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.

The present invention relates to a complementary nutritional composition characterized by a low glycemic load and/or index and/or comprising an ingredient characterized by a low glycemic index for use in treatment, prevention and/or reducing the risk of a metabolic syndrome disorder appearing later in life.

The present invention relates to a complementary nutritional composition characterized by a low glycemic load and/or index and/or comprising an ingredient characterized by a low glycemic index for use in treatment, prevention and/or reducing the risk of a metabolic syndrome disorder appearing later in life.

A vegan, potato emulsion includes heat treated potato in an amount of 0.5-20% by weight. The emulsion further comprises at least one sugar in an amount of 0-5% by weight; at least one vegetable emulsifier in an amount of 0.09-1.0 by weight; at least one oil in an amount of 0.50-6% by weight; at least one added vegetable protein in an amount of 0.20-3% by weight; and water adding up to 100% by weight. The emulsion has an oil droplet size D[3,2] of 0.1-10 m. The potato emulsion is whitish, and is whippable providing a foam.

A vegan, potato emulsion includes heat treated potato in an amount of 0.5-20% by weight. The emulsion further comprises at least one sugar in an amount of 0-5% by weight; at least one vegetable emulsifier in an amount of 0.09-1.0 by weight; at least one oil in an amount of 0.50-6% by weight; at least one added vegetable protein in an amount of 0.20-3% by weight; and water adding up to 100% by weight. The emulsion has an oil droplet size D[3,2] of 0.1-10 m. The potato emulsion is whitish, and is whippable providing a foam.

The present invention provides nutritional supplements comprising alginate, in combination with pectin, which will form hydrogels in the stomach when exposed to the low pH of the gastric juice. The formation of a hydrogel will lead to delayed release of sugars and other active ingredients in the stomach. The nutritional supplements can comprise high concentrations of sugars and complex carbohydrates without causing unwanted gastrointestinal symptoms.

There is provided a formula for creating a low carbohydrate value sugar fondant comprising: at least 50% by weight Erythritol, up to 30% by weight monosaccharide; and up to 5% by weight gelling agent, the fondant is used for pastry decorating and is flexible and stretchy and may be shaped and reshaped many times, and the formula has a caloric value of maximum 150 per 100 grams so that the blood sugar level is barely affected upon consuming the fondant.

A dry consumable preparation and related methods are disclosed. The preparation has a bulking agent, and a cannabinoid and/or a cannabinoid extract containing one or more cannabinoids plated onto the bulking agent. The preparation also has an effervescence agent. The effervescence agent has sodium bicarbonate, potassium bicarbonate, and at least one acid, the at least one acid having at least one of citric acid, tartaric acid, or malic acid. The effervescence agent further has a ratio of sodium bicarbonate to potassium bicarbonate to the acid(s) that creates a chemical pH buffering system at a targeted pH range when the dry consumable preparation is added to a targeted amount of water.

A dry consumable preparation and related methods are disclosed. The preparation has a bulking agent, and a cannabinoid and/or a cannabinoid extract containing one or more cannabinoids plated onto the bulking agent. The preparation also has an effervescence agent. The effervescence agent has sodium bicarbonate, potassium bicarbonate, and at least one acid, the at least one acid having at least one of citric acid, tartaric acid, or malic acid. The effervescence agent further has a ratio of sodium bicarbonate to potassium bicarbonate to the acid(s) that creates a chemical pH buffering system at a targeted pH range when the dry consumable preparation is added to a targeted amount of water.

A dry consumable preparation and related methods are disclosed. The preparation has a bulking agent, and a cannabinoid and/or a cannabinoid extract containing one or more cannabinoids plated onto the bulking agent. The preparation also has an effervescence agent. The effervescence agent has sodium bicarbonate, potassium bicarbonate, and at least one acid, the at least one acid having at least one of citric acid, tartaric acid, or malic acid. The effervescence agent further has a ratio of sodium bicarbonate to potassium bicarbonate to the acid(s) that creates a chemical pH buffering system at a targeted pH range when the dry consumable preparation is added to a targeted amount of water.