Abstract: The present invention relates to food compositions, in particular soft food compositions comprising amorphous porous particles, the amorphous porous particles comprising sweetener, bulking agent and surfactant. Further aspects of the invention relate to a spread having an enhanced sweetness perception and a process for manufacturing a food composition having a soft texture.

Abstract: The present invention relates to food compositions, in particular soft food compositions comprising amorphous porous particles, the amorphous porous particles comprising sweetener, bulking agent and surfactant. Further aspects of the invention relate to a spread having an enhanced sweetness perception and a process for manufacturing a food composition having a soft texture.

Abstract: A liquid nutritional composition includes partially hydrolysed protein, fat and from 0.1 to 10 grams per liter of an emulsifier with a hydrophilic lipophilic balance value of less than 5, from 0.1 to 10 grams per liter of an emulsifier with a hydrophilic lipophilic balance value of more than 5 and from 0.01 to 20 grams per liter of a low amylose starch is shown.

Abstract: A liquid nutritional composition comprising partially hydrolysed protein, fat and from 0.1 to 10 grams per litre of an emulsifier with a hydrophilic lipophilic balance value of less than 5, from 0.1 to 10 grams per litre of an emulsifier with a hydrophilic lipophilic balance value of more than 5 and from 0.01 to 20 grams per litre of a low amylose starch is disclosed.

Abstract: Nutritional solutions and methods of making same are disclosed. The solutions include protein, lipid, and a carbohydrate source including high amylose starch and guar gum.

Abstract: Nutritional solutions and methods of making same are disclosed. The solutions include protein, lipid, and a carbohydrate source including high amylose starch and guar gum.

Abstract: A stabilizer system for nutritional formulas; especially liquid nutritional formulas. The stabilizer system is made up of a gel-forming carrageenan and a diacetyl tartaric acid ester of mono- and di-glycerides. The nutritional formula is formed of a protein source, a lipid source, a carbohydrate source, and the stabilizer system. The nutritional formula has improved color and physical stability.

Abstract: A sterilized milk composition is based upon the natural constituents of milk and has reduced phosphorous, sodium, potassium and citrate contents. The composition is derived, in particular, from skimmed milk and has a non-fat dry matter solids content which includes, by weight based upon the weight of the non-fat solids, from 33% and 36% protein, 48% to 58% lactose and 3% to 5% minerals, and the minerals include a calcium content in an amount of from 75% to 100% of that of the skimmed milk, a phosphorous content in an amount of from 50% to 75% of that of the skimmed milk, a sodium content in an amount of from 5% to 20% of that of the skimmed milk, a potassium content in an amount of from 5% to 20% of that of the skimmed milk and a citrate content in an amount of from 10% to 30% of that of the skimmed milk.

Abstract: A dairy composition is prepared by ultrafiltering or microfiltering a skimmed milk to obtain a retentate having a skimmed milk/retentate volume ratio of from 3-6 and by mixing lactose with the retentate to provide a composition having nonfat dry matter solids in an amount of from 20% to 30% by weight and which has by weight, based upon a weight of non-fat solids in the composition, from 33% to 36% protein, from 48% to 58% lactose and from 3% to 5% minerals, wherein the calcium content is from 75% to 100% that of the milk, a phosphorous content is from 50% to 75% that of the milk, a sodium content is from 5% to 20% that of the milk, a potassium content is from 5% to 20% that of the milk, and a citrate content is from 10% to 30% that of the milk.