Abstract: This invention provides a method to aerate a carbohydrate containing food product. The method is characterized by the use of a vegetable protein that is hydrolyzed under alkali conditions as whipping agent. More in particular the invention is related to a method for aerating carbohydrate containing food products by using a vegetable protein hydrolysate as whipping agent characterized in that the whipping agent is obtained by converting the vegetable protein by hydrolysis in an aqueous solution with a pH of at least 10 to a peptide product having an average chain length in the range of 5–20 amino acids and a free amino acid level less than 15 wt. % of the total protein derived material.

Abstract: The present invention provides a method of preventing or treating human obesity, said method comprising ingesting a composition containing, calculated on dry matter: 10-100 wt. % protein hydrolysate; 0-90 wt. % intact protein; 0-50 wt. % carbohydrate; and wherein hydrolysed protein and intact protein together are present in a concentration (w/w) that exceeds the carbohydrate concentration (w/w). The invention also encompasses the use of the same composition in a method of preventing or treating lipid metabolism disorders and in a method for improving body appearance. Other aspects of the invention relate to nutritional beverages, snacks and soups that can advantageously be employed in accordance with the aforementioned methods.

Abstract: This invention provides a method for aerating carbohydrate containing food products by using an enzymatically hydrolysed protein as whipping agent, which is characterised in that the whipping agent is an enzymatically hydrolysed pea, potato or rice protein having an average peptide chain length in the range of 5 to 20 amino acids and a free amino acid level of at most 15 wt. % of the total protein derived material. The carbohydrate is selected from the group consisting of mono-, di- and oligo-saccharides, glycose syrup, maltodextrin and invert sugar. The obtained end products are for instance sorbets, ice-creams, milkshakes and higher sugar containing products like nougat, hard boiled sweets, marshmallows and frappés.

Abstract: The invention relates to a composition comprising carbohydrate and peptide material as well as an amount of at least one additional free amino acid selected from the group consisting of leucine and phenylalanine. This composition will enhance the blood insulin response after oral intake by humans and is intended for an enhanced recovery after physical exercise or to delay exhaustion during physical exercise.

Abstract: This invention provides a method to aerate a carbohydrate containing food product. The method is characterised by the use of a, vegetable protein that is hydrolysed under alkali conditions as whipping agent. More in particular the invention is related to a method for aerating carbohydrate containing food products by using a vegetable protein hydrolysate as whipping agent characterised in that the whipping agent is obtained by converting the vegetable protein by hydrolysis in an aqueous solution with a pH of at least 10 to a peptide product having an average chain length in the range of 5-20 amino acids and a free amino acid level less than 15 wt. % of the total protein derived material.

Abstract: The invention relates to a composition comprising carbohydrate and peptide material as well as an amount of at least one additional free amino acid selected from the group consisting of leucine and phenylalanine. This composition will enhance the blood insulin response after oral intake by humans and is intended for an enhanced recovery air physical exercise or to delay exhaustion during physical exercise.

Abstract: A method and kit are provided for growing eucaryotic cells using a hydrolyzate of a protein material containing peptides and free amino acids. The hydrolyzed protein material contains L-glutamine, preferably in an amount of greater than 20 percent by weight. Ninety percent by weight of the hydrolyzed protein material is less than 1,000 kD in molecular weight. The free amino acid level is less than 20 percent by weight and the average peptide length is less than 20 amino acids.

Abstract: A method and kit for growing eucaryotic cells using a hydrolyzate of a protein material containing peptides and free amino acids. The material contains L-glutamine, preferably in an amount of greater than 20 percent by weight. Ninety percent by weight of the mixture is less than 1,000 kD in molecular weight. The free amino acid level is less than 20 percent by weight and the average peptide length is less than 20 amino acids.

Abstract: Concentrates of natural coloring agents such as carotene are prepared from organic media, particularly from palm oil, by a process in which the oil, together with a volatile solvent, is subjected to gel permeation chromatography. The concentrated coloring agent may then be used in food products such as margarine and ice cream.