ПРОДУКТЫ ПИТАНИЯ С НИЗКИМ СОДЕРЖАНИЕМ НАСЫЩЕННЫХ И ТРАНСИЗОМЕРНЫХ НЕНАСЫЩЕННЫХ ЖИРОВ

Настоящее изобретение относится к структурированному продукту питания с непрерывной жировой фазой. Структурированный съедобный продукт с непрерывной жировой фазой, в которой съедобный продукт содержит по отношению к общей массе продукта: а) менее 35 мас.% насыщенных жирных кислот, b) 20-100 мас.% триглицеридной композиции, с) 0-80 мас.% наполнителя, d) менее 15 мас.% воды, в котором триглицеридная композиция содержит относительно массы триглицеридной композиции: е) менее 50 мас.% насыщенных жирных кислот, f) менее 10 мас.% транс-изомерных ненасыщенных жирных кислот, g) по меньшей мере 10 мас.% триглицеридов POP, где Р - жирная пальмитиновая кислота, О - олеиновая кислота, h) соотношение SUS/SUU равно по меньшей мере 1,3, где S обозначает насыщенную жирную кислоту, имеющую 16-18 атомов углерода, и U обозначает ненасыщенную жирную кислоту, имеющую 18 или более атомов углерода, i) соотношение SUS/S3 равно по меньшей мере 15, где S обозначает насыщенную жирную кислоту, имеющую 16-18 атомов ...

ПРОДУКТЫ ПИТАНИЯ С НИЗКИМ СОДЕРЖАНИЕМ НАСЫЩЕННЫХ И ТРАНС-ИЗОМЕРНЫХ НЕНАСЫЩЕННЫХ ЖИРОВ

Настоящее изобретение относится к пищевой промышленности, а именно к структурированному продукту питания с непрерывной жировой фазой, где продукт питания содержит по отношению к общей массе продукта: а) менее 30 мас.% насыщенных жирных кислот, b) 20-100 мас.% триглицеридной композиции, с) 0-80 мас.% наполнителя, d) менее 15 мас.% воды, в котором триглицеридная композиция содержит относительно массы триглицеридной композиции: е) менее 45 мас.% насыщенных жирных кислот, f) менее 10 мас.% транс-изомерных ненасыщенных жирных кислот, g) по меньшей мере 8 мас.% триглицеридов SUS, где S - насыщенная жирная кислота С16-18, U - ненасыщенная жирная кислота, имеющая по меньшей мере 18 атомов С, h) менее 15 мас.% S3, i) по меньшей мере 90 мас.% жирных кислот С8-18, j) по меньшей мере 75 мас.% жирных кислот С18, включая насыщенные и ненасыщенные жирные кислоты, k) при 20°С имеет SFC 5-50%. Изобретение позволяет получить структурированный продукт питания с непрерывной жировой фазой, который имеет подходящую ...

СПОСОБ ПОЛУЧЕНИЯ ЖИРОВОЙ КОМПОЗИЦИИ, ЖИРОВАЯ КОМПОЗИЦИЯ И ПРОДУКТЫ, СОДЕРЖАЩИЕ ЕЕ

Изобретение относится к пищевой промышленности. Исходная жировая композиция содержит пальмовое масло или фракцию пальмового масла следующего состава: глицеридный состав с содержанием S2U - 47-75 мас.%, SU2+U3<40 мас.%, S3 - 1-15 мас.% и диглицеридов - 3-12 мас.%, с общим содержанием ненасыщенных жирных кислот менее 55 мас.%. При этом S - это насыщенная жирная кислота с длиной углеродной цепочки 14-24 атома углерода, a U - ненасыщенная жирная кислота с длиной углеродной цепочки 14-24 атома углерода. Исходную жировую композицию подвергают каталитической гидрогенизации, чтобы получить жир с содержанием транс-жирных кислот менее 15 мас.% и достигнуть увеличения С 18-0 порядка менее 1 мас.%. Полученный жир вводят в жировую композицию. Полученную жировую композицию вводят в кондитерские продукты и хлебобулочные изделия. Изобретение позволяет получить жировую композицию, которая не является лауриновой, она характеризуется способностью таять во рту без «воскового» привкуса, высокой скоростью кристаллизации ...

Пищевой масложировой продукт функционального назначения

Изобретение относится к молочной промышленности. Пищевой масложировой продукт функционального назначения содержит масло сливочное «Традиционное», нерафинированные растительные масла лабазника и арганы, воздушные пшеничные зерна и воду, при следующем соотношении компонентов, мас. %: масло сливочное «Традиционное» 78,5-80,5; нерафинированное масло лабазника 1,0-2,0; нерафинированное масло арганы 1,0-2,0; воздушные пшеничные зерна 5,0-10,0; вода остальное. Изобретение позволяет расширить ассортимент продукта и улучшить его органолептические показатели. 1 табл., 3 пр.

СПОСОБ ПОЛУЧЕНИЯ ПРЕПАРАТА ЖИРА МОРСКИХ ЖИВОТНЫХ

Использование: при получении препарата жира морских животных. Сущность изобретения: из жиров обитателей моря получают эмульсию жира в воде, имеющую вязкость, соответствующую вязкости майонеза, и содержащую 10 90 мас. рыбьего жира или жиров других обитателей моря, или концентрата этих жиров, или смеси этих жиров, причем эмульсией наполняют тару из воздухонепроницаемого материала так, что сразу же по достижении количества, равного дозе, тару закупоривают с обеспечением безвоздушного пространства, и, следовательно, во время получения эмульсии не происходит окисления. Способ получения реализуют преимущественно в атмосфере инертного газа. 1 з.п.ф-лы.

СПОСОБ ПОЛУЧЕНИЯ ЖИРОВОЙ КОМПОЗИЦИИ, ВКЛЮЧАЮЩИЙ СТАДИЮ ЭТЕРИФИКАЦИИ

Настоящее изобретение относится к способу получения жировой композиции, содержащей: а) по меньшей мере 8% масс. SatSatSat триглицеридов (насыщенных C8-C22 жирных кислот), и b) по меньшей мере 10% масс. стеариновой кислоты (C18:0). В предлагаемом способе по меньшей мере часть жирных кислот, образующих триглицериды, присутствующие в указанной композиции, подвергалась гидрогенизации. При этом данный способ включает стадию этерификации, и ни один из триглицеридов в жировой композиции в любой момент времени в указанном способе не подвергается гидрогенизации. Технический результат - разработка простого способа получения жировой композиции, предпочтительно жирового продукта, который не обязательно маркировать как гидрогенизированный и который впоследствии может подвергаться переэтерифицированию с рядом растительных масел для получения жирового продукта, аналогичного жировым продуктам, представленным на рынке. 14 з.п. ф-лы, 2 ил., 7 табл., 4 пр.

НЕМОЛОЧНЫЙ ВЗБИВАЕМЫЙ ПИЩЕВОЙ ПРОДУКТ

... 1. Взбиваемый пищевой продукт, текучий при охлаждении и комнатных температурах, содержащий около 30-40% триглицеридных жиров, эмульгаторы, включающие полисорбат 60 и полисорбат 80 с общей концентрацией от 0,02 до 0,2%, при концентрации каждого из них, составляющей по меньшей мере 0,01%, а также один или более гидрофильных коллоидов и белков, причем взбитый кондитерский продукт характеризуется гладкой нежирной текстурой, не имеет воскового привкуса и имеет сливочный вкус. 2. Взбиваемый пищевой продукт по п.1, в котором концентрация триглицеридных жиров составляет 30-34%. 3. Взбиваемый пищевой продукт по п.1, в котором концентрация триглицеридных жиров составляет около 32%. 4. Взбиваемый пищевой продукт по п.1, в котором триглицеридные жиры содержат частично гидрированное пальмоядровое масло. 5. Взбиваемый пищевой продукт по п.4, в котором триглицеридные жиры дополнительно включают кокосовое масло. 6. Взбиваемый пищевой продукт по п.4, в котором триглицеридные жиры дополнительно включают ...

ЖИР С ВЫСОКИМ СОДЕРЖАНИЕМ ТРИГЛИЦЕРИДОВ

... 1. Способ производства жира с высоким содержанием триглицеридов, включающий стадии выбора жира А с высоким содержанием триглицеридов и жира В с высоким содержанием триглицеридов, переэтерификации смеси, содержащей жир А и жир В в соотношении от 80:20 до 20:80, где жир А представляет собой жир, который является натуральным и который содержит, по меньшей мере, 35 мас.% остатков стеариновой кислоты и менее 5 мас.% остатков полиненасыщенных жирных кислот, и где жир В содержит, по меньшей мере, 40 мас.% остатков насыщенных жирных кислот с длиной цепочки от 12 до 14 атомов углерода, отличающийся тем, что жир А выбирается из группы, состоящей из жира Allanblackia, жира Pentadesma, жира Kokwn и жира Sonchy. 2. Способ по п.1, отличающийся тем, что жир А является жиром Allanblackia. 3. Способ по п.1, отличающийся тем, что жир А является жиром Pentadesma. 4. Способ по п.1, отличающийся тем, что жир А является жиром Kokum. 5. Способ по п.1, отличающийся тем, что жир А является жиром Sonchy. 6. Способ ...

СТАБИЛЬНЫЙ НЕБЕЛКОВЫЙ ВЗБИВАЕМЫЙ ПИЩЕВОЙ ПРОДУКТ

... 1. Взбиваемый пищевой продукт типа масло-в-воде, который, по существу, не содержит белка, включающий жир, воду, сахар, эмульгаторы и крахмальный компонент, содержащийся в количестве от 0,1 до 4% и включающий октенилсукцинатный ангидрид крахмала (NOSA) и гидрофильный крахмал; причем крахмал NOSA и гидрофильный крахмал присутствуют в соотношении от 1:2 до 2:1, при этом продукт может храниться замороженным по меньшей мере один год. ! 2. Взбиваемый пищевой продукт по п.1, в котором соотношение крахмала NOSA и гидрофильного крахмала составляет 1:1,5. ! 3. Взбиваемый пищевой продукт по п.1, в котором pH продукта составляет от 2,5 до 8. ! 4. Взбиваемый пищевой продукт по п.3, в котором pH продукта составляет от 3 до 4,6. ! 5. Взбиваемый пищевой продукт по п.1, дополнительно включающий кусочки фруктов или фруктовые соки. !6. Взбиваемый пищевой продукт по п.5, в котором кусочки фруктов или фруктовые соки составляют до 25 вес.%, и pH составляет от 3 до 4,6. ! 7. Взбиваемый пищевой продукт по п.1, ...

СИСТЕМА И СПОСОБ СМЕШЕНИЯ ПОЛИНЕНАСЫЩЕННЫХ ЖИРНЫХ КИСЛОТ И ЖИДКОГО ПРОДУКТА ПИТАНИЯ

Изобретение относится к пищевой промышленности. Система для получения жидкого продукта питания с полиненасыщенными жирными кислотами, включающая аппарат, содержащий: емкость для подачи под давлением, содержащую канал на дне для жидкости и боковой впуск, способный функционировать для получения газа или жидкости, и воронку, содержащую верхнее отверстие, ножку и одно или более газоотводящих отверстий. Воронка проходит через верхнее отверстие в емкости для подачи под давлением, и ножка воронки проходит, по меньшей мере, наполовину во внутреннюю часть емкости для подачи под давлением. Система дополнительно содержит транспортную линию и дозировочную емкость, причем канал на дне для жидкости гидравлически соединен с транспортной линией, транспортная линия находится в соединении по текучей среде с дозировочной емкостью, и дозировочная емкость функционирует, поддерживая некоторый объем жидкого продукта питания, а также содержит маслораспределительное устройство, соединенное с емкостью для подачи ...

СПОСОБ ПОЛУЧЕНИЯ БИОЛОГИЧЕСКИ АКТИВНОЙ ДОБАВКИ С ПОЛИНАСЫЩЕННЫМИ ЖИРНЫМИ КИСЛОТАМИ

Изобретение относится к области фармацевтической и пищевой промышленности. Способ получения биологически активных добавок с полинасыщенными жирными кислотами (ПНЖК) включает приготовления эмульсии рыбьего жира в воде, путем смешивания водной и масляной фаз и их дальнейшую гомогенизацию при температуре в диапазоне от 15 до 30 °С и пониженном внешнем давлении в диапазоне от 100 до 700 мбар, при скорости гомогенизатора в пределах от 1000 до 15000 об/мин. Для осуществления заявляемого способа обычно используют рыбий жир, стандартизованный по содержанию эйкозапентаеновой кислоты от 5 до 95 % и/или докозагексаеновой кислоты от 5 до 95 % от всех ПНЖК. Содержание рыбьего жира в готовой эмульсии составляет от 5 до 80 масс. %. Изобретение позволяет улучшить показатели органолептического профиля, повысить стабильность и срок хранения эмульсии рыбьего жира при нормальных условиях (комнатной температуре). 1 з.п. ф-лы, 2 пр.

ЭМУЛЬСИОННАЯ ПРИПРАВА ТИПА МАСЛО-В-ВОДЕ

ПОЛУЧЕНИЕ ВЫСУШЕННЫХ ЧАСТИЦ, СОДЕРЖАЩИХ МЕНТОЛ

УЛУЧШАЮЩИЙ ХЛЕБ АГЕНТ И ЕГО ПРИМЕНЕНИЕ В ХЛЕБНЫХ ПРОДУКТАХ

... 1. Улучшающий хлеб агент, содержащий ферментированный соевый белковый материал, полученный ферментацией соевого белкового материала микроорганизмом, принадлежащим к роду Bifidobacterium. 2. Улучшающий хлеб агент по п.1, в котором соевый белковый материал является одним или более материалами, выбранными из группы, состоящей из соевого молока, соевого белкового изолята, соевого белкового концентрата, соевой муки. 3. Улучшающий хлеб агент по п.1, в котором соевый белковый материал, полученный ферментацией микроорганизмом, принадлежащим к роду Bifidobacterium, является стерилизованным. 4. Улучшающий хлеб агент по п.1, в котором содержание сухих соевых веществ в ферментированном соевом белковом материале, полученном ферментацией микроорганизмом, принадлежащим к роду Bifidobacterium, составляет от 2 до 15%. 5. Жировая или масляная эмульгированная композиция, содержащая улучшающий хлеб агент по п.1. 6. Жировая или масляная эмульгированная композиция по п.5, в котором композиция является эмульсией ...

Kräuterbutter mit Knoblauch

An edible fat blend

A spread which is relatively high in cis monounsaturated fatty acids content and relatively low in trans fatty acids content is provided. The spread is prepared from a fat phase which comprises at least one and generally two vegetable oils which are high in cis monounsaturates and a hardstock fat to provide structure to the spread which typically is an interesterified hardstock fat containing palm oil, palm oil fractions and coconut oil. One of the fats high in cis monounsaturates is olive oil and the other may be rapeseed oil or high oleic acid sunflower oil. The spread is prepared using a margarine process, the fat phase constituting in the range of 30% to 60% by weight of the spread.

PROCEDURE FOR THE REDUCTION OF THE PORTION OF SATISFIED FATTY ACIDS IN MILK FAT, THEREBY WON PRODUCTS AND USES OF IT

PROCEDURE FOR THE PRODUCTION OF SWITCHES CORES IN FOOD

An edible fat blend containing fish oil

Emulgating agent from cereal grains

Tailored oils produced from recombinant heterotrophic microorganisms

Methods and compositions for the production of oil, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing microorganisms and methods of low cost cultivation of such microorganisms. Microalgal cells containing exogenous genes encoding, for example, a lipase, a sucrose transporter, a sucrose invertase, a fructokinase, a polysaccharide-degrading enzyme, a keto acyl-ACP synthase enzyme, a fatty acyl-ACP thioesterase, a fatty acyl-CoA/aldehyde reductase, a fatty acyl-CoA reductase, a fatty aldehyde reductase, a fatty aldehyde decarbonylase, and/or an acyl carrier protein are useful in manufacturing transportation fuels such as renewable diesel, biodiesel, and renewable jet fuel, as well as oleochemicals such as functional fluids, surfactants, soaps and lubricants.

Production of fat mixtures enriched with triglycerides bearing short, medium and long residues

ASSEMBLY FOR EXTRACTING OIL

EMULSIONS

Process for increasing the stability of a composition comprising polyunsaturated omega-6 fatty acids

The present invention relates to processes for increasing the stability of compositions comprising polyunsaturated omega-6 fatty acids against oxidation. The processes comprise the following steps: (i) providing a starting composition comprising at least one polyunsaturated omega-6 fatty acid component; (ii) providing a lysine composition; (iii) admixing aqueous, aqueous-alcoholic or alcoholic solutions of starting composition and lysine composition, and subjecting resulting admixture to spray drying conditions subsequently, thus forming a solid product composition comprising at least one salt of a cation derived from lysine with an anion derived from a polyunsaturated omega-6 fatty acid; the product composition exhibiting a solvent content SC selected from the following: SC < 5 wt%, SC < 3 wt%, SC < 1 wt%, SC < 0.5 wt%. Compositions obtainable by such spray drying processes and use of such compositions for the manufacture of food, nutritional and pharmaceutical products are further comprised ...

Self-emulsifying glasses

Food products containing structured triglycerides

FAT BLEND

PROCESS FOR THE PREPARATION AND STABILIZATION OF EMULSIONS WITH OMEGA-3 BY MEANS OF ISOMETRIC CRYSTALLINE NETWORKS OF CELLULOSE DERIVATIVES

The present invention relates to a new emulsion structured in an isometric crystalline network of cellulose derivatives, wherein the emulsion comprises omega-3 fatty acids distributed homogeneously therein. The emulsion of the invention has been designed to have greater stability, bioavailability and gastro-resistance, and can be used in special medical foods, nutritional supplements, sport and enteral nutrition, or infant nutrition, inter alia.

TAILORED OILS PRODUCED FROM RECOMBINANT HETEROTROPHIC MICROORGANISMS

Methods and compositions for the production of oil, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing microorganisms and methods of low cost cultivation of such microorganisms. Microalgal cells containing exogenous genes encoding, for example, a lipase, a sucrose transporter, a sucrose invertase, a fructokinase, a polysaccharide-degrading enzyme, a keto acyl-ACP synthase enzyme, a fatty acyl-ACP thioesterase, a fatty acyl-CoA/aldehyde reductase, a fatty acyl-CoA reductase, a fatty aldehyde reductase, a fatty aldehyde decarbonylase, and/or an acyl carrier protein are useful in manufacturing transportation fuels such as renewable diesel, biodiesel, and renewable jet fuel, as well as oleochemicals such as functional fluids, surfactants, soaps and lubricants.

PROCESS FOR REDUCING STEROLS AND FREE FATTY ACIDS FROM ANIMAL FAT

The process for reducing sterols and free fatty acids from animal fat entails forming an oil-in-water emulsion using a mixing device such as a pump or an inline mixer; and then pumping the emulsion through a conduit for a period of time. The emulsion is made from water, liquefied animal fat and cyclodextrin. The mixing device forms the emulsion in less than one minute; and the emulsion is pumped through the conduit for 5 to 60 minutes. During the time that the emulsion is moving through the conduit, the sterols and free fatty acids move from the fat phase to the water phase and form complexes with the cyclodextrin. These complexes are fairly stable and can be separated from the emulsion by centrifugation. The resulting fat has a reduced sterol and free fatty acid content.

FOOD PRODUCTS CONTAINING STRUCTURED TRIGLYCERIDES

Compositions containing structured triglycerides of genetically engineered annuals and food products containing the same.

FAT SYSTEMS AND PROCESSES FOR THE PRODUCTION OF NO TRANS FATTY ACID CONTAINING TUB-TYPE MARGARINES AND SPREAD

The present invention relates to tub-type margarines and spreads which do not contain trans fatty acids or tropical oils and which possess the desired margarine characteristics of butter-like flavor, color and physical properties equivalent to tub-type margarines which do contain trans fatty acids or tropical oils. The tub-type margarine products of the present invention are a result of an interdependent system which includes the use of specific blends of co-interesterified liquid oils and hardstocks and other vegetable oils, the incorporation of special emulsifiers and preferably the use of nontraditional operating parameters.

COMPOSITION, CONTAINING VEGETABLE OIL, SOURCE ORGANIC ACIDS, PHENOLIC COMPOUNDS AND AMINO ACIDS

ПРОДУКТЫ ПИТАНИЯ С НИЗКИМ СОДЕРЖАНИЕМ НАСЫЩЕННЫХ И ТРАНС-ИЗОМЕРНЫХ НЕНАСЫЩЕННЫХ ЖИРОВ

Изобретение относится к структурированному продукту питания с непрерывной жировой фазой, где продукт питания содержит, исходя из общей массы продукта, 0-35 весов. % насыщенных жирных кислот, 20-100 весов. % триглицеридной композиции, 0-80 весов. % наполнителя и 0-15 весов. % воды. Триглицеридная композиция содержит менее 50 весов. % насыщенных жирных кислот, менее 10 транс-изомерных ненасыщенных жирных кислот, по крайней мере 90 весов. % жирных кислот С8-18, по крайней мере 10 весов. % POP по отношению к массе триглицеридной композиции, где Р - пальмитиновая кислота и О - олеиновая кислота, соотношение SUS/SUU преимущественно составляет по крайней мере 1,3, где S представляет насыщенную жирную кислоту, имеющую 16-18 атомов углерода, и U представляет ненасыщенную жирную кислоту, имеющую 18 или более атомов углерода, соотношение SUS/S3 равняется по крайней мере 15, где S представляет насыщенную жирную кислоту, имеющую 16-18 атомов углерода, и U представляет ненасыщенную жирную кислоту, имеющую ...

COMPOSITION, CONTAINING VEGETABLE OIL AND APPLE VINEGAR

Amorphophallus konjac-added Choux and its manufacturing method

Novel decanoic acid derivative and perfume composition

The present invention relates to 5-acyloxydecanoic acid ester represented by the following formula (1) which can provide the characteristic flavors such as milk feeling, fat feeling and cream feeling to drink, food and the likes, and the use of its perfume composition. [In the formula, R1 represents hydrogen and an alkyl group having carbon atoms of 1 to 4, R2 represents an alkyl group having carbon atoms of 1 to 4, excluding the case that R1 is methyl and R2 is methyl or ethyl].

Method for electroplating bath chemistry control

A method for controlling the chemical composition of an electroplating bath solution used to plate a plurality of substrates by providing the electroplating bath solution to a small-volume plating cell configured to minimize additive breakdown, and discarding the electroplating bath after a predetermined bath lifetime. The method includes predetermining a lifetime of an electroplating bath solution having a desired chemical composition, combining a plurality of electroplating bath solution components thereby forming the electroplating bath solution having the desired chemical composition, filling a small-volume plating cell with the electroplating bath solution, plating a plurality of substrates in the electroplating bath solution until the bath lifetime is reached; and discarding the electroplating bath solution after the bath lifetime is reached.

WHIPPED CREAM

FOOD COMPOSITIONS COMPRISING TAILORED OILS

Methods and compositions for the production of food compositions, oils, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing microorganisms and methods of low cost cultivation of such microorganisms. Microalgal cells containing exogenous genes encoding, for example, a lipase, a sucrose transporter, a sucrose invertase, a fructokinase, a polysaccharide-degrading enzyme, a keto acyl-ACP synthase enzyme, a fatty acyl-ACP thioesterase, a fatty acyl-CoA/aldehyde reductase, a fatty acyl-CoA reductase, a fatty aldehyde reductase, a fatty aldehyde decarbonylase, and/or an acyl carrier protein are useful in manufacturing food compositions, and transportation fuels such as renewable diesel, biodiesel, and renewable jet fuel, as well as oleochemicals such as functional fluids, surfactants, soaps and lubricants.

Stable Protein-Free Whippable Food Product

The present invention provides a substantially protein-free whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics. The product comprises triglyceride fat, one or more sugars, an emulsifier component, a starch component comprising one or more NOSA starches and one or more hydrophilic starches, and optionally an acid component. This product can be stored frozen or at ambient temperatures for extended periods of time and can also be whipped and displayed at ambient temperatures.

EDIBLE PRODUCTS WITH LOW CONTENT OF SATURATED AND TRANS UNSATURATED FATS

DIRECT CHEMICAL MODIFICATION OF MICROBIAL BIOMASS AND MICROBIAL OILS

СПОСОБ ПОВЫШЕНИЯ УСТОЙЧИВОСТИ КОМПОЗИЦИИ, СОДЕРЖАЩЕЙ ОМЕГА-6 ПОЛИНЕНАСЫЩЕННЫЕ ЖИРНЫЕ КИСЛОТЫ

Изобретение относится к пищевой промышленности. Способ повышения устойчивости к окислению жировой композиции, содержащей омега-6 полиненасыщенные жирные кислоты, предусматривающий следующие стадии: (i) обеспечение исходной композиции, содержащей по меньшей мере один компонент, представляющий собой омега-6 полиненасыщенную жирную кислоту; (ii) обеспечение композиции на основе лизина; (iii) смешивание водных, водно-спиртовых или спиртовых растворов каждой из исходной композиции и композиции на основе лизина, с получением смеси, которую высушивают распылением с образованием, таким образом, композиции в виде твердого продукта, содержащей по меньшей мере одну соль, образованную катионом, полученным из лизина посредством протонирования, и анионом, полученным из омега-6 полиненасыщенной жирной кислоты посредством депротонирования. При этом композиция в виде продукта характеризуется содержанием растворителя SC, выбранным из следующего: SC < 5 вес. %, SC < 3 вес. %, SC < 1 вес. %, SC < 0,5 вес.

СПОСОБ СНИЖЕНИЯ СОДЕРЖАНИЯ НАСЫЩЕННЫХ ЖИРНЫХ КИСЛОТ В МОЛОЧНОМ ЖИРЕ, ПОЛУЧАЕМЫЕ ПРОДУКТЫ И ИХ ПРИМЕНЕНИЕ

Изобретение относится к масложировой промышленности. Способ получения молочного жира по изобретению предусматривает одну или несколько стадий фракционирования молочного жира жвачных животных путем кристаллизации с последующей обработкой. Далее молочный жир подвергают либо одной или нескольким стадиям ферментативной переэтерификации с последующей одной или несколькими стадиями фракционирования путем кристаллизации, либо одной или нескольким стадиям фракционирования путем перегонки с малым расстоянием (молекулярной перегонки). Содержание насыщенных жирных кислот в полученном жире составляет менее 50 масс.% исходя из общего содержания жирных кислот. Изобретение позволяет получить молочный жир жвачных животных со сниженным содержанием насыщенных жирных кислот и холестерина и производить пищевые композиции на его основе с улучшенной пищевой ценностью. 3 н. и 14 з.п. ф-лы, 8 табл.

МАРГАРИН "ЩЕДРОЕ ЛЕТО-СЛИВОЧНЫЙ ВКУС 72%" И СПОСОБ ЕГО ПРОИЗВОДСТВА

Изобретение относится к масложировой промышленности, к области производства пищевых жировых продуктов. Пищевой жировой маргариновый продукт содержит масло растительное, саломас, масло пальмовое, эмульгатор, соль поваренную пищевую, ароматизаторы, кислоту лимонную и краситель натуральный каротин. Дополнительно содержит сорбат калия, применяется саломас рафинированный дезодорированный "М3-1", в качестве ароматизаторов используются ароматизаторы сливочного масла и топленого масла, а в качестве красителя натурального используется каротин 30%-ный раствор. Способ изготовления пищевого жирового маргаринового продукта включает приготовление эмульсии из водно-молочных и жировых компонентов, дальнейшее переохлаждение, пластификацию и кристаллизацию. Перед приготовлением эмульсии осуществляют дозировку водно-молочных и жировых компонентов путем взвешивания каждого из упомянутых компонентов. Затем производят непосредственное приготовление эмульсии. В состав водно-молочных компонентов входят 10%-ный ...

Устройство для приготовления эмульсии

Полезная модель относится к оборудованию для обработки разных видов сыворотки и растительных жиров при воздействии ультразвукового и неравномерного магнитного полей.Технической задачей полезной модели является производство эмульсии, обеспечивающей стойкость к расслоению на фракции при +12°С более 24 часов.Техническая задача решена за счет того, что устройство для приготовления эмульсии, содержащее корпус, патрубок, ротор, привод и ультразвуковой генератор, отличающееся тем, что устройство корпуса патрубка обеспечивает регулировку зазора между постоянным магнитом и ротором посредством воздействия на крепежную гайку, а также ротор конусообразной формы из постоянного магнита с эквидистантной входному участку поверхностью, с винтовой канавкой на внешней поверхности подвижно закреплен внутри цилиндрического корпуса на подшипнике, связанный через привод с электродвигателем, а ультразвуковой излучатель жестко установлен на внешней стороне корпуса ротора.

Устойчивая эмульсия Пикеринга, стабилизированная нанокристаллами ацетилированной целлюлозы, способ её получения и применения

Изобретение относится к фармацевтической промышленности, а именно к устойчивой эмульсии Пикеринга. Устойчивая эмульсия Пикеринга, представляющая собой гетерогенную систему, состоящую из двух несмешивающихся жидкостей, в которой одна жидкость равномерно распределена по всему объему другой жидкости в виде масляных капель, стабилизированных частицами нанокристаллической целлюлозы, отличающаяся тем, что первая жидкость в виде капель представляет собой вазелиновое или оливковое масло, а вторая - гидрозоль с содержанием ацитилированной нанокристаллической целлюлозы (АцНКЦ) в количестве 0,2-1,6 масс.% с дзета-потенциалом частиц минус 36-40 мВ, размером частиц по длине от 135 нм до 205 нм и по поперечному сечению - от 6 нм до 10 нм, при этом в эмульсии, состоящей из дисперсионной водной среды и капель масла, компоненты распределены при следующем объемном соотношении: гидрозоль - 70%; вазелиновое или оливковое масло - 30%, причем поверхности капель масла в эмульсии имеют отрицательный дзета-потенциал ...

ДИЕТИЧЕСКАЯ КОМПОЗИЦИЯ МАРГАРИНА ДЛЯ СЛОЕНОГО ТЕСТА С ПОНИЖЕННЫМ СОДЕРЖАНИЕМ НАСЫЩЕННЫХ ЖИРОВ

ПРОДУКТЫ ПИТАНИЯ С НИЗКИМ СОДЕРЖАНИЕМ НАСЫЩЕННЫХ И ТРАНСИЗОМЕРНЫХ НЕНАСЫЩЕННЫХ ЖИРОВ

... 1. Структурированный продукт питания с непрерывной жировой фазой, в которой продукт питания содержит по отношению к общей массе продукта: ! a) менее 35 мас.% насыщенных жирных кислот, ! b) 20-100 мас.% триглицеридной композиции, ! c) 0-80 мас.% наполнителя, ! d) менее 15 мас.% воды, ! в котором триглицеридная композиция содержит относительно массы триглицеридной композиции: ! e) менее 50 мас.% насыщенных жирных кислот, ! f) менее 10 мас.% трансизомерных ненасыщенных жирных кислот, ! g) по меньшей мере 10 мас.% триглиперидов POP, где Р - жирная пальмитиновая кислота, О - олеиновая кислота, ! h) соотношение SUS/SUU равно по меньшей мере 1,3, где S обозначает насыщенную жирную кислоту, имеющую 16-18 атомов углерода, и U обозначает ненасыщенную жирную кислоту, имеющую 18 или более атомов углерода, ! i) соотношение SUS/S3 равно по меньшей мере 15, где S обозначает насыщенную жирную кислоту, имеющую 16-18 атомов углерода, и U обозначает ненасыщенную жирную кислоту, имеющую 18 или более атомов ...

ГЛИЦЕРОЛ-3-ФОСТАЦИЛТРАНСФЕРАЗА

... 1. Полинуклеотид, выбранный из группы, состоящей из нижеприведенных (a)-(e):(a) полинуклеотид, содержащий нуклеотидную последовательность SEQ ID NO:1 или 4;(b) полинуклеотид, кодирующий белок, состоящий из аминокислотной последовательности SEQ ID NO: 2;(c) полинуклеотид, кодирующий белок, состоящий из последовательности аминокислот, где 1-100 аминокислот удалены, заменены, встроены и/или добавлены в аминокислотную последовательность SEQ ID NO:2, и обладающий глицерол-3-фосфатацилтрансферазной активностью;(d) полинуклеотид, кодирующий белок с аминокислотной последовательностью, гомологичной по меньшей мере на 85% аминокислотной последовательности SEQ ID NO:2, и обладающий глицерол-3-фосфатацилтрансферазной активностью; и,(e) полинуклеотид, который гибридизуется с полинуклеотидом, состоящим из нуклеотидной последовательности, комплементарной нуклеотидной последовательности SEQ ID NO: 1 или 4 в жестких условиях, и который кодирует белок, обладающий глицерол-3-фосфатацилтрансферазной активностью ...

Диетический кремовый полуфабрикат

Изобретение относится к пищевой промышленности, а именно к производству специализированных пищевых продуктов диетического питания. Диетический кремовый полуфабрикат характеризуется тем, что он включает жировую фазу, содержание которой составляет 10-39 мас. %, в качестве которой используют растительные масла, молочный и/или растительный белок, натуральные сахарозаменители, воду и пищевые волокна, в качестве которых используют бета-глюкан, и/или инулин, и/или арабиногалактан, в количестве 1-10 г на 100 ккал полуфабриката. Изобретение позволяет улучшение показателей диетического кремового полуфабриката, снизить калорийность кремового полуфабриката, повысить его пищевую ценность, а также позволяет использовать полученный продукт для питания людей страдающих диабетом и ожирением. 6 з.п. ф-лы, 1 табл., 7 пр.

УСКОРИТЕЛЬ КРИСТАЛЛИЗАЦИИ

... 1. Ускоритель кристаллизации, содержащий полимерную смесь, которая в качестве компонентов включает в себя насыщенную жирную гидроксикислоту С18-28, соответственно имеющую гидроксильную и карбоксильную группы на обоих концах, и которая может иметь одну карбонильную группу в своей цепи, глицерин и дополнительно жирную кислоту, причем данная полимерная смесь полимеризуется эфирной связью посредством компонентов до молекулярного веса от 3000 до 100000.2. Ускоритель кристаллизации по п. 1, который получен из пальмового плода или исходного пальмового масла или жира.3. Ускоритель кристаллизации по п. 1, отличающийся тем, что содержание полимерной смеси составляет как минимум 0,005% по весу.4. Ускоритель кристаллизации по п. 1, содержащий полимерную смесь.5. Ускоритель кристаллизации по п. 1, отличающийся тем, что насыщенная жирная гидроксикислота имеет весовое отношение, в котором С18:С22:С24:С28 составляет 5 к 45:10 к 40:20 к 65:5 к 30.6. Ускоритель кристаллизации по п. 1, отличающийся тем, что ...

TRANSESTERIFICATION

FOOD PRODUCT WITH LOW ENERGY CONTENT

Fat mixture, process for the preparation of the fat blend and use thereof

Die Erfindung stellt eine Fettmischung bereit, umfassend Monoglyceride, Diglyceride und Triglyceride von Fettsäuren, wobei die Mono-, Di- oder Triglyceride aus Fettsäuren erhalten werden, die Palmitinfettsäure, Stearinfettsäure und Ölfettsäure umfassen, wobei der Festfettgehalt, N10, der Fettmischung mindestens 30 % beträgt und der Unterschied zwischen den Festfettgehalten N10 und N40 der Fettmischung mindestens 12 Prozentpunkte beträgt. Darüber hinaus stellt die Erfindung ein Verfahren zur Herstellung einer Fettmischung bereit, ausgehend von einer Komponente A und einer Komponente B und unter Anwenden einer Behandlung von erhöhter Temperatur während einer spezifischen Zeitdauer. Die Fettmischungen werden für die Herstellung von Nahrungsmittelprodukten verwendet.

EDIBLE COMPOSITION OF DENATURED WHEY PROTEINS.

FAT COMPOSITION FOR BABY FOOD.

STURDY WATER IN OIL EMULSIONS

TRIGLYCERIDE FAT

Mayonnaise comprising olive oil and whey

TASTE AND ODOR MASKED EDIBLE OIL COMPOSITIONS

Long term weight maintenance

Long term weight maintenance

Low-fat water-in-oil emulsion

The present invention relates to a low-fat water-in-oil (W/O) emulsion comprising a fat phase in an amount of at most 60 wt% relative to the total weight of the emulsion, an aqueous phase dispersed within the fat phase and an emulsifier composition, said emulsifier composition comprising an Acetone-insoluble (AI) component containing a Phosphatidyl Choline (PC), a Phosphatidyl Inositol (PI), a Phosphatidyl Ethanolamine (PE) and a Phosphatidic Acid (PA), wherein PC is in an amount of at most 15.5% relative to the total weight of the emulsifier composition and wherein the emulsifier composition is characterized by a weight ratio R of at most 65%, the ratio ...

VEGETABLE OIL EXTRACTION PROCESS

VEGETABLE OIL EXTRACTION PROCESS A vegetable oil process and assembly is disclosed for extracting oil from an oil bearing material such as soybean, corn and the like. The process comprises adding at least one reagent and an oil of preferably the same type as will be extracted from the oil bearing material to the oil bearing material to form a slurry mixture. The slurry is heated at a preselected temperature for a preselected period of time preferably under a partial vacuum. This processing reduces the phospholipid and trace metal content in the oil extracted from the oil bearing material. The oil product produced is light in color, shows no turbidity and exhibits a minimal amount of phosphorus, calcium, magnesium and iron. The oil is ready for physical refining.

COMPOSITION COMPRISING VEGETABLE OIL, A SOURCE OF ORGANIC ACIDS, PHENOLIC COMPOUNDS AND AMINO ACIDS

The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil, wherein the composition comprises a source of organic acids, one or more organic acids other than acetic acid, amino acids, and one or more phenolic compounds. More in particular the source of organic acids comprises organic acids other than acetic acid to total organic acids in the source of organic acids at a weight ratio ranging from 0.5% to 60%; and the weight ratio of one or more amino ...

DIRECT CHEMICAL MODIFICATION OF MICROBIAL BIOMASS AND MICROBIAL OILS

Soap and cosmetic products can be made from oil-bearing microbial biomass via the alkaline hydrolysis of glycerolipids and fatty acid esters to fatty acid salts. The saponified oils can be combined with a variety of additives to produce compositions for use as cosmetic products, which may also contain other constituents of the biomass, including unsaponified oils, glycerol and carotenoids, among others.

EDIBLE FAT CONTINUOUS EMULSION COMPRISING PLANT STEROL ESTERS

The present invention relates to a method of preparing an edible fat continuous emulsion spread comprising 10 to 85 wt% of a dispersed aqueous phase and 15 to 90 wt% of a fat phase, said fat phase comprising: - 60 to 85 wt% of a combined amount of liquid oil and structuring fat, - 15 to 40 wt% of plant sterol esters, said method comprising the steps of: - preparing a mixture comprising at least part of the plant sterol esters and at least part of the liquid oil by subjecting the plant sterol esters to a temperature of at least the melting temperature of the plant sterol esters, - bringing the temperature of the mixture to a temperature below the melting point of the plant sterol esters, and - combining this mixture with at least part of the structuring fat, wherein the structuring fat is present as fat crystals. The invention further relates to an edible fat continuous emulsion spread obtainable by said method and the use of pre-crystallized structuring fat to lower the temperature at which ...

LOW FAT, LOW CALORIE FAT SUBSTITUTE

A low fat, low calorie substitute fat food stuff emulsion and method for making the same is disclosed, the emulsion substantially simulating the appearance, taste, texture, and mouth feel of traditional fat-filled foods. The emulsion can be easily substituted in 1 to 1 proportions for butter, margarine, shortening, oil, lard, cream cheese and other fats called for in many foods. Because of the ease and simplicity of using the emulsion, people on fat restricted diets can now eat normal foods without substantially altering the recipe. The percentage of emulsion in the final food product simply depends on the percentage of fat in the original fat-filled food. By using butter or margarine in conjunction with maltodextrin, the emulsion (1) avoids the high fat found in lard and/or shortening (2) retains much if not all of the texture maintained by the fat, yet (3) incorporates more natural products, avoiding certain chemicals commercially produced as emulsifiers which are often used in conjunction ...

ПРОДУКТЫ ПИТАНИЯ С НИЗКИМ СОДЕРЖАНИЕМ НАСЫЩЕННЫХ И ТРАНС-ИЗОМЕРНЫХ НЕНАСЫЩЕННЫХ ЖИРОВ

Изобретение относится к структурированному продукту питания с непрерывной жировой фазой, где продукт питания содержит по отношению к общей массе продукта менее 30 масс. % насыщенных жирных кислот, 20-100 масс. % триглицеридной композиции, до 80 мас. % наполнителя, менее 15 масс. % воды, в котором триглицеридная композиция содержит по отношению к массе триглицеридной композиции менее 45 масс. % насыщенных жирных кислот, менее 10 масс. % транс-изомерных ненасыщенных жирных кислот, по крайней мере 8 масс. % триглицеридов SUS, где S - насыщенная жирная кислота С16-18, U - ненасыщенная жирная кислота, которая имеет по крайней мере 18 атомов С, менее 15 масс. % S3, по крайней мере 90 масс. % жирных кислот С8-18, по крайней мере 75 масс. % жирных кислот С18, включая насыщенные и ненасыщенные жирные кислоты, при 20 °C имеет SFC 5-50 %. Изобретение также относится к способу получения структурированного продукта питания с непрерывной жировой фазой и к применению триглицеридной композиции для производства ...

LEAVENED DOUGH TYPE PULP BUN WITH ACTIVITY INCREASED FERMENTATIVE, AND METHOD FOR PREPARING SAME

손에 묻지 않는 결정화 유지 및 이의 제조방법

... 본 발명은 손에 묻지 않는 결정화 유지 및 이의 제조방법에 관한 것으로서, 보다 상세하게는 튀김에 적용 시 손에 묻어나지 않는 동시에 식감이 우수한 손에 묻지 않는 결정화 유지 및 이의 제조방법에 관한 것이다.

A spread composition comprising allulose and use thereof

OIL-IN-WATER-TYPE EMULSIFIED COMPOSITION FOR NOODLE STRIP

An oil-in-water-type emulsified composition for a noodle strip, containing a: 25-50% by mass of a fat, b: 0.06-1.8% by mass of a phospholipid, c: 30-60% by mass of a polyhydric alcohol, d: 0.3-2.4% by mass of a polyglycerin fatty acid ester having a structure in which polyglycerin having an average degree of polymerization of 5 or greater and a C12-C14 saturated fatty acid are ester bonded, and in which the esterification rate is less than 40%, and e: 10-30% by mass of water, the content of the phospholipid with respect to one part by mass of the content of the polyglycerin fatty acid ester being 0.2-0.75 parts by mass.

EMULSIFIED OIL COMPOSITION

The problem addressed by the present invention is to provide: an emulsified oil composition that obtains high foaming power and foam stability and can impart to confectionary/bread a conventionally nonexistent soft sensation and moist sensation; and confectionary/bread that uses the emulsified oil composition and can favorably maintain the soft sensation and moist sensation even if put in chilled storage or if frozen/defrosted. The emulsified oil composition contains the belowmentioned (A), (B), (C), and (D): (A) is 10-40 mass% of a dietary oil containing a triacylglycerol containing a fatty acid having 6-10 carbon atoms as a constituent fatty acid; (B) is 2-20 mass% of a monoacylglycerol having a saturated fatty acid as a constituent fatty acid; (C) is 2-20 mass% of at least one type of emulsifier selected from among a propylene glycol fatty acid ester, a sucrose fatty acid ester, a sorbothane fatty acid ester, and a polyglycerol fatty acid ester; and (D) is 10-50 mass% of water.

OIL AND FAT COMPOSITION FOR WHIPPED CREAM

An oil and fat composition for whipped cream, containing at least two types of oil/fat, wherein at least two peaks are present in the differential scanning calorimetry (DSC) curve of the oil and fat composition, the ratio AH/AL of the peak area AH on the high-temperature side to the peak area AL on the low-temperature side is 0.20 or less, and the ratio HH/HL of the peak height HL on the low-temperature side and the peak height HH on the high-temperature side is 0.35 or less. This oil and fat composition for whipped cream makes it possible to provide an oil and fat composition having higher emulsion stability (heat shock resistance) with regard to severe changes in temperature during transport and storage than in the past.

Coprocessed particulate bulking and formulating AIDS: their composition, production, and use

A composition that is a composite of cellulose and a surfactant. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent in low-moisture or in oil phase compositions, and is especially useful in reduced-calorie foods.

СТРУКТУРИРОВАННАЯ ЭМУЛЬСИЯ ТИПА МАСЛО В ВОДЕ И ПИЩЕВОЙ ПРОДУКТ, СОДЕРЖАЩИЙ ЕЕ

Изобретение относится к масложировой и пищевой промышленности. Структурированная эмульсия типа масло в воде для применения в пищевом продукте; причем указанная структурированная эмульсия содержит: i) от 1 до 8 масс. % эмульгатора; ii) от 8 до 55 масс. % сахара и/или сахарного спирта; iii) от 12 до 40 масс. % воды и iv) от 25 до 70 масс. % масла, в которой эмульгатор содержит неионный эмульгатор и ионный эмульгатор, причем массовое отношение неионного эмульгатора к ионному эмульгатору составляет от 70:30 до 99:1. Хлебобулочное изделие, полученное при помощи структурированной эмульсии. Хлебобулочное изделие, полученное при помощи структурированной эмульсии, причем хлебобулочное изделие представляет собой приготовленный или частично приготовленный продукт. Тесто для получения хлебобулочного изделия, при этом предпочтительно хлебобулочное изделие представляет бисквит или печенье, причем тесто содержит: i) структурированную эмульсию и ii) муку. Способ получения теста, включающий стадии: а) получения ...

УСОВЕРШЕНСТВОВАННЫЙ СПОСОБ ПОЛУЧЕНИЯ МОЛОЧНОЙ СМЕСИ С ИСПОЛЬЗОВАНИЕМ СТАТИЧЕСКОГО СМЕСИТЕЛЯ

Изобретение относится к способу получения композиции, содержащей липидный и белковый компоненты, имеющей в своем составе крупные липидные глобулы, предпочтительно покрытые полярными липидами, и к композициям, полученным таким образом. Способ получения композиции, представляющей собой детскую смесь первой или второй ступени или детское молочко третьей ступени, предусматривает получение водной фазы с содержанием сухих веществ от 10 до 60 вес.% от общего веса водной фазы, которая содержит, по меньшей мере, один белковый компонент, получение жидкой липидной фазы, которая содержит, по меньшей мере, один липид и смешивание липидной фазы с водной фазой в соотношении от 5 до 50% (вес./вес.) с использованием статического смесителя. При этом полученная композиция содержит в своем составе липидные глобулы. Причем липидные глобулы имеют взвешенный по объему модальный диаметр от 1 мкм до 15 мкм. Полученная вышеуказанным способом композиция содержит по меньшей мере 60 об. % указанных липидных глобул ...

СПОСОБ ХИМИЧЕСКОЙ МОДИФИКАЦИИ ЛИПИДОВ МИКРОВОДОРОСЛЕЙ, СПОСОБ ПОЛУЧЕНИЯ МЫЛА И МЫЛО, ВКЛЮЧАЮЩЕЕ СОЛИ ЖИРНЫХ КИСЛОТ ОМЫЛЕННЫХ ЛИПИДОВ МИКРОВОДОРОСЛЕЙ

Группа изобретений относится к микробиологии. Способ химической модификации липидов микроводорослей включает культивирование микроводорослей рода Prototheca с получением биомассы, содержащей по меньшей мере 10 % липидов микроводорослей в расчете на сухой вес клеток и не более 500 мкг/г красящих включений и осуществление химической реакции, в результате которой происходит ковалентная модификация липидов. Культивирование осуществляют при гетеротрофных условиях до тех пор, пока клетки не войдут в фазу накопления липидов. Химическую реакцию выбирают из омыления, переэтерификации, интерэтерификации, гидроксилирования, циклопропанирования, эпоксидирования, гидропроцессинга, дезоксигенации, изомеризации, гидрогенизации или гидролиза. Также предложен способ получения мыла, предусматривающий использование биомассы микроводорослей рода Prototheca, содержащей по меньшей мере 5 % липидов микроводорослей в расчете на сухой вес клеток и не более 500 мкг/г красящих включений, и осуществление омыления ...

КОМПОЗИЦИЯ ЗАМЕНИТЕЛЯ ЯИЦ И СПОСОБ ПОЛУЧЕНИЯ ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ, СОДЕРЖАЩИХ ЕГО

Группа изобретений относится к хлебопекарной промышленности. Первым объектом изобретения является композиция заменителя яиц, применяемая при производстве хлебобулочных изделий, которая содержит, в пересчете на сухое вещество, 35-85 мас.% белка, 10-50 мас.% растительного масла, 0,5-5 мас.% стеароил-лактилата, 0,5-15 мас.% углеводов, менее 0,5 мас.% холестерина и, необязательно, растительный лецитин в количестве, в пересчете на фосфатиды, не превышающем 3 мас.%. Белок включает соевый белок и яичный белок, причем, по меньшей мере, 50 мас.% белка составляет соевый белок, а индекс перевариваемости белка составляет, по меньшей мере, 60%. Вторым объектом изобретения является применение указанной композиции заменителя яиц в производстве хлебобулочных изделий. Третьим объектом изобретения является способ производства хлебобулочных изделий путем приготовления теста, не содержащего яичного желтка или сухого яичного желтка и содержащего муку и в пересчете на сухое вещество от 1 до 25 мас.% композиции ...

ПИЩЕВАЯ КОМПОЗИЦИЯ МАРГАРИНА ДЛЯ СЛОЕНОГО ТЕСТА С ПОНИЖЕННЫМ СОДЕРЖАНИЕМ НАСЫЩЕННЫХ ЖИРОВ

Изобретение относится к масложировой промышленности. Композиция маргарина для слоеного теста c пониженным содержанием насыщенных жирных кислот, в которой содержится, в процентах по массе от общей массы композиции, от 60% до 80% жировой фазы и от 40% до 20% водной фазы, содержащей воду, белки и пищевую клетчатку, в которой указанная жировая фаза содержит от 30% до 45% по меньшей мере одного растительного жира, богатого стеариновой кислотой, и от 70% до 55% по меньшей мере одного растительного масла, где указанная клетчатка представляет собой смесь клетчатки гороха, клетчатки картофеля и клетчатки подорожника или смесь клетчатки пшеницы, клетчатки моркови и клетчатки подорожника. Способ получения композиции маргарина включает стадии: а) приготовление гомогенной водной дисперсии указанной пищевой клетчатки и указанных белков в воде при температуре от 55°С до 65°С; b) приготовление гомогенной дисперсии указанного по меньшей мере одного растительного масла и указанного по меньшей мере одного ...

УСТРОЙСТВО ДЛЯ ПРИГОТОВЛЕНИЯ ЭМУЛЬСИИ ИЗ ДВУХ И БОЛЕЕ ИНГРЕДИЕНТОВ

Полезная модель относится к оборудованию для обработки разных видов сыворотки и растительных жиров при воздействии ультразвукового и неравномерного магнитного полей.Технической задачей является повышение продолжительности стабильности эмульсии за счет снижения поляризации молекул одноименных жидкостей, без расслоения ее на фракции.Техническая задача решена за счет того, что устройство для приготовления эмульсии из двух и более ингредиентов, содержащее корпус, патрубок, ротор, привод и ультразвуковой генератор, отличающееся тем, что внутри корпуса патрубка крепежной гайкой зафиксирован постоянный магнит с возможностью регулирования зазора между ним и ротором конусообразной формы из постоянного магнита с эквидистантной входному участку поверхностью, с винтовой канавкой на внешней поверхности, закреплен внутри цилиндрического корпуса подвижно, на подшипниках, на котором установлен ультразвуковой излучатель, при этом ротор обращен к постоянному магниту большего диаметра и с одноименным полюсом ...

МАРГАРИН "ЩЕДРОЕ ЛЕТО - УНИВЕРСАЛЬНЫЙ СЛИВОЧНЫЙ ВКУС"

Изобретение относится к масложировой промышленности. Пищевой жировой маргариновый продукт, содержащий масло растительное рафинированное дезодорированное, саломас рафинированный дезодорированный М3-1, масло пальмовое рафинированное дезодорированное, эмульгатор, соль поваренную пищевую, ароматизатор сливочного масла, пищевую кислоту и краситель - каротин 30%, отличающийся тем, что дополнительно содержит ароматизатор топленого масла, при этом в качестве пищевой кислоты использована лимонная кислота, а в качестве консерванта - сорбат калия. Все компоненты взяты при определенном соотношении. Изобретение позволяет расширить функциональные возможности, высокие органолептические, физико-химические, микробиологические и вкусоароматические свойства, обеспечивающие повышенный срок годности получаемого продукта. 6 табл.

СПОСОБ ПОВЫШЕНИЯ УСТОЙЧИВОСТИ КОМПОЗИЦИИ, СОДЕРЖАЩЕЙ ОМЕГА-6 ПОЛИНЕНАСЫЩЕННЫЕ ЖИРНЫЕ КИСЛОТЫ

НИЗКОЖИРНАЯ ЭМУЛЬСИЯ ВОДА-В-МАСЛЕ

СПОСОБ ПОЛУЧЕНИЯ САЛОМАСА И ЗАМЕНИТЕЛЯ МОЛОЧНОГО ЖИРА НА ЕГО ОСНОВЕ, А ТАКЖЕ САЛОМАС И ЗАМЕНИТЕЛЬ МОЛОЧНОГО ЖИРА

ПРОДУКТЫ ПИТАНИЯ С НИЗКИМ СОДЕРЖАНИЕМ НАСЫЩЕННЫХ И ТРАНСИЗОМЕРНЫХ НЕНАСЫЩЕННЫХ ЖИРОВ

... 1. Структурированный продукт питания с непрерывной жировой фазой, где продукт питания содержит по отношению к общей массе продукта: ! a) менее 30 мас.% насыщенных жирных кислот, ! b) 20-100 мас.% триглицеридной композиции, ! c) 0-80 мас.% наполнителя, ! d) менее 15 мас.% воды, ! в котором триглицеридная композиция содержит относительно массы триглицеридной композиции: ! e) менее 45 мас.% насыщенных жирных кислот, ! f) менее 10 мас.% трансизомерных ненасыщенных жирных кислот, ! g) по меньшей мере 8 мас.% триглицеридов SUS, где S - насыщенная жирная кислота С16-18, U - ненасыщенная жирная кислота, имеющая по меньшей мере 18 атомов С, ! h) менее 15 мас.% S3, ! i) по меньшей мере 90 мас.% жирных кислот С8-18, ! j) по меньшей мере 75 мас.% жирных кислот С18, включая насыщенные и ненасыщенные жирные кислоты, ! k) при 20°С имеет SFC 5-50%. ! 2. Структурированный продукт питания с непрерывной жировой фазой по п.1, отличающийся тем, что продукт содержит в выражении по отношению к общей массе продукта ...

Пищевой масложировой продукт функционального назначения

ПРЯМАЯ ХИМИЧЕСКАЯ МОДИФИКАЦИЯ МИКРОБНОЙ БИОМАССЫ И МИКРОБНЫХ МАСЕЛ

... 1. Способ химической модификации, содержащей липиды микробной биомассы, включающий: ! (а) культивирование популяции микробов; ! (б) сбор микробной биомассы, при этом полученная биомасса содержит, по крайней мере, 5% липидов по сухому весу клетки; и ! (с) осуществление химической реакции с полученной биомассой, в результате которой происходит ковалентная модификация, по крайней мере, 1% липидов. ! 2. Способ по п.1, дополнительно включающий разделение ковалентно модифицированных липидов и других компонентов биомассы. ! 3. Способ по п.2, при котором разделение представляет собой разделение фаз, при котором ковалентно модифицированные липиды образуют более легкую безводную фазу, а компоненты биомассы формируют одну или несколько более тяжелых фаз. ! 4. Способ по п.1, при котором биомассу подвергают химической реакции без этапа предварительного обогащения, который позволяет увеличить соотношение липидов к нелипидным компонентам более чем на 50% по весу. ! 5. Способ по п.1, при котором собранную ...

СПОСОБ ПОЛУЧЕНИЯ ТВЕРДОГО МАСЛА, ПОДХОДЯЩЕГО ДЛЯ ШОКОЛАДНЫХ ПРОДУКТОВ

... 1. Способ получения жира и масла, содержащих триглицериды (SUS) 1,3-динасыщенной длинноцепочечной жирной кислоты 2-мононенасыщенной длинноцепочечной жирной кислоты/триглицериды (SSU) 1,2-динасыщенной длинноцепочечной жирной кислоты 3-мононенасыщенной длинноцепочечной жирной кислоты в массовом соотношении 9/1 или более, включающий переэтерификацию жира и масла, содержащих 50 мас.% SUS или более и SSU, воздействием 1,3-селективной липазы, выбранной из группы, состоящей из липаз, полученных из Thermomyces sp., Rhizopus oryzae и Rhizopus delemar. ! 2. Способ по п.1, где липазу получают из Thermomyces sp. ! 3. Способ по п.1 или 2, включающий удаление фракционированием после переэтерификации полученных в результате продуктов реакции триглицерида (SU2) диненасыщенной длинноцепочечной жирной кислоты мононасыщенной жирной кислоты и/или триглицерида (SSS) тринасыщенной жирной кислоты. ! 4. Способ по п.1, где насыщенная длинноцепочечная жирная кислота представляет собой пальмитиновую кислоту. ! 5.

ПИЩЕВЫЕ ЭМУЛЬСИИ

... 1. Вкусовая пищевая эмульсия типа вода-в-масле, содержащая жировую фазу и водную фазу, причем водная фаза содержит по меньшей мере 50% растворенных сухих веществ.2. Вкусовая пищевая эмульсия по п.1, в которой растворенные сухие вещества включают объемный подсластитель.3. Вкусовая пищевая эмульсия по п.1, имеющая влагоактивность (a) менее 0,80.4. Вкусовая пищевая эмульсия по п.3, в которой водная фаза содержит агент для снижения влагоактивности.5. Вкусовая пищевая эмульсия по п.1, дополнительно содержащая ароматический компонент в виде частиц.6. Вкусовая пищевая эмульсия по п.5, в которой ароматический компонент в виде частиц распределен в жировой фазе.7. Вкусовая пищевая эмульсия по п.5, в которой ароматический компонент в виде частиц содержит дискретные инкапсулированные области ароматического материала.8. Вкусовая пищевая эмульсия по п.1, содержащая по меньшей мере 0,10% эмульгатора.9. Вкусовая пищевая эмульсия по п.8, содержащая по меньшей мере 0,60% эмульгатора.10. Вкусовая пищевая ...

УСОВЕРШЕНСТВОВАННЫЙ СПОСОБ ПОЛУЧЕНИЯ МОЛОЧНОЙ СМЕСИ С ИСПОЛЬЗОВАНИЕМ СТАТИЧЕСКОГО СМЕСИТЕЛЯ

ЖИРОВАЯ СМЕСЬ С НИЗКИМ СОДЕРЖАНИЕМ НАСЫЩЕННЫХ ЖИРОВ ДЛЯ ПРИМЕНЕНИЯ В КАЧЕСТВЕ БАРЬЕРНОГО ПО ОТНОШЕНИЮ К ВЛАГЕ ПОКРЫТИЯ В ЗАМОРОЖЕННОМ КОНДИТЕРСКОМ ИЗДЕЛИИ

Premix emulsion

Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.

Aqueous nanoemulsion composition containing conjugated linoleic acid

The present invention relates to an aqueous nanoemulsion composition comprising conjugated linoleic acid. More particularly, the present invention relates to an aqueous nanoemulsion composition comprising 5 to 50 wt % of conjugated linoleic acid, 0.01 to 5 wt % of lecithin, 0.01 to 5 wt % of ethanol as a dissolution aid, 1 to 15 wt % of coemulsifier, 10 to 40 wt % of glycerine and the balance of water.

Method for encapsulation of an edible oil, compositions comprising edible oil and the use thereof

The present invention relates to a method for encapsulation of an edible oil using whey protein and a reducing sugar. The edible oil comprises long chain polyunsaturated fatty acids. Also compositions comprising an edible oil obtainable by the method of the invention are provided. The compositions of the invention have good stability to oxidation, good taste and/or odour, and limited diffusion from and into the continuous phase when applied in liquids. The compositions of the invention are particularly suitable for food and pharma applications.

Novel microalgal food compositions

The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to ahuman have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions.

Amphiphilic sterol/fat-based particles

The present invention relates to amphiphilic sterol- and fat-based particles, which can be dispersed in liquid foods and beverages such as milk. The compositions provided, when consumed, reduce low-density lipoprotein (LDL) and total plasma cholesterol (TC) levels.

Emulsion or Gel for Producing food Products Including Omega-3 Fatty Acid

An emulsion as an ingredient or additive for producing food products including omega-3 fatty acids, the emulsion including an outer water phase including at least one water soluble antioxidant that is dissolved in water; and an inner fat or oil phase which includes plant oil droplets provided with at least one fat or oil soluble antioxidant and with omega-3 fatty acid ester, wherein the plant oil droplets are respectively provided with a shell made from plant protein.

Drink

The present invention relates to a drink which is an oil-in-water emulsion and which comprises hydrocolloids, where the hydrocolloids are a mixture of gellan and pectin. The hydrocolloids prevent or retard the creaming of the oil phase or fat phase of the oil-in-water emulsion.

Stabilized Edible Emulsions, Methods of Preparation, and Beverages

Stable, edible delivery systems for water miscible or water soluble materials, and aqueous food products such as beverages incorporating such delivery systems are provided. The disclosed delivery systems may be used to isolate a substance otherwise having an unacceptable taste in the food product or to protect a sensitive material in the food, e.g., an ingredient prone to degradation. Methods for producing the delivery systems and aqueous dispersions are also disclosed. 1. An edible , water-in-oil type emulsion of emulsion particles comprising a gelled core in a hydrophobic shell , wherein: aqueous gel of cation-bridged pectin;', 'at least one functional hydrophilic substance in the aqueous gel, the functional hydrophilic substance being a water miscible substance, water soluble substance, or a mixtures of any of them; and', 'pectinase; and, 'the gelled core comprises at least one hydrophobic material, and', 'an emulsifier., 'the hydrophobic shell comprising2. An edible , water-in-oil type emulsion of emulsion particles comprising a gelled core in a hydrophobic shell , wherein: aqueous gel of calcium-bonded pectin;', 'at least one functional hydrophilic substance in the aqueous gel, the functional hydrophilic substance being a water miscible substance, water soluble substance, or a mixtures of any of them; and', 'pectinase; and, 'the gelled core comprises at least one hydrophobic material, and', 'an emulsifier., 'the hydrophobic shell comprising3. The edible water-in-oil type emulsion of wherein the pectinase comprises pectin methyl esterase.4. The edible water-in-oil type emulsion of wherein the at least one functional hydrophilic substance is heat-sensitive hydrophilic substance.5. The edible water-in-oil type emulsion of wherein the at least one functional hydrophilic substance comprises a hydrophilic nutritional ingredient.6. The edible water-in-oil type emulsion of wherein the hydrophobic material comprises edible oil.7. The edible water-in-oil type emulsion of ...

Agent for improving lipid metabolism

This invention provides an effective means or method for improving lipid metabolism, and a means or method for treatment or prevention of diseases or disorders associated with the lipid metabolism disorder. Specifically, this invention relates to an agent for improving the lipid metabolism comprising, as active ingredients, broken cells of a lactic acid bacterium, and to a method for enhancing an effect of a lactic acid bacterium for improving the lipid metabolism comprising a step of breaking the lactic acid bacterium.

BUTTER-DERIVED SPREAD AND A METHOD OF PRODUCING IT

The present invention relates to butter-derived spreads, i.e. mixtures containing a first butter, a milk fat source and vegetable oil, as well as a method of producing such butter-derived spreads. 1. A method of producing a butter-derived spread , the method comprising the steps of:a) providing a first composition comprising a first butter,{'sub': 1', '1, 'b) providing a lipid-continuous composition comprising a milk fat source, the lipid-continuous composition having a temperature of at least T, wherein Tis at least 20 degrees C.,'}{'sub': '1', 'c) cooling the lipid-continuous composition to a temperature below T, thus forming a cooled lipid-continuous composition,'}d) forming the butter-derived spread comprising the cooled lipid-continuous composition and the first composition.2. The method according to claim 1 , wherein the first butter of the first composition is prepared from cream obtained from ruminant milk.3. The method according to claim 1 , wherein the first composition furthermore comprises a first vegetable oil.4. The method according to claim 3 , wherein the first composition comprises the first vegetable oil in an amount in the range of 0.1-50% (w/w) relative to the total weight of the first composition.5. The method according to claim 1 , wherein the lipid-continuous composition is essentially water-free.6. The method according to claim 1 , wherein the lipid-continuous composition is a water-in-lipid emulsion.7. The method according to claim 1 , wherein the lipid-continuous composition comprises the milk fat source in an amount in the range of 1-100% (w/w) relative to the total weight of the lipid-continuous composition.8. The method according to claim 1 , wherein the lipid-continuous composition furthermore comprises a second vegetable oil.9. The method according to claim 8 , wherein the lipid-continuous composition comprises the second vegetable oil in an amount in the range of 0.1-70% (w/w) relative to the total weight of the lipid-continuous ...

EMULSION

The invention relates to the encapsulation of oxidisable lipids. In particular, the invention provides an oil-in-water emulsion comprising droplets of a core lipid coated with nanoemulsion droplets, wherein the nanoemulsion droplets comprise a surface lipid coated with protein. The emulsions of the invention provide an oxidatively stable form of the lipid, which can be added to foods and cosmetics requiring a long shelf-life. 1. An oil-in-water emulsion comprising droplets of a core lipid coated with nanoemulsion droplets , wherein the nanoemulsion droplets comprise a surface lipid coated with protein.2. An emulsion of wherein the core lipid comprises an oxidisable lipid.3. An emulsion of wherein the core lipid comprises a LC PUFA or ester thereof.4. An emulsion of wherein the core lipid comprises an omega-3 fatty acid claim 3 , such as α-linolenic acid (ALA) claim 3 , eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA) claim 3 , or combination thereof.5. An emulsion of wherein the core lipid comprises a fish oil.6. An emulsion of wherein the surface lipid is a lipid that is solid or partially solid at room temperature.7. An emulsion of wherein the surface lipid is selected from the group comprising palm oil claim 6 , anhydrous milk fat claim 6 , coconut oil claim 6 , cocoa butter and hydrogenated or partially hydrogenated vegetable oils (for example claim 6 , soybean claim 6 , rapeseed claim 6 , sunflower claim 6 , peanut claim 6 , cottonseed claim 6 , olive claim 6 , corn claim 6 , grape seed claim 6 , safflower claim 6 , sesame claim 6 , rice bran claim 6 , and linseed oils) or mixtures thereof.8. An emulsion of wherein the surface lipid is selected from the group comprising one or more of palm oil claim 7 , hydrogenated or partially hydrogenated vegetable oil and anhydrous milk fat.9. An emulsion of wherein the protein is selected from the group comprising MPC claim 1 , MPI claim 1 , WPI claim 1 , whey protein claim 1 , skim milk powder claim 1 , casein ...

Method of making nutritional emulsions containing process- encapsulated oils

Disclosed is a method of making nutritional emulsions, comprising: (A) heating and blending together an emulsifying agent having a melt point above about 25 C and oil having hydrophobic off-notes (e.g. non-encapsulated polyunsaturated fatty acid) in a weight ratio of at least about 1:15; (B) adding the heated blend to a fat, protein, and carbohydrate mixture comprising a maltodextrin (DE of about 10 or less), in a weight ratio of the maltodextrin to the oil having hydrophobic off-notes of at least about 1:2; and (C) homogenizing, and then cooling the combination below the melt point of the emulsifying agent to form a nutritional emulsion comprising from about 0.01% to about 5% by weight of process-encapsulated polyunsaturated fatty acid. The resulting nutritional emulsions effectively mask off-notes commonly associated with certain oils, e.g., polyunsaturated fatty acids, soy oil, beta-hydroxy-beta-methylbutyrate oils.

EDIBLE FAT CONTINUOUS SPREADS

The invention relates to an edible fat continuous spread being a water in oil emulsion comprising a water phase and a fat phase, wherein the fat phase comprises liquid oil and a structuring fat, said spread comprising a first emulsifier and a second emulsifier, to 85 wt % fat and 0.1 to 20 wt % plant sterol particles wherein the first emulsifier is a water soluble biopolymer based emulsifier with a molecular weight of at least 500, the second emulsifier is an oil soluble emulsifier and at least 70 vol % of the plant sterol particles is smaller than 10 micrometer. The invention further relates to a process for the preparation of such a spread, said process comprising the preparation of an aqueous dispersion comprising plant sterol particles and at least part of the water soluble emulsifier; and the addition of said dispersion to a fat phase or a water in oil emulsion. 1. An edible fat continuous spread being a water in oil emulsion comprising a water phase and a fat phase , wherein the fat phase comprises liquid oil and a structuring fat , said spread comprising a first emulsifier and a second emulsifier , 5 to 85 wt % fat and 0.1 to 20 wt % plant sterol particles wherein the first emulsifier is a water soluble biopolymer based emulsifier with a molecular weight of at least 500 , the second emulsifier is an oil soluble emulsifier and at least 70 vol % of the plant sterol particles is smaller than 10 micrometer.2. Spread according to wherein the water soluble emulsifier is selected from the group consisting of proteins claim 1 , glycoproteins claim 1 , surface active polysaccharides and combinations thereof.3. Spread according to wherein the water soluble emulsifier is selected from the group consisting of full milk powder claim 1 , skim milk powder claim 1 , butter milk powder claim 1 , sweet whey powder claim 1 , whey protein claim 1 , casein protein and combinations thereof.4. Spread according to wherein the oil soluble emulsifier is selected from the group ...

EMULSION

Provided is an emulsion with an aqueous phase and an oil phase including one or more liposoluble components as well as one or more emulsifiers in the aqueous phase, selected from the group of saponins, preferably quillaia extract, and one or more esters of a vegetable lipid with a food acid in the oil phase. The combination of ester(s) and saponin(s) has a particularly advantageous and unexpected effect for emulsions: thus stable emulsions, preferably stable microemulsions are obtained, which have a high acid stability so that the emulsion is in particular suitable for use in very acidic beverages in the range of pH≦3.5. Furthermore, the oxidative stability of the emulsion is improved. If a colorant is emulsified, a premature colorfading can be prevented. In addition, the light stability of the emulsion is increased. The amount of lecithin co-emulsifier in the emulsion can be reduced or this can be completely omitted. 1. An emulsion for use in a foodstuff , comprising an aqueous and an oil phase comprisingone or more liposoluble components to be emulsified;one or more emulsifiers in the aqueous phase selected from the group of saponins; andone or more esters of a vegetable lipid with a food acid in the oil phase.2. The emulsion according to claim 1 ,characterized in thatthe component to be emulsified is selected from the group consisting of liposoluble colorants, liposoluble vitamins, essential oils, liposoluble flavorings, extracts and/or concentrates of spices, extracts and/or concentrates of plants, and mixtures of these.3. The emulsion according to or claim 1 ,characterized in thatthe food acid is selected from the group consisting of hydroxycarboxylic acids suitable for consumption, preferably mono-, di-, tri-, tetra- or poly-hydroxycarboxylic acids, or acids suitable for consumption, particularly preferably ascorbic acid, citric acid, acetic acid, tartaric acid, lactic acid, malic acid, mandelic acid, especially preferably ascorbic and citric acid.4. The ...

Pharmaceutical Composition for Topical Application

A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The composition or carrier are prepared by mixing 1-25 percent of a solidifying agent and 75-99 percent of a hydrophobic solvent, by weight, wherein at least one of them has therapeutic or cosmetic benefits, in the presence or absence of a biologically active substance.

Emulsified spread based on olive oil and/or other vegetable oils and method for preparing it

The present invention belongs to the field of food spreads, more specifically it relates to an emulsified spread based on olive oil that is not subjected to hydrogenation or hydroxylation, as well as to a method for preparing it. Optionally, the olive oil of the composition can be partially or totally substituted with any other vegetable oil. The spread of the present invention does not require cold storage.

Plastic Oil and Fat Composition, and Production Method and Usage Thereof

A plastic oil and fat composition provides a plastic oil and fat food that has a good filling operability, keeps the feeling of melt-in-the-mouth after long preservation, and is excellent in spreadability, oil-off resistance and the like. In the plastic oil and fat composition, a content of PPP is from 5.5 to 12% by weight, a content of PPLi+PLiP is from 5.5 to 15.5% by weight, a content of PPO+POP is from 7 to 20% by weight, and a value of PPO/(PPO+POP) is from 0.55 to 0.7. A method for producing the plastic oil and fat composition is also provided.

Reduced fat food product

In one embodiment, a reduced fat food product includes a base system and a fat-mimicking system that imparts a characteristic associated with a higher fat content food product. The base system includes one or more ingredients selected from the group consisting of dairy ingredients, water, juices, oils, sweeteners, vitamins, minerals, nutrients, flavors, colorants, and preservatives. The fat-mimicking system includes microcrystalline cellulose, sodium carboxymethyl cellulose, and one or more buffering agents. The reduced fat food product is substantially free of an additional emulsifier.

FOOD PRODUCT CONTAINING ETHYLCELLULOSE

The present invention has as an objective to provide an emulsion for shallow flying which has reduced spattering. This objective has been met by an emulsion which contains ethylcellulose particles. 1. A food product in the form of an emulsion ,containing at least 40% by weight of edible fat,{'sub': '4,3', 'and containing between 0.01% by weight and 10% by weight of ethylcellulose particles having a volume weighted mean diameter dbetween 30 nanometer and 800 micrometer, whereby in case the volume weighted mean diameter of the ethylcellulose particles is between 50 micrometer and 800 micrometer, the concentration of ethylcellulose particles is between 0.25% by weight and 10% by weight.'}2. A food product according to claim 1 , wherein the overrun is lower than 20% claim 1 , preferably lower than 10%.3. A food product according to claim 1 , wherein the overrun is lower than 1% claim 1 , preferably lower than 0.1%.4. A food product according to claim 1 , wherein the ethylcellulose particles have a volume weighted mean diameter between 50 nanometer and 500 nanometer.5. A food product according to claim 1 , wherein the ethylcellulose particles have a volume weighted mean diameter between 5 micrometer and 500 micrometer.6. A food product according to claim 1 , wherein the concentration of ethylcellulose particles is between 0.01% by weight and 1% by weight.7. A food product according to claim 4 , wherein the concentration of ethylcellulose particles is between 0.01% by weight and 0.2% by weight.8. A food product according to claim 5 , wherein the concentration of ethylcellulose particles is between 0.5% by weight and 1% by weight.9. A food product according to claim 1 , wherein the food product is an oil-in-water emulsion.10. A food product according to claim 9 , wherein the food product contains at least 50% by weight of edible fat.11. A food product according to claim 1 , wherein the food product is a water-in-oil emulsion.12. A food product according to claim 11 , ...

REDUCED TRANS AND SATURATED FATTY ACID SPREAD COMPOSITIONS

Described herein are spread compositions having reduced levels of saturated and trans fats. The compositions comprise water, a base oil, a seeding agent and a cellulose fiber. Also provided are methods of preparing such compositions and use thereof. 1. A spread composition comprising about 40-65% water , 1-25% seeding agent , 1-15% cellulose fiber , and 10-40% base oil based on the total weight of the composition , wherein the seeding agent comprises a blend of a diacylglyceride , a monoacylglyceride and a triacylglyceride.2. The spread composition of claim 1 , wherein water is present in about 45-60% based on the total weight of the composition.3. The spread composition of claim 1 , wherein the seeding agent is present in about 1-20% based on the total weight of the composition.4. The spread composition of claim 1 , wherein the seeding agent is present in about 3-19% based on the total weight of the composition.5. The spread composition of claim 1 , wherein the seeding agent comprises about 20-50% diacylglyceride based on the total weight of the seeding agent claim 1 , and a remaining portion comprising monoacylglyceride claim 1 , triacylglyceride claim 1 , and free fatty acids.6. The spread composition of claim 1 , wherein the seeding agent comprises about 30-35% diacylglyceride based on the total weight of the seeding agent claim 1 , and a remaining portion comprising monoacylglyceride claim 1 , triacylglyceride claim 1 , and free fatty acids.7. The spread composition of claim 1 , wherein the seeding agent comprises about 20-50% diacylglyceride claim 1 , about 4-15% monoacylglyceride and a remaining portion comprising triacylglyceride claim 1 , and free fatty acids.8. The spread composition of claim 1 , wherein the seeding agent about 35-55% triacylglyceride based on the total weight of the seeding agent.9. The spread composition of claim 1 , wherein the seeding agent comprises about 30-35% diacylglyceride claim 1 , about 8-10% monoacylglyceride and about 40-55% ...

OIL-IN-WATER EMULSION WITH IMPROVED SPATTERING BEHAVIOUR

Oil-in-water emulsion food product with improved spattering behaviour containing 0.01 to 3% w/w hydrophobin. 1. Oil-in-water emulsion food product having a oil content of 25% to 60% (w/w) and containing;{'sub': '7', '(a) 0 01% to 3% (w/w) hydrophobin, preferably less that 2% (w/w)'}(b) less than 1.5% non melting compounds.2. Oil-in-water emulsion food product according to containing less than 1% w/w hydrophobin.3. Oil-in-water emulsion food product according to wherein the hydrophobin is a class II hydrophobin.4. Oil-in-water emulsion food product according to wherein the hydrophobin is HFB II.5. Oil-in-water emulsion food product according to wherein the overrun is less than 10%. The invention relates to oil-in-water emulsion food products, in particular liquid emulsion products, showing improved spattering behaviour when used for shallow frying.The use of oil-in-water emulsions for frying often is accompanied by spattering. Usually a distinction is made between primary spattering and secondary spattering. Primary spattering occurs when a frying product is an emulsion phase containing a dispersed aqueous phase. When heating the emulsion to a temperature over 100° C. the dispersed water will evaporate under more or less spattering.With secondary spattering is denoted spattering which occurs when water or a water containing food product such as meat is brought into a heated frying emulsion.The present invention is related particularly to a method for improving both primary and secondary spattering behaviours. Primary and secondary spattering behaviours are measured by determining the spattering values SV1 and SV2 according to a protocol as specified in the examples section.Common anti-spattering agents comprise emulsifiers in a broad sense e.g.lecithin, hydrolysed lecithin, esters of citric acid (Citrem™) and cooking salt. The effect of sole lecithin on spattering is small. When lecithin is used in combination with cooking salt, well performing cooking emulsions ...

WATER-IN-OIL EMULSION COMPRISING OMEGA-3 FATTY ACIDS AND PROCESS FOR THE MANUFACTURE OF SAME

The present invention relates to a water-in-oil emulsion comprising 15-90 wt. % of a fat phase having a solid fat content at 20° C. (N) of at least 10%; and 10-85 wt. % of aqueous phase, said fat phase comprising: 60-85% by weight of the fat phase of glycerides selected from triglycerides, diglycerides, monoglycerides, phospholipids and combinations thereof, including at least 70% of triglycerides by weight of said glycerides 15-40% by weight of said fat phase of phytosterol esters selected from sterol esters, stanol esters and combinations thereof; wherein ω-3 fatty acids selected from EPA, DHA and combinations thereof represent 4-70% by weight of the fatty acids contained in the emulsion. Despite the high levels of EPA and DHA contained in the emulsion, off-flavour development as a result of oxidation of these ω3-fatty acids is minimized due to the presence of sterol esters. 2. Water-in-oil emulsion according to claim 1 , wherein the phytosterol esters represent at least 7 wt. % claim 1 , preferably at least 9 wt. % of the emulsion.3. Water-in-oil emulsion according to claim 1 , wherein the phytosterol esters and the ω-3 fatty acids are contained in the emulsion in a weight ratio in excess of 1:3.4. Water-in-oil emulsion according to claim 3 , wherein the phytosterol esters and the ω-3 fatty acids are contained in the emulsion in a weight ratio of 1:2 to 3:1.5. Water-in-oil emulsion according to claim 3 , wherein the phytosterol ester has a melting point of less than 70° C. claim 3 , preferably of less than 60° C.6. Water-in-oil emulsion according to claim 3 , wherein marine oil represents at least 20 wt. % claim 3 , preferably at least 30 wt. % of the glycerides claim 3 , said marine oil being selected from fish oil claim 3 , algae oil and combinations thereof.7. Water-in-oil emulsion according to claim 3 , wherein the fat phase has a solid fat content at 20° C. (N) of at least 10 wt %.8. Water-in-oil emulsion according to claim 3 , wherein the emulsion contains ...

Process of compacting a microporous fat powder and compacted fat powder so obtained

The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. One aspect of the invention relates to a process for compacting a microporous fat powder, said process comprising: feeding the fat powder into the feed zone of an extruder having a forwarding screw and a barrel within which said screw is centrally positioned; rotating said forwarding screw to advance said fat powder feed through a compacting zone of the extruder where the barrel comprises a plurality of venting openings having a shorter dimension that exceeds the volume weighted average diameter of the fat powder feed and that is less than 10 mm; and expelling the compacted fat powder from the extruder; wherein the temperature of the fat powder during passage through the extruder is maintained below 40° C. and wherein the compaction factor achieved exceeds 1.5 Another aspect of the invention relates to a compacted microporous fat powder having the following characteristics: a freely settled density in the range of 90-600 g/l; a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 μm; a maximum G′ i /G′ d ratio of more than 2.0, wherein G′ represents the elastic modulus at 10 C of a dispersion of 2 wt. % of the compacted fat powder in glycerol, and wherein the maximum ratio is determined by recording G′ i whilst increasing the frequency from 0.1 to 15 s −1 , by subsequently recording G′ d whilst decreasing said frequency from 15 to 0.1 s −1 , and by calculating the ratio G′ i /G′ d at the frequency at which said ratio is highest.

LOW-FAT WATER-IN-OIL EMULSION CONTAINING SUBSTANTIAL AMOUNTS OF HOH TRIGLYCERIDES

The invention relates to water-in-oil emulsion comprising 50 to 85 wt. % of an aqueous phase and 15 to 50 wt. % of a fatphase, wherein said fat phase comprises HOH triglycerides in an amount of 8 to 50% of the total weight of the fat phase, and HHH triglycerides in an amount of 1 to 6% of the total weight of the fat phase, wherein at least 25% of said HHH triglycerides contain at least two different fatty acid residues, where “H” denotes a saturated fatty acid residue with 16 to 24 carbon atoms and “O” an oleic acid residue. The invention further relates to a process for the preparation of an edible water-in-oil emulsion according to the invention. The invention also relates to the use of a HHH triglyceride fat to promote inversion of an oil-in-water-emulsion comprising 15 to 50 wt % of a fat phase, into a water-in-oil emulsion, wherein said fat phase comprises HOH triglycerides. 1. Water-in-oil emulsion comprising 50 to 85 wt. % of an aqueous phase and 15 to 50 wt. % of a fat phase , wherein said fat phase comprises:HOH triglycerides in an amount of 8 to 50% of the total weight of the fat phase, andHHH triglycerides in an amount of 1 to 6% of the total weight of the fat phase, wherein at least 25% of said HHH triglycerides contain at least two different fatty acid residues, where “H” denotes a saturated fatty acid residue with 16 to 24 carbon atoms and “O” an oleic acid residue, wherein at least 25 wt. % of said HOH triglycerides are StOSt triglycerides, where “St” denotes a stearic acid residue.2. Water-in-oil emulsion according to claim 1 , comprising 20 to 45 wt. % claim 1 , and preferably 24 to 40 wt. % of said fat phase.3. Water-in-oil emulsion according to claim 1 , wherein said fat phase comprises HOH triglycerides in an amount of 10 to 40% claim 1 , preferably 12 to 30% claim 1 , of the total weight of the fat phase.4. Water-in-oil emulsion according to claim 1 , wherein said fat phase comprises HHH triglycerides in an amount of 1.25 to 5% claim 1 , ...

EDIBLE WATER IN OIL EMULSION

The invention relates to an edible water in oil emulsion wrapper product wherein the amount of oil exudation is less than 1% at the temperature at which the amount of solid fat content on total product is 3%, wherein the fat is essentially free of hydrogenated fat and wherein said fat comprises less than 35 wt % saturated fatty acid (calculated on total fat) and less than 1 wt % trans unsaturated fatty acid (calculated on total product). The invention also relates to a process for the preparation of an edible water in oil emulsion wrapper product according to the invention. 1. Edible water in oil emulsion wrapper product wherein the amount of oil exudation is less than 1% at the temperature at which the amount of solid fat content on total product is 3% , said wrapper product having a Stevens hardness value of more than 140 gram at 5 degrees Celsius and more than 50 gram at 20 degrees Celsius and comprising at least 50 wt % fat wherein the fat is essentially free of hydrogenated fat and wherein said fat comprises less than 35 wt % saturated fatty acid , calculated on total fat , and less than 1 wt % trans unsaturated fatty acid , calculated on total product , wherein the emulsion is prepared using edible fat powder comprising structuring fat.2. Wrapper product according to wherein the amount of saturated fatty acid is less than 30 wt % claim 1 , preferably less than 25 wt % and more preferably less than 20 wt %.3. Wrapper product according to wherein the amount of fat is from 50 to 95 wt % claim 1 , preferably 60 to 90 wt % and more preferably 70 to 85 wt %.4. Wrapper product according to wherein the amount of trans unsaturated fatty acid is less than 1 wt % calculated on total fat.5. Wrapper product according to wherein less than 50 wt % of the fat is interesterified.6. (canceled)7. Wrapper product according to wherein the amount of oil exudation is less than 1% at the temperature at which the amount of solid fat content on total product is 2.5% claim 1 , ...

Wrapper margarine

The invention relates to an edible fat blend comprising liquid oil and structuring fat, the fat blend comprising a mixture of triglycerides in a specific weight ratio and wherein the fat blend comprises 15 to 35 wt % saturated fatty acids (SAFA); to an edible fat continuous wrapper margarine comprising 5 to 60 wt % of a dispersed aqueous phase and 40 to 95 wt % of a fat phase, wherein the fat phase is a fat blend according to the invention; and to a process for the preparation of such a wrapper margarine.

Modified Lipids Produced from Oil-Bearing Microbial Biomass and Oils

Chemically modified lipids and methods for their preparation are provided. 1. A method of making a chemically modified lipid , comprising:(a) providing a microalgal lipid comprising no more than 500 ppm color-generating impurities, wherein the lipid is obtained from microalgae cultured under heterotrophic growth conditions in a bioreactor substantially in the absence of light; and(b) subjecting the microalgal lipid to a transesterification or interesterification reaction to produce the modified lipid,{'i': Parachlorella, Prototheca, Chlorella', 'Parachlorella, Prototheca,', 'Chlorella, 'wherein the microalgae are selected from strains and strains having at least 85% nucleotide sequence identity in 23S rRNA sequences to a or strain.'}2. The method of claim 1 , wherein the microalgal lipid is obtained from microalgae cultured on sucrose.3. The method of claim 2 , wherein the microalgal lipid is obtained from microalgae cultured on sorghum claim 2 , sugar cane claim 2 , sugar beet claim 2 , or molasses.4. The method of claim 1 , wherein the microalgal lipid is obtained from microalgae cultured on glucose.5. The method of claim 2 , wherein at least 10% of the microalgal or modified lipid is C14 or a lipid of shorter chain length.6. The method of claim 2 , wherein at least 20% of the microalgal or modified lipid is C14 or a lipid of shorter chain length.7. The method of claim 2 , wherein at least 50% of the microalgal or modified lipid is C16 or a lipid of longer chain lengths.8. The method of claim 2 , wherein at least 20% of the microalgal or modified lipid is C18.9. The method of claim 2 , wherein at least 30% of the microalgal or modified lipid is C18.10. The method of claim 2 , wherein at least 40% of the microalgal or modified lipid is C18.11. The method of claim 2 , wherein at least 50% of the microalgal or modified lipid is C18.1213-. (canceled)14Cuphea,Camelina sativa,camellia,. The method of claim 2 , wherein the modified lipid is further blended with at least ...

Compositions containing as the active ingredient components from salvia sclarea seed

The present invention concerns a food supplement comprising Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds as well as finished food products comprising the food supplement. The present invention further concerns a nutraceutical or cosmetic preparation comprising as an active ingredient Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds.

Bio-based Fiber Gums (BFGs) and Processes for Producing BFGs

Processes for the preparation of bio-based fiber gums and products produced by these processes and some of their uses. 1. A process for the preparation of bio-based fiber gums comprising:(a) mixing agricultural materials with a heated alkaline solution at temperatures in the range of about 75° to about 150° C. to form a slurry;(b) separating out the insoluble components from said slurry to yield a solution having a pH of about 9 to about 14 wherein said solution contains about 0.1 to about 10 wt % solids wherein said solids are alkaline soluble fractions;and one of the following:(c) evaporating said solution to about 16 to about 23 wt % solids and drying to a powder;(d) adjusting the pH of said solution to a pH of about 2 to about 12, evaporating said solution to about 16 to about 23 wt % solids and drying to a powder;(e) evaporating said solution to about 16 to about 23 wt % solids, adjusting the pH of said solution to a pH of about 2 to about 12 and drying to a powder;(f) evaporating said solution to about 16 to about 23 wt % solids and precipitating out said soluble components with about two to about five volumes of solvent to form a precipitate and a supernatant, and separately drying said precipitate and said supernatant;(g) evaporating said solution to about 16 to about 23 wt % solids, adjusting the pH of said solution to a pH of about 2 to about 12 and precipitating out said soluble components with one to five volumes of organic solvent to form a precipitate and a supernatant, and separately drying said precipitate and said supernatant;(h) adjusting the pH of said solution to a pH of about 2 to about 12, evaporating said solution to about 16 to about 23 wt % solids and precipitating out said soluble components with about one to five volumes of organic solvent to form a precipitate and a supernatant, and separately drying said precipitate and said supernatant; or(i) adjusting the pH of said solution to a pH of about 2 to about 5 to precipitate Hemicellulose A ...

Oil-in-water dispersion type oil-containing liquid food

Provided is a food that has a combination of the respective advantages of a surfactant-containing emulsified food and a non-dispersion-type oil-containing liquid food. Specifically, the object is to provide an oil-in-water dispersion-type oil-containing liquid food having stability (stability of oil droplet dispersion) comparable to that of a surfactant-containing emulsified food, while providing a sharp flavor release similar to that of a non-dispersion-type oil-containing liquid food. An oil-in-water dispersion-type oil-containing liquid food or similar food to be provided includes water, oil, a three-dimensional network structure substantially consisting of fine cellulose, and at least one polysaccharide selected from the group consisting of native gellan gum, xanthan gum, iota-carrageenan, and guar gum. This food substantially does not contain a surfactant, and droplets of the oil are stably dispersed in the water.

EMULSIFIED FOODS

Emulsified foods are provided in which whole egg or egg yolk, conventionally employed to formulate such foods, such as mayonnaises, is replaced, in whole or in part, by a canola protein isolate, which may be a PMM-derived canola protein isolate, the canola protein isolate directly obtained from the supernatant from the formation of PMM or the canola protein isolate obtained following heat treatment. 1. An emulsified food composition , comprising:a foodstuff comprising a dispersed oil phase emulsified in an aqueous phase, wherein the emulsifier is, at least in part, a canola protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b. derived from the supernatant from the formation of canola protein micellar mass by heat treating the supernatant to precipitate 7S canola protein from the supernatant and removing the precipitated 7S canola protein from the heat-treated supernatant.2. The composition of wherein the canola protein isolate has a canola protein component composition of about 60 to about 95 wt % of 2S protein claim 1 , about 5 to about 40 wt % of 7S protein and 0 to about 5 wt % of 12S protein.3. The composition of wherein the canola protein isolate has a protein content of at least about 100 wt % (N×6.25) d.b.4. A method for the preparation of an emulsified food composition claim 1 , which comprises:(a) providing an aqueous solution of 2S and 7S canola proteins;(b) heat-treating the aqueous solution of 2S and 7S canola proteins to cause precipitation of 7S canola protein from the aqueous solution of 2S and 7S canola proteins to provide a heat-treated aqueous solution of 2S and 7S canola proteins;(c) removing precipitated 7S protein from the heat-treated aqueous solution of 2S and 7S canola proteins;(d) drying the heat treated aqueous solution of 2S and 7S canola proteins to provide a canola protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b.; and(f) formulating the canola protein isolate into an aqueous food ...

Process for preparing stable oil in water emulsion without additives

A process for preparing stabilised edible oil-in-water emulsion containing insoluble natural fibre and being free of food additives comprising the following steps: a) preparing a fibre phase; b) preparing an emulsion; and c) mixing the prepared fibre phase and emulsion.

ENCAPSULATED OILS

Provided herein is a silk material compositions and methods for encapsulating and/or stabilizing oil, lipid, hydrophobic or lipophilic compounds including active agents in a silk matrix. 1. An oil in water emulsion comprising water , silk fibroin and an oil wherein the emulsion comprises a droplet comprising the oil encapsulated by the silk fibroin.2. The emulsion as recited in wherein the concentration of the silk fibroin is provided in an amount of about 6% (w/v) of the emulsion.3. The emulsion as recited in wherein the amount of the oil provided is in a ratio to the amount of silk fibroin provided of about 1:1 (v/v).43. The emulsion as recited in any one of - wherein the oil comprises a flavor or fragrance.54. The emulsion as recited in - where the droplet has an average diameter of form about 2 micrometers up to about 1 claim 1 ,000 micrometers6. The emulsion as recited in any one of wherein the droplet has an average diameter of up to about 130 micrometers.7. The emulsion as recited in wherein the droplet has an average diameter of up to about 25 micrometers.826-. (canceled)27. A particle comprising a physically cross-linked silk fibroin and an oil.28. The particle as recited in wherein the particle comprises a microsphere.29. The particle as recited in wherein the amount of the oil is provided in an amount of about 10 to about 99% claim 28 , by weight claim 28 , of the total weight of the particle.30. The particle as recited in wherein the amount of the oil is provided in an amount of about 50% claim 29 , by weight claim 29 , of the total weight of the particle.31. The particle as recited in wherein the particle comprises a microcapsule.32109-. (canceled)110. A silk particle comprising at least two immiscible phases claim 27 , a first immiscible phase comprising a silk-based material and a second immiscible phase comprising an active agent claim 27 , wherein the first immiscible phase encapsulates the second immiscible phase and the second immiscible phase ...

ARTIFICIAL OIL BODIES

The present invention relates to artificial oil bodies comprising oleosin (which, as presently defined, also encompasses caleosin, steroleosin and polyoleosin), a surfactant such as a phospholipid, and an oil comprising fatty acids, such as polyunsaturated fatty acids having four or more double bonds. The present invention also relates to methods of preparing said artificial oil bodies. These AOBs may further comprise other molecules such as bioactive molecules, used in a wide variety of products, and are particularly useful for producing oxidatively stable oil-in-water emulsions in the absence of added antioxidants. The present invention further encompasses a method for the partial purification of oleosin from a plant extract. 1. An artificial oil body comprising oleosin , surfactant , and an oil comprising polyunsaturated fatty acids with four or more double bonds.2. The oil body of claim 1 , wherein the surfactant is a phospholipid.3. The oil body of claim 1 , wherein at least 5% of the polyunsaturated fatty acids have four or more double bonds.4. An artificial oil body comprising oleosin claim 1 , surfactant claim 1 , and an oil comprising fatty acids claim 1 , wherein at least some of the surfactant is a surfactant other than a phospholipid.5. The oil body according to claim 1 , wherein the oleosin is an oilseed oleosin.6. The oil body according to claim 1 , wherein the oil is a marine oil and/or a fish oil.7. The oil body according to claim 1 , wherein at least 50% of the polyunsaturated fatty acids are in the form of glycerides.8. (canceled)9. The oil body according to which further comprises one or more other substances.10. The oil body of claim 9 , wherein the other substance is a bioactive substance.11. The oil body according to which has a size between about 0.1 and about 100 μm.12. A composition comprising one or more artificial oil bodies according to claim 1 , and a carrier.13. (canceled)14. A method for treating or preventing a condition which would ...

STABILIZED MULTIPHASE AQUEOUS COMPOSITIONS

Aqueous multiphase compositions are stabilized using a blend of cellulose ether and nanocrystalline cellulose. The multiphase compositions can include particulates dispersed in water, oil in water emulsions, foams, and combinations of these systems. The blend can be used to stabilize aqueous paint systems, personal care products such as shampoos and detergents formed as oil in water emulsions, and foaming products such as detergents, shampoos, other personal care products and edible compositions such as whip cream substitutes. Further, this blend can reduce or eliminate the need for surfactants in many of these multiphase compositions. 1. A stabilized multiphase composition comprising a first phase , a second phase , water soluble non-ionic cellulose ether and nanocrystalline cellulose.2. The stabilized multiphase composition of claim 1 , wherein the first phase comprises water.3. The stabilized multiphase composition of claim 1 , wherein the second phase is selected from the group consisting of gas claim 1 , water suspendable particles claim 1 , water insoluble organic liquids claim 1 , and combinations thereof.4. The stabilized multiphase composition of claim 2 , wherein the second phase comprises oil.5. The stabilized multiphase composition of claim 4 , wherein the multiphase composition is surfactant free.6. The stabilized multiphase composition of claim 4 , further comprising a surfactant.7. The stabilized multiphase composition of claim 4 , wherein the multiphase composition comprises from about 0.1% to about 20% alkyl cellulose ether.8. The stabilized multiphase composition of claim 7 , wherein the multiphase composition comprises from about 0.3% to about 1% nanocrystalline cellulose.9. The stabilized multiphase composition of claim 4 , wherein the cellulose ether is selected from the group consisting of methyl hydroxyethyl cellulose claim 4 , carboxymethyl cellulose claim 4 , ethyl hydroxyethyl cellulose claim 4 , cetyl hydroxyethyl cellulose claim 4 , ...

Freeze tolerant cream and method for producing same

A liquid cream is caused to include microbubbles by combining the use of a general-purpose agitator and a high-speed, high-shear agitator and thus a triple mixture of liquid, fat globules, and microbubbles is formed, and an increase in cubical expansion and viscosity is achieved. As a result, provided is a liquid cream in which there is no freezing damage arising as a result of freezing and thawing the cream, in other words, freezing damage such as no longer being able to sustain the emulsion, not being able to be whipped or resulting in minute roughness at the surface even if whipping is possible, and forming a heavy whip with low overrun.

EMULSIFIED FOOD COMPOSITION

A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier comprising octenyl succinic anhydride (OSA)-modified starch, and a process for preparing the same. 2. The food composition according to claim 1 , wherein the oil-in-water emulsifier is octenyl succinic anhydride (OSA)-modified starch.3. The food composition according to claim 1 , wherein the OSA-modified starch is present in an amount of from 0.5 to 3.5 wt % based on the weight of the food composition.4. The food composition according to claim 1 , wherein the vegetable oil is present in an amount of from 5 to 70 wt % claim 1 , preferably of from 5 to 65 wt % claim 1 , even more preferably of from 5 to 50 wt % claim 1 , most preferably of from 5 to 45 wt % claim 1 , based on the weight of the composition.5. The food composition according to claim 1 , wherein the water content contained within the oil phase is present in an amount of more than 25 wt % claim 1 , preferably more than 30 wt % claim 1 , preferably more than 35 wt % claim 1 , even more preferably more than 38 wt % claim 1 , based on the weight of the primary emulsion (W1/O).6. The food composition according to claim 1 , wherein the composition is free of egg yolk.7. The food composition according to claim 1 , wherein the composition comprises less than 0.15 wt % phospholipid based on the total weight of the composition.8. The food composition according to claim 1 , wherein the oil-in-water emulsifier comprises less than 5 wt % phospholipid based on the total weight of the oil-in-water emulsifier.9. The food composition according to claim 1 , wherein the composition is free from polyglycerol polyricinoleate.10. The food composition according to claim 1 , wherein the pH is less than 4.11. The food composition according to claim 1 , wherein the amount of fat crystals is from 1 to 12 wt % claim 1 , even more preferably ...

Mouth-coating feel enhancer

Mouth-coating feel enhancers containing a heated substance of the following (A) and/or a heated substance of the following (B), or at least one compound selected from compound group (C) described in the present specification:(A) (A1) a compound represented by the formula (I):wherein each symbol is as defined in the present specification, and(A2) at least one selected from the group consisting of an aliphatic aldehyde having 3 to 14 carbon atoms, an aromatic aldehyde having 7 to 12 carbon atoms, an aliphatic alcohol having 3 to 12 carbon atoms, and a substance that produces at least one of these compounds by heating(B) at least one compound selected from the group consisting of β-caryophyllene and a β-caryophyllene analogous compound are effective as mouth-coating feel enhancers and coffee-roasting sensation enhancers.

COMPOSITION CONTAINING VEGETABLE OIL, CARAMEL AND PHENOLIC COMPOUNDS

The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil. 1. A composition in the form of an oil-in-water emulsion having a pH ranging from 3 to 5 , comprising vegetable oil comprising mono-unsaturated and/or poly-unsaturated fatty acids , wherein the concentration of the vegetable oil ranges from 5% to 85% by weight of the composition , further comprising caramel and one or more phenolic compounds , wherein the caramel is obtained by heating a mixture comprising one or more monosaccharides and/or one or more disaccharides and water to a temperature ranging from 110° C. to 230° C. during a time period ranging from 30 seconds to 30 minutes , in the absence of phenolic compounds; and wherein the composition comprises vinegar selected from apple vinegar , white wine vinegar , red wine vinegar , malt vinegar , and grape must , and any combination of these; andwherein the one or more phenolic compounds comprise one or more compounds from the group consisting of 3,4-dihydroxy-benzoic acid, syringic acid, p-coumaric acid, gallic acid, caffeic acid, trans-ferulic acid, vanillic acid, and DL-catechin hydrate; andwherein the concentration of the caramel ranges from 0.5% to 3% by weight of the composition: andwherein a 10% by weight solution of the caramel in water has a colour value L* ranging from 30 to 65, and an a* value ranging from −5 to 30, and a b* value ranging from 10 to 70, and a ΔE* value as compared to water ranging from 0 to 70.2. A composition according to claim 1 , ...

Composition, batter material using same, food or drink and feed, and method of producing composition

A composition containing a starch at a content of equal to or higher than 75% by mass, wherein the composition contains a low molecular weight starch as the starch at a content of equal to or higher than 3% by mass and equal to or lower than 45% by mass, the low molecular weight starch being obtainable from a starch containing amylose at a content of equal to or higher than 5% by mass as a raw material, wherein a peak molecular weight of the low molecular weight starch is equal to or higher than 3×10 3 and equal to or lower than 5×10 4 , wherein a degree of swelling in cold water of the composition at 25 degrees C. is equal to or higher than 7 and equal to or lower than 20, and wherein a content of an oversieve fraction of a granulated material in the composition on 0.5 mm mesh is equal to or lower than 50% by mass.

PROCESS OF COMPACTING A MICROPOROUS FAT POWDER AND COMPACTED FAT POWDER SO OBTAINED

The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. 19.-. (canceled)10. Process according to claim 14 , wherein G′/G′ratio is at least 2.5 claim 14 , more preferably at least 3.0.11. Process according to claim 14 , wherein the compacted fat powder has a full width at half maximum of the first order long spacing X-diffraction peak that is less than 0.00056×free flowing density+0.213.1213-. (canceled)14. A process of preparing a food product claim 14 , said process comprising mixing a compacted microporous fat powder having the following characteristics with liquid oil;a fat content of at least 50 wt. %;{'sub': '20', 'a solid fat content at 20° C. (N) of least 10 wt. %;'}a freely settled density in the range of 90-600 g/l;a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 μm;{'sub': i', 'd', 'i', 'd', 'i', 'd', 'i', 'd, 'sup': −1', '−1, 'maximum G′/G′ratio of more than 2.0, wherein G′ represents the elastic modulus at 10° C. of a dispersion of 2 wt. % of the compacted fat powder in glycerol, and wherein the maximum G′/G′ratio is determined by recording G′whilst increasing the frequency from 0.1 to 15 s, by subsequently recording G′whilst decreasing said frequency from 15 to 0.1 s, and by calculating the ratio G′/G′at the frequency at which said ratio is highest.'}15. Process according to claim 14 , wherein the food product is selected from the group of spreads claim 14 , kitchen margarines claim 14 , bakery margarines claim 14 , shortenings. The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. The process comprises feeding the fat powder into the feed zone of an extruder having a forwarding screw and a barrel in which said screw is positioned; rotating said forwarding screw ...

ARTIFICIAL OIL BODIES

The present invention relates to artificial oil bodies comprising oleosin (which, as presently defined, also encompasses caleosin, steroleosin and polyoleosin), a surfactant such as a phospholipid, and an oil comprising fatty acids, such as polyunsaturated fatty acids having four or more double bonds. The present invention also relates to methods of preparing said artificial oil bodies. These AOBs may further comprise other molecules such as bioactive molecules, used in a wide variety of products, and are particularly useful for producing oxidatively stable oil-in-water emulsions in the absence of added antioxidants. The present invention further encompasses a method for the partial purification of oleosin from a plant extract. 131-. (canceled)32. A method of producing artificial oil bodies , the method comprisingi) obtaining an extract of a plant comprising oleosin, wherein the extract is plant meal,ii) at least partially purifying protein from the extract, wherein the protein comprises oleosin, andiii) mixing the protein comprising oleosin, with surfactant and oil comprising polyunsaturated fatty acids with four or more double bonds to produce the artificial oil bodies.33. The method of claim 32 , wherein the step ii) comprises1) adjusting the pH of the extract to a pH of at least 11.5,2) separating 1) to produce a solid and liquid phase and selecting the liquid phase,3) reducing the pH of the liquid phase to precipitate the proteins,4) separating 3) to produce a solid and liquid phase and selecting the solid phase, and5) dispersing the solid phase in a carrier.34. The method of which further comprises claim 32 ,iv) selecting artificial oil bodies.35. The method of claim 32 , wherein the surfactant is phospholipid.36. The method of claim 32 , wherein at least 5% of the polyunsaturated fatty acids have four or more double bonds.37. The method of claim 32 , wherein the oleosin is an oilseed oleosin.38. The method of claim 32 , wherein the oil is marine oil and/or ...

OIL FILLER COMPOSITIONS AND USES THEREOF

The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage. 1. A process for providing an oil filler composition , the process comprising a first mixing step to obtain a first composition and a second mixing step to obtain a second composition;whereina) mixing in a first mixing step an oil component with oil-filler compounds (OFC) and grinding the OFC in oil thereby providing a first composition comprising micronized OFC particles with an average particle size below 100 micrometers (μm) incorporated in the oil component, wherein the OFC are low calorific substances comprising dietary fibers, hydrocolloids and/or inorganic salts;b) providing an aqueous component comprising milk proteins, plant proteins or combinations thereof thereby providing a second composition;c) mixing in a second mixing step the first composition with the second composition; andd) homogenising the composition thereby providing an oil-in-water emulsion.2. The process of wherein the protein comprised in the second composition is a milk protein and wherein the milk protein comprises sodium caseinate.3. The process according to claim 1 , wherein the process comprises the steps of:adding a bulking and/or sweetener agent(s) to the oil-in-water emulsion; andpasteurizing or commercially sterilizing the oil-in-water emulsion.4. The process according to claim 3 , wherein the bulking agent comprises maltodextrin and the sweetener agent is selected from the group consisting of sugar claim 3 , and combination of carbohydrates.5. The process according to claim 1 , wherein the process comprises the steps of:drying the oil-in-water emulsion; andproviding a fiber ...

STABILIZED CANNABINOID COMPOSITIONS AND METHODS OF PREPARATION THEREOF

This disclosure provides cannabinoid compositions with improved shelf-life stability, methods of use thereof, and methods of preparation thereof. 1. A composition comprising one or more solubilized cannabinoids and at least one antioxidant , a metal chelator or a combination thereof.2. The composition of claim 1 , wherein the composition is formulated as an emulsion comprising a lipid phase and an aqueous phase claim 1 , the lipid phase comprising at least a fraction of the one or more cannabinoids and the aqueous phase comprising a first antioxidant.3. The composition of claim 2 , wherein the one or more cannabinoids comprise THC.4. The composition of claim 3 , wherein the THC is in an amount of between about 1 ppm and about 70 claim 3 ,000 ppm.5. The composition of claim 2 , wherein the first antioxidant comprises ascorbic acid.6. The composition of claim 5 , wherein the ascorbic acid is in an amount of between about 0.5 mM and about 1 mM of the aqueous phase.7. The composition of claim 2 , wherein the aqueous phase further comprises EDTA.8. The composition of claim 7 , wherein the EDTA is in an amount of between about 1 ppm and about 150 ppm.9. The composition of claim 2 , wherein the lipid phase comprises a second antioxidant.10. The composition of claim 9 , wherein the second antioxidant comprises tocopherol.11. The composition of claim 10 , wherein the tocopherol is in an amount of between about 2% and about 5% by weight of the lipid phase.12. The composition of claim 10 , wherein the composition comprises:between about 0.5 mM and about 1 mM of the ascorbic acid;between about 1 ppm and about 150 ppm of the EDTA; andbetween about 2% and about 5% by weight of the tocopherol.13. The composition of claim 2 , wherein the emulsion comprises emulsion droplets having a mean diameter of between about 50 nm and about 800 nm.14. The composition of claim 1 , wherein the one or more cannabinoids are solubilized through cyclodextrin-mediated encapsulation claim 1 , THC- ...

Multiple Emulsions, Method of Making Them and Applications in Food, Cosmetics and Pharmaceuticals

The present invention relates to a multiple emulsion comprising or consisting of P1/O/W2, wherein P1 is an aqueous phase forming droplets or a gas phase forming bubbles, said droplets or bubbles being dispersed in O thereby forming P1/O, wherein O is an oily phase comprising crystals, wherein W2 is an aqueous phase comprising at least one hydrophilic surfactant, wherein P1/O globules are formed in W2, wherein said oily phase O comprises at least 90%, preferably at least 92%, and even preferably at least 95%, by mass of triglycerides with respect to the mass of the O phase. The present invention relates to a process for preparing such multiple emulsion and applications thereof. Food, cosmetic and pharmaceutical compositions as well as a packaging containing a composition are claimed. 1. A multiple emulsion comprising or consisting of P1/O/W2 , wherein P1 is an aqueous phase forming droplets or a gas phase forming bubbles , said droplets or bubbles being dispersed in O thereby forming P1/O , wherein O is an oily phase comprising crystals , wherein W2 is an aqueous phase comprising at least one hydrophilic surfactant , wherein P1/O globules are formed in W2 , wherein said oily phase O comprises at least 90% by mass of triglycerides with respect to the mass of the O phase.2. The multiple emulsion according to claim 1 , wherein P1 is a gas phase is air or a gas comprising nitrogen.3. The multiple emulsion according to claim 1 , wherein the average diameter of P1 aqueous droplets ranges from 1 μm to 10 μm.4. The multiple emulsion according to claim 1 , wherein the average diameter of P1 gas bubbles ranges from 5 μm to 20 μm.5. The multiple emulsion according to claim 1 , wherein the average diameter of the fat globules ranges from 5 μm to 100 μm.6. The multiple emulsion according to claim 1 , wherein P1 comprises a hydrophilic active ingredient selected from the group consisting of hydrophilic pharmaceutically or cosmetic active ingredients claim 1 , hydrophilic sensory ...

Solutions comprising ozonized oil

Disclosed are solutions having ozone in designated doses, and ozonized oil in nano or micron scales, and also methods of production and to the use of such solutions.

HEAT TOLERANT FILLING BASE FOR HIGH TEMPERATURE, HIGH-PRESSURE COOKING CO-EXTRUSION

Soft and creamy lipid-based food fillings suitable for high-temperature, high-pressure cooking co-extrusion are provided. In one approach, the filling includes about 30 to about 45 weight percent of an edible lipid having a melting point of about 45° C. or lower, about 0.5 to about 5 weight percent of a high oil-binding capacity material having an oil-binding capacity of at least about 100%, about 10 to about 30 weight percent of amorphous materials, and less than 30 weight percent sugar, sugar alcohol, or combinations thereof. The fillings generally have a particle size distribution with D50 of about 25 microns or less. Preferably, the fillings have a low water activity of about 0.45 or less and are substantially free of polyhydric alcohols and polyhydric alcohol-based humectants. The fillings maintain their soft and creamy texture after high-temperature, high-pressure cooking co-extrusion, subsequent baking, and throughout storage. 1. A soft and creamy textured lipid-based food filling suitable for high-temperature , high-pressure cooking co-extrusion , the filling comprising:about 30 wt. % to about 45 wt. % of an edible lipid forming a continuous lipid phase;about 0.5 wt. % to about 5 wt. % of a high oil-binding capacity material, the high oil-binding capacity material having an oil-binding capacity of greater than 100%;about 10 wt. % to about 30 wt. % of an amorphous material;less than 30 wt. % sugar, sugar alcohol, or combinations thereof; anda water activity (Aw) of about 0.45 or lower,wherein the filling has a particle size distribution with D50 of about 25 microns or less.2. The filling of claim 1 , wherein the filling contains substantially no polyhydric alcohols.3. The filling of claim 1 , where in the filling has a stiffness of less than 4000 Pascal and firmness of less than 60 Newton after baking at 8 min at 149° C. based on the heat tolerance test.4. The filling of claim 1 , wherein the filling contains about 10 wt. % to about 25 wt. % of the amorphous ...

METHODS AND COMPOSITIONS FOR CONSUMABLES

Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat. 130-. (canceled)31. A meat replica food product comprising:a heme-iron-containing protein;10% or more by weight of a plant protein;a sugar; anda sulfur compound, an amino acid, or a combination thereof;wherein the meat replica food product contains no animal myoglobin,wherein cooking the meat replica food product results in the production of at least two volatile compounds that have a meat-associated aroma as compared to a corresponding meat replica food product lacking the heme-iron-containing protein.32. The meat replica food product of claim 31 , wherein the meat replica food product contains between 0.01% and 5% claim 31 , by weight claim 31 , of the heme-iron-containing protein.33. The meat replica food product of claim 32 , wherein the meat replica food product contains between 0.05 and 2% claim 32 , by weight claim 32 , of the heme-iron-containing protein.34. The meat replica food product of claim 32 , wherein the meat replica food product contains between 0.05 and 0.6% claim 32 , by weight claim 32 , of the heme-iron-containing protein.35. The meat replica food product of claim 31 , wherein the one or more heme-iron-containing proteins are selected from the group consisting of leghemoglobin claim 31 , non-symbiotic hemoglobin claim 31 , chlorocruorin claim 31 , erythrocruorin claim 31 , protoglobin claim 31 , a cytochrome claim 31 , a cyanoglobin claim 31 , and a flavohemoglobin.36. The meat replica food product of claim 35 , wherein the heme-iron-containing protein is leghemoglobin.37. The meat replica food product of claim 31 , wherein the heme-iron-containing protein is a globin.38. The meat replica food product of claim 31 , wherein the heme-iron-containing protein comprises an amino acid sequence having at least 70% homology to any of the amino acid sequences set forth in SEQ ID NOs: 1-3.39. The meat replica food product of claim ...

MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS

This invention relates to compositions comprising cellulose particles and methods for making and using same. This invention also relates to compositions comprising a fluid and particles comprising cellulose. Thus, disclosed herein are methods of manufacture, isolation, purification, and handling of cellulose particles. Also disclosed are uses for cellulose particles as additives in leavened or leavenable food products, or in an emulsion or emulsifiable product, or as a suspension aid, or in a thickened composition, or in a meat or meat analog product, or in a personal care formulation, or in a beauty formulation, or in a cosmetic formulation, or in a skin care formulation. Also disclosed are uses for cellulose particles in subterranean treatment compositions. Also disclosed are uses for cellulose particles in metal working compositions, cutting compositions, and stamping compositions. Also disclosed herein are resuspendable particles comprising cellulose. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention. 1. A food product comprising particles , wherein the particles:comprise cellulose; [{'sub': '75', '(1) a dof less than about 8 microns;'}, {'sub': '50', '(2) a dof about 0.4 microns to about 5 microns;'}], 'have at least one ofhave an aspect ratio of about 1 to about 1.5; andhave a non-spherical shape; andwherein at least a portion of the cellulose is type-II cellulose.2. The food product of claim 1 , wherein the food product is a leavened or leavenable food product.3. The food product of claim 1 , wherein the food product is a meat or meat analog composition.4. The food product of claim 1 , wherein the particles are present at a level of at least 0.5 wt. % of particles based on the total weight of the food product on a dry basis.5. The food product of claim 1 , wherein the particles further comprise lignin.6. The food product of claim 1 , wherein the particles ...

PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof. 118-. (canceled)19. An oral composition comprising a combination of fatty acids , the combination of fatty acids in the oral composition comprising:(a) omega-3 fatty acids comprising alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA);(b) omega-6 fatty acids comprising linoleic acid;(c) omega-9 fatty acids comprising oleic acid;wherein the oral composition comprises at least 50 mg per serving of EPA, DHA, or a combination of EPA and DHA;and wherein the combination of fatty acids comprises weight ratios of: (i) omega-6 fatty acids to omega-3 fatty acids of from about 1:1 to about 3:1; and (ii) ALA to the combined amount of EPA and DHA of from about 0.01:1 to about 5:1.20. The oral composition according to claim 19 , wherein the weight ratio of omega-9 fatty acids to omega-3 fatty acids is between about 1:1 to about 4:1.21. The oral composition according to claim 19 , wherein the oral composition comprises at least 130 mg per serving of EPA claim 19 , DHA claim 19 , or a combination of EPA and DHA.22. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of EPA.23. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of DHA.24. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of a combination of EPA and DHA.25. The oral composition according to claim 19 , further comprising a natural flavor.26. The oral ...

FOOD USING SOYBEAN POWDER AND METHOD FOR MANUFACTURING THEREOF

The present invention relates to a food comprising soybean powder and an edible fat or oil. More specifically, the present invention relates to a food in which the edible fat or oil contains a triglyceride with a medium-chain fatty acid(s) at a ratio of 50% by mass or higher relative to the mass of the edible fat or oil. In particular, the present invention relates to a food which is reduced in beany flavor, grassy flavor, astringency, oily feeling (oiliness), oily odor, and the like, which has a good flavor, and which is improved in feel-on-the-tongue, mouthfeel, milkiness, melt-in-the-mouth, smoothness, and richness, and to a method for producing the food. Moreover, the present invention relates to a method for improving a flavor originated from soybean powder in a food comprising the soybean powder and an edible fat or oil. 1. A food comprising:soybean powder; andan edible fat or oil, whereinthe edible fat or oil contains a triglyceride with a medium-chain fatty acid(s) at a ratio of 50% by mass or higher relative to the mass of the edible fat or oil.2. The food according to claim 1 , whereinthe triglyceride with the medium-chain fatty acid(s) is a triglyceride consisting of the medium-chain fatty acid(s).3. The food according to claim 1 , whereinthe medium-chain fatty acid(s) has(have) 6 to 12 carbon atoms.4. The food according to claim 1 , which does not comprise at least one of allergenic materials originated from egg claim 1 , milk claim 1 , wheat claim 1 , buckwheat claim 1 , peanut claim 1 , shrimp/prawn/lobster claim 1 , or crab.5. The food according to claim 1 , whereinthe food is a gelatinous food,the content of the soybean powder is 4 to 13% by mass relative to the total mass of the food, andthe content of the edible fat or oil is 3 to 40% by mass relative to the total mass of the food.6. The food according to claim 1 , whereinthe food is a liquid food,the content of the soybean powder is 3 to 30% by mass relative to the total mass of the food, andthe ...

PRODUCTS CONTAINING PARTIALLY HYDROLYZED SOY BETA-CONGLYCININ, AND RELATED METHODS

Described are emulsion compositions comprising oil, water and partially hydrolyzed soy beta-conglycinin, as well as materials and methods for their preparation and use. The soy beta-conglycinin can be enzyme-hydrolyzed material, such as trypsinized material. The degree of hydrolysis of the soy beta-conglycinin can be light, for example up to 2.5%. The hydrolyzed soy beta-conglycinin can be effective to form fibril sheets adsorbed to oil droplets at the interface between the droplets and a continuous aqueous phase in an emulsion composition. The soy beta-conglycinin can be hydrolyzed to such an extent that it provides improved oxidative stability to the oil in the emulsion composition while also providing physical stability equal to and/or greater than that obtained using a corresponding nonhydrolyzed soy beta-conglycinin composition. 1. A composition , comprising:an emulsion composing oil and water; and partiallyhydrolyzed soy bean beta-conglycinin,wherein the composition is one of a food composition, a food additive, a medical composition, at least one flavoring agent, at least one carbohydrate source, a composition for treating an essential fatty acid deficiency, a pharmaceutically acceptable carrier, or a combination thereof.2. The composition of claim 1 , wherein the degree of hydrolysis of the partially hydrolyzed soy bean beta-conglycinin is up to about 2.5%.3. The composition of claim 1 , wherein the partially hydrolyzed soy bean beta-conglycinin constitutes at least about 70% of the soy bean derived protein in the composition.4. The composition of claim 1 , wherein the soy bean beta-conglycinin is enzymatically hydrolyzed.5. The composition of claim 1 , wherein the soy bean beta-conglycinin is trypsinized.6. The composition of claim 1 , wherein the oil comprises omega-3 fatty acids.7. The composition of claim 1 , wherein the partially hydrolyzed soy bean beta-conglycinin constitutes less than about 5% w/v of the composition.8. The composition of claim 1 , ...

VEGETABLE OIL COMPOSITION CONTAINING PALM MID-FRACTION FAT AND METHOD OF REDUCING PLASMA CHOLESTEROL

A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an unsaturated vegetable oil. The composition is solid or semi-solid at 20° C. and fluid at 35° C., and includes between 15% and 45% by weight linoleic acid. The weight ratio of disaturated triglyceride (DST) molecules to trisaturated triglyceride (TST) molecules is greater than 10:1, and the PMF hardstock fat contains approximately 50% to 95% by weight DST molecules, the majority of which contain either palmitic acid or a combination of palmitic and stearic acids at the sn-1 and sn-3 triglyceride positions and either oleic acid or linoleic acid at the sn-2 molecular position.

Fat composition

The purpose of the present invention is to provide an ascorbic acid-containing fat in which the ascorbic acid content of the ascorbic acid-containing fat is increased, and which can be used in any food products and can be applied in a wide range of concentrations. This fat composition contains 50-50,000 ppm of ascorbic acid, and contains a specific amount of water relative to the ascorbic acid content.

COMPOSITION

A product in the form of an oil in water emulsion is provided. The emulsion includes an oil phase which is an admixture of about 30-60% oil by weight, 0.01-15% wax by weight and a surfactant component, a combination of non-ionic and ionic surfactant in a ratio of at least about 10:1 to 30:1; and an aqueous phase comprising about 30-50% by weight of the emulsion. The product is useful as a fat substitute. 1. A product comprising an oil in water emulsion , said emulsion comprising:i) an oil phase comprising an admixture of about 30-60% oil and 0.01-15% wax by weight of the emulsion, and surfactant component, wherein the surfactant component is a combination of non-ionic and ionic surfactant in a ratio of at least about 10:1 to 30:1; andii) an aqueous phase comprising about 30-50% by weight of the emulsion.2. The product of claim 1 , wherein the oil is selected from the group consisting of high oleic acid/low polyunsaturated fatty acid containing oils claim 1 , high-oleic sunflower claim 1 , high-oleic & high-stearic sunflower oil claim 1 , high-oleic soybean claim 1 , high-oleic canola claim 1 , high-oleic safflower oil claim 1 , avocado oil and olive oil claim 1 , and medium and short-chain saturated triglycerides oils such as caprylic-capric triglyceride oils claim 1 , Neobee oil and coconut oil claim 1 , soybean oil claim 1 , canola oil claim 1 , sunflower oil claim 1 , safflower oil claim 1 , corn oil claim 1 , flaxseed oil claim 1 , almond oil claim 1 , peanut oil claim 1 , pecan oil claim 1 , cottonseed oil claim 1 , algal oil claim 1 , palm oil claim 1 , palm stearin claim 1 , palm olein claim 1 , palm kernel oil claim 1 , hydrogenated palm kernel oil claim 1 , hydrogenated palm stearin claim 1 , fully hydrogenated soybean claim 1 , canola or cottonseed oils claim 1 , high stearic sunflower oil claim 1 , enzymatically and chemically inter-esterified oils claim 1 , butteroil claim 1 , cocoa butter and mixtures.3. The product of claim 2 , wherein the oil is ...

EDIBLE EMULSION SUBSTANTIALLY FREE OF TRANS FATTY ACIDS

It relates to an edible emulsion substantially free of trans fatty acids comprising: a) from 1.2 to 3.0 wt % of one or more thermogelling cellulose ethers, b) from 40 to 50 wt % of one or more vegetable oils, c) a pH adjusting agent in an amount such that the pH of the final emulsion is from 3.5 to 6.0, d) from 0.02 to 0.5 wt % of an ionic naturally occurring polysaccharide of vegetal or microbiological origin, e) from 45 to 60 wt % of water, wherein the pH of the emulsion is from 3.5 to 6.0; wherein the amount of trans fatty acids in the emulsion is lower than 0.1 wt %, and wherein the percentages are expressed with respect to the total weight of the emulsion provided that the sum of the amounts of the components is equal to or less than 100%. It also relates to a process for its preparation and to a food stuff comprising the emulsion as defined above. 1. An edible emulsion consisting of:a) from 1.2 to 3.0 wt % of one or more thermogelling cellulose ethers,b) from 40 to 50 wt % of one or more vegetable oils,c) a pH adjusting agent in an amount such that the pH of the final emulsion is from 3.5 to 6.0,d) from 0.02 to 0.5 wt % of an anionic naturally occurring polysaccharide of vegetal or microbiological origin selected from the group consisting of xanthan gum, gellan gum, bamboo fiber, citric fiber, green pea fiber, oat fiber, wheat fiber, and potato fiber,e) from 45 to 60 wt % of water,f) one or more additives selected from the group consisting of preservatives, antioxidants, colouring agents, aromas, and combinations thereof;wherein the amount of trans fatty acids in the emulsion is lower than 0.1 wt %; andwherein the percentages are expressed with respect to the total weight of the emulsion provided that the sum of the amounts of the components is equal to or less than 100%.2. The edible emulsion according to claim 1 , wherein the cellulose ethers are selected from the group consisting of methyl cellulose claim 1 , hydroxypropylmethyl-cellulose claim 1 , and ...

MICROEMULSIONS CARRYING ANTIOXIDANTS

In each of its various embodiments, the present invention discloses microemulsions that carry antioxidants. 1. A microemulsion comprising:a plant-based antioxidant;water;at least one surfactant; anda non-polar solvent.2. The microemulsion of claim 1 , wherein the plant-based antioxidant is water soluble.3. The microemulsion of claim 1 , wherein the plant-based antioxidant is oil soluble.4. The micremulsion of claim 1 , wherein the at least one surfactant is lecithin.5. The microemulsion of claim 1 , further comprising a co-surfactant.6. The microemulsion of claim 1 , wherein the plant-based antioxidant is selected from the group consisting of green tea extract claim 1 , mint extract claim 1 , rosemary claim 1 , apple claim 1 , acerola claim 1 , olive claim 1 , curcumin claim 1 , phenolic acids claim 1 , phenolic diterpenes claim 1 , flavonoids claim 1 , volatile oils claim 1 , limonene claim 1 , and combinations of any thereof.7. The microemulsion of claim 1 , further comprising an organic acid selected from the group consisting of ascorbic acid claim 1 , citric acid claim 1 , lactic acid claim 1 , and combinations of any thereof.8. The microemulsion of claim 1 , wherein the non-polar solvent is selected from the group consisting of a vegetable oil claim 1 , medium chain triglycerides claim 1 , and combinations thereof.9. The microemulsion of claim 1 , wherein the co-surfactant is selected from the group consisting of mono and diglycerides claim 1 , polysorbates claim 1 , sorbitan esters claim 1 , polyglyceril esters claim 1 , sucrose esters claim 1 , alkyl polyglucosides claim 1 , alkyl polyglycosides claim 1 , polaxmers claim 1 , pluronics claim 1 , ethoxylated fatty acids claim 1 , ethoxylated monoglycerides claim 1 , propylene glycol claim 1 , polyethylene glycol esters claim 1 , sodium dodecyl sulfate (SDS) claim 1 , sodium lauryl sulfate (SLS) claim 1 , quillaja claim 1 , rhamnolipids claim 1 , sophorolipids claim 1 , sucrose esters claim 1 , polyglycerol ...

OILY FOOD AND PRODUCING METHOD THEREOF

The present invention addresses the problem of providing an oily food, such as chocolate or cream, which does not require tempering treatment and in which the occurrence of blooming and the like is suppressed even when a large amount of cocoa butter is used; and producing method thereof. The present invention provides an oily product containing a fat/oil as a continuous phase. The fat/oil contains SOS, HMM, HLM, HLL, HHM and HHL. The mass ratio (HLM/HLL) of the HLM content to the HLL content is 1.0 or more. The mass ratio (HMM+HLM+HLL+HHM+HHL)/SOS of the total content of HMM, HLM, HLL, HHM and HHL to the SOS content is 0.9 to 8. In HMM, HLM, HLL, HHM and HHL, fatty acids having a carbon number of 20 or more occupy less than 3% by mass of the total constituent fatty acids H. 2. The oily food according to claim 1 , wherein the content of HLL is larger than the content of HMM (HLL>HMM).3. The oily food according to claim 1 , wherein the content of HHL is larger than the content of HHM (HHL>HHM).4. The oily food according to claim 1 , wherein a ratio (HMM+HLM+HLL)/(HHM+HHL) of the total content (HMM+HLM+HLL) of HMM claim 1 , HLM and HLL to the total content (HHM+HHL) of HHM and HHL is 0.7 to 1.3.5. The oily food according to claim 1 , wherein the content of C24 to 30 of the fats/oils is 0.3 to 6% by mass (where C24 to 30: triacylglycerols in which a total number of carbon atoms of three fatty acids ester-bonded to glycerol is 24 to 30).6. The oily food according to claim 1 , wherein the fats/oils include cocoa butter.7. The oily food according to claim 1 , wherein the fats/oils include transesterified fats/oils containing 2 to 30% by mass of medium-chain fatty acid triacylglycerol claim 1 , 30 to 95% by mass of lauric fats/oils and 0 to 60% by mass of non-lauric fats/oils as raw fats/oils.8. A method of producing the oily food containing fats/oils in a continuous phase according to claim 1 , the method comprisingadjusting a mass ratio (HMM+HLM+HLL+HHM+HHL)/SOS of the ...

FILLING FOR A BAKERY OR CHOCOLATE PRODUCT

The present invention provides a method for preparing a filled bakery product, the method comprising: 1. A method for preparing a filled bakery product , the method comprising:providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil,tempering the filling composition to form a tempered filling composition,depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., andactively cooling the deposited filling composition,wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C. below the deposition temperature,wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20° C.,wherein the liquid oil has a solid fat content of less than 15 wt. % at 20° C., andwherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.26-. (canceled)7. The method according to claim 1 , wherein the tempered filling composition is aerated to decrease its density to from 650 to 1300 g/L preferably to from 700 to 1200 g/L claim 1 , more preferably to from 950 to 1190 g/L claim 1 , prior to the step of depositing the tempered filling composition.8. The method according to claim 1 , wherein in the step of actively cooling the deposited filling composition claim 1 , the deposited filling composition is cooled to a temperature of at least 5° C. claim 1 , preferably at least 6° C. claim 1 , more ...

Hydroxylated Triacylglycerides

Methods and compositions for the production of food compositions, oils, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing microorganisms and methods of low cost cultivation of such microorganisms. Microalgal cells containing exogenous genes encoding, for example, a lipase, a sucrose transporter, a sucrose invertase, a fructokinase, a polysaccharide-degrading enzyme, a keto acyl-ACP synthase enzyme, a fatty acyl-ACP thioesterase, a fatty acyl-CoA/aldehyde reductase, a fatty acyl-CoA reductase, a fatty aldehyde reductase, a fatty aldehyde decarbonylase, and/or an acyl carrier protein are useful in manufacturing food compositions, and transportation fuels such as renewable diesel, biodiesel, and renewable jet fuel, as well as oleochemicals such as functional fluids, surfactants, soaps and lubricants.

OXIDATIVELY STABLE COMESTIBLES WITH TANNIC ACID AND METHODS OF MAKING THE SAME

An oxidatively stable comestible that includes a comestible base containing an oil, an acidulant, and optionally an egg yolk or an egg yolk substitute, and up to 750 ppm of tannic acid blended into the comestible base, based on a total weight of the oxidatively stable comestible. A method of preparing the oxidatively stable comestible involving blending the tannic acid into an aqueous phase comprising the egg yolk or the egg yolk substitute to form a treated aqueous phase, adding the acidulant to the treated aqueous phase to form an acidified aqueous phase, and adding an oil phase comprising the oil into the acidified aqueous phase and blending. 1. An oxidatively stable comestible , comprising:a comestible base comprising an oil and an acidulant; andtannic acid blended into the comestible base;wherein the tannic acid is present in an amount up to 750 ppm, based on a total weight of the oxidatively stable comestible.2. The oxidatively stable comestible of claim 1 , wherein the tannic acid is present in an amount of 70 to 500 ppm claim 1 , based on a total weight of the oxidatively stable comestible.3. The oxidatively stable comestible of claim 1 , wherein the tannic acid is present in an amount of 100 to 450 ppm claim 1 , based on a total weight of the oxidatively stable comestible.4. The oxidatively stable comestible of claim 1 , wherein the tannic acid blended into the comestible base is a purified form of tannic acid having a tannic acid content of at least 90 wt %.5. The oxidatively stable comestible of claim 1 , wherein tannic acid is a polygalloyl glucose.6. The oxidatively stable comestible of claim 1 , wherein the tannic acid is a polygalloyl quinic acid ester.7. The oxidatively stable comestible of claim 1 , wherein tannic acid is a polygalloyl glucose having a weight average molecular weight of 1 claim 1 ,260 to 1 claim 1 ,600 g/mol claim 1 , a polygalloyl glucose having a weight average molecular weight of 975 to 1 claim 1 ,200 g/mol claim 1 , or a ...

Liquids rich in noble gas and methods of their preparation and use

Provided herein is a novel composition for oral administration and delivery of Noble gas, such as xenon or argon. Methods of treating and preventing neuronal or cardiovascular damage with such compositions are also provided. The present invention relates generally to the fields of molecular biology, medicine and nutraceuticals. More particularly, it concerns methods for oral delivery of inert gas compositions, such as Xenon or Argon, for the treatment and prevention of disease.

OIL OR FAT COMPOSITION CONTAINING DIGLYCERIDES

Provided is an oil or fat composition rich in diacylglycerol, including a high content of oleic acid in a constituent fatty acid thereof and having a good appearance at normal temperature. Specifically, the oil or fat composition satisfies the following items (1) to (4): (1) the oil or fat composition includes diacylglycerol in an amount of 20 mass % or more; (2) constituent fatty acids of the diacylglycerol include oleic acid in an amount of 30 mass % or more; (3) the mass ratio of the content of (B) 1,3-dipalmitin diacylglycerol to the content of (A) 1,2-dipalmitin diacylglycerol, [(B)/(A)], in the diacylglycerol is 1.45 or less; and (4) the mass ratio of the content of (D) 1,3-diacylglycerol to the content of (C) 1,2-diacylglycerol, [(D)/(C)], in the diacylglycerol is 1.2 or more. 113-. (canceled)14: An oil or fat composition , satisfying the following items (1) to (4):(1) the oil or fat composition comprises diacylglycerol in an amount of 20 mass % or more;(2) constituent fatty acids of the diacylglycerol comprise oleic acid in an amount of 30 mass % or more;(3) a mass ratio of a content of (B) 1,3-dipalmitin diacylglycerol to a content of (A) 1,2-dipalmitin diacylglycerol, [(B)/(A)], in the diacylglycerol is 1.45 or less; and(4) a mass ratio of a content of (D) 1,3-diacylglycerol to a content of (C) 1,2-diacylglycerol, [(D)/(C)], in the diacylglycerol is 1.2 or more.15: An oil or fat composition , satisfying the following items (1) to (5):(1) the oil or fat composition comprises diacylglycerol in an amount of 20 mass % or more;(2) constituent fatty acids of the diacylglycerol comprise oleic acid in an amount of 30 mass % or more;(3) a mass ratio of a content of (B) 1,3-dipalmitin diacylglycerol to a content of (A) 1,2-dipalmitin diacylglycerol, [(B)/(A)], in the diacylglycerol is 1.45 or less;(4) a mass ratio of a content of (D) 1,3-diacylglycerol to a content of (C) 1,2-diacylglycerol, [(D)/(C)], in the diacylglycerol is 1.2 or more; and(5) a mass ratio of the ...

Spread

The present invention provides a foodstuff in the form of a spread, wherein the spread is a water in oil emulsion containing (a) a continuous fat phase (b) a dispersed aqueous phase, wherein the spread comprises (i) triglycerides in an amount of from 41 to 90 wt. % based on the foodstuff (ii) a mono or di ester of glycerol and Moringa oil.

EMULSION COMPOSITION USING SEED STORAGE PROTEIN AND METHOD FOR PRODUCING SAME

An emulsion composition includes dry powder of dicotyledonous plant seeds in a range between 1 mass % or more and 20 mass % or less, the dry powder having an average particle size in a range between 0.2 μm or larger and 150 μm or smaller, water in a range between 20 mass % or more and 69 mass % or less, and fat and oil in a range between 21 mass % or more and 70 mass % or less. 1. An emulsion composition comprising:dry powder of dicotyledonous plant seeds in a range between 1 mass % or more and 20 mass % or less, the dry powder of the dicotyledonous plant seeds having an average particle size in a range between 0.2 μm or larger and 150 μm or smaller;water in a range between 20 mass % or more and 69 mass % or less; andfat and oil in a range between 21 mass % or more and 70 mass % or less.2. The emulsion composition according to claim 1 , further comprising:acetic acid in a range between more than 0 mass % and less than 50 mass %.3. The emulsion composition according to claim 1 , wherein the dicotyledonous plant seeds comprise one or more seeds selected from almonds claim 1 , cashew nuts claim 1 , peanuts claim 1 , red beans claim 1 , kidney beans claim 1 , mung beans claim 1 , and soybeans.4. The emulsion composition according to claim 3 , wherein the dicotyledonous plant seeds are soybean seeds.5. The emulsion composition according to claim 2 , wherein the dicotyledonous plant seeds comprise one or more seeds selected from almonds claim 2 , cashew nuts claim 2 , peanuts claim 2 , red beans claim 2 , kidney beans claim 2 , mung beans claim 2 , and soybeans.6. The emulsion composition according to claim 5 , wherein the dicotyledonous plant seeds are soybean seeds.7. The emulsion composition according to claim 1 , wherein storage elasticity at an angular frequency of 10 rad/s is 10 Pa or more.8. The emulsion composition according to claim 1 , wherein loss tangent at an angular frequency of 10 rad/s is 3.5 or less.9. The emulsion composition according to claim 1 , ...

THICKENER FOR LIQUID COMPONENT

Provided is means of thickening a liquid component, wherein 1. A thickener for a liquid component , whereinthe thickener contains an oil and/or fat composition,the oil and/or fat composition contains an oil and/or fat component containing one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 of glycerin,x, the number of carbon atoms, is an integer selected from 10 to 22, andthe XXX-type triglyceride is contained at 50% by mass or more relative to a content of the oil and/or fat component being 100% by mass.2. The thickener according to claim 1 , whereinthe thickener is a powder oil and/or fat composition,the oil and/or fat component contains a β-type oil and/or fat,a particle of the powder oil and/or fat composition has a plate shape, and{'sup': '3', 'a loose bulk density of the powder oil and/or fat composition is 0.05 to 0.6 g/cm.'}3. The thickener according to claim 1 , whereinthe liquid component has a viscosity of 1 to 300 mPa·s.4. The thickener according to claim 1 , whereinthe liquid component contains a hydrophobic substance.5. The thickener according to claim 1 , whereinthe liquid component is a solution of a hydrophobic substance.6. (canceled)7. The thickener according to claim 1 , whereinthe liquid component is an emulsion of a hydrophobic substance.8. (canceled)9. The thickener according to claim 4 , whereinthe hydrophobic substance is selected from the group consisting of flavors, dyes, vitamins, lipids, and mixtures thereof.10. The thickener according to claim 1 , whereinthe liquid component contains a hydrophilic substance.11. The thickener according to claim 1 , whereinthe liquid component is a solution of a hydrophilic substance.12. (canceled)13. The thickener according to claim 1 , whereinthe liquid component is an emulsion of a hydrophilic substance.14. (canceled)15. The thickener according to claim 10 , whereinthe hydrophilic substance is selected from the group consisting of ...

PROCESS OF COMPACTING A MICROPOROUS FAT POWDER AND COMPACTED FAT POWDER SO OBTAINED

The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. 19.-. (canceled)10. Process according to claim 14 , wherein G′/G′ratio is at least 2.5 claim 14 , more preferably at least 3.0.11. Process according to claim 14 , wherein the compacted fat powder has a full width at half maximum of the first order long spacing X-diffraction peak that is less than 0.00056×free flowing density+0.213.1213-. (canceled)14. A process of preparing a food product claim 14 , said process comprising mixing a compacted microporous fat powder having the following characteristics with liquid oil;a fat content of at least 50 wt. %;{'sub': '20', 'a solid fat content at 20° C. (N) of least 10 wt. %;'}a freely settled density in the range of 90-600 g/l;a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 μm;{'sub': i', 'd', 'i', 'd', 'i', 'd', 'i', 'd, 'sup': −1', '−1, 'maximum G′/G′ratio of more than 2.0, wherein G′ represents the elastic modulus at 10° C. of a dispersion of 2 wt. % of the compacted fat powder in glycerol, and wherein the maximum G′/G′ratio is determined by recording G′whilst increasing the frequency from 0.1 to 15 s, by subsequently recording G′whilst decreasing said frequency from 15 to 0.1 s, and by calculating the ratio G′/G′at the frequency at which said ratio is highest.'}15. Process according to claim 14 , wherein the food product is selected from the group of spreads claim 14 , kitchen margarines claim 14 , bakery margarines claim 14 , shortenings. The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. The process comprises feeding the fat powder into the feed zone of an extruder having a forwarding screw and a barrel in which said screw is positioned; rotating said forwarding screw ...

OILS AND FATS-CONTAINING FOOD

There is provided an oils and fats-containing food that contains a sugar alcohol and is excellent in sweetness expression. The present invention is an oils and fats-containing food that contains a sugar alcohol, including a sweetness modifier for an oils and fats-containing food containing a sugar alcohol, which includes as an active ingredient a triacylglycerol having a medium chain fatty acid of 6 to 12 carbons as a constituent fatty acid, a sugar alcohol, and oils and fats. The sweetness modifying method according to the present invention is a sweetness modifying method for an oils and fats-containing food that contains a sugar alcohol, including setting a content of a triacylglycerol having a medium chain fatty acid of 6 to 12 carbons as a constituent fatty acid in the oils and fats of the oils and fats-containing food that contains a sugar alcohol to be 0.5 to 100% by mass. 1. A sweetness modifier for an oils and fats-containing food that contains a sugar alcohol , comprising as an active ingredient a triacylglycerol having a medium chain fatty acid of 6 to 12 carbons as a constituent fatty acid.2. The sweetness modifier for an oils and fats-containing food that contains a sugar alcohol according to claim 1 , wherein the constituent fatty acid of the triacylglycerol having the medium chain fatty acid includes only the medium chain fatty acid of 8 and/or 10 carbons.3. An oils and fats-containing food that contains a sugar alcohol claim 1 , comprising a sugar alcohol claim 1 , oils and fats claim 1 , and the sweetness modifier for an oils and fats-containing food that contains a sugar alcohol according to .4. A sweetness modifying method for an oils and fats-containing food that contains a sugar alcohol claim 1 , comprising setting a content claim 1 , in oils and fats of the oils and fats-containing food that contains a sugar alcohol claim 1 , of a triacylglycerol having a medium chain fatty acid of 6 to 12 carbons as a constituent fatty acid claim 1 , to be 0.5 ...

CORN BASED FOOD COMPOSITION

A food composition comprising pulverized corn germ and a fat source is described herein. The germ is derived from an isolated germ source that has not been derived from a wet milling process or extracted with organic solvent. The composition may have a paste form, which may be spreadable or flowable. The composition may include a vitamin and/or a mineral supplement, preferably from natural sources. Colorings and flavorings may be added. Cocoa may be added. The composition can be used in place of peanut butter or other spreads made with priority allergens, and thus can be used in institutional settings that have banned peanut and tree nut products. Methods of formulating the composition, as well as uses therefor, such as in confectionery, are described. The composition may be associated with health benefits. 1. A food composition having a paste form , comprising pulverized corn germ and a fat source.2. The composition of claim 1 , wherein the corn germ is pulverized from an isolated corn germ source.3. The composition of claim 2 , wherein the isolated corn germ source is an intact corn germ that has not been exposed to or extracted with organic solvent.4. The composition of claim 1 , additionally comprising sugar claim 1 , salt claim 1 , mono-glyceride claim 1 , di-glyceride claim 1 , or a mixture thereof.5. The composition of claim 1 , wherein the total fat content of the composition is from 20 to 65% fat by weight.6. (canceled)7. (canceled)8. The composition of claim 1 , wherein the corn germ is pulverized to a particle size of from 0.1 mm to 4 mm (0.004 inch to 0.016 inch).9. The composition of claim 1 , additionally comprising a vitamin supplement claim 1 , a mineral supplement claim 1 , or a combined vitamin and mineral supplement.10. (canceled)11. (canceled)12. The composition of claim 1 , additionally comprising a dietary fibre or an indigestible edible component that is fermentable by colonic bacteria.13. The composition of claim 1 , wherein the fat source ...

Emulsion base for the preparation of icings and fillings

The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: 15-40 wt. % water; 30-60 wt. % oil; 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.

HIGHLY STABLE AERATED OIL-IN-WATER EMULSION

The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. More particularly, the invention relates to an aeratable or aerated O/W emulsion comprising a continuous aqueous phase and a dispersed oil phase, said emulsion containing: 2. The emulsion according to claim 1 , wherein the polysaccharides comprise 1-30% by weight of water of polysaccharide component selected from polysaccharide filler claim 1 , polysaccharide viscosifier and combinations thereof claim 1 , said polysaccharide filler being selected from hydrolysed starch claim 1 , starch claim 1 , inulin and combinations thereof.3. The emulsion according to claim 2 , wherein the polysaccharides comprise 1-25% by weight of water of the polysaccharide filler.4. The emulsion according to claim 3 , wherein the polysaccharides comprise at least 4% by weight of water of the polysaccharide filler.5. The emulsion according to claim 2 , wherein the polysaccharide filler is hydrolysed starch.6. The emulsion according to claim 5 , wherein the hydrolysed starch has a dextrose equivalent (DE) in the range of 1 to 20.7. The emulsion according to claim 5 , wherein the hydrolysed starch has a dextrose equivalent (DE) in the range of 5 to 18.8. The emulsion according to claim 2 , wherein the polysaccharides comprise 0.1-10% by weight of water of polysaccharide viscosifier.9. The emulsion according to claim 8 , wherein the polysaccharides comprise not more than 15% by weight of water of the polysaccharide filler.10. The emulsion according to claim 8 , wherein the polysaccharide viscosifier is selected from natural gums claim 8 , pectins claim 8 , carboxymethyl cellulose claim 8 , cellulose fibres and combinations thereof.11. The emulsion according to claim 10 , wherein the polysaccharide viscosifier is natural gum.12. The emulsion according to claim 11 , wherein the natural gum is a polyelectric natural gum selected from gum arabic claim 11 , gellan gum and combinations thereof.13. ...

METHOD FOR PREPARING COFFEE CREAM

The present invention discloses a method for preparing coffee cream, comprising the following steps: (1) preparing oil phase; (2) preparing aqueous phase; (3) add aqueous phase to the oil phase to mix them, stir evenly and perform sterilization; (4) dissolve coffee extract in 40-70° C. water and perform sterilization; (5) add the sterilized aqueous solution of the coffee extract to the sterilized oil-water mixture, stir evenly and homogenize; (6) stir the homogenized material at a temperature of below 10° C. for 1 hour at a low speed, then perform filling, and preserve under a frozen condition below −18° C. Compared with traditional technology, the present invention has the following advantages. The present invention improves the process conditions, adjusts feeding sequence of components. After the coffee powder is sterilized alone, it is mixed with the sterilized water-oil phase. By this process, it solves the problem of damage of surface tension. The cream made by this process, after whipping, has smooth surface and no pores, with stable foam structure, good operability, high whipping rate and pure and long-lasting favor. The products made have good freeze-thaw stability. 1(1) preparing an oil phase: melting and heating a vegetable oil to 60-65° C., adding sorbitan monostearate, lecithin, lactate monoglyceride, sodium stearoyl lactylate, polyglycerol ester, microcrystalline cellulose, modified cellulose, sodium caseinate, and potassium dihydrogen phosphate, stirring to disperse evenly to obtain the oil phase;(2) preparing an aqueous phase: dissolving sugar and syrup in water at 65-70° C. to obtain the aqueous phase;(3) adding the aqueous phase to the oil phase to mix them, stirring evenly, and performing sterilization;(4) dissolving a coffee extract in 40-70° C. water and performing sterilization;(5) adding sterilized aqueous solution of the coffee extract to sterilized oil-water mixture, stirring evenly, and homogenizing;(6) stirring the homogenized material at a ...

WATER-IN-OIL EMULSION

The present invention relates to a water-in-oil emulsion comprising 30-90 wt. % of a structured continuous fat phase and 10-70 wt. % of a dispersed aqueous phase, said structured continuous fat phase comprising: 2. The emulsion according to claim 1 , wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous fat phase in a concentration of 0.1-5% by weight of the structured continuous fat phase.3. The emulsion according to claim 1 , wherein the fat has a solid fat content at 35° C. (N) of 0-20%.4. The emulsion according claim 1 , wherein the combination of the structured continuous phase and the dispersed aqueous phase constitutes at least 80 wt. % of the water-in-oil emulsion.5. The emulsion according to claim 1 , wherein the emulsion has a Stevens hardness at 5° C. of at least 30 g.6. The emulsion according to claim 1 , wherein the anhydrous non-defibrillated cell wall material contains galacturonic acid and glucose in a molar ratio of less than 0.60.7. The emulsion according to claim 1 , wherein the particulate anhydrous non-defibrillated cell wall material originates from fruit claim 1 , bulb claim 1 , root claim 1 , tuber claim 1 , leave claim 1 , and/or stem tissue.8papaya. The emulsion according to claim 1 , wherein the particulate anhydrous non-defibrillated cell wall material originates from one or more plant sources selected from carrot claim 1 , aubergine claim 1 , cucumber claim 1 , sugar beet claim 1 , apple claim 1 , pear claim 1 , leek claim 1 , pumpkin claim 1 , kiwi claim 1 , strawberry claim 1 , claim 1 , pine apple claim 1 , prune claim 1 , melon claim 1 , apricot claim 1 , grapes onion claim 1 , tomato claim 1 , potato claim 1 , coconut.10. The process according to claim 9 , wherein the particulate cell wall material has a bulk density of less than 20 g/l.11. The process according to claim 9 , wherein the particulate anhydrous non-defibrillated cell wall material when dispersed in demineralised ...

COMPOSITION OF HYPOALLERGENIC PLANT-BASED SUBSTRATE FOR CULTURED AND NON-CULTURED FOOD PRODUCTS

Composition of a hypoallergenic, plant-based vegan product by combining water with a hypoallergenic-substrate, and a plant-based butter and/or cream including at least one or more of sunflower seed butter and/or coconut cream. The resulting slurry is then subjected to a preservation process. In an alternative method, the resulting slurry is inoculated in order to reduce its pH. 1. A hypoallergenic , plant-based substrate comprising:water;hypoallergenic substrate; andplant-based butter and/or cream including at least one or more of sunflower seed butter and/or coconut cream wherein the resulting mixture is pasteurized and/or homogenized.2. The hypoallergenic claim 1 , plant-based substrate of further comprises:latent fermentation agent and wherein the plant-based substrate exhibits a pH of 4.6 or lower.3. The hypoallergenic claim 1 , plant-based substrate of further comprises a soluble fiber in the range of 0.01% to 3.0% of the initial weight of the water.4. The hypoallergenic claim 1 , plant-based substrate of further comprises a plant-based protein in the range of 0.01% to 3.0% of the initial weight of the water.5. The hypoallergenic claim 1 , plant-based substrate of wherein the hypoallergenic substrate comprises at least one or more of an ancient grain and/or a pseudo cereal.6quinoa. The hypoallergenic claim 1 , plant-based substrate of wherein the hypoallergenic substrate comprises least one of oat flour claim 1 , flour claim 1 , sorghum flour claim 1 , millet flour and/or amaranth flour.7. The hypoallergenic claim 1 , plant-based substrate of wherein the hypoallergenic substrate comprises an ancient grain in a ratio by weight of said ancient grain being of 0.01% to 3.0% of the initial weight of the water.8. The hypoallergenic claim 1 , plant-based substrate of wherein the hypoallergenic substrate comprises a pseudo cereal in a ratio by weight of said ancient grain being of 0.01% to 3.0% of the initial weight of the water.9. The hypoallergenic claim 1 , plant- ...

Process for preparing infant formula

The present invention relates to a process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby.

FORMULATION OF SAFFRON AND A METHOD OF PREPARATION THEREOF

Disclosed is a nano-emulsion formulation of saffron and a method of preparation thereof. The method includes the steps of triturating saffron with liquid nitrogen. Preparing an ultrasonic assisted extract in a polar or non-polar solvent. Preparing a nano-emulsion using the extract and one or more surfactants, including tween and span. 1. A method of preparing a nano-emulsion of saffron , the method comprising the steps of:triturating stigmas of saffron in liquid nitrogen to obtain crushed saffron;preparing an ultrasonic-assisted extract of the crushed saffron in a non-polar solvent;adding Tween 20, glycerol, and maltodextrin in water to obtain an aqueous phase;adding Span 80 to the extract obtaining an oil phase;slowly adding the oil phase to the aqueous phase with continuous stirring;subjecting the mixture to a high-speed homogenizer followed by an ultrasonic homogenizer to obtain an oil-in-water nano-emulsion.2. The method according to claim 1 , wherein 150 L of saffron Nano-emulsion is produced form 1000 gr of saffron with a concentration of 0.1 mg/ml and with a particle size of 23 nm.3. The method according to claim 1 , wherein the water is at a temperature of about 4 degree Celsius.4. The method according to claim 2 , wherein the non-polar solvent is n-decane and the extract is of a 10% concentration claim 2 , components were added in the following proportions:extract—10%,Span 80—2%,Maltodextrin—1%,water—80%,Glycerol—5%, andTween 20—2%.5. A method of preparing a nano-emulsion of saffron claim 2 , the method comprising the steps of:triturating stigmas of saffron in liquid nitrogen to obtain crushed saffron;preparing an ultrasonic-assisted extract of the crushed saffron in an aqueous solvent;adding Span 80 in olive oil to obtain an oil phase;adding tween 20 to the extract to obtain an aqueous phase;slowly adding the aqueous phase to the oil phase with continuous stirring;slowly homogenizing the mixture to obtain the water-in-oil nano-emulsion.6. The method ...

Composition in the form of an oil-in-water emulsion comprising ground white or yellow mustard seed

The present invention relates to a composition in the form of an oil-in-water emulsion, preferably a mayonnaise-type emulsion, containing ground white or yellow mustard seed and enzyme modified egg yolk. This way the amount of oil in the emulsion can be reduced, while keeping the structure of full-fat mayo, without using large amounts of thickeners or water-structurants. Moreover the invention relates to the use of ground white or yellow mustard seed as an ingredient of the emulsion to reduce the concentration of oil in the emulsion.

HYDRATED FAT COMPOSITIONS AND DOUGH ARTICLES

Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier. 1. A method of making a laminated dough comprising the steps of: (i) a continuous phase consisting essentially of:', 'a mixture of a fully-hydrogenated vegetable oil having a melting point of from 50° C. to 80° C., and a stearine fraction of a vegetable oil having a melting point of from 50° C. to 80° C., in an amount ranging from about 20 wt. % to about 40 wt. % of the hydrated laminating fat composition; and', 'a non-hydrogenated liquid vegetable oil in an amount ranging from about 20 wt. % to about 70 wt. % of the hydrated laminating fat composition;', '(ii) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 30 wt. % of the hydrated laminating fat composition; and', '(iii) an emulsifier;, '(a) combining a solid fat, a liquid oil, water, and an emulsifier to form a hydrated laminating fat composition in the form of a water-in-oil emulsion, the laminating fat composition exhibiting a Solid Fat Content of about 26 at 92 degrees Fahrenheit and comprising(b) cooling and crystallizing the hydrated laminating fat composition by passing the hydrated fat composition through a scraped surface heat exchanger;(c) applying a layer of the hydrated laminating fat composition from a dispensing apparatus that is fed directly from the scraped surface heat exchanger, without a tempering step, to a layer of a dough composition that comprises flour and ...

PROCESS FOR PREPARING AN INFANT FORMULA USING FREEZE-DRYING

The present invention relates to a process for preparing a freeze-dried composition selected from infant formula, follow-on formula or growing up milk, said composition comprises large lipid globules, preferably coated with polar lipids. 1. A process for preparing a freeze-dried composition selected from infant formula , follow-on formula or growing up milk , wherein the freeze-dried composition comprises a protein component , a digestible carbohydrate component , and a lipid , wherein the lipid is present in the form of lipid globules , and wherein the process comprises the steps of: i. an aqueous phase comprising at least one digestible carbohydrate component and at least one protein component; and', 'ii. a lipid phase comprising a lipid;, 'a) providing a. lipid globules having a volume-weighted mode diameter of at least 1.0 μm, and/or', 'b. lipid globules, wherein at least 40 vol. % of said lipid globules have a diameter from 2 to 12 μm.; and, 'b) homogenizing the aqueous phase and lipid phase to obtain an oil-in-water emulsion, wherein the oil-in-water emulsion obtained in step b) comprises a. lipid globules having a volume-weighted mode diameter of at least 1.0 μm, and/or', 'b. lipid globules, wherein at least 40 vol. % of said lipid globules have a diameter from 2 to 12 μm., 'c) freeze-drying said emulsion to obtain the freeze-dried composition comprising2. The process according to claim 1 , wherein the oil-in-water emulsion obtained in step b) comprises:a. lipid globules having a volume-weighted mode diameter of at least 2.0 μm, and/orb. lipid globules, wherein at least 55 vol. % of said lipid globules have a diameter from 2 to 12 μm.3. The process according to claim 1 , wherein the aqueous phase is provided with a dry matter content of 5-75 wt. % by weight of the aqueous phase.4. The process according to claim 1 , wherein the lipid phase and aqueous phase are homogenized in a ratio of 5 to 50% (w/w) of the lipid phase to 95 to 50% (w/w) of the aqueous phase. ...

FROZEN CONFECTION

The invention provides a water-in-oil emulsion for the preparation of a frozen confection, the emulsion comprising a weight ratio of water phase to oil phase of from 94:6 to 70:30 wherein: the oil phase comprises at least an edible oil and an emulsifier, the emulsifier having an average HLB of from 0.1 to 5; the water phase comprises at least water and one or more freezing point depressors; the emulsion comprises at least (W×A) wt % emulsifier by weight of the emulsion where: W is the proportion of the water phase in the emulsion expressed as the weight percentage of the total emulsion; and A is 0.0001; the emulsion comprises at most (O×0.2) wt % emulsifier by weight of the emulsion where: O is the proportion of the oil phase in the emulsion expressed as the weight percentage of the total emulsion; the emulsion comprises from 4 to 40 wt % of one or more freezing point depressors by weight of the emulsion; and the temperature at which the edible oil contains 25 wt % solid fat by weight of the edible oil is less than temperature at which the water phase contains 25 wt % ice by weight of the water phase.

METHODS AND COMPOSITIONS FOR CONSUMABLES

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog. 1an isolated and purified plant protein in a solution,wherein the isolated plant protein has a solubility in the solution of at least 25 g/L.. A consumable product comprising: This application is a continuation of U.S. application Ser. No. 17/081,938 filed on Oct. 27, 2020, which a continuation of U.S. application Ser. No. 16/238,769 filed on Jan. 3, 2019, which is a continuation of U.S. application Ser. No. 15/786,776 filed on Oct. 18, 2017, which is a continuation of U.S. application Ser. No. 14/796,970 filed Jul. 10, 2015, which is a continuation of, and claims the benefit of priority under 35 U.S.C. § 120 to, PCT/US2014/011361 filed Jan. 13, 2014, which is a continuation of, and claims the benefit of priority under 35 U.S.C. § 120 to, U.S. application Ser. No. 13/941,211, filed Jul. 12, 2013, which claims the benefit of priority under 35 U.S.C. § 119(e) to U.S. Application Ser. No. 61/908,634, filed Nov. 25, 2013, and to U.S. Application Ser. No. 61/751,816, filed Jan. 11, 2013; and this application is related to the following co-pending patent applications: Application Serial No. PCT/US2012/46560; Application Serial No PCT/US2012/46552; Application Ser. No. 61/876,676, filed Sep. 11, 2013; Application Ser. No. 61/751,818, filed Jan. 11, 2013, and Application Ser. No. 61/611,999, filed Mar. 16, 2012, all of which are incorporated herein by reference.This invention relates to consumable products and more particularly, to non-animal based replicas of animal-based food products, that can be produced, in some embodiments, by breaking down non-animal materials into their constituent parts and reassembling those parts into the consumables.Animal farming has a profound negative environmental impact. Currently it is estimated that 30% of Earth's land ...

FAT PARTICLE COMPOSITIONS CONTAINING SALT, DOUGH AND BAKED DOUGH ARTICLES MADE THEREFROM, AND RELATED METHODS

Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing. 1. A dough composition comprising flour , water , fat , and flavorant salt , the dough composition comprising fat particles comprising solid fat and flavorant salt , wherein the amount of flavorant salt in the fat particles is at least 20 percent of a total amount of flavorant salt in the dough composition.3S. herbaceaL. japonicaL. chinensis. A dough composition according to claim 1 , wherein the flavorant salt is selected from the group consisting of: sodium chloride claim 1 , potassium chloride claim 1 , monosodium glutamate claim 1 , (saltwort) claim 1 , (sea tangle) claim 1 , and (kukoshi) claim 1 , and combinations thereof.4. A dough composition according to wherein the fat particles comprise from about 1 to about 8 weight percent flavorant salt based on total weight fat particles.5. A dough composition according to wherein the fat particles comprise fat substitute.6. A dough composition according to wherein the solid fat comprises fat ingredient selected from the group consisting of: base oil claim 1 , interesterified base oil claim 1 , fractionated base oil claim 1 , fully hydrogenated base oil claim 1 , partially hydrogenated base oil claim 1 , and mixtures thereof.7. A dough composition according to wherein the solid fat comprises fat ingredient selected from the group consisting of:base oil ...

Shelf-stable acidified aerated food emulsion

Packaged aerated acidified food compositions (e.g., aerated dips, sauces, etc.) having a low density (e.g., 0.4 to 0.8 g/cm3) due to incorporation of gas bubbles (e.g., nitrogen or air) within an aerated matrix. In addition to the aerated matrix the composition further includes a relatively high fraction of oil (e.g., as an oil/water emulsion). The compositions are shelf-stable, so as to exhibit microbial stability and stability with respect to the aerated low density “whipped” texture, without requiring refrigeration. The composition includes the aerating gas (e.g., nitrogen or air), a protein (e.g., soy or dairy), a stabilizer (e.g., a hydrocolloid, a cyclodextrin, a monoglyceride, and/or a diglyceride), oil, water, an emulsifier, and a food grade acid. Flavors, spices, and other components may be included.

METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products. 1. (canceled)2. A method of imparting a color transition to a plant-based meat analog product , comprising: a) a heme-containing protein, wherein the heme-containing protein is a plant heme-containing protein, an algal heme-containing protein, a fungal heme-containing protein, a ciliate heme-containing protein, a bacterial heme-containing protein, or a combination thereof; and', 'b) a stabilizer,, 'including in a plant-based meat analog product a composition comprisingwherein the plant-based meat analog product transitions from a substantially pink or red color before cooking to a substantially brown color during cooking.3. The method of claim 2 , wherein the stabilizer comprises a lipoxygenase inhibitor claim 2 , an antioxidant claim 2 , a shelf life extender claim 2 , or mixtures thereof.4. The method of claim 2 , wherein the antioxidant comprises one or more of vitamin C claim 2 , beta-carotene claim 2 , alpha-tocopherol claim 2 , caffeic acid claim 2 , propyl gallate claim 2 , and epigallocatechin gallate.5. The method of claim 2 , wherein the shelf life extender comprises one or more of carbon monoxide claim 2 , a nitrite claim 2 , sodium metabisulfite claim 2 , BOMBAL® claim 2 , vitamin E claim 2 , rosemary extract claim 2 , green tea extract claim 2 , and a catechin.6. The method of claim 2 , wherein the composition is included in the plant-based meat analog product such that the heme-containing protein is present in an amount of about 0.01% to about 5% (by weight) in the plant-based meat analog product.7. The method of claim 2 , wherein the composition contains no animal products that contain heme.8. The ...

METHODS AND COMPOSITIONS FOR CONSUMABLES

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog. 1. (canceled)2. A method for imparting a color change to a consumable product , the method comprising:including about 0.01% to about 5% by weight of a plant heme-containing protein, an algal heme-containing protein, a fungal heme-containing protein, a protozoan heme-containing protein, or a bacterial heme-containing protein into the consumable product,wherein the consumable product transitions from a substantially pink or red color in an uncooked state to a substantially brown color during cooking.3. The method of claim 2 , wherein the consumable product comprises one or more of an emulsifier claim 2 , a gelling agent claim 2 , a fiber claim 2 , a shelf life extender claim 2 , an anti-oxidant claim 2 , a starch claim 2 , a gum claim 2 , and combinations thereof.4. The method of claim 3 , wherein the shelf life extender is selected from one or more of a nitrite claim 3 , sodium metabisulfite claim 3 , BOMBAL® claim 3 , vitamin E claim 3 , rosemary extract claim 3 , green tea extract claim 3 , and a catechin.5. The method of claim 3 , wherein the anti-oxidant is selected from one or more of glutathione claim 3 , vitamin C claim 3 , vitamin A claim 3 , vitamin E claim 3 , caffeic acid claim 3 , epigallocatechin gallate claim 3 , propyl gallate claim 3 , and beta-carotene.6. The method of claim 3 , wherein the gum is selected from one or more of xanthan gum and carrageenan.7. The method of claim 2 , wherein the consumable product comprises a sugar selected from the group consisting of glucose claim 2 , ribose claim 2 , sucrose claim 2 , fructose claim 2 , xylose claim 2 , maltodextrin claim 2 , and combinations thereof claim 2 , and a sulfur compound selected from methionine claim 2 , cysteine claim 2 , thiamine claim 2 , and combinations thereof.8. The ...

Stable Aqueous Dispersions of Poorly Soluble Crystalline Nutrients

A method of preparing a water nanodispersion of one or more nutritional compounds, comprising: (1) dissolving the one or more compounds in one or more lipophilic ingredients to form a dissolute; (2) combining the dissolute with a liquid and one or more nandispersion matrix ingredients to form a dispersion; and (3) reducing the size of particles in the dispersion to form the nanodispersion. Also, a water nanodispersion of one or more nutritional compound, comprising: (a) the one or more nutritional compounds; (b) one or more lipophilic ingredients in which the nutritional crystalline compound is dissolvable; and (c) one or more nanodispersion matrix ingredients.

VEGETABLE OIL COMPOSITION CONTAINING PALM MID-FRACTION FAT AND METHOD OF REDUCING PLASMA CHOLESTEROL

A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an unsaturated vegetable oil. The composition is solid or semi-solid at 20° C. and fluid at 35° C., and includes between 15% and 45% by weight linoleic acid. The weight ratio of disaturated triglyceride (DST) molecules to trisaturated triglyceride (TST) molecules is greater than 10:1, and the PMF hardstock fat contains approximately 50% to 95% by weight DST molecules, the majority of which contain either palmitic acid or a combination of palmitic and stearic acids at the sn-1 and sn-3 triglyceride positions and either oleic acid or linoleic acid at the sn-2 molecular position. 2. The composition of claim 1 , wherein the saturated fatty acid content of the composition is from 15% to 40% by weight based on the total weight of fatty acids in the composition.3. The composition of claim 1 , wherein the saturated fatty acid content of the composition is from 15% to 23% by weight based on the total weight of fatty acids in the composition.4. The composition of claim 1 , wherein the fat portion of the composition comprises from 75% to 90% by weight of said at least one unsaturated vegetable oil.5. The composition of claim 1 , wherein said at least one unsaturated vegetable oil is selected from the group consisting of monounsaturated vegetable oils claim 1 , polyunsaturated vegetable oils claim 1 , and combinations thereof.6. The composition of claim 5 , wherein the at least one unsaturated vegetable oil is selected from the group consisting of olive oil claim 5 , high oleic sunflower oil claim 5 , canola oil claim 5 , soybean oil claim 5 , corn oil claim 5 , peanut oil claim 5 , sunflower oil claim 5 , safflower oil claim 5 , cottonseed oil claim 5 , and combinations thereof.7. The composition of that is substantially free of chemically modified vegetable oils and/or fats.8. The ...

FOOD COMPOSITION COMPRISING GAS BUBBLES

The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition. 1. Food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam , and the foam comprises gas bubbles having triglyceride crystals at their gas-lipid interface.2. A food composition according to wherein the triglyceride crystals occupy at least 50% of the surface area of the gas bubbles.3. A food composition according to wherein claim 1 , at temperatures above 10° C. claim 1 , the bulk lipid does not contain a rigid network.4. A food composition according to wherein the lipid comprises one or more higher melting-point fats and one or more lower melting-point fats and wherein the melting-point of the lowest melting higher melting-point fat is at least 10° C. above that of the melting point of the highest melting lower melting-point fat and wherein the lower melting-point fats are present at a level of greater than 50 wt. % of the total lipid.5. A food composition according to wherein the one or more higher melting-point fats are selected from the group consisting of cocoa butter claim 4 , shea butter claim 4 , illipe butter claim 4 , sal fat claim 4 , kokum butter claim 4 , mango kernel fat claim 4 , palm kernel oil claim 4 , palm oil claim 4 , coconut oil claim 4 , milk fat claim 4 , high stearic sunflower oil and hydrogenation products claim 4 , inter-esterification products claim 4 , fractions and combinations of these; and the one or more lower melting-point fats are selected from the group comprising sunflower oil claim 4 , coconut oil claim 4 , safflower oil claim 4 , rapeseed oil claim 4 , olive oil and combinations and fractions of these.6. A food composition ...

METHODS AND COMPOSITIONS FOR CONSUMABLES

Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat. 1. (canceled)2. A composition for enhancing a meat substitute comprising:an isolated and purified heme-containing protein selected from leghemoglobin and myoglobin, wherein the isolated and purified heme-containing protein is isolated and purified from a genetically modified yeast organism.3. The composition of claim 2 , wherein the isolated and purified heme-containing proteins is leghemoglobin.4. The composition of claim 2 , wherein the isolated and purified heme-containing proteins is myoglobin.5. The composition of claim 2 , wherein the composition comprises an aqueous solution.6. A meat substitute comprising the composition of .7. The meat substitute of claim 6 , comprising 0.01% to 5% by weight of the isolated and purified heme-containing protein.8. A method of enhancing a meat substitute so that when the meat substitute is cooked claim 6 , the meat substitute releases an odorant associated with meat claim 6 , the method comprising:isolating and purifying a heme-containing protein selected from leghemoglobin and myoglobin; andcombining the heme-containing protein with the meat substitute to generate the odorant when the meat substitute is cooked.9. The method of claim 8 , wherein the isolated and purified heme-containing protein is isolated and purified from a genetically modified yeast organism.10. The method of claim 8 , wherein the isolated and purified heme-containing protein is isolated and purified from genetically modified bacteria.11. The method of claim 8 , wherein the odorant is 2-octanone.12. The method of claim 8 , wherein the odorant is 2-methylfuran.13. The method of claim 8 , wherein the isolated and purified heme-containing protein is leghemoglobin.14. The method of claim 8 , wherein the isolated and purified heme-containing protein is myoglobin.15. The method of claim 8 , wherein the meat substitute comprises 0.01% to 5% ...

FAT-BASED FOOD PRODUCTS

The invention is in particular concerned with a food product comprising one or more fats or oils and a carotenoid compound. The products of the invention may be used in reducing elevated total cholesterol, triglycerides and inflammatory damage, as well as improving tissue microcirculation and tissue oxygenation. 1. A food product comprising one or more fats or oils and a carotenoid compound.2. A food product according to claim 1 , which is an edible vegetable oil claim 1 , cooking oil claim 1 , edible fat claim 1 , cooking fat claim 1 , shortening claim 1 , hard or soft cheese claim 1 , a spreadable food claim 1 , margarine or butter.3. A food product according to or claim 1 , where:(a) the food product comprises 0.001 to 10 mg of carotenoid compound per gram of food product; and/or(b) the carotenoid compound is a lycopene compound, preferably lycopene.4. A food product according to where:(a) the carotenoid is an isolated carotenoid compound or a carotenoid rich product;(b) the food product comprises a homogenous matrix containing the fats or oils and the carotenoid compound;(c) the fats comprise one or more of animal or bird fats, or vegetable or other plant fats or oils, fungi, algae or bacteria fats, synthetic fats;(d) the one or more fats or oils are in the form of a food matrix, said matrix incorporating the carotenoid compound;(e) the carotenoid compound is comprised in a carotenoid-rich product, such as tomato or other fruit, vegetable or plant paste, sauce, concentrate, oleoresin, fraction or extract, synthetic or purified molecules;(f) the carotenoid compound is comprised in a carotenoid rich fruit, vegetable or other plant, or fungus, yeast, algae or bacterium, synthetic or purified molecules;(g) the food product is produced by admixing or blending together the fats, the carotenoid compound and optionally one or more additional ingredients, preferably where the fats or oils are admixed or blended, or sonicated, or sprayed-dried, or embedded by other means ...

COMPOSITION COMPRISING A STRUCTURED CONTINUOUS OIL PHASE

The invention relates to an oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water, said structured continuous oil phase comprising: 1. An oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water , said structured continuous oil phase comprising:{'sub': '20', '96-99.7 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 0-50% and a liquid oil content at 20° C. that equals 100%-N;'}particulate anhydrous non-defibrillated cell wall material from carrot parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 μm and 500 μm;wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous oil phase in a concentration of 0.3-8% by weight of the liquid oil.2. The composition according to claim 1 , wherein the composition is not a liquid at 20° C.3. The composition according to claim 1 , wherein the composition is not liquid at the melting temperature of the fat that is contained therein claim 1 , said melting temperature being defined as the lowest temperature T at which the solid fat content (N) of the fat equals 0.4. The composition according to claim 2 , wherein the fat-continuous composition is non-liquid at 20° C. claim 2 , and the fat contained herein has a solid fat content at 20° C. (N) of at least 5%.5. The composition according to claim 1 , wherein the composition has a shear storage modulus G′ at 20° C. of at least 5 claim 1 ,000 Pa.6. The composition according to claim 1 , wherein the structured continuous oil phase contains not more than 6 wt. % claim 1 , of the particulate anhydrous non-defibrillated cell wall material.7. The composition according to claim 1 , wherein the composition consists of the structured continuous oil phase.8. The composition according to claim 1 , wherein the composition contains:30- ...

EMULSION AND PROCESS FOR MAKING SAME

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products. 1. An emulsion of an aqueous phase in a lipid phase , wherein the lipid phase comprises lipids in crystalline form together with non-fatty cocoa and/or milk solids , and the aqueous phase comprises a sweetener composition and is dispersed throughout the lipid phase in the form of droplets , characterized in that , at −18° C. , the hardness of the emulsion , measured according to Method 1 , is at least 3000 g.2. The emulsion according to claim 1 , characterised in that the lipid phase comprises lipids that have been tempered claim 1 , fractionated claim 1 , and/or interesterified.3. The emulsion according to claim 1 , characterised in that the aqueous phase is substantially non-liquid at −18° C.4. The emulsion according to claim 3 , characterised in that the aqueous phase comprises a gelling agent or is substantially crystalline at −18° C.5. The emulsion according to claim 4 , characterised in that the aqueous phase comprises a gelling agent and the lipid phase comprises an ion.6. The emulsion according to claim 1 , characterised in that the emulsion comprises a higher melting point emulsifier.7. The emulsion according to characterized in that the emulsion comprises:From 10 to 70 wt % of aqueous phase, based on the total weight of the emulsion,From 30 to 90 wt % of lipid phase, based on the total weight of the emulsion.8. A food product comprising the emulsion of and further food ingredients.9. The food product according to claim 8 , characterized in that the emulsion is present as a coating of and/or as a filling in said food product.10. The food product according to claim 9 , characterized in that the food product is an ice cream product.11. A process to produce an ...

METHOD FOR PRODUCING FLAVOR OIL HAVING BURNT CHEESE FLAVOR

The present invention addresses the problem of providing a method for producing a flavor oil having a burnt cheese flavor, said flavor oil being capable of imparting a roasted cheese-like fragrant flavor or enhancing a cheese flavor when just used in cooking. The present inventor found that a flavor oil having a fragrant burnt cheese flavor can be obtained by a production method that comprises heating an oil in the presence of 3-20 mass %, relative to the oil, of a starting material derived from cheese. In particular, a stronger and better flavor could be obtained by using a cheese powder and conducting the heating in a reaction system purged with an inert gas. 1. A method for producing a flavored oil , comprising heating a fat to 70 to 130° C. in the presence of a raw material derived from cheese at a content of 3 to 20% by mass with respect to the fat , and removing a solid content after the reaction.2. The method according to claim 1 , wherein the raw material derived from cheese is a cheese powder having a water content of 8% by mass or less.3. The method according to claim 1 , wherein the reaction is carried out under reduced pressure.4. The method according to claim 1 , wherein the reaction is carried out with pressurized.5. The method according to claim 1 , wherein the reaction is carried out in an inert gas atmosphere.6. The method according to claim 5 , wherein the heating is carried out by raising temperature in an inert gas atmosphere.7. A food comprising the flavored oil produced by the method according to . The present invention relates to a method for producing a flavored oil having a savory burnt cheese flavor and a food containing the flavored oil.As a method of producing a flavored fat, Patent Document 1 discloses a method of adding rice bran to fat and heating the mixture. In addition, Patent Document 2 discloses a method of adding a lipid-protein complex, milk solid, and water to fat, and heating the mixture. Further, Patent Document 3 discloses a ...

Method of making cannabis oil hydrophilic using emulsifiers, related cannabinoid compositions, cannabinoid and caffeine emulsifications and cannabis infused sweeteners and elixirs

A method of making cannabis oil hydrophilic comprising the steps of heating a base oil in the range of about 120 to 220° F., adding cannabis oil to create a mixture, blending the mixture at a high speed and adding at least one emulsifying agent to the mixture while blending, and adding water to form the composition wherein the cannabis oil is hydrophilic and is soluble in water.

OIL-IN-WATER EMULSIONS COMPRISING A POLYUNSATURATED FATTY ACID AND METHODS OF MAKING THE SAME

The present invention relates to stable oil-in-water emulsions comprising a polyunsaturated fatty acid, an emulsifier, water, a metal chelating agent, and an antioxidant, and processes for preparing the stable oil-in-water emulsions. The stable oil-in-water emulsions are substantially free from coalescence, flocculation, Ostwald ripening, and creaming, for a period of at least five months at a temperature of about 4° C. 2. The emulsion of claim 1 , wherein the ratio of metal chelating agent to antioxidant is about 1:3 to about 3:1.3. The emulsion of claim 1 , wherein the metal chelating agent is selected from the group consisting of ethylenediaminetetraacetic acid (EDTA) claim 1 , citric acid claim 1 , citrate claim 1 , tartaric acid claim 1 , ascorbic acid claim 1 , phosphoric acid claim 1 , a polyphenol claim 1 , a pyrophosphate claim 1 , a hexmetaphosphate claim 1 , whey claim 1 , casein and combinations thereof.4. The emulsion of claim 1 , wherein the antioxidant is selected from the group consisting of vitamin C claim 1 , vitamin E (tocopherols) claim 1 , a polyphenol claim 1 , a phenol derivative claim 1 , carnosic acid claim 1 , lipoic acid claim 1 , taurine claim 1 , an aromatic carboxylic acid claim 1 , salts of an aromatic carboxylic acid claim 1 , and combinations thereof.5. The emulsion of claim 1 , wherein the emulsion comprises from about 2% to about 6% sodium ascorbate by weight of the emulsion and from about 0.05% to about 0.5% tocopherols by weight of the emulsion.6. The emulsion of claim 1 , wherein the polyunsaturated fatty acid is selected from the group consisting of α-linolenic acid claim 1 , ω-3 eicosapentaenoic acid claim 1 , ω-3 docosapentaenoic acid claim 1 , ω-3 docosahexaenoic acid claim 1 , γ-linolenic acid claim 1 , linoleic acid claim 1 , arachidonic acid claim 1 , ω-6 docosapentaenoic acid claim 1 , and combinations thereof.7. The emulsion of claim 1 , wherein the polyunsaturated fatty acid is present in a concentration of about 5% to ...

COMPOSITIONS CONTAINING AS THE ACTIVE INGREDIENT COMPONENTS FROM SALVIA SCLAREA SEED

The present invention concerns a food supplement comprising seeds, or flour, oil or pulp or extracts obtained from the seeds as well as finished food products comprising the food supplement. The present invention further concerns a nutraceutical or cosmetic preparation comprising as an active ingredient seeds, or flour, oil or pulp or extracts obtained from the seeds. 121-. (canceled)22. A method of preventing wrinkling of skin or ensuring skin health in a subject , comprising:{'i': 'Salvia sclarea', 'topically applying to the subject a therapeutically effective amount of a cosmetic composition comprising seed oil.'}23. A therapeutic method of increasing the level of omega-3 fatty acid in a subject , comprising:{'i': Salvia sclarea', 'Salvia sclarea', 'Salvia sclarea, 'administering to the subject a therapeutically effective amount of a product selected from the group consisting of seed, seed oil, and seed crushed or milled to form a flour or powder.'}24. A therapeutic method of treating a subject suffering from a disease or condition which is known scientifically , or is discovered empirically , to benefit from an increase in the level of omega-3 fatty acid , comprising:{'i': Salvia sclarea', 'Salvia sclarea', 'Salvia sclarea, 'orally administering to the subject an effective amount of a product selected from the group consisting of seed, seed oil, and seed crushed or milled to form a flour or powder.'}25Salvia sclarea. In a method for relieving the symptoms of psoriasis in a subject , comprising topically administering to the affected area of the subject an effective amount of a composition comprising omega-3 fatty acids , the improvement wherein said composition comprises seed oil.26. A method in accordance with claim 24 , wherein said disease or condition is coronary artery disease. The present invention relates to food supplements and nutraceutical compositions for raising omega-3 levels in a subject.Current research in nutritional medicine indicates that the ...

Nutraceutical composition and method of use thereof

A nutraceutical composition comprising water having an alkaline pH and a plurality of members of the group consisting of orange extract, vanilla extract, apple honey, agave syrup, apple cider vinegar, olive oil, coconut oil, liquid multivitamin, aloe vera juice, flax seed oil, hemp oil, and elephant garlic, wherein each of the plurality of members is present in an amount effective to ameliorate the effects of inflammation and raise energy levels when administered to a mammal.

EDIBLE OIL/FAT COMPOSITION AND METHOD FOR PRODUCING SAME

To provide a method for improving the body taste-imparting effect of a γ-glutamyl peptide. By using an edible oil/fat composition that is produced by dispersing an aqueous solution of a γ-glutamyl peptide in an oil/fat, the body taste-imparting effect of the γ-glutamyl peptide is improved. 1. An edible fat composition comprising γ-glutamyl peptide or salt thereof in a dispersed state.2. The edible fat composition according to claim 1 , wherein the γ-glutamyl peptide or salt thereof is one or two or more peptides having Z-(γ-Glu)-Y-(γ-Glu)-X—W claim 1 , or salt thereof (wherein X is any amino acid or amino acid derivative claim 1 , W claim 1 , Y claim 1 , and Z are each independently absent or any amino acid or amino acid derivative claim 1 , n and m are each independently 0 claim 1 , 1 claim 1 , 2 or 3 claim 1 , and wherein n+m is 1 or more claim 1 , the same shall apply hereinafter).3. The edible fat composition according to claim 1 , wherein the γ-glutamyl peptide or salt thereof is a peptide having a γ-glutamyl bond number of 1 to 4 and a peptide chain length of γ-glutamyl bond number +1 to +2 claim 1 , or salt thereof.4. The edible fat composition according to claim 2 , wherein the γ-glutamyl peptide or salt thereof is one or two or more peptides selected from the group consisting of a peptide consisting of γ-Glu-X claim 2 , a peptide consisting of γ-Glu-γ-Glu-X claim 2 , a peptide consisting of γ-Glu-γ-Glu-γ-Glu-X claim 2 , and a peptide consisting of γ-Glu-γ-Glu-γ-Glu-γ-Glu-X claim 2 , or salt thereof.5. The edible fat composition according to claim 4 , wherein X is selected from the group consisting of Tyr claim 4 , Ala claim 4 , Glu claim 4 , Gln claim 4 , Asp claim 4 , Asn claim 4 , Arg claim 4 , His claim 4 , Ile claim 4 , Leu claim 4 , Phe claim 4 , Ser claim 4 , and Val.6. A method for producing an edible fat composition claim 4 , comprising preparing an aqueous solution of γ-glutamyl peptide or salt thereof claim 4 , and dispersing the prepared aqueous ...

Snack Food Seasoning

A topical seasoning for snack foods, the seasoning comprising a plurality of seasoning particles, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one solid lipid and the core comprising sodium chloride. 1. A method of topically seasoning a snack food , the method comprising topically applying a topical seasoning to a snack food , the topical seasoning comprising a plurality of seasoning particles and a continuous oil phase , wherein the topical seasoning is in the form of an emulsion , the plurality of seasoning particles comprising a particulate phase within the continuous oil phase , the seasoning particles comprising a shell surrounding an encapsulated central core , wherein the shell comprises a matrix including at least one solid lipid and the core comprises an aqueous solution of sodium chloride which has a sodium chloride concentration of from 0.1M to a saturated aqueous solution of sodium chloride.2. The method according to wherein the aqueous solution of sodium chloride has a sodium chloride concentration of from 1 to 6M.3. The method according to wherein the aqueous solution of sodium chloride has a sodium chloride concentration of from 3 to 5.5M.4. The method according to wherein the seasoning particle comprises 3 to 30 wt % sodium chloride based on the weight of the seasoning particle.5. The method according to any foregoing wherein the core comprises at least one other flavouring component.6. The method according to wherein the at least one other flavouring component is in aqueous solution.7. The method according to any foregoing wherein the core is substantially spherical.8. The method according to wherein the core has a maximum width dimension of from 2 to 100 μm.9. The method according to wherein the core has diameter which is from 15 to 96% of a diameter of the particle.10. The method according to wherein the at least one solid lipid comprises at least one ...

FOODSTUFF COMPOSITION COMPRISING A DERIVATE OF OLIVE POMACE

The present disclosure relates to a foodstuff composition, in particular a spreadable food composition, more in particular an olive oil-based functional spread fat composed by olive oil fortified with a functional ingredient—the olive pomace active ingredient. This functional ingredient is a mixture of bioactive compounds, in particular hydroxytyrosol, tyrosol, sterols, tocopherols, triterpenes, coenzyme Q10, K, Mg and Ca, among others, obtained from olive pomace by mechanical pressing. 1. Foodstuff composition comprising:a comestible active ingredient derived from olive pomace,at least a compound selected from the list consisting of: hydroxytyrosol, tyrosol, comsegoloside, verbascoside, or combinations thereof;wherein the composition comprises at least 5 mg of the compound per portion or per unit of foodstuff composition.2. Foodstuff composition according to the previous claim , comprising an oil phase and an aqueous phase ,wherein the oil phase is olive oil and,the aqueous phase comprises a comestible active ingredient derived from olive pomace,compound selected from the list consisting of: hydroxytyrosol, tyrosol, comsegoloside, verbascoside, or combinations thereof,{'sub': compound', 'foodstuff composition, 'wherein the composition comprises at least 5 mg of the compound per portion or per unit of foodstuff composition, preferably 5 mg/10 g.'}3. Foodstuff composition according to any of the previous claims wherein the composition comprises hydroxytyrosol and a second compound selected from the list consisting of: tyrosol , comsegoloside , verbascoside , or combinations thereof.4. Foodstuff composition according to any of the previous claims , comprising at least 5 mg of hydroxytyrosol per portion or per unit of foodstuff composition.5. Foodstuff composition according to any of the previous claims , wherein the comestible active ingredient comprises a concentration of the compound varying between 2.26 g/L-0.01 g/L.6. Foodstuff composition according to any of the ...