Abstract: A composition comprising: a) a primary lipid component obtainable as the reaction product of one or more carboxylic acids with at least one of glycerol and propylene glycol; b) a co-lipid component selected from at least one of phosphorus-containing lipids and hydroxylated carboxylic acid esters of mono- and di-glycerides; c) lipophilic physiologically active ingredient; and d) water. The composition may be used to improve the bioavailability of the lipophilic physiologically active ingredient in food or beverage products. The physiologically active ingredient may be selected from carotenoids, fat-soluble vitamins, phytosterols, phytostanols and combinations thereof.

Abstract: The present invention provides edible aqueous oil-in-water emulsions comprising 15-70% wt oil having a saturated fatty acid content of at least 20% wt and at least 10% wt of said oil being solid at 37° C., 0.1-5% wt emulsifier which is a protein and 25-84.9% wt water. The oil preferably comprises palm oil and the emulsifier preferably comprises partially denatured egg white. The emulsions provide good satiety benefits and do not adversely affect the taste of products into which they are incorporated. Furthermore the emulsions are very stable which has benefits also for the food products and beverages into which they are incorporated. Also provided are food and beverage products comprising the emulsion of the invention.

Abstract: An edible emulsion with a viscosity of 4,500 cps or higher is described. The edible emulsion has 75.0% by weight oil, or less, and less than 4.0% by weight liquid emulsifier. The edible emulsion has good color, texture and flavor characteristics and is substantially free of cholesterol and carbohydrates.

Abstract: An edible emulsion with insoluble fiber thickener and a viscosity-building emulsifier is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion have consumer acceptable appearances, viscosities and texture as well as sensorial properties consistent with full fat food products.