This invention describes new hydrated and anhydrous polymorphs of 2-0-ficosyllactose (2FL): Polymorph A 2FL-3/2H.sub.2O, Polymorph B 2TL-5/2H.sub.2O and anhydrous Polymorph C. There is also a description of the methods for obtaining them, and of a new method for preparing Polymorph I already known in the literature.

This invention describes new hydrated and anhydrous polymorphs of 2-0-ficosyllactose (2FL): Polymorph A 2FL-3/2H.sub.2O, Polymorph B 2TL-5/2H.sub.2O and anhydrous Polymorph C. There is also a description of the methods for obtaining them, and of a new method for preparing Polymorph I already known in the literature.

This invention describes new hydrated and anhydrous polymorphs of 2-O-fucosyllactose (2FL): Polymorph A 2FL-3/2H.sub.2O, Polymorph B 2TL-5/2 H.sub.2O and anhydrous Polymorph C. There is also a description of the methods for obtaining them, and of a new method for preparing Polymorph I already known in the literature.

This invention describes new hydrated and anhydrous polymorphs of 2-O-fucosyllactose (2FL): Polymorph A 2FL-3/2H.sub.2O, Polymorph B 2TL-5/2 H.sub.2O and anhydrous Polymorph C. There is also a description of the methods for obtaining them, and of a new method for preparing Polymorph I already known in the literature.

Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.

The present invention relates to a new dry, expanded milk-based snack food product; it also relates to a method for the preparation thereof and to uses thereof.

The present invention relates to a new dry, expanded milk-based snack food product; it also relates to a method for the preparation thereof and to uses thereof.

The present invention provides a composition exhibiting delayed transit through the gastrointestinal tract comprising one or more active agents, fenugreek fiber and at least one pharmaceutically acceptable excipient. The present invention further relates to gastroretentive dosage forms comprising fenugreek fibers.