[Problem] To provide a metabolic syndrome inhibitor which can inhibit the accumulation of visceral fat and body fat to thereby ameliorate or prevent metabolic syndrome.

[Solution] The metabolic syndrome inhibitor according to the present invention comprises soybean hypocotyl oil as an active ingredient. In particular, the metabolic syndrome inhibitor serves as a body fat accumulation inhibitor and/or a blood neutral fat increase inhibitor. In particular, the body fat accumulation inhibitor serves as a visceral fat accumulation inhibitor.

Low cariogenic and low-laxation chewy confections comprising a non-cariogenic sweetener comprising erythritol and a doctoring agent comprising at least one of sucromalt, linear inulin, branched inulin, brown rice syrup, indigestible dextrin, polydextrose, isomaltooligosaccharide, and soluble corn fiber are provided. Methods for preparing low cariogenic and low-laxation chewy confections are also provided.

Low cariogenic and low-laxation chewy confections comprising a non-cariogenic sweetener comprising erythritol and a doctoring agent comprising at least one of sucromalt, linear inulin, branched inulin, brown rice syrup, indigestible dextrin, polydextrose, isomaltooligosaccharide, and soluble corn fiber are provided. Methods for preparing low cariogenic and low-laxation chewy confections are also provided.

Described herein is method of preparing a food including medicinal herb extracts for strengthening liver function. The method includes washing medicinal herbs, extracting the medicinal herbs to obtain extracts, passing the extracts through a packed column, aging and filtering the extracts, mixing the filtered extracts with palm oil and grape seeds to obtain a mixture, aging the mixture, sterilizing the aged mixture, passing the sterilizing mixture through a packed column, packaging the sterilized mixture, and making the packaged mixture into a final product. The medicinal herbs includes Hovenia dulcis, young leaves of Artemisia scoparia, Pueraria thunbergiana, Curcuma longa, Angelica gigas, licorice, or cinnamon. Also described herein is the food including medicinal herb extracts for strengthening liver function made according to the method.

Described herein is method of preparing a food including medicinal herb extracts for strengthening liver function. The method includes washing medicinal herbs, extracting the medicinal herbs to obtain extracts, passing the extracts through a packed column, aging and filtering the extracts, mixing the filtered extracts with palm oil and grape seeds to obtain a mixture, aging the mixture, sterilizing the aged mixture, passing the sterilizing mixture through a packed column, packaging the sterilized mixture, and making the packaged mixture into a final product. The medicinal herbs includes Hovenia dulcis, young leaves of Artemisia scoparia, Pueraria thunbergiana, Curcuma longa, Angelica gigas, licorice, or cinnamon. Also described herein is the food including medicinal herb extracts for strengthening liver function made according to the method.

Provided are a sweetness and/or saltiness enhancing agent and a method for enhancing sweetness and/or saltiness. This sweetness and/or saltiness enhancing agent includes, as an active ingredient, an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat. This method for enhancing sweetness and/or saltiness of a food product is characterized by adding to a food product an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat.

Provided are a sweetness and/or saltiness enhancing agent and a method for enhancing sweetness and/or saltiness. This sweetness and/or saltiness enhancing agent includes, as an active ingredient, an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat. This method for enhancing sweetness and/or saltiness of a food product is characterized by adding to a food product an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat.

A heat resistant chocolate containing ethylcellulose. The ethylcellulose is introduced into the chocolate as a solution in oil or in a non-aqueous solvent, suitably in an amount of from about 1% to about 3% ethylcellulose by weight. Ethylcellulose oleogels may also be used to replace a portion of the oils and fats normally present in chocolate and/or to formulate fillings for filled chocolates exhibiting reduced oil migration. Also provided are methods of making chocolate compositions according to the invention.

A heat resistant chocolate containing ethylcellulose. The ethylcellulose is introduced into the chocolate as a solution in oil or in a non-aqueous solvent, suitably in an amount of from about 1% to about 3% ethylcellulose by weight. Ethylcellulose oleogels may also be used to replace a portion of the oils and fats normally present in chocolate and/or to formulate fillings for filled chocolates exhibiting reduced oil migration. Also provided are methods of making chocolate compositions according to the invention.

Disclosed are processes for the preparation blends of at least one oil and at least one fat and the use of such blends as ingredients of various infant formulas and other articles manufacture.