total weight of leucine in the hydrolysate. Also, a method for preparing the hydrolysate and also a starting material and a complete feed for animal feed containing the hydrolysate.

A hydrolysate including at least 94%, preferably at least 96%, more preferably 100% by weight of free amino acids relative to the total weight of the amino acids of the hydrolysate, the hydrolysate including at least the following amino acids: at least 93%, preferably at least 95%, of valine in free form by weight relative to the total weight of valine in the hydrolysate, at least 90%, preferably at least 95%, of isoleucine in free form by weight relative to the total weight of isoleucine in the hydrolysate, at least 95%, preferably 100%, of leucine in free form by weight relative to the total weight of leucine in the hydrolysate. Also, a method for preparing the hydrolysate and also a starting material and a complete feed for animal feed containing the hydrolysate.

The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil, wherein the composition comprises a source of organic acids, one or more organic acids other than acetic acid, amino acids, and one or more phenolic compounds. More in particular the source of organic acids comprises organic acids other than acetic acid to total organic acids in the source of organic acids at a weight ratio ranging from 0.5% to 60%; and the weight ratio of one or more amino acids to total organic acids in the source of organic acid ranges from 0.03% to 20%.

The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil, wherein the composition comprises a source of organic acids, one or more organic acids other than acetic acid, amino acids, and one or more phenolic compounds. More in particular the source of organic acids comprises organic acids other than acetic acid to total organic acids in the source of organic acids at a weight ratio ranging from 0.5% to 60%; and the weight ratio of one or more amino acids to total organic acids in the source of organic acid ranges from 0.03% to 20%.

Ketogenic compositions including a beta-hydroxybutyrate (BHB) mixed salt are formulated to induce or sustain ketosis in a subject to which the ketogenic compositions are administered. The BHB mixed salt is formulated to provide a biologically balanced set of cationic electrolytes, and is formulated to avoid detrimental health effects associated with imbalanced electrolyte ratios. A ketogenic composition includes BHB salts of at least sodium, potassium, calcium, and magnesium. The BHB salts may also include at least other component such as a BHB compound containing other cations, such as transition metal cations (e.g., zinc or iron), a BHB-amino acid salts, medium chain fatty acid source, vitamin D.sub.3, flavorant, or other excipient.

Ketogenic compositions including a beta-hydroxybutyrate (BHB) mixed salt are formulated to induce or sustain ketosis in a subject to which the ketogenic compositions are administered. The BHB mixed salt is formulated to provide a biologically balanced set of cationic electrolytes, and is formulated to avoid detrimental health effects associated with imbalanced electrolyte ratios. A ketogenic composition includes BHB salts of at least sodium, potassium, calcium, and magnesium. The BHB salts may also include at least other component such as a BHB compound containing other cations, such as transition metal cations (e.g., zinc or iron), a BHB-amino acid salts, medium chain fatty acid source, vitamin D.sub.3, flavorant, or other excipient.

Cold-brewed compositions and methods for preparing them are disclosed that comprise the general steps of: (a) adding together ingredients comprising unheated aqueous liquid, a variety of brewing ingredients, and emulsion stabilizers comprising polysaccharides to obtain various aqueous mixtures; (b) grinding brewing ingredients amidst the obtained aqueous mixtures for a period of 30 seconds to three minutes to obtain various dispersions of finely ground brewing particles; and (c) removing brewing particles large enough to be detected by the tongue or mouth to obtain a variety of novel cold-brewed compositions that possess stabilized emulsions.