A low osmolality oral rehydration slush composition is provided. The oral rehydration slush composition includes: water; a source of carbohydrate; a source of electrolytes; and a source of citrate. The oral rehydration slush composition has an osmolality of 70 mOsm/kg H.sub.2O to 350 mOsm/kg H2O. The oral rehydration slush composition can be used to treat individuals suffering from dehydration.

A mineral-containing composition is added to water or drink to improve the flavor thereof. Provided is a mineral-containing composition containing potassium ions the concentration of which is the highest of the metal ions present in the mineral-containing composition.

Produced in an ice that can be added to water or drink to improve the flavor thereof. Provided is a mineral-containing composition containing potassium ions the concentration of which is the highest of the metal ions present in the mineral-containing composition.

The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D(.sub.4,3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 5-50 microns mean diameter D(.sub.4,3) as measured by laser diffraction.

The present invention relates to a high protein shelf stable powder composition comprising form about 52 to 80% of a protein source having a lipid content, from about 5-18% of a protein encapsulated fat, from about 5-18% of a mineral source that is whey permeate, lactose, sweet whey powder or a dairy mineral blend or a mixture thereof and from about 0.2% to 5.0% stabilizing agent or a mixture of stabilizing agents. The composition may also contain flavorings, salts, starch, sweetener and/or soluble fiber. The amounts are by weight of the composition. The invention also relates to preparing a high protein frozen confection from the shelf stable powder composition.

The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D.sub.(4, 3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 5-50 microns mean diameter D.sub.(4, 3) as measured by laser diffraction.

Disclosed herein is a composition for forming an aerated ready-to-eat food product quiescently and in ambient environmental conditions. The composition comprises a matrix forming system which is capable of forming a matrix defining a structure of the food product at ambient environmental conditions upon exposure to a liquid. The composition also comprises an aerating system comprising an acidulant which is capable of acidulating at ambient environmental conditions at a rate that is similar to a rate at which the matrix is formed upon exposure to a liquid, and an alkali which is capable of reacting with the acidulant to form an aerating gas.

The present invention provides novel non-diary frozen desserts and methods of preparation thereof, the method including forming a first mixture by mixing water and stabilizer, mixing ingredients with the first mixture to form a light mix, folding the light mix with at least one pre-pasteurized egg product to form a heavy mix and freezing the heavy mix for less than twenty minutes to form the non-dairy frozen dessert.

A dairy-free frozen confection comprising a plant protein, a sweetener, an oil, a bulking component, a texturizer, and an emulsifier, and optionally including flavorants and a solubilizer is disclosed. The dairy-free frozen confection can have advantageous shininess and/or creaminess, with additional enhanced organoleptic characteristics such as mouth feel or melt, and/or reduced off taste. Also disclosed are processes for making a dairy-free frozen confection product which requires an ageing step of a chilled composition.

A composition for degradation of mycotoxin includes Aspergillus culture filtrate as an effective component and uses thereof, and it is expected that, in the field of food products and animal feeds for which biodegradation of mycotoxin (in particular, aflatoxin) is required, and the composition can be advantageously used as a novel material that can maintain the activity of degrading mycotoxin even at high temperatures.