The invention is directed to color-stable syrup and beverage compositions fortified with vitamin C (ascorbic acid) which contain an azo food dye, such as FD&C Yellow #6. Riboflavin (vitamin B2) is employed as a color stabilizer and effectively prevents decoloring of the compositions, even upon prolonged periods of storage. The syrup and beverage formulations may optionally contain a glassy sodium polyphosphate, vitamin B6, vitamin B12, niacinamide, folic acid, calcium pantothenate, biotin, flavoring agents, sweeteners, acidic agents, etc.

The invention provides methods for inhibiting oxidative degradation of pharmaceutical formulations comprising at least one oxidation-susceptible active drug ingredient which methods comprise adding an oxidation-inhibiting amount of a ferrous ion source, preferably in the form of a pharmaceutical excipient, to the formulation. The invention further provides pharmaceutical formulations comprising at least one oxidation-susceptible active drug ingredient and an oxidation-inhibiting amount of a ferrous iron source, preferably in the form of a pharmaceutical excipient. The invention still further provides for the use of a ferrous ion source as an anti-oxidant in pharmaceutical formulations.

A low fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate and a reduced fat milk chocolate bar comprising a mixture of from 60 to 90% of a reduced fat chocolate containing less than 27% fat and from 40 to 10% of a reduced fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate. The products have a unique crunchy texture, melt easily and have a smooth texture in the mouth.

A diabetic nutrition and weight loss drink powder composition comprising a major amount of isolated soy protein, milk protein isolate, and fructose; a minor amount of inulin, guar gum, potassium chloride, microcrystalline cellulose, and flavoring selected from the group of strawberry, vanilla and chocolate; and a minute amount of a 24 vitamin and mineral mixture, D,L-methionine, magnesium oxide, a dried cream extract, coloring, precipitated silicon dioxide, and acesulfame potassium salt; whereby addition of the composition to water results in a tasteful, nutritious drink for diabetic people.

A composition for preventing and treating milk fever in freshening cows, and a method of administering the composition. The basic composition is a mixture of water, calcium chloride, propylene glycol, B vitamins and minerals. The calcium content is lower than conventional calcium treatments used for this purpose. The propylene glycol gives the cow an energy boost and sweetens the taste so the cow does not object to it as it does to conventional gels and liquids. The B vitamins stimulate the cow's appetite. The minerals replace minerals lost in the milk and also help the cow absorb calcium. The composition of the present invention is in a liquid form and is preferably administered using a 200-300 cc drench gun. The end of the dispensing tube of the drench gun is placed between the teeth and cheek of the cow near the receptors that stimulate the esophageal groove reflex. A feature near the end of the dispensing tube causes a bulge in the cow's cheek which indicates the position of the dispensing tube within the cow's mouth. The composition stimulates the receptors and closes the esophageal groove, thereby allowing the liquid into the omasum where calcium is absorbed quicker than in the rumen. The cow swallows the liquid mixture in a near normal manner which prevents the solution from causing aspiration pneumonia.