A synergistic combination of butyric-acid-producing prebiotics and probiotics, which is used in the fields of foods, dietary supplements and drugs. Specifically, a composition containing probiotics and prebiotics, a food, dietary supplement or pharmaceutical preparation including the composition, and the use of the composition for alleviating and improving a disease or a discomfort, or reducing the occurrence of a disease or a discomfort, wherein the disease or discomfort is related to insufficient butyric acid in the intestine, or to insufficient butyric-acid-producing microorganisms in the intestine. A method for promoting Bifidobacterium lactis HNO19 to produce butyric acid, the method including using a galactooligosaccharide and lactulose as carbon sources for the cultivation of Bifidobacterium lactis HNO19, wherein the weight ratio of the galactooligosaccharide to lactulose is 1:1 to 4:1.

A synergistic combination of butyric-acid-producing prebiotics and probiotics, which is used in the fields of foods, dietary supplements and drugs. Specifically, a composition containing probiotics and prebiotics, a food, dietary supplement or pharmaceutical preparation including the composition, and the use of the composition for alleviating and improving a disease or a discomfort, or reducing the occurrence of a disease or a discomfort, wherein the disease or discomfort is related to insufficient butyric acid in the intestine, or to insufficient butyric-acid-producing microorganisms in the intestine. A method for promoting Bifidobacterium lactis HNO19 to produce butyric acid, the method including using a galactooligosaccharide and lactulose as carbon sources for the cultivation of Bifidobacterium lactis HNO19, wherein the weight ratio of the galactooligosaccharide to lactulose is 1:1 to 4:1.

An emulsion composition includes water, an oily component, gum ghatti and a modified starch. The content of the gum ghatti is 32% by mass or less and the content of the modified starch is 500 parts by mass or less relative to 100 parts by mass of the gum ghatti. The emulsion composition has excellent emulsion stability.

An emulsion composition includes water, an oily component, gum ghatti and a modified starch. The content of the gum ghatti is 32% by mass or less and the content of the modified starch is 500 parts by mass or less relative to 100 parts by mass of the gum ghatti. The emulsion composition has excellent emulsion stability.

The present invention pertains to high protein, micellar casein-containing nutritional liquids enriched with polyphenols and a method of their production. The invention particularly provides such high protein liquids having a reduced viscosity and a reduced tendency to cold-gelation.

The present invention pertains to high protein, micellar casein-containing nutritional liquids enriched with polyphenols and a method of their production. The invention particularly provides such high protein liquids having a reduced viscosity and a reduced tendency to cold-gelation.

The present invention relates generally to a lipid component that comprises a subset of milk lipids and that can confer on a composition an attribute conferred by a mammal-produced milk or milk fat. The present invention further provides methods for producing such lipid component. The present invention further relates to compositions that comprise such lipid component, and methods for producing the same.

The disclosure provides a method of improving the cognitive function of an animal by providing a composition containing beta-casein, wherein at least 75% by weight of the beta-casein is a beta-casein variant that does not produce BCM-7 on digestion in the gut of the animal.

The system for foaming milk comprises a container (2) for milk; an air inlet (3); a pump (4), wherein liquid milk is mixed with the air in order to produce foamed milk; and an outlet (6), wherein foamed milk is supplied, wherein the container is a container for powdered milk, and wherein the system for foaming milk further comprises a tank (8) for water and a premixing chamber (9). In the method for foaming milk, the milk is provided as powdered milk and is premixed with water in order to provide liquid milk which is mixed with the air in order to produce foamed milk. It enables a system and method for foaming milk to be provided which achieves the foaming of the milk with a “gel” effect from dehydrated powdered milk, the durability of which is much greater than liquid milk.

The present disclosure generally relates to the use of certain compounds, such as anthocyanins, saponins, or combinations thereof, at low concentrations to improve the aqueous solubility of flavonoid compounds. Thus, in certain aspects, the disclosure provides aqueous compositions including flavonoid compounds, such as naringenin or phloretin, and one or more compounds selected rom anthocyanin compounds, saponins, and combinations thereof. In related aspects, the disclosure provides methods and uses of certain compounds, such as anthocyanins, saponins, or combinations thereof, to enhance the aqueous solubility of flavonoid compounds. In related aspects, the disclosure provides methods to maintain the stability of a supersaturated aqueous solution of flavonoid compounds, for example, by increasing the kinetic stability of such supersaturated aqueous solutions. In some further embodiments of the foregoing aspects, the aqueous compositions are used to make flavored articles, such as beverage or dairy products, that contain concentration of surfactants, co-solvents, hydrotropes, or complexing agents below the typical taste-affecting thresholds in humans.