Abstract: A method for maintaining, optimizing, strengthening or promoting cardiovascular health of an individual, wherein an amount of menaquinone has been added to a food product such that the level of menaquinone is 5 to 5000 ?g per 100 g of food product.

Abstract: A food product comprising menaquinone at a level of 50 to 5,000 ?g per 100 g of product.

Abstract: The present invention is directed to a method for improving brain fitness. The method includes the step of providing non-protein amino acid to a consumer prior to playing a brain game.

Abstract: A food product comprising menaquinone at a level of 50 to 5,000 &mgr;g per 100 g of product.

Abstract: Liquid oils with a SAFA-content of less than 5 wt % can be obtained by conversion of a fatty compound (A), preferably having a SAFA-level of more then 5 wt %, with a reactant (B), capable of forming different reaction products of the non-triglyceride type (C.sub.1, C.sub.2 etc.) having a different melting point and/or different solubility in compound (A); the SAFA-level of the end product can be controlled by separating the precipitate of the higher melting more saturated reaction-products (C.sub.1, C.sub.2 etc.) from the rest of the reaction mixture.

Abstract: Blends of wax-esters with beneficial health properties comprise: .gtoreq. two different wax-esters in amounts of 5-95% and each having m.pt -10.degree. C. to 80.degree. C. blend displaying m.pt: 15 to 45% while >80 wt % of wax-esters in blend have m.pt 20 to 60.degree. C.; wax-esters derived from linear alcohols and linear carboxyl acids either of them having .gtoreq.8 C-atoms.

Abstract: Liquid oils with a SAFA-content of less than 5 wt % can be obtained by conversion of a fatty compound (A), preferably having a SAFA-level of more then 5 wt %, with a reactant (B), capable of forming different reaction products of the non-triglyceride type (C.sub.1, C.sub.2 etc.) having a different melting point and/or different solubility in compound (A); the SAFA-level of the end product can be controlled by separating the precipitate of the higher melting more saturated reaction-products (C.sub.1, C.sub.2 etc.) from the rest of the reaction mixture.

Abstract: A leaf tea especially blended from a black tea and a green tea so that it contains catechins and phenols in a ratio between 0.15 to 0.4, but preferably between 0.2 and 0.3. Such a product resembles black tea but typically possesses an antioxidant activity that is 10% or more higher than that the same mass of the black tea alone. The black tea is preferably low grown while the green tea is preferably from an Assam jat.

Abstract: Fat-blends suitable for food applications are disclosed. These blends contain 10-60% diglycerides (A), 90-40% triglycerides (B) wherein (A) contains .gtoreq.70% SU-diglycerides, including high melting diglycerides (>40.degree. C.)(C) and simultaneously a fatty compound (D) so that the melting point of (C+D) is >5.degree. C., lower than the melting point of (C) wherein (B) has an N.sub.5 .ltoreq.40 while the total blend has a SAFA-content <40%.

Abstract: Novel ice-cream coating fats based on diglycerides comprise at least 30 wt. %, preferably 50-90 wt. %, of diglycerides, which diglycerides have an SU content of 10-25 wt. %, while the total fat composition has a SAFA content of 5-35 wt. % and an N line (unstab.) of N.sub.20 <35 and N.sub.25 <10.

Abstract: Fat blends, suitable for food application, in particular for wrapper- or tubspreads, comprise: 30-70 of diglycerides, 70-30 of triglycerides wherein the diglycerides comprise: 25-70% SU, 10-70% UU, less than 30% of SS (S=saturated fatty acid C.sub.12 -C.sub.24 ; U=unsaturated fatty acid.gtoreq.C.sub.16) and wherein the triglycerides contain 1-70 wt. % of S.sub.2 U-triglycerides, while the SAFA-content of the blend is less than 50 wt. %.

Abstract: Blends of sugar and a triglyceride component, wherein the triglyceride component comprises.gtoreq.40% SU.sub.2and 3-50% S.sub.2 U while its N.sub.20 >35 and its N.sub.30 <10(S=saturated fatty acid 18-24 C atoms, U=unsaturated fatty acid.gtoreq.18 C atoms)are suitable for the preparation of low-SAFA filling fat compositions or low-SAFA ice-cream coatings.

Abstract: The invention concerns triglyceride compositions useful as nutrient fats having improved digestibility. The compositions comprise:1-95 wt. % of M.sub.2 L;5-65 wt. % of ML.sub.2,M=saturated fatty acid C.sub.2 -C.sub.14 ;L=unsaturated fatty acid C.sub.18 +,35-99.5% of the total L being bonded at the 2-position.

Abstract: Liquid oils with a SAFA-content of less than 5 wt % can be obtained by conversion of a fatty compound (A), preferably having a SAFA-level of more then 5 wt %, with a reactant (B), capable of forming different reaction products of the non-triglyceride type (C.sub.1, C.sub.2 etc.) having a different melting point and/or different solubility in compound (A); the SAFA-level of the end product can be controlled by separating the precipitate of the higher melting more saturated reaction-products (C.sub.1, C.sub.2 etc.) from the rest of the reaction mixture.

Abstract: Triglycerides with more than 40 wt % saturated fatty acids in the 2-position contain considerable amounts of trisaturated triglycerides; these trisaturated triglycerides are removed (reduced) by performing an enzymic conversion with a source providing unsaturated C.sub.18 to C.sub.22 residues, using a 1,3-specific enzyme.