The method of producing a lipid composition comprises an extraction treatment step to extract a lipid comprised in a hydrated raw material by using an extraction solvent comprising a polar solvent and a nonpolar solvent, and a separation treatment step to separate an extract solution obtained in the extraction treatment step into a polar solvent phase comprising a first lipid fraction and a nonpolar solvent phase comprising a second lipid fraction.

The method of producing a lipid composition comprises an extraction treatment step to extract a lipid comprised in a hydrated raw material by using an extraction solvent comprising a polar solvent and a nonpolar solvent, and a separation treatment step to separate an extract solution obtained in the extraction treatment step into a polar solvent phase comprising a first lipid fraction and a nonpolar solvent phase comprising a second lipid fraction.

The present invention relates to a liquid food composition, in particular a beverage, based on pea and/or fava bean proteins, having an improved mineral composition, in order to fit with human nutrition requirements and characterized in that it includes tricalcium phosphate and magnesium carbonate as only divalent salts. The invention also pertains to a process for obtaining said liquid composition, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations and specialized nutrition.

The present invention relates to a liquid food composition, in particular a beverage, based on pea and/or fava bean proteins, having an improved mineral composition, in order to fit with human nutrition requirements and characterized in that it includes tricalcium phosphate and magnesium carbonate as only divalent salts. The invention also pertains to a process for obtaining said liquid composition, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations and specialized nutrition.

The present invention provides compositions and methods for enhancing the health of a subject by, for example, restoring the subjects gut microbiome, increasing water and electrolyte absorption in the digestive tract, and/or providing a therapeutic substance to the subject. In certain specific embodiments, the present invention can be used for ameliorating the adverse physiological effects that can result from the presence of one or more detrimental microorganisms in a subjects gut. In certain specific embodiments, the present invention can also be used as an enhanced mode of hydration or re-hydration, particularly for subjects suffering from, for example, a condition that causes vomiting and/or diarrhea.

The present invention provides compositions and methods for enhancing the health of a subject by, for example, restoring the subjects gut microbiome, increasing water and electrolyte absorption in the digestive tract, and/or providing a therapeutic substance to the subject. In certain specific embodiments, the present invention can be used for ameliorating the adverse physiological effects that can result from the presence of one or more detrimental microorganisms in a subjects gut. In certain specific embodiments, the present invention can also be used as an enhanced mode of hydration or re-hydration, particularly for subjects suffering from, for example, a condition that causes vomiting and/or diarrhea.

A lyotropic composition related to the food industry field, and particularly to the chocolate industry field is described. Specifically, a lyotropic composition comprising carbohydrates in fats is described. Also described is a method for producing the lyotropic composition. Moreover, different uses of said composition, particularly for the manufacture of chocolates and chocolate substitutes, including chocolate with honey and fruity chocolate are described.

A lyotropic composition related to the food industry field, and particularly to the chocolate industry field is described. Specifically, a lyotropic composition comprising carbohydrates in fats is described. Also described is a method for producing the lyotropic composition. Moreover, different uses of said composition, particularly for the manufacture of chocolates and chocolate substitutes, including chocolate with honey and fruity chocolate are described.

Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.