Nutritional compositions provide a sustained protein profile to an individual while having an enhanced sensory performance. The nutritional compositions can be in the form of a nutritional powder including a protein system having a fast digesting protein source, an intermediate digesting protein source, and a slow digesting protein source.

Nutritional compositions provide a sustained protein profile to an individual while having an enhanced sensory performance. The nutritional compositions can be in the form of a nutritional powder including a protein system having a fast digesting protein source, an intermediate digesting protein source, and a slow digesting protein source.

The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

Method for the production of dextran comprising the following steps: prepare a culture medium containing the appropriated mixture and balance of ingredients, mainly after accurate selection of nature and concentration of carbon and nitrogen sources, with a specific initial pH, inoculate the culture medium with an appropriated quantity of bacteria strain (to standardize the production and avoid as much as possible the variability of the system); carry out the fermentation for a given time and at a given temperature; precipitate the dextran to separate the product from the culture medium; the bacteria strain is a strain of Weissella cibaria.

Method for the production of dextran comprising the following steps: prepare a culture medium containing the appropriated mixture and balance of ingredients, mainly after accurate selection of nature and concentration of carbon and nitrogen sources, with a specific initial pH, inoculate the culture medium with an appropriated quantity of bacteria strain (to standardize the production and avoid as much as possible the variability of the system); carry out the fermentation for a given time and at a given temperature; precipitate the dextran to separate the product from the culture medium; the bacteria strain is a strain of Weissella cibaria.