Abstract: The present invention relates to an amino acid-based nutritional formulation comprising, per 100 g total amino acids, between about 4.5 and about 5 g glutamate. The ratio of cysteine:methionine is in the range of about 0.9:1 to about 1:1.2. The nutritional formulation may also comprise a lipid source, a carbohydrate source, an emulsifier comprising CITREM or DATEM, and amino acids, wherein glutamate is present in an amount of between about 4.

Abstract: The present invention relates to an amino acid-based nutritional formulation comprising, per 100 g total amino acids, between about 4.5 and about 5 g glutamate. The ratio of cysteine:methionine is in the range of about 0.9:1 to about 1:1.2. The nutritional formulation may also comprise a lipid source, a carbohydrate source, an emulsifier comprising CITREM or DATEM, and amino acids, wherein glutamate is present in an amount of between about 4.5 and about 5 g per 100 g total amino acids.

Abstract: The present invention relates to a liquid human milk supplement comprising a protein component, a fat component, a carbohydrate component, vitamins, and minerals, where the pH of the human milk supplement is between about 4.0 and 4.6.

Abstract: The present invention relates to a liquid human milk supplement comprising a protein component, a fat component, a carbohydrate component, vitamins, and minerals, where the pH of the human milk supplement is between about 4.0 and 4.6.

Abstract: The present invention relates to an amino acid-based nutritional formulation comprising, per 100 g total amino acids, between about 4.5 and about 5 g glutamate. The ratio of cysteine:methionine is in the range of about 0.9:1 to about 1:1.2. The nutritional formulation may also comprise a lipid source, a carbohydrate source, an emulsifier comprising CITREM or DATEM, and amino acids, wherein glutamate is present in an amount of between about 4.5 and about 5 g per 100 g total amino acids.

Abstract: The present invention concerns nutritionally complete food compositions which contain partially hydrolyzed pectin. The partially hydrolyzed pectin has a peak molecular weight less than unmodified pectin and greater than 3,300.

Abstract: The present invention is directed to nutritional compositions at an acidic to mid pH containing a vitamin D ester, an amino acid source, a carbohydrate source and a certain amount of a lipid source. The compositions have improved vitamin D stability upon storage.

Abstract: An improved oral rehydration solution comprising a mixture of rice dextrin and required electrolytes is provided. The functionality of the rice dextrin in oral rehydration solutions is superior to glucose in infants with chronic diarrhea resulting in lower stool output and enhanced water retention. Rice dextrin also has a polymer profile which provides more readily available glucose than corn dextrin or rice fluor. There is also provided a process for clarifying solutions of rice dextrin which involves a first filtration at 35.degree. C. and 50.degree. C. and a second filtration at temperatures above 80.degree. C. using filter aid and activated carbon.

Abstract: This invention concerns a process for preparing soluble rice protein concentrate with reduced levels of manganese, aluminum, selenium and phytic acid and improved digestibility from rice raw material comprising:digesting the raw material reduced in particle size to permit efficient enzyme action in an aqueous medium with an alpha-amylase enzyme at an operable pH and temperature for a period of time sufficient to solubilize a substantial portion of the rice starch and form a liquid slurry;heating the rice starch slurry at 105.degree. C. to 130.degree. C. for 30 to 60 seconds;separating the high protein rice flour from the rice syrup;treating a slurry of the high protein rice flour with a protease enzyme at an operable pH and temperature in an amount and for a period of time to solubilize the rice protein:clarifying the protease treated slurry to provide a soluble rice protein concentrate with reduced manganese, aluminum, selenium and phytic acid and improved digestibility.

Abstract: A method for preparing high protein rice flour (HPRF) containing low manganese is disclosed wherein essential steps comprise:blending rice flour and water at a pH of 3.4 to 4.6;separating the insoluble washed rice flour;resuspending the washed rice flour and adjusting the suspension to a pH and temperature within the operable range of an alpha-amylase enzyme;treating the suspension with an alpha-amylase enzyme for a sufficient time to hydrolyze the starch to 5 to 50 DE content;adjusting the treated mixture to a pH of 3.4 to 4.6; and theseparating rice syrup from low manganese high protein rice flour.The high protein rice flour contains more than 16% protein, has a manganese content of 50 micrograms or less per gram of protein and is further treated with a proteolytic enzyme to provide a modified low manganese HPRF suitable for use in powdered infant formula.

Abstract: An improved oral rehydration solution comprising a mixture of rice dextrin and required electrolytes is provided. The functionality of the rice dextrin in oral rehydration solutions is superior to glucose in infants with chronic diarrhea.Iadd., .Iaddend.resulting in lower stool output and enhanced water retention .Iadd.during the initial six hours of therapy.Iaddend.. Rice dextrin also has a polymer profile which provides more readily available glucose than corn dextrin or rice flour. There is also provided a process for clarifying solutions of rice dextrin which involves a first filtration at 35.degree. C. and 50.degree. C. and a second filtration at temperatures above 80.degree. C. using filter aid and activated carbon.