ДОБАВКА ДЛЯ УЛУЧШЕНИЯ ОСНОВНОГО ВКУСА, СОДЕРЖАЩАЯВЫСОКОНЕНАСЫЩЕННУЮ ЖИРНУЮ КИСЛОТУ С ДЛИННОЙ ЦЕПЬЮИ/ИЛИ ЕЕ СЛОЖНЫЙ ЭФИР, И СОДЕРЖАЩАЯ ЕЕ КОМПОЗИЦИЯНА ОСНОВЕ РАСТИТЕЛЬНОГО ЖИРА И МАСЛА

Изобретение относится к добавке для улучшения основного вкуса и к содержащей ее композиции на основе растительного жира и масла. Добавка для улучшения основного вкуса содержит n-6 длинноцепьевую высоконенасыщенную жирную кислоту и/или ее сложный эфир. Как вариант, добавка содержит n-3 длинноцепьевую высоконенасыщенную жирную кислоту и/или ее сложный эфир. Способ улучшения основного вкуса растительного масла и жира предусматривает смешивание добавки для улучшения основного вкуса с растительным маслом или жиром. Изобретение позволяет улучшить основной вкус продуктов на основе масла и жира и усилить исходный вкус таких продуктов при их приготовлении. 6 н. и 18 з.п. ф-лы, 15 табл.

КОМПОЗИЦИИ, СОДЕРЖАЩИЕ 25-ГИДРОКСИВИТАМИН D3

Изобретение относится к кормлению сельскохозяйственных животных. Предложены масляная композиция, содержащая пищевое масло и 25-гидроксивитамин D3 в количестве 12,5-50 мас.%; эмульсия, содержащая масляную композицию, включающую пищевое масло и 25-гидроксивитамин D3; микроинкапсулированная масляная композиция, включающая пищевое масло и 25-гидроксивитамин D3; композиция кормового премикса, содержащая микроинкапсулированную масляную композицию и пищевую добавку и способ получения кормового премикса, включающий получение микроинкапсулированной масляной композиции и смешивание ее с.пищевой добавкой. Изобретение позволяет повысить стабильность 25-гидроксивитамина D3. 5 н. и 5 з.п. ф-лы, 5 ил., 6 табл.

ЖИРОВАЯ ИЛИ МАСЛЯНАЯ КОМПОЗИЦИЯ

Изобретение относится к масложировой промышленности. Жировая или масляная композиция, содержащая от 0,02 до 1,8 мас.% тритерпенового спирта, находящегося в свободном состоянии (A); и 1,4 мас.% или менее сложного эфира жирной кислоты и тритерпенового спирта (B), от 88 до 99,5 мас.%. триацилглицерина, где массовое соотношение компонента (A) к компоненту (B) ((A)/(B)) составляет более чем 1. Изобретение позволяет получить композицию с превосходной устойчивостью к низкой температуре, которая позволяет уменьшить горечь материала. 19 з.п. ф-лы, 5 табл., 58 пр.

ВНУТРИМОЛЕКУЛЯРНЫЕ СОЕДИНЕНИЯ ТРИГЛИЦЕРИДОВ ЖИРНЫХ КИСЛОТ

Изобретение относится к продукту, используемому в шоколаде, маргарине или шортенинге, полученному плавлением смеси компонентов (а) и (b), где компонент (а) содержит триглицерид динасыщенных среднецепочечных жирных кислот и мононасыщенной длинноцепочечной жирной кислоты и (b) содержит триглицерид 1,3-динасыщенных длинноцепочечных жирных кислот и 2-мононенасыщенной длинноцепочечной жирной кислоты, причем длина связи, определенная рентгенодифракцией, измеренная у продукта, составляет 65 Å или более, причем среднецепочечная жирная кислота(ы) имеет от 6 до 12 атомов углерода, и длинноцепочечная жирная кислота(ы) имеет от 14 до 24 атомов углерода. Благодаря образованию внутримолекулярных соединений жиры и масла содержат большое количество симметричных триглицеридов, таких как какао-масло, и содержат среднецепочечные жирные кислоты, не образующие отдельные кристаллы, и, кроме того, могут придавать продукту гладкую текстуру и предотвращать помутнение. 7 з.п. ф-лы, 9 ил., 17 табл.

ТЕКУЧАЯ ШОРТЕНИНГОВАЯ КОМПОЗИЦИЯ И СРЕДСТВО ДЛЯ УМЕНЬШЕНИЯ ВТОРИЧНОГО РАЗБРЫЗГИВАНИЯ ТЕКУЧЕЙ ШОРТЕНИНГОВОЙ КОМПОЗИЦИИ

Изобретение относится к пищевой промышленности, а именно к масложировой промышленности. Текучая шортенинговая композиция содержит обезвоженные жиры или масла и соль и сложный эфир лимонной кислоты с неполным глицеридом жирной кислоты. Данная композиция позволяет уменьшить вторичное разбрызгивание текучей шортенинговой композиции при ее тепловой обработке, такой как жарка. 2 н. и 6 з.п. ф-лы, 1 табл.

ЖИРОВАЯ ИЛИ МАСЛЯНАЯ КОМПОЗИЦИЯ

Изобретение относится к масложировой промышленности. Жировой или масляной композиции, включающей производное витамина B1 или его соль в пределах от 44 до 8000 частей на миллион в пересчете на тиамин с гидроксильным числом в пределах от 9 до 100 мг-KOH/г, в которой содержание С (частей на миллион) от производного витамина B1 или его соли в пересчете на тиамин с гидроксильным числом X (мг-KOH/г) удовлетворяет зависимости: Ln(C/143)]/X≤0,044, где Ln представляет натуральный логарифм. Жировой или масляной композиции, включающей никотинамид в пределах от 1000 до 20000 частей на миллион в пересчете на тиамин с гидроксильным числом в пределах от 9 до 100 мг-KOH/г, в которой содержание С (частей на миллион) от никотинамида с гидроксильным числом X (мг-KOH/г) удовлетворяет зависимости: Ln(C/850)]/X≤0,038, где Ln представляет натуральный логарифм. Изобретение позволяет получить композицию с высоким содержанием витамина В1 или его производных, или никатинамида, с пониженной горечью. 4 н. и 16 з.п.

ОБРАЗОВАНИЕ ВКУСА И АРОМАТА ПРИ МИКРОВОЛНОВОМ НАГРЕВАНИИ

Изобретение относится к пищевой промышленности, а именно к способу образования вкусов и ароматов при микроволновом нагревании продукта питания и к композиции для образования вкусов и ароматов при микроволновом нагревании продукта питания. Готовят суспензию в масле порошка, содержащего одно или несколько соединений, имеющих карбонильные и аминогруппы, способные подвергаться реакции Майяра и/или реакции карамелизации, в котором порошок имеет активность воды в диапазоне от 0,25 до 0,8. Нагревают суспензию порошка в масле в микроволновой печи в течение времени, достаточного для образования вкусов и ароматов. 2 н. и 29 з.п. ф-лы, 2 ил., 2 табл., 3 пр.

СПОСОБ СТАБИЛИЗАЦИИ ВОССТАНОВЛЕННОГО КОФЕРМЕНТА Q10 И КОМПОЗИЦИЯ НА ЕГО ОСНОВЕ

Изобретение относится к способу стабилизации восстановленного кофермента Q10, который может применяться в качестве ингредиента в товарах пищевого назначения, пищевых добавках, компонентах питания, лекарствах для животных, напитках, косметических средствах и т.д., а также к композициям (вариантам) для поддержания восстановленного кофермента Q10 в стабильном состоянии. Способ включает получение композиции путем смешивания восстановленного кофермента Q10 с жиром или маслом (исключая оливковое масло) и/или полиолом в качестве основного компонента, в котором стабилизация восстановленного кофермента Q10 существенно не ингибируется, с защитой, таким образом, восстановленного кофермента Q10 от окисления, причем восстановленный кофермент Q10 добавляют извне. 3 н. и 55 з.п. ф-лы, 9 табл.

СПОСОБ ПОЛУЧЕНИЯ ПРОДУКТА ОЛИВКОВОГО МАСЛА С ПОВЫШЕННЫМ СРОКОМ ХРАНЕНИЯ

Изобретение относится к масложировой промышленности. Способ получения продукта оливкового масла включает следующие этапы: обеспечение заданного объема оливкового масла; помещение заранее определенного количества цельных оливок в упомянутый объем оливкового масла, с содержанием полифенолов в цельных оливках в пределах от 1 до 5% от общего веса оливок, отличающийся тем, что цельные оливки, перед помещением в оливковое масло, подвергаются облучению с применением ионизирующих излучений с поглощенной дозой в пределах от 2,5 до 15 кГр. Изобретение позволяет получить оливковое масло с более высоким содержанием фенола, а также снизить содержание перекисных веществ. 6 з.п. ф-лы, 15 табл., 3 пр.

ИЗДЕЛИЕ ДЛЯ ПЕРЕНОСА ПИЩЕВОГО МОДИФИКАТОРА

Изобретение относится к пищевой промышленности. Изделие содержит покрытие на подложке, причем покрытие содержит материал носителя, включающий липид, который удерживает пищевой модификатор с возможностью высвобождения. Изобретение обеспечивает активируемый нагреванием или влагой перенос пищевого модификатора из покрытия на пищевые продукты. 3 н. и 35 з.п. ф-лы, 1 ил., 2 табл.

СПОСОБ СНИЖЕНИЯ РАЗБРЫЗГИВАЕМОСТИ КУЛИНАРНОГО ЖИРОВОГО ПРОДУКТА ПРИ ЖАРКЕ

Изобретение относится к масложировой промышленности. Способ снижения разбрызгиваемости кулинарного жирового продукта включает стадии: (а) выбор кулинарного жирового продукта, содержащего от 0 до 5 мас.% дисперсной водной фазы, (б) выбор нерастворимого в жире растительного вещества, имеющего консистенцию, которая позволяет измельчать его в порошок, (в) измельчение растительного вещества в порошок, имеющий объемный средневзвешенный диаметр частиц (d4,3), выбираемый из диапазона от 1 до 2000 мкм, (г) смешивание полученного порошка с кулинарным жировым продуктом в количестве от 0,1 до 25 мас.% в пересчете на массу продукта до равномерного диспергирования порошка по всей массе продукта. Изобретение позволяет уменьшить разбрызгивание кулинарного жирового продукта при жарке с использованием ингредиентов, которые являются дешевыми, натуральными и высокоэффективными. 9 з.п. ф-лы, 1 табл.

КОМПОЗИЦИИ ШОРТЕНИНГОВ И СПОСОБЫ ИХ ПОЛУЧЕНИЯ И ПРИМЕНЕНИЯ

Изобретение относится к масложировой промышленности. Композиция шортенинга, содержащая смесь из целлюлозного волокна, твердого жира и жидкого масла, причем указанная композиция шортенинга содержит менее чем около 1 % воды от общего веса композиции, при этом целлюлозное волокно присутствует в количестве от около 1 до 15 % от общего веса композиции. 3 н. и 25 з.п. ф-лы, 28 табл., 62 пр.

ШОКОЛАДНЫЕ КОМПОЗИЦИИ, СОДЕРЖАЩИЕ ЭТИЛЦЕЛЛЮЛОЗУ

Настоящее изобретение относится к шоколадным композициям и продуктам, содержащим этилцеллюлозу, а также относится к способам получения шоколадных композиций. Предложен термоустойчивый шоколад, содержащий этилцеллюлозу, а именно этилцеллюлозный олеогель. Таким образом, этилцеллюлозу вводят в шоколад в виде раствора в масле или в неводном растворителе предпочтительно от около 1 вес.% до около 3 вес.% этилцеллюлозы. Также могут быть использованы этилцеллюлозные гели для замещения части масел и жиров, в норме присутствующих в шоколаде и/или в составе композиций наполнителей для шоколада с наполнителем, демонстрируя пониженную миграцию масла. Изобретение обеспечивает получение термоустойчивого шоколада, который имеет хорошие ощущения во рту при потреблении и вкусовые свойства. 5 н. и 11 з.п. ф-лы, 7 ил., 3 табл., 10 пр.

СПОСОБЫ ПОДДЕРЖАНИЯ ИЛИ УВЕЛИЧЕНИЯ РОСТА ИЛИ КОГНИТИВНОГО РАЗВИТИЯ

Изобретение относится к композициям для поддержания или увеличения роста и когнитивного развития плода, младенца или ребенка, содержащие один или более комплексных липидов, где один или более комплексных липидов включают, по меньшей мере, приблизительно 0,1% ганглиозидов вес/вес на основе сухого вещества. Также изобретение относится к применению одного или более комплексных липидов для изготовления указанных композиций, в которых указанные липиды включают, по меньшей мере, приблизительно 0,1% ганглиозидов вес/вес на основе сухого вещества. Кроме этого изобретение относится к способам поддержания или увеличения роста и когнитивного развития плода, младенца или ребенка, где способы включают введение вышеуказанных композиций плоду, младенцу или ребенку, нуждающемуся в ней. Изобретение также предусматривает обеспечение беременной матери вышеуказанными композициями, и её информирование, что композиция поддержит или увеличит рост или поддержит или увеличит когнитивное развитие плода. Изобретение ...

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

Изобретение относится к пищевой промышленности и может быть использовано для обогащения пищевых продуктов убихиноном. Способ обогащения убихиноном пищевого продукта предусматривает растворение убихинона в масле/жире при нагревании. Причем масло/жир имеет температуру плавления не ниже 20°С. Далее осуществляют отверждение или пластификацию полученной смеси или превращение полученной смеси в эмульсию типа «масло-в-воде» или эмульсию типа «вода-в-масле». Полученную смесь (эмульсию) добавляют к пищевому материалу. Как вариант, используют масло/жир с температурой плавления ниже 20°С. Предложены также обогащенные убихиноном пищевые продукты, полученные вышеописанным способом, и способы предупреждения осаждения и/или локализации убихинона в пищевом продукте. Изобретение позволяет более равномерно распределить убихинон в пищевом продукте, а также предотвратить его локализацию и обеспечить лучшую доставку убихинона при потреблении такого продукта. 6 н.п. ф-лы.

ПОРОШКООБРАЗНЫЕ КОМПОЗИЦИИ, СОДЕРЖАЩИЕ ПИЩЕВОЕ МАСЛО, И ИХ ПРИМЕНЕНИЕ В ПИЩЕВЫХ ПРОДУКТАХ

... 1. Композиция, содержащая: (i) от 25 до 90 вес.% пищевого масла; (ii) один или более сахарных спиртов и (iii) один или более редуцирующих сахаров; причем указанное масло содержит по меньшей мере 20 вес.% одной или более карбоновых кислот, содержащих по меньшей мере 18 атомов углерода и по меньшей мере две двойные углерод-углеродные связи, или их сложных эфиров, а весовое соотношение (ii) и (iii) составляет от 2:1 до 1:40 и предпочтительно от 1:1 до 1:10. 2. Композиция по п.1, которая высушена распылительной сушкой. 3. Композиция по п.1, которая находится в форме свободно текучего порошка. 4. Композиция по п.3, причем порошок имеет средний размер частиц от 200 до 800 мкм. 5. Композиция по любому из пп.1-4, причем весовое соотношение (i) к общему весу (ii) и (iii) составляет от 1:3 до 10:1. 6. Композиция по любому из пп.1-4, причем одна или более карбоновых кислот выбрана(ы) из DHA, ЭПК и их смесей. 7. Композиция по любому из пп.1-4, причем одна или более карбоновых кислот находятся в форме ...

КОМПОЗИЦИИ, СОДЕРЖАЩИЕ 25-ГИДРОКСИВИТАМИН D3

... 1. Масляная композиция, содержащая масло и 25-гидроксивитамин D3, в которой 25-гидроксивитамин D3 растворен в масле в количестве от примерно 12,5 до 50 мас.% в пересчете на общую массу масляной композиции. 2. Масляная композиция по п.1, дополнительно содержащая антиоксидант. 3. Эмульсия, содержащая масляную композицию, которая включает масло и 25-гидроксивитамин D3, где 25-гидроксивитамин D3 растворен в масле в количестве от примерно 12,5 до 50 мас.% в пересчете на общую массу масляной композиции; и водную композицию. 4. Эмульсия по п.3, в которой масляная композиция диспергирована в виде капель в водной композиции. 5. Микроинкапсулированное масло, содержащее масляную композицию, которая включает 25-гидроксивитамин D3, который растворен в масле в количестве от примерно 12,5 до 50 мас.% в пересчете на общую массу масляной композиции; и инкапсулирующий агент, который инкапсулирует масляную композицию. 6. Микроинкапсулированная масляная композиция по п.5, в которой инкапсулирующий агент представляет ...

СПОСОБ УМЕНЬШЕНИЯ ОБРАЗОВАНИЯ АКРИЛАМИДА

... 1. Способ снижения содержания акриламида в подвергнутых тепловой обработке пищевых продуктах, включающий стадии, на которых: ! а) используют пищевой продукт растительного происхождения, внутри клеточных стенок которого содержится аспарагин, !б) ослабляют упомянутые клеточные стенки путем введения в контакт клеточных стенок с одним или несколькими механизмами ослабления клеточных стенок с целью получения ослабленных клеточных стенок, при этом упомянутый механизм ослабления клеточных стенок выбирают из группы, включающей воздействие на упомянутый пищевой продукт растительного происхождения обладающим синергетическим эффектом количеством энергии ультразвукового излучения, воздействие на упомянутый пищевой продукт растительного происхождения эффективным количеством энергии сверхвысокочастотного излучения, воздействие на упомянутый пищевой продукт растительного происхождения перепадом давлений, вымачивание упомянутого пищевого продукта растительного происхождения в растворе извести и вымачивание ...

СЪЕДОБНЫЕ ЖИРОВЫЕ СМЕСИ

... 1. Продукт на основе оливковых масел, содержащий (1) по меньшей мере одно из оливковых масел однократного прессования и (2) смесь сложных эфиров, образованных стеролами и/или станолами с жирными кислотами, причем жирнокислотная часть смеси содержит менее чем 5 мас.% насыщенных жирных кислот и более чем 60 мас.% полиненасыщенных жирных кислот. 2. Продукт на основе оливковых масел по п.1, отличающийся тем, что жирнокислотная часть смеси содержит более чем 65 мас.% полиненасыщенных жирных кислот. 3. Продукт на основе оливковых масел по п.1 или 2, отличающийся тем, что жирнокислотная часть смеси содержит менее чем 3 мас.% насыщенных жирных кислот. 4. Продукт на основе оливковых масел по любому из пп.1-3, отличающийся тем, что жирнокислотная часть смеси содержит менее чем 2 мас.% стеариновой кислоты. 5. Продукт на основе оливковых масел по любому из пп.1-3, отличающийся тем, что жирнокислотная часть смеси содержит менее чем 1,5 мас.% стеариновой кислоты. 6. Продукт на основе оливковых масел ...

НИЗКОШЛАКОВЫЕ, ЛЕГКО ОЧИЩАЕМЫЕ И МАЛОВЯЗКИЕ СТРУКТУРИРОВАННЫЕ ЛИПИДНЫЕ АНТИПРИГАРНЫЕ КОМПОЗИЦИИ И СПОСОБЫ

... 1. Антипригарная композиция, содержащая от около 60 до около 100 вес.% от общего веса композиции переэтерифицированного структурированного липида, указанный структурированный липид представляющий собой продукт реакции переэтерификации реакционной загрузки, причем указанная реакционная загрузка содержит от около 25 до около 75 вес.% от общего веса загрузки триглицерида со средней длиной цепи, содержащего цепи жирных кислот длиной от С6 до С12, вводимого в реакцию с от около 75 до около 25 вес.% от общего веса загрузки, пищевого длинноцепного масла, содержащего цепи жирных кислот с длиной по меньшей мере С16, и от 0 до около 30 вес.% от общего веса композиции модификатора, выбранного из группы, состоящей из лецитина, глицерида и их комбинации. 2. Антипригарная композиция по п.1, дополнительно содержащая от 0 до около 30 вес.%, предпочтительно по меньшей мере 10 вес.% от общего веса композиции газа-вытеснителя для облегчения доставки путем распыления кулинарной антипригарной композиции, указанный ...

СПОСОБ ПОЛУЧЕНИЯ ПИЩЕВОГО МАСЛОПРОДУКТА С ПОВЫШЕННЫМ СРОКОМ ХРАНЕНИЯ И ПИЩЕВОЙ МАСЛОПРОДУКТ, ПОЛУЧЕННЫЙ ДАННЫМ СПОСОБОМ

КОМПОЗИЦИИ, ВКЛЮЧАЮЩИЕ НЕНАСЫЩЕННЫЕ ЖИРНЫЕ КИСЛОТЫ И СОЕДИНЕНИЯ, ВЫСБОЖДАЮЩИЕ ОКСИД АЗОТА, И ИХ ПРИМЕНЕНИЕ ДЛЯ УСИЛЕНИЯ КОГНИТИВНОЙ ФУНКЦИИ И СВЯЗАННЫХ С НЕЙ ФУНКЦИЕЙ

... 1. Композиция, пригодная для усиления когнитивной функции и связанных с ней функций у животного, включающая одну или более ненасыщенных жирных кислот (НЖК) и одно или более соединений, высвобождающих оксид азота (NO-ВС), в количестве, эффективном для усиления когнитивной функции и связанных с ней функций у животного. ! 2. Композиция по п.1, где животное является человеком или домашним животным. ! 3. Композиция по п.2, где домашнее животное является собакой или кошкой. ! 4. Композиция по п.1, где животное является стареющим животным. ! 5. Композиция по п.1, в которой НЖК включает одно или более из природного рыбьего жира, АЛК, ЭПК, ДПК, ДГК или другой n-3 жирной кислоты из любого источника. ! 6. Композиция по п.1, в которой НЖК является рыбьим жиром. ! 7. Композиция по п.1, включающая от примерно 0,1% до примерно 50% НЖК. ! 8. Композиция по п.1, в которой NO-ВС является аргинином или его производным, высвобождающим оксид азота. ! 9. Композиция по п.1, в которой NO-ВС является цитруллином ...

ЗАМЕДЛЕНИЕ ОКИСЛЕНИЯ В ПИЩЕВЫХ СИСТЕМАХ С ИСПОЛЬЗОВАНИЕМ ЛИПИДОРАСТВОРИМЫХ КАТЕХИНОВ ЧАЯ

ПОЛИМЕРНОЕ ЖЕЛИРОВАНИЕ МАСЕЛ

... 1. Пищевой олеогель, включающий масло, этилцеллюлозу и поверхностно-активное вещество.2. Олеогель по п.1 с температурой желирования от около 40°C до около 90°C3. Олеогель по любому из пп.1 или 2, где масло выбирают из группы, состоящей из соевого масла, масла канолы, кукурузного масла, подсолнечного масла, масла льняного семени, масла горького миндаля, арахисового масла, рыбьего жира, водорослевого масла, пальмового масла, пальмового стеарина, пальмового олеина, пальмоядрового масла, высокоолеинового соевого/канолы/подсолнечного/сафлорового масла, гидрогенизированного пальмоядрового масла, гидрогенизированного пальмового стеарина, полностью гидрогенизированного соевого/канолы/хлопкового масла, высокостеаринового подсолнечного масла, оливкового масла, ферментативно и химически переэтерифицированных масел, твердых масел, какао масла, масла авокадо, масла горького миндаля, кокосового масла, хлопкового масла и их смесей.4. Олеогель по п.3, где масло представляет соевое масло или кукурузное ...

КОМПОЗИЦИЯ, ИСПОЛЬЗУЕМАЯ В КАЧЕСТВЕ ЗАМЕНИТЕЛЯ ПЕТРОЛАТУМА

Изобретение касается композиции, используемой в качестве заменителя петролатума, предназначенной для обработки поверхности кондитерских изделий, пищевых продуктов и поверхностей, которые контактируют с ними, а также для обработки внешних покровов животных и растений включает устойчивое к окислению глицеридное масло и/или жидкий воск, твердый воск, который может быть, однако опущен, если представляет собой жидкий воск, структурирующий жир, и по выбору добавки, выбранные из ингибиторов кристаллизации, ингибиторов гидролиза, ингредиентов пищевых продуктов, добавок для пищевых продуктов, диетических добавок, биоактивных соединений, косметических ингредиентов, пигментов и растворителей. Комбинация устойчивого к окислению глицеридного масла, воска и структурирующего жира позволяет получить композицию с полупрозрачной, напоминающей петролатум структурой, обладающую высокой стабильностью вкуса и запаха, хорошим блеском и способностью препятствовать слипанию, регулируемой адгезией и очень тонкой ...

МАСЛЯНАЯ ИЛИ ЖИРОВАЯ КОМПОЗИЦИЯ

... 1. Жировая или масляная композиция, содержащая от 0,02 до 0,65 мас.% тритерпенового спирта, находящегося в свободном состоянии, и 0,18 мас.% или менее γ-оризанола.2. Жировая или масляная композиция, содержащая от 0,05 до 0,65 мас.% тритерпенового спирта, находящегося в свободном состоянии, и 0,18 мас.% или менее γ-оризанола.3. Жировая или масляная композиция, содержащая от 0,05 до 0,65 мас.% тритерпенового спирта, находящегося в свободном состоянии, и от 0,0002 до 0,18 мас.% или менее γ-оризанола.4. Жировая или масляная композиция по любому из пп. 1-3, содержащая от 0,1 до 0,6 мас.% тритерпенового спирта, находящегося в свободном состоянии.5. Жировая или масляная композиция по любому из пп. 1-3, содержащая от 0,13 до 0,53 мас.% тритерпенового спирта, находящегося в свободном состоянии.6. Жировая или масляная композиция по любому из пп. 1-3, содержащая от 0,0002 до 0,15 мас.% γ-оризанола.7. Жировая или масляная композиция по любому из пп. 1-3, содержащая от 0,0002 до 0,1 мас.% γ-оризанола ...

МАСЛЯНАЯ СУСПЕНЗИЯ, СОДЕРЖАЩАЯ ПРОБИОТИЧЕСКИЕ БАКТЕРИИ, ДЛЯ ПЕДИАТРИЧЕСКОГО ПРИМЕНЕНИЯ

... 1. Масляная суспензия, в частности для педиатрического применения, содержащая:- по меньшей мере одно пищевое масло, выбранное из группы, включающей: оливковое масло, кукурузное масло, соевое масло, льняное масло, арахисовое масло, кунжутное масло, рыбий жир и рисовое масло, где указанное по меньшей мере одно масло присутствует в количестве больше или равном 70% по массе относительно общей массы суспензии, и- по меньшей мере один штамм микроорганизма, выбранного из группы, состоящей из следующих видов: L. acidophilus, L. crispatus, L. gasseri, группы L. delbrueckii, L. salivarius, L. casei, L. paracasei, группы L. plantarum, L. rhamnosus, L. reuteri, L. brevis, L. buchneri, L. fermentum, B. adolescentis, B. angulatum, B. bifidum, B. breve, B. catenulatum, B. infantis, B. lactis, B. longum, B. pseudocatenulatum и S. thermophilus, гдеуказанный штамм присутствует в количестве меньше или равном 30% по массе относительно общей массы суспензии, и где указанный микроорганизм покрыт по меньшей мере ...

АНТИОКСИДАНТНАЯ ЖИРОВАЯ ИЛИ МАСЛЯНАЯ КОМПОЗИЦИЯ, СОДЕРЖАЩАЯ ВЫСОКОНЕНАСЫЩЕННУЮ ДЛИННОЦЕПЬЕВУЮ ЖИРНУЮ КИСЛОТУ

... 1. Жировая или масляная композиция, содержащая 3˜9 вес. ч. олеиновой кислоты, 5˜15 вес. ч. линолевой кислоты и 0,1˜1,5 частей линоленовой кислоты на одну вес. ч. высоконенасыщенных длинноцепьевых жирных кислот. 2. Композиция по п.1, содержащая 3˜7 вес. ч. олеиновой кислоты, 6˜10 вес. ч. линолевой кислоты и 0, 5˜1,5 вес. ч. линоленовой кислоты на одну вес. ч. высоконенасыщенных длинноцепьевых жирных кислот. 3. Композиция по п.1, в которой содержание высоконенасыщенных длинноцепьевых жирных кислот составляет 3˜7 вес.% от всех жирных кислот композиции. 4. Композиция по п.2, в которой содержание высоконенасыщенных длинноцепьевых жирных кислот составляет 3˜ 7 вес.% от всех жирных кислот композиции. 5. Композиция по любому из пп.1-4, в которой высоконенасыщенными длинноцепьевыми жирными кислотами является ЕРА (эйкоза-пентаеновая кислота) и/или DHA (докозагексаеновая кислота). 6. Композиция по любому из пп.1-4, в которую не добавлялся антиоксидант. 7. Композиция по любому из пп.1-4, которая содержит ...

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 ...

СТРУКТУРИРОВАННЫЕ КОМПОЗИЦИИ НА ОСНОВЕ ЛИПИДОВ И СПОСОБЫ ИХ ПРИМЕНЕНИЯ, КОТОРЫЕ ИМЕЮТ СВОЙСТВА, УЛУЧШАЮЩИЕ ЗДОРОВЬЕ И ПИТАНИЕ

... 1. Липидная композиция, которая включает компонент, который является переэтерифицированным структурированным липидом, и компонент, который является фитостерином, при этом упомянутый компонент, который является структурированным липидом, представляет собой продукт реакции переэтерификации загрузки реагентов, при этом упомянутая загрузка реагентов, которая включает от ˜15 до ˜75 вес.%, от общего веса загрузки, среднецепочечного триглицерида, который содержит цепи жирных кислот длиной от С6 до С12, реагирует с количеством от ˜15 до ˜85 вес.%, от общего веса загрузки, длинноцепочечного домашнего масла, которое содержит цепи жирных кислот длиной по меньшей мере С16; и упомянутый компонент, который является переэтерифицированным структурированным липидом, включает по меньшей мере 80 вес.% липидной композиции, а упомянутый компонент, который является фитостериновым эфирным компонентом, включает до 20 вес.% липидной композиции, в обоих случаях от общего веса липидной композиции. 2. Композиция для ...

МАСЛОЖИРОВАЯ КОМПОЗИЦИЯ И СОДЕРЖАЩИЙ ЕЕ ПИЩЕВОЙ ПРОДУКТ ИЛИ НАПИТОК

... 1. Масложировая композиция, включающая: ! по меньшей мере одно растительное масло A, выбранное из льняного масла, масла периллы и масла семян периллы; ! рисового масла; и ! по меньшей мере одного растительного масла В, выбранного из рапсового масла, соевого масла и кукурузного масла, при соотношении растительного масла A, рисового масла и растительного масла В 20-35/15-25/40-65 по весу, ! причем содержание α-линоленовой кислоты, входящей в состав жирных кислот, содержащихся в масложировой композиции, составляет от 15 до 30 вес.%. ! 2. Масложировая композиция, включающая: ! 20-35 вес.%, по меньшей мере одного растительного масла А, выбранного из льняного масла, масла периллы и масла семян периллы; и ! 15-25 вес.% рисового масла, ! причем содержание α-линоленовой кислоты, входящей в состав жирных кислот, содержащихся в масложировой композиции, составляет от 15 до 30 вес.%. ! 3. Масложировая композиция, включающая: ! 30-53 вес.% по меньшей мере одного растительного масла А, выбранного из льняного ...

ПРИМЕНЕНИЕ КОСТОЧКИ АВОКАДО ДЛЯ ПОЛУЧЕНИЯ МАСЛА АВОКАДО, ОБОГАЩЕННОГО АЛИФАТИЧЕСКИМИ МНОГОАТОМНЫМИ СПИРТАМИ И/ИЛИ ИХ АЦЕТИЛИРОВАННЫМИ ПРОИЗВОДНЫМИ

... 1. Применение семян авокадо для получения путем механического прессования масла авокадо, обогащенного алифатическими многоатомными спиртами и/или их ацетилированными производными, при этом указанные семена составляют от 10 до 50 мас.% от общей массы используемого авокадо, указанные алифатические многоатомные спирты являются насыщенными, мононенасыщенными или полиненасыщенными трехатомными спиртами С-Cалифатического неразветвленного линейного 1,2,4-тригидроксильного типа.2. Применение по п. 1, где семена авокадо составляют от 15 до 40 мас.%, в особенности от 20 до 40 мас.%, от общей массы используемого авокадо.3. Применение по п. 1 или п. 2, где авокадо измельчены или нарезаны долькамии, затем высушены при высокой температуре, как правило от 60 до 150°С, предпочтительно до получения остаточной влажности, меньшей или равной 5%, перед получением масла путем механического прессования.4. Применение по п. 3, где после измельчения и сушки авокадо перед получением масла путем механического прессования ...

ZUSAMMENSETZUNG ZUR OBERFLÄCHENBEHANDLUNG

STABILE SUSPENSION EINER TEILCHENFÖRMIGEN KOMPONENTE

VISKOSE FETTZUSAMMENSETZUNGEN MIT NIEDRIGEM TRANS-FETTGEHALT, SOWIE VERFAHREN UND PRODUKTE

Verfahren zur Verbesserung der Aromastabilitaet von Fettsaeureprodukten und Fettsaeureprodukte mit verbesserter Aromastabilitaet

Dispersion of triglycerides

The present invention provides a dispersion comprising (i) a triglyceride continuous phase; (ii) a triglyceride dispersed phase; and (iii) a mono or di ester of glycerol and Moringa oil.

A New or Improved Edible Fat Product.

... 21,549. ParÚ, J. L. A. Oct. 26. Food fats.-Consists in a preparation for table use instead of butter and composed of lard mixed with a small proportion of taste-neutralizing and flavouring ingredients. In examples given, flour or pulverized fish with meat extract and condiments are added to the lard; or molasses which contains salts of sodium, potassium, and calcium, or medicinal substances, may be employed. The lard may contain vegetable fat or oil.

Removal of free fatty acids from glyceride oils

Improvements in frying technology

MOISTURE BARRIER AND ITS PREPARATION

Flavour composition

... 1,132,288. Flavour composition. UNILEVER Ltd. 10 Oct., 1966 [11 Oct., 1965], No. 45157/66. Heading A2B. A composition, which may be added to fat-containing foods to give a cheeseflavoured food, comprises at least one fatty acid selected from the group consisting of butyric, caproic, caprylic, and capric acid, at least one phenol selected from the group consisting of phenol, o-, m-, or p-cresol, guaiacol, m- or p-ethylphenol, 3, 5-dimethylphonel, m-propylphenol, 3-methyl-5- ethyl phenol, m-methoxyphenol, 2, 6- dimethoxyphenol, p-methyl guaiacol, pethyl guaiacol, and alphanaphthol, and at least one lactone, or percursor thereof, of an. aliphatic hydrdxycarboxylic acid having 4-22 carbon atoms in the molecule, the hydroxy carboxylic acid being in the form of the gamma-, delta-, or epislonisomer. Additionally a ketone having in the molecule a methyl group and a C 2 -C 15 alkyl group, or a precursor thereof, may also be present. Reference has been directed by the Comptroller to Specification ...

Liquid compositions

Compositions comprising polyunsaturated fatty acids

LIPID COMPOSITIONS USEFUL IN DIETETICS

PROTECTION

Process for removing higher-melting fatty materials from glyceride oils

The subsequent removal of higher melting fatty material from glyceride oils is facilitated by the addition of 0.001-0.5%, by weight of the oil, of a sucrose fatty acid ester which contains not more than 5 unesterified hydroxyl groups per sucrose molecule and which contains, by weight of the total fatty acids, 15-80%, C12- 22-saturated acids and 85-20%, C12- 22-unsaturated acids; the fatty acids present in the additive suitably comprise 8-16% palmitic acid and 5-15% stearic acid so as to amount in total to 15-27% saturated acids, and 64-76% octadecenoic acid and 3-9% octadecandienoic acid so as to amount to 85-73% unsaturated acids. The oil and additive may either be heated together until all the fatty material present is liquid before being cooled, or alternatively, the oil may first be completely liquified by heating and the additive then added. The preferred sucrose ester contains 19% palmitic and stearic acids, 79.5% oleic acid and 1.4% linoleic acid. Specification 604,136 is referred ...

A COMPOSITION AND METHOD FOR PRODUCING A POTATO AND POTATO CHIP FLAVOR AND AROMA

... 1278601 Potato chip flavour RESEARCH CORP 25 July 1969 [9 Aug 1968] 37547/69 Heading A2B [Also in Division C5] A method of producing a potato and potato chip flavour comprises heating methionine in the presence of oil. A reducing sugar (e.g. glucose, maltose or lactose) may be present. The heating may be effected at 50-220‹C and may be carried out under deep fat drying conditions. The flavour may be volatalised during the heating process, condensed and mixed with a solid or liquid carrier prior to use. The oil after the heating process may be vacuum steam distilled, and the resulting oil having the desired flavour may be used as a frying medium for potato slices, as a spray or as a salad dressing. The food may be present during the heating process to develop the desired flavour therein. Oils which may be used include tallow, coconut, palm kernel, sunflower, corn, soya, peanut and safflower oils, lard, hydrogenated oils, mineral oil and silicone oil.

Sliceable oil

Fat product

A fat product, particularly an animal fat product comprises one or more globules of fat surrounded by proteinaceous material, particularly by connective tissue present in animal fat, the product being preferably hydrophilic. The product is made by reducing fat tissue to small pieces, heating to render some of the fat, removing the rendered fat, and so leaving the unrendered fat as globules surrounded by connective tissue.

Food products

The following hydrocarbons are prepared: Hexa-1,5-diene, in Example 6, by treating allyl chloride with Mg. metal in ether; Hexa - 1,5 - diyne, in Example 6, by treating 1,2,5,6-tetrabromohexane in ether with sodamide in liquid ammonia; Octa - 1,5 - diyne, in Example 6, by reacting hexa-1,5-diyne with ethyl iodide in ether in the presence of sodamide in liquid ammonia; Hepta - 1,6 - diyne, in Example 8, by reacting sodium acetylide in liquid ammonia with 1,3-dibromopropane; Nona - 1,6 - diyne, in Example 8, by reacting hepta-1,6-diyne with ethyl iodide in ether in the presence of sodamide in liquid ammonia.ALSO:A cream- or butter-like flavouring principle for foods consists of the novel compounds cis-hept-4-enal and/or trans-hept-4-enal or precursor compounds which form the cis- or trans-hept-4-enal as by hydrolysis, oxidation or antoxidation in situ in the foodstuff, for instance during cooking or storage. The following precursors are mentioned: (1) the diethyl acetal of cis- or trans-hept ...

Solvent-free process for obtaining phospholipids and neutral enriched krill oils

METHOD FOR REFINING LIPID PHASES, AND USE

Jatropha curcas processing methods and products

Solvent-free process for obtaining phospholipids and neutral enriched krill oils.

Processes for recovering tocotrienols tocopherols and tocotrienol like compounds

Solvent-free process for obtaining phospholipids and neutral enriched krill oils.

Jatropha curcas processing methods and products

Solvent-free process for obtaining phospholipids and neutral enriched krill oils.

Jatropha curcas processing methods and products

ROASTING FAT PRODUCT WITH IMPROVED SPRAYING BEHAVIOR

STYRENE ESTER AS FOOD ADDITIVES

STABLE DISPERSION OF PARTICLES IN EDIBLE OIL

POWDERED COMPOSITIONS, THE ONE FOOD OIL CONTAINING, AS WELL AS YOUR USE IN FOOD PRODUCTS

FOOD OIL WITH ADDED VITAMINS, THE CALCIUM ASSIMILATION FAVOURING

LANGKETTIGE HIGH-INSATIATED FATTY ACID ABSTENTION ANTI-OXIDIZING EFFECTS OF FETTODER OIL COMPOSITION

PROCEDURE FOR THE PRODUCTION OF PREPARATIONS WITH HIGH ONE STEROLGEHALT

PROCEDURES FOR the PRODUCTION OF CALENDULASÄURE, a FATTY ACID WITH DELTA-8,10,12 CONJUGATED DOUBLE BONDS AND DIMORPHEKOLINSÄURE, a FATTY ACID WITH a 9-HYDROXYL-GRUPPE AND a DELTA 10.12 CONJUGATED DOUBLE BONDS

FRITTIERFETTZUSAMMENSETZUNG

25-HYDROXY-VITAMIN-D3-ZUSAMMENSETZUNGEN

OILY MIXTURE OF NATURAL BIOLOGICAL EFFECTIVE COMPONENTS FOR THE PRODUCTION OF AN ENRICHED FOOD PRODUCT

VERFAHREN ZUR HERSTELLUNG EINES RAHMARTIGEN PASTENFORMIGEN TROCKENPRODUKTES

OIL COMPOSITION OUT CONJUGATED LINOLSÄURE

FAT ON BASIS NOT HYDROGENIERTEN OF VEGETABLE OIL ASSISTANCE INCREASED DIGLYCERIN EMULGATORENZUSAMMENSETZUNGTT

OF CONDITIONS OR ILLNESSES, THE BY SUBFUNCTION OF THE BRAIN CAUSES COMPOSITIONS FOR PREVENTION OR ALLEVIATION

PROCEDURE FOR THE PRODUCTION OF HIGH-ON-CLEANED INTACT ONE SOJABOHNENHYPOKOTYLEN

PRODUCTS FOR MODIFYING AN OIL AROUND THE FAT CONTENT FROM FRITTIERTEN FOOD TO REDUCING

PROCEDURE FOR THE PRODUCTION OF A CREAM-WELL-BEHAVED PASTENFORMIGEN OF DRYING PRODUCT

MULTILEVEL EDIBLE MOISTURE BARRIER FOR FOOD

HYDROXYTYROSOL STRENGTHENING OILS AND THEIR USE

SILICON CONTAINING FOOD

PROCEDURE FOR THE PRODUCTION AN OIL AND STRUCTURING MEANS ABSTENTION OF AN EDIBLE DISPERSION

AVOIDANCE OF THE PRÄZIPITATION OF UBICHINON

FAT-SOLUBLE POLYMERS AND YOUR USE IN FOOD.

FAT WITH REFINED SMELL AND PROCEDURE FOR THE PRODUCTION.

HYDRATISIERBARE POWDERS.

TRIGLYCERIDOELFRAKTIONIERUNG

GALACTOSYL ISOMALT, PROCEDURE FOR ITS PRODUCTION AND USE

PROCEDURE FOR THE PRODUCTION OF FAT MATERIAL

PROCEDURE FOR EXTRACTING STEROL WITH A POLAR SOLVENT FOR THE PRODUCTION OF A MIKROBIELLEN OIL WITH LOW ONE STEROLGEHALT

PROCEDURE FOR THE PRODUCTION OF PHYTOSTEROL OR PHYTOSTANOL MIKROPARTIKELN

PROCEDURE FOR THE PRODUCTION OF FOOD

LIPIDZUSAMMENSETZUNG FOR COSMETICS

COMPOSITIONS WITH EDIBLE OILS OR FATS AND THEREIN DISSOLVING PHYTOSTEROLEN AND/OR PHYTOSTANOLEN

FAT MIXTURES WITH CRYSTAL MODIFIERS

REINFORCEMENT OF FOOD WITH OLIVE FRUIT COMPONENTS

EDIBLE FAT MIXTURES

Procedure for the improvement and stabilization of the taste of fat or oils containing food

VERESTERTE POLYOXYALKYLENBLOCKCOPOLYMERE AS CALORIE ARMS FAT SENTENCE MEANS

Food preparations for cooking in micro-wave ovens, with solidified vegetable oil, and procedure for their elaboration

Food preparations for cooking in micro-wave ovens, with solidified vegetable oil, and procedure for their elaboration. Food preparations are described containing vegetable oil solidified at room temperature, packed specially for cooking in micro-wave ovens, and a procedure for their elaboration. The composition of the food preparations comprises mainly popcorn, vegetable oil, oil solidifying agent and possibly other optional ingredients, such as sugar, salt, aromatics, flavourings, colours and preserving agents. The elaboration procedure is based on the batching of corn in a special wrapper for microwave cooking, and then the batching of the other ingredients, previously mixed consistently and according to the individual formulations of each food preparation, under thermal control at a temperature of 50-70° C.

Extruded food products comprising probiotic micro-organisms

The present invention relates to a vacuum infused synbiotic human extruded food product having 1) a density of 1 g/L to 1000 g/L at RT, 2) a sugar content of less than 10 wt %, 3) a total content of at least one of inulin and/or FOS ranging from 2.5-10 wt %, 4) a ratio between saturated to unsaturated fatty acids in total fat content of less than 20/1, and wherein at least one strain of probiotics is evenly distributed in said food product in an oil vehicle and wherein the food product has a probiotic count of at least 10 6 CFU/kg of dry matter. The invention furthermore relates to methods for obatining the product and production plants for producing the product.

Enhanced Absorption of Omega Fatty Acid Oils

A composition for increasing the bioavailability of oils in humans and animals comprising mixing a first emulsifier and a second emulsifier in a ratio ranging from about 1:1 to about 3:1 with a consumable oil wherein the first emulsifier is polyoxyethylene sorbitan monooleate and the second emulsifier is tocopheryl polyethylene glycol succinate. A method for increasing the bioavailability of such a composition is also provided.

Chocolate compositions containing ethylcellulose

A heat resistant chocolate containing ethylcellulose. The ethylcellulose is introduced into the chocolate as a solution in oil or in a non-aqueous solvent, suitably in an amount of from about 1% to about 3% ethylcellulose by weight. Ethylcellulose oleogels may also be used to replace a portion of the oils and fats normally present in chocolate and/or to formulate fillings for filled chocolates exhibiting reduced oil migration. Also provided are methods of making chocolate compositions according to the invention.

Coconut oil-based intranasal composition and use

The present invention relates to the use of coconut oil as an active agent in natural, health-promoting products, particularly for intranasal use.

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.

Coating fat composition and particulate composition using the same

A particulate composition, wherein a hydrophilic substance is polydispersed in a matrix of a fat composition having a solid fat content at 25 C of 58% or more and a solid fat content at 37 C of 90% or less; and a coating fat composition containing 45% by weight or more of a triglyceride comprising at least both a saturated fatty acid having 6 to 12 carbon atoms and a saturated fatty acid having 14 or more carbon atoms as constituent fatty acids, wherein the proportion of the saturated fatty acid having 14 or more carbon atoms in the constituent fatty acids of the whole fat exceeds 50% by weight.

Agent for improving lipid metabolism

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

SYSTEM AND METHOD FOR USING VEGETABLE OIL WITH MODIFIED RHEOLOGY AS POPCORN FAT

Disclosed is a trans fat replacement system and a composition comprising a composition of an expanded, low-density carbohydrate and at least one edible oil wherein the expanded, low-density carbohydrate modifies the rheology of the at least one edible oil. 1. A composition comprising a saturated edible oil and an expanded low-density carbohydrate.2. The composition of wherein the expanded low-density carbohydrate has a moisture content of less than 8%.3. The composition of wherein the expanded low-density carbohydrate has a moisture content of about 7.6%.4. The composition of wherein the expanded low-density carbohydrate has a moisture content of less than 1%.5. The composition of wherein the expanded low-density carbohydrate has an oil entrainment capability of 4 to 10 times a weight of the low-density carbohydrate.6. The composition of wherein the oil entrainment capability is 5 to 6 times the weight of the low-density carbohydrate.7. The composition of wherein the oil entrainment capability is about 9 times the weight of the low-density carbohydrate.8. The composition of wherein the expanded low-density carbohydrate has a bulk density less than 0.5 g/cc.9. The composition of wherein the expanded low-density carbohydrate has a bulk density of 0.05 g/cc to 0.5 g/cc.10. The composition of wherein the expanded low-density carbohydrate has a bulk density of 0.05 g/cc to 0.4 g/cc.11. The composition of wherein the expanded low-density carbohydrate has a bulk density of 0.10 g/cc to 0.15 g/cc.12. The composition of wherein the expanded low-density carbohydrate is selected from the group consisting of expanded dextrins claim 1 , starches claim 1 , celluloses and gums.13. The composition of wherein the expanded low-density carbohydrate is maltodextrin.14. The composition of wherein the expanded low-density carbohydrate has a random porous structure.15. The composition of wherein the expanded low-density carbohydrate is ground popped popcorn.16. The composition of wherein ...

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.

OIL AND FAT COMPOSITION

Provided is a diacylglycerol-containing fat or oil composition in which a precipitation of crystal is inhibited even under low temperature. The fat or oil composition comprises the following components (A) and (B): (A) a polyglycerin fatty acid ester having an average polymerization degree of glycerin of 20 or more; and (B) 20 mass % or more of diacylglycerol. 17-. (canceled)8. A fat or oil composition , comprising the following components (A) and (B):(A) a polyglycerin fatty acid ester having an average polymerization degree of glycerin of 20 or more; and(B) 20 mass % or more of diacylglycerol.9. The fat or oil composition according to claim 8 , wherein the polyglycerin fatty acid ester has a hydroxyl value of 80 mg-KOH/g or less.10. The fat or oil composition according to claim 8 , wherein the polyglycerin fatty acid ester has a hydroxyl value of from 5 to 30 mg-KOH/g or less.11. The fat or oil composition according to claim 8 , wherein the polyglycerin fatty acid ester has a hydroxyl value of from 5 to 20 mg-KOH/g or less.12. The fat or oil composition according to claim 8 , wherein constituent fatty acids of the polyglycerin fatty acid ester comprise (a-1) claim 8 , (a-2) claim 8 , and (a-3):(a-1) from 20 to 80 mass % of saturated fatty acids having 16 or more carbon atoms;(a-2) from 0 to 80 mass % of saturated fatty acids having 14 or less carbon atoms; and(a-3) from 0 to 80 mass % of unsaturated fatty acids having 16 or more carbon atoms.13. The fat or oil composition according to claim 8 , wherein constituent fatty acids of the polyglycerin fatty acid ester comprise (a-1) claim 8 , (a-2) claim 8 , and (a-3):(a-1) from 20 to 80 mass % of saturated fatty acids having 16 or more carbon atoms;(a-2) from 0 to 40 mass % of saturated fatty acids having 14 or less carbon atoms; and(a-3) from 0 to 80 mass % of unsaturated fatty acids having 16 or more carbon atoms.14. The fat or oil composition according to claim 8 , wherein constituent fatty acids of the polyglycerin ...

THIXOTROPIC COMPOSITIONS

Thixotropic compositions and methods to produce thereof comprising ethylcellulose, triacylglycerol oil and non-ionic surfactant are provided. The ethylcellulose concentration is in the range of 1-15% and the surfactant to oil ratio is in the range of 40:60 to 60:40. 1. A thixotropic composition comprising ethylcellulose in combination with a triacylglycerol oil and a non-ionic surfactant , wherein the ethylcellulose concentration is in the range of about 1-15 wt %.2. The composition of claim 1 , wherein the surfactant to oil ratio is in the range of about 40:60 to 60:40 (w/w) surfactant to oil.3. The composition of claim 1 , wherein the surfactant to oil ratio is in the range of about 45:55 to 55:45 (w/w) surfactant to oil.4. The composition as defined in claim 1 , wherein the oil is a mono-unsaturated triacylglycerol oil.5. The composition of claim 4 , wherein the oil is an oleic acid-containing oil.6. The composition of claim 1 , wherein the oil is selected from the group consisting of high-oleic sunflower claim 1 , high-oleic & high-stearic sunflower oil claim 1 , high-oleic soybean claim 1 , high-oleic canola claim 1 , high-oleic safflower oil claim 1 , sunflower oil claim 1 , safflower oil claim 1 , soybean oil claim 1 , algal oil claim 1 , microbial oil claim 1 , canola oil claim 1 , avocado oil claim 1 , olive oil claim 1 , medium and short-chain saturated triglyceride oils and mixtures thereof.7. The composition as defined in claim 1 , wherein the ethylcellulose has a molecular weight selected from the group consisting of 4 cp claim 1 , 10 cp claim 1 , 22 cp claim 1 , 45 cp claim 1 , 100 cp claim 1 , 300 cp and mixtures thereof.8. The composition as defined in claim 1 , wherein the surfactant comprises at least one of myristoleate claim 1 , palmitoleate claim 1 , oleate and gadoleate.9. The composition as defined in wherein the surfactant is selected from the group consisting of polyoxyethylene sorbitan monooleate (Tween 80) claim 1 , sorbitan monooleate ( ...

OIL OR FAT COMPOSITION

A fat or oil composition comprising from 0.02 to 0.65 mass % of a free type triterpene alcohol and 0.18 mass % or less of a γ-oryzanol.

OIL AND FAT COMPOSITION AND METHOD OF PRODUCING THEREOF

The present invention addresses the problem of developing an oil and fat composition which can be used for accelerating or omitting tempering in production process of chocolate, and is capable of maintaining StOSt type triglyceride crystals in a fine state stably, shows good dispersibility, and offers ease of handling such as subdivided packaging or the like. 1. An oil and fat composition comprising 4 to 40% by weight of StOSt type triglyceride , 20 to 80% by weight in total of PHX type triglyceride and HX2 type triglyceride , and 8 to 50% by weight of X3 type triglyceride , said oil and fat composition comprising 70 to 100% by weight of the above triglycerides in total , wherein St represents stearic acid , O represents oleic acid , P represents palmitic acid , H represents saturated fatty acid , and X represents unsaturated fatty acid.2. The oil fat composition according to claim 1 , wherein the content of HX2 type triglyceride is greater than the content of PHX type triglyceride.3. The oil and fat composition according to comprising oil and fat whose StOSt content is not less than 30% by weight and transesterified oil of palm-based oil and fat and vegetable oil which are in a liquid state at 25° C.4. The oil and fat composition according to which is in an aerated form.5. The oil and fat composition according to in which a fat crystal comprises a triple-chain structure β form fat crystal.6. A seeding agent of chocolate comprising said oil and fat composition according to .7. The seeding agent of chocolate according to which is filled in pillow packaging or BIB packaging.8. A chocolate produced using said seeding agent according to .9. A method for producing an oil and fat composition comprising the step of subjecting the oil and fat composition comprising 4 to 40% by weight of StOSt type triglyceride claim 6 , 20 to 80% by weight in total of PHX type triglyceride and HX2 type triglyceride claim 6 , and 8 to 50% by weight of the X3 type triglyceride claim 6 , said ...

METHOD OF MANUFACTURING POROUS GRANULES

The present invention discloses a method of manufacturing porous granules, a porous granule obtained by the method, a lipid-containing granule and a method of manufacturing thereof, and a food containing the lipid-containing granules and a method of manufacturing thereof. The porous granule of the present invention is bigger than the granule manufactured by the spray drying method, has high solubility, is easily obtained (porous structure can be easily formed), and has enough hardness. In addition, drying time and drying cost can be reduced because an amount of water to be dried can be reduced. The porous granule can be obtained by mixing a powder whose solubility is at most 100 g per 100 mL of water at 20° C., with water and drying a mixture under reduced pressure to obtain the porous granules having loose bulk density of at least 0.30 g/mL, having porous structure, and capable of absorbing lipids. 1. A method of manufacturing porous granules comprising the steps of:mixing a powder with water; anddrying a mixture under reduced pressure, whereinthe powder contains at least one of ingredients selected from a group consisting of monosaccharide, disaccharide, salt, amino acid and amino acid salt,solubility of the powder is at most 100 g per 100 mL of water at 20° C., andloose bulk density of the porous granules is at least 0.30 g/mL.2. The method according to claim 1 , whereinthe percentage of at least one of ingredients selected from a group consisting of monosaccharide, disaccharide, salt, amino acid and amino acid salt is at least 80 wt. % in the powder.3. The method according to claim 1 , whereinthe mixture contains at least 40 wt. % of the powder when the mixture of the powder and water is assumed to be 100 wt. %.4. A porous granule for absorbing lipid obtained from the manufacturing method according to .5. The porous granule for absorbing lipid according to claim 4 , wherein{'sup': '2', 'a compressive stress of a test piece of the porous granule prepared in 16 mm ...

OILS AND FATS WITH IMPROVED SPATTERING BEHAVIOUR

Edible oil with improved spattering behaviour containing 0.01 to 1% w/w hydrophobin. 1. Edible oil with an overrun of less than 15% , preferably less than 10% , even more preferably less than 5% which comprises 0.01% to 1% w/w of hydrophobin and wherein the water content is such that the water/hydrophobin weight ratio is less than 1:5 , preferably less than 1:10.2. Edible oil according to containing over 0.1% w/w hydrophobin.3. Edible oil according to containing less than 0.5% w/w hydrophobin.4. Edible oil according to wherein the hydrophobin is a class II hydrophobin.5. Edible oil according to wherein the hydrophobin is HFB II. The invention relates to oils and fats showing improved spattering behaviour when used for shallow frying.The use of oils and fats for frying often is accompanied by spattering. Spattering is an issue for all cooking products, but can be especially violent for oil.Usually a distinction is made between primary spattering and secondary spattering. Primary spattering occurs when a frying product is an emulsion phase containing a dispersed aqueous phase. When heating the emulsion to a temperature over 100° C. the dispersed water will evaporate under more or less spattering. Primary spattering is usually not an issue for oils, because the very small amounts of water that can be dissolved in oil can evaporate in an orderly fashion during heating.With secondary spattering is denoted spattering which occurs when water or a water containing food product such as meat is brought into a heated frying oil. Secondary spattering is usually very violent in oil compared to frying products based on emulsions.Despite this clear disadvantage of using oil as a cooking aid, many consumers prefer to continue to use oil as their deep or shallow frying medium. The present invention is related particularly to a method for improving secondary spattering behaviours of edible oil from which water is essentially absent. Primary and secondary spattering behaviours are ...

HEAT TOLERANT LIPID-BASED FILLING

Methods and compositions for a lipid-based food filling including a lipid system, and particulates having a size of about 30 micrometers or less, the particulates having a lipophilic surface, wherein the filling has a water activity of less than about 0.3 and wherein substantially no fat separates from the filling when the filling is heated to temperatures of up to about 200° F. 1. A lipid-based food filling , comprising:(a) a lipid system, and(b) particulates having a size of about 30 micrometers or less, the particulates having a lipophilic surface,wherein the filling has a water activity of less than about 0.3 and wherein substantially no fat separates from the filling when the filling is heated to temperatures of up to about 200° F.2. The filling of claim 1 , wherein the lipid system comprises a high-melting lipid having a melting point of about 110° F. or higher and a low-melting lipid having a melting point of about 105° F. or lower.3. The filling of claim 2 , wherein the high-melting lipid comprises shortening.4. The filling of claim 2 , wherein the low-melting lipid comprises soybean oil.5. The filling of claim 2 , wherein the lipid system comprises about 60 wt % to about 90 wt % low-melting lipid.6. The filling of claim 2 , wherein the lipid system comprises about 10 wt % to about 40 wt % high-melting lipid.7. The filling of claim 2 , wherein the lipid system comprises about 75 wt % low-melting lipid and about 25 wt % high-melting lipid.8. The filling of claim 1 , wherein the lipid system is present in an amount of about 25 wt % to about 45 wt % of the filling.9. The filling of claim 1 , wherein the lipid system is present in an amount of about 33 wt % of the filling.10. The filling of claim 1 , wherein the particulates comprise calcium carbonate particles.11. The filling of claim 1 , wherein the particulates are present in an amount of about 10 wt % to about 25 wt % of the filling.12. The filling of claim 1 , wherein the particulates are present in an ...

POLYUNSATURATED FATTY ACID-CONTAINING SOLID FAT COMPOSITIONS AND USES AND PRODUCTION THEREOF

The present invention provides a solid fat composition that includes an oil having saturated fat and an oil having at least one long chain polyunsaturated fatty acid. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low to no presence of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions. 1. A method for producing a solid fat composition comprising:a) mixing an oil comprising saturated fat with an oil comprising at least one LC-PLJFA to form a mixture; andb) solidifying the mixture to form a solid fat composition, wherein no exogenous emulsifier is added in producing the solid fat composition.2. The method of claim 1 , wherein the oil comprising saturated fat is selected from the group consisting of microbial stearin claim 1 , unfractionated palm oil claim 1 , palm olein claim 1 , palm stearin claim 1 , palm mid fraction claim 1 , unfractionated palm kernel oil claim 1 , palm kernel olein claim 1 , palm kernel stearin claim 1 , unfractionated cotton seed oil claim 1 , cotton seed olein claim 1 , cotton seed stearin claim 1 , coconut oil claim 1 , unfractionated shea butter oil claim 1 , shea butter stearin claim 1 , interesterified palm oil blend claim 1 , interesterified cotton seed oil blend claim 1 , fish oil stearin claim 1 , and combinations thereof.3. The method of claim 1 , wherein the oil comprising at least one LC-PUFA is unwinterized.4. The method of claim 1 , wherein the oil comprising at least one LC-PUFA comprises saturated fat.5. The method of claim 1 , wherein the oil comprising at least one LC-PUFA comprises between about 5% to about 70% by weight of at least one LC-PUFA selected from the group consisting of docosahexaenoic acid claim 1 , omega-3 or omega-6 docosapentaenoic acid claim 1 , arachidonic ...

Fat and/or oil composition

Provided is a fat or oil composition, comprising: (A) from 0.02 to 1.8 mass % of a free type triterpene alcohol; and (B) 1.4 mass % or less of a fatty acid ester type triterpene alcohol, in which a mass ratio of the component (A) to the component (B) ((A)/(B)) is larger than 1.

Shortening compositions and methods for forming the same

The present invention relates to shortening compositions having reduced trans-fatty acids and methods of making the same. Such a shortening composition may include, for example, a mixture of a hard fat, a non-hydrogenated oil and an emulsifier. The shortening compositions may be used to make various food products.

Carotenoid Oil Suspension With High Bioavailability And Preparation Method Thereof

A carotenoid oil suspension and preparation method thereof are provided. The method includes the following steps: a) mixing carotenoid with organic solvent, heating the mixture to dissolve the carotenoid sufficiently to obtain carotenoid solution; b) introducing the carotenoid solution obtained in step a) into a vegetable oil solution stirred in high speed by spraying, meanwhile recovering the organic solvent generated during spraying under vacuum condition, then, simultaneously completing recycling and spraying, thereafter, obtaining carotenoid oil suspension; wherein, the carotenoid oil suspension comprises a carotenoid crystal with an average particle size of less than 5 μm. The method is applicable in industrial scale with continuous operation and increased efficiency without additional carotenoid crystal grinding processes, and decreases the degradation of carotenoid during the preparation process of carotenoid oil suspension. 1. A method of preparing for a carotenoid oil suspension of , comprising the following steps:a) mixing a carotenoid with an organic solvent to obtain a mixture, heating the mixture to sufficiently dissolve the carotenoid to obtain a carotenoid solution.b) introducing the carotenoid solution obtained in step a) into a vegetable oil solution under a high speed stirring by spraying, and in the meantime recovering the organic solvent generated during spraying under vacuum condition, then simultaneously completing recovering and spraying, thereafter, obtaining a carotenoid oil suspension.wherein, the carotenoid oil suspension comprises a carotenoid crystal with an average particle size of less than 5 μm, the organic solvent is water-soluble organic solvent or water-insoluble organic solvent.2. The method according to claim 1 , wherein the carotenoid is at least one selected from the group consisting of β-carotene claim 1 , xanthophyll claim 1 , zeaxanthin claim 1 , lycopene claim 1 , canthaxanthin and astaxanthin; the vegetable oil solution is ...

EDIBLE OILS FOR FRYING AND COOKING FOODS HAVING HEALTH BENEFITS

A healthy Omega-7 based cooking oil for frying and cooking foods raw or prepared foods. The healthy cooking oil comprises mixture of oils having at least 30%-60% Omega-7, and 70%-30% any healthy or neutral oil. The Omega-7 oil is purified from sea buckhorn and/or its derivatives, algae and/or its derivatives, fish oil and/or its derivatives, and/or macadamia nuts and/or its derivatives. Healthy or neutral oils may be canola oil and walnut oil. The Omega-7 cooking oil may further comprises stabilizers, antioxidants, and polyphenols in an amount not to exceed about 10% or the oil mixture. 1. An edible oil for frying and cooking foods comprising:(i) a mixture of oils having at least 30%-60% Omega-7; and(ii) 70%-30% any healthy or neutral oil.2. The edible oil for frying and cooking foods of wherein the Omega-7 oil is purified sea buckhom and/or its derivatives.3. The edible oil for frying and cooking foods of wherein the Omega-7 oil is purified algae and/or its derivatives.4. The edible oil for frying and cooking foods of wherein the Omega-7 oil is purified fish oil and/or its derivatives.5. The edible oil for frying and cooking foods of wherein the Omega-7 oil is purified from macadamia nuts and/or its derivatives.6. The edible oil for frying and cooking foods of wherein the healthy or neutral oils are taken from the group consisting of canola oil and/or walnut oil.7. The edible oil for frying and cooking foods of further comprising:stabilizers;antioxidants; and/orpolyphenols in an amount not to exceed about 10% or the oil mixture.8. A method for frying or cooking food claim 1 , the method comprising frying or cooking the food with the edible oil composition according to .9. A method for frying or cooking food claim 1 , the method comprising frying or cooking the food with the edible oil composition according to claim 1 , that results in less arterial plaque than with currently used frying oils.10. A method for frying or cooking food claim 1 , the method comprising ...

Confectionery Coating Fat with Low Saturated Fat

Disclosed are compositions for confectionery coating fat compositions, wherein the coatings exhibit good coating properties yet have very low saturated fat contents, very high unsaturated fat contents and low trans contents. The confectionery coating fat compositions of the invention can be used alone or in blends to have 35 to 80%, e.g., 70% or less, saturated fatty acids for preparing confectionery coating compositions comprising sugar and flavor that exhibit good snap. The confectionery coating fat compositions are blends of a structuring agent, e.g., from about 35 to about 80%, with liquid oil in an amount of from about 20 to 65%. In some products the structuring agent can comprise an interesterified blend of palm stearine, e.g., from about 30 to 75%, of low iodine value and from palm kernel stearine, e.g., from about 25 to 70%, also of low iodine value. The structural fat can contain at least 90% of the saturated fatty acids present as lauric, myristic, palmitic and stearic acids. Fat blends including the confectionery coating fat compositions can include melt-enhancing or heat stability enhancing fats in amounts necessary to achieve the effect of the added fats. 1. A low SAFA confectionery coating fat composition for preparing coatings that rapidly set up to structurally stable form , comprising a blend of:a. a structuring agent comprising an interesterified blend of palm stearine and palm kernel stearine; andb. a liquid triglyceride oil.2. A confectionery coating fat composition according to claim 1 , wherein structuring agent comprises an interesterified blend comprising 30 to 75% of palm stearine having an iodine value of less than 18 and from 25 to 70% palm kernel stearine having an iodine value of less than 10.3. A confectionery coating fat according to claim 1 , wherein the structuring agent comprises at least 90% of the saturated fatty acids present as lauric claim 1 , myristic claim 1 , palmitic and stearic acids.4. A confectionery coating fat ...

FAT EMULSION PROVIDING TASTE MASKING FOR ACTIVE HEALTH AND WELLNESS INGREDIENTS

The embodiments relate to fat emulsion structures based on both an aqueous and non-aqueous glycerin component as the primary aqueous component in which the fat emulsion can create a wide range of viscosities that mimic fat structures similar to cream, or all the way to hardened fat structures like Trans Fat. The fat emulsion can be added to a wide group of foods that use a monosaccharide or disaccharide as the basis for its sweetener component, can lower the sugar content of foods, can improve mouth feel while lowering the fat content in high fat foods, can add a balance of dietary fats and fiber to foods, and can add antioxidant content to food products. The fat emulsion also can be used as a taste masking composition to mask the taste of unpalatable active ingredients or unpalatable components that may be added to the emulsion. 1. An active ingredient-containing fat emulsion comprising: (a) from about 0.3% to about 40% by weight of the composition of an edible oil; (b) from about 0.001% to about 70% by weight of the composition of a dietary fiber component; (c) from about 1% to about 60% by weight of the composition of a water component or glycerin component; (d) from about 0.001% to about 70% by weight of the composition of a thickening component; and (e) from about 0.001% to about 50% by weight of the composition of an active ingredient.2. The fat emulsion as claimed in claim 1 , further comprising from about 0.003% to about 40% of flavorant component.3. The fat emulsion of claim 2 , wherein the flavorant component is selected from the group consisting of lemon extract claim 2 , strawberry extract claim 2 , vanilla extract claim 2 , and mixtures and combinations thereof.4. The fat emulsion of claim 1 , further from about 0.001% to about 25% of a sugar alcohol component.5. The fat emulsion of claim 1 , further from about 0.001% to about 15% of an organic acid component.6. The fat emulsion of claim 1 , further comprising one or more additives selected from the ...

SUSPENSION OF POLYMERIZABLE MATERIALS IN A SOLID FAT MATRIX TO PREVENT AGGREGATION AND EXTEND SHELF LIFE OF FOOD MATERIALS

Disclosed is a composition comprising a dispersion of an ingredient in a fat matrix, optionally wherein the ingredient is selected from the group comprising a macronutrient, a micronutrient, a dietary bioactive, a pharmaceutical ingredient, and combinations thereof, further optionally, wherein the dispersion is a uniform dispersion. In some embodiments, the macronutrient is a protein, a carbohydrate, a second type of fat in addition to the one forming the primary fat matrix, water, or a combination thereof. Also disclosed is a process for preparing a dispersion of an ingredient in a fat matrix, optionally wherein the ingredient is selected from the group comprising a macronutrient, a micronutrient, a dietary bioactive, a pharmaceutical ingredient, and combinations thereof, further optionally, wherein the dispersion is a uniform dispersion. In some embodiments, the process comprises: (a) heating the fat matrix to provide a melted or heat-plasticized fat matrix; (b) mixing the ingredient into the melted or heat-plasticized fat matrix, optionally wherein the ingredient comprises particles; and (c) cooling the mixture formed in step (b) to form the composition comprising a dispersion of an ingredient in a fat matrix, optionally wherein the ingredient is selected from the group comprising a macronutrient, a micronutrient, a dietary bioactive, a pharmaceutical ingredient, and combinations thereof, further optionally, wherein the dispersion is a uniform dispersion. 1. A composition comprising a dispersion of an ingredient in a fat matrix , optionally wherein the ingredient is selected from the group consisting of a macronutrient , a micronutrient , a dietary bioactive , a pharmaceutical ingredient , and combinations thereof , further optionally , wherein the dispersion is a uniform dispersion.2. The composition of claim 1 , wherein the macronutrient is a protein claim 1 , a carbohydrate claim 1 , a second type of fat in addition to the one forming the primary fat matrix ...

Oil and Fat Composition for Deep Frying

A method for forming a fat and oil composition for deep frying includes combining a crude oil or intermediate oil product with an edible oil and an ascorbic acid and/or an ascorbic acid derivative to form the fat and oil composition. The crude oil or intermediate oil product includes a phosphorus component such that the phosphorus component is provided in an amount of 0.1 ppm to 10 ppm of the oil and fat composition. The ascorbic acid and/or an ascorbic acid derivative in an ascorbic acid equivalent is provided in an amount of 2 ppm to 130 ppm of the oil and fat composition. The edible oil in the oil and fat composition includes a component such as soy bean oil, rapeseed oil, palm olein, or any one or more combinations thereof. 1. A method for forming a fat and oil composition for deep frying , the method comprising:combining a crude oil or intermediate oil product with an edible oil and an ascorbic acid and/or an ascorbic acid derivative to form the fat and oil composition, wherein:the crude oil or intermediate oil product includes a phosphorus component such that the phosphorus component is provided in an amount of 0.1 ppm to 10 ppm of the oil and fat composition;the ascorbic acid and/or an ascorbic acid derivative in an ascorbic acid equivalent is provided in an amount of 2 ppm to 130 ppm of the oil and fat composition; andthe edible oil in the oil and fat composition comprises a component selected from the group consisting of soy bean oil, rapeseed oil, palm olein and any one or more combinations thereof.2. The method of claim 1 , wherein the method further comprises:combining the edible oil with the ascorbic acid and/or ascorbic acid derivative to form a mixture and heating the mixture; andadding the crude oil or intermediate oil product to the mixture after heating of the mixture.3. The method of claim 2 , wherein the mixture is heated to a temperature of 50° C. to 130° C.4. The method of claim 1 , wherein the ascorbic acid derivative is an ascorbic acid ester ...

FOOD COMPOSITION

A food composition comprising astaxanthin (A), a powder (B) of a sucrose fatty acid ester that is powdery at 25° C. and has an HLB value of 10 or more, and an oil (C) that is a liquid at 25° C., wherein the powder (B) is dispersed in a dispersion medium comprising the oil (C). 1. A food composition comprising astaxanthin (A) , a powder (B) of a sucrose fatty acid ester that is powdery at 25° C. and has an HLB value of 10 or more , and an oil (C) that is a liquid at 25° C. ,wherein the powder (B) is dispersed in a dispersion medium comprising the oil (C).2. The food composition according to claim 1 , further comprising a polyoxyethylene sorbitan fatty ester (D) having an HLB value of 10 or more.3. The food composition according to claim 2 , wherein the polyoxyethylene sorbitan fatty ester (D) is polyoxyethylene sorbitan monolaurate.4. The food composition according to claim 1 , wherein the powder (B) is a powder of sucrose laurate.5. The food composition according to claim 2 , wherein the powder (B) is a powder of sucrose laurate.6. The food composition according to claim 3 , wherein the powder (B) is a powder of sucrose laurate.7. The food composition according to claim 1 , further comprising crocetin.8. The food composition according to claim 2 , further comprising crocetin.9. The food composition according to claim 3 , further comprising crocetin.10. The food composition according to claim 4 , further comprising crocetin.11. The food composition according to claim 1 , wherein a dosage form of the food composition is a soft capsule. This application is based on and claims priority under 35 USC 119 from Japanese Patent Application No. 2015-131090, filed on Jun. 30, 2015. The entire disclosure of the above application is incorporated herein by reference.Technical FieldThe present invention relates to a food composition.Related ArtAstaxanthin has attracted attention as a component having ‘anti-oxidant action’ for eliminating active oxygen. Astaxanthin is known to have ...

Method of increasing lipid accumulation in metschnikowia pulcherrima cells

The invention relates to a method of increasing lipid accumulation in Metschnikowia pulcherrima ( Candida pulcherrima ) cells. In particular, the invention relates to a method of obtaining oil from yeast pulcherimma cells. The invention further relates to an oil and the use of pulcherimma cells for production of oleaginous biomass.

COMPOSITION WITH REDUCED OFF-FLAVOR AND METHOD FOR PRODUCING SAME

Compositions containing (A) a substance with a foreign taste and (B) an oil or fat, wherein a content of (B) oil or fat is 3 to 400 parts by weight per 100 parts by weight of (A) substance with a foreign taste, and a difference between a solid fat content at 20° C. and a solid fat content at 40° C. of (B) oil or fat is not less than 11.5% are effective for suppressing the foreign taste of the substance with a foreign taste. 1. A composition , comprising(A) at least one substance with a foreign taste; and(B) an oil or fat, whereina content of said (B) oil or fat is 3 to 400 parts by weight per 100 parts by weight of said (A) substance with a foreign taste, anda difference between a solid fat content at 20° C. and a solid fat content at 40° C. of said (B) oil or fat is not less than 11.5%.2. The composition according to claim 1 , wherein said foreign taste is a bitter taste.3. The composition according to claim 1 , wherein said substance with a foreign taste comprises at least one amino acid.4. The composition according to claim 3 , wherein said at least one amino acid comprises a branched chain amino acid.5. The composition according to claim 1 , wherein said (B) oil or fat has a solid fat content of 30 to 100% at 20° C.6. The composition according to claim 1 , wherein said (B) oil or fat has a solid fat content of 0 to 88.5% at 40° C.7. A medicament or food claim 1 , comprising a composition according to .8. A method for producing a composition claim 1 , said method comprising combining (A) at least one substance with a foreign taste and (B) an oil or fat claim 1 , whereinsaid (B) oil or fat is combined with said (A) at least one substance with a foreign taste in an amount of 3 to 400 parts by weight of said (B) oil or fat per 100 parts by weight of said (A) substance with a foreign taste, anda difference between a solid fat content at 20° C. and a solid fat content at 40° C. of said (B) oil or fat is not less than 11.5%.9. A method for suppressing a foreign taste ...

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

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

PROCESS FOR PRODUCING MATERIAL FOR FOOD OR BEVERAGE

Heating an oil from a plant or animal while supplying oxygen at a dissolved oxygen supply speed of not less than 0.058 mg/L/min to the oil from plant or animal is a convenient production method of a material for food or drink, which is capable of imparting an aroma and/or a flavor, which are/is mellow and rich in variety, to a food or drink. 1. A method of producing a material for food or drink , which comprises heating an oil from a plant or animal while supplying oxygen at a dissolved oxygen supply speed of not less than 0.058 mg/L/min to said oil from a plant or animal.2. The method according to claim 1 , wherein said dissolved oxygen supply speed is not less than 0.1 mg/L/min.3. The method according to claim 1 , wherein said dissolved oxygen supply speed is not less than 1.0 mg/L/min.4. The method according to claim 1 , wherein said oil from a plant or animal is heated to a temperature of 50 to 200° C.5. The method according to claim 2 , wherein said oil from a plant or animal is heated to a temperature of 50 to 200° C.6. The method according to claim 3 , wherein said oil from a plant or animal is heated to a temperature of 50 to 200° C.7. The method according to claim 1 , wherein said oil from a plant or animal is heated for a time of 2 to 24 hours.8. The method according to claim 2 , wherein said oil from a plant or animal is heated for a time of 2 to 24 hours.9. The method according to claim 3 , wherein said oil from a plant or animal is heated for a time of 2 to 24 hours.10. The method according to claim 4 , wherein said oil from a plant or animal is heated for a time of 2 to 24 hours.11. The method according to claim 1 , wherein said oil from a plant or animal has a dissolved oxygen concentration of not less than 6.5 mg/L before said heating.12. The method according to claim 1 , wherein said oil from a plant or animal is an animal fat or oil.13. A material for food or drink claim 1 , which is prepared by a method according to .14. The material for food or ...

Oleogel with stearic acid

Provided is a composition comprising one or more ethylcellulose polymer, one or more oil, and stearic acid.

BLEND FORMULATION COMPRISING SILICATE AND MICROBIAL AND / OR PLANT CELLS COMPRISING A POLYUNSATURATED FATTY ACID HAVING AT LEAST 20 CARBON ATOMS (LC-PUFA)

The present invention relates to a blend formulation (I) comprising (i) at least 50 weight-% (wt-%), based on the total weight of the blend formulation, of a LC-PUFA-containing composition (ii) 10-50 wt-%, based on the total weight of silcate. 1. A powderous blend formulation (I) comprising(i) at least 50 weight-% (wt-%), based on the total weight of the blend formulation, of a LC-PUFA-containing composition and(ii) 10-50 wt-%, based on the total weight of a silcate.2. A blend formulation according to further comprising 0 to 10 wt-% claim 1 , based on the total weight of the powderous formulation claim 1 , of water and/or an additive.3. A blend formulation according to claim 1 , consisting of between 10 and 50 wt-% claim 1 , based on the total weight of the powderous silicate formulation of sepiolite.4. A blend formulation according to claim 3 , wherein the sepiolite has an average particle size D(v claim 3 , 0.5) selected in the range of 100 to 1500 μm.5. A blend formulation according to claim 1 , wherein the powderous form contains a coating.6. A blend formulation according to claim 5 , wherein the coating is selected from the group consisting of glycerine monostearate claim 5 , carnauba wax claim 5 , candelilla wax claim 5 , sug-arcane wax claim 5 , palmitic acid claim 5 , stearic acid hydrogenated cottonseed oil claim 5 , hydrogenated palm oil and hydrogenated rapeseed oil as well as mixtures thereof.7. Use of a blend formulation according to in feed products.8. Feed products comprising a blend formulation according to .9. LC-PUFA-containing composition according to claim 1 , which has a moisture content of between 1 and 20 wt. % claim 1 , preferably between 2 and 15 wt. % claim 1 , preferably between 3 and 12 wt. % claim 1 , preferably between 3.5 and 10 wt. % claim 1 , preferably between 4 and 9 wt. %.10. Composition according to claim 9 , which has an oil content of at least 10 wt. % claim 9 , for instance at least 20 wt. % claim 9 , for instance at least 30 ...

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 ...

REMOVAL OF FREE FATTY ACIDS FROM GLYCERIDE OILS

The present invention relates to deacidification of glyceride oils. The present invention provides a process for removing free fatty acids from glyceride oil, preferably palm oil, containing free fatty acids, said process comprising the steps of: (i) contacting the glyceride oil containing free fatty acids with the basic ionic liquid; wherein the basic ionic liquid has a basic anion selected from hydroxide, alkoxide, alkylcarbonate, hydrogen carbonate, serinate, prolinate, histidinate, threoninate, valinate, asparaginate, taurinate and lysinate; and a cation selected from: [N(R)(R)(R)(R)], wherein: R, R, Rand Rare each independently selected from hydrogen, a Cto C, straight chain or branched alkyl group or a Cto Ccycloalkyl group, wherein said alkyl or cycloalkyl groups are unsubstituted or may be substituted by one to three groups selected from: Cto Calkoxy, Cto Calkoxyalkoxy, Cto Ccycloalkyl, —OH, —SH, —CO(Cto C)alkyl, —OC(O)(Cto C)alkyl, or any two of R, R, Rand Rcombine to form an alkylene chain —(CH)— wherein q is from 3 to 6; and (ii) obtaining a treated glyceride oil having a reduced content of free fatty acid compared to the glyceride oil feed of step (i). 1. A process for removing free fatty acids from glyceride oil containing free fatty acids comprising the steps of: [{'br': None, 'sup': a', 'b', 'c', 'd', '+, '[N(R)(R)(R)(R)],'}, {'sup': a', 'b', 'c', 'd', 'a', 'b', 'c', 'd, 'sub': 1', '8', '3', '6', '1', '4', '2', '8', '3', '6', '2', '1', '6', '1', '6', '2', 'q, 'wherein: R, R, Rand Rare each independently selected from hydrogen, a Cto C, straight chain or branched alkyl group or a Cto Ccycloalkyl group, wherein said alkyl or cycloalkyl groups are unsubstituted or may be substituted by one to three groups selected from: Cto Calkoxy, Cto Calkoxyalkoxy, Cto Ccycloalkyl, —OH, —SH, —CO(Cto C)alkyl, and —OC(O)(Cto C)alkyl, or any two of R, R, Rand Rcombine to form an alkylene chain —(CH)— wherein q is from 3 to 6; and'}], '(i) contacting the glyceride oil ...

Hydrocarbon / lipid - carotenoid complexes

The invention relates to uses of hydrocarbon/lipid complexes with carotenoids for improvement properties of hydrocarbon-based products as well as related methods and uses.

POWDERED FAT COMPOSITION FOR CREAMS

Provided is a powdered fat and/or oil composition for creams, containing a fat and/or oil composition in a powder form wherein the fat and/or oil composition contains: 65 to 99% by mass of a XXX triglyceride having fatty acid residues X, each with x carbon atoms, at positions 1 to 3; and 35 to 1% by mass of one or more types of X2Y triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX triglyceride, provided that a total triglyceride content is 100% by mass, where x number of carbon atoms is an integer selected from 8 to 20, and y number of carbon atoms is each independently an integer selected from x+2 to x+12 and satisfying y≦22. 1. A powdered fat and/or oil composition for creams , comprising a fat and/or oil composition in a powder form satisfying the following condition (a) , wherein 65 to 99% by mass of a XXX triglyceride having fatty acid residues X, each with x carbon atoms, at positions 1 to 3; and', '35 to 1% by mass of one or more types of X2Y triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX triglyceride, provided that a total triglyceride content is 100% by mass,, '(a) the fat and/or oil composition comprisesx number of carbon atoms is an integer selected from 8 to 20, and{'sub': '+', 'y number of carbon atoms is each independently an integer selected from x2 to x+12 and satisfying y≦22.'}2. The powdered fat and/or oil composition according to claim 1 , comprising:80 to 99% by mass of the XXX triglyceride; and20 to 1% by mass of the one or more types of X2Y triglycerides in total.3. The powdered fat and/or oil composition according to claim 1 , whereinthe x is an integer selected from 10 to 18, and{'sub': +', '+, 'the y is each independently an integer selected from x2 to x10 and satisfying y≦22.'}4. The powdered fat and/or oil composition according to claim 1 , whereinthe x is an integer selected from 10 to 12 ...

METHOD FOR PRODUCING FAT AND OIL COMPOSITION

Provided is a production method which can produce, with a high yield, a fat or oil composition containing a diacylglycerol at a high content and having a favorable external appearance at room temperature. Specifically, provided is a production method for a refined fat or oil composition, comprising the following steps (1) and (2): (1) a step of adding a polyglycerin fatty acid ester having an average polymerization degree of glycerin being 20 or more to a fat or oil composition containing 50 mass % or more of diacylglycerol, followed by cooling; and (2) a step of separating a crystal precipitated in the step (1) from a liquid portion. 17-. (canceled)8. A production method for a refined fat or oil composition , comprising:(1) adding a polyglycerin fatty acid ester having an average polymerization degree of glycerin being 20 or more to a fat or oil composition containing 40 mass % or more of diacylglycerol, followed by cooling; and(2) separating a crystal precipitated in said (1) adding from a liquid portion.9. The production method for a refined fat or oil composition according to claim 8 , wherein the polyglycerin fatty acid ester having the average polymerization degree of glycerin being 20 or more is added in an amount of from 1 to 1 claim 8 ,000 ppm relative to an amount of the fat or oil composition.10. The production method for a refined fat or oil composition according to claim 8 , wherein the polyglycerin fatty acid ester having the average polymerization degree of glycerin being 20 or more is added in an amount of from 1 to 100 ppm relative to an amount of the fat or oil composition.11. The production method for a refined fat or oil composition according to claim 8 , wherein the polyglycerin fatty acid ester having the average polymerization degree of glycerin being 20 or more is added in an amount of from 0.0001 to 0.1 part by mass relative to 100 parts by mass of the fat or oil composition.12. The production method for a refined fat or oil composition ...

SOLID-OIL-AND-FAT-CONTAINING COMPOSITION, METHOD FOR PRODUCING SAME, METHOD FOR ADJUSTING PHYSICAL PROPERTIES OF SAME, AND OIL-AND-FAT HARDENING AGENT

Provided is an easy and efficient technique for obtaining a solid-oil-and-fat-containing composition by solidifying, without separating, a liquid oil-and-fat mixture composed of a solid fat and a liquid oil. A liquid oil-and-fat mixture containing a solid fat and a liquid oil is hardened in the presence of an oil-and-fat hardening agent containing cellulose. 1. A method of producing a solid oil-and-fat-containing composition comprising:hardening a liquid oil-and-fat mixture, which contains a solid fat and a liquid oil, in the presence of an oil-and-fat hardening agent containing cellulose;wherein the solid oil-and-fat-containing composition comprises the solid fat and the liquid oil, wherein the solid fat is solid at a specific temperature within a range of from −20° C. to 40° C., and wherein the liquid oil is liquid at the specific temperature.2. The method as defined in claim 1 , wherein the hardening of the liquid oil-and-fat mixture includes adding the oil-and-fat hardening agent to the liquid oil-and-fat mixture liquefied under heating claim 1 , followed by cooling.3. The method as defined in claim 1 , wherein a percentage of the solid fat relative to a total amount of the solid fat and the liquid oil is 5% by mass or more and less than 100% by mass.4. The method as defined in claim 1 , wherein a percentage of the cellulose relative to a total amount of the solid fat and the liquid oil is from 2% by mass to 35% by mass.5. An oil-and-fat hardening agent comprising cellulose for use in a method as defined in .6. The oil-and-fat hardening agent as defined in claim 5 , wherein an average particle diameter of the cellulose is from 0.3 μm to 400 μm.7. The oil-and-fat hardening agent as defined in claim 5 , wherein the cellulose is derived from a cellulose-containing natural material.8. The oil-and-fat hardening agent as defined in claim 7 , wherein the cellulose-containing natural material is selected from the group consisting of microorganisms claim 7 , bacteria ...

FREE-POLYUNSATURATED-FATTY-ACID-CONTAINING COMPOSITION AND METHOD FOR MANUFACTURING SAME

Provided is a free-polyunsaturated-fatty-acid-containing composition that has a total metal content of 0.1 ppm or less and that comprises at least one free polyunsaturated fatty acid having 20 or more carbon atoms, in an amount that is at least 80.0% of the amount of fatty acids in the composition; and a method for manufacturing a free-polyunsaturated-fatty-acid-containing composition, comprising: providing a raw material composition containing at least one polyunsaturated fatty acid having 20 or more carbon atoms; performing a hydrolysis treatment on a reaction solution prepared by combining the provided raw material composition, a lower alcohol, water having a total metal content of 0.01 ppm or less, and an alkali catalyst; and limiting the contact between the reaction composition and the metal after the hydrolysis treatment so that the product T [cm×days] of the contact surface area [cm] per 1 g and the contact time [days] between the composition and the metal is 100 or less. 18-. (canceled)9. A manufacturing method of a free polyunsaturated fatty acid-containing composition , the method comprising:providing a raw material composition containing at least one polyunsaturated fatty acid having 20 or more carbons;performing hydrolysis treatment on a reaction solution prepared by combining the provided raw material composition, a lower alcohol, water having a total content of metal of 0.01 ppm or less, and an alkali catalyst; and{'sup': 2', '2, 'limiting contact between the reaction composition after the hydrolysis treatment and a metal surface such that a product T (cm×day) of a contact surface area (cm) per 1 g of the composition with the metal surface and contact time (day) becomes 100 or less.'}10. The manufacturing method according to claim 9 , wherein the product T (cm×day) of the contact surface area (cm) per 1 g of the composition with the metal surface and the contact time (day) becomes 80 or less.11. The manufacturing method according to claim 9 , wherein a ...

OIL/FAT COMPOSITION

Provided is a fat or oil composition having high oxidative stability even though containing a large amount of α-linolenic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition comprises the following components (A), (B), and (C): (A) a fat or oil comprising constituent fatty acids comprising from 15 to 60 mass % of α-linolenic acid; (B) from 0.001 to 0.18 mass % of a rosemary extract; and (C) a dill extract, in which a mass ratio of a content of the component (B) to a content of the component (C), [(B)/(C)], is from 2 to 200. 18-. (canceled)9: A fat or oil composition , comprising components (A) , (B) , and (C):(A) a fat or oil comprising constituent fatty acids comprising from 15 to 60 mass % of α-linolenic acid;(B) from 0.001 to 0.18 mass % of a rosemary extract; and(C) a dill extract,wherein a mass ratio of a content of the component (B) to a content of the component (C), [(B)/(C)], is from 2 to 200.10: The fat or oil composition according to claim 9 , wherein a content of α-linolenic acid in the constituent fatty acids of the fat or oil as the component (A) is from 15 to 50 mass %.11: The fat or oil composition according to claim 9 , wherein a content of α-linolenic acid in the constituent fatty acids of the fat or oil as the component (A) is from 20 to 30 mass %.12: The fat or oil composition according to claim 9 , wherein the component (A) comprises at least one fat or oil selected from the group consisting of linseed oil claim 9 , Japanese basil oil claim 9 , and perilla oil.13: The fat or oil composition according to claim 9 , wherein a content of the rosemary extract as the component (B) is from 0.004 to 0.16 mass %.14: The fat or oil composition according to claim 9 , wherein a content of the rosemary extract as the component (B) is from 0.008 to 0.14 mass %.15: The fat or oil composition according to claim 9 , wherein a content of the rosemary extract as the ...

OIL COMPOSITIONS AND METHODS OF PRODUCTION

The present invention relates to methods of making an oil product from plant material that is used to make alcohol (e.g., ethanol) via fermentation. The methods extract oil from the plant material (e.g., corn oil from corn) before exposing to the fermented plant material to distillation temperatures so as to reduce the levels of free fatty acids and/or alcohol esters that can be generated by exposing the oil to distillation temperatures. The present invention also related to oil products made by such methods. 1. A method of making an oil product comprising:providing a plant material comprising:oil; andone or more oligosaccharides and/or one or more polysaccharides;converting at least a portion of the one or more oligosaccharides and/or one or more polysaccharides into one or more monosaccharides;fermenting at least a portion of the one or more monosaccharides to form a fermentation product comprising the oil and a biochemical; andseparating at least a portion of the oil from the fermentation product to form an oil product, wherein the oil product comprises one or more free fatty acids, wherein the one or more free fatty acids are present in an amount in the range of from 0.05 to 2 percent by weight of the oil.2. The method of claim 1 , further comprising claim 1 , after the separating step claim 1 , distilling at least a portion of the fermentation product.3. (canceled)4. The method of claim 1 , wherein the at least a portion of the oil is not exposed to a temperature of 180° F. or greater throughout the method.5. The method of claim 1 , wherein the at least a portion of the oil is not exposed to a temperature for distilling ethanol from the fermentation product throughout the method.6. The method of claim 1 , wherein the plant material comprises grain material.7. The method of claim 1 , wherein the biochemical comprises ethanol.8. (canceled)9. (canceled)10. The method of claim 1 , wherein providing a plant material comprises fractionating a plurality of corn ...

Preparation of modified cellulose and its derivatives

This invention discloses methods for producing modified cellulose, modified nanocellulose, modified nanocellulose functionalized with other functional species, and derivatives thereof. The present invention also provides cellulose, nanocellulose, and their derivatives that are safe to use inside an animal or human body and are biocompatible without costly purification. These cellulose or nanocellulose materials can be used in many different applications, including carrier for pharmaceutical active agents and other medical devices.

Liquid compositions comprising vitamin d and uses thereof

The present invention relates to a liquid composition comprising vitamin D, or a salt thereof. Specific embodiments employ 5000 IU to 250,000 IU, and include sorbate and benzoate as a preserving agent.

LIQUID EDIBLE FRYING MEDIUM

Liquid edible oil continuous flying medium comprising from 2 to 15 wt. % of milk fat fraction with a melting point of at most 20 degrees Celsius; at least 70 wt. % of liquid vegetable oil; from 0.1 to 0.55 wt. % of anti-spattering emulsifier; from 0.1 to 1.2 wt. % of particulate anti-spattering agent; at most 3 wt. % of water-phase; at most 0.5 wt. % of protein. 1. Liquid edible oil continuous frying medium comprising:from 2 to 15 wt. % of milk fat fraction with a melting point of at most 20 degrees Celsius;at least 70 wt. % of liquid vegetable oil;from 0.1 to 0.55 wt. % of anti-spattering emulsifier;from 0.1 to 1.2 wt. % of particulate anti-spattering agent;at most 3 wt. % of water-phase;at most 0.5 wt. % of protein,wherein the anti-spattering emulsifier is selected from lecithin, monoglycerides, diglycerides, citric acid esters or combinations thereof.2. Frying medium according to claim 1 , comprising at least 75 wt. % claim 1 , preferably at least 85 wt. % and more preferably at least 90 wt. % of liquid vegetable oil.3. Frying medium according to claim 1 , comprising from 3 to 12 wt. % claim 1 , preferably from 4 to 10 wt. % and more preferably from 5 to 9 wt. % of milk fat fraction with a melting point of at most 20 degrees Celsius.4. Frying medium according to claim 1 , further comprising from 0.2 to 5 wt. % claim 1 , preferably from 0.5 to 4 wt. % claim 1 , more preferably from 1.0 to 3 wt. % and still even more preferably from 1.5 to 2.5 wt. % of hardstock fat.5. Frying medium according to claim 1 , comprising milk fat fraction having a melting point of at most 15 degrees Celsius claim 1 , preferably of at most 10 degrees Celsius claim 1 , more preferably of at most 7 degrees Celsius and even more preferably of at most 6 degrees Celsius.6. Frying medium according to claim 1 , comprising at most 2 wt. % claim 1 , preferably at most 1 wt. % and even more preferably essentially no water-phase.7. Frying medium according to claim 1 , comprising from 0.3 to 1.0 wt. ...

EDIBLE BLENDED VEGETABLE OIL FOR REDUCING BLOOD LIPIDS AND CHOLESTEROL

The present invention provides an edible blended vegetable oil for reducing blood lipids and cholesterol. The trace elements in the edible blended vegetable oil include 15-300 mg/kg of polyphenols, 290-1700 mg/kg of β-sitosterol, 260-1500 mg/kg of campesterol, 150-1000 mg/kg of stigmasterol, 140-600 mg/kg of squalene, 50-160 mg/kg of parkerol, 40-120 mg/kg of γ-tocotrienol. The prepared edible blended vegetable oil of the present invention can achieve the effect of reducing blood lipids and cholesterol through a synergistic effect within the trace elements and a reasonable ratio within fatty acids. It is suitable for people with different health needs and has a broad market prospect and application value.

ORGANIC HYDROPEROXIDE REDUCTION IN PERFUMERY RAW MATERIALS

The aspects presented herein provide methods and compositions for the reduction of the peroxide value of perfume ingredients, formulated perfumes, formulated body care products, formulated skin care products, formulated homecare products, essential oils, food raw materials, formulated food products, and natural extracts. 1. A method , wherein the method reduces the POV of a perfume , body care product , cosmetic product , homecare product , perfumery raw material , flavored article , or food raw material , the method comprising:a. adding an α-oxocarboxylic acid to the perfume, body care product, cosmetic product, homecare product, perfumery raw material, flavored article, or food raw material having a first POV level; andb. mixing the α-oxocarboxylic acid into the perfume, body care product, cosmetic product, homecare product, perfumery raw material, flavored article, or food raw material for a time sufficient to reduce the first POV level to a pre-determined second lower level.2. A method , wherein the method reduces , prevents , or ameiorates formulated perfume , body care product , homecare product , cosmetic product , or perfumery raw material-induced skin irritation of a subject in need thereof , the method comprising:a. adding an α-oxocarboxylic acid to formulated perfume, body care product, homecare product, cosmetic product, or perfumery raw material having a first POV level; andb. mixing the α-oxocarboxylic acid into the formulated perfume, body care product, homecare product, cosmetic product, or perfumery raw material for a time sufficient to reduce the first POV level to a pre-determined second lower level, wherein the pre-determined second lower level is sufficient to reduce, prevent, or ameliorate the formulated perfume, body care product, homecare product, cosmetic product, or perfumery raw material-induced skin irritation of the subject.3. The method of claim 1 , wherein the perfumery raw material is treated prior to the incorporation into a perfume. ...

METHOD FOR STABILIZING OIL OR FAT COMPOSITION FOR FRYING USE

[Problem] To provide: a method for improving the stability of an oil or fat composition for frying use by preventing the coloration of the oil or fat composition and also preventing the increase in an anisidine value and the decrease in the content of a tocopherol compound in the oil or fat composition when a food material is fried with the oil or fat composition; and a stabilizer for an oil or fat composition for frying use. 1. A method for suppressing coloration of a frying oil or fat composition , wherein chlorophylls are added to an edible oil or fat in an amount of 0.05 ppm by mass or more and 2 ppm by mass or less.2. The method for suppressing as claimed in claim 1 , wherein the chlorophylls are added as a chlorophyll-rich solution having a chlorophyll concentration of 1 ppm by mass or more and 1 claim 1 ,000 ppm by mass or less.3. The method for suppressing as claimed in claim 1 , wherein the edible oil or fat contains at least one selected from soybean oil claim 1 , rapeseed oil claim 1 , palm-based oil or fat claim 1 , corn oil claim 1 , sunflower oil claim 1 , olive oil claim 1 , cottonseed oil claim 1 , rice bran oil claim 1 , and safflower oil.4. The method for suppressing as claimed in claim 1 , wherein the chlorophylls contain at least one selected from a chlorophyll a claim 1 , a pheophytin a claim 1 , and a pyropheophytin a.5. The method for suppressing as claimed in claim 4 , wherein the chlorophylls contain the chlorophyll a and the pheophytin a.6. The method for suppressing as claimed in claim 5 , wherein a mass ratio of the pheophytin a to the chlorophyll a is 0.3 or more and 1.5 or less.7. The method for suppressing as claimed in claim 1 , wherein the chlorophylls are derived from algae.8. A method for suppressing increase in an anisidine value of a frying oil or fat composition claim 1 , wherein chlorophylls are added to an edible oil or fat in an amount of 0.05 ppm by mass or more and 2 ppm by mass or less.9. A method for suppressing decrease ...

FAT-BASED FOOD PRODUCTS

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

USE OF ACETYLENIC FATTY ACID COMPOUNDS AS KOKUMI FLAVOR

The present invention relates to the use of an unsaturated linear C-monocarboxylic acid having at least one triple bond, or an ester or salt thereof, as a flavor, in particular for conferring kokumi flavor to foodstuffs. 1. Use of an unsaturated linear C16-24-monocarboxylic acid having at least one triple bond , or an ester or salt thereof , as a flavor.2. The use according to claim 1 , wherein the acid is a linear Cis-monocarboxylic acid having a triple bond at position 9 or 12.3. The use according to claim 1 , wherein the acid has at least one further double bond in addition to the triple bond.4. The use according to claim 1 , wherein the acid is of the following Formula (I):{'br': None, 'Formula (I){'br': None, 'sub': 2', '7, 'ROOC—(CH)-(A)-C≡C—(B)\u2003\u2003(I)'}{'sub': '1-4', 'sup': '−', 'wherein R is hydrogen, a Calkyl group or a cation which forms a salt with the OOC-moiety;'}{'sub': '18', '(A) represents a divalent C3-segment constituting the carbon atoms 9 to 11 of the C-chain, having at least one of a double bond and an oxygen-containing substituent; and'}{'sub': '18', '(B) represents a monovalent C5-segment constituting the carbon atoms 14 to 18 of the C-chain, which includes one or more of a double bond and an oxygen-containing substituent.'}5. The use according to claim 4 , wherein R is hydrogen claim 4 , methyl or ethyl or an alkali metal.9. The use according to claim 1 , as a flavor-conferring or taste-modifying agent for foodstuff or a flavored product intended for introduction into the oral cavity and removal after use.10. The use according to claim 9 , for imparting or enhancing kokumi taste.11. A flavoring composition claim 1 , comprising the unsaturated linear C-monocarboxylic acid or an ester or salt thereof claim 1 , as defined in as an active ingredient claim 1 , together with an acceptable carrier.12. The flavoring composition according to claim 11 , wherein the carrier is a solid carrier claim 11 , and the composition is solid preparation ...

METHOD FOR PRODUCING FLAVOR OIL HAVING BURNT CHEESE FLAVOR

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

OIL AND/OR FAT COMPOSITION AND METHOD FOR PRODUCING SAME

The present invention is to provide a technique capable of suppressing heat coloring of an oil and/or fat composition. The present invention pertains to an oil and/or fat composition comprising 93 mass % or more of a deodorized oil and/or fat, wherein a silicone oil content in the oil and/or fat composition is 0.5-10 mass ppm, 10-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat A, 0-90 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat B and/or deodorized oil and/or fat C, and a total content of the deodorized oil and/or fat A, deodorized oil and/or fat B, and deodorized oil and/or fat C is 50-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition. 1. An oil and/or fat composition comprising:93% by mass or more of a deodorized oil and/or fat, whereina silicone oil content in the oil and/or fat composition is 0.5 to 10 mass ppm,10 to 100% by mass of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat A,0 to 90% by mass of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat B and/or deodorized oil and/or fat C, anda total content of the deodorized oil and/or fat A, deodorized oil and/or fat B, and deodorized oil and/or fat C is 50 to 100% by mass of the deodorized oil and/or fat in the oil and/or fat composition.Deodorized oil and/or fat A: a re-deodorized oil and/or fat of palm-based deodorized oil and/or fat having a γ-tocotrienol content of 250 ppm or less in the deodorized oil and/or fat A and an acid value of 0.03 or less.Deodorized oil and/or fat B: a deodorized oil having a total tocopherol content of 900 ppm or less in the deodorized oil and/or fat B and an acid value of 0.03 or less, which is at least one selected from soybean oil, corn oil, cottonseed oil, and sunflower oil.Deodorized oil and ...

Oil blends and processes for their preparation

Disclosed are processes for the preparation blends of at least one oil and at least one fat and the use of such blends as ingredients of various infant formulas and other articles manufacture.

System and method of formulating an animal feed composition

A system for formulating a feed composition for an animal, comprisinga feed ingredient data storage having stored therein for plural feed ingredients, the feed ingredients comprising at least one nutrient,a content of a first fraction of the at least one nutrient exhibiting a first digestion rate,a content of a second fraction of the at least one nutrient exhibiting a second digestion rate, anda content of a third fraction of the at least one nutrient exhibiting a third digestion rate. the first, second and third digestion rates being different from each other,a nutrient regime data storage that has stored therein a nutrient regime for the animal in terms of a respective feeding amount of at least one ofthe first fraction of the at least one nutrient having the first digestion rate,the second fraction of the at least one nutrient having the second digestion rate, andthe third fraction of the at least one nutrient having the third digestion rate.a feed composition processor communicatively connected to the feed ingredient data storage and to the nutrient regime data storage and configured to derive, from the nutrient regime for the animal and the contents of the first, second and third fractions of the at least one nutrient as stored in the feed ingredient data storage for the feed ingredients, a feed composition in terms of feed ingredients to be fed to the animal, the feed composition adhering to the nutrient regime, and to output instructions for feeding the animal based on the feed composition.

COOKING OIL TREATMENT COMPOSITION AND METHOD

A product matter of generally expanding the life of edible cooking oil used to deep fry wherein a combination of diatomaceous earth and anhydrous magnesium silicate are used as a fry and filtering aid. 1. An edible oil filtration aid composition useful to extend the life of edible cooking oils comprising , in parts by weight:a) edible diatomaceous earth, 5 to 95 parts; andb) edible anhydrous magnesium silicate, 5 to 95 parts.2. The composition according to wherein the composition consists essentially of diatomaceous earth and magnesium silicates.3. The composition according to wherein the composition parts total about 100 parts.4. The composition according to which further comprises a processing agent.5. The composition according to which further comprises a processing agent.6. The composition according to wherein the processing agent comprises at least one of an anti-caking agent claim 4 , a filler claim 4 , a flow agent claim 4 , an anti-dusting agent claim 4 , a dispersion agent claim 4 , a wetting agent claim 4 , and edible oil.7. The composition according to wherein the processing agent comprises at least one of an anti-caking agent claim 5 , a filler claim 5 , a flow agent claim 5 , an anti-dusting agent claim 5 , a dispersion agent claim 5 , a wetting agent claim 5 , and edible oil.8. The composition according to wherein the composition is divided into unit dose packets.9. The composition according to wherein it has been placed in an edible cooking oil that is being used in a fryer.10. The composition according to wherein the edible diatomaceous earth is 25 to 75 parts and the edible anhydrous magnesium silicate is 25 to 75 parts.12. The method according to wherein the composition further comprises a processing agent.13. The method according to wherein the processing agent further comprises at least one of an anti-caking agent claim 11 , a filler claim 11 , a flow agent claim 11 , an anti-dusting agent claim 11 , a dispersion agent claim 11 , a wetting agent ...

Non-lauric non-trans fat composition for chocolate coating

Provided is a non-lauric non-trans fat composition for chocolate coating that has the drying time, gloss, difficulty in peeling from a coated item, and sweating resistance required for chocolate coating use. Moreover, the non-lauric non-trans fat composition for chocolate coating enables a novel composite food having a soft texture that has not been obtainable by a conventional fat composition for chocolate coating to be obtained. The non-lauric non-trans fat composition for chocolate coating contains a fat having a specific fatty acid composition and having a rising melting point of 35° C. or higher, and has a specific triglyceride composition.

Fat Composition

The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt. % saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the change in solid fat content from N35-N25 is at least 15 and wherein N35 is less than 3. 1. A non-trans , non-hydrogenated fat composition comprising less than 45 wt. % saturated fatty adds (SAFA) based on the total fatty adds in the composition , wherein the change in solid fat content from N35-N25 for the composition is at least 15 and wherein N35 for the composition is less than 3.2. The fat composition according to claim 1 , wherein N35 is less than 2.3. The fat composition according to claim 1 , wherein the change in solid fat content from N35-N25 is at least 17.4. The fat composition according to claim 1 , wherein the fat composition comprises less than 40 wt. % SAFA.5. The fat composition according to claim 1 , wherein the fat composition comprises less than 20 wt. % PUFA.6. The fat composition according to claim 1 , wherein the fat composition comprises more than 8 wt. % StOSt triglycerides based on the total triglycerides in the composition.7. The fat composition according to claim 1 , wherein the fat composition comprises less than 40 wt. % POP triglycerides claim 1 , based on the total triglycerides in the composition.8. The fat composition according to claim 1 , wherein the POP/StOSt weight ratio is <10.9. The fat composition according to claim 1 , wherein the fat composition comprises C16:0 20-35 wt. %; C18:0 8-15 wt. % and 18:1 40-50 wt. % claim 1 , based on the total fatty acids in the composition.10. The fat composition according to claim 1 , wherein the composition has a cool melting sensation when inserted in the mouth of a human.11. A confectionery product comprising the fat composition according to .12. A method of preparation claim 1 , of the fat composition according to claim 1 , comprising mixing one or more ...

FAT OR OIL EXTRACT OF BLACK GINGER AND METHOD FOR PRODUCING SAME

There are provided black ginger extracts that contain reasonable amounts of methoxyflavones and which are reduced in undesirable flavors such as bitterness or in the intensity of a black purple color. To this end, oil or fat extracts are obtained from black ginger. 1. An oil or fat extract , as obtained from black ginger , which comprises one or more members selected from the following eleven methoxyflavones , i.e. , 5 ,7 ,3′ ,4′-tetramethoxyflavone , 3 ,5 ,7 ,3′ ,4′-pentamethoxyflavone , 5 ,7-dimethoxyflavone , 5 ,7 ,4′-trimethoxyflavone , 3 ,5 ,7-trimethoxyflavone , 3 ,5 ,7 ,4′-tetramethoxyflavone , 5-hydroxy-3 ,7 ,3′ ,4′-tetramethoxyflavone , 5-hydroxy-7-methoxyflavone , 5-hydroxy-7 ,4′-dimethoxyflavone , 5-hydroxy-3 ,7-dimethoxyflavone , and 5-hydroxy-3 ,7 ,4′-trimethoxyflavone , wherein a solution which is prepared from said extract and in which the total content of said eleven methoxyflavones is 5.0 mg/ml shows an absorbance of 0.10 or less as measured at a wavelength of 660 nm.2Perilla frustescenscrispaPerilla frustescensfrustescens. The extract according to claim 1 , wherein the oil or fat is at least one member selected from among middle-chain fatty acid triglycerides claim 1 , diacylglycerol claim 1 , sesame salad oil claim 1 , olive oil claim 1 , soybean oil claim 1 , rapeseed oil claim 1 , corn oil claim 1 , rice germ oil claim 1 , sunflower seed oil claim 1 , var. oil claim 1 , and var. oil.3. A food or beverage comprising the extract according to .4. A cosmetic comprising the extract according to .5. A process for producing from black ginger an oil or fat extract which comprises one or more members selected from the following eleven methoxyflavones claim 1 , i.e. claim 1 , 5 claim 1 ,7 claim 1 ,3′ claim 1 ,4′-tetramethoxyflavone claim 1 , 3 claim 1 ,5 claim 1 ,7 claim 1 ,3′ claim 1 ,4′-pentamethoxyflavone claim 1 , 5 claim 1 ,7-dimethoxyflavone claim 1 , 5 claim 1 ,7 claim 1 ,4′-trimethoxyflavone claim 1 , 3 claim 1 ,5 claim 1 ,7-trimethoxyflavone ...

Seed butter composition and food products

An edible seed butter composition and consumable food products including the seed butter composition are disclosed. Method for preparing the edible seed butter composition and food products are also disclosed.

EDIBLE OIL/FAT COMPOSITION AND METHOD FOR PRODUCING SAME

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

FLAVOR OIL-AND-FAT

To suppress the oxidized odor of an oil-and-fat, enhance and sustain the flavor and taste of a raw material oil-and-fat, provide or enhance the oil-and-fat flavor of meat, or provide an oil-and-fat imparted or enhanced with the oil-and-fat flavor of meat. [Solution] The present invention provides a flavor oil-and-fat obtained by adding a yeast digest to an edible oil-and-fat and heating the resulting mixture, wherein the yeast digest is a yeast autolysate or a yeast enzyme digest, contains a water-soluble component derived from yeast, an insoluble component derived from yeast, a lipid derived from yeast, at least 4 wt % of RNA, and at least 15 wt % of peptide, and contains 65% or more of water-soluble components after solubilization of the yeast. 1. A flavor oil/fat obtained by adding a yeast digest to an edible oil/fat , and heating the edible oil/fat with the yeast digest added thereto.2. The flavor oil/fat according to claim 1 , wherein the yeast digest includes a water-soluble component derived from a yeast claim 1 , an insoluble component derived from a yeast claim 1 , and a lipid derived from a yeast claim 1 , the water-soluble component after solubilization of the yeast is 65% or more claim 1 , the RNA content is 4% by weight or more claim 1 , and the peptide content is 15% weight or more.3. The flavor oil/fat according to claim 1 , wherein the flavor oil/fat is obtained by adding 0.05 to 10 parts by weight of the yeast digest according to to 100 parts by weight of an edible oil/fat claim 1 , and heating the edible oil/fat with the yeast digest added thereto.4. The flavor oil/fat according to claim 1 , wherein a heating temperature is 85° C. or higher claim 1 , and a temperature retention time of the heating temperature is 1 minute or more.5. A method for producing a flavor oil/fat claim 1 , comprising:{'claim-ref': {'@idref': 'CLM-00002', 'claim 2'}, 'adding 0.05 to 10 parts by weight of the yeast digest according to to 100 parts by weight of an edible oil/ ...

Oil/fat composition

Provided is a fat or oil composition having high oxidative stability even though containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition comprises the following components (A), (B), and (C):(A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass % with respect to total constituent fatty acids of the fat or oil; (B) a rosemary extract; and (C) a dill extract, in which a mass ratio of a content of the component (B) to a content of the component (C), [(B)/(C)], is from 2 to 200.

Methods of maintaining or increasing growth or cognitive development

One or more complex lipids including gangliosides can be used to achieve particular health benefits including maintaining or increasing cognitive development or maintaining or increasing growth in a foetal, infant or child subject.

FILLING COMPOSITION COMPRISING AN ENCAPSULATED OIL

The present invention relates to filling compositions comprising an encapsulated oil, and optionally a free liquid oil. The encapsulated oil comprises at least 40% w/w of a liquid oil encapsulated in a matrix material. The invention also relates to processes for the preparation of the filling composition and its use in composite food products. 1. A filling composition comprising an oil powder , the oil powder comprising at least 60% w/w of a liquid oil in an inner core , encapsulated in an outer shell of a matrix material comprising protein.2. A filling composition according to comprising a free liquid oil.3. A filling composition according to wherein the oil powder comprises at least 80% oil.4. A filling composition according to wherein the oil powder comprises at least 90% oil.5. A filling composition according to wherein the liquid oil in the oil powder and/or the free liquid oil are independently selected from the group consisting of olive oil claim 1 , safflower oil claim 1 , sunflower oil claim 1 , fish oil claim 1 , soy bean oil claim 1 , soy oil claim 1 , palm kernel oil claim 1 , palm oil claim 1 , coconut oil claim 1 , flaxseed oil claim 1 , rapeseed oil claim 1 , primrose oil claim 1 , linseed oil claim 1 , corn oil claim 1 , grape seed oil claim 1 , nut oil claim 1 , rice bran oil claim 1 , sesame oil claim 1 , peanut oil claim 1 , cottonseed oil claim 1 , and combinations thereof.6. A filling composition according to wherein the outer shell comprises cross-linked protein and a carbohydrate.7. A filling composition according to wherein the protein comprises at least one food-grade protein.8. A filling composition according to claim 1 , wherein the single encapsulated oil capsules of the oil powder have an average particle size of about 0.1-100 μm.9. A filling composition according to comprising from 5 to 70% w/w of the oil powder and from 0 to 30% w/w of free liquid oil.10. A filling composition according to comprising from 5 to 60% w/w of oil powder and ...

METHOD OF MAKING OLEOGEL

Provided is a method of making an ethylcellulose oleogel comprising cooling a mixture of ethylcellulose polymer and oil from 100° C. to 35° C. at a rate of 0.6° C./min or slower. 1. A method of making an ethylcellulose oleogel comprising cooling a mixture of ethylcellulose polymer and oil from 100° C. to 35° C. at a rate of 0.6° C./min or slower.2. The method of claim 1 , further comprising the steps claim 1 , prior to the cooling claim 1 , of(a) bringing together ethylcellulose polymer and oil to form a mixture, wherein the ethylcellulose polymer has a softening point of 100° C. or higher,(b) heating the mixture to a temperature Tmix equal to or above the softening point,(c) agitating the mixture at temperature Tmix,(d) cooling the mixture to 100° C.3. The method of claim 1 , wherein the ethylcellulose polymer has ethoxyl substitution content of 47% to 50%.4. The method of claim 1 , wherein the food oil comprises one or more triglycerides extracted from plants.5. The method of claim 1 , wherein the oleogel either comprises no surfactant or comprises surfactant in a weight ratio of surfactant to ethylcellulose polymer of 0.02:1 or less.6. An ethylcellulose oleogel made by the process of . Fats that are solid at room temperature (23° C.) have been used in various food products for many years. Most solid fats contain an undesirably high proportion of saturated fats and/or trans fats, both of which have various nutritional disadvantages. It is desirable to replace the saturated fats and/or trans fats with unsaturated fats, which have various nutritional benefits. A common source of unsaturated fats is unsaturated oils such as vegetable oils, but these oils are typically liquid at room temperature or have melting points not far above room temperature. Simply replacing solid fat with liquid oil usually causes undesirable changes in the texture of the food product. It is desirable to replace the solid fat with a composition that is solid at room temperature and that ...

Seasoning product

The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three layers comprising a first layer of fat, a second layer of flavorings and a third layer of an oil coating of the flavorings.

PROCESS FOR PREPARING AN OLEOGEL

A continuous process for preparing an oleogel from ethylcellulose and an oily feed material, wherein the process comprises: (a) feeding ethylcellulose to the feed zone of an extruder, the extruder having a plurality of oil feed ports along its length; (b) feeding at least one oily feed material into at least one of the oil feed ports; (c) mixing the oily feed material with the ethylcellulose to form a substantially homogeneous mixture; (d) cooling the mixture to form an oleogel. 1. A process comprising:(a) feeding ethylcellulose to the feed zone of an extruder, the extruder having a plurality of oil feed ports along its length;(b) feeding at least one oily feed material into at least one of the oil feed ports;(c) mixing the oily feed material with the ethylcellulose to form a substantially homogeneous mixture;(d) cooling the mixture to form an oleogel.2. The process of wherein the oily feed material comprises at least one oil or fat.3. The process of wherein weight ratio of oily feed material to ethylcellulose is from 99:1 to 75:25.4. The process of wherein the oily feed material is edible.5. The process of wherein the process is continuous.6. The process of wherein the oily feed material comprises at least one triacylglycerol oil or triacylglycerol fat.7. The process of wherein the temperature in the melting zone of the extruder is in the range of from 100 to 200° C.8. The process of wherein the oleogel is edible.9. The process of wherein a portion of the total oily feed material is fed into a first oil feed port claim 1 , and a second portion of the total oily feed material is fed into a second oil feed port that is located downstream from the first feed port.10. The process of wherein the oleogel comprises an antioxidant.11. The process of wherein a first oil feed port for the oily feed material is located at a point on extruder where the ethyl cellulose has at least partially melted.12. The process of claim 11 , wherein the ethyl cellulose has fully melted.13. ...

DIETARY NUTRIENT COMPOSITIONS

Provided herein are dietary supplement compositions comprising a plurality of beadlets and an oil. Provided herein are also dietary supplement compositions comprising a plurality of mini-tabs and oil. The beadlets or mini-tabs comprise at least one nutrient that is miscible in aqueous solution, and the oil comprises at least one fat-soluble nutrient. The composition may be contained within one or more capsules, and be packaged with a scented insert. 120-. (canceled)21. A daily men's health dietary supplement comprising a plurality of beadlets and oil , wherein:the beadlets are solid, and comprise one or more nutrients miscible in aqueous solution selected from the group consisting of vitamin B12, boron, magnesium, zinc, and folate; andthe oil is liquid, and comprises one or more fat-soluble nutrients selected from the group consisting of vitamin D, vitamin E, vitamin A, vitamin K, and omega-3 fatty acids.22. The daily men's health dietary supplement of claim 21 , wherein the beadlets comprise vitamin B12 and folate claim 21 , and the weight ratio of vitamin B12 to folate is from about 6:140 to about 18:360.23. The daily men's health dietary supplement of claim 21 , wherein the beadlets comprise zinc and magnesium claim 21 , and the weight ratio of zinc to magnesium is from about 2.0:70 to about 2.8:20.24. The daily men's health dietary supplement of claim 21 , wherein the beadlets comprise boron and zinc claim 21 , and the weight ratio of boron to zinc is from about 0.5:2.8 to about 0.9:2.0.25. The daily men's health dietary supplement of claim 21 , wherein beadlets comprise vitamin B12 claim 21 , the oil comprises vitamin A claim 21 , and the weight ratio of vitamin B12 to vitamin A is from about 7:300 to about 17:90.26. The daily men's health dietary supplement of claim 21 , wherein beadlets comprise vitamin B12 claim 21 , the oil comprises vitamin K claim 21 , and the weight ratio of vitamin B12 to vitamin K is from about 7:100 to about 17:90.27. The daily men's ...

AERATED OIL CONTAINING SUCROSE FATTY ACID ESTER AND HYDROPHOBIN

The present invention relates to an oil containing gas bubbles, sucrose fatty acid ester and hydrophobin. Moreover the invention relates to a method of making these products, as well as using this composition to reduce spattering during shallow frying of food products. Aerated oil compositions are prepared which are stable during storage and remain homogeneous with respect to the hydrophobin. 1. An edible oil composition comprising a sucrose fatty acid ester having a HLB value ranging from 1 to 7 at a concentration ranging from 1% to 20% by weight of the composition; andcomprising hydrophobin at a concentration ranging from 0.01 to 1% by weight of the composition; andwherein the composition is aerated having an overrun ranging from 15% to 500%; andwherein the water content of the composition is such that the water to hydrophobin weight ratio is less than 1:5.2. A composition according to claim 1 , wherein the sucrose fatty acid ester has a HLB value ranging from 1 to 6.3. A composition according to claim 1 , wherein the concentration of sucrose fatty acid ester ranges from 2% to 15% by weight by weight of the composition.4. A composition according to claim 1 , wherein the sucrose fatty acid ester comprises one or more compounds chosen from the group consisting of sucrose tristearate claim 1 , sucrose tetrastearate claim 1 , sucrose pentastearate claim 1 , sucrose tripalmitate claim 1 , sucrose tetrapalmitate claim 1 , and sucrose pentapalmitate.5. A composition according to claim 1 , wherein the sucrose fatty acid ester has an ester composition wherein the amount of mono-ester is maximally 40% of the total amount of ester.6. A composition according to claim 1 , wherein the overrun ranges from 15% to 500%.7. A composition according to claim 1 , wherein at least 50% of the volume of the gas in the composition is made up of gas bubbles having a volume based equivalent diameter of maximally 60 micrometer.8. A composition according to claim 1 , wherein the gas bubbles ...

BETA STRUCTURED ROLL-IN SHORTENING COMPOSITION

The present invention provides a non-interesterified fully hydrogenated oil:oil:emulsifier composition crystallized to beta polymorphic structure having less than 5% trans-fats. The shortening composition can be used as a shortening and as a roll-in shortening for manufacture of laminated dough products such as croissants and Danishes. 1. A shortening composition comprising:(a) between about 8.500 to about 39.995% (w/w) of a fully hydrogenated oil;(b) between about 58.500 to about 89.995% of an oil; and(c) between about 0.01 to about 3% of an emulsifier;wherein the shortening composition has less than 5% trans fatty acids and the crystals of the shortening composition exhibit a beta polymorphism.2. The shortening composition of having between about 18.500 to about 39.995% of the fully hydrogenated oil.3. The shortening composition of having between about 29.500 to about 29.995% of the fully hydrogenated oil.4. The shortening composition of claim 1 , wherein the fully hydrogenated oil is a fully hydrogenated vegetable oil.5. The shortening composition of claim 4 , wherein the fully hydrogenated vegetable oil is selected from the group consisting of a fully hydrogenated soybean oil claim 4 , a fully hydrogenated cottonseed oil claim 4 , a fully hydrogenated canola oil claim 4 , a fully hydrogenated sunflower oil claim 4 , a fully hydrogenated safflower oil claim 4 , a fully hydrogenated colza oil claim 4 , a fully hydrogenated corn oil claim 4 , a fully hydrogenated peanut oil claim 4 , a fully hydrogenated olive oil claim 4 , a fully hydrogenated microalgae oil and a fully hydrogenated rice bran oil.6. The shortening composition of claim 4 , wherein the fully hydrogenated vegetable oil is a fully hydrogenated soybean oil.7. The shortening composition of claim 1 , wherein the fully hydrogenated oil is a fully hydrogenated fish oil.8. The shortening composition of having between about 58.500 to about 79.995% of the oil.9. The shortening composition of having between ...

POLYUNSATURATED FATTY ACID-CONTAINING SOLID FAT COMPOSITIONS AND USES AND PRODUCTION THEREOF

The present invention provides a solid fat composition that includes an oil having saturated fat and an oil having at least one long chain polyunsaturated fatty acid. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low to no presence of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions. 2. The method of claim 1 , wherein the oil comprising saturated fat is selected from the group consisting of microbial stearin claim 1 , unfractionated palm oil claim 1 , palm olein claim 1 , palm stearin claim 1 , palm mid fraction claim 1 , unfractionated palm kernel oil claim 1 , palm kernel olein claim 1 , palm kernel stearin claim 1 , unfractionated cotton seed oil claim 1 , cotton seed olein claim 1 , cotton seed stearin claim 1 , coconut oil claim 1 , unfractionated shea butter oil claim 1 , shea butter stearin claim 1 , interesterified palm oil blend claim 1 , interesterified cotton seed oil blend claim 1 , fish oil stearin claim 1 , and combinations thereof.3. The method of claim 1 , wherein the oil comprising at least one LC-PUFA is unwinterized.4. The method of claim 1 , wherein the oil comprising at least one LC-PUFA comprises saturated fat.5. The method of claim 1 , wherein the oil comprising at least one LC-PUFA comprises between about 5% to about 70% by weight of at least one LC-PUFA selected from the group consisting of docosahexaenoic acid claim 1 , omega-3 or omega-6 docosapentaenoic acid claim 1 , arachidonic acid claim 1 , and eicosapentaenoic acid.6. The method of claim 1 , wherein the oil comprising saturated fat and the oil comprising at least one LC-PUFA are not heated prior to the mixing step.7. The method of claim 1 , wherein the solid fat composition is selected from the group consisting of a food product ...

FAT-BASED FILLING COMPRISING MICRONIZED BRAN

The present invention relates to a fat-based filling comprising fat, sugar and micronized cereal bran, preferably micronized wheat bran. In particular the invention relates to a sugar reduced fat-based filling comprising fat, sugar and micronized cereal bran, preferably micronized wheat bran. The present invention further relates to a food composition comprising the fat-based filling of the present invention. The present invention further relates to the use of micronized cereal bran, in particular micronized wheat bran, to reduce sugar content of a fat-based filling. 1. A fat-based filling comprising micronized cereal bran.2. The fat-based filling according to claim 1 , characterized in that it further comprises sugar and fat.3. The fat-based filling according to claim 1 , further characterized in that it comprisesFrom 20 to 55 wt % sugar, andFrom 20 to 60 wt % of fat, andFrom 1.5 to 20 wt % of micronized cereal bran.4. The fat-based filling according to characterized in that it further comprises from 0.1 to 1 wt % of lecithin.5. The fat-based filling according to characterized in that it further comprises from 0 to 15 wt % claim 1 , preferably 0.1 to 15 wt % of powdered milk products.6. The fat-based filling according to characterized in that it further comprisesfrom 2 to 15 wt % of cocoa powder, and/orfrom 2 to 15 wt % of hazelnut paste.7. The fat-based filling according to characterized in that the filling further comprises one or more ingredients selected from native starch claim 1 , modified or resistant starch claim 1 , maltodextrins claim 1 , resistant maltodextrins claim 1 , dried glucose syrup claim 1 , dextrins claim 1 , resistant dextrins claim 1 , polydextrose claim 1 , inulin claim 1 , fructooligosaccharides claim 1 , polyols such as erythritol claim 1 , low calorie sugars such as allulose and tagatose claim 1 , low or zero calorie sweeteners claim 1 , vegetable fibres claim 1 , vegetable proteins and animal proteins.8. The fat-based filling according ...

Manufacturing process for the production of a powder from fat and fiber

The invention relates to a manufacturing process for the production of a fat and fiber powder. In particularly the invention relates to a process for the production of a fat and fiber powder having up to 93% of fat (by weight of total fat-fiber powder) and at least 7% of a vegetable fiber (by weight of total fat-fiber powder), wherein the fiber is characterized by having a rate of hydration between 15 to 500 cP/min and wherein the fat has a solid fat content (SFC) at 20° C. of at least 12.1 wt % (by weight of total fat).

FAT/OIL COMPOSITION CONTAINING FINE PARTICLE COMPOSITE AND METHOD FOR PRODUCING SAME

A composition facilitates smooth and efficient intake of a food containing abundant insoluble dietary fibers, including non-edible part, through improvement in its texture and taste. The composition includes a fine particle composite having insoluble dietary fibers and fat/oil. The composition includes edible and inedible parts of a food material. A dry weight ratio of inedible part to edible and inedible part is 1% to 80%. The composition has 0.1 mass % or more of insoluble dietary fibers, a fine particle content of 2 to 98 mass %, a total fat/oil content of 10 to 98 mass %, and less than 20 mass % water. A modal diameter after ultrasonication is 0.3 to 200 μm, a ratio of specific surface area per unit volume after ultrasonication to minimum particle size after ultrasonication is 0.1 or more, a ratio of specific surface area per unit volume before and after ultrasonication is 0.01 to 0.99. 1. A composition comprising:a fine particle composite comprising insoluble dietary fibers; anda fat/oil,wherein the composition satisfies the following (1) to (8):(1) the composition comprises an edible part and an inedible part of a food material, wherein a dry weight proportion of the inedible part to a sum of the edible part and the inedible part is 1% or more and 80% or less,(2) the composition comprises the insoluble dietary fiber at a content of 0.1 mass % or more,(3) a fine particle content is 2 mass % or more and 98 mass % or less,(4) a total fat/oil content is 10 mass % or more and 98 mass % or less,(5) the composition comprises water at a content of less than 20 mass %,(6) a modal diameter after ultrasonication is 0.3 μm or more and 200 μm or less,{'sup': '2', '(7) a ratio of a specific surface area per unit volume after ultrasonication [m/mL] to a minimum particle size after ultrasonication [μm] is 0.1 or more,'}{'sup': 2', '2, '(8) a ratio of a specific surface area per unit volume before ultrasonication [m/mL] to the specific surface area per unit volume after ...

METHOD FOR CONDUCING CONCENTRATED CANNABIS OIL TO BE STABLE, EMULSIFIABLE AND FLAVORLESS FOR USE IN HOT BEVERAGES AND RESULTING POWDERIZED CANNABIS OIL

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil. 1. A method for making powderized cannabis oil with a modified terpene profile , comprising the steps of:selecting a cannabis oil;measuring a desired quantity of the cannabis oil;selecting a first human consumable powder;measuring a desired quantity of the first human consumable powder to achieve a ratio of the first human consumable powder to the cannabis oil, by weight;wherein the ratio of the first human consumable powder to the cannabis oil, by weight, is at least three grams of first human consumable powder to every one-half of a gram of cannabis oil;mixing the cannabis oil and the first human consumable powder until the cannabis oil is evenly absorbed by the first human consumable powder to create a powderized cannabis oil;selecting a terpene oil;measuring a desired quantity of the terpene oil;selecting a second human consumable powder;mixing the terpene oil and the second human consumable powder until the terpene oil is evenly absorbed by the second human consumable powder to create a terpene oil powder; andmixing the powderized cannabis oil and the terpene oil powder until the terpene oil powder is evenly distributed throughout the powderized cannabis oil.2. The method of wherein the first human consumable powder is maltodextrin.3. The method of wherein the ratio of the first human consumable powder to the cannabis oil claim 1 , by weight claim 1 , is at least three grams of the first human ...

Vitamin D Composition

The invention is directed to compositions of vitamin D having enhanced bioavailability and enhanced stability. Methods of making and using the compositions of the invention are contemplated and disclosed. 115-. (canceled)16. A composition of vitamin D having enhanced stability and enhanced bioavailability , the composition comprising vitamin D in contact with at least one comestible oil , wherein said contact increases the bioavailability and stability of said vitamin D compared to control vitamin D that has not been contacted with said comestible oil.17. The composition of claim 16 , wherein said vitamin D is selected from the group consisting of vitamin D2 claim 16 , vitamin D3 claim 16 , and a combination thereof.18. The composition of claim 16 , wherein said comestible oil is selected from the group consisting of tomato seed oil claim 16 , corn oil claim 16 , olive oil claim 16 , canola oil claim 16 , palm oil claim 16 , safflower oil claim 16 , sunflower oil claim 16 , sesame oil claim 16 , peanut oil claim 16 , coconut oil claim 16 , rapeseed oil claim 16 , grapeseed oil claim 16 , soybean oil claim 16 , cotton seed oil claim 16 , and combinations thereof.19. The composition of claim 16 , wherein said vitamin D retains at least 90 percent of its activity 30 days after it is contacted with said comestible oil.20. The composition of claim 16 , wherein said vitamin D retains at least 86 percent of its activity 60 days after it is contacted with said comestible oil.21. The composition of claim 16 , wherein said vitamin D retains at least 72 percent of its activity 90 days after it is contacted with said comestible oil.22. The composition of claim 16 , wherein said contact increases the bioavailability of said vitamin D by about 2 fold.23. The composition of claim 16 , wherein at least one of said vitamin D and said comestible oil are purified.24. The composition of claim 16 , wherein said vitamin D is tomato leaf vitamin D.25. The composition of claim 16 , wherein ...

Protective Effects of Oil Palm Composition on Alzheimer's Disease

Present invention discloses an oil palm composition for use in prevention or treatment of Alzheimer's disease. The composition is useful in impeding formation of neurotoxic peptide. Present invention can be used in preparation of a medicament in a therapeutic effective amount for prevention or treatment of Alzheimer's disease and diseases related thereto. 1. A method for inhibiting polymerization of β-amyloid in an individual with Alzheimer's disease , the method comprising: administering to said individual a composition comprising an effective amount of an extract from oil palm vegetation liquor , wherein the amount of the composition administered is sufficient to impede aggregation of β-amyloid monomers.2. The method as claimed in claim 1 , wherein administering the composition leads to impeding folding of β-pleated sheet secondary structure in β-amyloid.3. The method as claimed in claim 2 , wherein administering the composition inhibits kinetic accumulation of the β-pleated sheet amyloid peptide.4. The method as claimed in claim 1 , wherein the aggregation of β-amyloid leads to formation of neurotoxic Aβ-dimer.5. The method as claimed in claim 1 , wherein the composition is administered orally.6. The method of claim 1 , wherein the composition is a pharmaceutical formulation claim 1 , a nutritional supplement claim 1 , or a nutraceutical supplement.7Elaies guineensis.. The method as claimed in claim 1 , wherein the extract is a water-soluble extract from8. The method as claimed in claim 1 , wherein the extract comprises polyphenols claim 1 , flavonoids claim 1 , phenolic acids claim 1 , hydroxyl acids claim 1 , oligosaccharides claim 1 , lipids claim 1 , shikimic acid and metal ions. The present application is a Continuation of U.S. application Ser. No. 15/028,265 filed Apr. 8, 2016 entitled “Protective Effects of Oil Palm Composition on Alzheimer's Disease”, which is a national stage filing under 35 U.S.C. § 371 of PCT/MY2014/000252 filed Oct. 20, 2014, the ...

Food composition

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

ENCAPSULATED NUTRITIONAL AND PHARMACEUTICAL COMPOSITIONS

Provided herein are encapsulated compositions comprising one or more long chain polyunsaturated fatty acids (LCPUFAs) and at least one hydrocolloid, wherein the composition has a surface free fat content of less than about 5%. Also provided are methods for stabilising emulsions comprising one or more LCPUFAs and for increasing the efficiency of encapsulation of compositions comprising one or more LCPUFAs, the methods comprising incorporating at least one hydrocolloid into the emulsions or compositions. 1. An encapsulated oil or lipid composition comprising one or more long chain polyunsaturated fatty acids (LCPUFAs) and at least one hydrocolloid , wherein the composition has a surface free fat content of less than about 5% , and wherein the hydrocolloid is present in a concentration of between about 0.05% to about 1% w/w with respect to the amount of water in the composition.2. (canceled)3. (canceled)4. The composition according to claim 1 , wherein the composition is in the form of an emulsion or a powder.5. The composition according to claim 4 , wherein the emulsion is an oil-in-water emulsion.6. (canceled)7. (canceled)8. The composition according to claim 1 , wherein the oil or lipid composition comprises at least 5-55% phospholipids.9. The composition according to claim 1 , wherein the oil comprises hill oil or a fish oil.1012.-. (canceled)13. The composition according to claim 1 , wherein the hydrocolloid is xanthan gum.14. (canceled)151. The composition according to claim 1 , wherein the one or more LCPUFAs or the oil or lipid composition comprising the one or more LCPUFAs is encapsulated with an octenylsuccinic anhydride-modified starch and two or more sources of reducing sugars.16. The composition according to claim 15 , wherein one of said sources of reducing sugars has a dextrose equivalent (DE) value of between 20 and 60 claim 15 , and a second of said sources of reducing sugars has a DE value of between about 0 and 20.17. A method for increasing the ...

Method for conducing concentrated cannabis oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized cannabis oil

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.

METHOD FOR CONDUCING CONCENTRATED CANNABIS OIL TO BE STABLE, EMULSIFIABLE AND FLAVORLESS FOR USE IN HOT BEVERAGES AND RESULTING POWDERIZED CANNABIS OIL

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil. 1. A tablet or capsule consisting essentially of cannabis oil and carboxymethyl cellulose.2. The tablet or capsule of claim 1 , wherein the ratio of the carboxymethyl cellulose to the cannabis oil claim 1 , by weight claim 1 , is at least three grams of carboxymethyl cellulose to every one-half of a gram of cannabis oil.3. The tablet or capsule of claim 1 , wherein the ratio of the carboxymethyl cellulose to the cannabis oil claim 1 , by weight claim 1 , is at least three grams of carboxymethyl cellulose to every one-eighth of a gram of cannabis oil.4. The tablet or capsule of claim 1 , wherein the ratio of the carboxymethyl cellulose to the cannabis oil claim 1 , by weight claim 1 , is at least five grams of carboxymethyl cellulose to every one-eighth of a gram of cannabis oil.5. The tablet or capsule of claim 1 , wherein the ratio of the carboxymethyl cellulose to the cannabis oil claim 1 , by weight claim 1 , is no more than one-eighth of a gram of cannabis oil to every three grams of carboxymethyl cellulose.6. The tablet or capsule of claim 1 , wherein the ratio of the carboxymethyl cellulose to the cannabis oil claim 1 , by weight claim 1 , is between three grams and six grams of carboxymethyl cellulose to every one-eighth of a gram of cannabis oil.7. The tablet or capsule of claim 1 , wherein the cannabis oil is evenly absorbed by the carboxymethyl cellulose.8. The tablet or capsule of wherein ...

Dietary nutrient compositions

Provided herein are dietary supplement compositions comprising a plurality of beadlets and an oil. Provided herein are also dietary supplement compositions comprising a plurality of mini-tabs and oil. The beadlets or mini-tabs comprise at least one nutrient that is miscible in aqueous solution, and the oil comprises at least one fat-soluble nutrient. The composition may be contained within one or more capsules, and be packaged with a scented insert.

EDIBLE COMPOSITION COMPRISING CELLULOSE ETHER AND ITS USE AS FAT SUBSTITUTE IN DAIRY PRODUCTS

An edible composition comprising (a) a cellulose ether selected from (a1) methylcellulose, (a2) hydroxypropyl methylcellulose, and mixtures thereof; (b) a polysaccharide hydrocolloid selected from (b1) alginic acid, alginates and mixtures thereof, and mixtures of (b1) with (b2) a non-ionic and non-acidic polysaccharide hydrocolloid different from cellulose ethers, wherein the total amount of cellulose ether (a) and polysaccharide hydrocolloid (b) ranges from 0.01 to 9% by weight, based on the total weight of the composition, and the weight ratio of cellulose ether (a) to polysaccharide hydrocolloid (b) is within the range of from 1:8 to 8:1, and (c) water. The use of the edible composition to at least partially substitute fat in an edible product such as a dairy product is also described. 1. An edible composition comprising: (a1) methylcellulose,', '(a2) hydroxypropyl methylcellulose,', 'and mixtures thereof;, '(a) a cellulose ether selected from'} (b1) alginic acid, alginates and mixtures thereof, and', 'mixtures of (b1) with (b2) a non-ionic and non-acidic polysaccharide hydrocolloid different from cellulose ethers, and, '(b) a polysaccharide hydrocolloid selected from'}(c) water,wherein the total amount of cellulose ether (a) and polysaccharide hydrocolloid (b) ranges from 0.01 to 9% by weight, based on the total weight of the composition, and the weight ratio of cellulose ether (a) to polysaccharide hydrocolloid (b) is within the range of from 1:8 to 8:1.2. The edible composition of further comprising(d) from 1 to 40% by weight of triglyceride oil.3. The edible composition of further comprising(e) from 0.01 to 10% by weight of a salt.4. The edible composition of wherein the salt comprises a multivalent cation in combination with a food safe anion.5. The edible composition of wherein the salt is selected from calcium phosphate claim 4 , calcium hydrogen phosphate claim 4 , and mixtures thereof.6. The edible composition of further comprising glucono delta-lactone ...

BAKE STABLE COMPOSITION

The present invention relates to a bake stable composition, in particular a bake stable fat composition comprising from 30-60 wt % of sweetener, from 20-45 wt % of lipid, and from 1 to 20 wt % of caseinate. The bake stable composition is particularly suitable for use in bakery products and comprises 3% moisture or less. The invention further relates to a process for making the bake stable composition of the present invention. Further, the invention relates to the use of caseinate to increase the bake stability of a composition, in particularly of a fat filling composition. 2. The composition of wherein the sweetener is sucrose.3. The composition of wherein the composition does not comprise cocoa powder.4. The composition of wherein the caseinate is selected from the group consisting of sodium-caseinate claim 1 , calcium-caseinate claim 1 , potassium-caseinate claim 1 , and mixtures of two or more thereof.5. The composition of wherein the composition is selected from a filling composition claim 1 , a coating composition claim 1 , a topping composition claim 1 , or an inclusion composition.6. The composition of wherein the composition is a filling composition and has a flow out of 25% or less claim 1 , measured according to Method 1.7. The composition of any claim 1 , characterised in that it has better bake stability relative to an equivalent composition prepared without caseinate.8. The composition of claim 7 , characterised in that it has better shape retention claim 7 , better texture retention claim 7 , and/or better colour retention relative to an equivalent composition prepared without caseinate.9. A food product comprising the composition of together with one or more additional food ingredients.10. The food product of wherein the food product is a bakery product.11. Use of caseinate to improve the bake stability of a composition.12. The use according to wherein the composition comprises:a. from 30 to 60 wt % of sweetenerb. from 20 to 45 wt % of fatc. from 1 to ...

Stabilized canola oil including polyunsaturated fatty acids and oil-soluble antioxidants

Stabilized oils including an canola oil including EPA and/or DHA and an oil-soluble antioxidant composition comprising rosemary extract and least one of green tea extract, lecithin, and sesamol. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 5 hours.

Free polyunsaturated fatty acid-containing composition and manufacturing method therefor

The present disclosure is: a free polyunsaturated fatty acid-containing composition, which comprises at least one free polyunsaturated fatty acid having 20 or more carbon atoms, the content being at least 80.0% of the fatty acids in the composition, and satisfies at least one selected from a group consisting of conditions (1) and (2): (1) the content of conjugated unsaturated fatty acid is 1.0% or less of the fatty acids in the composition, and (2) the Gardner color is less than 3+; and a manufacturing method for the free polyunsaturated fatty acid-containing composition comprising the preparation of a raw material composition containing at least one polyunsaturated fatty acid having 20 or more carbon atoms, and hydrolysis of a reaction solution containing the prepared raw material composition, a lower alcohol, water and an alkali catalyst at a temperature of 10° C. or lower.

COMPOSITE EDIBLE OIL AND THE MANUFACTURING METHOD THEREOF

Disclosed is a composite edible oil and the manufacturing method thereof. The ingredients of the composite edible oil include peanuts, hempseeds, black sesame, pumpkinseeds, walnuts, linseeds, perilla seeds, and rosemary to maintain the freshness of the composite edible oil. The ratio of the monounsaturated fatty acid to the polyunsaturated fatty acid in the oil is around 1:1, and the ratio of ω-6 to ω-3 polyunsaturated fatty acid is around 4:1. Under the condition that the reference daily intake of composite edible oil should not exceed 20 ml-25 ml, the composite edible oil provides a scientific ratio among ω-3-ω-6 and ω-9 fatty acids for helping human bodies to reach nutritious equilibrium. By using UV degradation, the peroxide value, aflatoxin amount,and acid value contained in the composite edible oil meet the statutory requirements without the need of :fining process. Thus, the posite edible oil preserves beneficial substances, such as vitamin E. 1. A composite edible oil , comprising a peanut oil , a black sesame oil , a linseed oil , a hempseed oil , a pumpkinseed oil , a walnut oil , a perilla seed oil , and rosemary.2. The composite edible oil of claim 1 , wherein the composite oil is manufactured by the steps of:S1: using a hot expression method to express peanuts and black sesame in one shot to produce a peanut oil and a black sesame oil;S2: processing the peanut oil and the black sesame oil with a deposition process, a filtration process, and an UV degradation process, respectively;S3: using a cold expression method to express linseeds, hempseeds, pumpkinseeds, walnuts, and perilla seeds in one shot to produce a linseed oil, a hempseed oil, a pumpkinseed oil, a walnut oil, and a perilla seed oil;S4: processing the linseed oil, the hempseed oil, the pumpkinseed oil, the walnut oil, and the perilla seed oil with a deposition process, a filtration process, and an UV degradation process, respectively;S5: taking an appropriate portion of the processed peanut ...

Production method of edible sustained-release functional material and edible sustained-release functional material

A production method of an edible sustained-release functional material that has a high effect of preventing oozing of oil at the time of production, and that can inexpensively perform production, even by using fat and oil other than fish oil and continuously performing pulverization at ordinary temperature; and the edible sustained-release functional material. An edible sustained-release functional material is produced by: preparing an emulsified raw material by emulsifying fat and oil containing a hydrophobic functional ingredient; stirring and mixing the emulsified raw material, gelatin, transglutaminase, and dextrin having a DE value of 8 to 21; then forming a gel by leaving the mixture to rest; and after freeze-drying the gel, performing pulverization for powderization. An emulsifier or ammonium salt may be further added at the time of stirring and mixing.

HARD BUTTER

Provided is a hard butter, comprising 55 mass % or more of diacylglycerols satisfying the following (1) and (2): 19-. (canceled)10. A hard butter , comprising 55 mass % or more of diacylglycerols satisfying at least (1) and (2):(1) 70 to 100 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols; and(2) 55 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.11. The hard butter according to claim 10 , wherein the diacylglycerols satisfy at least (1) and (2):(1) 70 mass % or more and 100 mass % or less of the disaturated diacylglycerol (SS) in the diacylglycerols; and(2) 1 mass % or more and 55 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.12. The hard butter according to claim 10 , wherein the diacylglycerols satisfy at least (1) and (2):(1) 70 mass % or more and 99 mass % or less of the disaturated diacylglycerol (SS) in the diacylglycerols; and(2) 5 mass % or more and 30 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.13. The hard butter according to claim 10 , wherein the diacylglycerols satisfy at least (1) and (2):(1) 75 mass % or more and 99 mass % or less of the disaturated diacylglycerol (SS) in the diacylglycerols; and(2) 5 mass % or more and 25 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.14. The hard butter according to claim 10 , wherein the diacylglycerols satisfy at least (1) and (2):(1) 85 mass % or more and 99 mass % or less of the disaturated diacylglycerol (SS) in the diacylglycerols; and(2) 15 mass % or more and 25 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.15. The hard butter ...

METHOD FOR PRODUCING LACTONE-ENRICHED OIL OR FAT COMPOSITION

The object of this application is to non-enzymatically improve flavor of a butter oil and fat composition. 1. A method for producing an oil and fat composition enriched with lactones , which comprises steps of:keeping the oil and fat composition containing between 300 ppm and 1200 ppm of moisture content at the temperature where a solid fat exists in the oil and fat composition, andnon-enzymatically producing γ-lactone or δ-lactone from triglyceride containing 4- or 5-hydroxy fatty acid in the oil and fat composition.2. The method for producing the oil and fat composition according to claim 1 , further comprising a step of placing the raw material oil and fat composition in the melted state under reduced pressure and/or a step of centrifuging the raw material oil and fat composition in the melted state to remove moisture to obtain the oil and fat composition containing between 300 ppm and 1200 ppm of moisture content.3. The method for producing the oil and fat composition according to claim 1 , further comprising a step of adding moisture to the raw material oil and fat composition to obtain the oil and fat composition containing between 300 ppm and 1200 ppm of moisture content.43. The method for producing the oil and fat composition according to any one of - claims 1 , wherein the oil and fat composition is derived from butter.5. The method for producing the oil and fat composition according to claim 1 , wherein the temperature is kept between 10° C. and 35° C. claim 1 , or more preferably between 15° C. and 30° C.6. The method for producing the oil and fat composition according to claim 1 , wherein the oil and fat composition is held between 3 days and 2 months claim 1 , or more preferably between 1 week and 4 weeks.7. The method for producing the oil and fat composition according to claim 1 , which is for the purpose of producing the oil and fat composition containing 50 ppm or more of lactones.8. A method for producing a food product or a food product material ...

Process for the Preparation of an Edible Dispersion Comprising Oil and Structuring Agent

The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.

FAT AND/OR OIL COMPOSITION FOR HEAT COOKING AND METHOD FOR MANUFACTURING THE FAT AND/OR OIL COMPOSITION FOR HEAT COOKING

Disclosed is a fat and/or oil composition for heat cooking including 1 to 5 ppm by mass of silicone oil having a kinetic viscosity of 800 to 5,000 mm/s at a temperature of 25° C., and 0.03 to 0.09% by mass of a succinic acid monoglyceride or 0.05 to 0.11% by mass a citric acid monoglyceride in a fat and/or oil; and a method for manufacturing the fat and/or oil composition for heat cooking. 1. A fat and/or oil composition for heat cooking comprising:a fat and/or oil;{'sup': '2', '1 to 5 ppm by mass of silicone oil having a kinetic viscosity of 800 to 5,000 mm/s at a temperature of 25° C.; and'}0.03 to 0.09% by mass of a succinic acid monoglyceride or 0.05 to 0.11% by mass of a citric acid monoglyceride.2. The fat and/or oil composition for heat cooking according to claim 1 , whereinthe succinic acid monoglyceride or the citric acid monoglyceride is glyceryl monooleate succinate or glyceryl monooleate citrate, respectively.3. A method for manufacturing a fat and/or oil composition for heat cooking claim 1 , comprising the steps of:refining a fat and/or oil; and thereafter{'sup': '2', 'adding 1 to 5 ppm by mass of silicone oil having a kinetic viscosity of 800 to 5,000 mm/s at a temperature of 25° C., and 0.03 to 0.09% by mass of a succinic acid monoglyceride or 0.05 to 0.11% by mass of a citric acid monoglyceride to the refined fat and/or oil.'}4. The method for manufacturing a fat and/or oil composition for heat cooking according to claim 3 , whereinthe succinic acid monoglyceride or the citric acid monoglyceride is glyceryl monooleate succinate or glyceryl monooleate citrate, respectively. This disclosure relates to a fat and/or oil composition for heat cooking, and a method for manufacturing the fat and/or oil composition for heat cooking.In recent years, an increasing number of health-oriented consumers have driven a demand for low fat foods. Patent Literature 1 (PTL 1), for example, discloses a fat and/or oil composition for stir-frying that allows a reduction in ...

COMPOSITIONS OF COSMETIC, PERSONAL CARE AND SKIN CARE PRODUCTS DERIVED FROM LIPID FEEDSTOCKS AND METHODS TO PRODUCE THE SAME

Lipid compositions derived from a solvent-extracted distillers oil of a dry grind ethanol process and lipid compositions included in cosmetic products, personal care products, skin care products, nutraceuticals, bio fuels, bio-lubricants, oleo chemicals, nutritional products, other bio-products, and animal feed compositions. Concentrations of lipid components. 1. A lipid composition derived from a solvent-extracted distillers oil of a dry grind ethanol process comprising:triglycerides content not less than 96% w/w;free fatty acids content not greater than 4% w/w;total moisture and insolubles content not greater than 1.5% w/w;total carotenoid content not greater than 50 ppm w/w;and at least one component selected from the group consisting of total lutein content not greater than 50 ppm w/w, cis-lutein/zeaxanthin content not greater than 10 ppm w/w, α-cryptoxanthin content not greater than 5 ppm w/w, β-cryptoxanthin content not greater than 5 ppm w/w, α-carotene content not greater than 0.5 ppm w/w, and cis-β-carotene not greater than 0.1 ppm w/w.2. The lipid composition of claim 1 , wherein said free fatty acid content is not greater than 2% w/w and said triglycerides content is not less than 98% w/w.3. The lipid composition of claim 1 , wherein said free fatty acid content is not greater than 1% w/w and said triglycerides content is not less than 98.5% w/w.4. The lipid composition of claim 1 , wherein said total carotenoid content is not greater than 1 ppm w/w.5. A composition derived from a solvent-extracted distillers oil of a dry grind ethanol process comprising a concentration of a lipid component wherein the concentration w/w of said lipid component is at least twice a concentration of said lipid component in a lipid feedstock claim 1 , selected from the group consisting of free fatty acids claim 1 , α-tocopherol claim 1 , total tocopherols claim 1 , total carotenoids claim 1 , lutein claim 1 , zeaxanthin claim 1 , and total sterols.6. A composition derived ...

Non-Contact Droplet Manipulation Apparatus and Method

The disclosure provides apparatus and methods of simultaneously levitating a droplet above a nominally rigid surface and controlling its position and motion in a direction along the nominally rigid surface generally for use in microfluidics.

LIPID COMPOSITIONS CONTAINING BIOACTIVE FATTY ACIDS

Provided herein is technology relating to lipid compositions containing bioactive fatty acids and particularly, but not exclusively, to compositions and methods related to the production and use of structured lipid compositions containing sciadonic and/or pinoleic acid alone or in combination with other bioactive fatty acids including, but not limited to, eicosapentaenoic acid, docosahexaenoic acid, conjugated linoleic acid, and non-β-oxidizable fatty acid analogues such as tetradecylthioacetic acid. 1. A method of treating a skin disorder selected form the group consisting of psoriasis , atopic dermatitis , non-specific dermatitis , primary irritant contact dermatitis , allergic contact dermatitis , lamellar ichthyosis , epidermolytic hyperkeratosis , pre malignant sun induced keratosis , and seborrhea comprising contacting the skin of an individual in need thereof with a topical formulation comprising a first lipid component comprising at least 10% w/w of a 5 ,11 ,14-eicosatrienoic acid ethyl esters and a second lipid component comprising at least 1% w/w selected from the group consisting of a conjugated linoleic acid moiety and an omega-3 fatty acid moiety selected from the group consisting of an all-cis-5 ,8 ,11 ,14 ,17-eicosapentaenoic acid moiety , an all-cis-7 ,10 ,13 ,16 ,19-docosapentaenoic acid moiety , and an all-cis-4 ,7 ,10 ,13 ,16 ,19-docosahexaenoic acid moiety and combinations thereof.2. The method of claim 1 , wherein said at least one omega-3 fatty acid moiety is selected from the group consisting free fatty acids claim 1 , acylglycerides claim 1 , phospholipids and esters comprising said at least one omega-3 fatty acid moiety.3. The method of claim 1 , wherein said at least one conjugated linoleic acid moiety is selected from the group consisting free fatty acids claim 1 , acylglycerides claim 1 , phospholipids and esters comprising said at least one conjugated linoleic acid moiety.4. The method of claim 1 , wherein said first lipid component ...

METHOD FOR MANUFACTURING EDIBLE OIL, AND EDIBLE OIL AND FOOD EACH MANUFACTURED USING SAME

The present invention relates to a method for manufacturing an edible oil, and an edible oil and a food each manufactured using the same, the method comprising the steps of: a) roasting vegetable raw materials using far-infrared radiation; b) subjecting the roasted vegetable raw materials to extraction to obtain an oil composition containing a first active ingredient; c) obtaining an extract containing a second active ingredient from a residue of the vegetable raw materials remaining after the extraction of the oil composition; and d) mixing the oil composition and the extract. 1. A method for manufacturing cooking oil , the method comprising:a) roasting a vegetable raw material by far infrared rays;b) milking the roasted vegetable raw material to obtain an oil or fat composition containing a first active ingredient;c) obtaining an extract containing a second active ingredient from a residue of the vegetable raw material remaining after the oil or fat composition is milked; andd) mixing the oil or fat composition with the extract.2. The method of claim 1 , wherein the step a) comprises:a-1) introducing the vegetable raw material into a far infrared roaster and irradiating the vegetable raw material with far infrared rays until the temperature inside the far infrared roaster reaches a temperature range of 80-100° C. to remove moisture contained in the vegetable raw material;a-2) performing primary roasting of irradiating the vegetable raw material with far infrared rays until the temperature inside the far infrared roaster reaches a temperature range of 130-150° C. to roast the vegetable raw material from which moisture has been removed; anda-3) performing secondary roasting of irradiating the vegetable raw material with far infrared rays until the temperature inside the far infrared roaster reaches a temperature range of 140-160° C. to roast the vegetable raw material which has been subjected to the primary roasting.3. The method of claim 1 , wherein the step c) ...

Bake-Stable Creamy Food Filling Base

Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents. 1. (canceled)21. A lipid-based , creamy food filling that is bake-stable , the creamy food filling comprising:a continuous lipid phase including a low-melting lipid having a melting point of about 40° C. or lower;a solid phase dispersed in the continuous lipid phase and including a hydrophilic powder and a high-melting lipid with a melting point of at least about 70° C.;a water activity of about 0.5 or lower; andparticles of the hydrophilic powder and the high-melting lipid forming a particle size distribution of the creamy food filling effective to render the creamy food filling bake stable.22. The creamy food filling of claim 21 , wherein the creamy food filling includes about 30 to about 70 percent of the hydrophilic powder claim 21 , about 0.5 to about 8 percent of the high-melting lipid claim 21 , and about 30 to about 70 percent of the low-melting lipid.23. The creamy food filling of claim 21 , wherein the particle size distribution is a bi-modal particle size distribution including a dust particle portion having a sub-distribution of dust particles less than about 4 microns with a sufficient amount of sub-micron dust particles of about 1 micron or less effective to render the creamy food filling bake stable and a creamy particle portion having a sub-distribution of creamy ...

Nut Butter Composition

Nut butter-based compositions having a novel texture are provided herein. A composition provided herein includes a nut butter, a fat system, a sugar, and a firming agent. Methods of making a nut butter-based composition and food products that include a nut butter-based composition are also described. 1. A composition having a putty-like texture , the composition having a moisture content of less than 1% by weight and including a nut butter in an amount of from about 25% to about 70% by weight of the composition , a fat system in an amount of from about 5% to about 20% by weight of the composition , a sugar in an amount of from about 15% to about 30% by weight of the composition , and a firming agent in an amount of from about 10% to about 55% , the texture having a firmness of from 1.68 to 2.47 kg , stickiness of from −0.48 to −0.35 kg , as measured by a partial-penetration texture analysis test.2. The composition of claim 1 , wherein the fat system includes a fat having a melting point of from about 38° C. to about 48° C. in an amount of from about 10% to about 18% by weight of the composition claim 1 , and a fat having a melting point of from about 50° C. to about 60° C. in an amount of from about 1% to about 4% by weight of the composition.3. The composition of claim 1 , wherein the firming agent comprises a starch.4. The composition of claim 1 , wherein the sugar comprises a liquid sugar in an amount of up to 4% by weight of the composition.5. The composition of claim 1 , wherein the composition further comprises an emulsifier.6. The composition of claim 1 , wherein the composition has a viscosity of from 35 to 45 as measured at 50° C. using a #27 spindle on a Brookfield Viscometer set at 50 rpm for 3 minutes and 20 rpm for 15 seconds.7. A food product claim 1 , comprising a layer of a composition of claim 1 , and including a fat-based coating on at least a portion of a surface of the layer claim 1 , the fat-based coating including a wicking agent.8. A method of ...

COOKWARE RELEASE COMPOSITIONS

A cookware release composition having edible oil and a silicone polymer. The cookware release composition can contain an edible oil and greater than 1000 ppm polydimethylsiloxane. The cookware release composition can contain an edible oil and a silicone polymer and the edible oil can be selected from the group consisting of palm oil, fractionated palm oil, high-oleic vegetable oil, lauric acid oil, MCT, and combinations thereof. The cookware release composition can contain an edible oil that contains less than 25% polyunsaturated fatty acids and polydimethylsiloxane. 120-. (canceled)21. An article of commerce , comprisinga container;at least one aerosol valve;a spray nozzle; and about 10% to about 20% aerosol, and', canola oil from about 40% to about 50% by total weight of the cookware release composition,', 'a palm oil and coconut oil blend from about 40% to about 50% by total weight of the cookware release composition, and', 'a silicone polymer, wherein the silicone polymer is present at greater than about 1200 ppm and less than about 2,000 ppm by total weight of the cookware release composition., 'about 80% to about 90% of a cookware release composition, wherein the cookware release composition includes], 'a composition in the container, wherein the composition includes22. The article of commerce of claim 21 , wherein the cookware release composition further comprises lecithin.23. The article of commerce of claim 22 , wherein the lecithin includes soy lecithin.24. The article of commerce of claim 22 , wherein the lecithin is about 2% to about 10% by total weight of the cookware release composition.25. The article of commerce of claim 21 , wherein the palm oil includes palm olein.26. The article of commerce of claim 25 , wherein the palm olein includes fractionated palm olein.27. The article of commerce of claim 21 , wherein the silicone polymer includes dimethylpolysiloxane.28. The article of commerce of claim 21 , wherein the silicone polymer is present at ...

WAX OLEOGELS AS FAT SUBSTITUTES

A novel oleogel is provided comprising an edible oil in an amount of at least 95 wt % combined with a binary wax blend in an amount of less than 5 wt % of the oleogel, wherein the oleogel exhibits less than 10% oiling off and a back-extrusion hardness of greater than 100 g-force. The edible oil may be a high oleic acid-containing oil, such as a vegetable oil having a total monounsaturated fatty acid content of at least about 25% by wt. The binary wax blend may comprise at least two waxes selected from rice bran wax, carnauba wax, candelilla wax, sunflower wax, jojoba oil wax, corn oil wax, sugarcane wax, ouricury wax, beeswax and retamo wax. The oleogel provides an edible fat substitute prepared from oil having a reduced saturated fatty acid and trans fatty acid content that may be incorporated in a variety of food products. 1. An oleogel comprising an edible oil in an amount of at least 95 wt % combined with a binary wax blend of less than 5 wt % , wherein the oleogel exhibits less than 10% oiling off and a back extrusion hardness of greater than 100 g-force.2. The oleogel of claim 1 , wherein the edible oil is a high oleic acid-containing oil.3. The oleogel of claim 2 , wherein the oil comprises at least about 50% by wt of oleic acid.4. The oleogel of claim 2 , wherein the oil is selected from the group consisting of olive oil claim 2 , safflower oil claim 2 , sunflower oil claim 2 , canola oil claim 2 , peanut oil claim 2 , palm oil claim 2 , corn oil and sesame oil.5. The oleogel of claim 4 , wherein the oil is non-hydrogenated.6. The oleogel of claim 5 , wherein the oil is selected from the group consisting of olive oil claim 5 , safflower oil claim 5 , sunflower oil and canola oil.7. The oleogel of claim 1 , wherein the binary wax blend comprises at least two of the following waxes: rice bran wax claim 1 , carnauba wax claim 1 , candelilla wax claim 1 , sunflower wax claim 1 , jojoba oil wax claim 1 , corn oil wax claim 1 , sugarcane wax claim 1 , ouricury wax ...