Abstract: The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped food products, and syrups used for the preparation of food products, such as breads, cakes, gelatins, and custards.

Abstract: The present invention, in an embodiment, is a powder composition that includes 20 to 80 weight % of a triglycerides mixture and 15 to 75 weight % of a salt mixture. The triglyceride mixture, based on a total fatty acid content of the triglycerides mixture, includes: 5% to 55% lauric acid content, 2% to 30% myristic acid content, 6% to 45% palmitic acid content, and 2% to 25% stearic acid content; 15% to 45% oleic acid content, 15% or less linoleic acid content, 10% or less linolenic acid content; and less than 2% of trans fatty acids; wherein, the salt mixture includes at least 90 weight % sodium chloride, based on the total weight of the salt mixture and a remainder includes at least one of sodium citrate, disodium citrate, monosodium tartrate, or disodium tartrate.

Abstract: A cocoa butter alternative and the method of making thereof that includes 62-84% saturated fatty acid content having 20-40%) lauric acid content, 8-20% myristic acid content, 9-37% palmitic acid content, and 3-17% stearic acid content. The fat may include 16-38%) unsaturated fatty acid content including 15-30% oleic acid content, 10% linoleic acid content; and 4% linolenic acid content and 28-95%) of interesterified fat mixture of lauric and non-lauric vegetable oils. The fat mixture may include 40-60% of palm kernel oil, coconut oil, or fractions thereof and 40-60% of palm oil or fractions. The fat may include 2-40% of vegetable oil such as sunflower, safflower, low erucic rapeseed, canola, soy bean, high oleic sunflower, high oleic safflower, high oleic rapeseed, high oleic canola, high oleic soy bean, palm fractions, hybrid palm, or olive oils and 5-40% of lauric hard fat such as palm kernel or coconut oil or fractions thereof.

Abstract: The present invention, in embodiments, is a composition and method of treatment using a composition that includes: a first component comprising: 75 to 97 weight percent of medium chain triglycerides; wherein the medium chain triglycerides comprise 6 to 12 carbon fatty acid esters of glycerol; 4 to 15 weight percent of soy lecithin; 0.05 to 1 weight percent of biotin; and 0.01 to 0.2 weight percent of antioxidant, and olive oil, wherein the antioxidant is selected from the group consisting of tocopherol, ascorbyl palmitate, Rosemary extract and mixtures thereof.

Abstract: The Resent invention includes a oil composition that contains a fat base and an uptake reducer. The oil composition is usable in both skillet frying and deep frying processes, and reduces the uptake of oil by fried food products without affecting the its sensory profile.

Abstract: The present invention, in some embodiments, is a composition that includes 35 to 50 weight percent of a first vegetable oil having a saturated fatty acid content of 4% to 12%, 35 to 50 weight percent of a second vegetable oil having an alpha-linolenic acid content of 45% to 65%, 0.005 to 0.15 weight percent of at least one of Vitamin A and Vitamin D, 2 to 10 weight percent of at least one phytosterol; and 0.02 to 0.2 weight percent of an antioxidant including, but not limited to, tocopherol, ascorbyl palmitate, Rosemary extract and mixtures thereof. The present invention further includes, in some embodiments, us of a composition for treating oxidative stress and cardiovascular diseases.

Abstract: A trans-fat free cocoa butter substitute and its production process which has a lower quantity of saturated fatty acids than cocoa butter, common cocoa butter substitutes, and lauric fats, for coating and molding applications in chocolate products with adequate texture, gloss, and melting profile characteristics, and a good speed of crystallization during a cooling process without tempering.

Abstract: The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped food products, and syrups used for the preparation of food products, such as breads, cakes, gelatins, and custards.

Abstract: A trans-fat free cocoa butter substitute and its production process which has a lower quantity of saturated fatty acids than cocoa butter, common cocoa butter substitutes, and lauric fats, for coating and molding applications in chocolate products with adequate texture, gloss, and melting profile characteristics, and a good speed of crystallization during a cooling process without tempering.

Abstract: A fat base is described comprising a mixture containing from 4 to 20% C12:0 lauric acid, preferentially from 5 to 17%, from 30 to 50% C16:0 palmitic acid, preferentially from 34 to 45%, and 4 to 10% C18:0 stearic acid, preferentially from 4.5 to 7.5%, and from 20 to 40% C18:1 oleic acid, preferentially from 25 to 35%, the balance being a mixture of other C4:0 to C22:0 fatty acids, having application, for example, as filling for wafer biscuits.

Abstract: The invention relates to an agent comprising vegetable oil, a hydrophilic colloidal metal oxide, a hydrophobic treated metal oxide and a mixture of polypropylene glycols, which, when added to pure edible fats or oils, provides same with a low spatter property when said oils and fats are used for the surface or deep frying of foods. Said antispattering agent does not alter the organoleptic properties or appearance of the oil or fat, such as smell, taste, color, transparency and stability at low temperatures, or produce any negative effects, such as the formation of scum during frying or the presence of particles.

Abstract: The invention relates to a milk fat substitute and to a method for producing same from a vegetable oil using a fractionation method, which is suitable for use in the production of products such as ice cream, biscuits, cakes, bread-making products, reconstituted milk, milk formulas, cheeses and other products.