Abstract: A process for preparing an edible aqueous dispersion of one or more steroidal glycosides, the edible dispersion comprising one or more steroidal glycoside, and a food product comprising the dispersion, as well as methods of controlling body weight or obesity by ingesting the food product.

Abstract: The present invention provides an aqueous liquid or spoonable edible composition comprising at least 1% wt protein and from 0.1 to 5% wt of a biopolymer thickening agent which is not denatured or hydrolysed between pH 2 and 4, and wherein the composition has a gastric viscosity at 0.1 s?1 and 37° C. of at least 20 Pa.s and further wherein the gastric viscosity is greater than the viscosity of the composition. The compositions of the invention have good satiety effects and are beneficial for use in weight control plans and may be used for the prevention and/or treatment of being overweight or obese. The edible composition may be a food composition intended for use in a weight loss or weight control plan such as a meal replacer food product.

Abstract: The present invention provides edible compositions comprising a source of non-solubilised divalent metal ions and from 0.1 to 6% wt of an alginate having an L-guluronic acid content of at least 60% of the total uronic acid units in the alginate. The compositions of the invention have good satiety effects and are beneficial for use in weight control plans. The edible compositions may be a food compositions intended for use in a weight loss or weight control plan such as a meal replacer food product.

Abstract: The present invention provides an aqueous liquid or spoonable edible composition comprising at least 1% wt protein and from 0.1 to 5% wt of a biopolymer thickening agent which is not denatured or hydrolysed between pH 2 and 4, and wherein the composition has a gel strength at 37° C. and pH 2 of at least 10 KPa. The compositions of the invention have good satiety effects and are beneficial for use in weight control plans.

Abstract: A method for the pasteurization of oligofructoses, in which they are heated at a temperature from 72.degree. to 82.degree. C. for 10 to 300 s.