The invention provides a method for treating root—or tuber juice, comprising a) a pretreatment of the root—or tuber juice to remove root—or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root—or tuber juice to a temperature of −0.3° C. to −16° C. to form ice crystals; and c) separating the ice crystals from the root—or tuber juice to obtain, as a first root—or tuber juice product, a concentrated root—or tuber juice. In addition, the invention provides methods to obtain protein depleted root—or tuber juice products, as well as products comprising root—or tuber free amino acids, and uses thereof.

The invention provides a method for treating root- or tuber juice, comprising a) a pretreatment of the root- or tuber juice to remove root- or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root- or tuber juice to a temperature of −0.3° C. to −16° C. to form ice crystals; and c) separating the ice crystals from the root- or tuber juice to obtain, as a first root- or tuber juice product, a concentrated root- or tuber juice. In addition, the invention provides methods to obtain protein depleted root- or tuber juice products, as well as products comprising root- or tuber free amino acids, and uses thereof.

The present invention relates to pulverulent compositions of at least one carotenoid selected from the group consisting of β-carotene, astaxanthin, canthaxanthin, citranaxanthin, lycopene and lutein, a process for the production of these pulverulent compositions, and the use of the pulverulent compositions.

The present invention relates to pulverulent compositions of at least one carotenoid selected from the group consisting of β-carotene, astaxanthin, canthaxanthin, citranaxanthin, lycopene and lutein, a process for the production of these pulverulent compositions, and the use of the pulverulent compositions.

A composition for foodstuff, wherein a total content of D-aspartic acid and D-glutamic acid per Brix (°) ((mg/L)/Brix) is 30 or more. The composition of the present invention is useful in the fields of foodstuff, and the like.

A composition for foodstuff, wherein a total content of D-aspartic acid and D-glutamic acid per Brix (°) ((mg/L)/Brix) is 30 or more. The composition of the present invention is useful in the fields of foodstuff, and the like.

A flavour composition is provided. The composition includes a characterizing flavour and a taste modifying composition. The taste modifying composition includes at least four non-polar amino acids and at least one polar amino acid. The at least four non-polar amino acids are present in equal molar concentrations.

A flavour composition is provided. The composition includes a characterizing flavour and a taste modifying composition. The taste modifying composition includes at least four non-polar amino acids and at least one polar amino acid. The at least four non-polar amino acids are present in equal molar concentrations.

An optimized nutrient food for optimization of bodily functions and thereby maintenance of health, prevention of diseases and delaying aging. The optimized nutrient food includes about 28% to about 36% of protein, about, 17% to about 26% of dietary fiber, about 6% to about 10% of omega 3 fatty acid, about 6% to about 10% of omega 6 fatty acid, about 4% to about 8% of omega 9 fatty acid, about 2% to about 6% of saturated fat, about 4% to about 13% of starch/sugar, about 6% to about 10% of vitamins and minerals, about 2% to about 5%, by weight of water and, a ratio of omega 3 fatty acid to omega 6 fatty acid ranging from about 0.75:1.25 to about 1.25:0.75. Methods of preparation of the optimized nutrient food as well as methods of treatment administering the optimized nutrient food.

An optimized nutrient food for optimization of bodily functions and thereby maintenance of health, prevention of diseases and delaying aging. The optimized nutrient food includes about 28% to about 36% of protein, about, 17% to about 26% of dietary fiber, about 6% to about 10% of omega 3 fatty acid, about 6% to about 10% of omega 6 fatty acid, about 4% to about 8% of omega 9 fatty acid, about 2% to about 6% of saturated fat, about 4% to about 13% of starch/sugar, about 6% to about 10% of vitamins and minerals, about 2% to about 5%, by weight of water and, a ratio of omega 3 fatty acid to omega 6 fatty acid ranging from about 0.75:1.25 to about 1.25:0.75. Methods of preparation of the optimized nutrient food as well as methods of treatment administering the optimized nutrient food.