A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof.

A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof.

An oral rehydration composition comprising the following: 1-glutamic acid in a range of about 0.01% to about 0.40% w/w and monosodium glutamate in a range of about 0.05% to about 0.80% w/w; about 1.50% w/w glucose monohydrate; about 0.20% w/w sodium chloride; about 0.15% w/w potassium chloride; about 0.35% w/w glycine; about 0.30% w/w trisodiumcitrate; about 0.15% w/w sodium dihydrogen phosphate; about 0.10% w/w xanthan gum; 85% Steviol Glycoside extract in a range of about 0.01% to about 0.03% w/w; about 0.20% w/w citric acid monohydrate; hydrolyzed whey in a range of about 0.15% to about 1.00% w/w; about 1.00% w/w hydrolyzed wheat; comprises cereals as a protein source; comprises enzyme co-factors; comprises a monosaccharide. The oral rehydration composition can be used on humans or animals that suffer from diarrhea.

An oral rehydration composition comprising the following: 1-glutamic acid in a range of about 0.01% to about 0.40% w/w and monosodium glutamate in a range of about 0.05% to about 0.80% w/w; about 1.50% w/w glucose monohydrate; about 0.20% w/w sodium chloride; about 0.15% w/w potassium chloride; about 0.35% w/w glycine; about 0.30% w/w trisodiumcitrate; about 0.15% w/w sodium dihydrogen phosphate; about 0.10% w/w xanthan gum; 85% Steviol Glycoside extract in a range of about 0.01% to about 0.03% w/w; about 0.20% w/w citric acid monohydrate; hydrolyzed whey in a range of about 0.15% to about 1.00% w/w; about 1.00% w/w hydrolyzed wheat; comprises cereals as a protein source; comprises enzyme co-factors; comprises a monosaccharide. The oral rehydration composition can be used on humans or animals that suffer from diarrhea.

The invention relates to a structured fat system for use in food applications. The invention also relates to the use of a structured fat system for reducing the trans- and saturated fat content of a food product.

The invention relates to a structured fat system for use in food applications. The invention also relates to the use of a structured fat system for reducing the trans- and saturated fat content of a food product.

This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

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.