Disclosed are compositions comprising carbohydrate; lipid, comprising from about 0.25% to about 2.5% lecithin by weight of total lipid; from about 0.5% to about 10% hydrolyzed casein protein by weight of total protein; and from about 90% to about 99.5% intact protein by weight of total protein; wherein the compositions are nutritional powders. The nutritional powders provide improved oxidative stability and sensory performance.

 
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< Oil in water emulsion

> Induced Viscosity Nutritional Emulsions Comprising A Carbohydrate-Surfactant Complex

> GINSENG NUTRITIOUS INSTANT TEA AND PREPARATION METHOD THEREOF

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