Abstract: The present invention relates to a mixture comprising or consisting of: (a) one or more inorganic salts which are suitable for nutrition and are not sodium chloride, (b) one or more mono- or polyvalent salts of polybasic food acids, (c) one or more amino acids, or salts thereof, which are suitable for nutrition.

Abstract: The invention relates to method for preparing a chocolate composition comprising at least 10% cocoa butter, said method comprising the steps of: (a) Preparing a chocolate mixture comprising at least 10% cocoa butter by admixing a chocolate mass with a blend of an oil and/or fat having a Solid Fat Content higher than 2% when measured at 30° C. with IUPAC method 2.150 a, and having a Trans Fatty Acid Content below 4%, preferably below 2%, (b) Feeding this mixture in molten state to a scraped surface heat exchanger, wherein the temperature of the scraped surface is below +10° C., advantageously is below 0° C., (c) Crystallization and stabilization of said melt with the aid of said scraped surface heat exchanger, (d) Optionally, extrusion of the thus chilled mixture in block shape. This method advantageously allows the preparation of trans-free chocolate fillings, advantageously without the need of specialty products.

Abstract: A process for producing a palm oil product comprises: (i) partial crystallization of a palm oil or fraction thereof in the absence of a solvent; (ii) mixing the partially crystallized palm oil or fraction with a solvent; (iii) crystallizing the resulting mixture to a greater extent; and (iv) separating the resulting solid from the liquid in a separator, wherein the partially crystallized palm oil or fraction thereof that is formed in (i) is directly mixed with solvent in (ii) without separation of solids from liquids prior to (ii).

Abstract: The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps: —a dry conching step performed at a temperature of between 50° C. and 70° C., —and subsequent a wet conching step performed at a temperature of between 60° C. and 110° C., more in particular at a temperature between 60° C. and 90° C., wherein the dry conching temperature and the wet conching temperature are comprised within the range(s) defined by the graph of FIG. 13 (see shaded or hatched regions). Most preferably the dry conching step is performed at about 60° C. and the wet conching step at about 60° C. or about 90° C. Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate, in particular a dark chocolate. Consequently, the present invention further relates to a method of conserving and/or increasing the antioxidant activity of chocolate and to chocolates processed accordingly.

Abstract: Provided is a plastic fat composition prepared using only fats and/or oils which are essentially free from trans acid residues as a raw material fat and/or oil, in which coarsening of the fat crystals during storage is suppressed. The fat composition is prepared by blending the fats and/or oils that are essentially free from trans acid residues as a raw material fat and/or oil with a specific mono- and diglycerides of fatty acids. The mono- and diglycerides of fatty acids have a palmitic acid content of 10% or more, and a palmitic acid and stearic acid content of 90% or more, based on 100% of the fatty acid constituting the mono- and diglycerides of fatty acids and are essentially free from trans acids; and have a diester content of 50% by mass or more and monoester content of 5% by mass or less, based on 100% by mass of the mono- and diglycerides of fatty acids.

Abstract: A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.

Abstract: The invention relates to aqueous dispersions containing (a) 5 to 50% by weight of sterols and/or stanols; and (b) 0.5 to 20% by weight of citric acid esters of mono- and/or diglycerides, based on the total weight of the dispersion, wherein the citric acid esters of mono- and/or diglycerides are partially neutralised; and to a process for the production of an aqueous sterol/stanol-containing dispersion, which process comprises (a) dissolving citric acid esters of mono- and/or diglycerides that are partly neutralised, in water; (b) dispersing sterols and/or stanols in the emulsifier solution to form a pre-dispersion; and (c) grinding the pre-dispersion in a ball-mill until the dispersion has a particle mass diameter, d90, of less than 5 ?m. Optionally, this dispersion is spray-dried.

Abstract: An oil-in-water emulsion comprising hydrophobin and oil wherein the oil-in-water emulsion has an overrun of less than 35% and wherein the oil phase has an iodine value of greater than 40 characterised in that the ratio of hydrophobin to oil is greater than 20 g/liter is provided. Products comprising such an oil-in-water emulsion is also provided.

Abstract: Described herein are shortening compositions having reduced levels of saturated and trans fats. The compositions comprise cellulose fibers, a hard fat and a liquid oil. Also provided are methods of preparing such compositions and use thereof.

Abstract: An object of the present invention is to provide a water-in-oil type fat or oil composition which exhibits satisfactory demulsification in the mouth regardless of a low salt content, and which makes a consumer feel moderate saltiness, and a method for producing the same. Disclosed is a water-in-oil type fat or oil composition containing 0.4% by weight or more and less than 1.0% by weight of a salt, wherein the time required to reach 50% of an equilibrium value is within 50 seconds in an increase in conductivity at 35° C.

Abstract: The invention relates to the processing of substances that are not soluble, or soluble with difficulty, in water, in such a manner that, introduced into water or oil, these substances can yield a clear solution and can be easily integrated with finest homogeneous distribution into foodstuff, cosmetics, pharmaceuticals, and nutrient solutions. To achieve that, the invention provides a concentrate, consisting of an active substance from the group, which includes an algae oil, an essential oil, a terpene, phosphatidylserine, an ? 3 fatty acid, lanolin, a linoleic acid triglyceride, citral or tea tree oil, and a surplus amount of a polysorbate with at least two and half times the weight of the active substance.

Abstract: Provided herein are oil compositions comprising an interesterified structured lipid component, the component being an interesterifcation reaction product of an amount of a medium chain triglyceride, an amount of a long chain domestic oil, and an amount of a source of stearidonic acid. The structured lipid component can be used in edible oil compositions. The oil compositions can contain an amount of a phytosterol ester component. The oil compositions disclosed herein have good stability and also have other properties useful for an edible oil composition.

Abstract: A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 25 to 65%; SSU in an amount of from 20 to 50%; SU2 in an amount of less than 15%; and S2U in an amount of greater than 70%; wherein: the weight ratio of SUS:SSU is from 0.5:1 to 3.0:1; S is a saturated fatty acid residue having from 12 to 24 carbon atoms; U is an unsaturated fatty acid residue having from 12 to 24 carbon atoms; and all percentages are by weight based on the total triglycerides present in the composition.

Abstract: A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 45 to 65%; SSU in an amount of from 10 to 18%; SU2 in an amount of less than 15%; and S2U in an amount of greater than 70%; wherein: the weight ratio of SUS:SSU is from 3:1 to 6:1; S is a saturated fatty acid residue having from 12 to 24 carbon atoms; U is an unsaturated fatty acid residue having from 12 to 24 carbon atoms; and all percentages are by weight based on the total triglycerides present in the composition.

Abstract: An oil-in-water emulsion comprising hydrophobin and oil wherein the oil phase has an iodine value of greater than 40 characterised in that the ratio of hydrophobin to oil is greater than 30 g/liter and less than 140 g/liter is provided. A product comprising such an oil-in-water emulsion is also provided.

Abstract: Provided are a modifying agent for a plastic fat to be used in a plastic fat comprising palm oil, which inhibits changes in physical properties of the plastic fat such as hardness or crude crystal formation and gives an air-containing plastic fat; and a plastic fat using the same. A plastic fat is prepared by using, as modifying agent, an appropriate amount of a fat composition which comprised triglycerides comprising, as constituting fatty acids, a saturated fatty acid (A) having a melting point of 60° C. or higher and a saturated fatty acid (B) having a melting point of 40° C. or lower, wherein the fat composition contains 40-85 wt %, relative to the total fat composition, of ABB type triglycerides, and the weight ratio (ABB/AAB) of said ABB type triglycerides o AAB type triglycerides is 2-15.

Abstract: The invention relates to a process for the production of seed crystals for chocolate products, which process comprises the following steps: Melting cocoa butter or chocolate masses, mixing the melted mass with a supercritical fluid, expanding the obtained solution in an expansion apparatus so that the formation of powder particles takes place, and separation of the powder particles from the gas. The seed crystals obtained in this manner have a high component of ?V crystals and therefore offer advantages over mechanically produced seed crystals in the production of chocolate. The process can be carried out with high space-time yields and therefore offers economical advantages over traditional processes. Furthermore, the use of the produced seed crystals for producing chocolate products with advantageous organoleptic qualities is subject matter of the invention.

Abstract: Provided herein are compositions and methods for preparing foods and beverages that contain additives. Additives include 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, and other oil-based additives.

Abstract: The present invention provides an antimicrobial material in an encapsulated form, comprising (i) a core comprising an antimicrobial material and (ii) a shell of encapsulating material, wherein the shell of encapsulating material is impermeable to the antimicrobial material. The invention further provides a process for introducing an antimicrobial material into a foodstuff comprising (i) providing the antimicrobial material in an encapsulated form comprising a core of antimicrobial material and shell of encapsulating material, and (ii) introducing encapsulated antimicrobial material into or onto the foodstuff.

Abstract: One aspect of the present invention method of making bacon pieces comprises placing bellies in a vessel. Dry cure ingredients and water are added in the vessel containing the bellies. The dry cure ingredients and the water create a cure ingredients solution, which includes up to 3.0% water by weight of the bellies. The bellies and the cure ingredients solution are tumbled in the vessel under vacuum to create cured bellies. The cured bellies are cooked to a desired cook level. The up to 3.0% water by weight of the bellies allows the cured bellies to be cooked to the desired cook level in only one cooking step.