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

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

EDIBLE AND THERMOREVERSIBLE OLEOGEL AND METHOD FOR PREPARATION THEREOF

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

PREMIX FOR PREPARING EMULSION COMPOSITION, AND COMPOSITION USING SAME

The present invention addresses the problem of providing a premix for preparing an emulsion composition, which makes it possible to easily prepare a food containing a highly unsaturated fatty acid such as DHA or EPA, and an emulsion composition using the same. A premix for preparing an emulsion composition, which makes it possible to easily prepare a food containing a highly unsaturated fatty acid such as DHA or EPA, can be obtained by mixing a highly unsaturated fatty acid-containing fat or oil with a specific fat or oil and then mixing the resultant mixture with a preset amount of an aqueous solvent to thereby give an oil-in-water type emulsion. By using this premix, foods or drinks, for example, a drink in which an offensive taste derived from a highly unsaturated fatty acid is reduced can be easily prepared.

Retort food ingredients suitable for microwave cooking and their manufacturing methods

Fatty Preparation, a Process for Making Said Fatty Preparation, and a Product Containing the Same

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

КОМПОЗИЦИЯ ЗАБЕЛИВАТЕЛЯ

FIELD: coffee industry. SUBSTANCE: whitener composition in the form of powder contains casein salt in the amount from 0.20 to 0.8 wt.% and butter. The weight ratio of casein salt to butter is from 0.012:1 to 0.028:1. The use of the whitener composition for the formation of a creamy layer on the drink surface is also proposed, wherein the creamy layer contains a lot of clusters of butter drops. A coffee drink composition contains the whitener composition and dried coffee component. A method for the production of the dried whitener composition is carried out in the following way. An aqueous phase containing casein salt is provided. A butter phase containing butter and, optionally, low-molecular emulsifier is provided. The aqueous phase and the butter phase are combined with the formation of preliminary emulsion. Emulsion is homogenized with the formation of an emulsion concentrate. Nitrogen under high pressure is optionally added in the emulsion concentrate. The emulsion concentrate is dried with the formation of the dried whitener composition. EFFECT: group of inventions consists in the formation of the creamy layer on the surface of a drink or liquid food product, which provides improved taste sensations and creaminess perception by a consumer and/or increases the perception of aromatic substances releasing from a drink or liquid food product, and increase in the height (volume) of foam and increase in its stability. 13 cl, 11 dwg, 2 tbl, 10 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 756 860 C2 (51) МПК A23C 11/02 (2006.01) A23C 11/08 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23C 11/02 (2021.05); A23C 11/08 (2021.05) (21)(22) Заявка: 2018131422, 03.02.2017 (24) Дата начала отсчета срока действия патента: Дата регистрации: 06.10.2021 04.02.2016 EP 16154267.5 (43) Дата публикации заявки: 04.03.2020 Бюл. № 7 (45) Опубликовано: 06.10.2021 Бюл. № 28 (56) Список документов, цитированных в отчете о поиске: ...

Patent RU2018131422A3

ВУ” 2018131422” АЗ Дата публикации: 07.09.2020 Форма № 18 ИЗ,ПМ-2011 Федеральная служба по интеллектуальной собственности Федеральное государственное бюджетное учреждение ж 5 «Федеральный институт промышленной собственности» (ФИПС) ОТЧЕТ О ПОИСКЕ 1. . ИДЕНТИФИКАЦИЯ ЗАЯВКИ Регистрационный номер Дата подачи 2018131422/10(051237) 03.02.2017 РСТ/ЕР2017/052438 03.02.2017 Приоритет установлен по дате: [ ] подачи заявки [ ] поступления дополнительных материалов от к ранее поданной заявке № [ ] приоритета по первоначальной заявке № из которой данная заявка выделена [ ] подачи первоначальной заявки № из которой данная заявка выделена [ ] подачи ранее поданной заявки № [Х] подачи первой(ых) заявки(ок) в государстве-участнике Парижской конвенции (31) Номер первой(ых) заявки(ок) (32) Дата подачи первой(ых) заявки(ок) (33) Код страны 1. 16154267.5 04.02.2016 ЕР Название изобретения (полезной модели): [Х] - как заявлено; [ ] - уточненное (см. Примечания) КОМПОЗИЦИЯ ЗАБЕЛИВАТЕЛЯ Заявитель: СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А., СН 2. ЕДИНСТВО ИЗОБРЕТЕНИЯ [Х] соблюдено [ ] не соблюдено. Пояснения: см. Примечания 3. ФОРМУЛА ИЗОБРЕТЕНИЯ: [Х] приняты во внимание все пункты (см. п см. Примечания [ ] приняты во внимание следующие пункты: р [ ] принята во внимание измененная формула изобретения (см. Примечания) 4. КЛАССИФИКАЦИЯ ОБЪЕКТА ИЗОБРЕТЕНИЯ (ПОЛЕЗНОЙ МОДЕЛИ) (Указываются индексы МПК и индикатор текущей версии) А23С 11/00 (2006.01) 5. ОБЛАСТЬ ПОИСКА 5.1 Проверенный минимум документации РСТ (указывается индексами МПК) 5.2 Другая проверенная документация в той мере, в какой она включена в поисковые подборки: 5.3 Электронные базы данных, использованные при поиске (название базы, и если, возможно, поисковые термины): Е-Габгагу, Езрасепе, Разеагсв, РАТЕМТСОРЕ, КОРТО, МСВТ, ЕМВГ-ЕВ1, Соозе, Соозе эсБо][аг, РиИБМеа, ОЗРТО, Заепсе еси 6. ДОКУМЕНТЫ, ОТНОСЯЩИЕСЯ К ПРЕДМЕТУ ПОИСКА Кате- Наименование документа с указанием (где необходимо) частей, Относится к гория* относящихся к предмету поиска ...

КОМПОЗИЦИЯ ЗАБЕЛИВАТЕЛЯ

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2018 131 422 A (51) МПК A23C 11/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2018131422, 03.02.2017 (71) Заявитель(и): СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А. (CH) Приоритет(ы): (30) Конвенционный приоритет: 04.02.2016 EP 16154267.5 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 04.09.2018 (86) Заявка PCT: (87) Публикация заявки PCT: WO 2017/134253 (10.08.2017) R U (54) КОМПОЗИЦИЯ ЗАБЕЛИВАТЕЛЯ (57) Формула изобретения 1. Композиция забеливателя, причем указанная композиция содержит казеин или его соль и масло, при этом массовое соотношение казеина или его соли к маслу составляет от приблизительно 0,005:1 до приблизительно 0,035:1, предпочтительно, от приблизительно 0,010:1 до приблизительно 0,030:1; предпочтительно, от приблизительно 0,012:1 до приблизительно 0,028:1, более предпочтительно, от приблизительно 0,015:1 до приблизительно 0,025:1. 2. Композиция забеливателя по п. 1, причем композиция содержит от приблизительно 0,20 мас.% до приблизительно 1,20 мас.% казеина или его соли; предпочтительно, от приблизительно 0,40 мас.% до приблизительно 0,96 мас.% казеина или его соли. 3. Композиция забеливателя по п. 1 или 2, причем композиция имеет форму порошка. 4. Композиция забеливателя по любому предшествующему пункту, в которой казеин или его соль выбраны из: мицеллярного казеина, казеината натрия, казеината калия и казеината кальция; предпочтительно, в которой казеин или его соль представляет собой казеинат натрия. 5. Композиция забеливателя по любому предшествующему пункту, в которой масло выбрано из: пальмового масла, пальмоядрового масла или олеина, гидрогенизированного пальмоядрового масла или олеина, кокосового масла, водорослевого масла, масла канолы, соевого масла, подсолнечного масла, сафлорового масла, хлопкового масла, молочного жира и кукурузного масла. Стр.: 1 A 2 0 1 8 1 3 1 4 2 2 A Адрес для переписки: 109012, Москва, ул. Ильинка, 5/2, ООО " ...

СПОСОБЫ ИЗГОТОВЛЕНИЯ ПИТАТЕЛЬНЫХ СОСТАВОВ

Method for producing a collagenous material in particle form, and produced collagenous material

The invention relates to a method for producing a collagenous material in particle form, having the following steps: - extracting a collagen- and fat-containing raw animal material using an aqueous extraction solution; - optionally separating at least one part of the aqueous phase from the extraction residue; - separating the extraction residue into a collagen-containing solid phase, an aqueous phase, and a fat phase: - mixing at least one part of the collagen-containing solid phase with at least one part of the aqueous phase; - at least partly drying the mixed phases; and - comminuting the dried phases in order to obtain the collagenous material in particle form.

Method for producing a collagenous material in particle form, and produced collagenous material

The invention relates to a method for producing a collagenous material in particle form, having the following steps: - extracting a collagen- and fat-containing raw animal material using an aqueous extraction solution; - optionally separating at least one part of the aqueous phase from the extraction residue; - separating the extraction residue into a collagen-containing solid phase, an aqueous phase, and a fat phase: - mixing at least one part of the collagen-containing solid phase with at least one part of the aqueous phase; - at least partly drying the mixed phases; and - comminuting the dried phases in order to obtain the collagenous material in particle form.

Food thickener based on native starch, foodstuff obtained with such thickener and process for obtaining them

An emulsified savoury food concentrate

The present invention relates to an emulsified savoury food concentrate comprising by weight of the food concentrate: a. 15-50 wt.% water; b. 15-60 wt.% edible oil; c. 13-40 wt.% by dry weight of non-gelatinised starch; d. 50-350 mmol per 100 g of food concentrate of alkali-metal cation selected from Na+, K+ and combinations thereof; e. Yeast mannan in an amount of at least 0.6% by weight of the edible oil; and f. 0-10 wt.% of vegetable powders and/or vegetable extracts; wherein the w/w ratio of oil to water is at least 0.8:1 and wherein the w/w ratio of non-gelatinised starch by dry weight to water lies in the range of 0.35:1 - 2.1:1. The present invention further relates to a process of preparing the emulsified savoury food concentrate and to a method of preparing an edible savoury product using the emulsified savoury food concentrate.

Low-fat water-in-oil emulsion

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

Oil-in-water type emulsion composition, and method for producing said oil-in-water type emulsion composition

The present invention addresses the problem of providing an emulsion composition which can retain emulsion stability even when undergoing a high-temperature process such as sterilization (heat resistance) and has a small change in particle diameter distribution before and after heating, and of which the emulsion stability can be retained even when an oily phase component causes the change in state (e.g., the oily phase component is coagulated and crystallized by decreasing the temperature of the composition, or the oily phase is melted by increasing the temperature of the composition) (i.e., resistance to decrease in temperature), and which is easy to handle during the production thereof. The problem can be solved by an oil-in-water type emulsion composition comprising solid particles, a surfactant having one alkyl group, an oily phase component and an aqueous phase component, wherein the oily phase component comprises an oily phase component having an unsaturated bond and/or an oxygen ...

EMULSION OIL - IN - WATER, CONTAINING WHEAT FLOUR AND PHYSICALLY MODIFIED STARCH

COMPOSITION FOR PRODUCTION OF FROZEN CONFECTIONERY PRODUCT

METHOD FOR MANUFACTURING INSTANTLY COOKED RICE AND INSTANTLY COOKED RICE MANUFACTURED BY SAME

The present invention relates to rehydrating instantly cooked and dried rice so it can be eaten. According to an embodiment of the present invention, the method for manufacturing instantly cooked rice comprises: a rice cooking step of cooking rice; a turning over step of turning over rice to separate the grains of rice so that starch, which is the main ingredient of the rice cooked in the rice cooking step, is hardened; a freezing step of freezing the rice, having been turned over in the turning over step, for a predetermined time at a preset temperature or lower; a heat buffering step of heating the rice, having been frozen in the freezing step, at a preset temperature or lower to prevent tissue of the rice from becoming dense according to the temperature difference when the frozen rice is dried; and a drying step of drying the rice, having been heated in the heat buffering step, by heating the rice at a temperature higher than the temperature of the heat buffering step. An aging prevention ...

Red ginseng flavor perilla oil and its manufacturing method

TRANSPARENT FOOD OIL EMULSION COMPOSITE USING REFRACTIVE INDEX-MATCHING

The present invention relates to an oil emulsion composite capable of improving the quality of noodles. The composite is transparent as a refractive index of the composite is adjusted to an equal level to an emulsion through the mixture of saccharide of an aqueous part, and the composite is capable of preventing the surface of noodles from being dried up to no less than 50%. The present invention comprises: an oily part including edible oil and an emulsifier; and an aqueous part including purified water and saccharide. COPYRIGHT KIPO 2017 ...

A spread composition comprising allulose and use thereof

CREAMER COMPOSITION

There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1. Also provided are uses of said creamer composition together with a process of preparing a creamer composition. 1. A creamer composition , the composition comprising casein or a salt thereof and an oil , wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1.2. A creamer composition according to claim 1 , wherein the composition comprises about 0.20 wt. % to about 1.20 wt. % casein or salt thereof.3. A creamer composition according to claim 1 , wherein the composition is in the form of a powder.4. A creamer composition according to claim 1 , wherein the casein or salt thereof is selected from: micellar casein claim 1 , sodium caseinate claim 1 , potassium caseinate and calcium caseinate.5. A creamer composition according to claim 1 , wherein the oil is selected from the group consisting of: palm oil claim 1 , palm kernel oil or olein claim 1 , hydrogenated palm kernel oil or olein claim 1 , coconut oil claim 1 , algal oil claim 1 , canola oil claim 1 , soy bean oil claim 1 , sunflower oil claim 1 , safflower oil claim 1 , cotton seed oil claim 1 , milk fat claim 1 , and corn oil.6. A creamer composition according to claim 1 , wherein the composition comprises a sweetener.7. A creamer composition according to claim 1 , wherein the composition does not comprise a low molecular weight emulsifier and/or a buffer and stabilizing agent.8. A creamer composition according to claim 1 , wherein the composition comprises about 10 wt. % to about 80 wt. % oil.9. A creamer composition according to claim 1 , wherein the composition is in the form of a powder obtainable by a process comprising the steps of (i) adding a ...

METHOD FOR THE PREPARATION OF A MONOGLYCERIDE HYDRATE PRODUCT

The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues.

ПИЩЕВОЙ ЗАГУСТИТЕЛЬ НА ОСНОВЕ НАТИВНОГО КРАХМАЛА, ПИЩЕВОЙ ПРОДУКТ, ПОЛУЧАЕМЫЙ С ПОМОЩЬЮ ТАКОГО ЗАГУСТИТЕЛЯ, И СПОСОБ ИХ ПОЛУЧЕНИЯ

Изобретение относится к пищевому загустителю, имеющему повышенную устойчивость к сдвигу и стабильность при хранении, способу его получения и продукту из него. Загуститель содержит нативный амилазный крахмал с содержанием амилозы от 10 до 30% и липидный эмульгатор в водной фазе. Содержание высокоамилозного крахмала составляет от 5 до 30% по отношению к воде. Содержание эмульгатора составляет от 5 до 15% по отношению к амилозе. Комплексная вязкость загустителя при 0,4 Гц составляет от 200 до 700 Па•с. Способ получения загустителя предусматривает смешивание амилазного крахмала и эмульгатора в водной дисперсии, постепенное нагревание ее до температуры от 70 до 100o С и охлаждение смеси. Пищевой продукт, полученный при помощи пищевого загустителя, дополнительно содержит соль и имеет комплексную вязкость при 0,4 Гц между 10 и 700 Па•с. Изобретение позволяет изготовить пищевой загуститель, способный течь и устойчивый к сдвигу и теплу. 3 с. и 12 з.п. ф-лы.

СПОСОБ ПОЛУЧЕНИЯ КОЛЛАГЕНОВОГО МАТЕРИАЛА В ВИДЕ ЧАСТИЦ И ПОЛУЧЕННЫЙ ЭТИМ СПОСОБОМ КОЛЛАГЕНОВЫЙ МАТЕРИАЛ

FIELD: food industry. SUBSTANCE: collagen- and fat-containing initial material of animal origin is subjected to extraction treatment with an aqueous extraction solution with a pH value from 3.5 to 5.5 for a period of up to 30 h. Extraction is carried out in total from two to eight times. If necessary, at least part of an aqueous phase is separated from a residue after extraction. The residue after extraction is divided into a collagen-containing solid phase, an aqueous phase and a fat phase. At least part of the collagen-containing solid phase is mixed with at least part of the aqueous phase in a mass ratio from 1:99 to 1:1. Mixed phases are subjected to at least partial drying at a temperature of 50 to 150°C. Dried phases are crushed to obtain collagen material in the form of particles. Collagen material in the form of particles has an average particle size from 20 to 250 mcm, has water absorption capacity from 1:1 to 50:1 per its own mass and/or emulsifying capacity for fat and water from 1:1 to 20:1 per its own mass. The use of collagen material in the form of particles in the production of food products, primarily meat and sausage products is also proposed. EFFECT: group of inventions provides the production of pure collagen material in the form of particles, allows for the use of the residue after extraction formed during the production of gelatin (a significant increase in the volume of pure products from the used material of animal origin). 12 cl, 3 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 756 795 C2 (51) МПК A23J 1/10 (2006.01) A23L 29/281 (2016.01) C08H 1/06 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23J 1/10 (2021.05); A23L 29/281 (2021.05); C07K 14/78 (2021.05); C08H 1/06 (2021.05) (21)(22) Заявка: 2018143971, 14.02.2017 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): ГЕЛИТА АГ (DE) Дата регистрации: 05.10.2021 18.05.2016 DE 102016109094.8 (43) Дата ...

НИЗКОЖИРНАЯ ЭМУЛЬСИЯ ВОДА-В-МАСЛЕ

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2017 134 743 A (51) МПК A23G 3/36 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2017134743, 17.03.2016 (71) Заявитель(и): КАРДЖИЛЛ, ИНКОРПОРЕЙТЕД (US) Приоритет(ы): (30) Конвенционный приоритет: 18.03.2015 EP 15159614.5 10 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 04.10.2017 US 2016/022824 (17.03.2016) (87) Публикация заявки PCT: A WO 2016/149477 (22.09.2016) Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (57) Формула изобретения 1. Низкожирная эмульсия вода-в-масле (В/М), содержащая жирную фазу в количестве не более 60 мас.% по отношению к общей массе эмульсии, водную фазу, распределенную в пределах жирной фазы, и композицию эмульгатора, причем указанная композиция эмульгатора содержит нерастворимый в ацетоне (AI) компонент, содержащий фосфатидилхолин (PC), фосфатидилинозитол (PI), фосфатидилэтаноламин (PE) и фосфатидную кислоту (PA), при этом PC присутствует в количестве не более 15,5% по отношению к общей массе композиции эмульгатора и при этом композиция эмульгатора характеризуется массовой долей R не более 65%, причем коэффициент R определяется по формуле 1 R U Формула 1, где PC+PI+PE+PA представляет собой сумму отдельных масс соответствующих составляющих AI компонента, а AI представляет собой общую массу AI компонента. 2. Эмульсия по любому из предшествующих пунктов, отличающаяся тем, что AI компонент присутствует с массовой долей по меньшей мере 40% по отношению к общей массе композиции эмульгатора, более предпочтительно, по меньшей мере 50%, наиболее предпочтительно, по меньшей мере 60%. Стр.: 1 A 2 0 1 7 1 3 4 7 4 3 (54) НИЗКОЖИРНАЯ ЭМУЛЬСИЯ ВОДА-В-МАСЛЕ 2 0 1 7 1 3 4 7 4 3 (86) Заявка PCT: R U (43) Дата публикации заявки: 04.04.2019 Бюл. № (72) Автор(ы): ШЁППЕ Арнульф (DE), ШТАЙГЕР Даниэль (DE), СТЕЙЛС Йохан Гёйллауме Люсин (BE), ТИРОК Зузанне (DE), ВАН ЭСБЕК Паулине ( ...

Fat replacement material and method of manufacture thereof

PROCEDURE FOR THE PRODUCTION OF A FAT SENTENCE MATERIAL

A fatty preparation, a process for making said fatty preparation, and a product containing the same

The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, nor totally or partially hydrogenated oils or fats, nor interesterified fats. The present invention further relates to a fatty preparation and to a food product comprising the same.

Low-calorie soymilk with reduced soybean odor

The present invention relates to a low-calorie, sugar-reduced soymilk comprising crude soymilk, allulose, and soybean oil. The soymilk of the present invention comprises allulose, and thus the soymilk has superior emulsion stability in spite of the addition of a small amount of an emulsifier and has excellent body and taste while having fewer calories than an existing product using sugar.

Nut butter and related products and method of making same

Dairy product and process

A cream composition comprising lipid, optionally protein, one or more emulsifiers, and one or more thickeners or stabilisers, and having acceptable properties after temperature cycling, including acceptable composition:serum phase viscosity, overrun, change in apparent viscosity, and change in fat globule volume weighted mean diameter.

CREAMER COMPOSITION

There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035: 1, preferably about 0.010: 1 to about 0.030: 1; preferably about 0.012: 1 to about 0.028: 1, more preferably about 0.015: 1 to about 0.025: 1. Also provided are uses of said creamer composition together with a process of preparing a creamer composition.

METHOD FOR PRODUCING A CHEWING GUM COMPOSITION WITH NO-BAKE CHEWING GUM

La présente invention est relative à un procédé de fabrication d'une composition de chewing gum contenant une pâte à mâcher sans matière grasse et sans gélatine, comprenant les étapes suivantes :1 ) préparation de la phase liquide, composée de sirops de polyols et d'amidon, 2) éventuellement, addition de glycérine et/ou d'émulsifiant et/ou d'arômes, 3) introduction dans la phase liquide ainsi obtenue d'une fraction poudre composée d'ingrédients non cariogènes, et 4) introduction de la gomme base,ainsi qu'à la composition de chewing gum ainsi obtenue où la fraction d'ingrédients non cariogènes comprend des polyols en poudre de granulométrie choisie.

SURFACE COLORING

The present invention relates to a method for coloring a surface, especially food surface, with an effective pigment, preferably a pearlescent pigment, based on a flaky substrate, which comprises a step (i) mixing the effective pigment into a paste-like transparent water-based material; and (ii) applying an application medium prepared in the step (i) to the surface. It is an object of the present invention to provide a simple application method, which can apply the pearlescent pigment to very various surfaces, especially variety kinds of food surfaces, and at the same time, broaden the range of existing application methods in terms of cost effectiveness, visual impression and practicality. COPYRIGHT KIPO 2018 ...

ADDITIVE COMPOSITION FOR IMPROVING STORAGE PERFORMANCE OF PORK CONTAINING NANO-LIPOSOME CONTAINING FISH SKIN PEPTIDE

The present invention relates to an additive composition for improving storage performance of pork containing nano-liposome containing fish skin peptide and a method for improving storage performance of pork using the same. The additive composition contains 0.05-0.15 weight% of nano-liposome containing fish skin peptide based on a total weight of pork. The additive composition treats the pork with the additive composition to improve the storage performance of the pork, and therefore, can reduce the pork′s fat rancidity. So, the additive composition can improve the storage performance of the pork and reduce cooking loss when the pork is cooked. Also, the additive composition provides an excellent tissue texture by preventing the pork from being hardened. The additive composition can improve preference by preventing the generation of foul odor by deteriorating the content of volatile alkaline nitrogen. COPYRIGHT KIPO 2018 ...

condimentos reduzidos em gordura, processos e produtos

A NOVEL OMEGA -3 FATTY ACID COMPOSITION WITH A PLANT EXTRACT

A composition comprising omega-3 fatty acid, a plant extracts at least one surfactant and a process to process to prepare such composition is disclosed. The composition disclosed herein has enhanced bioavailability of omega -3 fatty acids and is substantially free of food effects.

Multivitamin extrudates

This invention relates generally to multivitamin extrudates. Their production as well as their use.

GEL COMPOSITION AND METHOD FOR MANUFACTURING SAME

The present invention addresses the problem of providing a gel composition, which comprises a large amount of a fat or an oil containing medium-chain fatty acids in the constituting fatty acids thereof, shows no separation of the fat or oil and relieves gastric distress when eating, and a method for manufacturing the same. The gel composition according to the present invention, which is a gel composition prepared by gelling an oil-in-water type emulsion having an average emulsified particle size of 2-40 μm, contains 20-60 mass % of triglycerides, wherein 40 mass % or more of the total constituting fatty acids of the triglycerides are medium-chain fatty acids. The triglycerides may comprise a medium-chain fatty acid triglyceride. 1. A gel composition prepared by gelling an oil-in-water type emulsion having an average emulsified particle size of 2 to 40 μm , the gel composition comprising:20 to 60 mass % of triglycerides,wherein 40 mass % or more of the total constituting fatty acids of the triglycerides are medium-chain fatty acids.2. The gel composition according to claim 1 , wherein the triglycerides comprise a medium-chain fatty acid triglyceride.3. The gel composition according to claim 2 , wherein the constituting fatty acids of the medium-chain fatty acid triglyceride comprise one claim 2 , or two or more claim 2 , selected from medium-chain fatty acids with 8 claim 2 , 10 and 12 carbon atoms.4. The gel composition according to claim 1 , wherein the percentage of medium-chain fatty acids with not more than 8 carbon atoms in the total medium-chain fatty acids contained as the constituting fatty acids of the triglycerides is not more than 40 mass %.5. A method for producing the gel composition according to claim 1 , the method comprising:preparing an oil-in-water type emulsion having an average emulsified particle size of 2 to 40 μm by emulsifying an aqueous phase containing a gelling agent and an oil phase containing triglycerides; andgelling the oil-in-water ...

НИЗКОЖИРНАЯ ЭМУЛЬСИЯ ВОДА-В-МАСЛЕ

Изобретение относится к пищевой и масложировой промышленности. Низкожирная эмульсия вода-в-масле (В/М), содержащая жирную фазу в количестве не более 60 мас.% по отношению к общей массе эмульсии, водную фазу, распределенную в пределах жирной фазы, и композицию эмульгатора, причем указанная композиция эмульгатора содержит нерастворимый в ацетоне (AI) компонент, содержащий фосфатидилхолин (PC), фосфатидилинозитол (PI), фосфатидилэтаноламин (PE) и фосфатидную кислоту (PA), где AI компонент присутствует в количестве между 40 и 80% по отношению к общей массе композиции эмульгатора, при этом PC присутствует в количестве не более 15,5% по отношению к общей массе композиции эмульгатора и при этом композиция эмульгатора характеризуется массовой долей R между 50 и 59%, причем коэффициент R определяется по формуле 1:(Формула 1),где PC+PI+PE+PA представляет собой сумму отдельных масс соответствующих составляющих AI компонента, а AI представляет собой общую массу AI компонента. Пищевой продукт, содержащий ...

Patent RU2018143971A3

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2018 143 971 A (51) МПК A23K 10/26 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2018143971, 14.02.2017 (71) Заявитель(и): ГЕЛИТА АГ (DE) Приоритет(ы): (30) Конвенционный приоритет: 18.05.2016 DE 102016109094.8 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 18.12.2018 R U (43) Дата публикации заявки: 18.06.2020 Бюл. № 17 (72) Автор(ы): МАЙСНЕР Томас (DE), СЛОТ Аренд Виллем (DE) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2017/198351 (23.11.2017) R U (54) СПОСОБ ПОЛУЧЕНИЯ КОЛЛАГЕНОВОГО МАТЕРИАЛА В ВИДЕ ЧАСТИЦ И ПОЛУЧЕННЫЙ ЭТИМ СПОСОБОМ КОЛЛАГЕНОВЫЙ МАТЕРИАЛ (57) Формула изобретения 1. Способ получения коллагенового материала в виде частиц, заключающийся в выполнении следующих стадий: - коллаген- и жиросодержащий исходный материал животного происхождения подвергают экстракционной обработке водным экстрагирующим раствором, - при необходимости отделяют по меньшей мере часть водной фазы от остатка после экстракции, - остаток после экстракции разделяют на коллагенсодержащую твердую фазу, водную фазу и жировую фазу, - по меньшей мере часть коллагенсодержащей твердой фазы смешивают с по меньшей мере частью водной фазы, - смешанные фазы подвергают по меньшей мере частичной сушке и - высушенные фазы измельчают с получением коллагенового материала в виде частиц. 2. Способ по п. 1, при осуществлении которого остаток после экстракции вновь подвергают после отделения водной фазы экстракционной обработке водным экстрагирующим раствором, при этом коллагенсодержащую твердую фазу остатка после последней экстракции смешивают с водной фазой последней стадии экстракции. 3. Способ по п. 2, при осуществлении которого экстракцию проводят в общей сложности от двух до восьми раз. Стр.: 1 A 2 0 1 8 1 4 3 9 7 1 A Адрес для переписки: 105082, Москва, пер. Спартаковский, 2, стр. 1, секция 1, этаж 3, ЕВРОМАРКПАТ 2 0 1 8 1 4 3 9 7 1 EP 2017/053214 (14.02.2017) A 2 0 1 8 1 4 3 9 ...

СПОСОБ ПОЛУЧЕНИЯ КОЛЛАГЕНОВОГО МАТЕРИАЛА В ВИДЕ ЧАСТИЦ И ПОЛУЧЕННЫЙ ЭТИМ СПОСОБОМ КОЛЛАГЕНОВЫЙ МАТЕРИАЛ

ПРИПРАВЫ С ПОНИЖЕННЫМ СОДЕРЖАНИЕМ ЖИРА, СПОСОБЫ ПОЛУЧЕНИЯ И ПРОДУКТЫ

Verfahren zur Herstellung von zuckerfreiem Speiseeis

Herstellungsverfahren für Speiseeis, das maximal 1 Gew.-% Zucker enthält, mit den Schritten- Herstellen einer Voremulsion mit zumindest einem wasserlöslichen Protein und Wasser, zumindest einem Fett und zumindest einem Emulgator,- Hochdruckemulgieren der Voremulsion durch Entspannen einer Druckdifferenz von zumindest 1500 bar zur Herstellung einer Emulsion,- Mischen der Emulsion mit zumindest einem feinteiligen Lebensmittel das in einer Mischung mit Wasser enthalten ist, die Maltodextrin enthält, zur Herstellung eines Eismixes,- Kühlen des Eismixes unter Bewegung,- mit anschließendem weiteren Kühlen der Eismasse mittels eines gekühlten Planetenwalzenextruders zur Herstellung einer gefrorenen Eismasse,- Portionieren der gefrorenen Eismasse zur Herstellung von Stücken aus der gefrorenen Eismasse.

Fat replacement material and method of manufacture thereof

The present invention provides a method for the manufacture of a fat replacement material suitable for use in the manufacture of food products. The method comprises the steps of: a) providing a substantially homogeneous aqueous fluid containing albumin and at least one stabilizer selected from a sugar and salt; b) subjecting the fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of the albumin; and c) spray drying of the heat treated fluid. The invention also provides a fat replacement material comprising a spray dried powder comprising an intimate admixture of 1 part by weight of from 50 to 100 % denatured albumin, and from 3 to 100 parts by weight of at least one stabilizer selected from a sugar and salt. The material of the invention has excellent emulsifying properties as well as improved heat stability and resistance to acid conditions.

Active compositions

A method of producing an active composition comprising selecting a fermentation broth comprising a filamentous fungus and removing water from the broth to produce a solid product, wherein the solid product is an active composition. The filamentous fungus may comprise a Fusarium species, such as Fusarium venenatum A3/5 (strain number IMI 145425 ATCC PTA 2684). The solid product may be a dry, dehydrated or anhydrous product with less than 15 wt.% water. The solid product may include at least 35 wt.% protein, 10 wt.% dietary fibre, and 8 wt.% fat. Also claimed is the active composition per se comprising a solid product which is a fermentation broth comprising a filamentous fungus, wherein the amount of water in the broth has been reduced to less than 10 wt.%. The solid product may comprise more native proteins than non-native proteins and at least 3 wt.% RNA. Also claimed is a method of producing an emulsion, increasing the viscosity, increasing the foaming, and/or increasing gelation in a ...

Low-fat water-in-oil emulsion

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

Methods of manufacturing nutritional formulations

The present invention broadly relates to methods for manufacturing nutritional formulations, and nutritional formulations produced by said methods, comprising a fatty acid in a double emulsion (O/W/O emulsion).

Reduced-fat frozen confection

The present invention relates to a frozen confection comprising a stabilizer and at most 6 wt% fat relative to the total weight of the confection, wherein the stabilizer contains an emulsifier and a citrus fiber wherein the emulsifier and the citrus fiber are in a weight ratio EM:CF of between 0.02 and 10.00.

SYNTHETIC MULTIPHASE SYSTEMS

A synthetic multiphase product comprising BsIA is presented. Methods of producing a synthetic multiphase product comprising BsIA, and applications of BsIA in synthetic multiphase products are also presented.

The emulsification is salty food concentrate

METHOD OF MAKING A CHEWING GUM COMPOSITION WITH UNCOOKED CHEWING GUM

La présente invention est relative à un procédé de fabrication d'une composition de chewing gum contenant une pâte à mâcher sans matière grasse et sans gélatine, comprenant les étapes suivantes : 1) préparation de la phase liquide, composée de sirops de polyols et/ou d'amidon, 2) éventuellement, addition de glycérine et/ou d'émulsifiant et/ou d'arômes, 3) introduction dans la phase liquide ainsi obtenue d'une fraction poudre composée d'ingrédients non cariogènes, et 4) introduction de la gomme base, caractérisé en ce que ledit procédé est réalisé à une température inférieure à 100 °C, de préférence à une température inférieure à 90 °C, en particulier à une température comprise entre 50-80°C, par exemple à environ 50°C. The present invention relates to a process for manufacturing a chewing gum composition containing a chewing paste without fat and without gelatin, comprising the following steps: 1) preparation of the liquid phase, composed of polyol syrups and / or starch, 2) optionally, addition of glycerin and / or emulsifier and / or flavorings, 3) introduction into the liquid phase thus obtained of a powder fraction composed of non-cariogenic ingredients, and 4) introduction of the gum base, characterized in that said process is carried out at a temperature below 100 ° C, preferably at a temperature below 90 ° C, in particular at a temperature between 50-80 ° C, for example at around 50 ° C.

변성 및 장내균총 개선을 위한 영유아식 조성물

... 본 발명은 쌀 발효 추출물을 제조하는 제조공정(제1공정); 단백질 공급원, 탄수화물 공급원, 수용성 비타민, 미네랄, 갈락토올리고당, 이눌린 및 상기 제1공정의 쌀 발효 추출물을 1차 혼합한 혼합물을 살균하는 살균공정(제2공정); 및 상기 제2공정의 살균 혼합물에 지방 공급원, 지용성 비타민 및 유화제를 2차 혼합하는 혼합공정(제3공정)을 포함하여 이루어지는 것을 특징으로 하는 영유아식 조성물의 제조방법 및 상기 방법으로 제조된 영유아식 조성물에 관한 것이다.

VEGETABLE OIL AND MANUFACTURING METHOD THEREOF

The present invention relates to vegetable oil and a manufacturing method thereof. The method comprises: a first step of making dried vegetable spice ingredients by pretreating spring onions, onions, garlic, carrots, and chili peppers and drying the vegetables to a moisture content of less than 15%; a second step of making vegetable flavored oil by putting the dried vegetable spice ingredients in a mesh and boiling the ingredients in edible oil and fat; a third step of cooling the vegetable flavored oil; a fourth step of making mixed vegetable flavor oil by mixing the cooled vegetable flavored oil with spring onion flavor oil, onion flavor oil, and a green tea extract; and a fifth step of filtering and purifying the mixed vegetable flavor oil. According to the present invention, the vegetable oil is formed by mixing the spring onion flavor oil, the onion flavor oil, and the green tea extract with the vegetable flavored oil obtained by boiling 14-45 parts by weight of the dried vegetable spice ingredients in proportion to 100 parts by weight of edible oil and fat in edible oil and fat, and if the vegetable oil is applied for cooking, a flavorful dish is able to be conveniently made with vegetable flavor, the acidification of the deactivated green tea extract is prevented, and flavor is able to be stably maintained during storage.

POWDERY EMULSION COMPOSITION

The present invention relates to a powdery emulsion composition with good flavor developability, and more particularly, to an emulsion composition with improved hygroscopicity and soft body feeling. The powdery emulsion composition includes maltotetraose syrup, edible fats and an emulsifier. Wherein the content of maltotetraose (G4) is 30 to 60% by weight and the content of sugar of DP that is 10 or higher is 25 to 55% by weight based on the content of sugar solids. COPYRIGHT KIPO 2018 (AA) Weight gain (g) (BB) Sample 3 (CC) Sample 4 (DD) Sample 5 (EE) Low sugar starch syrup ...

PASTE COMPOSITION HAVING OMEGA-3 FATTY ACID AND MANUFACTURING METHOD OF SAME

The present invention relates to a paste composition comprising omega-3 fatty acid, egg yolk powder acting as an emulsifier, and an essential functional enhancer comprising at least one selected from D-sorbitol liquid, sodium ascorbate and enzyme-treated stevia, and sucralose acting as a solvent. The present invention also relates to a manufacturing method of the paste composition. An objective of the present invention is to provide a paste composition containing omega-3 fatty acid in which the omega-3 fatty acid is in a form of paste and can be easily ingested, and a manufacturing method of the paste composition. COPYRIGHT KIPO 2017 (S10) D-sorbitol liquid injection step (S20) Egg yolk powder injection step (S30) Water soluble component injection step (S40) Oil component injection step ...

Creamer composition

There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035: 1, preferably about 0.010: 1 to about 0.030: 1; preferably about 0.012: 1 to about 0.028: 1, more preferably about 0.015: 1 to about 0.025: 1. Also provided are uses of said creamer composition together with a process of preparing a creamer composition.

Methods of manufacturing nutritional formulations

The present invention broadly relates to methods for manufacturing nutritional formulations, and nutritional formulations produced by said methods, comprising a fatty acid in a double emulsion (O/W/O emulsion).

Food thickener based on native starch, foodstuff obtained with such thickener and process for obtaining them

FROZEN DESSERT COMPOSITION

FROZEN DESSERT COMPOSITION A single package dry freezer dessert mix preparable with water is provided having the composition of 1.5-20% protein, 4% to 20% lipid material, stearoyl-2-lactylic acid or the alkali or alkaline earth metal salts thereof and optionally, a stabilizer to prevent ice crystal formation and an emulsifier. The single package dry system can be used to prepare frozen desserts by diluting with water or optionally milk, whipping and freezing. C-5807 ...

BEVERAGE

This beverage contains prenylflavonoid, a hydrophilic emulsifier, and a lipophilic emulsifier, wherein the contained amount of the prenylflavonoid is 6-500 ppm. According to the present invention, it is possible to provide a beverage having a fine flavor while having the physiological bioactivity function of xanthohumol.

CHICKPEA PROTEIN PRODUCTS AND METHODS OF MAKING THEREOF

In embodiments, the present invention is a mayonnaise emulsified food product that includes 60 wt% to 80 wt% of oil, based on a total weight of the mayonnaise emulsified food product, 10 wt% to 30 wt% of water, based on the total weight of the mayonnaise emulsified food product, wherein the oil and the water form an emulsion, 1 wt% to 5 wt% chickpea protein product, based on the total weight of the mayonnaise emulsified food product, where the chickpea protein product comprises at least 60 wt% protein based on a total weight of the chickpea protein product, where the chickpea protein product is an emulsifier, and optionally, at least one of vinegar, salt, lemon concentrate, or sugar.

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

The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, nor totally or partially hydrogenated oils or fats, nor interesterified fats. The present invention further relates to a fatty preparation and to a food product comprising the same.

Freezed and dryed Food block and manufacturing method thereof

METHOD FOR MANUFACTURING EDIBLE OIL BEVERAGE BY USING POLYSACCHARIDE AND POLYMER THEREOF

The present invention relates to a method for manufacturing an edible oil beverage by using a kind of polysaccharide and a polymer thereof, the method comprises: 1) a polysaccharide and polymer thereof mixing step of obtaining a buffered solution of polysaccharide and polymer thereof by dissolving polysaccharide and a polymer thereof in a buffering solution, and sterilizing and quickly mixing the same; 2) an edible oil emulsifying step of obtaining an edible oil emulsified solution by inserting edible oil in an emulsifier and then quickly and intensively emulsifying the same; 3) a step of obtaining a polysaccharide and polymer thereof suspension soil base liquid by mixing the polysaccharide and polymer thereof buffered solution with the edible oil, adding a dispersed liquid, and then quickly mixing the same; and 4) a step of obtaining a polysaccharide and polymer thereof suspension edible oil beverage by diluting the polysaccharide and polymer thereof suspension soil base liquid, adding ...

Anthocyanin dye preparation

An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range. The present invention provides an anthocyanin pigment preparation, comprising: an anthocyanin pigment; and an emulsifier, wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.

METHODS OF MANUFACTURING NUTRITIONAL FORMULATIONS

The present invention broadly relates to methods for manufacturing nutritional formulations, and nutritional formulations produced by said methods, comprising a fatty acid in a double emulsion (O/W/O emulsion). 1. A method for producing a nutritional formulation comprising one or more fatty acids , said method comprising the steps of: (a) preparing a double emulsion (O/W/O emulsion) characterised by an internal oil phase comprising one or more fatty acids dispersed in an aqueous phase which is in turn dispersed in an external oil phase and dispersing said double emulsion into a vegetable oil stream; or', '(b) preparing an oil-in-water emulsion (O/W emulsion) characterised by an internal oil phase comprising one or more fatty acids dispersed in an aqueous phase and dispersing said O/W emulsion in a vegetable oil stream thereby forming said double emulsion in-situ;, '(i) providing a double emulsion of said one or more fatty acids within an edible oil stream such as vegetable oil by(ii) mixing the double emulsion of said one or more fatty acids within the edible oil stream such as vegetable oil with an aqueous phase; or(iii) mixing the double emulsion of said one or more fatty acids within an aqueous phase; and(iv) homogenising the double emulsion mixture of step (ii) or (iii) to form the nutritional formulation.2. A method according to claim 1 , wherein the mean size of oil/water droplets in the O/W/O emulsion is ≤10 μm.3. A method according to or claim 1 , wherein the mean size of the oil droplets in the O/W emulsion is ≤5 μm.4. A method for producing a nutritional formulation comprising one or more fatty acids claim 1 , said method comprising the steps of:(i) providing a double emulsion of said one or more fatty acids within an edible oil stream such as vegetable oil by preparing a double emulsion (O/W/O emulsion) characterised by an internal oil phase comprising one or more fatty acids dispersed in an aqueous phase which is in turn dispersed in an external oil ...

EMULSIFIED SAVOURY FOOD CONCENTRATE

The present invention relates to an emulsified savoury food concentrate comprising: a) 12-60 wt. % water; b) 10-70 wt. % oil, said oil being selected from triglycerides, diglycerides and combinations thereof; c) 12-40 wt. % of non-chemically modified, non-gelatinised starch; d) 0.3-1.0 mol alkalimetal cation per 100 grams of water, said alkalimetal cation being selected from Na+, K+ and combinations thereof; e) 0.6-20% of phospholipids by weight of oil, said phospholipids being selected from the group of phosphatidylcholine (PC), lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), lysophosphatidylethanolamine (LPE), phosphatidylinositol (PI), lysophosphatidylinositol (LPI) and combinations thereof; wherein ([PC]+[LPC])/([PI]+[LPI])<5; wherein water and oil together represent at least 40 wt. % of the food concentrate and wherein water and oil are present in a weight ratio of 80:20 to 20:80 This emulsified savoury food concentrate offers the advantage that it can be readily dispersed in hot aqueous liquids. The oil and the starch contained in the concentrate assists in producing a ready-to-eat savoury product with a creamy, thick mouthfeel, especially once the starch component has been substantially gelatinised. The savoury food concentrate has excellent shelf-stability and is easy to manufacture. 1. An emulsified savoury food concentrate comprising:a) 12-60 wt. % water;b) 10-70 wt. % edible oil, said oil being selected from triglycerides, diglycerides and combinations thereof;c) 12-40 wt. % of non-chemically modified, non-gelatinised starch;{'sup': +', '+, 'd) 0.3-1.0 mol alkalimetal cation per 100 grams of water, said alkalimetal cation being selected from Na, K and combinations thereof;'}e) 0.6-20% of phospholipids by weight of oil, said phospholipids being selected from the group of phosphatidylcholine (PC), lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), lysophosphatidylethanolamine (LPE), phosphatidylinositol (PI), ...

Dairy product and process

METHODS OF MANUFACTURING NUTRITIONAL FORMULATIONS

The present invention broadly relates to methods for manufacturing nutritional formulations, and nutritional formulations produced by said methods, comprising a fatty acid in a double emulsion (O/W/O emulsion).

LOW-FAT WATER-IN-OIL EMULSION

The present invention relates to a low-fat water-in-oil (W/O) emulsion comprising a fat phase in an amount of at most 60 wt% relative to the total weight of the emulsion, an aqueous phase dispersed within the fat phase and an emulsifier composition, said emulsifier composition comprising an Acetone-insoluble (AI) component containing a Phosphatidyl Choline (PC), a Phosphatidyl Inositol (PI), a Phosphatidyl Ethanolamine (PE) and a Phosphatidic Acid (PA), wherein PC is in an amount of at most 15.5% relative to the total weight of the emulsifier composition and wherein the emulsifier composition is characterized by a weight ratio R of at most 65%, the ratio R being defined as (1) wherein PC+PI+PE+PA is the sum of the individual weights of the respective constituents of the AI component and AI is the total weight of the AI component.

OIL-IN-WATER EMULSION CONTAINING WHEAT FLOUR AND PHYSICALLY MODIFIED STARCH

The present invention relates to a composition in the form of an oil-in-water emulsion, containing wheat flour and physically modified starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of a wheat flour and physically modified starch to reduce syneresis in an oil-in-water emulsion.

POWDERED PLANT OIL COMPOSITION EXHIBITING ANTIBACTERIAL EFFECTS AGAINST ASPERGILLUS NIGER, AND FEATURES THEREOF

The present invention relates to a powdered plant oil composition containing an antibacterial material. To this end, the powdered plant oil composition contains 1-3 wt% of a mixture for premix, baking, noodles, and dumpling, and shows antibacterial effects against Aspergillus niger. In addition, it is also possible to enhance elasticity, annealing properties, and restorability by refrigeration, compared to products without containing the powdered plant oil composition. COPYRIGHT KIPO 2017 ...

효모 세포의 풍미 개선방법 및 식품 품질 개량제

... 효모 세포에, 프로테아제 또는 셀룰라아제를 반응시키는 공정을 구비하는, 효모 세포의 풍미 개선방법, 및, 상기의 풍미 개선방법에 의하여 풍미가 개선된 효모 세포를 유효 성분으로서 함유하는, 식품 품질 개량제.

extrusados multivitamínicos

REDUCED FAT CONDIMENTS, PROCESSES AND PRODUCTS

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

METHOD AND COMPOSITION COMPRISING HYDROLYZED STARCH AND STABILIZERS

An oat composition comprising water, hydrolyzed oats, undissolved solids, dissolved solids, emulsifier, and suspension stabilizer. The hydrolyzed oats are 1 to 10% by weight of the oat composition and can be whole grain. The suspension stabilizer concentration is effective to maintain the undissolved solids in suspension in the oat composition upon activation so that at least 90% by volume of the oat composition is a single solid-in-liquid suspension at the end of a suspension test, where the solid-in-liquid suspension comprises water and a majority the undissolved solids in the oat composition. The viscosity of the oat composition is 6 to 30 cP at 8° C. at a shear rate of 50/s. The hydrolyzed oats are provided by hydrolyzing starch in starting oats comprising a pre-hydrolysis starch-to-protein mass ratio. The hydrolyzed oats comprise a post-hydrolysis starch-to-protein mass ratio equal to the pre-hydrolysis starch-to-protein mass ratio within a tolerance of +/−10%.

Methods for making flour-based food products and food products made thereby

Composition for preparing a frozen confection

The present invention relates to an aqueous composition in liquid form, which contains oil, milk protein, monosaccharides, disaccharides, and/or oligosaccharides, a hydrocolloid and one or more emulsifiers comprising organic acid esters of mono- and diglycerides of fatty acids. The composition may be aerated, and may be used to be frozen quiescently to prepare a frozen confection. The invention also provides a method for preparation of the composition of the invention, and a method for freezing the aerated composition of the invention. The liquid composition can be distributed at temperatures above 0°C, and frozen at the point of use prior to consumption, such that much energy is saved as compared to distribution of frozen confections at temperatures below 0°C.

Emulsified savoury food concentrate

The present invention relates to an emulsified savoury food concentrate comprising: a) 12-60 wt.% water; b) 10-70 wt.% oil, said oil being selected from triglycerides, diglycerides and combinations thereof; c) 12-40 wt.% of non-chemically modified, non-gelatinised starch; d) 0.3-1.0 mol alkalimetal cation per 100 grams of water, said alkalimetal cation being selected from Na+, K+ and combinations thereof; e) 0.6-20% of phospholipids by weight of oil, said phospholipids being selected from the group of phosphatidylcholine (PC), lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), lysophosphatidylethanolamine (LPE), phosphatidylinositol (PI), lysophosphatidylinositol (LPI) and combinations thereof; wherein ([PC]+[LPC]) / ([PI]+[LPI]) < 5; wherein water and oil together represent at least 40 wt.% of the food concentrate and wherein water and oil are present in a weight ratio of 80:20 to 20:80 This emulsified savoury food concentrate offers the advantage that it can be readily dispersed ...

METHODS FOR MAKING FLOUR-BASED FOOD PRODUCTS AND FOOD PRODUCTS MADE THEREBY

The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, heat-pressing the uncooked dough to form a heat-pressed dough sheet, and cooking the hot-pressed dough sheet to form a food product that has a final moisture content of less than about 3%. Advantageously, the food products can maintain a light, bubbly, and crisp texture with rapid mouthmelt.

EMULSION COMPRISING RAPESEED PROTEIN ISOLATE, PROCESS FOR OBTAINING IT AND USE IN FOOD

The application describes an emulsion comprising i) 15 to 75 wt.% of water; ii) 5 to 80 wt.% of vegetable oil; iii) 1.5 to 5 wt.% of an emulsifying agent comprising at least 20 wt.% of native rapeseed protein isolate comprising 40 to 65 wt.% cruciferins and 35 to 60 wt.% napins and having a solubility of at least 88% over a pH range from 3 to 10 at a temperature of 23 +/- 2 °C; iv) up to 15 wt.% of additives; wherein i) + ii) + iii) +iv) add up to 100% or less. A process for obtaining said emulsion comprising the steps A) mixing ingredients (i) and (iii) to solubilise (iii); B) adding (ii) while stirring; C) adding (iv) while stirring is also described. The emulsion is used in food products or pet food products, preferably mayonnaise, dressings and mayonnaise-type spreads.

비정질 냉각제 분산 조성물

... 각각 2 mg/g 이하의 수 용해도를 갖고, 적어도 하나의 수용성 탄수화물; 및 적어도 하나의 유화제를 포함하는 수용성 매트릭스 내에 캡슐화되는, 하나 이상의 수-불용성 냉각제를 함유하는 조성물, 및 이의 제조방법에 관한 것이다.

EMULSION COMPOSITION FOR ENHANCING EMULSION STABILITY OF BEVERAGE CONTAINING FATTY ACID COMPRISING DEFATTED SOYBEAN EXTRACT TREATED WITH SUPERCRITICAL CARBON DIOXIDE AS EFFECTIVE COMPONENT

The present invention relates to an emulsion composition for enhancing emulsion stability of a beverage containing fatty acid comprising a defatted soybean extract treated with supercritical carbon dioxide as an effective component, and more specifically, the defatted soybean extract obtained by hot water extraction of a defatted soybean powder obtained by treating a soybean powder with supercritical carbon dioxide can further alleviate a layer separation phenomenon by remarkably increasing the emulsion stability of the beverage containing fatty acid compared to a case of adding the defatted soybean extract obtained by treating a soybean extract and hexane, and can be usefully used for preparing the beverage containing fatty acid with enhanced functionalities, nutrition properties and palatability. COPYRIGHT KIPO 2018 ...

COFFEE MILK BEVERAGE AND MANUFACTURING METHOD THEREOF

The present invention relates to a method for producing a coffee milk which has a substantially extended shelf life due to homogeneous emulsification of each component and to a coffee beverage made therefrom, wherein the method comprises the following steps: adding 0.15 to 0.25 wt% of a sucrose fatty acid ester-based emulsifier to a crude liquid containing 50 to 70 wt% of crude and a coffee extraction liquid, with respect to the total weight; and stirring the mixture at 3,000 to 7,000 rpm. COPYRIGHT KIPO 2018 ...

composição, produto para consumo, e, método para preparar uma composição

trata-se de uma composição que contém um ou mais agentes de resfriamento insolúveis em água, sendo que cada um tem uma solubilidade em água de 2 mg/g ou menos e é encapsulado em uma matriz solúvel em água que inclui pelo menos um carboidrato solúvel em água; e pelo menos um emulsificante, e um método para produzir os mesmos. A composition containing one or more water-insoluble cooling agents, each having a water solubility of 2 mg / g or less and is encapsulated in a water-soluble matrix that includes at least one soluble carbohydrate. in water; and at least one emulsifier, and a method for producing them.

SQUEEZABLE SPREAD CONTAINING BUTTER AND METHODS OF MAKING THE SAME

Butter spreads include at least butter, canola oil, palm oil, cream, and buttermilk powder. The spreads are squeezable from a package and maintain their consistency over repeated package handling and repeated cycling between refrigeration and ambient temperatures. 1. A method of making a butter food product , the method comprising: butter,', 'canola oil,', 'palm oil, and', 'an emulsifier;, 'preparing an oil fraction, the oil fraction comprising water,', 'cream,', 'buttermilk powder, and', 'at least one preservative;, 'preparing an aqueous fraction, the aqueous fraction comprisingadding the aqueous fraction to the oil fraction with continuous agitation;blending the aqueous fraction and the oil fraction to produce an emulsion; andcooling the emulsion while continuously agitating the emulsion to form the butter food product.2. The method of claim 1 , wherein the cooling is performed in at least a first stage and a second stage claim 1 , and in the first stage the emulsion is cooled by about 35° F. to about 95° F.3. The method of claim 2 , wherein the emulsion is cooled during the second stage by about 5° F. to about 45° F.4. The method of claim 2 , wherein the continuously agitating during the first stage of cooling is performed at about 225 RPM to about 375 RPM.5. The method of claim 2 , wherein the continuously agitating during the second stage of cooling is performed at about 225 RPM to about 375 RPM.6. The method of claim 1 , further comprising packaging the butter food product in a squeezable package.7. The method of claim 6 , wherein the butter food product is squeezable and has a vane score of about 400 to about 3000.8. The method of claim 1 , whereinthe aqueous fraction further comprises a flavoring agent;the at least one preservative comprises salt, potassium sorbate, and lactic acid; andpreparing the aqueous fraction includes combining, in the following order, water, cream, buttermilk powder, salt, potassium sorbate, flavoring agent, and lactic acid.9. A ...

METHOD OF MANUFACTURE OF A FAT REPLACEMENT MATERIAL

Anthocyanins and used thereof

FROZEN PROTEIN DESSERT COMPOSITION

REDUCED FAT CONDIMENTS, PROCESSES AND PRODUCTS

Reduced fat, shelf stable double emulsion condiments. The condiments produced have a reduced fat content, shelf stability, and an enhanced taste profile. The process of making the products is also described.

METHOD FOR PRODUCING A COLLAGENOUS MATERIAL IN PARTICLE FORM, AND PRODUCED COLLAGENOUS MATERIAL

The invention relates to a method for producing a collagenous material in particle form, having the following steps: - extracting a collagen- and fat-containing raw animal material using an aqueous extraction solution; - optionally separating at least one part of the aqueous phase from the extraction residue; - separating the extraction residue into a collagen-containing solid phase, an aqueous phase, and a fat phase: - mixing at least one part of the collagen-containing solid phase with at least one part of the aqueous phase; - at least partly drying the mixed phases; and - comminuting the dried phases in order to obtain the collagenous material in particle form.

METHOD FOR MANUFACTURING EDIBLE OIL BEVERAGES USING POLYSACCHARIDE AND POLYSACCHARIDE POLYMERS

A method for manufacturing edible oil beverages using polysaccharide and polysaccharide polymers is provided. The method is characterized by comprising the following steps: 1) preparing a polysaccharide and polysaccharide polymer buffer solution, namely, dissolving polysaccharide and polysaccharide polymers into a buffer solution, sterilizing, mixing, and rapidly stirring, thereby obtaining the polysaccharide and polysaccharide polymer buffer solution; 2) emulsifying edible oil, namely, adding edible oil into an emulsifier, and rapidly and violently stirring for emulsification, thereby obtaining edible oil emulsion; 3) mixing the polysaccharide and polysaccharide polymer buffer solution with the edible oil emulsion, adding a dispersion liquid, and rapidly stirring, thereby obtaining suspended polysaccharide and polysaccharide polymer edible oil mother liquor; 4) diluting the suspended polysaccharide and polysaccharide polymer edible oil mother liquor, adding a formula, stirring, and sterilizing ...

NUT BUTTER AND RELATED PRODUCTS AND METHOD OF MAKING SAME

Nut butters and nut spreads having improved sensory and textural characteristics are prepared by (a) mixing together nut solids, a stabilizing composition, and optionally an emulsifier; (b) introducing the mixture into a mill comprising a stator and a circularly rotating rotor capable of grinding the mixture while producing centrifugal forces; and (c) grinding the mixture such that the particles of the mixture impact with one another and the rotor/stator forming a ground paste. The method can be used to produce regular and reduced calorie and/or reduced fat nut butter or nut spread compositions such as peanut butter.

AGED STRING CHEESE

The present invention relates to aged string cheese which contains aged cheese and a property-improving agent for improving the properties of the aged cheese, wherein the mixture of the aged cheese and the property-improving agent is extended into a form of strings. An objective of the present invention is to provide aged string cheese which has the unique aged cheese flavor by using aged cheese while the expansibility is not limited. COPYRIGHT KIPO 2019 ...

A margarin composition retarding retrogradation of starch and the method thereof

본 발명은 전분의 노화 지연 기능을 가지며, 합성 유화제를 첨가하지 않는 마가린 조성물, 이의 제조 방법, 상기 마가린 조성물을 포함하거나 사용하여 제조된 빵류에 관한 것으로, 양극성 변성 전분을 혼합함으로써 합성 유화제를 사용하지 않고 마가린의 유화 구조를 안정화시킬 수 있으며 기존 마가린 대비 지방의 함량을 25% 이상 감소시킬 수 있다.

Emulsión de aceite en agua que contiene harina de trigo y almidón físicamente modificado.

LA PRESENTE INVENCIÓN SE REFIERE A UNA COMPOSICIÓN EN FORMA DE UNA EMULSIÓN DE ACEITE EN AGUA, QUE CONTIENE HARINA DE TRIGO Y ALMIDÓN FÍSICAMENTE MODIFICADO. LA INVENCIÓN SE REFIERE TAMBIÉN A UN MÉTODO PARA LA PREPARACIÓN DE LA COMPOSICIÓN. LA INVENCIÓN SE REFIERE ADEMÁS AL USO DE UNA HARINA DE TRIGO Y ALMIDÓN FÍSICAMENTE MODIFICADO PARA REDUCIR LA SINÉRESIS EN UNA EMULSIÓN DE ACEITE EN AGUA.

METHOD AND SUPPLEMENT FOR THE PREVENTION AND TREATMENT OF GASTROINTESTINAL DISTRESS IN HORSES AND OTHER SPECIES

Embodiments of a method and supplement for preventing and/or treating gastrointestinal distress, including ulcer conditions, in animals are disclosed. The supplement comprises mastic gum and an emulsifying agent such as lecithin. The supplement may also comprise B vitamins, one or more prebiotics or probiotics, and one or more minerals as well as, pH buffers and flavoring. A disclosed method of preventing and/or treating gastrointestinal distress comprises orally dosing an animal with the supplement at least one daily. 1. A method of preventing gastrointestinal distress in an animal comprising:dosing an animal orally at least once daily with a supplement, said supplement comprising:mastic gum and an emulsifying agent in a weight ratio of mastic gum to emulsifying agent of from about 1:10 to about 1:50 based on the total weight of mastic gum and emulsifying agent.2. The method of claim 1 , wherein said animal is a selected from the group consisting of horse claim 1 , dog claim 1 , sheep claim 1 , alpaca claim 1 , llama claim 1 , camel claim 1 , cat claim 1 , donkey claim 1 , zebra claim 1 , and cow.3. The method of claim 1 , wherein said animal is a horse.4. The method of claim 1 , wherein the dosing comprises providing the supplement as a top dress at a regular feeding.5. The method of claim 1 , wherein the animal is dosed with the supplement at least two times per day.6. A method of preventing or treating ulcer conditions in a horse claim 1 , said method comprising:providing an effective amount of a supplement to treat gastrointestinal distress, wherein said supplement comprises an effective amount of mastic gum and lecithin.7. The method of wherein the supplement further comprises one or more biotics selected from prebiotics claim 6 , probiotics claim 6 , and combinations thereof.8. The method of wherein the supplement further comprises one or more B vitamins.9. The method of wherein the supplement further comprises one or more B vitamins.10. The method of claim 6 ...

LOW-FAT WATER-IN-OIL EMULSION

The present invention relates to a low-fat water-in-oil (W/O) emulsion comprising a fat phase in an amount of at most 60 wt % relative to the total weight of the emulsion, an aqueous phase dispersed within the fat phase and an emulsifier composition, said emulsifier composition comprising an Acetone-insoluble (AI) component containing a Phosphatidyl Choline (PC), a Phosphatidyl Inositol (PI), a Phosphatidyl Ethanolamine (PE) and a Phosphatidic Acid (PA), wherein PC is in an amount of at most 15.5% relative to the total weight of the emulsifier composition and wherein the emulsifier composition is characterized by a weight ratio R of at most 65%, the ratio R being defined as (1) wherein PC+PI+PE+PA is the sum of the individual weights of the respective constituents of the AI component and AI is the total weight of the AI component. 2. The emulsion according to wherein the AI component is in a weight ratio of at least 40% relative to the total weight of the emulsifier composition claim 1 , more preferably at least 50% claim 1 , most preferably at least 60%.3. The emulsion according to wherein R is at most 63%.4. The emulsion according to wherein the amount of PC is at most 15.0.5. The emulsion according to wherein the PA is in an amount of at most 10%.6. The emulsion according to wherein the PE is in an amount of at most 30.7. The emulsion according to wherein the PI is in an amount between 10% and 30%.10. The emulsion according to wherein the amount of the fat phase in the inventive emulsion is at most 50 wt %.11. Food products containing the emulsion of claim 1 , said products being chosen from the group of products consisting of spreadable food products claim 1 , coatings claim 1 , light and low-fat mayonnaise type products claim 1 , fillings claim 1 , dips claim 1 , sauces claim 1 , toppings claim 1 , meat-based products claim 1 , batters and dairy-based products.13. The composition of wherein the amount of PC is at most 13.0.15. The composition of claim 12 , ...

LOW-FAT WATER-IN-OIL EMULSION

The present invention relates to a low-fat water-in-oil (W/O) emulsion comprising a fat phase in an amount of at most 60 wt % relative to the total weight of the emulsion, an aqueous phase dispersed within the fat phase and an emulsifier composition, said emulsifier composition comprising an Acetone-insoluble (AI) component containing a Phosphatidyl Choline (PC), a Phosphatidyl Inositol (PI), a Phosphatidyl Ethanolamine (PE) and a Phosphatidic Acid (PA), wherein PC is in an amount of at most 15.5% relative to the total weight of the emulsifier composition and wherein the emulsifier composition is characterized by a weight ratio R of at most 65%, the ratio R being defined as () wherein PC+PI+PE+PA is the sum of the individual weights of the respective constituents of the AI component and AI is the total weight of the AI component. 111-.13. The composition of wherein the amount of PC is at most 13.0%.14. (canceled)15. The composition of any claim 12 , which is free of hydrolyzed phospholipids.16. The composition of wherein the amount of PC is at most 12.0%.17. The composition of wherein the amount of PC is at most 10.5%.18. The composition of wherein the amount of PC is at most 8.5%.19. The composition of wherein the amount of PC is at most 7.5%.20. The composition of wherein the PA is in an amount of at most 10%.21. The composition of wherein the PE is in an amount of at most 30%.22. The composition of wherein the PI is in an amount between 10% and 30%. The invention relates to a low-fat water-in-oil (W/O) emulsion and its use in making food products. The invention further relates to food products comprising thereof.An emulsion is a composition containing a stable mixture of two immiscible phases, in which droplets of one phase are dispersed throughout the other phase. A typical example of an emulsion is a water-in-oil (W/O) emulsion wherein a certain content of water in a form of water droplets is uniformly dispersed throughout a lipid content that forms a ...

EMULSION OF TRIGLYCERIDE OIL IN GLYCERIN WITH LECITHIN

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

USE OF A COMPOSITION COMPRISING FISH OIL AND JUICE FOR THE TREATMENT AND/OR POST TREATMENT OF CANCER

Disclosed is a composition including a fish oil and a juice in an oil-in-water emulsion for use in treatment and post-treatment of cancer. 115.-. (canceled)17. The method of claim 16 , further comprising administering a therapeutic agent for the treatment and/or post treatment of cancer in combination with the composition.18. The method according to claim 16 , wherein the totox value of the fish oil is below 10.19. The method according to claim 16 , wherein the fish oil content is about 0.5 to 15% by weight based on the total weight of the composition.20. The method according to claim 16 , wherein the content of the juice is about 30-95% by weight based on the total weight of the composition.21. The method according to claim 16 , wherein the juice is from a fruit or a berry having a suitable high level of antioxidants.22. The method according to claim 21 , wherein the juice is from a fruit or a berry selected from the group consisting of pomegranate claim 21 , apricot claim 21 , grapefruit claim 21 , orange claim 21 , cranberry claim 21 , rosehip claim 21 , pineapple claim 21 , black chokeberry claim 21 , mulberry claim 21 , cloudberry claim 21 , acerola claim 21 , raspberry claim 21 , watermelon claim 21 , peach claim 21 , grapes claim 21 , cherry claim 21 , jambolao claim 21 , apple claim 21 , mango claim 21 , pear claim 21 , aronia claim 21 , passionfruit and kiwi.23. The method according to claim 21 , wherein the juice is selected from the group consisting of beetroot claim 21 , carrot claim 21 , lingonberry (cowberry) claim 21 , guava claim 21 , blackberry and greens.24. The method according to claim 16 , wherein the composition further comprises pectin.25. The method according to claim 16 , wherein the composition further comprises a sweetener claim 16 , a flavoring agent claim 16 , an antioxidant and a preservative.26. The method according to claim 16 , wherein the composition is administered at a dosage in a range from about 600 mg/day to about 5000 mg/day ...

FORTIFIED JELLY CONFECTIONERY

The present application relates to the field of confectionery jellies fortified with high concentrations of hydrophobic actives such as phytosterol esters, omega-3 fatty acids (i.e. combinations of DHA and EPA) and/or conjugated linoleic acid (CLA). The ingestible hydrophobic actives are incorporated at high levels by using two types of pectin; an emulsifying pectin and a gelling pectin, wherein the weight ratio of the hydrophobic active to emulsifying pectin ranges from about 5:1 to about 35:1. 2. The fortified jellied confectionery product according to , wherein the emulsifying pectin d) is any pectin which fails to gel the same confectionery product of but without the gelling pectin component e).3. The fortified jellied confectionery product according to claim 1 , wherein the weight ratio of emulsifying pectin d) to gelling pectin e) is from about 1:1 to about 1:4 or from about 1:1.2 to about 1:3.5. The present invention relates generally to the field of confectionery jellies fortified with high concentrations of hydrophobic actives such as phytosterol esters, omega-3 fatty acids (ie. combinations of DHA and EPA) and/or conjugated linoleic acid (CLA).Nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols; other oils; and coenzymes, including Coenzyme Q10, oil soluble vitamins such as vitamin A, E and D and other oil-based additives are desirable food additives for human consumption. However, these are considered non-polar compounds. While these non-polar compounds are relatively easy to formulate in a gelatin based confectionery, gelatin free, or substantially gelatin free confectioneries are much more difficult to formulate comprising these non-polar supplements.Gelatin based products normally give high clarity and springy elastic texture. But gelatin based formulations are problematic in that they ...

METHOD FOR THE PREPARATION OF A MONOGLYCERIDE HYDRATE PRODUCT

The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues. 122-. (canceled)23. A method for preparing a monoglyceride hydrate product , comprising:(a) mixing a monoglyceride composition having an iodine value of 15 or lower with water, wherein the ratio of monoglycerides to water ranges from 4:1 to 1:5;(b) cooling the mixture of step (a) below the Krafft temperature of the monoglyceride composition, such that at least a part of the monoglycerides crystallize;(c) mixing the mixture of step (b) with a co-emulsifier comprising non-hydrogenated monoglycerides and/or diglycerides and having an iodine value of 25 or higher; and(d) homogenizing the mixture of step (c), (i) 15 to 80% by weight monoglycerides having an iodine value of 15 or lower;', '(ii) 0.5 to 20% by weight non-hydrogenated monoglycerides and/or diglycerides having an iodine value of 25 or higher; and', '(iii) 5 to 80% by weight water., 'wherein the monoglyceride hydrate product obtained in step (d) comprises24. The method according to claim 23 , wherein the ratio of monoglycerides to water ranges from 1:1 to 1:3.5.25. The method according to claim 23 , wherein at least 75% by weight of the monoglycerides of the monoglyceride composition of step (a) comprises fatty acid residues with a chain length between 12 and 22 carbon atoms.26. The method according to claim 23 , wherein at least 75% by weight of the monoglycerides of the monoglyceride composition of step (a) comprise fatty acid residues chosen from stearic acid claim 23 , myristic acid claim 23 , pentadecylic ...

ANTHOCYANIN DYE PREPARATION

An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range. 1. An anthocyanin pigment preparation , comprising:an anthocyanin pigment; andan emulsifier,wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.2. The anthocyanin pigment preparation according to claim 1 , wherein an aqueous solution having a concentration at a color value of 10 has a pH in a range of 3.5 to 10.3. The anthocyanin pigment preparation according to claim 1 , wherein the anthocyanin pigment preparation is a liquid.4. The anthocyanin pigment preparation according to claim 1 , wherein the anthocyanin pigment preparation is a powder.5. The anthocyanin pigment preparation according to claim 1 , wherein the color value is in a range of 10 to 700.6. The pigment preparation according to claim 1 , wherein the pigment preparation contains an alkalifying agent.7. The anthocyanin pigment preparation according to claim 1 , wherein the emulsifier is one or more emulsifiers selected from the group consisting of glycerin fatty acid esters claim 1 , quillaia extracts claim 1 , polysorbates claim 1 , pectin claim 1 , gum arabic claim 1 , gum ghatti claim 1 , xanthan gum claim 1 , sodium carboxymethylcellulose claim 1 , and water-soluble soybean polysaccharides.8. The anthocyanin pigment preparation according to claim 1 , wherein the anthocyanin pigment is one or more pigments selected from the group consisting of red radish pigments claim 1 , purple sweet potato pigments claim 1 , grape juice pigments claim 1 , and red cabbage pigments.9. The pigment preparation according to claim 1 , wherein claim 1 , when a pigment solution A having a color value of 20 is prepared by diluting a sample of the pigment preparation with water or dissolving the sample in water claim 1 , or claim 1 , if the sample of the pigment ...

Oil-in-water emulsion containing wheat flour and physically modified starch

The present invention relates to a composition in the form of an oil-in-water emulsion, containing wheat flour and physically modified starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of a wheat flour and physically modified starch to reduce syneresis in an oil-in-water emulsion.

OIL-IN-WATER EMULSION CONTAINING WHEAT FLOUR AND PHYSICALLY MODIFIED STARCH

The present invention relates to a composition in the form of an oil-in-water emulsion, containing wheat flour and physically modified starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of a wheat flour and physically modified starch to reduce syneresis in an oil-in-water emulsion. 1. A composition in the form of an oil-in-water emulsion having a pH ranging from 3 to 5 , comprising:a) from 15% to 70% by weight of oil;b) from 0.1% to 10% by weight of acid;c) from 0.1% to 10% by weight of an oil-in-water emulsifier;d) from 0.5% to 8% by weight of wheat flour, ande) from 0.5% to 7% by weight of physically modified starch.2. The composition according to claim 1 , wherein the composition is an edible emulsion.3. The composition according to claim 1 , wherein the amount of oil ranges from 20% to 60% by weight.4. The composition according to claim 1 , wherein the wheat flour is a native wheat flour.5. The composition according to claim 1 , wherein the physically modified starch has been obtained by drying native starch to a relative humidity of less than 3% claim 1 , and subsequently heating the starch at a temperature ranging from 150° C. to 200° C. during a time period of at least 30 minutes.6. The composition according to claim 1 , wherein the physically modified starch comprises physically modified waxy corn starch.7. The composition according to claim 1 , wherein the composition comprises from 0.5% to 10% by weight of egg yolk.8. The composition according to claim 7 , wherein at least 25% by weight of the egg yolk has been modified by treatment with a phospholipase.9. The composition according to claim 8 , wherein the concentration of egg yolk that been modified by treatment with a phospholipase.10. The composition according to claim 1 , further comprising high methoxyl pectin.115. The composition according to claim 1 , wherein the oil droplets have a surface weighted mean diameter D3.2 of less ...

PULVERULENT EMULSIFIED COMPOSITION

The purpose of the present invention is to provide a pulverulent emulsified composition in which a soybean protein material is used as a protein material constituting part of the pulverulent emulsified composition, the pulverulent emulsifier composition having excellent color tone and exhibiting no feathering or oiling-off when added to, e.g., coffee. A pulverulent emulsified composition that contains, in proportion by dry weight, 0.3-7.0% by weight of a soybean protein material, 10-40% by weight of oils/fats, 0.01 to less than 1.0% by weight of a buffer salt, 40-70% by weight of sugars, and 0.8-5.0% by weight of an emulsifier, and is characterized in that when 5 g thereof is dispersed into coffee obtained by dissolving 2 g of instant coffee in 150 mL of 80° C. water, the lightness (L* value) of the dispersion is at least 35, makes it possible to obtain excellent color tone and exhibits no feathering or oiling-off when added to coffee. 1. A powdered emulsified composition comprising , in terms of dry basis , 0.3 to 7.0% by weight of soybean protein material , 10 to 40% by weight of fat , 0.01% by weight or more and less than 1.0% by weight of buffer salt , 40 to 70% by weight of sugar , and 0.8 to 5.0% by weight of emulsifier , wherein the composition provides 35 or more of lightness (L* value) when 5 g of the composition is dispersed into a coffee prepared by dissolving 2 g of instant coffee into 150 ml of water at 80° C.2. The powdered emulsified composition according to claim 1 , wherein the composition comprises 0.01% by weight to 0.5% by weight of buffer salt.3. The powdered emulsified composition according to claim 1 , wherein the composition provides 37 or more of lightness (L* value) when 5 g of the composition is dispersed into a coffee prepared by dissolving 2 g of instant coffee into 150 ml of water at 80° C.4. The powdered emulsified composition according to claim 1 , wherein the buffer salt is phosphate.5. The powdered emulsified composition according ...

REDUCED-FAT FROZEN CONFECTION

The present invention relates to a frozen confection comprising a stabilizer and at most 6 wt % fat relative to the total weight of the confection, wherein the stabilizer contains an emulsifier and a citrus fiber wherein the emulsifier and the citrus fiber are in a weight ratio EM:CF of between 0.02 and 10.00. 1. A frozen confection comprising a stabilizer and at most 6 wt % fat relative to the total weight of the confection , wherein the stabilizer contains an emulsifier and a citrus fiber wherein the emulsifier (EM) and the citrus fiber (CF) are in a weight ratio EM:CF of between 0.02 and 10.00.2. The frozen confection according to wherein the amount of citrus fiber is between 0.1 and 5.0 wt % relative to the total weight of the confection.3. The frozen confection according to wherein the citrus fiber is un-modified citrus fiber.4. The frozen confection according to wherein the emulsifier is present in an amount of between 0.1 and 1.0 wt % claim 1 , relative to the total weight of the frozen confection.5. The frozen confection according to wherein the stabilizer is a composition consisting of the emulsifier claim 1 , the citrus fibers and a hydrocolloid chosen from the group consisting of alginates claim 1 , pectin claim 1 , gelatin claim 1 , gum acacia claim 1 , guar gum claim 1 , locust bean gum claim 1 , carrageenan claim 1 , xanthan gum claim 1 , cellulose derivates and mixtures thereof.6. The frozen confection according to wherein the amount of stabilizer is between 0.1 and 10.0 wt % relative to the total weight of the frozen confection.7. The frozen confection according to wherein the amount of fat is at most 5.25 wt %.8. The frozen confection according to wherein the amount of fat is between 1.00 and 5.75 wt.9. The frozen confection according to wherein the fat is milk fat.10. The frozen confection according to containing ice crystals having a mean diameter of between 40 and 85 microns.11. The frozen confection according to having a meltdown time necessary ...

Salt reduction in processed cheese compositions, processed cheese composition and use

The present invention concerns the field of processed cheese compositions, and, more particularly, relates to reduced salt processed cheese compositions. The present invention derives from the surprising finding that potassium lactate can be used in the manufacture of processed cheese compositions with reduced sodium content, without detrimental consequences on the taste of the final product. A processed cheese composition according to the invention imparts to the final product an improved flavour perception, as well as strengthening salty, savoury and cheesy taste. An additional surprising finding of the method of the invention is that the use of potassium lactate according to the invention has beneficial consequences on the safety and shelf life of the final product. The use of potassium lactate, in particular potassium lactate in the form of a fermentation product in accordance with the invention, also obviates the need to incorporate artificial flavorings and flavor enhancers, which results in a product with an improved label.

CURCUMIN COMPOSITION

The present invention provides a curcumin-containing composition in which aggregation upon storage is suppressed or prevented. 1. A composition comprising curcumin , gum arabic , modified starch , and water , and having a median diameter of 1 μm or less.2. The composition according to claim 1 , wherein the composition is a liquid composition.3. The composition according to claim 1 , wherein the composition contains curcumin as a turmeric pigment.4. The composition according to claim 1 , wherein the amount of curcumin is in a range of 0.5 to 30 mass %.5. The composition according to claim 1 , wherein the gum arabic is modified gum arabic.6. The composition according to claim 1 , wherein the amount of gum arabic is in a range of 10 to 250 parts by mass claim 1 , per 100 parts by mass of curcumin.7. The composition according to claim 1 , wherein the amount of modified starch is in a range of 0.5 to 100 parts by mass claim 1 , per 100 parts by mass of curcumin.8. The composition according to claim 1 , wherein the amount of modified starch is in a range of 0.5 to 300 parts by mass claim 1 , per 100 parts by mass of gum arabic.9. The composition according to claim 1 , wherein the composition further contains polyhydric alcohol.10. The composition according to claim 9 , wherein the polyhydric alcohol is glycerol.11. The composition according to claim 9 , wherein the amount of polyhydric alcohol is in a range of 10 to 1000 parts by mass claim 9 , per 100 parts by mass of curcumin.12. A method for producing the composition according to claim 1 , comprising mixing curcumin claim 1 , gum arabic claim 1 , and water in the presence of modified starch.13. The method for producing the composition according to claim 12 , the method comprising mixing curcumin claim 12 , gum arabic claim 12 , water claim 12 , and polyhydric alcohol in the presence of modified starch.14. The method according to claim 12 , the method comprising pulverizing the mixture obtained by the mixing.15. The ...

LIQUID DAIRY BLEND FOR CULINARY FOOD PRODUCTS

The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. The present invention further relates to a method of producing the present liquid dairy blend. 1. A liquid dairy blend comprising milk proteins and fat , the milk proteins are whey-protein and casein , the ratio of whey-protein:casein is from 0.3-0.5 , and the pH of the liquid dairy blend is from 5.8-6.2.2. The dairy blend according to claim 1 , wherein fat is selected from the group consisting of a solid fat claim 1 , a liquid oil and combinations thereof.3. The dairy blend according to or claim 1 , wherein fat is selected from the group consisting of milk fat claim 1 , soybean oil claim 1 , canola oil claim 1 , sunflower oil claim 1 , corn oil claim 1 , peanut oil claim 1 , olive oil claim 1 , cottonseed oil and coconut oil claim 1 , and combinations thereof.4. The dairy blend according to claim 1 , further comprising an emulsifier.5. The dairy blend according to claim 4 , wherein the emulsifier is selected from the group consisting of monoglycerides claim 4 , diglycerides claim 4 , acacia gum and lecithin claim 4 , and combinations thereof.6. The dairy blend according to comprising 1-15 wt % fat.7. The dairy blend according to comprising fat droplets having an average diameter from 0.2 to 2 μm.8. The dairy blend according to claim 7 , wherein the fat droplets have an average diameter of 0.6-1.8 μm diameter.9. The dairy blend according to claim 1 , wherein the ratio of whey-protein:casein is from 0.35-0.43.10. A method of producing a liquid dairy blend comprising the steps of:mixing a milk-protein composition with a whey protein concentrate to achieve a total whey-protein:casein ratio of 0.3-0.5;adjusting the pH of the ...

Synthetic Multiphase Systems

A synthetic multiphase product including an isolated biofilm surface layer protein A (BsIA), wherein the BsIA has the amino acid sequence set forth in SEQ ID NO: 28 or a variant thereof that is at least 80% identical to SEQ ID NO: 28.

PREMIX FOR PREPARING EMULSION COMPOSITION, AND COMPOSITION USING SAME

The present invention addresses the problem of providing a premix for preparing an emulsion composition, which makes it possible to easily prepare a food containing a highly unsaturated fatty acid such as DHA or EPA, and an emulsion composition using the same. A premix for preparing an emulsion composition, which makes it possible to easily prepare a food containing a highly unsaturated fatty acid such as DHA or EPA, can be obtained by mixing a highly unsaturated fatty acid-containing fat or oil with a specific fat or oil and then mixing the resultant mixture with a preset amount of an aqueous solvent to thereby give an oil-in-water type emulsion. By using this premix, foods or drinks, for example, a drink in which an offensive taste derived from a highly unsaturated fatty acid is reduced can be easily prepared. 1. A premix for preparing an emulsion composition which satisfies the following requirements:1 oils and fats containing DHA and/or EPA being included in an oil phase;2 oils and fats having a melting point of 10 to 42° C. being included in the oil phase at 25 to 99.5 weight %, where the oils and fats amount to 0.8 times the weight of a total amount of DHA and EPA or more;3 an aqueous phase being 0.8 to 280 times the weight of the oil phase; and4 the oil phase and the aqueous phase constituting an oil-in-water type emulsified oil and fat composition.2. The premix for preparing an emulsion composition according to claim 1 , wherein the oils and fats having a melting point of 10 to 42° C. are lauric oils and fats.3. The premix for preparing an emulsion composition according to claim 1 , wherein water soluble proteins are dissolved in the aqueous phase.4. The premix for preparing an emulsion composition according to claim 2 , wherein water soluble proteins are dissolved in the aqueous phase.5. The premix for preparing an emulsion composition according to claim 4 , further comprising a water-soluble emulsifier and/or an oil-soluble emulsifier.6. The premix for ...

GEL COMPOSITION AND METHOD FOR MANUFACTURING SAME

The present invention addresses the problem of providing a gel composition, which comprises a large amount of a fat or an oil containing medium-chain fatty acids in the constituting fatty acids thereof, shows no separation of the fat or oil and relieves gastric distress when eating, and a method for manufacturing the same. The gel composition according to the present invention, which is a gel composition prepared by gelling an oil-in-water type emulsion having an average emulsified particle size of 2-40 μm, contains 20-60 mass % of triglycerides, wherein 40 mass % or more of the total constituting fatty acids of the triglycerides are medium-chain fatty acids. The triglycerides may comprise a medium-chain fatty acid triglyceride 1. A method comprising:ingesting an oil-and/or-fat including a gel composition including medium-chain fatty acids to suppress gastric distress after ingestion of the oil-and/or-fat,wherein the gel composition is prepared by gelling an oil-in-water type emulsion having an average emulsified particle size of 2 to 40 μm,the gel composition comprising:20 to 60 mass % of triglycerides,wherein 40 mass % or more of the total constituting fatty acids of the triglycerides are the medium-chain fatty acids.2. The method according to claim 1 , wherein the triglycerides comprise a medium-chain fatty acid triglyceride.3. The method according to claim 2 , wherein the constituting fatty acids of the medium-chain fatty acid triglyceride comprise one claim 2 , or two or more claim 2 , selected from medium-chain fatty acids with 8 claim 2 , 10 and 12 carbon atoms.4. The method according to claim 1 , wherein the percentage of medium-chain fatty acids with not more than 8 carbon atoms in the total medium-chain fatty acids contained as the constituting fatty acids of the triglycerides is not more than 40 mass %. This is a continuation of application Ser. No. 15/564,758 filed Oct. 6, 2017, which is a National Stage of International Application No. PCT/JP2016/060318 ...

Composition for Colouring Cheese Curd

A composition for colouring cheese curd comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caseinate. The composition selectively colours the cheese curd while leaving the whey fraction uncoloured. 1. A method of selectively coloring cheese curd comprising the steps of: an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and', 'an aqueous phase comprising a caseinate,, 'a combination of, '(i) adding to milk a starter culture, a rennet, and a coloring composition comprisingthereby forming a mixture,wherein the coloring composition selectively colors only a curd fraction of milk, and does not color a whey fraction of milk;(ii) incubating the mixture so as to generate a colored curd fraction and an uncolored whey fraction; and(iii) separating the colored curd fraction from the uncolored whey fraction.2. The method of claim 1 , wherein the coloring composition is free of gelatin.3. The method of claim 1 , wherein the coloring composition comprises:about 0.1 to about 15 percent weight per weight paprika;about 0.1 to about 15 percent weight per weight carotenoid;greater than 0 percent and up to about 20 percent weight per weight fat; andabout 1 to about 20 percent weight per weight caseinate.4. The method of claim 1 , wherein the composition comprises:about 0.5 to about 5 percent weight per weight paprika;about 0.5 to about 5 percent weight per weight carotenoid;about 2 to about 8 percent weight per weight fat; andabout 2 to about 10 percent weight per weight caseinate.5. The method of claim 1 , wherein the paprika is paprika oleoresin.6. The method of claim 1 , wherein the caseinate is sodium caseinate or acid casein.7. The method of claim 1 , wherein the fat is selected from the group consisting of butter fat claim 1 , lard claim 1 , or an oil such as sunflower seed oil claim 1 , corn oil claim 1 , soybean ...

EMULSION INCLUDING ANTIOXIDANTS

Various embodiments disclosed relate to oil and water emulsions including antioxidants. The emulsion can include an oil-phase; an aqueous-phase; an extract including carnosic acid, carnosol, or a mixture thereof; an extract containing rosmarinic acid; and an emulsifier. 1. An emulsion comprising:an oil-phase;an aqueous-phase; andan emulsifier; 1) the oil-phase comprises an extract comprising carnosic acid, carnosol, or a mixture thereof; and', '2) the aqueous-phase comprises an extract containing rosmarinic acid., 'wherein2. The emulsion of claim 1 , wherein the extract containing rosmarinic acid is a spearmint extract.3. The emulsion of claim 1 , wherein the extract comprising carnosic acid claim 1 , carnosol claim 1 , or a mixture thereof claim 1 , is sage extract or rosemary extract.4. The emulsion of claim 1 , wherein the extract comprising carnosic acid claim 1 , carnosol claim 1 , or a mixture thereof claim 1 , is at about 0.005 wt % to about 0.10 wt % of the oil-phase.5. The emulsion of claim 1 , wherein the extract comprising carnosic acid claim 1 , carnosol claim 1 , or a mixture thereof claim 1 , is about 0.01 wt % to about 0.04 wt % of the emulsion.6. The emulsion of claim 2 , wherein the spearmint extract is about 0.001 wt % to about 0.10 wt % of the aqueous-phase.7. The emulsion of claim 2 , wherein the spearmint extract is about 0.00005 wt % to about 0.0001 wt % of the emulsion.8. The emulsion of claim 1 , wherein the aqueous-phase further comprising ascorbic acid claim 1 , or a salt thereof.9. The emulsion of claim 8 , wherein the ascorbic acid claim 8 , or a salt thereof claim 8 , is about 0.005 wt % to about 0.05 wt % of the aqueous-phase.10. The emulsion of claim 8 , wherein the ascorbic acid claim 8 , or a salt thereof claim 8 , is about 0.0005 wt % to about 0.005 wt % of the emulsion.11. The emulsion of claim 1 , further comprising at least one of citric acid claim 1 , sodium chloride claim 1 , colorant claim 1 , flavoring claim 1 , or a ...

EMULSION COMPRISING RAPESEED PROTEIN ISOLATE

An emulsion comprising water, vegetable oil, and an emulsifying agent comprising at least 20 wt. % of soluble native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C. 1. An emulsion comprising:i) 15 to 75 wt. % of water;ii) 5 to 80 wt. % of vegetable oil;iii) 1.5 to 5 wt. % of an emulsifying agent comprising at least 20 wt. % of native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C.;iv) up to 15 wt. % of additives;wherein i)+ii)+iii)+iv) add up to 100 wt. % or less.2. An emulsion according to wherein in iii) claim 1 , the emulsifying agent comprises rapeseed protein isolate and egg yolk protein in a ratio in the range of from 40:60 to 60:40.3. An emulsion according to with an oil droplet size in the range of from 2 to 10 μm.4. An emulsion according to with a viscosity of from 50 claim 1 ,000 cP to 100 claim 1 ,000 cP.5. An emulsion according to that is heat stable at 110° C. for at least 10 minutes.6. An emulsion according to wherein the native rapeseed protein isolate has a solubility of at least 94% at a pH in the range of from 3 to 10 at a temperature of 23±2° C.7. An emulsion according to wherein the native rapeseed protein isolate in a 2 wt. % aqueous solution has a conductivity of less than 9 claim 1 ,000 μS/cm over a pH range of 2 to 12.8. An emulsion according to wherein the native rapeseed protein isolate has a phytate level of less than 0.4 wt. %.9. An emulsion according to wherein the native rapeseed protein isolate has a protein content of at least 90 wt. % (N×6.25) on a dry weight basis.10. A process for obtaining an emulsion comprising:i) 15 to 75 wt. % of water;ii) 5 to 80 wt. % of vegetable oil;iii) 1.5 to 5 wt. % of an emulsifying agent comprising at least 20 wt. % of native ...

MULTIVITAMIN EXTRUDATES

This invention relates generally to multivitamin extrudates. Their production as well as their use. 1. An extrudate comprising at least 8 wt-% , based on the total weight of the extrudate , of more than one water soluble vitamins and/or one or more oil-soluble vitamins.2. Extrudate according to comprising up to 95 wt-% claim 1 , based on the total weight of the extrudate claim 1 , of more than one vitamin.3. Extrudate according to claim 1 , comprising 8 wt-% to 80 wt-% claim 1 , based on the total weight of the extrudate claim 1 , of more than one vitamin.4. Extrudate according to claim 3 , comprising at least three vitamins.5. Extrudate according to claim 1 , comprising more than one vitamin chosen from the group consisting of vitamin A or its esters (for example vitamin A acetate and vitamin A palmitate) claim 1 , vitamin E or its esters (for example vitamin E acetate) claim 1 , vitamin K (phytomenadione) vitamin D3 (cholecalciferol) claim 1 , vitamin B1 (thiamine) claim 1 , vitamin B2 (riboflavin) claim 1 , vitamin B3 (niacin claim 1 , niacinamide) claim 1 , vitamin B5 (pantothenic acid) claim 1 , vitamin B6 (pyridoxine claim 1 , pyridoxamine claim 1 , pyridoxal) claim 1 , vitamin B7 (biotin) claim 1 , vitamin B9 (folic acid claim 1 , folinic acid) claim 1 , vitamin B12 (cyanocobalamin claim 1 , hydroxycobalamin claim 1 , methylcobalamin) claim 1 , and vitamin C (ascorbic acid).6. Extrudate according to claim 1 , wherein the extrudate only comprises water-soluble vitamins.7. Extrudate according to claim 1 , wherein the extrudate only comprises fat-soluble vitamins.8. Extrudate according to claim 1 , comprising at least one emulsifier.9. Extrudate according to claim 8 , comprising 10-92 wt-% claim 8 , preferably 15-92 wt-% claim 8 , more preferably 20-92 wt-% claim 8 , based on the total weight of the extrudate claim 8 , of at least one emulsifier.10. Extrudate according to claim 8 , wherein the emulsifier is chosen from the group consisting of modified (food) ...

OIL-IN-WATER TYPE EMULSION COMPOSITION, AND METHOD FOR PRODUCING SAID OIL-IN-WATER TYPE EMULSION COMPOSITION

The object of the present invention is to provide an emulsion composition that maintains emulsion stability even after high temperature process such as sterilization (heat resistance), shows a small change in particle size distribution between before and after heating, and maintains emulsion stability even under conditions where transformation of an oil phase component (for example, solidification or crystallization of the oil phase component due to temperature drop, or melting of the oil phase component due to temperature rise) occurs (temperature drop resistance), wherein the composition is easily handled during the production process. The object is solved by an oil-in-water emulsion composition containing solid particles, a predefined surfactant, an oil phase component, and an aqueous phase component, wherein the oil phase component includes a predefined oil component and the solid particles are distributed along the interface between the oil phase component and the aqueous phase component. 1. An oil-in-water emulsion composition , comprising:solid particles,a surfactant containing one alkyl group,an oil phase component, andan aqueous phase component,wherein the oil phase component comprises an edible oil or fat having at least one unsaturated bond and/or at least one oxygen atom; andthe solid particles are distributed along an interface between the oil phase component and the aqueous phase component.2. The oil-in-water emulsion composition according to claim 1 , which is resistant to heat at a temperature of 60° C. or higher.3. The oil-in-water emulsion composition according to claim 1 , wherein a concentration of the surfactant is not less than 0.00001% by weight and not more than 0.05% by weight relative to a total weight of the oil-in-water emulsion composition.4. The oil-in-water emulsion composition according to claim 1 , wherein the surfactant comprises a surfactant having an HLB value of greater than 8.5. The oil-in-water emulsion composition according to ...

EMULSIFIED CHEESE PRODUCT

Provided are methods for producing a low-sodium emulsified cheese product using a citric acid source. 1. A method for producing an emulsified cheese product , the method comprising:mixing ingredients comprising natural cheese in an amount from about 45% to about 90% by weight, an alkali in an amount from about 0.1% to about 1.0% sodium carbonate equivalent by weight to result in a emulsified cheese product having a pH of about 5.0 to about 6.0, and a citric acid source in an amount from about 3.0% to about 5.0% lemon juice concentrate equivalent by weight to form a mixture;heating the mixture to a heated temperature between about 150° F. and about 180° F.; andcooling the mixture to less than about 40° F.2. The method of claim 1 , wherein the alkali comprises at least one of potassium hydroxide claim 1 , sodium hydroxide claim 1 , a carbonate claim 1 , a bicarbonate claim 1 , or a combination thereof.3. The method of claim 1 , wherein the alkali is sodium carbonate.4. The method of claim 1 , wherein the citric acid source is a citrus juice or citric acid.5. The method of claim 4 , wherein the citrus juice is lemon juice concentrate or lemon juice.6. The method of claim 1 , wherein the citric acid source is provided in an amount of about 3.3% lemon juice concentrate equivalent by weight.7. The method of claim 1 , the ingredients further comprising water.8. The method of claim 7 , wherein some or all of the water is provided as steam.9. The method of claim 1 , the ingredients further comprising a butterfat source claim 1 , an amphipathic molecule claim 1 , a hydrocolloid claim 1 , or non-fat dry milk.10. The method of claim 1 , further comprising applying mechanical shear to the mixture or applying a vacuum to the mixture.11. The method of claim 1 , wherein the resulting emulsified cheese product has a pH between about 5.6 and about 5.8.12. The method of claim 1 , wherein the heated temperature is between about 160° F. and about 165° F.13. The method of claim 1 , ...

SOLID CREAMY FOOD FORMULATION BASED ON OLIVE OIL, PROCESS FOR ITS PREPARATION AND USES THEREOF

The present invention concerns a solid creamy alimentary formulation based on olive oil comprising olive oil in an amount comprised between 50 and 90% by weight, fat of vegetable origin between 5 and 50% by weight, water between 0 and 25% by weight, emulsifying agents between 0.2 and 1.2% by weight, vegetable fibers for alimentary use between 0.2 and 1.5% by weight, organic acid for alimentary use between 0.01 and 0.15% by weight; a method of manufacturing and uses thereof. 1. Solid creamy alimentary formulation based on olive oil comprising olive oil in an amount comprised between 50 and 90% by weight , fat of vegetable origin between 5 and 50% by weight , water between 0 and 25% by weight , emulsifying agents between 0.2 and 1.2% by weight , vegetable fibers for alimentary use between 0.2 and 1.5% by weight , organic acid for alimentary use between 0.01 and 0.15% by weight.2. Solid creamy alimentary formulation based on olive oil according to claim 1 , characterised in that it additionally comprises salt in an amount comprised between 0.1 and 1.2% by weight.3. Solid creamy alimentary formulation based on olive oil according to claim 1 , characterised in that said fat of vegetable origin is cocoa butter.4. Solid creamy alimentary formulation based on olive oil according to claim 1 , characterised in that said emulsifying agents are made of lecithin.5. Solid creamy alimentary formulation based on olive oil according to claim 4 , characterised in that said lecithin is fluid sunflower lecithin.6. Solid creamy alimentary formulation based on olive oil according to claim 1 , characterised in that said vegetable fibers for alimentary use are made of cyclodextrin.7. Solid creamy alimentary formulation based on olive oil according to claim 6 , characterised in that said cyclodextrin is α-cyclodextrin.8. Solid creamy alimentary formulation based on olive oil according to claim 1 , characterised in that said organic acid is made of citric acid.9. Solid creamy alimentary ...

METHOD FOR PRODUCING A CHEWING GUM COMPOSITION WITH NO-BAKE CHEWING GUM

The present invention concerns a method for producing a chewing gum composition containing a fat-free and gelatin-free chewing gum, comprising the following steps: 1) preparing the liquid phase, consisting of polyol and starch syrups, 2) optionally, adding glycerin and/or emulsifier and/or flavours, 3) introducing a powder fraction consisting of non-cariogenic ingredients into the liquid phase obtained in this way, and 4) introducing the gum base, and the chewing gum composition obtained in thus way, in which the fraction of non-cariogenic ingredients comprises powdered polyols with a chosen particle size. 1. A process for producing a chewing gum composition containing a fat-free and gelatin-free chewing paste , comprising the following steps:1) preparing the liquid phase, composed of starch and polyol syrups,2) optionally, adding glycerol and/or emulsifier and/or flavorings,3) introducing into the liquid phase thus obtained a powder fraction composed of non-cariogenic ingredients, and4) introducing the gum base,characterized in that said process is carried out at a temperature of less than 100° C., preferably at a temperature of less than 90° C., in particular at a temperature of between 30-80° C., preferably between 50-80° C., for example at approximately 50° C.2. The process as claimed in claim 1 , characterized in that it comprises a step 5) of adding an additional powder fraction composed of non-cariogenic ingredients.3. The process as claimed in claim 2 , characterized in that at least 50% of the powder fraction composed of non-cariogenic ingredients is introduced in step 3) and the remainder of the powder fraction is introduced in step 5).4. The process as claimed in claim 1 , characterized in that the polyol syrups introduced into the liquid phase are chosen from maltitol claim 1 , sorbitol claim 1 , mannitol claim 1 , erythritol claim 1 , xylitol claim 1 , iditol claim 1 , isomalt and lactitol syrups claim 1 , and hydrogenated glucose syrups claim 1 , alone ...

COMPOSITION FOR PREPARING A FROZEN CONFECTION

The present invention relates to an aqueous composition in liquid form, which contains oil, milk protein, monosaccharides, disaccharides, and/or oligosaccharides, a hydrocolloid and one or more emulsifiers comprising organic acid esters of mono- and diglycerides of fatty acids. The composition may be aerated, and may be used to be frozen quiescently to prepare a frozen confection. The invention also provides a method for preparation of the composition of the invention, and a method for freezing the acrated composition of the invention. The liquid composition can be distributed at temperatures above 0° C., and frozen at the point of use prior to consumption, such that much energy is saved as compared to distribution of frozen confections at temperatures below 0° C. 1. A composition in liquid form comprising water;oil at a concentration ranging from 0.5% to 8% by weight, preferably from 1% to 6% by weight;milk protein at a concentration ranging from 0.9% to 2.5% by weight;one or more compounds selected from monosaccharides, disaccharides, and oligosaccharides, at a concentration ranging from 32% to 40% by weight, and wherein a mixture of the one or more compounds selected from monosaccharides, disaccharides, and oligosaccharides has a number average molecular weight n ranging from 240 to 350 gram per mole; andcomprising one or more hydrocolloids to provide an apparent yield stress of at least 1 Pa; andone or more emulsifiers comprising organic acid esters of mono- and diglycerides of fatty acids; andtotal solids at a concentration ranging from 30% to 50% by weight.2. A composition according to claim 1 , wherein the mixture of the one or more compounds selected from monosaccharides claim 1 , disaccharides claim 1 , and oligosaccharides has a number average molecular weight n ranging from 250 to 350 gram per mole claim 1 , preferably from 270 to 340 gram per mole claim 1 , preferably from 290 to 330 gram per mole.3. A composition according to claim 1 , wherein the ...

PRODUCT AND METHOD OF PRODUCING DAIRY PRODUCTS COMPRISING DAIRY-DERIVED EMULSIFYING SALTS

Dairy products are produced by subjecting a starting dairy material to nanofiltration to remove monovalent ions to produce an ion-depleted dairy permeate; passing the ion-depleted dairy permeate through an ion exchange column and subsequently with a sodium-containing eluting solution to produce sodium phosphate and sodium citrate derived from the starting material; concentrating the sodium phosphate and sodium citrate; and combining the concentrated sodium phosphate and sodium citrate with dairy components. The dairy product contains an amount of the concentrated sodium phosphate and sodium citrate sufficient to cause fat in the dairy product to be emulsified and protein in the dairy product to be hydrated. In addition or alternatively, a dairy by-product stream may be subjected to ion exchange to remove calcium therefrom; concentrated, and combined with dairy materials naturally containing phosphate and citrate in order to adjust the citrate+phosphate-to-calcium ratio to reach an emulsified dairy product. 1. A method for producing a dairy product , the method comprising: [{'sup': −', '+, 'demineralizing the starting dairy material to remove at least one of chloride (Cl) or calcium (Ca), wherein the step of adjusting comprises subjecting the starting dairy material to ion exchange to produce a mineral-depleted dairy material;'}, 'concentrating the mineral-depleted dairy material; and', 'combining the concentrated mineral-depleted dairy material with dairy components to produce the dairy product,, 'adjusting a phosphate-to-calcium ratio of a starting dairy material bywherein due to the presence of phosphate and citrate native to one or both of the concentrated mineral-depleted dairy material and the dairy components in the dairy product, the dairy product contains an amount of native phosphate and citrate sufficient to emulsify fat and hydrate protein in the dairy product.2. The method of claim 1 , further comprising removing at least a portion of potassium (K) and ...

EDIBLE AND THERMOREVERSIBLE OLEOGEL AND METHOD FOR PREPARATION THEREOF

An edible and thermoreversible oleogel comprising an oil or mixture of oils, grease or mixtures of fats and a structuring agent or mixture of structuring agents on the basis of a distilled monoglyceride of saturated fatty acid having from 12 to 24 carbon atoms that contains more than 90% by weight of monoglycerides, the monoglycerides of the saturated fatty acid are at least 40% by weight of monoglycerides of stearic acid and at least 30% by weight of monoglycerides of palmitic acid. The oleogel is prepared by the combination of oil, grease, and the structuring agent followed by a heating of the mixture, which is then cooled to obtain the oleogel. The resulting oleogel can be used as a substitute for fat in food products. 1. An edible and thermoreversible oleogel comprising an oil or mixture of oils , a structuring agent or mixture of structuring agents , and a fat or fat mixture , wherein the structuring agent is a distilled monoglyceride of saturated fatty acid having from 12 to 24 carbon atoms containing more than 90% by weight of monoglycerides and wherein the monoglycerides of the saturated fatty acid are at least 40% by weight of monoglycerides of stearic acid and at least 30% by weight of monoglycerides of palmitic acid.2. The edible and thermoreversible oleogel according to claim 1 , wherein the oleogel comprises from 50% to 95% by weight of oil claim 1 , from 1% to 10% by weight of structuring agent and from 5% to 50% by weight of fat.3. The edible and thermoreversible oleogel according to claim 1 , wherein the oil is selected from a group consisting of soybean oil claim 1 , olive oil claim 1 , canola oil claim 1 , corn oil claim 1 , sunflower oil claim 1 , safflower oil claim 1 , coconut oil claim 1 , cotton seed oil claim 1 , linseed oil claim 1 , almond oil claim 1 , peanut oil claim 1 , algae oil claim 1 , palm oil claim 1 , palm stearin claim 1 , palm olein claim 1 , hydrogenated palm oil claim 1 , palm stearin hydrogenated fat claim 1 , high oleic ...

Process for the production of sugar-free Ice Cream

The invention relates to a process for producing ice-cream which is free from sugar, especially contains less than 1 wt.-%, preferably less than 0.5 wt.-% sugar, which especially comprises glucose, sucrose, fructose, lactose and maltose. Further, the invention relates to ice-cream produced by the process. 1. Process for producing ice-cream which contains at maximum 1 wt.-% sugar with the steps ofproducing a pre-emulsion having at least one water-soluble protein and water, at least one fat and at least one emulsifier, optionally a colorant,high pressure emulsifying the pre-emulsion by releasing a pressure difference of at least 1,500 bar for producing an emulsion,mixing the emulsion with at least one finely divided foodstuff, which optionally is contained in a mixture with water containing maltodextrin, for producing an ice mix,optionally pasteurizing the ice mix,cooling the ice mix under motion, especially by scraping the ice mix from a cooling surface, preferably with introducing gas, for producing an ice mass,with subsequent further cooling of the ice mass for producing a frozen ice mass,portioning the frozen ice mass for producing pieces from the frozen ice mass.2. Process for production according to claim 1 , characterized in that the further cooling of the ice mass and the portioning occurs by means of a cooled planetary roller extruder and cutting of the extrudate into frozen pieces.3. Process for production according to claim 1 , characterized in that the finely divided foodstuff prior to mixing with the emulsion is contained in a mixture which contains or consists of the at least one finely divided foodstuff mixed in and/or finely dispersed in or dissolved in water claim 1 , optionally maltodextrin and optionally a colorant.4. Process for production according to claim 1 , characterized in that the pieces of the frozen ice mass are coated with a coating mass which is only water claim 1 , an aqueous mixture of at least one finely divided foodstuff in water ...

COMPOSITIONS OF FRUIT INGREDIENTS FOR COATING FOOD, PROCESS FOR THEIR PREPARATION AND PRODUCTS CONTAINING THEM

The present invention is directed to fruit flavored composition for coating farinaceous food material comprising fruit source, emulsifier, oil, dietary fibers and water, to fruit flavored farinaceous food material coated with the composition, to a process for preparing the coating composition and to a process for coating the farinaceous food material. 1. Fruit flavored composition for coating farinaceous food material comprising:About 60-95% fruit sourceAbout 0.01-0.5% emulsifierAbout 0.5-4% oil;About 2-5% dietary fibers1%-35% potable or reverse osmosis water2. The fruit flavored composition according to claim 1 , comprisingabout 60-70% fruit sourceabout 0.1-3% emulsifierabout 0.5-4% oilabout 2-5% dietary fiberabout 25-35% potable or reverse osmosis water.3. The fruit flavored composition according to claim 1 , comprisingabout 85-95% fruit sourceabout 0.05-1.5% emulsifierabout 0.5-1.5% oilabout 2-5% dietary fiberup to 5% potable or reverse osmosis water.4. The fruit flavored composition according to claim 1 , wherein the fruit source is selected from fruit juice claim 1 , clear fruit juice claim 1 , fruit concentrate and clear fruit concentrate claim 1 , fruit ingredients such as claim 1 , fruit puree claim 1 , pulp wash claim 1 , core wash claim 1 , peel extract claim 1 , fruit cells claim 1 , fruit comminute.5. The fruit flavored composition according to claim 1 , wherein the oil is selected from 0-0.5% essential oil and 3.5-4% vegetable oil.6. The fruit flavored composition according to claim 1 , wherein the nutritional fiber is selected from citrus fiber claim 1 , acacia claim 1 , bambusoideae claim 1 , essential oil and vegetable oil selected from canola (rapeseed) claim 1 , soya claim 1 , corn claim 1 , and citrus.7. The fruit flavored composition according to claim 1 , wherein the fruit juice is selected from apple claim 1 , citrus claim 1 , e.g. grapefruit claim 1 , orange claim 1 , tangerine claim 1 , lemon claim 1 , banana claim 1 , strawberry claim 1 , ...

Beverage composition comprising roasted-grain powder with improved stability against precipitation

본 발명은 침전에 대하여 향상된 안정성을 갖는 곡물분말 함유 음료 조성물에 관한 것으로, 보다 상세하게는, 분쇄장치를 이용하여 초미세 분쇄처리된 곡물분말(또는 미숫가루), 감미제, 안정제 및 유화제를 포함하여, 기존의 곡물분말을 이용한 음료와는 달리 식감과 목넘김성 등의 음용성이 우수하고, 침전에 대하여 향상된 안정성을 갖는 등 저장 안전성을 개선시킨 곡물분말 함유 음료 조성물에 관한 것이다. TECHNICAL FIELD The present invention relates to a cereal powder-containing beverage composition having improved stability against precipitation, and more particularly, to a cereal powder-containing beverage composition having an improved stability against precipitation, and more particularly to a cereal powder- And a cereal powder-containing beverage composition which is improved in storage stability, such as superior in solubility such as texture and necking property unlike beverage using existing grain powder, and improved stability against precipitation.

Light fat flavouring, method and product

轻脂的、货架稳定的双重乳液调味品。所产生的调味品具有减少的脂肪含量、货架稳定性和增强的味道特性。还描述了制造所述产品的方法。

The water-solubilization method of the natural extract which contains dioscin for foods

본 발명은 디오신을 함유한 소재의 수용화 방법에 관한 것으로서, 디오신 및 디오신을 함유하는 소재에 디오신 함량 대비 3~7배의 유화제와, 물을 첨가하여 50~121℃에서 10~60분 동안 열처리하고 품온이 상온조건이 되도록 냉각하여 6~24시간 경과시킨 후, 원심분리 또는 여과하여 침전물을 제거하고 수용액을 얻는 것을 특징으로 하는 디오신을 함유한 천연추출물의 수용화 방법에 관한 것이다. 상기의 방법으로 제조된 디오신을 함유한 소재의 수용액은 디오신의 기능성 중 하나인 항진균력을 일반적인 디오신 및 디오신을 함유하는 소재에 비해 2배가량 상승시킬 뿐 아니라, 재용해, 열처리, 유기산 등에 안정적인 액상을 제공함으로써 다양한 식품 및 화장품에 용이하게 이용될 수 있다.

Synthetic multiphase systems

A synthetic multiphase product comprising BsIA is presented. Methods of producing a synthetic multiphase product comprising BsIA, and applications of BsIA in synthetic multiphase products are also presented.

Synthetic multiphase systems

A synthetic multiphase product comprising BsIA is presented. Methods of producing a synthetic multiphase product comprising BsIA, and applications of BsIA in synthetic multiphase products are also presented.

Methods for making flour-based food products and food products made thereby

본 개시는 약 3% 미만의 최종 수분함량을 갖는 분말 베이스 식품의 제조방법을 제공한다. 특히 본 방법은 적어도 분말, 전분, 및 물로부터 생 반죽을 제조하고, 상기 생 반죽을 가열-프레스 하여 가열-프레스 반죽 시트를 형성하고, 약 3% 미만의 최종 수분함량을 갖는 식품을 형성한다. 유리하게는, 상기 식품은 입에서 빠르게 녹으면서 가볍고, 원기 왕성하고 바삭바삭한 식감을 갖는다.

Fat composition, method for producing said fat composition, and product containing the fat composition

FIELD: animal or vegetable oils. SUBSTANCE: invention relates to the fat and oil industry. A method for producing a fat composition for inclusion in a food product as a fat substitute component or animal-based ingredients, wherein said fat composition does not contain saturated fats in an amount of more than 40 wt.%, trans fats, fully or partially hydrogenated oils or fats, interesterified fats, including the stages of: a) heating oil in an amount of 50 to 99 wt.% of the total mass of the fat composition, selected from the group consisting of sunflower oil with a high content of oleic acid, olive oil, unrefined olive oil from the first cold pressing (extra virgin olive oil), sunflower seed oil, rapeseed oil and grape seed oil, in a reactor to a temperature of 85°C to 90°C; b) adding an emulsifier of the type of mono- and diglycerides of fatty acids in an amount of 1 to 50 wt.% of the total mass of the fat composition, selected from E-471, E-472 or a mixture thereof, to the oil at stage a) until complete dissolution; c) cooling the mixture to a temperature of 60 to 70°C; d) packaging the hot product; on the condition that the amount of components added at stages a) and b) does not exceed 100%, wherein the fat composition is solid. A fat composition containing or consisting of the following components: oil in an amount of 50 to 99 wt.% of the total mass of the fat composition, selected from the group consisting of sunflower oil with a high content of oleic acid, olive oil, unrefined olive oil from the first cold pressing (extra virgin olive oil), sunflower seed oil, rapeseed oil and grape seed oil; emulsifier of the type of mono- and diglycerides of fatty acids, selected from E-471, E-472 or a mixture thereof, in an amount of 1 to 50 wt.% of the total mass of the fat composition; wherein said fat composition does not contain fats with a content of saturated fats of more than 40 wt.%, trans fats, fully or partially hydrogenated oils or fats, interesterified fats, on ...

Method of preparing mayonnaise having improved emulsion stability

본 발명은 포스비틴을 첨가하여 마요네즈를 제조하는 방법에 대한 것이다. 본 발명의 방법으로 제조된 마요네즈는 유화 안정성, 점도, 항산화능이 우수한 특징이 있다. The present invention relates to a method for preparing mayonnaise by adding fosfitin. The mayonnaise prepared by the method of the present invention is characterized by excellent emulsion stability, viscosity and antioxidant ability.

Chickpea protein products and methods of making thereof

In embodiments, the present invention is a mayonnaise emulsified food product that includes 60 wt% to 80 wt% of oil, based on a total weight of the mayonnaise emulsified food product, 10 wt% to 30 wt% of water, based on the total weight of the mayonnaise emulsified food product, wherein the oil and the water form an emulsion, 1 wt% to 5 wt% chickpea protein product, based on the total weight of the mayonnaise emulsified food product, where the chickpea protein product comprises at least 60 wt% protein based on a total weight of the chickpea protein product, where the chickpea protein product is an emulsifier, and optionally, at least one of vinegar, salt, lemon concentrate, or sugar.

Beverages containing Gujibbong, Yeduk tree and Amarans, and their method of manufacture

본 발명은 2월 - 2월 사이에 채취한 50년 내지 100년생의 꾸지뽕 나무 줄기 및 뿌리를 통풍이 잘되는 음지에서 2 - 3년간 건조시키는 단계; 5 내지 10년생의 예덕나무를 12월 - 2월 사이의 동절기에 채취하여 1 내지 2개월간 건조시키는 단계; 건조시킨 꾸지뽕 나무의 줄기 및 뿌리를 절단기에 넣고 잘게 절단한 후 증숙기에 넣고 90 내지 120 ℃에서 20 - 30분간 증숙시키는 증숙시키는 단계; 증숙시킨 꾸지뽕나무의 줄기와 뿌리, 예덕나무 껍질과 줄기 및 감초를 물이 채워진 중탕추출기에 넣고 증기가 새어나가지 않도록 밀폐시킨 후 가열하여 1차적으로 추출하는 단계; 중탕추출기의 압력을 제거한 후 가열하여 추출액이 100ℓ이 되도록 2차적으로 추출하는 단계; 상기에서 2차적으로 추출한 추출액을 거름망을 갖는 여과장치로 이송시켜 앙금이나 찌거지를 걸러 1차 정제한 후, 다시 추출액을 진공저온 증류기를 이용하여 2차 정제하는 단계; 상기에서 제조된 추출액에 아마란스 오일 및 유화제인 일긴산을 첨가한 후 초고속혼합기를 이용하여 상기 추출액을 에멀젼화하는 단계; 상기의 에멀젼화한 추출액에 무수카페인과 안식향산 나트륨을 첨가하여 20분간 원심분리하여 상등액을 획득하고, 상기 상등액을 살균하고, 24시간 숙성하는 단계; 로 이루어지는 것을 특징으로 하는 꾸지뽕과 예덕나무 및 아마란스의 성분을 함유하는 음료의 제조방법에 관한 발명이다. The present invention comprises the steps of drying the trunks and roots of cuspid mulberry trees of 50 to 100 years of age collected between February and February in a well-ventilated shade for 2-3 years; The steps of harvesting 5-10 year old yedok trees during the winter period between December and February and drying them for 1 to 2 months; Putting the dried stems and roots of the Cuji mulberry tree in a cutting machine, cutting them finely, and then putting them into a steaming machine and steaming at 90 to 120° C. for 20-30 minutes; Putting the steamed stems and roots of the Curcuma mulberry tree, the bark, stems and licorice of the mulberry tree in a water-filled jungtang extractor, sealing it so that the steam does not leak, and heating it to extract the first; After removing the pressure of the hot water extractor, heating the second extraction step so that the extract is 100ℓ; transporting the extract secondarily extracted in the above to a filtration device having a sieve, filtering the sediment or garbage for primary purification, and then secondarily purifying the extract using a vacuum low-temperature distiller; After adding amaranth oil and ilginic acid as an emulsifier to the extract prepared above, emulsifying the extract using a high-speed mixer; Adding anhydrous ...

Red ginseng flavor perilla oil and its manufacturing method

본 발명은 홍삼맛 생들기름 및 이의 제조방법에 관한 것으로, 본 발명에 따르면, 홍삼농축액을 희석하여 홍삼희석액을 제조하는 단계; 유자종자를 열풍건조 시킨 후, 초임계유체추출법을 이용하여 유자종자추출물을 추출하는 단계 및 생들기름, 홍삼희석액, 유화제, 유자종자추출물 및 자몽종자추출물을 혼합하고 교반하여 홍삼맛 생들기름을 제조하는 단계를 포함하는 홍삼맛 생들기름의 제조방법을 제공할 수 있다. 또한, 생들기름 95 내지 97중량부, 홍삼희석액 0.5 내지 1.5중량부, 유화제 1.5 내지 2.5중량부, 유자종자추출물 0.007 내지 0.013중량부 및 자몽종자추출물 0.07 내지 0.13중량부를 포함하는 홍삼맛 생들기름을 제공할 수 있다. The present invention relates to a red ginseng flavor raw oil and a method for producing the same, according to the present invention, diluting the red ginseng concentrate to prepare a red ginseng dilution; After drying the yuja seeds by hot air, extracting the yuja seed extract using a supercritical fluid extraction method and mixing and stirring the raw oil, red ginseng diluent, emulsifier, yuja seed extract and grapefruit seed extract to stir and prepare the red ginseng flavor raw oil It is possible to provide a method for preparing raw red ginseng flavored oil comprising a step. In addition, it provides a red ginseng flavor raw oil comprising 95 to 97 parts by weight of raw oil, 0.5 to 1.5 parts by weight of red ginseng dilution, 1.5 to 2.5 parts by weight of emulsifier, 0.007 to 0.013 parts by weight of citron seed extract and 0.07 to 0.13 parts by weight of grapefruit seed extract can do.

Method of tenderizing seafood and tenderizing seafood prepared therefrom

The present invention provides a method for producing a seafood product, comprising the steps of: a) mixing a seafood softening enzyme and an emulsifier and homogenizing the mixture to prepare a nanoliposome for seafood; b) The seafood is immersed in the nanoliposome for seafood prepared in step a), then the pressure is reduced under a pressure of 100 to 200 mmHg for 3 to 8 minutes, then the pressure is increased to atmospheric pressure, and the pressure is further raised to 80 MPa to 120 MPa Lt; / RTI &gt; for 3 to 8 minutes; And c) allowing the decompression-pressurized seafood to stand at a temperature of 1 to 7 DEG C for 2 to 8 hours to impregnate the seafood nanoliposome into the seafood, Decompression-pressure treatment reduces the hardness of seafood to 3,000 to 4,000 g by improving the amount of softening enzyme penetrated into seaweed by about 1.2 to 2 times as compared with decompression or pressurizing treatment. Therefore, Elderly people and patients who are depressed by chewing, swallowing, digestive function, etc., or infants with poor development of teeth can chew or swallow easily without adding food, etc. If stored at room temperature, seafood can easily decay, The original color and pH of the seafood remain intact, so there is an advantage that the flavor and nutrient inherent to seafood can be felt as they are.

Coating Composition of Rice Cake

본 발명은 떡 코팅 조성물에 관한 것으로서, 보다 구체적으로는 코코아와 유제품 성분을 제외하고, 식용유지류, 당류 및 유화제를 포함하는 떡 코팅용 조성물에 관한 것이다. 본 발명에 따른 떡 코팅용 조성물로 가루를 묻힌 떡을 코팅함으로서 양산 시 발생하는 문제와 소비자의 취식성 및 편리성의 문제를 해결함과 동시에, 전통 떡 고유의 맛과 외관을 최대한 살려 줄 수 있으며, 녹는점을 조절하여 섭취 이물감을 개선하였다. The present invention relates to a rice cake coating composition, and more particularly to a composition for rice cake coating, including an oil cake, a saccharide and an emulsifier, except for the components of cocoa and dairy products. By coating the rice cake coated with the rice cake coating composition according to the present invention, it is possible to solve the problem of mass production, the problem of the user's taste and ease of use, and to maximize the taste and appearance of the traditional rice cake, The melting point was controlled to improve the intake foreign body sensation.

Premix for rice bread using gellation of rice powder cell wall with mixed enzyme

A manufacturing method of rice bread premix, using the gellation of a rice flour cell wall is provided to improve the expansion of rice bread by blocking the fermentation gas emitted to outside, to improve texture by adding albumen and cooking oil, and to obtain the bulk density and tight air bubble of rice bread which is similar to wheat bread. A manufacturing method of rice bread premix comprises a step of mixing a conjugated enzyme consisting of hemi cellulose : glucose oxidase, Xylanase : glucose oxidase and alpha-amylase : glucose oxidase or Xylanase : hemi cellulase in a weight ratio of 1:1~ 8:1, with albumin, cooking oil, sugar, yeast, emulsifier, and salt as a premix, to the rice flour. The manufacturing method of rice bread premix dissolves a cell wall of the rice starch and maintains expansion by blocking fermentation gas of the rice bread.

Fat composition, method of producing said fat composition and product containing said fat composition

FIELD: food industry. SUBSTANCE: invention relates to fat-and-oil industry and related fields. Method of producing anhydrous fat composition for inclusion as a component-substitute of fat or ingredients of animal origin in a product selected from bakery products, personal hygiene products, cosmetic products, skin care products, soaps, varnishes, dyes or snacks, wherein said fat composition does not contain fats with a saturated fat content of more than 35 wt. %, trans fats, products of animal origin, completely or partially hydrogenated oils or fats, interesterified or transesterified fats, palm or coconut oils or fats, including the following stages: a) heating oil selected from the group consisting of sunflower oil with high content of oleic acid, olive oil, extra virgin olive oil, sunflower seed oil, rapeseed oil or grape seed oil in amount of 1 to 96 wt. % of the total weight of the fat composition in a paddle mixer or mixer with a cutting mechanism at temperature of 60 to 95 °C; b) adding an emulsifier of the type of mono- and diglycerides of fatty acids selected from E-471, E-472, or a mixture thereof, in amount of 1 to 60 wt. % of the total weight of the fat composition into the mixer of step a) until complete dissolution; c) increasing the dissolution temperature at step b) to 95 °C or maintaining temperature at maximum value of 95 °C; d) adding glycerine in amount of 0.1 to 20 wt. % of the total weight of the fat composition into a mixer with a cutting mechanism and dispersing the locust bean and carrageenan in amount of 0.25 to 10 wt. % of the total weight of the fat composition in glycerine to obtaining a homogeneous semi-solid substance; e) pouring the solution obtained in step c) over the semi-solid substance obtained in step d) until a viscous homogeneous liquid is obtained; provided that the amount of components added at steps a)-d) does not exceed 100 %. Anhydrous fat composition can be added to bakery products, personal hygiene products, cosmetic ...

A margarin composition retarding retrogradation of starch and the method thereof

본 발명은 전분의 노화 지연 기능을 가지며, 합성 유화제를 첨가하지 않는 마가린 조성물, 이의 제조 방법, 상기 마가린 조성물을 포함하거나 사용하여 제조된 빵류에 관한 것으로, 양극성 변성 전분을 혼합함으로써 합성 유화제를 사용하지 않고 마가린의 유화 구조를 안정화시킬 수 있으며 기존 마가린 대비 지방의 함량을 25% 이상 감소시킬 수 있다.

Preparation of Frozen Dessert Composition

내용 없음.

Preparation for powder food

An instant powdered food comprising a crystal carbonhydrate, vegetable hydrogenated oil, vegetable protein powder, trace emulsifier and buffering salt was prepared. A crystal carbohydrate soln. (5-20%) containing 20-70% carbohydrate was added to melted vegetable hydrogenated oil (20-70%), emulsifier (0.5-5%), buffering salt (0.5-1%) and vegetable protein powder (5-30%). To stimulate the crystallization of the mixture, 1-5% crystal carbohydrate was added and the mixt. was passed through the extractor to give a crystal carbohydrate 0.3-3cm in diameter. The powdered food keeps for a long time and is very soluble in water.

The method of preparing lactic acid bacteria-unsaturated fatty acid microcapsule-krill powder, the powder prepared by the method, and the spices comprising the powder

A lactobacillus-unsaturated fatty acid microcapsulated-krill powder is provided to be used as a functional additive having merits of lactobacillus-unsaturated fatty and krill, and a method for preparing the soy containing the lactobacillus-unsaturated fatty acid microcapsulated-krill powder are provided to improve the storage stability even at a room temperature. A method for preparing a lactobacillus-unsaturated fatty acid microcapsulated-krill powder comprises the steps of mixing carbohydrate, protein, gum thickener and water to prepare a microcoating material; mixing an emulsifier and a hardened oil, heating them, and adding a lactobacillus and an unsaturated fatty acid to it to homogenize them, thereby preparing an encapsulating material; mixing the microcoating material and the encapsulating material in the presence of an emulsifier; spraying the obtained one into cooling water to prepare microcapsules; and mixing the microcapsules by using a krill powder as a stabilizer to obtain a powder.

Mineral composition

Sterile RTD peanut emulsions and preparation method thereof

本发明公开了即饮型(“RTD”)植物蛋白和/或乳蛋白饮料，所述饮料具有改善的稳定性、质构和口感。所述饮料包含植物蛋白和/或乳蛋白以及增稠/稳定体系，其中所述增稠/稳定体系由稳定剂组成或者由稳定剂和乳化剂组成，前提条件是仅一种稳定剂存在于所述体系中，或者仅一种稳定剂和仅一种乳化剂存在于所述体系中。本发明还公开了用于制备所述RTD饮料的方法。

Process for instatly eat

Cooked rice was prepd. Thus, 99kg washed rice was immersed into water for 1hr at room temp. with intermitent agitation, and water was drained for 1hr on a wire-net. The swollen rice was coated with a mixt. of 0.5kg rice-bran oil and 0.5kg emulsifier contg. equal amt. of sorbitol and fatty acid ester within spraychamber. The coated rice is steam-boiled at a steam-pressure of 0.5kg/cm2. The boiled rice was air-dried at 30-40≰C so that the H2O content reduced to 20%. The dried rice was rolled into a thickness of 2mm ± 0.1mm, mixed with 0.5kg amino acid complex (L-Rysine; glyline; citric acid; polyphosphate=1:1:1:0.5) using sprayer, and air-dried at 40-50≰C to give the cooked rice containing 12% H2O.

Multivitamin extrudate

本发明大体上涉及多维生素挤出物、其生产及其用途。

Composition for manufacturing sustained-release tablets capable of controlling sustained release of active ingredients in health functional food

The present invention relates to a composition for manufacturing a sustained-release tablet capable of controlling the sustained release of an active ingredient that can be included in health food at a slow rate using a component having specific physical properties. In one embodiment of the present invention, the present invention can provide a method or manufacturing the sustained-release tablet for health functional food which can continuously release the active ingredient comprising the following steps: (a) manufacturing an emulsion composition comprising a fatty component compound, a surfactant, a co-surfactant, a diluent, and distilled water; (b) spraying the emulsion into a powder mixture containing the active ingredient; and (c) obtaining tablets through a tabletting process of the spray-treated powder mixture.

Low-fat frozen confectionery

本发明涉及一种冷冻甜食，所述冷冻甜食包含稳定剂和相对于所述甜食的总重量至多6wt％的脂肪，其中所述稳定剂含有乳化剂和柑橘纤维，其中所述乳化剂和所述柑橘纤维的重量比EM：CF在0.02与10.00之间。

Synthetic multiphase systems

Coffee Granule Compositions Coated with Microcapsules containing Coffee Aroma

본 발명은 커피향-함유 캡슐이 피복된 커피과립 조성물로서 물없이 섭취할 수 있으며, 향미가 향상된 커피 과립 조성물 등을 제공한다. 본 발명에 따르면, 본 발명은 휴대가 용이하고 뜨거운 물 없이 섭취할 수 있는 편리성과 휴대의 용이성을 가지면서 향미가 개선된 커피 과립 조성물을 제공한다. The present invention provides a coffee granule composition coated with coffee flavor-containing capsules, which can be consumed without water, and provides a coffee granule composition with improved flavor and the like. According to the present invention, there is provided a coffee granule composition which is easy to carry and can be ingested without hot water and has ease of portability and improved flavor.

Salt reduction in processed cheese compositions, processed cheese composition and use

The present invention concerns the field of processed cheese compositions, and, more particularly, relates to reduced salt processed cheese compositions. The present invention derives from the surprising finding that potassium lactate can be used in the manufacture of processed cheese compositions with reduced sodium content, without detrimental consequences on the taste of the final product. A processed cheese composition according to the invention imparts to the final product an improved flavour perception, as well as strengthening salty, savoury and cheesy taste.An additional surprising finding of the method of the invention is that the use of potassium lactate according to the invention has beneficial consequences on the safety and shelf life of the final product. The use of potassium lactate, in particular potassium lactate in the form of a fermentation product in accordance with the invention, also obviates the need to incorporate artificial flavorings and flavor enhancers, which results in a product with an improved label.

Oil-in-water type emulsion composition, and method for producing said oil-in-water type emulsion composition

The present invention addresses the problem of providing an emulsion composition which can retain emulsion stability even when undergoing a high-temperature process such as sterilization (heat resistance) and has a small change in particle diameter distribution before and after heating, and of which the emulsion stability can be retained even when an oily phase component causes the change in state (e.g., the oily phase component is coagulated and crystallized by decreasing the temperature of the composition, or the oily phase is melted by increasing the temperature of the composition) (i.e., resistance to decrease in temperature), and which is easy to handle during the production thereof. The problem can be solved by an oil-in-water type emulsion composition comprising solid particles, a surfactant having one alkyl group, an oily phase component and an aqueous phase component, wherein the oily phase component comprises an oily phase component having an unsaturated bond and/or an oxygen atom, and the solid particles exist on the interface between the oily phase component and the aqueous phase component.

Method for Making Vegetable Milk Substitutes and Vegetable Milk Substitutes Thereof

본 발명은 귀리와 아몬드를 주성분으로 한 식물성 대체우유의 제조방법 및 이에 따라 제조된 식물성 대체우유에 관한 기술이다. 본 발명에 따른 식물성 대체우유의 제조방법은 효소처리 공정과 안정화 공정을 통해 식물성 대체우유의 점도 변화의 제어가 가능하고, 콜로이드 안정성을 확보할 수 있다. 또한, 본 발명에 따른 식물성 대체우유의 제조방법은 우유와 동일한 맛, 식감, 및 영양성분을 갖는 식물성우유를 상업적으로 생산할 수 있고, 이에 따른 식물성 대체우유는 유당불내증 환자에게도 우유 대체음료로서 활용 가능하여 국민건강 증진에 이바지할 수 있다.

Frozen protein dessert composition

Low calorie soy milk with reduced soybean odor

본 발명은 콩물원액, 알룰로스, 및 대두유를 포함하는 저칼로리 당류저감 두유에 관한 것이다. 본 발명의 두유는 알룰로스를 포함함으로써 유화제를 소량 첨가하더라도, 유화안정도가 우수하며, 설탕을 사용한 기존제품보다 칼로리는 낮으면서 우수한 바디감과 맛을 갖고있다. The present invention relates to a low-calorie sugar-reduced soymilk comprising soybean stock solution, allulose, and soybean oil. Since the soymilk of the present invention contains allulose, even when a small amount of an emulsifier is added, it has excellent emulsion stability and has excellent body and taste while having lower calories than conventional products using sugar.

Rice syrup and its method of preparatio

PURPOSE: A method for preparing syrup by using rice as a main ingredient with sugar and kinds of stabilizing agents is provided to serve improved storage capacity of rice processed product capable of being used for mass-producing gruel, soup, sauce or kinds of dessert. CONSTITUTION: The rice syrup is prepared by the following steps of: (i) washing 10-60wt% of rice and soaking the cleaned rice in 1-3times of water or stabilizing solution made by dissolving an emulsion stabilizer in refined water; (ii) boiling the soaked rice with 1-3times of water or compound cooking solution; (iii) getting pre-syrup containing 5-60wt% of sugar, 0.005-2wt% of thickening stabilizer, 0.001-2wt% of emulsion stabilizer, 0.001-8wt% of acidulant and 50-80wt% of refined water; and then (iv) mixing the cooked rice with the pre-syrup in a ratio of 1:1-3. The compound cooking solution contains 3-30wt% of kinds of sugar, 0.001-2wt% of emulsion stabilizer, 0.001-1wt% of disodium phosphate, 0.001-1wt% of sodium hexamethaphosphate and 50-95wt% of refined water.

Processed cheese and method of preparation

A method of preparing processed cheese is disclosed, comprising the steps of: forming a mixture comprising natural cheese(s) and a dairy based Ca-depleted sodium caseinate emulsifier substantially free of whey proteins; heating the mixture to about 80°C to about 142°C under stir- ring until a homogenous mixture is formed; cooling the homogenous mixture to provide processed cheese. Also, a dairy based Ca-depleted sodium caseinate emulsifier substantially free of whey proteins, method for its preparation and its use in the production of processed cheese are disclosed.

A composition comprising hydrolyzed starch and stabilizers and method for producing it

An oat composition includes water, hydrolyzed oats, undissolved solids, dissolved solids, emulsifier, and suspension stabilizer. The hydrolyzed oats are 1 to 10% by weight of the oat composition and can be whole grain. The suspension stabilizer concentration is effective to maintain the undissolved solids in suspension in the oat composition upon activation so that at least 90% by volume of the oat composition is a single solid-in-liquid suspension at the end of a suspension test, where the solid-in-liquid suspension comprises water and a majority the undissolved solids in the oat composition. The viscosity of the oat composition is 6 to 30 cP at 8 C at a shear rate of 50/s. The hydrolyzed oats are provided by hydrolyzing starch in starting oats comprising a pre-hydrolysis starch-to-protein mass ratio such that the post-hydrolysis starch-to-protein mass ratio equals the pre-hydrolysis starch-to-protein mass ratio within a tolerance of +/- 10%.

Chewing gum including functional sweetener

본 발명은 기능성 감미료를 포함하는 츄잉껌 조성물로서, 단맛 지속성이 높으면서도 청량감이 우수하여 관능적으로 우수하고 흡습성이 낮아 보관 안정성이 뛰어난 츄잉껌 조성물을 제공한다. The present invention provides a chewing gum composition comprising a functional sweetener, the chewing gum composition having excellent sweetness and high refreshing feeling and excellent organoleptic feeling and low hygroscopicity with excellent storage stability.

A decorative chocolate composition and a method for preparing thereof

본 발명은 초콜릿 제조방법에 관한 것으로서, 카카오매스, 카카오버터 및 이의 대용유지 등의 원료를 콘칭(Conching) 한 후 에틸셀룰로오스, 저분자 계면활성제를 첨가하여 초콜릿 용융액을 제조하고 성형시키는 단계를 포함하는 초콜릿 제조방법에 관한 것이다. 본 발명은 지방 함량이 낮고, 초콜릿의 유동성이 우수하여 초콜릿의 모양 또는 장식용 무늬가 잘 유지되고, 사람들의 맛, 풍미 등의 기호도가 우수한 초콜릿 제조방법에 관한 것이다. The present invention relates to a chocolate manufacturing method, which includes the steps of conching raw materials such as cocoa mass, cocoa butter, and substitute oils thereof, and then adding ethyl cellulose and a low-molecular surfactant to prepare and mold a chocolate melt. It's about manufacturing methods. The present invention relates to a method for producing chocolate having a low fat content, excellent flowability of chocolate, so that the shape or decorative pattern of the chocolate is well maintained, and people's preference for taste and flavor is excellent.

Composition for chocolate drink

本發明的課題在於提供一種可簡易地調製巧克力飲品的組成物。另外，本發明的課題在於所得的巧克力飲品的分散性優異。本發明者發現，藉由將含有特定的乳化劑、且以分散有巧克力的狀態藉由熱塑性凝膠化劑固化的組成物溶解於熱水中或牛奶中，可容易地獲得巧克力飲品，另外如此而獲得的巧克力飲品的可可成分的沈澱得到抑制，從而完成了本發明。

Low-calorie soymilk with reduced soybean odor

The present invention relates to a low-calorie, sugar-reduced soymilk comprising crude soymilk, allulose, and soybean oil. The soymilk of the present invention comprises allulose, and thus the soymilk has superior emulsion stability in spite of the addition of a small amount of an emulsifier and has excellent body and taste while having fewer calories than an existing product using sugar.

reduction of salt content in processed cheese compositions, processed cheese composition and use

a presente invenção se refere ao campo de composições de queijo processadas e, mais particularmente, se refere a composições de queijo processadas com teor reduzido de sal. a presente invenção, deriva da descoberta surpreendente de que o lactato de potássio pode ser utilizado na fabricação de composições de queijo processadas com um teor reduzido de sódio, sem consequências prejudiciais para o sabor do produto final. uma composição de queijo processada de acordo com a invenção confere ao produto final uma percepção de sabor melhorada, bem como reforça o sabor salgado, ácido e de queijo. uma descoberta adicional e surpreendente do método da invenção é que o emprego de lactato de potássio de acordo com a invenção tem consequências benéficas na segurança e prazo de validade do produto final. o emprego de lactato de potássio, em particular lactato de potássio na forma de um produto de fermentação de acordo com a invenção, também elimina a necessidade de incorporação de aromatizantes artificiais e intensificadores de sabor, o que resulta em um produto com um sabor melhorado. The present invention relates to the field of processed cheese compositions and, more particularly, to low salt processed cheese compositions. The present invention stems from the surprising discovery that potassium lactate can be used in the manufacture of low-sodium processed cheese compositions without detrimental consequences to the taste of the final product. A cheese composition processed according to the invention gives the final product an improved taste perception as well as enhancing salty, acidic and cheese taste. A further and surprising finding of the method of the invention is that the use of potassium lactate according to the invention has beneficial consequences on the safety and shelf life of the final product. The use of potassium lactate, in particular potassium lactate in the form of a fermentation product according to the invention, also eliminates the need for incorporation of ...

Flavor improvement method for yeast cells and food quality improving agent

The present invention provides a method of improving the taste of yeast cells including a step of reacting the yeast cells with protease or cellulase, and a quality improving material for food containing yeast cells as an active ingredient in which the taste is improved by the method of improving the taste.

Frozen confectionery, and oil and fat for producing confectionery

뛰어난 산화 안정성을 가지면서도, 풍미가 양호한 냉과 및 제과용 유지를 제공하는 것. 본래, 유지에 난용성인 수용성의 녹차 폴리페놀을, 15중량ppm ~ 500중량ppm 함유하면서도, 유화제 함유량이 녹차 폴리페놀 함유량의 2배 이하인 냉과 및 제과용 유지. To provide frozen desserts and confectionery fats with good flavor while having excellent oxidative stability. Frozen desserts and confectionery oils and fats that contain water-soluble green tea polyphenols that are originally poorly soluble in fats and oils, 15 wtppm to 500 wtppm, and whose emulsifier content is not more than twice that of green tea polyphenols.

Supplement for the prevention and treatment of gastrointestinal distress in horses and other species

Embodiments of a method and supplement for preventing and/or treating gastrointestinal distress, including ulcer conditions, in animals are disclosed. The supplement comprises mastic gum and an emulsifying agent such as lecithin. The supplement may also comprise B vitamins, one or more prebiotics or probiotics, and one or more minerals as well as, pH buffers and flavoring. A disclosed method of preventing and/or treating gastrointestinal distress comprises orally dosing an animal with the supplement at least one daily.

Manufacturing method of powder of Tenebrio molitor larva using wet-grinding and spray drying method

The present invention relates to a method for manufacturing a powder of Tenebrio molitor larva using wet-grinding and spray drying methods, wherein the powder of Tenebrio molitor larva manufactured by the method of the present invention, compared with a conventional brown larvae powder manufactured by a direct larval drying method and a mechanical pulverization method, has excellent powdery fluidity and particle size which are good to be manufactured for various foods or pharmaceutical compositions, and does not get rancid while containing a large amount of unsaturated fatty acid which is effective for enhancing the physiological activity.

Gel formulation for the prevention and treatment of gastrointestinal distress in horses and other species

A supplement for preventing and/or treating gastrointestinal distress, including ulcer conditions, in animals is disclosed. The supplement is in a gel form and comprises mastic gum and an emulsifying agent such as lecithin. The supplement may also comprise a vegetable oil, B vitamins, one or more prebiotics or probiotics, and one or more minerals as well as, pH buffers and flavoring. The amount of mastic gum is from about 1 to about 6 grams per 10 cubic centimeters of gel.

Fat replacement material and method of manufacture thereof

The present invention provides a method for the manufacture of a fat replacement material suitable for use in the manufacture of food products. The method comprises the steps of: a) providing a substantially homogeneous aqueous fluid containing albumin and at least one stabilizer selected from a sugar and salt; b) subjecting the fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of the albumin; and c) spray drying of the heat treated fluid. The invention also provides a fat replacement material comprising a spray dried powder comprising an intimate admixture of 1 part by weight of from 50 to 100 % denatured albumin, and from 3 to 100 parts by weight of at least one stabilizer selected from a sugar and salt. The material of the invention has excellent emulsifying properties as well as improved heat stability and resistance to acid conditions.

A composition containging stevia for cold noodle and cold noodle manufacturing thereof

본 발명에 따른 냉면용 국수는 효소처리 스테비아를 첨가함으로써 기존의 스테비아의 단점인 쓰고 텁텁한 맛을 개선함과 동시에 스테비아의 감칠맛을 강화하였으며, 특유의 항산화성으로 식품용 보존제를 첨가하지 않고도 화학물질의 부작용에 따른 소비자의 거부감 및 불쾌감을 해소할 수 있으며 장기간 보존 가능한 장점을 가진다.

A decorative chocolate composition and a method for preparing thereof

본 발명은 초콜릿 제조방법에 관한 것으로서, 카카오매스, 카카오버터 및 이의 대용유지 등의 원료를 콘칭(Conching) 한 후 에틸셀룰로오스, 저분자 계면활성제를 첨가하여 초콜릿 용융액을 제조하고 성형시키는 단계를 포함하는 초콜릿 제조방법에 관한 것이다. 본 발명은 지방 함량이 낮고, 초콜릿의 유동성이 우수하여 초콜릿의 모양 또는 장식용 무늬가 잘 유지되고, 사람들의 맛, 풍미 등의 기호도가 우수한 초콜릿 제조방법에 관한 것이다.

Manufacturing method of doubling sausage using processed cheese reinforced normal temperature fluidity and heat resistance

The present invention relates to a preparation method of doubled sausage using processed cheese having enhanced fluidity at room temperature and heat resistance, which comprises the steps of: adding fat and moisture to natural cheese ground in a predetermined size to perform primary agitation, thereby producing water-in-oil (W/O) emulsion; adding a primary acidity regulator to the emulsion to perform secondary agitation, thereby binding calcium components of cheese to the acidity regulator and moisture to produce texture unique to processed cheese; inducing grinding of fat globular membrane and stabilization of the texture through steam cooking and tertiary agitation; adding a secondary acidity regulator to perform quaternary agitation, thereby enhancing emulsification; discharging remaining oxygen from the emulsion by using a vacuum pump to produce processed cheese, wherein hardening or oil-water separation of the cheese does not happen when the cheese is stored at room temperature, unique soft property of the same is preserved and fluidity required for preparing a secondary product by temperature regulation can be readily ensured; filling the film tube used as a package with the processed cheese as inner meat and mixed meat for sausage as outer meat, and binding the film tube; and performing sterilization and heat treatment in a retort chamber to produce sausage where the processed cheese is surrounded by the mixed meat, thereby providing premium sausage having new taste and form which can be differentiated from conventional products by combining unique chewy mouthfeel and savory flavor of sausage as a base with soft mouthfeel and nutty flavor of cheese as inner meat which does not harden at room temperature.