[Problem to be Solved]

The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride.

[Solution]

The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

A powder composition for use as an opacifying agent and processes for preparing the same. The powder composition comprises calcium sulfate and a stabilizer. At least a portion of the calcium sulfate has a particle size equal to or less than 50 microns. The powder composition can be prepared by combining the calcium sulfate with the stabilizer to form a uniform dry blend, followed by micronizing the uniform dry blend to form a powder. The powder composition can be used as an opacifying agent in foods and beverages, as well as in various non-food formulations.

A powder composition for use as an opacifying agent and processes for preparing the same. The powder composition comprises calcium sulfate and a stabilizer. At least a portion of the calcium sulfate has a particle size equal to or less than 50 microns. The powder composition can be prepared by combining the calcium sulfate with the stabilizer to form a uniform dry blend, followed by micronizing the uniform dry blend to form a powder. The powder composition can be used as an opacifying agent in foods and beverages, as well as in various non-food formulations.

Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink high-protein chocolate beverage including a protein component, a cocoa component, and a stabilizing system. The protein component may be present in an amount from about 4% to about 12% by weight of the beverage. The stabilizing system includes sodium hexamethaphosphate and a hydrocolloid component.

Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink high-protein chocolate beverage including a protein component, a cocoa component, and a stabilizing system. The protein component may be present in an amount from about 4% to about 12% by weight of the beverage. The stabilizing system includes sodium hexamethaphosphate and a hydrocolloid component.

The present invention relates to a combustible and edible composition comprising medium-chain triacylglycerols and silica, wherein the composition is in one embodiment a solid shaped body. The invention further relates to the use of a composition or of a solid shaped body as an item of equipment for outdoor activities, camping, sports activities, and/or in a diet.

[Problem to be Solved]

The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride.

[Solution]

The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

The present disclosure encompasses a non-caking, free-flowing composition comprising choline chloride.

The present invention involves novel urea compositions for oral administration, that are useful for treatment or management of hyponatremia. Also disclosed are novel methods of making the urea compositions.

The present disclosure provides compositions including food products having reduced sugar content and methods of making the same. The compositions provided herein may be amorphous and may include one or more components that provide a dietary or nutritional benefit.