The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.

The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.

The present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process. A further aspect of the invention is a method for providing a natural roasty, a natural caramel, a natural pop-corn, a natural biscuit and/or a natural buttery flavor note to a food product.

The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.

The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.

The present disclosure relates to methods and compositions for weight management and/or hunger control combining a bolus dose of a taste receptor agonist targeting enteroendocrine cells beyond the stomach with food products.

The present disclosure relates to methods and compositions for weight management and/or hunger control combining a bolus dose of a taste receptor agonist targeting enteroendocrine cells beyond the stomach with food products.

The present invention provides nutritional supplements consisting of an alginate hydrogel with sub-saturating amounts of calcium ions and comprising an aqueous solution comprising active ingredients, selected from sugars, complex carbohydrates, electrolytes, caffeine, and amino acids. The nutritional supplements allow for intake of carbohydrates without causing oral pH lowering and risk of dental caries, and without causing gastrointestinal discomfort while maintaining a high rate of intestinal uptake and oxidation of carbohydrates.

The present invention provides nutritional supplements consisting of an alginate hydrogel with sub-saturating amounts of calcium ions and comprising an aqueous solution comprising active ingredients, selected from sugars, complex carbohydrates, electrolytes, caffeine, and amino acids. The nutritional supplements allow for intake of carbohydrates without causing oral pH lowering and risk of dental caries, and without causing gastrointestinal discomfort while maintaining a high rate of intestinal uptake and oxidation of carbohydrates.

The present invention discloses edible granules with varied flavors, relating to the technical field of food. The present invention comprises carbohydrates, water, emulsifiers, salt, sweeteners, flavor enhancers, acidity modifiers, food flavors, food colors and antioxidants, wherein the amounts of them are: carbohydrates 70-80%, water 10-20%, emulsifiers 0-10%, salt 0-10%, sweeteners 0-10%, flavor enhancers 0-2%, acidity modifiers 0-2%, food flavors 0.01-1%, food colors 0-0.5% and antioxidants 0.01-0.04%. In the present invention, through different components of carbohydrates, water, emulsifiers, salt, sweeteners, flavor enhancers, acidity modifiers, food flavors, food colors and antioxidants, edible granules with varied flavors may be prepared without adding natural substances in the granules of the present invention, so that the problem that the existing natural seasonings have a single taste and are difficult to prepare is solved.