The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present invention further provides the methods of making such compositions.

A method for forming an acid whey-based food product, the method comprising: (a) preparing a matrix suitable for spray drying, wherein the matrix is a homogenous mixture comprising acid whey and flour; and (b) spray drying the matrix to form a powder of dried matrix; thereby forming the acid whey-based food product that is a powder comprising particles, wherein each particle comprises homogeneous mixture of dried acid whey and flour.

A method for forming an acid whey-based food product, the method comprising: (a) preparing a matrix suitable for spray drying, wherein the matrix is a homogenous mixture comprising acid whey and flour; and (b) spray drying the matrix to form a powder of dried matrix; thereby forming the acid whey-based food product that is a powder comprising particles, wherein each particle comprises homogeneous mixture of dried acid whey and flour.

The present disclosure provides for a high-protein, powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a synergistic combination of two or three distinct whey protein powders.

The present disclosure provides for a high-protein, powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a synergistic combination of two or three distinct whey protein powders.

To provide a modified protein having excellent gel forming property and chewy feel, a material for mineral preparation is a fired product of seed coats, leaves or stalks of buckwheat and is added to protein.

Disclosed herein are compositions for treating anxiety and related disorders. In some embodiments, the compositions comprise dihydrohonokiol-B (“DHH-B”) and at least one pharmaceutically acceptable carrier, wherein the DHH-B is present in an amount ranging from between about 0.5% to about 25% by total weight of the composition. In other embodiments, the compositions comprise dihydrohonokiol-B (“DHH-B”) and at least one pharmaceutically acceptable carrier, wherein the DHH-B is present in an amount ranging from between about 0.000001% to about 5% by total weight of the composition.

The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present invention further provides the methods of making such compositions.

The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present invention further provides the methods of making such compositions.

The present invention provides a composition for debittering hydrolyzed proteins and a product, preparation and use thereof. The composition comprises a short chain fatty acid, a medium chain fatty acid and a long chain fatty acid, wherein, based on total mass of the short chain fatty acid, the medium chain fatty acid and the long chain fatty acid which is 100%, the medium chain fatty acid is present in an amount of 0.2-4.7%, the long chain fatty acid is present in an amount of 95.1-99.4%, and the remaining is the short chain fatty acid. The present invention can effectively reduce the bitter taste of hydrolyzed proteins and is widely used.