The disclosure relates to a beverage additive that contains a complexing agent, a thickening agent, and a preservative and methods of using the beverage additive to prevent teeth staining.

The disclosure relates to a beverage additive that contains a complexing agent, a thickening agent, and a preservative and methods of using the beverage additive to prevent teeth staining.

Rheology modifiers comprising cross-linked poly(amino acid) and methods of their use in aqueous compositions. The modifiers comprise cross-linked poly(amino acid) microparticles having a mean equivalent diameter when fully swollen in deionized water of up to 1000 μm, as measured by laser diffraction. In particular, the poly(amino acid) is D-, L- or D,L-Y-poly(glutamic acid). A method of preparing the modifier comprises cross-linking a poly(amino acid), drying the cross-linked poly(amino acid) and grinding the cross-linked poly(amino acid) to have the required diameter.

Rheology modifiers comprising cross-linked poly(amino acid) and methods of their use in aqueous compositions. The modifiers comprise cross-linked poly(amino acid) microparticles having a mean equivalent diameter when fully swollen in deionized water of up to 1000 μm, as measured by laser diffraction. In particular, the poly(amino acid) is D-, L- or D,L-Y-poly(glutamic acid). A method of preparing the modifier comprises cross-linking a poly(amino acid), drying the cross-linked poly(amino acid) and grinding the cross-linked poly(amino acid) to have the required diameter.

A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

The invention relates to separated, decompacted, cellulose-based fibres acquired from a vegetable raw material, wherein the separated, decompacted, cellulose-based fibres have an aspect ratio after soaking in water of longitudinal diameter to transverse diameter of 1:1 to 1000:1 and a water-binding capacity of >200 wt. % and a water retention capacity of >50%, and a method for acquiring and producing these separated, decompacted cellulose-based fibres. The purification method involves incubation of the vegetable material with an aqueous decomposition solution containing at least one dissolved amino acid and/or peptide with 2-50 amino acids to decompose the compacted cellulose-based fibres.

The invention relates to separated, decompacted, cellulose-based fibres acquired from a vegetable raw material, wherein the separated, decompacted, cellulose-based fibres have an aspect ratio after soaking in water of longitudinal diameter to transverse diameter of 1:1 to 1000:1 and a water-binding capacity of >200 wt. % and a water retention capacity of >50%, and a method for acquiring and producing these separated, decompacted cellulose-based fibres. The purification method involves incubation of the vegetable material with an aqueous decomposition solution containing at least one dissolved amino acid and/or peptide with 2-50 amino acids to decompose the compacted cellulose-based fibres.

Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food compositions.

Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food compositions.