1. Use of a compound having the formula (1) (2) (3) or (4) or combinations thereof, for providing a source of butyrate C with improved organoleptic properties wherein R.sup.1, R.sup.2, R.sup.3, R.sup.4, R.sup.5 and R.sup.6 are independently a long chain fatty acid having between 16 and 20 carbons for use in weight management

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Particles comprising a plant protein shell and encapsulating hydrophobic compounds and optionally also bioavailability enhancers, are provided. Further provided is a composition and a kit comprising the particle and methods of preparation thereof. Methods of use, such as for enhancing the bioavailability of the hydrophobic compound, are also provided.

Particles comprising a plant protein shell and encapsulating hydrophobic compounds and optionally also bioavailability enhancers, are provided. Further provided is a composition and a kit comprising the particle and methods of preparation thereof. Methods of use, such as for enhancing the bioavailability of the hydrophobic compound, are also provided.

The present invention relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products.

The present invention relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products.

Disclosed is a composition comprising a gluconic acid and/or one or more gluconic acid derivatives and a controlled release agent, wherein the controlled release agent allows partial, substantial, or substantially complete ruminal bypass of the composition. The composition may be used as a ruminant feed or feed supplement, particularly for increasing milk fat production in a lactating ruminant, for improving the health status of the hindgut of a ruminant, for increasing the production of butyrate in the hindgut of a ruminant, and/or for increasing somatic growth of a ruminant.

The present invention relates to a process for winterizing crude fish oil by an improved winterization process, wherein a solubilizing agent is added to the fish oil prior to the winterization. The solubilizing agent is preferably a fat-soluble edible organic compound, such as fatty acids or fatty acid mixtures. The invention further relates to compositions obtainable by the process.

A process for producing a fat-encapsulated ingredient. A fat is metered into an extruder, the fat having a melting point of at least 50° C. The fat is heated in in the extruder during rotation of at least one screw. At least one ingredient is metered into a barrel of the extruder to produce a flowable mixture. The flowable mixture is cooled in a a downstream adjacent section of the extruder barrel. The mixture is subsequently discharged through an extruder die. After discharge, the mixture is comminuted.

A process for producing a fat-encapsulated ingredient. A fat is metered into an extruder, the fat having a melting point of at least 50° C. The fat is heated in in the extruder during rotation of at least one screw. At least one ingredient is metered into a barrel of the extruder to produce a flowable mixture. The flowable mixture is cooled in a a downstream adjacent section of the extruder barrel. The mixture is subsequently discharged through an extruder die. After discharge, the mixture is comminuted.

The present invention relates to novel applications of hop acids and formulations using hop acids. More specifically, the present invention relates to formulations comprising hop acids to stabilise or emulsify hop oils or other essential oils in aqueous media. We describe an aqueous emulsifiable composition comprising 0.01-5.00 wt % of at least one essential oil and 0.005-10.0 wt % of at least one hop acid, the balance being water. We also describe a method of stabilising or emulsifying an essential oil or mixture of essential oils. The method comprises mixing the essential oil or mixture of essential oils with at least one hop acid to form an essential oil and hop acid mixture and mixing the essential oil and hop acid mixture with water. We further describe the use, as an emulsifier, of a composition comprising at least one hop acid and beverages obtainable with the composition.