ИНКАПСУЛИРОВАНИЕ ЛЕГКО ОКИСЛЯЕМЫХ КОМПОНЕНТОВ

Изобретение относится к пищевой промышленности. Компонент масляного инкапсулянта, содержащий активный, чувствительный к нагреванию инкапсулянт, растворенный и/или диспергированный в масле, смешивают с водным компонентом и пленкообразующим компонентом, таким как белок, с получением эмульсии. Эмульсию смешивают с материалом матрицы для получения формуемой смеси или теста. Кислотный антиоксидант для предотвращения окисления легко окисляемого, чувствительного инкапсулянта и пластификатор, растворяющий кислотный антиоксидант, включают в материал матрицы, который инкапсулирует покрытые пленкой капли масла, содержащие легко окисляемый компонент. Пластификатор, такой как глицерин, обеспечивает кислотному антиоксиданту материала матрицы гранул мобильность для реагирования с атмосферным кислородом и неприятно пахнущими аминами. Изобретение обеспечивает получение стабильных при длительном хранении дискретных твердых гранул, содержащих инкапсулированный, чувствительный к нагреванию или легко окисляемый ...

ЭМУЛЬСИЯ С ПОНИЖЕННЫМ СОДЕРЖАНИЕМ МАСЛА И ЭМУЛЬГАТОРОМ, ФОРМИРУЮЩИМ ВЯЗКОСТЬ

Пищевая эмульсия содержит приблизительно 7,5-60 мас.% масла; воду; приблизительно 0,5-12,0 мас.% смеси, состоящей из эмульгатора, имеющего HLB выше примерно 8,0 и создающего вязкость эмульгатора, выбранного из казеинов, солей казеина и их смесей; приблизительно 0,1-1,0 мас.% нерастворимых пищевых волокон и загуститель, выбранный из пищевых крахмалов, пектина, камедей и их смеси, в которой создающий вязкость эмульгатор присутствует в виде части молочной основы, причем, по меньшей мере, приблизительно 95% всех присутствующих капель масла являются меньшими, чем 5 мкм. Также представлен способ получения эмульсии. Пищевая эмульсия пригодна для использования в качестве основы при производстве пищевых продуктов с пониженным содержанием жира. Пищевые продукты с пониженным содержанием жира, приготовленные с пищевой эмульсией, обладают приемлемыми для потребителя внешним видом, вязкостью и текстурой, а также сенсорными свойствами, характерными для пищевых продуктов с традиционно высоким содержанием ...

СРЕДСТВО ДЛЯ КУЛИНАРНОЙ ОБРАБОТКИ ДЛЯ ПОКРЫТИЯ И ОБЖАРИВАНИЯ ПИЩЕВОГО ПРОДУКТА И СПОСОБ ПРИГОТОВЛЕНИЯ УКАЗАННОГО СРЕДСТВА ДЛЯ КУЛИНАРНОЙ ОБРАБОТКИ

Изобретение относится к пищевой промышленности, а именно к средству для кулинарной обработки длительного хранения для покрытия и обжаривания пищевого продукта в одну стадию. Средство для кулинарной обработки содержит 25–40 мас.% масла, 35–65 мас.% воды, 10–25 мас.% муки и/или крахмала и эмульгатор, при этом масло и вода находятся в форме эмульсии, масло находится в жидком состоянии при комнатной температуре при 25°С. Изобретение относится способу приготовления средства для кулинарной обработки длительного хранения, включающий стадии: a) растворение эмульгатора в масле и смешивание с водой для образования эмульсии; b) смешивание муки и/или крахмала с водой; c) примешивание масла и эмульгатора в смесь из стадии b) для образования смеси; d) пастеризация смеси из стадии c) при температуре по меньшей мере 65°C, предпочтительно по меньшей мере 75°C, более предпочтительно по меньшей мере 80°C; e) смешивание эмульсии из стадии a) с пастеризованной смесью из стадии d) и наполнение полученным средством ...

СПОСОБ ПОЛУЧЕНИЯ ОБОГАЩЕННОГО УБИХИНОНОМ ПИЩЕВОГОПРОДУКТА (ВАРИАНТЫ), ПИЩЕВОЙ ПРОДУКТ, СПОСОБ ПРЕДУПРЕЖДЕНИЯ ОСАЖДЕНИЯ И/ИЛИ ЛОКАЛИЗАЦИИ УБИХИНОНА ВПИЩЕВОМ ПРОДУКТЕ (ВАРИАНТЫ) И СПОСОБ ДОСТАВКИ УБИХИНОНА

FIELD: food processing industry. SUBSTANCE: method for production of ubiquinone-enriched foodstuff includes ubiquinone dissolving in oil/fat under heating, wherein said oil/fat has melt temperature of at least 20°C. Further obtained mixture is solidified or plasticized, or converted to oil-in-water emulsion. Obtained mixture (emulsion) is added to food material. Alternatively oil/fat with melt temperature lower than 20°C is used. Also disclosed are ubiquinone-enriched foodstuffs obtained by abovementioned method and method for prevention and/or localization of ubiquinone precipitation in foodstuff. EFFECT: foodstuff with uniform ubiquinone distribution; improved ubiquinone delivery. 6 cl, 35 ex 2311046 С2 ко РОССИЙСКАЯ ФЕДЕРАЦИЯ р # А“ (13) У С2 Опубликовано на СО-КОМ: МТМОЗА ЕВВ1 2007/3320 КВ12007335 я 7 _. 77 7 2 (19) РЦ (101 м ха < “м х < < & 1 „> ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ИЗВЕЩЕНИЯ К ПАТЕНТУ НА ИЗОБРЕТЕНИЕ ММАА - Досрочное прекращение действия патента СССР или патента Российской Федерации на изобретение из-за неуплаты в установленный срок пошлины за поддержание патента в силе (21) Регистрационный номер заявки: 2004125158 Дата прекращения действия патента: 21.01.2010 Извещение опубликовано: 27.11.2010 БИ: 33/2010 Стр.: 1 ЭОС ПЧ сэ

ЭМУЛЬСИОННЫЙ КОНЦЕНТРАТ

Использование: в сельском хозяйстве, в частности в кормопроизводстве. Сущность изобретения: раствор для получения стабильных эмульсий антиоксидантов содержит, мас. ч. антиоксидат [бутилокситолуол, бутилоксианизол, 2,2,4-триметил-6-этокси-1,2-дигидрохинолин, диметилбис (4-фениламинофенокси/силан) 22 81; неионогенное поверхностно-активное вещество [эфиры многоатомных спиртов и жирных кислот, оксиэтилированные эфиры многоатомных спиртов и жирных кислот, эфиров полиэтиленгликоля и жирных кислот и этаноламидов жирных кислот] 7 45; жир или масло 10 50. При этом эмульсионный концентрат может дополнительно содержать моноэтаноламин в количестве 12 28% от массы антиоксиданта. 1 з.п. ф-лы, 1 табл.

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 ...

ЖИДКИЕ ПИЩЕВЫЕ ПРОДУКТЫ И СПОСОБЫ СТАБИЛИЗАЦИИ ЖИДКИХ ПИЩЕВЫХ ПРОДУКТОВ

... 1. Распыляемый жидкий пищевой продукт, содержащий первый жидкий компонент в количестве 20-50 мас.%, второй жидкий компонент в количестве 40-75 мас.%, диспергированный в первом жидком компоненте с образованием эмульсии, эмульгатор, содержащий сложный эфир сахарозы или его функционально эквивалентное производное, в количестве вплоть до примерно 5 мас.% и антипригарный агент в количестве вплоть до примерно 6 мас.%.2. Жидкий пищевой продукт, содержащий первый жидкий компонент, второй жидкий компонент, диспергированный в первом жидком компоненте с образованием эмульсии, и эмульгатор, содержащий сложный эфир сахарозы или его функционально эквивалентное производное.3. Жидкий пищевой продукт, содержащий первый жидкий компонент, второй жидкий компонент, диспергированный в первом жидком компоненте с образованием эмульсии, и эмульгатор, который действует, снижая поверхностное натяжение между первым и вторым жидкими компонентами для стабилизации эмульсии, при сохранении допускающей распыление вязкости ...

СОДЕРЖАЩАЯ ПИЩЕВЫЕ ВОЛОКНА ЭМУЛЬСИЯ С НИЗКИМ СОДЕРЖАНИЕМ УГЛЕВОДОВ

... 1. Способ приготовления пищевой эмульсии, содержащей нерастворимые фруктовые волокна, включающий стадии: а) смешивания в произвольном порядке масла, воды, молочной основы, нерастворимого фруктового волокна и эмульгатора для получения грубой эмульсии и б) извлечения грубой эмульсии, отличающийся тем, что грубая эмульсия гомогенизируется в гомогенизаторе при давлении примерно от 35,0 до 650,0 бар и при температуре примерно от 15 до 70°С, при этом гомогенизация проводится в две или более отдельных стадий гомогенизации и в котором молочная основа выбирается из группы, состоящей из йогурта, свежих сливок, сквашенных сливок, питьевых сливок и их смесей. 2. Способ приготовления пищевой эмульсии по п.1, отличающийся тем, что нерастворимые фруктовые волокна получают из томатов, персиков, груш, яблок, слив, лимонов, лайма, апельсинов, грейпфрутов или их смесей. 3. Способ приготовления пищевой эмульсии по п.1 или 2, отличающийся тем, что нерастворимые фруктовые волокна содержат волокна плодов цитрусовых ...

ДЕТСКОЕ ПИТАНИЕ ДЛЯ УЛУЧШЕНИЯ СОСТАВА ЖИРНЫХ КИСЛОТ В МЕМБРАНАХ КЛЕТОК МОЗГА

ЗАМЕДЛЕНИЕ ОКИСЛЕНИЯ В ПИЩЕВЫХ СИСТЕМАХ С ИСПОЛЬЗОВАНИЕМ ЛИПИДОРАСТВОРИМЫХ КАТЕХИНОВ ЧАЯ

УЛУЧШАЮЩИЙ ВКУС АГЕНТ ДЛЯ ПИЩЕВЫХ ПРОДУКТОВ И НАПИТКОВ

... 1. Улучшающий вкус агент для пищевых продуктов и напитков, включающий длинноцепочечную полиненасыщенную жирную кислоту и/или ее эфир и стерол и/или его эфир. ! 2. Улучшающий вкус агент по п.1, в котором длинноцепочечная полиненасыщенная жирная кислота и/или ее эфир подвергнута окислительной обработке. ! 3. Улучшающий вкус агент по п.1 или 2, в котором длинноцепочечная полиненасыщенная жирная кислота представляет собой п-6 длинноцепочечную полиненасыщенную жирную кислоту. ! 4. Улучшающий вкус агент по п.1 или 2, в котором длинноцепочечная полиненасыщенная жирная кислота представляет собой арахидоновую кислоту. ! 5. Улучшающий вкус агент по п.1 или 2, в котором длинноцепочечная полиненасыщенная жирная кислота получена из микроорганизмов. ! 6. Способ улучшения вкуса пищевых продуктов и напитков, включающий добавление в них улучшающего вкус агента по любому из пп.1-5. ! 7. Пищевые продукты и напитки с улучшенным вкусом, полученные способом по п.6. ! 8. Применение комбинации длинноцепочечной ...

КОМПОЗИЦИЯ

... 1. Композиция для контроля кристаллизации триглицерида, содержащая моноглицериды и диглицериды, где моноглицериды и диглицериды имеют йодное число, по меньшей мере, 30, и где жирные кислоты моноглицеридов и диглицеридов содержат С22 жирные кислоты в количестве, по меньшей мере, 4,5% по весу от общего количества жирных кислот моноглицеридов и диглицеридов.2. Композиция по п. 1, где моноглицериды и диглицериды имеют йодное число, по меньшей мере, 40.3. Композиция по п. 1 или 2, где моноглицериды и диглицериды имеют йодное число, по меньшей мере, 50.4. Композиция по п. 1 или 2, где моноглицериды и диглицериды имеют йодное число, по меньшей мере, 60.5. Композиция по п. 1, где моноглицериды и диглицериды имеют йодное число не больше чем 90.6. Композиция по п. 1, где жирные кислоты моноглицеридов и диглицеридов содержат С22 жирные кислоты в количестве, по меньшей мере, 7% по весу от общего количества жирных кислот моноглицеридов и диглицеридов.7. Композиция по п. 1, где жирные кислоты моноглицеридов ...

СПОСОБ ПОЛУЧЕНИЯ ДЕТСКОГО ПИТАНИЯ

... 1. Способ получения композиции, содержащей липидный и белковый компоненты распылительной сушки, которая представляет собой высушенное распылением детское питание для младенцев и детей последующего возраста или молоко для детей ясельного возраста и содержит липидные глобулы, причем композицию, содержащую липидный и белковый компоненты, которая содержит липидные глобулы, сушат распылением с использованием системы тонкого распыления, использующей сопло для двух текучих сред для получения композиции, содержащей липидный и белковый компоненты распылительной сушки, которая содержит липидные глобулы, имеющие объемно-взвешенный диаметр по меньшей мере 1,0 мкм.2. Способ по п. 1, в котором давление, используемое для распылительной сушки, составляет не более 10 бар.3. Способ по п. 1 или 2, в котором впускная температура для сушильного газа, используемого для распылительной сушки, составляет по меньшей мере 180°С.4. Способ по п. 1, в котором композицию, содержащую липидный и белковый компоненты, которую ...

СПОСОБ ПРИГОТОВЛЕНИЯ ДЕТСКОЙ СМЕСИ

... 1. Способ приготовления композиции, содержащей липидный и белковый компонент, которая представляет собой детскую смесь или смесь для детей младшего возраста или молоко для подростков и включает липидные глобулы, причем способ включает стадии:a) предоставления водной фазы с содержанием сухого вещества 10-60 мас.% (на основе суммарной массы водной фазы), которая включает, по меньшей мере, один белковый компонент,b) предоставления жидкой липидной фазы, которая включает, по меньшей мере, один липид иc) смешивания липидной фазы с водной фазой в соотношении 5 к 50% (мас./мас.) с использованием встроенного смесителя, содержащего, по меньшей мере, одну смесительную головку, для получения композиции, содержащей липидный и белковый компонент, и включающей липидные глобулы.2. Способ по п. 1, где жидкую липидную фазу, предоставляемую на стадии b), подают в водную фазу, предоставляемую на стадии a), перед или во время стадии смешивания c).3. Способ по п. 2, где встроенный смеситель, содержащий, по меньшей ...

Diglyceride enthaltende Fettmischungen

Essbare Öl- bzw. Fettzubereitungen.

Snack food seasoning

Snack food seasoning

Palatable high fat composition

EDIBLE EMULSIONS

... 1444140 Edible emulsion UNILEVER Ltd 13 Sept 1973 [15 Sept 1972] 43072/73 Heading C5C An edible emulsion comprises a fatty phase, an aqueous phase and an emulsifier system, which system comprises a partial glyceride emulsifier system consisting of partial glycerides of saturated and unsaturated fatty acids and including at least one stearic acid partial glyceride, the amount by wt. of total unsaturated fatty acid partial glyceride(s) being greater than the amount of total saturated fatty acid glyceride(s) and the amount by wt. of the total stearic acid partial glyceride(s) being greater than the total amount of any remainder of the saturated fatty acid partial glyceride(s). The fatty phases exemplified are sunflower, coconut and palm oils and butter fat and the emulsifier systems exemplified contain mono glycerides derived from fully hydrogenated and unhydrogenated sunflower oil, saturated palm oil, cotton seed oil, synthetic stearic acid monoglyceride and synthetic linoleic acid monoglyceride ...

LOW CALORIE PRODUCT

Sprayable edible compositions

Compositions comprising polyunsaturated fatty acids

TWO PHASE FAT PRODUCT

Horse food supplement

An oil in water emulsion, used as a horse food supplement, comprises one or more dietary supplements, the dietary supplements are suitable for supplementing the diet of an animal from the genus Equus, such as horses and ponies. The emulsion may comprise oils with fatty acids beneficial to a horse, glucosamine, Echinacea, vitamins, anti-oxidants, emulsifiers such as lecithin, preservatives, acidulants, colourants and sweeteners. The emulsion may be mixed uniformly with the animals fodder or forage and reduces the labour involved in providing dietary supplements and ensures a uniform and consistent intake of dietary supplements. An embodiment is disclosed with an emulsion mixture having: water 10%-40%, oil 10% - 80%, acidulant 5-20%, sweetener 0%-15%, emulsifier 0.1% - 5%, gum 0%-1%, antioxidant 0%-1% and preservative 0%-1%. This is mixed with dietary supplements: QLC antioxidant mix, Echinacea, glucosamine, chrondroitin sulphate and methyl sulphonyl methane (MSM) as well as a multivitamin ...

Improvements in and relating to solutions of phosphatides in edible oils

... 1,030,790. Solutions of phosphatides in edible oils. R. LAPPE, W. LAPPE, R. GRIESHABERLAPPE and H. EIKERMAN [trading as A. NATTERMAN & CIE]. Dec. 20, 1963 [Dec. 29, 1962], No. 50551/63. Heading A2B. In making clear, stable solutions of phosphatides in edible oil, monoglycerides of which at least 50% of the fatty acid residues are unsaturated are used as dissolving agents. Commercial lecithins (in spite of their cephalin content), and low cephalincontent or cephalin-free natural cholinephosphoric acid diglyceride esters prepared as described in Specification 877,031 are suitable. The edible oils may be any refined or unrefined oils or fats, including germ oils, that are suitable for nutrition. Up to 2 to 3 parts of phosphatide may be dissolved in the oil per 1 part of monoglyceride used, depending on the cephalin content, if any, of the phosphatide used.

Edible emulsion

Heat stable oil-in-water emulsion and process for its preparation.

PFLANZENFETTHALTIGE SUDSYREN OIL IN WATER EMULSION

EDIBLE EMULSIONS

AVOIDANCE OF THE PRÄZIPITATION OF UBICHINON

PROCEDURE FOR THE PRODUCTION OF A UPPERWELL-BEHAVED CONCENTRATE

EMULSIONS WITH CONTINUOUS WATER PHASE ON BASIS OF POLYSACCHARIDEN

FAT-SOLUBLE POLYMERS AND YOUR USE IN FOOD.

HEAT-STERILIZE-CASH WATER AND OEL EMULSION.

CALORIE-POOR FAT SET.

TWO-PHASE MARGARINE.

Procedure for the production of a pourable margarine

POUR-CASH ROASTING COMPOSITION

BY HYDROLYSATES HEAT-STABLE OIL STABILIZED IN-WATER EMULSIONS

FOOD CONTAINING FAT AND SALT

CALORIE-REDUCED FAT SENTENCE MATERIAL WITH AVERAGE 2 OXYALKYLENGRUPPEN PRO MOLECULE

Procedure for the production of dispersions

Procedure for the Inlösungbringen of Phosphatiden in food oil

Creamers compositions

The present invention relates to a liquid and powder creamer composition comprising ultra-high oleic oils with an oleic acid content from 85 to 97% by weight of the total fatty acids in the creamer composition and oil soluble antioxidants.The invention also relates to a beverage composition comprising the liquid or powder creamer composition, and a method of making it.

Fat soluble polymers and their use in foods

Sterol esters having short-chained fatty acids

AQUEOUS DISPERSIBLE STERYL ESTER COMPOSITIONS

Food compositions comprising organogels

The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.

Comestible emulsions

Disclosed are comestible emulsions that comprise polyunsaturated fatty acids and methods of preparing them. The emulsions remain clear or semi-clear upon dilution. The emulsions comprise one or more polyunsaturated fatty acids or derivatives thereof, one or more emulsifiers, one or more organic solvents, and one or more polyols in a water solution. The emulsions are particularly suited for incorporation into beverages.

Fat-processed starch and process for producing same

The present invention addresses the problem of developing a fat-processed starch which is excellent in terms of all of three properties, i.e., "workability during the preparation of a coating material for fries", "function required of coating materials for fries (adhesion to ingredients)", and "moderate slurry viscosity". This fat-processed starch is produced by a process comprising: a step in which a fat with which an emulsifying agent has been mixed is added to and mixed with a starch having a water content regulated to 25-45 mass%, in an amount of 0.02-0.4 mass% in terms of the weight of the fat excluding the emulsifying agent relative to the weight of the dry starch; a step in which the mixture is controlled so that the water content is 0.2-0.5 times that of the starch to which the fat has not been added; and a step in which the starch having a regulated water content is aged.

Process for the manufacture of edible water-in-oil emulsions

The invention relates to a process to manufacture a water-in-oil emulsion, comprising 10 to 85 wt. % of liquid oil; 0.5 to 50 wt. % of fat powder comprising hardstock fat; 10 to 85 wt. % of a water-phase; 0.005 to 5 wt. % of lecithin; and 0.01 to 5 wt. % of monoglyceride; comprising the steps of: 1. providing a solution of at most 5 wt. % of the liquid oil, based on the total amount of liquid oil, comprising at least 50 wt. % of dissolved lecithin, based on total amount of lecithin; and at least 50 wt. % of dissolved monoglyceride, based on total amount of monoglyceride; wherein the temperature of the solution is at least 50 degrees Celsius; 2. providing an oil-continuous system comprising at least 75 wt. % of the liquid oil, based on the total amount of liquid oil, wherein the system has a temperature of from 0 to 20 degrees Celsius; 3. contacting the solution provided at step ' with the system provided at step '2'; 4. mixing the mixture provided at step '3' to provide a water-in-oil emulsion ...

Methods, Compositions, and Devices for Supplying Dietary Fatty Acid Needs

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monoglycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition.

Fortified egg yolk emulsion

An aerosol-dispensable foodstuffs parting composition

Coating of frozen confectionery

Micro-emulsion for microwave thawing of foodstuffs

A non-aerosol foodstuffs parting composition

ACIDIC OIL-IN-WATER TYPE EMULSION COMPOSITION

An acidic oil-in-water type emulsion composition having a high diglyceride content. It is an acidic oil-in-water type emulsion composition which contains fats comprising at least 30 wt.% diglycerides and a yolk treated with an enzyme selected among esterases, lipases, and phospholipases, characterized by containing an antioxidant in an amount which is 1,000 to 10,000 ppm of the oil phase comprising the fats and is 0.4 to 4.5 in terms of weight ratio to the net amount of the yolk in the enzyme-treated yolk.

ACIDIC OIL-IN-WATER TYPE EMULSIFIED COMPOSITIONS

Provided is an acidic oil-in-water type emulsified composition, containing an oil or fat having a diglyceride content of 30 wt.% or greateran egg yolk, and a water soluble soybean polysaccharide. The acidic oil-in-water type emulsified composition of the present invention is excellent in taste and appearance stability, has resistance against pressure- induced shear stress which occurs upon preparation or use, shows less changes in physical properties, for example, viscosity reduction can be suppressed, and is free from appearance change such as oil/water separation. Thus, it has a stable quality.

STEROL ESTER COMPOSITIONS

Sterol ester compositions having fatty acid moieties comprising greater than 50 % monounsaturated fatty acids (MUFAs), preferably from about 55 % to about 80 % MUFAs, and more preferably from about 60% to about 75 % MUFAs. Preferably, the fatty acid moieties comprise less than about 6 % saturated fatty acids (SFAs), more preferably from about 0.1 % to about 4 % SFAs, and most preferably from about 0.5 % to about 2 % SFAs. The fatty acid moieties of the sterol ester compositions comprise 50 % or less polyunsaturated fatty acids (PUFAs). Also disclosed are methods for preparing the sterol ester compositions and the products comprising them.

WATER-IN-OIL TYPE EMULSIFIED FAT AND/OR OIL COMPOSITION

The present invention provides a water-in-oil type emulsified fat and/or oil composition which comprises a diglyceride and which is excellent in a flavor release during the time for ingestion thereof. That is, the present invention provides a water-in-oil type emulsified fat and/or composition which is composed of (1) the aqueous phase based on water and (2) the oil phase comprising 15 % by weight or more, based on the total oils and fats, of diglycerides, the composition including a flavor component(s), 30 % by weight or more of the said emulsified composition being able to be reversed in phase within one minute after it has been introduced into water at 36 ~C.

READY-TO-USE, STABLE EMULSION

The present invention related to a ready-to-use, stable emulsion of fat-soluble vitamins or carotenoids, to a method for the manufacture thereof and to the use thereof as an additive to animal feeds, foods and nutritional supplements, and to cosmetic and pharmaceutical agents.

A FATTY PREPARATION, A PROCESS FOR MAKING SAID FATTY PREPARATION, AND A PRODUCT CONTAINING THE SAME

The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, preferably a bakery product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 35% by weight, nor trans fats, nor animal-derived products, nor totally or partially hydrogenated oils or fats, nor interesterified or transesterified fats, nor palm or coconut-derived oils or fats. The present invention further relates to a anhydrous fatty preparation and to a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, preferably a bakery product comprising the same.

DOUBLE EMULSIONS COMPRISING EGG AND PROCESS FOR PREPARING THE SAME

A food composition in the form of a water-in-oil-in water emulsion comprising water; an oil phase comprising vegetable oil which is liquid at 20°C and a water-in-oil emulsifier comprising fat crystals, wherein the fat crystals are triglycerides or mixtures of triglycerides that crystallize at a temperature of between 58 and 72°C and wherein the fat crystals are present in an amount of from 0,5 to 15 wt%, based on the weight of the oil phase, wherein the oil phase is present in an amount of from 5 to 76 wt%, based on the weight of the composition; oil-in-water emulsifier, not being egg yolk and comprising less than 5 wt% phospholipids, present in an amount of from 0,2 to 6 wt%, based on the weight of the composition; egg yolk. Process to prepare this food composition wherein the egg yolk is combined with the water-in- oil-in-water emulsion.

PHEROMONE COMPOSITION TO STIMULATE REPRODUCTION IN FEMALE SUIDS AND METHODS OF USE

The present disclosure provides for compositions and methods of stimulating reproductive behavior and reproductive success and productivity in a suid, such as pigs. The composition may comprise at least one steroid hormone and a heterocyclic aromatic compound. The method comprises administering the pheromone composition to the suid for a period of time.

EDIBLE AND THERMOREVERSIBLE OLEOGEL AND METHOD FOR PREPARATION THEREOF

The invention relates to a thermoreversible edible oleogel comprising an oil or mixture of oils, a fat or mixtures of fats, and a structuring agent or mixture of structuring agents based on a distilled monoglyceride of a saturated fatty acid having 12 to 24 carbon atoms which contains more than 90% by weight monoglycerides, the saturated fatty acid having 12 to 24 carbon atoms comprising at least 40% by weight stearic acid and 30% by weight palmitic acid. The oleogel is prepared by combining the oil, fat and structuring agent, followed by heating the mixture, which is subsequently cooled to obtain the oleogel. The resulting oleogel can be used as a fat substitute in food products.

LOW CARBOHYDRATE FIBER CONTAINING EMULSION

An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber and diary ingredients have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.

LOW CARBOHYDRATE FIBER CONTAINING EMULSION

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.

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.

SNACK FOOD SEASONING

A topical seasoning for snack foods, the topical seasoning being in the form of an emulsion and comprising a plurality of seasoning particles as a particulate phase within a continuous oil phase, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one solid lipid and a shell stabilising emulsifier, and the core comprising an aqueous phase.

ENCAPSULATION METHOD

A method of preparing an encapsulated phospholipid oil-in-water emulsion comprising: preparing an oil-in-water pre-emulsion comprising a phospholipid-containing oil and mixing the oil-in-water pre-emulsion with an encapsulant material.

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, said process comprising adding the lipid phase in two steps.

EDTA-FREE MAYONNAISE AND METHOD FOR THE PRODUCTION THEREOF

An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice (such as Balsamic vinegar of Modena) in an amount providing 5-2,000 pg gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.

FOOD RELEASE COMPOSITIONS WITH ORGANIC FLUIDIZING AGENTS

A method is disclosed for preparing a parting composition for facilitating the release of foodstuffs from cooking utensils, the composition containing an edible oil, lecithin, water, an organic, non-soap fluidizing agent. The water is present in an amount sufficient to partially, but not fully, hydrate the lecithin so as to render the partially hydrated lecithin insoluble in the edible oil. The method includes combining at least the lecithin and fluidizing agent and homogenizing the ingredients to reduce the size of the lecithin platelets. The composition, which may further include a suitable normally gaseous propellant to discharge the composition from a conventional aerosol spray can, provides a substantially clear and smooth spray coating on cooking utensils at ambient temperatures, without the need for ethyl alcohol in the composition. The composition may optionally include conventional modifying agents such as suspending agents, anti-oxidants, preservatives, flavorants, etc. The fluidizing ...

LOW CALORIE FAT SUBSTITUTE

There is disclosed a low calorie fat substitute comprising an emulsion with a gelled aqueous phase and an oil phase. Also disclosed are emulsions with fat extenders and fat mimetics.

EMULSIFIED OIL DRESSING PRODUCT CONTAINING MIXTURE OF LOW CALORIE FAT MATERIAL AND TRIGLYCERIDE OIL

EMULSIFIED OIL DRESSING PRODUCT CONTAINING MIXTURE OF LOW CALORIE FAT MATERIAL AND TRIGLYCERIDE OIL Emulsified oil dressing products, in particular salad dressing products, which are lower in calories, yet have the spreadability of mayonnaise products, are disclosed. These emulsified oil dressing products have a fat component which is a mixture of an edible, wholly or partially nondigestible low calorie fat material having particular rheological properties and a triglyceride oil. These products further include a salad dressing paste component which permits the inclusion of higher levels of low calorie fat material to achieve further lower calorie benefits.

FAT SOLUBLE POLYMERS AND THEIR USE IN FOODS

... 2091267 9203937 PCTABS00011 Texturized oils and oil-continuous emulsions are prepared by combining liquid oils with edible polyester polymers. The resulting texturized oils and emulsions are gelled substances having a fat-like consistency which approximates the viscoelastic properties of solid fats, such as butter, margarine or hydrogenated vegetable oils, but contain no saturated fats. These texturized oils and emulsions can be used as a substitute for solid fats in food products and to make high-quality spreads containing reduced amounts of saturated fat.

WATER-CONTINUOUS EMULSIONS BASED ON POLYSACCHARIDES

The invention concerns water-continuous emulsions having a fat content of 1-60 wt.%, and wherein the aqueous phase consists of a gelling polysaccharide capable of forming a gel while the shear modulus of the aqueous phase must fulfil specific requirements and while the gelling polysaccharides are present as microgels with a mean equivalent diameter of less than 100 .mu.m. The emulsion is spoonable, meaning that it fulfils specific requirements as to yield value, Bingham viscosity and failure to stress. The emulsions can be used in non-dairy creams, in dressings and mayonnaises.

HIGH INTERNAL PHASE WATER/OIL EMULSIONS AND WATER/OIL/WATER EMULSIONS

Stable, redispersible, high internal phase w/o emulsion concentrates having a weight ratio of water: oil from about 3.5:1 to about 19:1 are prepared under low shear using 0.5 to 3 wt.%, based on the weight of the oil phase, of an emulsifier that is a polyglycerol ester of polycondensed ricinoleic acid. These concentrates may be used, for example, as fat mimetics in the food industry, as clouding agents for beverages, and in cosmetic and pharmaceutical compositions. The concentrates may further be used in and includes w/o/w emulsion compositions.

REDUCED CALORIE FAT MIMETICS WITH AN AVERAGE NUMBER OF OXYALKYLENE GROU PS PER MOLECULE OF NO MORE THAN FIVE

Reduced calorie fat mimetics comprising fatty acid-esterified alkoxylated polyol compositions having an average number of oxyalkylene groups per molecule of no more than 5 and from 5 percent to 39 percent primary hydroxyl groups based on the total amount of hydroxyl groups on the molecule. These reduced calorie fat mimetics are prepared by alkoxylating a polyol such that the average number of oxyalkylene groups per molecule is no more than 5, and subsequently esterifying with fatty acids. The reduced calorie fat mimetics can be synthesized to mimic the properties of the natural fats which are replaced in numerous food products. The fat mimetics are partially digestible thus obviating undesirable gastrointestinal side effects.

Verfahren zur Herstellung von Dispersionen von Ölen oder Fetten in Wasser oder wässrigen Flüssigkeiten

Procédé pour la préparation d'émulsions

Verfahren zum Herstellen von Lösungen von Phosphatiden in Speiseölen

Verfahren zur Herstellung von als Emulgatoren verwendbaren Estern

Verfahren zur Herstellung einer Fettemulsion, Mittel zur Durchführung dieses Verfahrens und Verwendung der erhaltenen Emulsion

VERFAHREN ZUR HERSTELLUNG EINER STABILEN EMULSION.

VERFAHREN ZUR HERSTELLUNG EINER GIESSFAEHIGEN MARGARINE UND SO HERGESTELLTE MARGARINE.

VERFAHREN ZUR HERSTELLUNG EINER WAESSRIGEN PHASE, DIE ZUR HERSTELLUNG VON PHOSPHATIDHALTIGEN MARGARINEN GEEIGNET IST UND SO HERGESTELLTE WAESSRIGE PHASE.

VERFAHREN ZUR HERSTELLUNG EINER GIESSFAEHIGEN MARGARINE UND SO HERGESTELLTE MARGARINEN.

Verfahren zur Herstellung von Phosphatid-Emulgatoren aus Lecithin

EMULSIFYING CENTRAL MIXTURE AND PROCEDURE FOR THEIR PRODUCTION.

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

HEARTY PRODUCT

COMPOSITION, CONTAINING VEGETABLE OIL, CARAMEL AND PHENOL COMPOUNDS

METHODS, COMPOSITION AND DEVICE FOR SATISFYING FOOD NEEDS IN FATTY ACID

TYPE EMULSION "OIL - IN - WATER"

THERMALLY STABLE EMULSION OF OIL IN WATER

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.

High diglyceride structuring composition and products and methods using the same

Novel structuring compositions and food products including those compositions are provided. The compositions comprise a mono- and diglyceride mixture and have high levels of β′ crystals and small average crystallite sizes. They can be incorporated into intermediate food products such as shortenings and margarines, which can then be used to make a final food such as pastries (e.g., puff pastries, Danishes, donuts), doughs (e.g., for cookies, pie crusts), imitation cheese, icings, frozen potatoes (e.g., French Fries), and/or other foods requiring a fat to provide structure. Advantageously, the compositions provide structure to the final food by replacing unhealthy fats that would otherwise be used to provide structure in the same food item.

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.

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.

Shortening compositions

Disclosed herein are shortening compositions comprising from about 40% to about 90% sucrose polyester, by weight, wherein said shortening compositions may comprise, based on total weight of the shortening composition, a Solid Fat Index of from about 5% to about 10% solids at 40° C. and a Firmness of from about 90,000 Pa to about 1,500,000 Pa.

Infant nutrition for improving fatty acid composition of brain membranes

The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes.

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.

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 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 ...

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 , ...

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.

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 ...

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 ...

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 ...

Methods, compositions, and devices for supplying dietary fatty acid needs

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monoglycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition.

REDUCED FAT CONDIMENTS, PROCESSES AND PRODUCTS

Reduced fat, shelf stable double emulsion condiments. The condiments produced have a reduced fat content, shelf stability, and an enhanced taste profile. The process of making the products is also described. 1. A method of making reduced fat condiments comprising , adding an emulsifier to an edible oil,', 'adding salt and optionally thickeners and/or optionally egg yolk to water,', 'adding the water mixture to the oil mixture,', 'adding vinegar to the water mixture either before combining with the oil mixture, and/or to the combined water-oil mixture and', 'processing the water-oil mixture in at least one rotor stator mixer to produce a stable water in oil emulsion,, 'preparing a stable water in oil emulsion comprising'} mixing a composition comprising egg yolk and vinegar with the stable water in oil emulsion, and', 'processing the mixture through at least one rotor stator mixer to produce a stable water in oil in water emulsion containing the stable water in oil emulsion,, 'preparing a stable water in oil in water emulsion, comprising'} 'mixing the hydrocolloid composition with water to produce a hydrated hydrocolloid paste composition,', 'preparing a hydrated hydrocolloid paste composition, comprising'}mixing the hydrated hydrocolloid paste composition with the stable water in oil in water emulsion,resulting in a reduced fat, shelf stable condiment with enhanced organoleptic properties.2. The method of claim 1 , wherein the thickeners comprise edible fibers and/or xanthan gum.3. The method of claim 1 , wherein the rotor stator mixer is a colloid mill.4. The method of claim 1 , wherein the emulsifier is polyglycerol polyricinoleate claim 1 , sorbitan monooleate claim 1 , sorbitan sesquioleate claim 1 , sorbitan esters with HLB from about 2 to about 6 claim 1 , glycerol monostearate claim 1 , sorbitan tristerate claim 1 , propylene glycol monostearate claim 1 , lecithin claim 1 , ammonium phosphatide claim 1 , and/or sucrose ester.5. The method of wherein the ...

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.

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.

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.

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.

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 R being defined as (1) wherein PC+PI+PE+PA is the sum of the individual weights of the respective constituents of the AI component and AI is the total weight of the AI component. 2. The emulsion according to wherein the AI component is in a weight ratio of at least 40% relative to the total weight of the emulsifier composition claim 1 , more preferably at least 50% claim 1 , most preferably at least 60%.3. The emulsion according to wherein R is at most 63%.4. The emulsion according to wherein the amount of PC is at most 15.0.5. The emulsion according to wherein the PA is in an amount of at most 10%.6. The emulsion according to wherein the PE is in an amount of at most 30.7. The emulsion according to wherein the PI is in an amount between 10% and 30%.10. The emulsion according to wherein the amount of the fat phase in the inventive emulsion is at most 50 wt %.11. Food products containing the emulsion of claim 1 , said products being chosen from the group of products consisting of spreadable food products claim 1 , coatings claim 1 , light and low-fat mayonnaise type products claim 1 , fillings claim 1 , dips claim 1 , sauces claim 1 , toppings claim 1 , meat-based products claim 1 , batters and dairy-based products.13. The composition of wherein the amount of PC is at most 13.0.15. The composition of claim 12 , ...

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 ...

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 ...

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 R being defined as () wherein PC+PI+PE+PA is the sum of the individual weights of the respective constituents of the AI component and AI is the total weight of the AI component. 111-.13. The composition of wherein the amount of PC is at most 13.0%.14. (canceled)15. The composition of any claim 12 , which is free of hydrolyzed phospholipids.16. The composition of wherein the amount of PC is at most 12.0%.17. The composition of wherein the amount of PC is at most 10.5%.18. The composition of wherein the amount of PC is at most 8.5%.19. The composition of wherein the amount of PC is at most 7.5%.20. The composition of wherein the PA is in an amount of at most 10%.21. The composition of wherein the PE is in an amount of at most 30%.22. The composition of wherein the PI is in an amount between 10% and 30%. The invention relates to a low-fat water-in-oil (W/O) emulsion and its use in making food products. The invention further relates to food products comprising thereof.An emulsion is a composition containing a stable mixture of two immiscible phases, in which droplets of one phase are dispersed throughout the other phase. A typical example of an emulsion is a water-in-oil (W/O) emulsion wherein a certain content of water in a form of water droplets is uniformly dispersed throughout a lipid content that forms a ...

EMULSIONS

A topical flavor composition comprising at least one hydrophilic flavor compound and at least one lipophilic flavor compound, the flavor composition being a water-in-oil emulsion having a continuous non-aqueous phase and a disperse aqueous phase, the at least one lipophilic flavor compound being dissolved or dispersed in the continuous phase and the at least one hydrophilic flavor compound dissolved or dispersed in the disperse phase. The composition is useful for topical application to a wide variety of comestible products and allows highly versatile flavoring possibilities. 1. A topical flavor composition comprising at least one hydrophilic flavor compound and at least one lipophilic flavor compound , the flavor composition being a water-in-oil emulsion having a continuous non-aqueous phase and a disperse aqueous phase , the at least one lipophilic flavor compound being dissolved or dispersed in the continuous phase and the at least one hydrophilic flavor compound dissolved or dispersed in the disperse phase.2. The composition according to claim 1 , in which the continuous phase of the emulsion is an edible oil or fat that is solid or semi-solid at room temperature claim 1 , which is heated until it is sufficiently fluid.3. The composition according to claim 1 , in which the continuous phase comprises at least one flavor oil claim 1 , selected from fatty acids claim 1 , lactones claim 1 , aldehydes claim 1 , essential oils and terpenes.4. The composition according to claim 3 , in which the flavor oil is selected from butryric acid claim 3 , gamma-decalactone claim 3 , decanal claim 3 , orange oil claim 3 , and limonene.5. The composition according to claim 1 , in which the disperse phase additionally comprises co-solvent.6. The composition according to claim 1 , in which the water-soluble flavor components dissolved in the disperse phase are selected from sugars claim 1 , sweeteners claim 1 , salt claim 1 , organic flavor acids claim 1 , MSG and yeast extracts.7. ...

CREAMER

A creamer composition wherein 0.1 to 15 wt % of the lipids in said composition are polar lipids, wherein the polar lipids comprise a glycolipid. 1. A creamer composition wherein 0.1 to 15 wt % of the lipids in the composition are polar lipids , wherein the polar lipids comprise a glycolipid.2. A creamer composition according to wherein 0.4 to 14 wt % of the lipids in the composition are polar lipids.3. A creamer composition according to wherein at least 20 wt % of the polar lipids are galactolipids.4. A creamer composition according to wherein the polar lipids also comprise phospholipids.5. A creamer composition according to wherein the polar lipids are derived from oat claim 1 , spinach or sweet potatoes.6. A creamer composition according to wherein 0.5 to 35 wt % of the lipids in the composition are derived from oat claim 1 , and wherein at least 4% claim 1 , at least 15% claim 1 , at least 35% or at least 40% by weight of the lipid derived from oat are polar lipids.7. A creamer composition according to wherein 0.5 to 35 wt % of the lipids in the composition are derived from oat and 65 to 99.5 wt % of the lipids in the composition are selected from the group consisting of palm oil claim 6 , palm kernel oil or olein claim 6 , hydrogenated palm kernel oil or olein claim 6 , coconut oil claim 6 , algal oil claim 6 , canola oil claim 6 , soy bean oil claim 6 , sunflower oil claim 6 , safflower oil claim 6 , cotton seed oil claim 6 , milk fat claim 6 , and corn oil.8. A creamer composition according to wherein the oils derived from oat are prepared by low temperature high vacuum distillation.9. A creamer composition according to wherein the creamer composition comprises no additional emulsifiers and/or is substantially devoid of added phosphates.10. A creamer composition according to claim 1 , wherein the composition is a beverage creamer.11. A creamer composition according to comprising 10-60 wt % oil and 5-80 wt % carbohydrate on a dry weight basis.12. A creamer ...

TWO-STEP EMULSIFICATION PROCESS FOR PREPARING INFANT FORMULA

The present invention relates to a two-step emulsification 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. Optionally, the lipid and protein component-containing composition is spray-dried. The obtained compositions are for feeding infants and young children. 128.-. (canceled)29. A process for preparing a lipid and protein component-containing composition , which is an infant or follow-on formula or a growing up milk and which comprises lipid globules , comprising the steps of:a) providing an aqueous phase with a dry matter content of 5 to 75 wt. % (based on total weight of the aqueous phase), which comprises at least one protein component,b) providing a liquid lipid phase, which comprises at least one lipid,c) carrying out a first homogenization step by homogenizing the lipid phase with the aqueous phase in a ratio of 3 to 50% (w/w) lipid to aqueous phase so as to obtain a first lipid and protein component-containing composition comprising lipid globules, wherein at least 10 vol.-% of the lipid globules have a diameter of >12 μm and/or wherein the lipid globules have a volume-weighted mode diameter from 5 to 25 μm, andd) carrying out a second homogenization step by homogenizing the first lipid and protein component-containing composition obtained in step c) with an atomizer, wherein the particle size of the lipid globules obtained in step c) is reduced so as to obtain a second lipid and protein component-containing composition comprising lipid globules, wherein less than 10 vol.-% of the lipid globules have a diameter of >12 μm and/or wherein the lipid globules have a volume-weighted mode diameter from 2.5 to 7 μm.30. The process according to claim 29 , wherein the volume-weighted mode diameter of the lipid globules obtained in step c) is from 5 to 25 μm and wherein at least 10 vol.-% of the lipid globules have a diameter of >12 ...

EMULSION OF TRIGLYCERIDE OIL IN GLYCERIN WITH LECITHIN

A triglyceride oil-in-glycerin emulsion with triglyceride oil in an amount equal to between forty and seventy percent of the emulsion on a weight basis, glycerin in an amount equal to between twenty and sixty percent of the emulsion on a weight basis, and lecithin in an amount equal to between one and ten percent of the emulsion on a weight basis. The lecithin has a hydrophilic lipophilic balance value in the range of four to seven and contains at least ten percent phosphatidylcholine on a weight basis. The free fatty acids in the emulsion have an acid value of less than two. The emulsion does not contain any preservatives. 1. A triglyceride oil-in-glycerin emulsion comprising:(a) triglyceride oil in an amount equal to between forty and seventy percent of the emulsion on a weight basis;(b) glycerin in an amount equal to between twenty and sixty percent of the emulsion on a weight basis; and(c) lecithin in an amount equal to between one and ten percent of the emulsion on a weight basis;wherein the lecithin has a hydrophilic lipophilic balance value in the range of four to seven;wherein the lecithin contains at least ten percent phosphatidylcholine on a weight basis;wherein the free fatty acids in the emulsion have an acid value of less than two; andwherein the emulsion does not contain any preservatives.2. The emulsion of claim 1 , wherein the triglyceride oil is selected from the group consisting of almond oil claim 1 , borage oil claim 1 , coconut oil claim 1 , black currant seed oil claim 1 , chia seed oil claim 1 , camelina oil claim 1 , canola oil claim 1 , echium oil claim 1 , evening primrose oil claim 1 , flaxseed oil claim 1 , hemp seed oil claim 1 , sacha inchi oil claim 1 , high GLA safflower oil claim 1 , liquid coconut oil claim 1 , pumpkin seed oil claim 1 , palm oil claim 1 , palm kernel oil claim 1 , perilla oil claim 1 , peanut oil claim 1 , safflower oil claim 1 , soybean oil claim 1 , sunflower oil claim 1 , walnut oil and wheat germ oil and ...

PROTECTING A BIOACTIVE AND/OR PRECURSOR THEREOF

The invention relates to a method of producing an emulsion or suspension from a biomass. The invention also relates to producing a powder or products produced therefrom. The invention also relates to an emulsion or suspension produced by a method as described herein. The invention also relates to a powder produced by a method as described herein or products produced therefrom. 1. A method of producing a powder comprising an entrapped or encapsulated bioactive and/or bioactive precursor , the method comprising:i) obtaining an aqueous mixture comprising protein and carbohydrate from a biomass of a single species of organism;ii) adding oil to the aqueous mixture;iii) forming an emulsion or suspension comprising the bioactive and/or bioactive precursor; andiv) forming a powder comprising an entrapped or encapsulated bioactive and/or bioactive precursor from the emulsion or suspension.2. The method of claim 1 , wherein the powder has an induction period of about 10 to about 300 hours claim 1 , when measured at 80° C. and a 5 bar initial oxygen pressure.3. The method of or claim 1 , wherein the powder comprises about 5% to about 50% oil w/w oil.4. The method of any one of to claim 1 , wherein the powder comprises about 10% to about 40% oil w/w oil.5. The method of any one of to claim 1 , wherein the oil content of emulsion or suspension before forming the powder is from about 1% to about 10% w/w.6. The method of any one of to claim 1 , wherein the aqueous mixture further comprises protein and carbohydrate from at least one further biomass from a single species of organism.7. The method of any one of to claim 1 , wherein the biomass and/or further biomass comprises one or more of:i) a protein to carbohydrate ratio of between about 1:1 to 1:10.5;ii) a protein to carbohydrate ratio of between about 1:4.5 and about 4:1; andiii) a protein to carbohydrate ratio of between about 1:2.5 and about 2:1.8. The method of any one of to claim 1 , wherein the bioactive and/or bioactive ...

OIL/FAT COMPOSITION

The present invention addresses the problem of providing an edible oil or fat that is usable for any kinds of foods, has an improved oxidation stability and shows a good flavor. A tea extract and sorbitol are stably dispersed in an oil or fat. Thus, the oxidation stability can be improved without increasing the content of the tea extract. 1. A fat composition comprising 50 to 1000 ppm by mass tea extract , and sorbitol at 0.5 to 15 times as much as the tea extract.2. The fat composition according to claim 1 , comprising an oil-soluble emulsifier.3. The fat composition according to claim 1 , wherein an average particle size of an aqueous phase of the composition is 1000 nm or less.4. The fat composition according to claim 1 , comprising 80 to 800 ppm by mass tea extract.5. A food comprising the fat composition of .6. A method of producing the fat composition of claim 1 , comprising mixing an oil phase and an aqueous phase claim 1 , wherein the aqueous phase is an aqueous solution dissolving a tea extract and sorbitol.7. The method of producing the fat composition of claim 6 , wherein the aqueous phase comprises water at 1 to 5 times as much as the tea extract.8. A method of improving an oxidative stability of a fat composition claim 6 , comprising adding a tea extract and sorbitol into an aqueous phase which is dispersed into the fat composition in a production of the fat composition. The present invention relates to a fat composition with improved oxidative stability, a food containing the same, and a method for producing the same.Due to increasing social concern about health problems such as aging society, and increase in medical costs, there is needed to provide products for health, and there has been a similar demand for a fat which is indispensable to food cooking.In addition, reducing food waste is required due to recent increased environmental awareness, and there is a growing demand for long-term storable food due to frequent disasters. In other words, ...

Emulsifier Composition Obtainable from Free Fatty Acids

A method for preparing a non-hydrogenated, non-palm emulsifier composition, comprises the steps of:—providing a fatty acid composition comprising at least 80% by weight free fatty acids, and—reacting the fatty acid composition with glycerol, wherein the emulsifier composition comprises: at least 20% by weight monoglycerides; less than 60% by weight of diglycerides; and and from 0-80% by weight triglycerides, wherein the weight % is with respect to the total of monoglycerides, diglycerides and triglycerides, and wherein the fatty acid residues bound to the monoglycerides, diglycerides and triglycerides in the emulsifier composition comprise: from 5% to 80% by weight stearic acid (C18:0); from 10% to 80% by weight oleic acid (C18:1); and from 1% to 10% by weight palmitic acid (C16:0), based on the total weight of C8 to C24 fatty acids.

EMULSION FOR REDUCED FAT FOOD PRODUCTS

The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods. 1. An emulsion of an aqueous phase dispersed in a continuous fat phase , wherein the aqueous phase forms droplets in the continuous fat phase and one or more of the droplets is individually encased in a crystalline shell comprising crystalline monoacylglycerols and crystalline triacylglycerols , wherein the monoacylglycerols and the triacylglycerols each or together have a higher crystallization temperature than the continuous fat phase.2. The emulsion according to claim 1 , wherein the monoacylglycerols and the triacylglycerols comprise fatty acids with the same alkyl chain length or fatty acids with alkyl chains that differ in length by up to two carbons.3. The emulsion according to claim 1 , wherein the monoacylglycerols and triacylglycerols comprise fatty acids which are fully saturated.4. The emulsion according to claim 1 , wherein the monoacylglycerols and triacylglycerols comprise the same fatty acids.5. The emulsion according to claim 4 , wherein the monoacylglycerols comprise glycerol monostearate and glycerol monopalmitate and the triacylglycerols comprise glycerol tristearate and glycerol tripalmitate.6. The emulsion according to claim 1 , wherein the crystalline shell further comprises a non-crystallizing emulsifier claim 1 , preferably polyglycerol polyricinoleate.7. The emulsion according to claim 1 , wherein the crystalline shell consists of crystalline monoacylglycerols claim 1 , crystalline triacylglycerols claim 1 , and a non-crystallizing emulsifier claim 1 , wherein the monoacylglycerols and the triacylglycerols each or together have a higher crystallization temperature than the continuous fat phase.8. The emulsion according to claim 1 , wherein the difference between the crystallization temperature of the monoacylglycerols and the ...

Snack Food Seasoning

A topical seasoning for snack foods, the topical seasoning being in the form of an emulsion and comprising a plurality of seasoning particles as a particulate phase within a continuous oil phase, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one solid lipid and a shell stabilising emulsifier, and the core comprising an aqueous phase. 1. A method of topically seasoning a snack food , the method comprising topically applying a topical seasoning in the form of an emulsion and comprising a plurality of seasoning particles as a particulate phase within a continuous oil phase , the seasoning particles comprising a shell surrounding an encapsulated central core , the shell comprising a matrix including at least one solid lipid and a shell stabilising emulsifier , and the core comprising an aqueous phase.2. The method according to wherein the core comprises water.3. The method according to wherein the core comprises an aqueous gel comprised of water and a gelling agent.4. The method according to wherein the gelling agent is a polysaccharide.5. The method according to wherein the gelling agent has a concentration of from 0.5 to 5 wt % based on the weight of the aqueous gel.6. The method according to wherein the shell stabilising emulsifier comprises at least one polymeric emulsifier and at least one phospholipid.7. The method according to wherein the shell stabilising emulsifier has a concentration in the shell of from 0.2 to 2 wt % based on the weight of the shell.8. The method according to wherein the core is substantially spherical.9. The method according to wherein the core has a maximum width dimension of from 2 to 100 μm.10. The method according to wherein the core has diameter which is from 15 to 96% of a diameter of the particle.11. The method according to wherein the at least one solid lipid comprises at least one crystalline fat.12. The method according to wherein the at least ...

OIL/FAT COMPOSITION

Provided is a fat or oil composition, comprising 50 mass % or more of diacylglycerols satisfying the following (1) to (3): 19-. (canceled)10. A fat or oil composition , comprising 50 mass % or more of diacylglycerols satisfying at least (1) to (3):(1) 5 to 50 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols;(2) 35 mass % or less of a monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols; and(3) 1.5 or less as a ratio (mass ratio) (SS)/(UU) of a content of the disaturated diacylglycerol (SS) in the diacylglycerols relative to a content of a diunsaturated diacylglycerol (UU) in the diacylglycerols.11. The fat or oil composition according to claim 10 , wherein the diacylglycerols satisfy at least (1) to (3):(1) 5 mass % or more and 48 mass % or less of the disaturated diacylglycerol (SS) in the diacylglycerols;(2) 0 mass % or more and 30 mass % or less of the monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols; and(3) 0.01 or more and 1.2 or less as the ratio (mass ratio) (SS)/(UU) of the content of the disaturated diacylglycerol (SS) in the diacylglycerols relative to the content of the diunsaturated diacylglycerol (UU) in the diacylglycerols.12. The fat or oil composition according to claim 10 , wherein the diacylglycerols satisfy at least (1) to (3):(1) 5 mass % or more and 38 mass % or less of the disaturated diacylglycerol (SS) in the diacylglycerols;(2) 0 mass % or more and 20 mass % or less of the monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols; and(3) 0.03 or more and 0.9 or less as the ratio (mass ratio) (SS)/(UU) of the content of the disaturated diacylglycerol (SS) in the diacylglycerols relative to the content of the diunsaturated diacylglycerol (UU) in the diacylglycerols.13. The fat or oil composition according to claim 10 , wherein the diacylglycerols satisfy at least (1) to (3):(1) 5 mass % or more and 35 mass % or less of the disaturated diacylglycerol (SS) in the ...

COMPOSITION COMPRISING VEGETABLE OIL AND APPLE CIDER VINEGAR

An objective of the disclosure 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 and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%. 1. A method for reducing oxidation of mono-unsaturated and/or poly-unsaturated fatty acids comprising:providing a composition comprising water and vegetable oil, the vegetable oil being provided in a concentration of 5 to 85% by weight of the composition and comprising mono-unsaturated and/or poly-unsaturated fatty acids; andadding apple cider vinegar comprising citric acid and malic acid in a weight ratio of citric acid and malic acid to total organic acids in the vinegar of more than 2% to the composition in a concentration ranging from 0.5 to 20% by weight of the composition to reduce the oxidation of the mono-unsaturated and/or poly-unsaturated fatty acids,wherein the composition has a pH ranging from 2.5 to 5.2. The method according to claim 1 , wherein the composition is in the form of an oil-in-water emulsion.3. The method according to claim 1 , wherein droplets of the vegetable oil have a surface weight mean diameter D3 claim 1 ,2 of less than 10 μm.4. The method according to claim 1 , wherein the composition is a mayonnaise claim 1 , a salad dressing claim 1 , or a vinaigrette.5. The method according to claim 1 , wherein the composition comprises one or more organic acids other than acetic acid at a concentration ranging from ...

OIL/FAT COMPOSITION

Provided is a fat or oil composition, comprising 50 mass % or more of diacylglycerols satisfying the following (1) to (4): 17-. (canceled)8. A fat or oil composition , comprising 50 mass % or more of diacylglycerols satisfying at least (1) to (4):(1) 3 to 40 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols;(2) 21 to 48 mass % of a monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols;(3) 0.5 to 3.8 as a ratio (mass ratio) [(SU)/(SS)] of a content of the monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols relative to a content of the disaturated diacylglycerol (SS) in the diacylglycerols; and(4) 9.7 or less as a mass ratio [(P)/(S)] of a content of a saturated fatty acid having 16 carbon atoms (P) relative to a content of a saturated fatty acid having 18 carbon atoms (S), in constituent fatty acids of the diacylglycerols.9. The fat or oil composition according to claim 8 , wherein the diacylglycerols satisfy at least (1) to (4):(1) 4 mass % or more and 36 mass % or less of a disaturated diacylglycerol (SS) in the diacylglycerols;(2) 21 mass % or more and 48 mass % or less of a monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols;(3) 0.8 or more and 3.7 or less as a ratio (mass ratio) [(SU)/(SS)] of a content of the monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols relative to a content of the disaturated diacylglycerol (SS) in the diacylglycerols; and(4) 0.15 or more and 9.65 or less as a mass ratio [(P)/(S)] of a content of a saturated fatty acid having 16 carbon atoms (P) relative to a content of a saturated fatty acid having 18 carbon atoms (S), in constituent fatty acids of the diacylglycerols.10. The fat or oil composition according to claim 8 , wherein the diacylglycerols satisfy at least (1) to (4):(1) 5 mass % or more and 25 mass % or less of a disaturated diacylglycerol (SS) in the diacylglycerols;(2) 25 mass % or more and 45 mass % or less of a monosaturated ...

Ingredient-containing emulsified liquid seasoning

An ingredient-containing emulsified liquid seasoning may include: (A) an ingredient; (B) at least one fat and oil that is either a flavor oil or an edible fat and oil other than a flavor oil; (C) lactic acid; (D) a spice or a spice extract; and (E) a fermented product.

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. 1. A combination of edible oils , comprising:a. omega-6 fatty acids; and 'wherein (i) the ratio of omega-6 fatty acids to omega-3 fatty acids, by weight, is from 0.01:1 to 5:1; (ii) the ratio of short-chain omega-3 PUFA to long-chain omega-3 PUFA, by weight, is from 0.01:1 to 5:1.', 'b. omega-3 fatty acids that comprise a short-chain omega-3 polyunsaturated fatty acid (“PUFA”) and a long-chain omega-3 PUFA, where the short-chain omega-3 PUFA has fewer than 20 carbon atoms in an aliphatic tail and the long-chain omega-3 PUFA has at least 20 carbons in an aliphatic tail;'}2. The combination of claim 1 , further comprising an antioxidant.3. The combination of claim 2 , wherein (i) the ratio of omega-6 fatty acids to omega-3 fatty acids claim 2 , by weight claim 2 , is from 0.25:1 to 3:1; and (ii) the ratio of short-chain omega-3 PUFA to long-chain omega-3 PUFA claim 2 , by weight claim 2 , is from 0.01:1 to 3:1.5. The combination of claim 1 , further comprising omega-9 fatty acids claim 1 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 1 , by weight claim 1 , is from 0.01:1 to 5:1.6. The combination of claim 5 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 5 , by weight claim 5 , is from 0.05:1 to 5:1.7. The combination of claim 6 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 6 , by weight claim 6 , is: (a) about 0.1:1 to about 2:1; or (b) about 1:1 to about 4:1.8. The combination of claim 2 , wherein the combination is an oil product.9. The ...

METHOD OF MAKING MONOACYLGLYCERIDE OILS AND FOOD PRODUCTS CONTAINING MONOACYLGLYCERIDE OILS

Compositions and methods are provided for incorporating processed oils with high monoacylglyceride (MAG) content into products and food products. Methods are specifically provided for generating high MAG content processed oils. 1. A processed oil comprising monoacylglycerol (MAG) , diacylglycerol (DAG) , and free fatty acids (FFA) , wherein MAG constitutes from about 30% to about 90% by weight of the total weight of the processed oil , wherein DAG constitutes from about 10% to about 30% by weight of the total weight of the processed oil , wherein FFA constitutes from about 5% to about 60% by weight of the total weight of the processed oil , and further comprising non-oil ingredients that are naturally present in the processed oil.2. The processed oil of further comprising triacylglycerol (TAG) claim 1 , wherein the TAG constitutes 5% or less by weight of the total weight of the processed oil.3. The processed oil of claim 1 , wherein the non-oil ingredients comprise an antioxidant.4. The processed oil of claim 3 , wherein the antioxidant is tocopherol.5. The processed oil of claim 1 , wherein the non-oil ingredients comprise a vitamin.6. The processed oil of claim 1 , wherein the processed oil is substantially free of monochloropropandiol (MCPD).7Silybum marianum. The processed oil of claim 1 , wherein the processed oil is derived from an oil source selected from the group consisting of safflower oil claim 1 , grape oil claim 1 , oil claim 1 , hemp oil claim 1 , sunflower oil claim 1 , wheat germ oil claim 1 , pumpkin seed oil claim 1 , sesame oil claim 1 , rice bran oil claim 1 , almond oil claim 1 , rapeseed oil claim 1 , peanut oil claim 1 , olive oil claim 1 , and coconut oil.8Silybum marianum. The processed oil of claim 1 , wherein the processed oil is derived from a combination of two or more of the group consisting of safflower oil claim 1 , grape oil claim 1 , oil claim 1 , hemp oil claim 1 , sunflower oil claim 1 , wheat germ oil claim 1 , pumpkin seed oil ...

NON-HYDROGENATED MIXED BUTTERFAT AND NON-DAIRY CREAM, AND PREPARATION METHOD THEREFOR

A non-hydrogenated mixed dairy and non-dairy cream includes the following raw materials in weight percent: non-hydrogenated vegetable oil: 8%-18%; sorbitan monostearate: 0.05%-0.5%; stearyl monoglyceridyl citrate: 0.02%-0.5%; mono- and diglycerides of fatty acids: 0.05%-1%; lactate monoglyceride: 0.02%-1%; sodium stearoyl lactylate: 0.02%-0.5%; sucrose fatty acid ester: 0.05%-0.5%; polyglycerol ester: 0.02%-0.5%; carrageenan: 0.01%-0.1%; microcrystalline cellulose: 0.05%-0.8%; modified cellulose: 0.05%-1%; sodium caseinate: 0.1%-1.5%; potassium dihydrogen phosphate: 0.02%-0.2%; sugar: 2%-6%; glucose syrup: 2%-12%; fat-containing dairy product: 8%-18%; and water: 20%-60%. 1. A non-hydrogenated mixed dairy and non-dairy cream , comprising the following raw materials in weight percent:non-hydrogenated vegetable oil: 8%-18%;sorbitan monostearate: 0.05%-0.5%;stearyl monoglyceridyl citrate: 0.02%-0.5%;mono- and diglycerides of fatty acids: 0.05%-1%;lactate monoglyceride: 0.02%-1%;sodium stearoyl lactylate: 0.02%-0.5%;sucrose fatty acid ester: 0.05%-0.5%;polyglycerol ester: 0.02%-0.5%;carrageenan: 0.01%-0.1%;microcrystalline cellulose: 0.05%-0.8%;modified cellulose: 0.05%-1%;sodium caseinate: 0.1%-1.5%;potassium dihydrogen phosphate: 0.02%-0.2%;sugar: 2%-6%;glucose syrup: 2%-12%;fat-containing dairy product: 8%-18%; andwater: 20%-60%.2. The non-hydrogenated mixed dairy and non-dairy cream according to claim 1 , wherein the non-hydrogenated vegetable oil is prepared from refined palm oil and coconut oil.3. The non-hydrogenated mixed dairy and non-dairy cream according to claim 2 , wherein a ratio of the refined palm oil to the coconut oil is 9-10:2-3.4. A method for preparing the non-hydrogenated mixed dairy and non-dairy cream of claim 1 , comprising the following steps:melting and heating a non-hydrogenated vegetable oil to 60-65° C.;adding sorbitan monostearate, stearyl monoglyceridyl citrate, lactate monoglyceride, sodium stearoyl lactylate, mono- and diglycerides of ...

Emulsion for modulating sensory properties in foods and beverages

Described herein is a food grade emulsion capable of modulating sensory properties in foods and beverages. The emulsion is characterized by the presence in its dispersed phase of at least one enzymatically modified lipid component. The emulsion constitutes a stable and effective flavour delivery system and can thus be incorporated as such in a food composition or a beverage composition.

Surfactant-free, submicron hydrophobic dispersions and food enhancement therewith

Compositions for use in enhancing properties of food and methods of fabrication and use thereof are provided herein. For example, in one embodiment provided is an enhanced food comprising a food contacted with a substantially surfactant-free dispersion of particles of edible hydrophobic agent(s) in an aqueous fluid, wherein the average particle size of the dispersion is 100 to 999 nm, and wherein the edible hydrophobic agent(s) of the dispersion comprise about 0.01% wt to about 70% of the dispersion.

METHODS, COMPOSITIONS, AND DEVICES FOR SUPPLYING DIETARY FATTY ACID NEEDS

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monogiycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition. 125.-. (canceled)26. An enteral feeding device comprising:a container for receiving a nutritional composition within the enteral feeding device;at least one opening in fluid communication with the container for allowing the nutritional composition to exit the container; anda lipase immobilized to one or more structures within the container so that the nutritional composition is exposed to the lipase when the nutritional composition is received within the container.27. The device of claim 26 , further comprising a filter located at an egress end of the enteral feeding device.28. The device of claim 27 , wherein pores of the filter are smaller than the one or more structures.29. The device of claim 26 , further comprising a syringe.30. The device of claim 26 , wherein the lipase is immobilized such that when the nutritional composition exits the container claim 26 , the lipase remains in the container.31. The device of claim 26 , wherein immobilization of the lipase limits the amount of lipase that enters into the nutritional composition when the nutritional composition is exposed to the lipase.32. The device of claim 26 , wherein the lipase is immobilized by one or more of adsorption claim 26 , ionic binding claim 26 , covalent binding claim 26 , cross-linking claim 26 , encapsulation claim 26 , or ...

PARENTERAL NUTRITION FORMULATION

Parenteral nutrition formulations for pediatric patients are disclosed. The nutritional formulations include a lipid formulation that comprises an aqueous phase and an oil phase, wherein the lipid formulation is in the form of an oil-in-water emulsion. Multi-chamber containers for parenteral nutrition administration comprising a carbohydrate formulation present in a first chamber, an amino acid formulation present in a second chamber, and the lipid formulation present in a third chamber also are disclosed. 176-. (canceled)77. A multi-chamber container for parenteral administration comprising:(i) a carbohydrate formulation present in a first chamber;(ii) an amino acid formulation present in a second chamber; and(iii) a lipid formulation present in a third chamber; the lipid formulation comprises an aqueous phase and about 5% to about 35% by weight of an oil phase based on the total weight of the lipid formulation;', 'the lipid formulation is present in the form of an oil-in-water emulsion;', 'the oil phase comprises docosahexaenoic acid (DHA) obtained from a single cell source, wherein the single cell source is an extract of microalgae and wherein DHA is present in a concentration of from 0.1 g to 5.0 g per 100 g of oil phase;', 'the lipid formulation includes about 70 mg phytosterols or less per 100 g of oil phase; and', 'the lipid formulation is essentially free of water soluble forms of choline,, 'whereinwherein the carbohydrate formulation and/or the amino acid formulation comprises at least one water-soluble form of choline selected from the group consisting of choline chloride, choline bitartrate, choline citrate, choline gluconate, choline malate, choline cytidine diphosphate choline (CDP) salt and glycerophosphocholine, preferably glycerophosphocholine.78. The multi-chamber container of claim 77 , wherein DHA is present in a concentration of from 0.25 g to 3.0 g per 100 g of oil phase.79. The multi-chamber container of claim 77 , wherein DHA is present in a ...

COOKING-AID FOR COATING AND FRYING A FOOD PRODUCT AND METHOD FOR MAKING SAID COOKING-AID

The present invention relates to a shelf-stable cooking-aid for coating and frying a food product in one step for example in a heating pan, the cooking aid comprising 25-40 wt % oil, 35-65 wt % water, 10-25 wt % flour and/or starch, and emulsifier, and wherein the oil and water are in the form of an emulsion. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and flying a food product in a pan or heated surface. 1. A shelf-stable cooking aid for coating and frying a food product , the cooking aid comprising: 25-40 wt % oil 35-65 wt % water; 10-25 wt % flour and/or starch; an emulsifier; and the oil and water are in the form of an emulsion.2. The cooking aid according to claim 1 , wherein the cooking aid is in the form of a paste.3. The cooking aid according to claim 1 , wherein the flour and/or starch are in gelatinized form.4. The cooking aid according to claim 1 , wherein the oil is a vegetable oil.5. The cooking aid according to claim 1 , wherein the flour is selected from the group consisting of rice flour claim 1 , wheat flour claim 1 , corn flour claim 1 , and combinations thereof.6. The cooking aid according to claim 1 , wherein the starch is selected from the group consisting of tapioca starch claim 1 , potato starch claim 1 , corn starch claim 1 , waxy maize starch claim 1 , rice starch claim 1 , and combinations thereof.7. The cooking aid according to claim 1 , wherein the cooking aid has a pH of from 5.4 to 3.5.8. The cooking aid according to claim 1 , wherein the emulsifier is selected from the group consisting of lecithin claim 1 , polyglycerol-polyricinoleate (PGPR) claim 1 , monoglyceride and mono-diglyceride claim 1 , and combinations thereof.9. Method for making a shelf-stable cooking aid comprising the steps of:a) dissolving an emulsifier in oil and mixing with water to form an emulsion;b) mixing flour and/or starch with water;c) admixing oil and emulsifier to the mixture of step b) to form a ...

Composition containing vegetable oil, caramel and phenolic compounds

A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable oil.

MEAT TREATMENT

The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing (STEC), on or in meat products. The present inventors found that a combination of a nonionic surfactant and organic acid is particularly effective in the reduction of these and other pathogenic bacteria in meat products. The addition of a thickening agent was found to further enhance the effectiveness of the compositions in eliminating these pathogenic bacteria. The present invention provides these meat preservation compositions, the methods of treating meat with these compositions, the related uses of these compositions, as well as the meat products accordingly obtained. 1. A meat treatment composition , comprising:(i) a nonionic surfactant, selected from the group consisting of polyglycerol fatty acid esters; and{'sub': 2', '8, '(ii) an organic acid selected from the group consisting of C-Cmonocarboxylic acids, lactic acid, citric acid, and mixtures thereof.'}2. The meat treatment composition according to claim 1 , wherein the nonionic surfactant is decaglycerol mono/dioleate (Caprol PGE 860).3. The meat treatment composition according to claim 1 , wherein the organic acid is lactic acid.4. The meat treatment composition according to claim 1 , wherein the meat treatment composition further comprises (iii) a thickening agent.5. The meat treatment composition according to claim 4 , wherein the thickening agent is selected from the group consisting of xanthan claim 4 , carrageenan and alginates.6. The meat treatment composition according to claim 1 , wherein the organic acid and the nonionic surfactant are present in a weight ratio within 300/1-10/1.7. The meat treatment composition according to claim 1 , wherein the organic acid and the nonionic surfactant are present in a weight ratio within 250/1-20/1.8. The meat treatment composition according to claim 6 , having a pH value of ...

PIGMENT-LOADED SOLID LIPID NANOPARTICLES

Solid lipid nanoparticles (SLNs) and suspensions thereof in an aqueous phase are provided, in which the SLNs have high content of oil-soluble pigment and high stability. A food product, such as a beverage, comprising said SLNs is also provided. 1. A solid lipid nanoparticle (SLN) comprising: (i) a lipid having a melting point above 40° C., and', '(ii) an oil-soluble pigment, '(a) a core comprising (i) a polysorbate, and', '(ii) a phospholipid, '(b) a dual surfactant system comprisingwherein the ratio of polysorbate:phospholipid (i:ii) in said dual surfactant system is between 10:1 and 1:10 and the amount of pigment constitutes 5-40% w/w of said SLN.2. The SLN according to claim 1 , wherein said SLN further comprises an antioxidant.3. The SLN according to claim 1 , wherein said antioxidant is present in an amount of between 1 and 10% w/w of said SLN.4. The SLN according to claim 1 , wherein said lipid is present in an amount of between 30 and 70% w/w of said SLN.5. The SLN according to claim 4 , wherein said lipid is a fully saturated triglyceride.6. The SLN according to claim 1 , wherein said oil-soluble pigment is a carotenoid or a chlorophyll.7. The SLN according to claim 6 , wherein the carotenoid is a lycopene or a beta-carotene.8. The SLN according to claim 1 , wherein said dual surfactant system is present in an amount of between 20% w/w and 75% w/w of said SLN.9. The SLN according to claim 1 , wherein the ratio of polysorbate:phospholipid (i:ii) in said dual surfactant system is between 10:1 and 1:1.10. The SLN according to claim 1 , wherein said polysorbate is polysorbate 80.11. The SLN according to claim 1 , wherein said phospholipid is selected from sunflower lecithin claim 1 , soy bean lecithin claim 1 , cotton seed lecithin claim 1 , rape seed lecithin claim 1 , and egg yolk lecithin.12. The SLN according to claim 1 , having a mean Z-average particle size claim 1 , measured by dynamic light scattering claim 1 , of less than 500 nm.13. A suspension ...

PROTEIN ENCAPSULATION OF NUTRITIONAL AND PHARMACEUTICAL COMPOSITIONS

Provided herein are microencapsulated compositions, optionally oil-in-water emulsions, comprising one or more long chain polyunsaturated fatty acids (LCPUFAs), optionally in triglyceride form, wherein the encapsulant comprises one or more low molecular weight proteins. In particular embodiments the composition has a surface free fat content of about 1%. Also provided are methods for protecting one or more LCPUFAs, or one or more oils comprising the one or more LCPUFAs, from oxidative degradation, comprising encapsulating the LCPUFAs or oil with an encapsulant comprising one or more low molecular weight proteins. 1. A microencapsulated composition comprising one or more long chain polyunsaturated fatty acids (LCPUFAs) , wherein the encapsulant comprises one or more low molecular weight proteins.2. The microencapsulated composition according to claim 1 , wherein the molecular weight of the one or more proteins is less than about 50 kDa claim 1 , less than about 40 kDa claim 1 , less than about 30 kDa claim 1 , or less than about 20 kDa.3. The microencapsulated composition according to claim 1 , wherein the one or more proteins are in the form a of a protein fraction.4. The microencapsulated composition according to claim 1 , wherein the encapsulant further comprises one or more carbohydrates.5. The microencapsulated composition according to claim 4 , wherein the one or more carbohydrates are selected from maltodextrin and dextrose monohydrate claim 4 , or a combination thereof.6. The microencapsulated composition according to claim 1 , wherein the one or more proteins are present at from about 5% w/w tot about 25% w/w based on the total weight of the composition.7. The microencapsulated composition according to claim 1 , wherein the ratio of the protein component of the encapsulant to the carbohydrate component of the encapsulant is in the range of about 1:10 to 1:2.8. The microencapsulated composition according to claim 1 , wherein the LCPUFAs are omega-3 fatty acids ...

Medium chain triglyceride based oil phase in water microemulsions

The invention relates to an oil in water microemulsion comprising a water solubility agent composition designed for preparing a MCT based oil phase in water microemulsion. The water solubility agent composition is based on using sucrose ester as emulsifier and lecithin as co-emulsifier. The invention further relates to a method of emulsifying a MCT based oil phase to form an oil in water microemulsion, a food product comprising the MCT based oil phase in water microemulsion in diluted form and the use of a water solubility agent composition for dispersing an MCT based oil phase in water.

OMEGA-3 ENRICHED FISH OIL-IN-WATER PARENTERAL NUTRITION EMULSIONS

An emulsion is provided including: an oil component and a water component, the oil component including: fish oil triglycerides in an amount of about 60% to about 90% based on the weight of the oil component; wherein the fish oil triglycerides include omega-3 fatty acids, expressed as triglycerides, in an amount of at least 60%, based on the total weight of the fatty acids of the fish oil triglycerides; wherein the fish oil triglycerides include a total amount of EPA and DHA, expressed as triglycerides, of at least 45%, based on the total weight of the fatty acids of the fish oil triglycerides; and, at least one medium-chain triglyceride, wherein a total amount of the at least one medium-chain triglyceride is from about 10% to about 40% based on the weight of the oil component. 1. An emulsion comprising: [ wherein the fish oil triglycerides comprise omega-3 fatty acids, expressed as triglycerides, in an amount of at least 60%, based on the total weight of the fatty acids of the fish oil triglycerides;', 'wherein the fish oil triglycerides comprise a total amount of EPA and DHA, expressed as triglycerides, of at least 45%, based on the total weight of the fatty acids of the fish oil triglycerides; and,, 'fish oil triglycerides in an amount of about 60% to about 90% based on the weight of the oil component;'}, 'at least one medium-chain triglyceride oil, wherein a total amount of the at least one medium-chain triglyceride oil is from about 10% to about 40% based on the weight of the oil component., 'an oil component and a water component, the oil component comprising2. The emulsion of claim 1 , wherein the fish oil triglycerides are present in an amount of about 70% to about 90% based on the weight of the oil component of the emulsion.3. The emulsion of claim 1 , wherein the fish oil triglycerides are present in an amount of about 80% to about 90% based on the weight of the oil component of the emulsion.4. The emulsion of claim 1 , wherein the total amount of the at ...

EDTA - FREE MAYONNAISE AND METHOD FOR THE PRODUCTION THEREOF

An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice in an amount providing 5-2,000 μg gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise. 1. An EDTA-free mayonnaise that comprises:5-85 wt. % of a dispersed oil phase; and reduced grape juice in an amount providing 5-2,000 μg gallic acid equivalents per milliliter of aqueous phase, said reduced grape juice containing at least 50% by weight of dry matter of monosaccharides selected from glucose, fructose and combinations thereof;', 'a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase, said source of acetic acid containing at least 20% acetic acid by weight of dry matter; and', 'egg protein in an amount of 0.02-4% by weight of the mayonnaise., '15-95 wt. % of a continuous aqueous phase, wherein the continuous aqueous phase comprises2. The EDTA-free mayonnaise of claim 1 , wherein the reduced grape juice contains 50-50 claim 1 ,000 μg/g gallic acid equivalents.3. The EDTA-free mayonnaise of claim 1 , wherein the reduced grape juice has a dry matter content of at least 20 wt. %.4. The EDTA-free mayonnaise of claim 1 , wherein the reduced grape juice is mosto cotto.5. The EDTA-free mayonnaise of claim 1 , wherein the reduced grape juice contains phenolic acids in a concentration of 0.03-30 mg per g of dry matter.6. The EDTA-free mayonnaise of claim 5 , wherein the phenolic acids are selected from the group consisting of gallic acid claim 5 , protocatecuic acid claim 5 , p-coumaric acid claim 5 ...

METHODS, COMPOSITIONS, AND DEVICES FOR SUPPLYING DIETARY FATTY ACID NEEDS

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monoglycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition. 189-. (canceled)90. A method of providing a nutritional formula to a patient , at a point of care , the method comprising: a container for receiving the nutritional composition; and', 'a lipase immobilized by covalent binding to a structure that is in fluid communication with the container;, 'receiving a nutritional composition within a point-of-care device, the point-of-care device comprisingexposing, at the point of care, the nutritional composition to the immobilized lipase within the point-of-care device to hydrolyze long-chain polyunsaturated fatty acid (LC-PUFA) triglycerides and/or LC-PUFA esters within the nutritional composition into monoglycerides and free fatty acids to form the nutritional formula; andproviding the nutritional formula comprising monoglycerides and free fatty acids to the patient for ingestion.91. The method of claim 90 , wherein the nutritional composition is exposed to the lipase for at least one minute claim 90 , prior to ingestion by the patient.92. The method of claim 90 , wherein the nutritional composition is exposed to the lipase for no more than thirty seconds claim 90 , prior to ingestion by the patient.93. The method of claim 90 , wherein the nutritional composition is exposed to the lipase for no more than one minute claim 90 , prior to ingestion by the patient.94. ...

METHODS, COMPOSITIONS, AND DEVICES FOR SUPPLYING DIETARY FATTY ACID NEEDS

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monoglycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition. 189-. (canceled)90. A method of providing a nutritional formula to a patient , the method comprising: a container defining an interior for receiving the nutritional composition;', 'an opening fluidly connected to the container, wherein the opening is dimensioned for connection to a feeding tube;', 'a structure in fluid communication with the interior of the container; and', 'a lipase immobilized by covalent binding to the structure;, 'receiving a nutritional composition within an enteral feeding device, the enteral feeding device comprisingexposing the nutritional composition to the lipase when the nutritional composition is received within the container to hydrolyze long-chain polyunsaturated fatty acid (LC-PUFA) triglycerides and/or LC-PUFA esters within the nutritional composition into monoglycerides and free fatty acids to form the nutritional formula;delivering the nutritional formula out of the opening of the enteral feeding device and into a feeding tube; andproviding the nutritional formula to the patient via the feeding tube.91. The method of claim 90 , further comprising retaining the immobilized lipase within the enteral feeding device while allowing the nutritional formula to exit the enteral feeding device.92. The method of claim 90 , wherein the enteral feeding device comprises a second ...

Filling for a bakery or chocolate product

The present invention provides 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., and actively 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 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., and wherein 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.

Emulsion and emulsion preconcentrate compositions comprising omega-3 fatty acids and uses thereof

Novel compositions comprising omega-3 fatty acids and uses thereof are disclosed.

METHODS, COMPOSITIONS, AND DEVICES FOR SUPPLYING DIETARY FATTY ACID NEEDS

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monogiycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition. 1. A method of preparing a hydrolyzed nutritional formula , the method comprising:combining a liquid with a powdered nutritional composition to form a liquid nutritional composition;exposing the liquid nutritional composition to immobilized lipase to hydrolyze at least one fatty acid in the liquid nutritional composition to form the hydrolyzed nutritional formula; andoutputting the hydrolyzed nutritional formula to a feeding mechanism,wherein the hydrolyzed nutritional formula comprises monoglycerides and free fatty acids.2. The method of claim 1 , wherein the feeding mechanism is a baby bottle.3. The method of claim 1 , further comprising receiving the liquid prior to combining the liquid with the powdered nutritional composition.4. The method of claim 1 , wherein the hydrolyzed nutritional formula comprises more free fatty acids than monoglycerides.5. The method of claim 1 , wherein the liquid is heated.6. The method of claim 1 , wherein the liquid includes water.7. The method of claim 1 , wherein the powdered nutritional composition is infant formula.8. The method of claim 1 , wherein the at least one fatty acid includes one or more of docosahexaenoic acid or arachidonic acid.9. The method of claim 1 , wherein the lipase is immobilized to particles.10. The method of claim 9 , wherein the particles are ...

LIQUID CREAMERS CONTAINING A COMBINATION OF NATURAL OIL SOLUBLE AND WATER DISPERSIBLE ANTIOXIDANTS

The present invention relates to a liquid creamer composition comprising unsaturated high oleic oils in an amount from 65 to 95% by weight of the total fat in the creamer composition, oil soluble antioxidants and water soluble or dispersible natural plant extract antioxidants. The invention also relates to a beverage composition comprising the liquid creamer composition, and a method of making it. 1. A liquid creamer composition comprising:unsaturated high oleic oils in an amount from 65 to 95% by weight of the total fat in the creamer composition;oil soluble antioxidants; andwater soluble or dispersible natural plant extract antioxidants.2. A creamer composition according to claim 1 , wherein the oil soluble antioxidant has tocopherols in a concentration of at least 100 ppm.3. A creamer composition according to claim 2 , wherein the oil soluble tocopherols are at a concentration between 100 ppm and 1000 ppm.4. A creamer composition according to claim 1 , wherein the creamer composition comprises water soluble or dispersible natural plant extract at a concentration of at least 50 ppm.5. A creamer composition according to claim 4 , wherein the creamer composition comprises water soluble or dispersible natural plant extract at a concentration between 50 and 1000 ppm.6. A creamer composition according to claim 1 , wherein the unsaturated oil is selected from the group consisting of high oleic canola claim 1 , high oleic soybean oil claim 1 , high oleic sunflower claim 1 , high oleic safflower and combinations thereof.7. A creamer composition according to claim 1 , wherein the water soluble/dispersible natural plant extract comprises tea extracts containing polyphenols.8. A creamer composition according to claim 1 , wherein the oil soluble antioxidant is selected from the group consisting of tocopherols extracted from soybean claim 1 , sunflower oils and combinations thereof.9. A creamer composition according to wherein the amount of oil in the creamer composition is ...

COMPOSITION COMPRISING VEGETABLE OIL AND APPLE CIDER VINEGAR

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 and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%. 1. A composition comprising water and vegetable oil , the 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; wherein the composition has a pH ranging from 2.5 to 5;wherein the composition further comprises apple cider vinegar, wherein the apple cider vinegar comprises citric acid and malic acid, and wherein the weight ratio of citric acid and malic acid to total organic acids in the vinegar is more than 2%,wherein the composition is in the form of an oil-in-water emulsion,wherein the oil droplets have a surface weighted mean diameter D3,2 of less than 10 micrometer, andwherein the concentration of the apple cider vinegar ranges from 0.5% to 20% by weight.2. A composition according to claim 1 , wherein the composition is a mayonnaise claim 1 , or a salad dressing claim 1 , or a vinaigrette.3. (canceled).4. A composition according to claim 1 , wherein the composition comprises one or more organic acids other than acetic acid at a concentration ranging from 0.002% to 0.12% by weight of the composition.5. A composition according to claim 1 , wherein the composition comprises one or more amino acids at a ...

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 acids to total organic acids in the source of organic acid ranges from 0.03% to 20%. 1. A composition comprising water and vegetable oil , the 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;wherein the composition further comprises a source of organic acids, the organic acids comprising acetic acid and one or more organic acids other than acetic acids; wherein the composition has a total titratable acidity ranging from 0.03% to 3% by weight expressed as acetic acid;wherein the composition comprises one or more organic acids other than acetic acid at a concentration ranging from 0.0007% to 0.7% by weight;wherein the composition has a pH ranging from 2.5 to 5;wherein the composition comprises one or more amino acids at a concentration ranging from 0.0001% to 0.3% by weight of the composition;wherein the composition comprises one or more phenolic compounds at ...

METHODS, COMPOSITIONS, AND DEVICES FOR SUPPLYING DIETARY FATTY ACID NEEDS

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monoglycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition. 1. A method of providing a nutritional formula , the method comprising: a container for receiving the milk, infant formula, or enteral formula;', 'at least one opening in the container; and', 'a lipase immobilized within the container;, 'receiving at least one of milk, infant formula, or enteral formula from a tube and into a device, wherein the milk, infant formula, or enteral formula comprises polyunsaturated fatty acid (PUFA) triglycerides and/or PUFA esters, and wherein the device comprisesexposing the milk, infant formula, or enteral formula to the immobilized lipase within the device to hydrolyze the PUFA triglycerides and/or PUFA esters to form the nutritional formula; andoutputting the nutritional formula into a feeding tube.2. The method of claim 1 , wherein the lipase is immobilized such that when the nutritional formula exits the container claim 1 , the lipase remains in the container.3. The method of claim 1 , wherein the lipase is immobilized to an inner surface of the container.4. The method of claim 1 , wherein the lipase is immobilized to a structure within the container.5. The method of claim 4 , wherein the structure comprises balls or beads within the container.6. The method of claim 1 , further comprising connecting the device to the feeding tube.7. The method of claim 1 , wherein the ...

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 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems. 1. A composition for manufacture of a food product , consisting essentially of a mixture of omega-6 fatty acids , omega-3 fatty acids , and an antioxidant , wherein the ratio of omega-6 fatty acids to omega-3 fatty acids by weight is from 0.01:1 to 0.65:1 or 0.67:1 to 5:1; the omega 3 fatty acids comprise a short-chain polyunsaturated fatty acid (“PUFA”) and a long-chain PUFA , where the short chain has fewer than 20 carbon atoms in an aliphatic tail and the long chain PUFA has 20 or greater than 20 carbons in an aliphatic tail , where the ratio of short-chain PUFA to long-chain PUFA by weight is from 0.01:1 to 5:1; and the food product is a baked item and contains at least 50 mg of long-chain PUFA per at least 10 g serving size of the baked item.2. The composition of claim 1 , wherein the omega-6 fatty acids claim 1 , omega-3 fatty acids claim 1 , and the antioxidant comprise an emulsion.3. The composition of claim 2 , wherein the antioxidant is selected from the group consisting of a sinapyl compound claim 2 , a sulfur containing antioxidant claim 2 , ferulic acid containing antioxidant claim 2 , vitamin E claim 2 , a tocotrienol claim 2 , curcumin claim 2 , inositol claim 2 , and combinations thereof.4. The composition of claim 3 , wherein the antioxidant concentration of the emulsion is between about 5 ppm to 20 claim 3 ,000 ppm.5. The composition of claim 1 , wherein the long-chain PUFA is EPA claim 1 , DHA claim 1 , or a combination thereof.6. The composition of claim 1 , wherein the baked item is selected from the group consisting of puff ...

LOW MOLECULAR WEIGHT ORGANIC GELATORS OF VEGETABLE OIL

The present invention relates to the composition with gelling properties comprising low molecular weight gelators of Formula (1) or a salt thereof and a vegetable oil. 2. The composition according to wherein the composition is in the form of gel.3. The composition according to wherein the oil is edible oil selected from palm oil claim 1 , sunflower oil claim 1 , olive oil claim 1 , soybean oil claim 1 , linseed oil claim 1 , rapeseed oil claim 1 , corn oil claim 1 , pumpkin seed oil claim 1 , sesame oil claim 1 , safflower oil claim 1 , castor claim 1 , peanut oil or combination thereof.4. The composition according to wherein the oil is base cosmetic oil selected from sweet almond oil claim 1 , linseed oil claim 1 , grape seed oil claim 1 , avocado oil claim 1 , apricot oil claim 1 , olive oil claim 1 , sesame oil claim 1 , rapeseed oil claim 1 , sunflower oil claim 1 , jojoba oil claim 1 , castor oil claim 1 , borage seed oil claim 1 , argan oil claim 1 , avocado oil claim 1 , calendula oil claim 1 , evening primrose oil claim 1 , hazelnut oil claim 1 , walnut oil claim 1 , peanut oil claim 1 , macadamia oil claim 1 , coconut oil claim 1 , rose hip seed oil claim 1 , wheat germ oil claim 1 , St. John's wort oil claim 1 , blueberry seed oil claim 1 , black cumin seed claim 1 , rice bran oil or combination thereof.5. The composition according to wherein the oil is selected from sunflower oil claim 1 , olive oil claim 1 , soybean oil or combination thereof.6. The composition according to wherein A is —(CH)-—CHand B is —NH—(CH)—CO—OR.71822. The composition according to wherein sum of n and m is to .8. The composition according to wherein A is —CO—NH—CH(R)—CO—CHand B is R.9. The composition according to wherein A is —CO—NH—(CH)—NH—CO—CO—NH—CH(R)—CO—Rand B is R.10. The composition of wherein Ris —OH claim 6 , NHor —OCH.11. The composition of wherein Ris —CHPh claim 6 , Ph claim 6 , —CHCH(CH)or —CH(CH).12. The composition of wherein the composition further comprising ...

EMULSION AND EMULSION PRECONCENTRATE COMPOSITIONS COMPRISING OMEGA-3 FATTY ACIDS AND USES THEREOF ARE DISCLOSED

Novel compositions comprising omega-3 fatty acids and uses thereof are disclosed. 115-. (canceled)16. An emulsion preconcentrate composition comprising: from about 60 to about 85 wt % of an omega-3 fatty acid oil; and from about 15 to about 40 wt % of a surfactant selected from polyoxyethylene castor oil derivatives , polyoxyethylene sorbitan fatty acid esters , and mixtures thereof; based on the total weight of the omega-3 fatty acid oil and the surfactant in the composition.17. The emulsion preconcentrate composition of claim 16 , wherein the surfactant comprises PEG 35 castor oil and/or polysorbate 80.18. The emulsion preconcentrate composition of claim 16 , wherein the surfactant comprises about 10-20wt % PEG 35 castor oil and about 80-90% polysorbate 80 claim 16 , based on the total surfactant component.19. The emulsion preconcentrate composition of claim 16 , wherein the omega-3 fatty acid oil comprises an omega-3 fatty acid selected from a) omega-3 polyunsaturated free fatty acids; b) esters of polyunsaturated free fatty acids with glycerol; c) esters of polyunsaturated free fatty acids and a primary claim 16 , secondary or tertiary alcohol; and d) mixtures thereof.20. The emulsion preconcentrate composition of claim 16 , wherein the omega-3 fatty acid oil comprises at least 40% by weight of one or more omega-3 fatty acids.21. The emulsion preconcentrate composition of claim 16 , wherein the omega-3 fatty acid oil comprises at least 50% by weight of ethyl ester of EPA and ethyl ester of DHA.22. The emulsion preconcentrate composition of claim 16 , wherein the omega-3 fatty acid oil comprises from about 5 to about 100% by weight of ethyl ester of EPA.23. The emulsion preconcentrate composition of claim 16 , wherein the omega-3 fatty acid oil is the only active ingredient in the composition.24. The emulsion preconcentrate composition of claim 16 , further comprising a co-solvent.25. The emulsion preconcentrate composition of claim 24 , comprising from about 0.1 ...

Solvent-Free Process for Obtaining Phospholipids and Neutral Enriched Krill Oils Using Melting and Evaporation

The invention relates to a new solvent-free process for simultaneously obtaining phospholipids-enriched krill oil and neutral lipid enriched-krill oil containing DHA and EPA poly-unsaturated fatty acids and astaxanthin and krill meal. The process includes preheating fresh minced krill followed by melting of the lipids using live steam injection to obtain a press liquid and a solid fraction; centrifuging the press liquid to obtain a phospholipids-enriched emulsion phase; evaporating the water of the emulsion using a thin film evaporator to obtain phospholipids-enriched krill oil; centrifuging the resulting decanter liquid to obtain neutral lipids enriched krill oil and stickwater. 1. A solvent-free process for preparing krill oil comprising:a) mincing or grinding whole raw krill and/or a krill fraction to form minced krill;b) preheating the minced krill to a temperature of at least about 20° C. for at least about 1 minute;c) contacting the preheated minced krill with a direct steam injection at a pressure of at least 100 kPa for about 1 minute until the preheated minced krill reaches a temperature of at least 97° C. thereby transforming the preheated minced krill to melted krill containing a partially de-fatted and de-watered solid and a liquid;d) separating the partially de-fatted and de-watered solid and a liquid from the melted krill;e) squeezing the partially de-fatted and de-watered melted solid to obtain a press liquid having residual solid particles and a solid fraction;f) separating residual solid particles from the press liquid to obtain a substantially residual solid, particle-free press liquid; andg) phase-separating the substantially residual solid, particle-free press liquid to obtain an emulsion comprising krill oil enriched in phospholipids with Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) emulsified with water, proteins and astaxanthin.2. The process according to claim 1 , further comprising removing the water from the emulsion to obtain ...

OIL COMPOSITIONS WITH STARCH AND ETHYLCELLULOSE

Provided is an oil composition comprising, by weight based on the weight of the composition, (a) 2-12% of one or more ethylcellulose polymers; (b) 2-12% of an additive selected from the group consisting of one or more fatty acids, one or more monoglycerides of fatty acids, one or more diglycerides of fatty acids, and mixtures thereof; (c) 2-12% of one or more starch; and (d) 64-94% of one or more oils. Also provided is a margarine-type composition and a puff pastry composition, both comprising ethylcellulose polymer, an additive (b), and starch. 1. An oil composition comprising , by weight based on the weight of the oil composition ,(a) 2-12% of one or more ethylcellulose polymers;(b) 2-12% of an additive selected from the group consisting of one or more fatty acids, one or more monoglycerides of fatty acids, one or more diglycerides of fatty acids, and mixtures thereof;(c) 2-12% of one or more starch; and(d) 64-94% of one or more oils.2. The composition of claim 1 , wherein the composition comprises unsaturated oil and saturated fat claim 1 , with a weight ratio of the unsaturated oil to the saturated fat of 6:1 or greater.3. The composition of claim 1 , wherein the starch comprises corn starch.4. The composition of claim 1 , wherein the additive is selected from the group consisting of one or more fatty acids claim 1 , one or more monoglyceride of a fatty acid claim 1 , and mixtures thereof.5. The composition of claim 1 , wherein the additive comprises stearic acid.6. A margarine-type composition comprising claim 1 , by weight based on the weight of the margarine-type composition claim 1 ,(a) 0.2% to 8% ethylcellulose polymer,(b) 0.2% to 8% an additive selected from the group consisting of one or more fatty acids, one or more monoglycerides of fatty acids, one or more diglycerides of fatty acids, and mixtures thereof,(c) 0.2% to 8% starch,(d) 20% to 90% unsaturated oil,(e) 0% to 50% saturated fat, and(f) 5% to 35% water.7. A puff pastry composition comprising(a) 0 ...

EDIBLE OIL-IN-WATER EMULSION COMPRISING EGG YOLK COMPONENTS

The invention relates to a method of producing an edible oil-in-water emulsion having a pH in the range of 3.0 to 5.0 and comprising 30-78 wt. % of oil, 65-20 wt. % water and 0.5-6 wt. % hen's egg yolk proteinaceous component by dry weight, said egg yolk proteinaceous component consisting of a combination of low-density lipoprotein (LDL), livetin, high-density lipoprotein (HDL), and phosvitin, and the method comprises the steps of: 2. The method according to claim 1 , wherein the liquid aqueous mixture contains at least 40 wt. % water and wherein the egg yolk proteinaceous component of the liquid aqueous mixture has the following composition:70-90 wt. % LDL10-25 wt. % livetin;0-10 wt. % HDL; and0-5 wt. % phosvitin.3. The method according to claim 1 , wherein the first pre-emulsion contains 30-90 wt. % oil claim 1 , 60-8 wt. % water and wherein the egg yolk proteinaceous component of the first pre-emulsion has the following composition:15-80 wt. % HDL;4-20 wt. % phosvitin.7-65 wt. % LDL; and0-12 wt. % livetin.4. The method according to claim 1 , wherein the first pre-emulsion is prepared by combining oil claim 1 , water claim 1 , egg yolk granules fraction and a second egg yolk plasma fraction and wherein the egg yolk proteinaceous component of the first pre-emulsion has the following composition:15-70 wt. % HDL;4-18 wt. % phosvitin.17-65 wt. % LDL; and1-12 wt. % livetin.5. The method according to claim 4 , wherein the second egg yolk plasma fraction and the granules egg yolk fraction are employed in the first pre-emulsion in a dry weight ratio in the range of 1:1 to 1:3.5.6. The method according to claim 4 , wherein the first egg yolk plasma fraction and the second egg yolk plasma fraction are employed in the method in a dry weight ratio in the range of 1:1 to 19:1.7. The method according to claim 1 , wherein the liquid aqueous mixture consists of the first egg yolk plasma fraction or is prepared by combining the first egg yolk plasma fraction with water claim 1 , ...

HOMOGENOUS COMPOSITION AND METHODS OF MAKING THE SAME

A hydrated lecithin carrier vesicle composition includes a lecithin-derived membrane-forming lipid vesicle in conditioned water for incorporation of an active ingredient to form a dispersed composition. A method of making the hydrated lecithin carrier vesicle includes using lecithin having not more than about % w/w phosphatidylcholine in the presence of conditioned water. 163.-. canceled64. A composition , comprising: a complex mixture of acetone-insoluble phosphatides, the complex mixture being derived from hydration of solvent-extract oils from an animal or plant source and comprising 80 w/w % or less phosphatidylcholine, the complex mixture being present in the homogenous liquid mixture in an amount greater than any other single component;', 'a lipophilic active ingredient; and', 'an alcohol., 'a homogenous liquid mixture of65. The composition of claim 64 , further comprising conditioned water.66. The composition of claim 65 , wherein the conditioned water has less than 100 ppm hard ions and a conductivity of less than 20 microSiemens per centimeter.67. The composition of claim 65 , wherein the conditioned water is present in an amount of about 10% or less by weight relative to the complex mixture.68. The composition of claim 64 , further comprising an oil.69. The composition of claim 64 , wherein the alcohol is present in an amount of about 5% to about 40% by volume.70. The composition of claim 64 , wherein the alcohol is an aliphatic alcohol having 6 carbons or fewer.71. The composition of claim 64 , wherein the alcohol is an aliphatic alcohol selected from the group consisting of methanol claim 64 , ethanol claim 64 , isomers of propanol claim 64 , and isomers of butanol.72. The composition of claim 64 , wherein the lipophilic active ingredient is at least one lipophilic member selected from the group consisting of olfactants claim 64 , natural essences claim 64 , coloring agents claim 64 , vitamins claim 64 , vitamin salts claim 64 , pharmacologically active ...

METHODS, COMPOSITIONS, AND DEVICES FOR SUPPLYING DIETARY FATTY ACID NEEDS

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monoglycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition. 189-. (canceled)90. A device , comprising:a container defining an interior for receiving a nutritional composition;a structure in fluid communication with the interior of the container; anda lipase immobilized to the structure so that the nutritional composition is exposed to the lipase when the nutritional composition is received within the container;wherein the device is handheld; andwherein immobilization of the lipase limits the amount of lipase that leaches into the nutritional composition when the nutritional composition is exposed to the lipase.91. The device of claim 90 , further comprising an opening in the container for allowing the nutritional composition to enter the container.92. The device of claim 91 , wherein the container further comprises a second opening in the container for allowing the nutritional composition to exit the container after exposure to the lipase.93. The device of claim 90 , wherein the device is a feeding mechanism.94. The device of claim 93 , wherein the device is a bottle.95. The device of claim 90 , wherein the structure comprises particles within the container.96. The device of claim 95 , wherein the particles comprise balls or beads.97. The device of claim 96 , wherein the particles are magnetic.98. The device of claim 90 , wherein the structure comprises an inner ...

METHOD FOR PRODUCING POWDER OIL AND FAT COMPOSITION

[Problem] To provide a method for producing an oil and fat composition in which it is possible to enhance the flavor of a flavor oil. 1. A method for producing a powder oil and fat composition , comprising steps of:heating an oil and fat mixture containing a vegetable ingredient and an edible oil and fat at 45° C. or more and lower than 100° C. to obtain a flavor oil; andobtaining the powder oil and fat composition from a raw material mixture containing the flavor oil and an excipient.2. The method for producing as claimed in claim 1 , wherein the vegetable ingredient is one or more foods selected from Japanese leek claim 1 , onion claim 1 , chili pepper claim 1 , garlic claim 1 , great burdock claim 1 , and pepper.3. The method for producing as claimed in claim 1 , wherein a period for the heating is 10 minutes or more and 240 minutes or less.4. The method for producing as claimed in claim 1 , wherein the oil and fat mixture further contains an emulsifier.5. The method for producing as claimed in claim 1 , wherein the step of obtaining the flavor oil comprises a filtration step after heating.6. The method for producing as claimed in claim 1 , wherein the step of obtaining the powder oil and fat composition comprises steps of:(1) obtaining the raw material mixture containing the flavor oil, water, and the excipient;(2) emulsifying the raw material mixture to obtain an emulsion; and(3) drying the emulsion.7. A method for improving flavor of a flavor oil claim 1 , comprising steps of:heating an oil and fat mixture containing a vegetable ingredient and an edible oil and fat at 45° C. or more and lower than 100° C. to obtain a flavor oil; andobtaining a powder oil and fat composition from a raw material mixture containing the flavor oil and an excipient,the step of obtaining the powder oil and fat composition comprising steps of:(1) obtaining the raw material mixture containing the flavor oil, water, and the excipient;(2) emulsifying the raw material mixture to obtain ...

Process for production of nano-microemulsion system of plant oil triglycerides

The application refers to process for production of a nano-microemulsion system of plant oil triglycerides, including: (i) preparing a dispersed phase plant oil triglyceride; (ii) preparing a carrier made from a mixture of propylene glycol monocaprylate and lecithin by a weight ratio of 5-6:1-1.5; (iii) adding the carrier to the dispersed phase by a weight ratio of 3-4:1-1.5, wherein the dispersed phase temperature is maintained between 60-100° C. while stirring under vacuum, followed by introduction of the whole mixture through the high-pressure microjet homogenizer; (iv) adding Tween 80 and Tween 60 to the solution mixture obtained in step (iii) by a weight ratio of 3-4:1-1.5:1-1.5, wherein the temperature of the dispersed phase is continuously maintained between 60-100° C. while stirring under vacuum; and (v) forming a nano-microemulsion system of plant oil triglycerides by cooling the mixture, followed by homogenization of the mixture by ultrasonication to achieve a droplet size of less than 100 nm, quality control of the resultant product by dissolution thereof in water and measurement of the transparency, in which if the required transparency is not met, continue to heat and measure the transparency until the required transparency is met, then stop the reaction, and emulsification of the mixture to obtain a nano-microemulsion system of plant oil triglycerides.

FAT OR OIL COMPOSITION EXHIBITING ANTI-OXIDATION PROPERTIES

An object of the present invention is to provide an oil and fat composition with unprecedentedly strong oxidative stability by using a simple method. The invention has been completed with the findings that an oil and fat composition shows an extremely strong oxidation stabilizing effect, the antioxidant oil and fat composition comprising an aqueous phase containing a water-soluble antioxidant and a carbohydrate and having a certain degree or more of water-soluble solids content, the aqueous phase being dispersed in an oil phase, wherein the antioxidant oil and fat composition contains a certain amount of water. 1. An antioxidant oil and fat composition with a water content of 0.5 to 18 wt % comprisingan aqueous phase containing a water-soluble antioxidant in an amount of 2.5 to 65 wt %, and further containing a carbohydrate in an amount such that the aqueous phase has a total water-soluble solids content of 18 to 79 wt %,wherein 1 to 38 wt % of the aqueous phase is dispersed in an oil phase.2. The antioxidant oil and fat composition according to claim 1 ,wherein the oil phase contains at least one oil-soluble emulsifier selected from polyglycerol condensed ricinoleates, sugar esters, glycerol fatty acid esters, or lecithins, in an amount that is 0.7 to 9 times the weight amount of the water.3. The antioxidant oil and fat composition according to claim 1 ,wherein the water-soluble antioxidant is at least one member selected from vitamin C, an amino acid, or catechin.4. The antioxidant oil and fat composition according to claim 2 ,wherein the water-soluble antioxidant is at least one member selected from vitamin C, an amino acid, or catechin.5. The antioxidant oil and fat composition according to claim 3 ,wherein the amino acid is at least one member selected from glycine, glutamic acid, alanine, proline, lysine, tryptophan, methionine, valine, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartic acid, glutamine, or asparagine ...

EDIBLE FORMULATIONS AND USES THEREOF

Edible formulations are provided that include an aqueous component, a lipid component including a triglyceride, and a cannabis-derived oil. The edible formulation can be in the form of an emulsion having a continuous phase including the aqueous component and a dispersed phase including the lipid component and the cannabis-derived oil. Upon whipping or dispensing the edible formulation from a pressurized container, the edible formulation can take the form of a colloid having a continuous phase including the edible formulation and a dispersed phase including a gas. Dairy and nondairy whipped cream products can be provided thereby that exhibit antioxidant properties, provide relaxing and calming effects, and have improved mouthfeel, emulsification properties, and creaminess. 1. An edible formulation comprising:an aqueous component;a lipid component including a triglyceride; anda cannabis-derived oil.2. The edible formulation of claim 1 , comprised by from about 55 wt. % to about 65 wt. % of the aqueous component claim 1 , from about 25% to about 40% of the lipid component claim 1 , and from about 0.1 wt. % to about 10 wt. % of the cannabis-derived oil.3. The edible formulation of claim 1 , wherein the edible formulation is in the form of an emulsion having a continuous phase including the aqueous component and a dispersed phase including the lipid component and the cannabis-derived oil.4. The edible formulation of claim 1 , wherein the lipid component is surrounded by at least one layer including a phospholipid.5. The edible formulation of claim 1 , wherein the lipid component is animal-derived.6. The edible formulation of claim 1 , wherein the triglyceride includes glycerol esterified with a fatty acid selected from a group consisting of: myristic acid claim 1 , palmitic acid claim 1 , stearic acid claim 1 , palmitoleic acid claim 1 , oleic acid claim 1 , linoleic acid claim 1 , alpha-linolenic acid claim 1 , vaccenic acid claim 1 , and combinations thereof.7. The ...

Filling for a bakery or chocolate product

The present invention provides 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., and actively 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., and wherein 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.

PROCESS FOR PREPARING A FAT SLURRY COMPRISING OLIVE OIL AND FOR PREPARING A SPREAD WITH SAID SLURRY

A process for preparing a slurry of an edible oil phase and fat powder, and to a process of preparing an edible fat-continuous spread out of such, wherein the oil phase comprises olive oil. 1. Process for preparing an edible fat slurry comprising fat powder and oil , by mixing 2-30% by weight (on the total slurry) of a fat powder of a structuring fat and 70-98% by weight (on the total slurry) of edible oil , wherein said edible oil is provided as at least two separate oil phases:(a) 50-99% of an edible oil phase (a) comprising at least 30% soy bean oil, by weight on edible oil phase (a),(b) 1-50% of an edible oil phase (b) comprising at least 50% (by weight, on total oil phase (b)) of olive oil, providing the fat powder;', 'providing oil phase (a);', 'combining the fat powder and oil phase (a) and mixing the fat powder and oil phase (a) in the mixing vessel to a fat slurry for a period of 1 to 30 minutes, during at least part of said mixing the pressure in the vessel is below 0.5 bar;', 'providing oil phase (b);', 'adding oil phase (b) to the slurry of fat powder and oil phase (a) followed by further mixing for 30 seconds to 10 minutes to provide the final slurry., 'said process comprising the steps of2. Process according to claim 1 , wherein the total amount of olive oil in the final slurry is between 1-50% by weight claim 1 , based on the total slurry claim 1 , more preferably 3-30% by weight claim 1 , based on the total slurry.3. Process according to claim 2 , wherein the level of saturated fatty acids in oil phase (b) is at least 15% by weight claim 2 , based on total oil phase (b).4. Process according to claim 1 , wherein the edible fat slurry comprising fat powder and oil is prepared by mixing 5-25% by weight (on the total slurry) of a fat powder of a structuring fat and 75-95% by weight (on the total slurry) of edible oil.5. Process according to claim 1 , wherein the amount of edible oil phase (b) mixed with the slurry is 3-30% of the total amount of oil ...

New particle stabilized emulsions and foams

The present invention relates to a particle stabilized emulsion or foam comprising at least two phases and solid particles, wherein said solid particles are starch granules and said starch granules or a portion thereof are situated at the interface between the two phases providing the particle stabilized emulsion or foam. The invention further relates to the use of said particle stabilized emulsion or foam for encapsulation of substances chosen from biopharmaceuticals, proteins, probiotics, living cells, enzymes and antibodies, sensitive food ingredients, vitamins, and lipids in food products, cosmetic products, skin creams, and pharmaceutical formulations.

FLAVOR COMPOSITIONS FOR BEVERAGE AND PERSONAL CARE APPLICATIONS

The present invention relates to a composition comprising a surfactant system comprising lysolecithin and lecithin, or lysolecithin and sugar ester, a non-polar phase comprising a flavor oil, and a polar phase comprising at least one polar non-aqueous solvent, wherein the flavor oil is present in an amount of at least 10 wt. %, based on the total amount of the composition, and wherein lysolecithin is present in an amount of at least 10 wt. %, based on the total amount of the composition. The invention further relates to a method for the preparation of the inventive composition, as well as to the use of the inventive composition for the preparation of a flavored beverage or personal care product. Moreover, the invention concerns a beverage or personal care product comprising the inventive composition. 1. A composition comprisinga surfactant system comprising lysolecithin and lecithin, or lysolecithin and sugar ester,a non-polar phase comprising a flavor oil,a polar phase comprising at least one polar non-aqueous solvent; wherein the flavor oil is present in an amount of at least 10 wt. %, based on the total amount of the composition, and wherein lysolecithin is present in an amount of at least 10 wt. %, based on the total amount of the composition.2. The composition according to claim 1 , wherein the composition is an emulsion.3. The composition according to claim 1 , wherein the mass ratio of lysolecithin and lecithin is between 20:0 to 1:5.4. The composition according to claim 1 , wherein the mass ratio of lysolecithin and sugar ester is between 20:0 to 1:5.5. The composition according to claim 1 , wherein the polar phase further comprises water.6. The composition according to claim 1 , wherein the polar non-aqueous solvent is selected from the group consisting of glycerol claim 1 , propylene glycol claim 1 , benzylic alcohol claim 1 , ethanol claim 1 , propanol claim 1 , isopropanol claim 1 , 1 claim 1 ,3-propanediol claim 1 , butanol claim 1 , butylene glycol ...

Compositions

extrusion process.

Food emulsions

FIELD: food industry. SUBSTANCE: invention relates to food industry. The emulsion contains the polyethylenglycol of a fat-soluble vitamin emulsifier derivative, a disperse phase containing one ore more polyunsaturated fatty acids or their derivatives, water, a co-solvent, monosaccharide, disaccharide or their mixture. The ratio of the emulsifier to the disperse phase is equal to 1.5 or less. The total quantity of water and the co-solvent is equal to 43% or less. The obtained emulsion is used for beverage production. EFFECT: invention allows to obtain a transparent or a semi-transparent emulsion in the process of dilution. 32 cl, 9 tbl, 26 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 2/38 (13) 2 580 470 C2 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2013115296/13, 07.09.2011 (24) Дата начала отсчета срока действия патента: 07.09.2011 (72) Автор(ы): ТАН Дунмин (CA), КЛУТЬЕ Сильви (CA) (73) Патентообладатель(и): ДСМ Ньютришнл Продактс АГ (CH) Приоритет(ы): (30) Конвенционный приоритет: R U 07.09.2010 US 61/380,577 (43) Дата публикации заявки: 20.10.2014 Бюл. № 29 (45) Опубликовано: 10.04.2016 Бюл. № 10 2 5 8 0 4 7 0 (56) Список документов, цитированных в отчете о поиске: WO 2010008762 A1, 21.01.2010. CA 2498032 A1, 25.03.2004. EA 13971 B1, 30.08.2010. (85) Дата начала рассмотрения заявки PCT на национальной фазе: 08.04.2013 (86) Заявка PCT: IB 2011/002743 (07.09.2011) 2 5 8 0 4 7 0 R U WO 2012/032416 (15.03.2012) C 2 C 2 (87) Публикация заявки PCT: Адрес для переписки: 109012, Москва, ул. Ильинка, 5/2, ООО "Союзпатент" (54) ПИЩЕВЫЕ ЭМУЛЬСИИ (57) Реферат: Изобретение относится к пищевой промышленности. Эмульсия, содержащая полиэтиленгликоль производного жирорастворимого витаминного эмульгатора, дисперсную фазу, которая содержит одну или более полиненасыщенных жирных кислот или их производных, воду, сорастворитель, моносахарид, дисахарид или их смесь. При этом соотношение Стр.: 1 эмульгатора к ...

A whippable food product having improved stability

관능특성에 있어서 인지가능한 변화없이 안정특성이 개선된 휩가능한 식품을 제공한다. 이 식품은 트리글리세리드 지방, 하나 이상의 당 및 불안정화 및 안정화 유화제로 이루어진 유화제 성분을 식품을 안정시키기에 충분한 양으로 함유한다. 이 식품은 장기간에 걸친 기간동안 상온에서 보관될 수 있으며, 또한 상온에서 휩 및 진열될 수 있다. Provided is a whiptable food having improved stability without noticeable change in sensory properties. This food contains an emulsifier component consisting of triglyceride fats, one or more sugars and a destabilizing and stabilizing emulsifier in an amount sufficient to stabilize the food. The food can be stored at room temperature for extended periods of time and can also be whipped and displayed at room temperature.

Whipped food product with improved stability

FIELD: food industry. SUBSTANCE: product in the form of emulsion of "oil-in-water" type, consists of triglyceride fat, one or more sugars and emulsifying component that includes destabilising and stabilising emulsifiers in amounts that provide product stabilisation. Also whipped confectionary product is suggested as well as production method of whipped food product. This group of inventions makes it possible to prepare product that may be stored at ambient temperature for a long period of time. EFFECT: preparation of product that may be stored at ambient temperature for a long period of time. 34 cl, 14 tbl, 5 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2 335 133 (13) C2 (51) ÌÏÊ A23D 7/04 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2005138856/13, 12.05.2004 (30) Êîíâåíöèîííûé ïðèîðèòåò: 14.05.2003 US 60/470,558 (73) Ïàòåíòîîáëàäàòåëü(è): ÐÈ× ÏÐÎÄÀÊÒÑ ÊÎÐÏÎÐÅÉØÍ (US) (43) Äàòà ïóáëèêàöèè çà âêè: 10.05.2006 R U (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 12.05.2004 (72) Àâòîð(û): ÏÅÐÊÑ ×åðèë (CA), ÏÈÀÒÊÎ Ìàéêë (US), ÎÐÀÍÄ Òîìàñ (US) (45) Îïóáëèêîâàíî: 10.10.2008 Áþë. ¹ 28 2 3 3 5 1 3 3 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: US 6,203,841 B1, 20.03.2001. SU 355765 À1, 01.01.1972. RU 2202895 Ñ2, 27.04.2003. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 14.12.2005 Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", ïàò.ïîâ. Ñ.À.Äîðîôååâó (54) ÂÇÁÈÂÀÅÌÛÉ ÏÈÙÅÂÎÉ ÏÐÎÄÓÊÒ Ñ ÓËÓ×ØÅÍÍÎÉ ÑÒÀÁÈËÜÍÎÑÒÜÞ (57) Ðåôåðàò: Ïðîäóêò â âèäå ýìóëüñèè òèïà «ìàñëî-â-âîäå» ñîñòîèò èç òðèãëèöåðèäíîãî æèðà, îäíîãî èëè áîëåå ñàõàðîâ è ýìóëüãèðóþùåãî êîìïîíåíòà, âêëþ÷àþùåãî äåñòàáèëèçèðóþùèå è ñòàáèëèçèðóþùèå ýìóëüãàòîðû â êîëè÷åñòâàõ, îáåñïå÷èâàþùèõ ñòàáèëèçàöèþ ïðîäóêòà. Òàêæå ïðåäëîæåíî âçáèòîå êîíäèòåðñêîå èçäåëèå è ñïîñîá ïðèãîòîâëåíè âçáèâàåìîãî ïèùåâîãî ïðîäóêòà. Äàííà ãðóïïà èçîáðåòåíèé ïîçâîë åò ...

可食用乳液

本发明公开了包括多不饱和脂肪酸的可食用乳液和其制备方法。所述乳液在稀释后仍澄明或半澄明。所述乳液在水溶液中包括一种或多种多不饱和脂肪酸或其衍生物、一种或多种乳化剂、一种或多种有机溶剂、以及一种或多种多元醇。所述乳液特别适于掺入饮料中。

冷冻甜食

本发明提供用于制备冷冻甜食的油包水乳液，所述乳液包含重量比为94:6至70:30的水相和油相，其中：所述油相至少包含食用油和乳化剂，所述乳化剂的平均HLB为0.1‑5；所述水相至少包含水和一种或多种冰点降低剂；所述乳液包含占所述乳液重量至少(W×A)wt％的乳化剂，其中：W是所述乳液中水相的比例，以占总乳液的重量百分比表示；且A是0.0001；所述乳液包含占所述乳液重量至多(O×0.2)wt％的乳化剂，其中：O是所述乳液中油相的比例，以占总乳液的重量百分比表示；所述乳液包含占所述乳液重量4‑40wt％的一种或多种冰点降低剂；且所述食用油含有占所述食用油重量25wt％的固体脂肪时的温度低于所述水相含有占所述水相重量25wt％的冰时的温度。

ω‑3脂肪酸乳液的单和二甘油酯

在一个实施方式中，本申请公开了一种水性ω‑3脂肪酸组合物，包含：a)水；b)具有HLB>10的高HLB非离子乳化剂；和c)富含ω‑3脂肪酸的海洋油、藻类衍生油或植物油，其包含含有ω‑3脂肪酸的单甘油酯(MG)、二甘油酯(DG)和三甘油酯(TG)的总甘油酯，其中组合物中的ω‑3脂肪酸的TG的含量小于总甘油酯的80％。

Эмульсии для покрытий кондитерских изделий

1. Эмульсия, включающая водную фазу и жировую фазу, содержащую по меньшей мере один эмульгатор и по меньшей мере один темперируемый жир. ! 2. Эмульсия по п.1, в которой жировая фаза имеет низкое содержание частично гидрогенизированных жиров. ! 3. Эмульсия по п.1, в которой жировая фаза имеет низкое содержание лауриновых жиров. ! 4. Эмульсия по п.1, в которой жировая фаза не содержит восков. ! 5. Эмульсия по п.1, в которой темперируемый жир выбран из группы, состоящей из какао масла, эквивалентов какао масла, улучшителей какао масла и их комбинаций. ! 6. Эмульсия по п.5, в которой эквиваленты какао масла изготовлены из компонентов, выбранных из группы, состоящей из пальмового масла, подсолнечного масла, сафлорового масла, масла из орехов ши (каритэ), масла иллипа и их комбинаций. ! 7. Эмульсия по п.1, в которой эмульгатор выбран из группы, состоящей из моноглицеридов, диглицеридов, полиглицеролполирицинолеата, сукцинилированного моноглицерида, полисорбата 65, ацетилированных моноглицеридов, сложного эфира лимонной кислоты и моноглицеридов, сложных эфиров молочной кислоты и моноглицеридов, сложного эфира диацетилвинной кислоты и моно-/диглицеридов, глицероллактопальмитата, стеароил-2-лактилата натрия, лецитина, полисорбата 80, гексаэвцерата сахарозы, сложных эфиров сахаров и их комбинаций. ! 8. Эмульсия по п.7, в которой сложные эфиры сахаров выбраны из группы, состоящей из моностеарата сахарозы, монопальмитата сахарозы, дистеарата сахарозы, дипальмитата сахарозы, алкилата сахарозы и их комбинаций. ! 9. Эмульсия по п.1, содержащая также по меньшей мере один агент кристаллизации. ! 10. Эмульсия по п.9, в которой агент кристаллизации выбран из РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2008 112 162 (13) A (51) МПК A23G 1/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21), (22) Заявка: 2008112162/13, 31.08.2006 (30) Конвенционный приоритет: 31.08.2005 US 11/216,741 (71) Заявитель(и): НЕСТЕК С.А. (CH) (87) ...

用于溶解香料油的工艺

本发明的工艺允许在水中溶解香料以产生透明饮料。油溶解所要求的乳化剂含量小于油的含量，并且典型的油对乳化剂的比率是2∶1。首先通过乳化剂溶液和香料油的高剪切混合产生粗乳化液。然后将粗乳化液送入均质器以产生精练乳液。然后得到的香料浓缩物能够被稀释以产生透明饮料。该工艺还可使通常不溶解的营养药物、特别亲油的物质导入饮料简单化。相比微乳剂剂型，本工艺提供了对不同的香料和营养药物进行剂型用户化的容易的途径。

富泛醌的食品

本发明提供一种通过添加含有泛醌及油脂的组合物而得到补充泛醌用的食品；含泛醌的食用油脂组合物；把泛醌加热溶解在油脂中进而把得到的混合物添加至食品原料中的补充泛醌用的食品制造方法；泛醌加热溶解于油脂，把得到的混合物添加至食品原料而制成食品，防止泛醌在食品中的析出及/或分布不均匀的方法；摄取上述食品、补充泛醌的方法。

Emulsifier system

The present invention is directed to a particulate emulsifier system and to baked goods utilizing the emulsifier system. The emulsifier system can be used as a partial or complete replacement for shortening in flour based baked goods. The emulsifier system includes in combination (a) an emulsifier powder which includes a carrier, propylene glycol monoester, mono- and di- glycerides, a polyoxyethylene derivative of polyol esters of fatty acids and diacetyl tartaric acid ester of monoglycerides and (b) an unhydrated mixture of a vegetable fiber, starch and a gum. The emulsifier system is present in the batter or dough used to provide a baked dough at a level of from about 0.5% to about 5% by weight.

Monoglyceride and emulsifier compositions and processes of producing the same

Provided herein are monoglyceride and emulsifier compositions and processes for producing them. The monoglyceride and emulsifier compositions are useful as additives in baked goods, to maintain a soft crumb during storage and to retard staling.

Oil-in-water emulsion as delivery means

FIELD: medicine. ^ SUBSTANCE: invention relates to food, pharmaceutical and cosmetic industry, in particular deals with oil-in-water emulsion, containing disperse oil drops which have nano-size self-arranging structured internal contents, including: (i) oil, (ii) lipophilic additive (LPA), (iii) hydrophilic domains in form of drops or small canals, containing water or non-water polar liquid, and continuous water phase, which contains emulsion stabilisers or emulsifiers, in which oil drops with diametre from 5 nm to 900 mcm possess nano-size self-arranging structuring with formation of hydrophilic domains with diametre from 0.5 to 200 nm due to presence of lipophilic additive. ^ EFFECT: invention provides structures able to solubilise not only lipophilic but at the same time hydrophilic and/or amphiphilic, or hydrotropic, or crystalline components. ^ 8 cl, 16 ex, 18 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 397 754 (13) C2 (51) МПК A61K 9/107 A61K 9/51 A61K 8/06 A23L 1/30 B01J 13/06 (2006.01) (2006.01) (2006.01) (2006.01) (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (24) Дата начала отсчета срока действия патента: 18.05.2005 (30) Конвенционный приоритет: 18.05.2004 EP 04011749.1 16.09.2004 EP 04022046.9 (43) Дата публикации заявки: 27.06.2008 C 2 2 3 9 7 7 5 4 R U (85) Дата перевода заявки PCT на национальную фазу: 18.12.2006 (86) Заявка PCT: EP 2005/005411 (18.05.2005) (87) Публикация PCT: WO 2005/110370 (24.11.2005) Адрес для переписки: 103735, Москва, ул. Ильинка, 5/2, ООО "Союзпатент", пат.пов. А.П.Агурееву, рег.№590 (54) ЭМУЛЬСИЯ МАСЛО-В-ВОДЕ КАК СРЕДСТВО ДЛЯ ДОСТАВКИ (57) Реферат: Изобретение относится к пищевой, фармацевтической и косметологической промышленности, более конкретно касается эмульсии масло-в-воде, содержащей дисперсные капли масла, имеющие наноразмерное самоорганизующееся структурированное внутреннее содержимое, включающее: (i) масло, (ii) липофильную добавку (LPA), ( ...

EMULSION WITH REDUCED OIL CONTENT AND VISCOSITY EMULSOR

ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2006 117 761 (13) A (51) ÌÏÊ A23L 1/24 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2006117761/13, 08.10.2004 (71) Çà âèòåëü(è): ÞÍÈËÅÂÅÐ Í.Â. (NL) (30) Êîíâåíöèîííûé ïðèîðèòåò: 24.10.2003 US 10/693,475 17.08.2004 EP 04077322.8 (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 24.05.2006 (87) Ïóáëèêàöè PCT: WO 2005/039317 (06.05.2005) R U (54) ÝÌÓËÜÑÈß Ñ ÏÎÍÈÆÅÍÍÛÌ ÑÎÄÅÐÆÀÍÈÅÌ ÌÀÑËÀ È ÝÌÓËÜÃÀÒÎÐÎÌ, ÔÎÐÌÈÐÓÞÙÈÌ ÂßÇÊÎÑÒÜ (57) Ôîðìóëà èçîáðåòåíè 1. Ïèùåâà ýìóëüñè , ñîäåðæàùà : à) ìàñëî; á) âîäó; â) ôîðìèðóþùèé â çêîñòü ýìóëüãàòîð, êîòîðûé ïðè 2,0 ìàñ.% ÷àñòè÷íî èëè ïîëíîñòüþ íå ðàñòâîð åòñ â ïîäêèñëåííîé äåèîíèçèðîâàííîé âîäå, èìåþùåé ðÍ≤5,5, èëè ôîðìèðóþùèé â çêîñòü ýìóëüãàòîð, êîòîðûé ñîäåðæèò, ïî ìåíüøåé ìåðå, ïðèìåðíî 50,0 ìàñ.% áåëêà, ëèáî îáà ýòèõ ýìóëüãàòîðà; ã) ïðèìåðíî îò 0,1 äî 1,0 ìàñ.% íåðàñòâîðèìûõ ôðóêòîâûõ âîëîêîí è ä) çàãóñòèòåëü, îòëè÷àþùà ñ òåì, ÷òî ïèùåâà ýìóëüñè âë åòñ îäíîðîäíîé, à, ïî ìåíüøåé ìåðå, îäèí èç ôîðìèðóþùèõ â çêîñòü ýìóëüãàòîðîâ äîáàâë åòñ êàê ÷àñòü ìîëî÷íîé îñíîâû, è òàêæå â êîòîðîé, ïî ìåíüøåé ìåðå, ïðèìåðíî 80,0% âñåõ ïðèñóòñòâóþùèõ êàïåëü ìàñëà ìåíüøå 10,0 ìêì. 2. Ïèùåâà ýìóëüñè ïî ï.1, îòëè÷àþùà ñ òåì, ÷òî ìîëî÷íà îñíîâà âûáèðàåòñ èç ãðóïïû, ñîñòî ùåé èç éîãóðòà, ñâåæèõ ñëèâîê, ñêâàøåííûõ ñëèâîê, ïèòüåâûõ ñëèâîê, èõ ñìåñåé. 3. Ïèùåâà ýìóëüñè ïî ï.1 èëè 2, îòëè÷àþùà ñ òåì, ÷òî ïèùåâà ýìóëüñè ñîäåðæèò ïðèìåðíî îò 7,5 äî 85,0 ìàñ.% ìàñëà. 4. Ïèùåâà ýìóëüñè ïî ï.1 èëè 2, îòëè÷àþùà ñ òåì, ÷òî íåðàñòâîðèìûå ôðóêòîâûå âîëîêíà âûäåë þòñ èç òîìàòîâ, ïåðñèêîâ, ãðóø, áëîê, ñëèâ, ëèìîíîâ, ëàéìà, Ñòðàíèöà: 1 RU A 2 0 0 6 1 1 7 7 6 1 A Àäðåñ äë ïåðåïèñêè: 103735, Ìîñêâà, óë. Èëüèíêà, 5/2, ÎÎÎ "Ñîþçïàòåíò", ïàò.ïîâ. È.Ñ.Ñàëîìàòèíîé 2 0 0 6 1 1 7 7 6 1 (86) Çà âêà PCT: EP 2004/011422 (08.10.2004) R U (43) Äàòà ïóáëèêàöèè çà âêè: 10.12.2007 Áþë. ¹ 34 (72) Àâòîð(û): ÀÊÈÍÎ Ëåîíàðäî Õîñå Ñàí÷åñ (US), ÁÅÍ-ÑÌÀÈË Êõàëäóí Èñìàèë ...

Composition

【課題】改善されたω－３脂肪酸のエマルションまたはエマルション前濃縮物処方物、それらを含む経口製剤の提供。【解決手段】水性液体を含んでなる水相と、ω－３脂肪酸油を含んでなる油相と、界面活性剤とを含んでなる、エマルション組成物であって、エマルションが、約１００ｎｍ～約３μｍの中央粒子サイズを有する、エマルション組成物を提供する。【選択図】なし

Food release compositions

Food release compositions

A parting composition for facilitating the release of foodstuffs from cooking utensils contains an edible oil, lecithin and water and, optionally, a humectant such as glycerol. The water is present in an amount sufficient to partially, but not fully, hydrate the lecithin so as to render the parially hydrated lecithin insoluble in the edible oil. The composition, which may further include a suitable normally gaseous propellant to discharge the composition from a conventional aerosol spray can, provides a substantially clear and smooth spray coating on cooking utensils at ambient temperatures, without the need for ethyl alcohol in the composition. The composition may optionally include conventional modifying agents such as suspending agents, antioxidants, preservatives, flavorants, etc.

FOOD EMULSIONS

1. Эмульсия, содержащая:а. приблизительно от 4 приблизительно до 15 мас.% эмульгатора;б. приблизительно от 5 приблизительно до 10 мас.% дисперсной фазы, отличающейся тем, что дисперсная фаза содержит одну или более полиненасыщенных жирных кислот или их производных;в. приблизительно от 20 приблизительно до 25 мас.% воды;г. приблизительно от 5 приблизительно до 18 мас.% сорастворителя; ид. приблизительно от 40 приблизительно до 55 мас.% моносахарида, дисахарида или обоих,где соотношение эмульгатора к дисперсной фазе составляет приблизительно 1,5 или меньше, игде суммарное количество воды и сорастворителя составляет 50 мас.% или меньше.2. Эмульсия по п.1, отличающаяся тем, что эмульгатор составляет приблизительно от 5,4 приблизительно до 8,5 мас.%.3. Эмульсия по п.1, отличающаяся тем, что дисперсная фаза составляет приблизительно от 8 приблизительно до 9 мас.%.4. Эмульсия по п.1, отличающаяся тем, что вода составляет приблизительно от 22 приблизительно до 24 мас.%.5. Эмульсия по п.1, отличающаяся тем, что сорастворитель составляет приблизительно от 14 приблизительно до 16 мас.%.6. Эмульсия по п.1, отличающаяся тем, что моносахарид и/или дисахарид составляет приблизительно от 44 приблизительно до 49 мас.%.7. Эмульсия по п.1, отличающаяся тем, что соотношение эмульгатора к дисперсной фазе составляет приблизительно от 1 приблизительно до 0,5.8. Эмульсия по п.1, отличающаяся тем, что соотношение эмульгатора к дисперсной фазе составляет приблизительно от 1 приблизительно до 0,7.9. Эмульсия по п.1, отличающаяся тем, что суммарное количество воды и сорастворителя составляет приблизительно от 30 приблизительно до 50 мас.%.10. Эмульсия по п.1, отличающаяся тем, что общее коли� (19) РОССИЙСКАЯ ФЕДЕРАЦИЯ RU (11) 2013 115 296 (13) A (51) МПК A23L 2/38 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (71) Заявитель(и): ДСМ Ньютришенл Продактс АГ (CH) (21)(22) Заявка: 2013115296/13, 07.09.2011 Приоритет(ы): (30) Конвенционный приоритет: 07.09 ...

Extrusion process and extrudate resulting therefrom