The present invention provides stable amorphous calcium carbonate (ACC) compositions, and food articles comprising said compositions.

The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.

This disclosure features human milk permeates and compositions containing the same obtained from fractionated whole human milk. The oligosaccharide rich permeate and permeate compositions of the present invention are useful as nutritional supplements for pre-term and full term infants, for establishing or maintaining gut flora and for treating the symptoms of inflammatory bowel disease.

The present disclosure discloses a casein micelle with composition and structural features simulating human milk and a preparation method thereof. The method includes the following steps: adding a citrate ion, a calcium ion, and a phosphate ion to a solution of compound casein to obtain a mixed solution; and then adjusting the pH of the mixed solution to 6.7-7.4, and achieving a constant volume with water to obtain a solution of the casein micelle simulating human milk. Wherein β-casein, κ-casein, and α.sub.s1-casein have a mass proportion of 65-71%, 17-23%, and 9-15% in the compound casein respectively. In the solution of the casein micelle simulating human milk, the concentrations of compound casein, citrate ion, calcium ion and phosphate ion were 0.3-0.6%, 1.5-4.2 mM, 4.5-10.8 mM, and 1.1-4.5 mM, respectively. The casein micelle simulating human milk of the present disclosure is similar to human milk casein micelle, and has low allergenicity.

The invention relates to a method for producing a milk food made as a substitute for breast milk, in the form of a ready-to-use, long-life liquid. The invention also relates to the facility for implementing said method and to the milk food made as a substitute for breast milk produced by said method.

Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as cream cheese, processed cheese, or cultured cheese.

Beverage compositions and methods of preparing the same are provided herein. The beverage compositions can include calcium supplied from a calcium carbonate source including aragonite and a liquid component, such as water, a juice, a milk, and a combination thereof. Calcium components including aragonite particles and at least one additive agent as well as sweetener components including aragonite particles and at least one sweetener are also provided herein.

The present disclosure discloses a milk powder containing maltopentaose trehalose instead of maltodextrin and a preparation method thereof, and belongs to the field of processing of dairy products. In the present disclosure, a formula milk powder containing maltopentaose trehalose instead of maltodextrin includes the following raw materials in parts by mass: 85-90 parts of fresh milk, 1-2 parts of maltopentaose trehalose, 5-10 parts of vegetable oil, 1-2 parts of a desalted whey powder, 1.5-3 parts of a concentrated whey protein powder, 0.5-0.8 parts of lactose, 0.05-0.1 parts of a multivitamin, and 0.05-0.1 parts of a complex mineral. Differences in physical and chemical properties of products due to a nonuniform polymerization degree of maltodextrin are reduced, and the problem that a Maillard reaction is likely to be induced when the maltodextrin is mixed with an amino acid or protein is solved.

The present invention provides stabilized amorphous calcium carbonate (ACC) formulations, comprising ACC and a non-aqueous liquid carrier in which the ACC is dispersed. The present invention further provides cosmetic and pharmaceutical compositions comprising ACC.

The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.