Food composition in the form of an oil-in-water emulsion comprising water, a first acidulant selected from the group consisting of lactic acid, benzoic acid, acetic acid, sorbic acid and mixtures thereof, structurant, selected from the group consisting of starch, flour, gum, fiber and mixtures thereof, 5 to 60 wt % of vegetable oil, non-soy plant protein having an average particle size of below 100 micrometers, and a second acidulant, having a pKa of 3.2 or lower, wherein the weight ratio between plant protein and vegetable oil is ≥0.3, and wherein the pH of the composition is of between 2.5 and 4.5.

Disclosed herein is a method for producing modified gum arabic, the method comprising: providing gum arabic; heating said gum arabic, resulting in heat-treated gum arabic; dissolving said heat-treated gum arabic in a solution; optionally, filtering said solution containing said dissolved gum arabic; and subjecting said solution containing said dissolved gum arabic to spray-drying. Further disclosed herein is a gum arabic from Acacia Senegal having (i) a weight average molecular weight (M.sub.w) of ≥3.8.Math.10.sup.6 Da, and/or (ii) a RMS-radius of gyration (R.sub.g) of ≥140 nm.

Disclosed herein is a method for producing modified gum arabic, the method comprising: providing gum arabic; heating said gum arabic, resulting in heat-treated gum arabic; dissolving said heat-treated gum arabic in a solution; optionally, filtering said solution containing said dissolved gum arabic; and subjecting said solution containing said dissolved gum arabic to spray-drying. Further disclosed herein is a gum arabic from Acacia Senegal having (i) a weight average molecular weight (M.sub.w) of ≥3.8.Math.10.sup.6 Da, and/or (ii) a RMS-radius of gyration (R.sub.g) of ≥140 nm.

The present disclosure provides a nutritional formula comprising alpha-lactalbumin enriched whey protein concentrate; lactoferrin; oleic acid-palmitic acid-oleic acid triglyceride; lactose; lutein; docosahexanoic acid; arachidonic acid; galactooligosaccharides; and fructooligosaccharides. The provided nutritional formulas may be useful in providing nutrition and/or promoting postnatal development of a subject (e.g., promoting postnatal development of an infant's gastrointestinal tract, promoting proper gastrointestinal function, nutrient absorption, proper immune system development, etc.). Also provided are powder forms, reconstituted formulas, kits, methods, and uses that include or involve a nutritional formula described herein.

The present disclosure provides a nutritional formula comprising alpha-lactalbumin enriched whey protein concentrate; lactoferrin; oleic acid-palmitic acid-oleic acid triglyceride; lactose; lutein; docosahexanoic acid; arachidonic acid; galactooligosaccharides; and fructooligosaccharides. The provided nutritional formulas may be useful in providing nutrition and/or promoting postnatal development of a subject (e.g., promoting postnatal development of an infant's gastrointestinal tract, promoting proper gastrointestinal function, nutrient absorption, proper immune system development, etc.). Also provided are powder forms, reconstituted formulas, kits, methods, and uses that include or involve a nutritional formula described herein.

An early in life nutritional intervention with a lipid component having both large lipid globules with phospholipids and an increased amount of palmitic acid in the sn-2 position in triglycerides were found to improve the fatty acid composition of cell membranes, in particular brain membranes.

Plant-based nutritional compositions comprise fava bean protein isolate and pea protein. The fava bean protein isolate comprises greater than about 10 wt % of the total protein in the composition, and the pea protein comprises less than about 50 wt % of the total protein in the composition. In certain embodiments, the nutritional compositions are high in protein, high in fiber, and low in calories. The compositions may be dairy-free and/or soy-free.

Plant-based nutritional compositions comprise fava bean protein isolate and pea protein. The fava bean protein isolate comprises greater than about 10 wt % of the total protein in the composition, and the pea protein comprises less than about 50 wt % of the total protein in the composition. In certain embodiments, the nutritional compositions are high in protein, high in fiber, and low in calories. The compositions may be dairy-free and/or soy-free.

The present invention is a method and apparatus for the infusion of cannabinoids into a shelf-stable food composition. The composition contains a combination of two or more lipid-based oils with the addition of an emulsifier. The combination of oils presents a composition rich in varied length triglycerides which aids in the process of infusing lipophilic plant compounds (e.g. cannabinoids) into lipid-based foods. The unique varied triglyceride makeup of the present invention increases bioavailability of cannabinoids upon consumption. The core components of the invention are an oil rich in fat such as coconut oil, clarified butter, and an emulsifying agent such as lecithin, which, generally speaking, are configured as follows: an oil rich in saturated fats such as coconut oil is combined with a second oil rich in saturated fats such as clarified butter, and an emulsifying agent such as lecithin. The components are mixed until well blended.

The present invention is a method and apparatus for the infusion of cannabinoids into a shelf-stable food composition. The composition contains a combination of two or more lipid-based oils with the addition of an emulsifier. The combination of oils presents a composition rich in varied length triglycerides which aids in the process of infusing lipophilic plant compounds (e.g. cannabinoids) into lipid-based foods. The unique varied triglyceride makeup of the present invention increases bioavailability of cannabinoids upon consumption. The core components of the invention are an oil rich in fat such as coconut oil, clarified butter, and an emulsifying agent such as lecithin, which, generally speaking, are configured as follows: an oil rich in saturated fats such as coconut oil is combined with a second oil rich in saturated fats such as clarified butter, and an emulsifying agent such as lecithin. The components are mixed until well blended.