Abstract: A fabric enhancing composition comprising: at least one fabric softening active, wherein said fabric softening active comprises a plurality of particles comprising a intensity weighted particle size distribution wherein at least about 50% said particles have a particle size below about 170 nm.

Abstract: Described herein are compositions comprising defined protein and lipid components. In particular, the compositions comprise: (a) a protein component including a protein selected from whey, casein, and mixtures thereof; and (b) a lipid component including a fatty acid material selected from fatty acids, non-glyceryl esters thereof, and mixtures thereof, wherein the lipid component has a median particle size of less than about 1 micron.

Abstract: The present invention relates to a food composition prepared by a method of sterilizing. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of: providing a food composition; passing an electric current through said composition; maintaining a voltage range by adjusting the electric current; and wherein said composition comprises a composite material having a Volume from about 0.001 ml to about 16 ml.

Abstract: The present invention relates to a process of sterilizing food composition. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of: providing a food composition; passing an electric current through said composition; maintaining a voltage range by adjusting the electric current; and wherein said composition comprises a composite material having a Volume from about 0.001 ml to about 16 ml.

Abstract: The present invention relates to a food composition prepared by a method of sterilizing. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of transferring said food composition into a heating unit; passing an electric current through said composition; maintaining a power to mass flow rate range through said heating unit from about 125 kJoules/kg to about 750 kJoules/kg; adjusting a flow rate to maintain said food composition temperature exiting the heating unit from about 75° C. to about 175° C.; and cooling said food composition to a final temperature from about 5° C. to 100° C.

Abstract: A mineral-fortification system that has a bottle cap, a pouch and a pouch opener. A powder is contained within the pouch, and the powder contains at least one mineral and a redox modulating compound. When the cap is secured onto the opening of a bottle containing a liquid and when the pouch opener is activated, the powder is released from the pouch and mixes with the liquid to form a mineral fortified liquid composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5. Moreover, the mineral fortified liquid composition has a redox potential that satisfies the following equation: 0?RP?(A?B*pH). In this equation RP is the redox potential in millivolts of the mineral-containing liquid composition, pH is the pH of the mineral-containing liquid composition, A is 400 and B is 20. The mineral is preferably selected from calcium, iron, zinc, copper, manganese, iodine, magnesium, and mixtures of these.

Abstract: A water composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5. The water composition has a redox potential that satisfies the following equation: 0?RP?(A?B*pH) wherein RP is the redox potential in millivolts of the mineral-containing water composition, pH is the pH of the mineral-containing water composition, A is 400 and B is 20. The mineral is preferably selected from calcium, iron, zinc, copper, manganese, iodine, magnesium, and mixtures of these. Moreover, the mineral-fortified water composition is preferably substantially free of flavor or sweetener compounds. Even more preferably, the water composition has no metallic taste or after-taste, a Hunter colorimetric “b” reading of less than 5.0, and an NTU turbidity value of less than 5.0.

Abstract: The present invention relates to compositions having a superior stability and flavor profile, despite the presence of a fatty acid material (and even without use of a surfactant or emulsion), and may be utilized as a variety of different finished compositions, for example, cosmetic, health care, food, and beverage compositions, preferably food and beverage compositions, and most preferably beverage compositions. The compositions herein comprise: a) a fatty acid material selected from the group consisting of fatty acids, esters thereof, glycerides thereof, and mixtures thereof; b) a pectin compound; and c) an alginate compound. The present invention further relates to methods of stabilizing a product comprising incorporating into the product a composition as described herein.

Abstract: A mineral-fortification system that has a bottle cap, a pouch and a pouch opener. A powder is contained within the pouch, and the powder contains at least one mineral and a redox modulating compound. When the cap is secured onto the opening of a bottle containing a liquid and when the pouch opener is activated, the powder is released from the pouch and mixes with the liquid to form a mineral fortified liquid composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5.

Abstract: The present invention relates to compositions which are useful as stabilizer and thickener systems, as well as methods of their use. The compositions are useful as, for example, cosmetic, health care (including pharmaceutical and over-the-counter compositions), food, and beverage compositions, preferably food and beverage compositions. The present invention is further directed to methods of stabilizing such compositions. The compositions comprise a pectin compound, an alginate compound, a cellulose compound such as carboxymethylcellulose.

Abstract: A water composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5.

Abstract: The present disclosure relates to compositions comprising arabinogalactan and a component selected from dairy protein, soy protein, and mixtures thereof. The compositions are useful for stabilizing the defined protein components in the presence of fiber, optionally at low pH. In particular, the present compositions comprise arabinogalactan and a defined protein component, particularly dairy protein or soy protein, without compromising taste, appearance, stability, and/or bioavailability.

Abstract: The present invention is directed to beverage compositions comprising: a) a first component which is arabinogalactan; and b) a second component comprising one or more minerals selected from the group consisting of zinc, iron, magnesium, calcium, selenium, iodine, and fluorine. The present compositions are useful to provide beverage compositions which deliver adequate levels of water soluble dietary fiber and important minerals without affecting the product appearance, product taste, and mineral bioavailability. At the same time, the compositions herein deliver the benefits of fiber, one or more of the defined minerals, and/or provide other health benefits, including fighting infection, promoting healthy bacteria, and providing a desired dietary fiber benefit. These and other benefits of the present invention are described herein.

Abstract: Acidic compositions comprising protein and fiber are described.

Abstract: Described herein are compositions comprising defined protein and lipid components.

Abstract: The present invention describes compositions comprising a calcium source and a magnesium source. The compositions are surprisingly palatable when delivered in a fruit juice beverage matrix at amounts which are nutritionally meaningful. In particular, the present invention relates to beverage compositions comprising: (a) a calcium source comprising a form selected from calcium carbonate, solubilized species thereof, and mixtures thereof; (b) at least about 20 milligrams of a magnesium source per reference serving of the composition; wherein the compositions are substantially free of milk base solids.

Abstract: Improved liquid coffee concentrates that have furfuryl acetate to 4-ethyl guaiacol ratio values that approach the furfuryl acetate to 4-ethyl guaiacol ratio values of fresh brewed coffees brewed with the same coffees used to produce said coffee concentrates are disclosed. Methods of evaluating and adjusting a liquid coffee concentrate's furfuryl acetate to 4-ethyl guaiacol ratio value are also disclosed.

Abstract: A drinking water composition fortified with minerals and/or vitamins, including iron and zinc, having clarity, color and flavor improvements. The drinking water contains at least 5 ppm of a bioavailable iron compound which is stable to oxidation in the drinking water composition, without the need for excessive amounts of reducing agents or for fruit and/or botanical flavors and colorants to mask the metal taste or after-taste of the iron. Vitamins such as the B vitamins, vitamin A, vitamin C, and vitamin E can optionally be added to the drinking water. A method is disclosed for fortifying the drinking water with certain bioavailable zinc and iron compounds without producing undesirable clarity, color or metal taste or after-taste.

Abstract: The present invention relates to compositions which are useful as stabilizer and thickener systems, as well as methods of their use. The compositions are useful as, for example, cosmetic, health care (including pharmaceutical and over-the-counter compositions), food, and beverage compositions, preferably food and beverage compositions. The present invention is further directed to methods of stabilizing such compositions. The compositions comprise a pectin compound, an alginate compound, a cellulose compound such as carboxymethylcellulose.

Abstract: The present invention relates to compositions having a superior stability and flavor profile, despite the presence of a fatty acid material (and even without use of a surfactant or emulsion), and may be utilized as a variety of different finished compositions, for example, cosmetic, health care, food, and beverage compositions, preferably food and beverage compositions, and most preferably beverage compositions.