Abstract: Diacylglycerol (DAG) oil provides unique health and nutritional advantages to triacylglycerol (TAG) oils. Food products, including nutritional beverages/drinks, nutritional bars, and salad dressings having improved health, nutritional, and even organoleptic properties, are prepared using DAG oil and/or DAG oil-in-water emulsions.

Abstract: The invention provides a candle body composition, and a candle made therefrom, wherein the candle body composition comprises at least about 51 percent of a vegetable fat having an iodine value of about 0 to about 80, preferably about 40 to about 80. The vegetable fat may comprise a partially or fully hydrogenated vegetable oil, such as soybean oil, palm oil, cottonseed oil, rapeseed oil and mixtures thereof. The candle body composition may further comprise up to about 49 weight percent of one or more crystal modifiers, such as fully hydrogenated vegetable oils having an iodine value of about 1 to about 20, fatty acids, esters of fatty acids, and mixtures thereof. The invention includes a method of forming candles using the above-described candle body composition.

Abstract: A novel peanut butter stabilizer, suitable for preventing the separation of oils from peanut butter during storage, is disclosed. The peanut butter stabilizer contains: (a) a substantially completely hydrogenated edible oil fraction having an Iodine Value of less than 10, and (b) a concentrated monoglyceride fraction having an Iodine Value between 15 and 70, wherein the weight ratio of the hydrogenated edible oil fraction (a) to the concentrated monoglyceride fraction (b) is between 9:1 and 1:9. In a preferred embodiment, the peanut butter stabilizer contains (a) substantially completely hydrogenated cottonseed oil having an Iodine Value less than 8, and (b) partially hydrogenated soybean distilled monoglyceride having an Iodine Value between 20 and 60, wherein the weight ratio of the substantially hydrogenated cottonseed oil (a) and the partially hydrogenated soybean distilled monoglyceride (b) is about 3:1.

Abstract: The present invention provides a fluid emulsified shortening composition for use in yeast-raised food processing which will remain fluid at room temperature and improve the quality of yeast-raised food. The fluid emulsified shortening composition comprises a first emulsifier comprising one or more compounds selected from the group consisting of edible salts of stearoyl lactylate and diacetic tartaric acid esters of monoglycerides, a second emulsifier comprising one or more monoglycerides, a third emulsifier comprising lecithin, and a shortening comprising a liquid edible oil, wherein the weight ratio of the shortening to the sum of the emulsifiers is from about 4:1 to about 1:1.