The present invention discloses a nutritional composition and method of using and making the nutritional composition. The nutritional composition is an intact pea protein based nutrient composition for use in both enteral and oral feeding, and provides a nonallergenic diet for providing optimal nutrition to users. The nutritional composition is made from organic and plant-based ingredients. The nutritional composition has pea protein, phytochemical extracts, fatty acids, organic ingredients free of the top eight allergens and corn, and prebiotic fiber. The nutritional composition is provided in liquid form for enteral and/or oral feeding.

The present invention discloses a nutritional composition and method of using and making the nutritional composition. The nutritional composition is an intact pea protein based nutrient composition for use in both enteral and oral feeding, and provides a nonallergenic diet for providing optimal nutrition to users. The nutritional composition is made from organic and plant-based ingredients. The nutritional composition has pea protein, phytochemical extracts, fatty acids, organic ingredients free of the top eight allergens and corn, and prebiotic fiber. The nutritional composition is provided in liquid form for enteral and/or oral feeding.

The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1; (b) between 0.04 and 2.5% (w/w) of anthocyanidin;
wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent : acetic acid equivalent of 0.5:1 to 1.7:1.

The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing a vinegar product containing on a dry weight basis at least 30% (w/w) of acetic acid equivalent, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof; providing a lactic acid fermentation product containing on a dry weight basis at least 30% (w/w) of lactic acid equivalent, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin; mixing the vinegar product, the lactic acid fermentation product and the source of anthocyanidin.

The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.

The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1; (b) between 0.04 and 2.5% (w/w) of anthocyanidin;
wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent : acetic acid equivalent of 0.5:1 to 1.7:1.

The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing a vinegar product containing on a dry weight basis at least 30% (w/w) of acetic acid equivalent, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof; providing a lactic acid fermentation product containing on a dry weight basis at least 30% (w/w) of lactic acid equivalent, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin; mixing the vinegar product, the lactic acid fermentation product and the source of anthocyanidin.

The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.

The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof; (b) between 0.04 and 2.5% (w/w) of anthocyanidin; (c) between 0.3 and 10 mg/kg of carotenoid.

The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing an organic acid product selected from the group of a vinegar product, a lactic acid fermentation product, a propionic acid fermentation product and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin; providing a source of carotenoid containing on a dry weight basis at least 10 mg/kg of carotenoid; and mixing the organic acid product, the source of anthocyanidin and the source of carotenoid.

The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.

The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof; (b) between 0.04 and 2.5% (w/w) of anthocyanidin; (c) between 0.3 and 10 mg/kg of carotenoid.

The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing an organic acid product selected from the group of a vinegar product, a lactic acid fermentation product, a propionic acid fermentation product and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin; providing a source of carotenoid containing on a dry weight basis at least 10 mg/kg of carotenoid; and mixing the organic acid product, the source of anthocyanidin and the source of carotenoid.

The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.

The present disclosure relates to a method for preventing, alleviating, improving or treating female hormone regulation disorder or symptoms, which contains a green tea extract with contents of ingredients changed. Specifically, the method according to an aspect of the present disclosure includes a step of administering an effective amount of a green tea extract, which contains (−)-gallocatechin gallate (GCG) and (−)-epigallocatechin gallate (EGCG) at specific contents, to a subject in need thereof, and may exhibit an effect of preventing, alleviating, improving or treating female hormone regulation disorder or symptoms.

The present disclosure relates to a method for preventing, alleviating, improving or treating female hormone regulation disorder or symptoms, which contains a green tea extract with contents of ingredients changed. Specifically, the method according to an aspect of the present disclosure includes a step of administering an effective amount of a green tea extract, which contains (−)-gallocatechin gallate (GCG) and (−)-epigallocatechin gallate (EGCG) at specific contents, to a subject in need thereof, and may exhibit an effect of preventing, alleviating, improving or treating female hormone regulation disorder or symptoms.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.