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/litre and less than 140 g/litre is provided. A product comprising such an oil-in-water emulsion is also provided.

Abstract: An edible emulsion with insoluble fiber 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 having insoluble fiber and diary ingredients have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.

Abstract: Method for improving the spattering behavior of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable matter having a consistency which allows milling to a powder, c. milling the vegetable matter to a powder having a volume weighted mean particle diameter (d4,3) selected from the range 1-2000 & micro; m, admixing the resulting powder to the cooking fat product in an amount of 0.1-25 wt. % on product and getting it evenly dispersed throughout the product.

Abstract: The present invention relates to animal feed compositions which are useful for balancing body weight in companion animals and which after ingestions results in reduced calorie intake at a subsequent meal. It has been found surprisingly that the calorie intake of a pet can be reduced without negative effects towards the begging behavior of the unsatisfied pet which often results in a over-feeding by the owner when the daily feed intake of the diet (preferably a calorie-restricted diet) is combined with the intake of a mixture of triglyceride oils having a solid fat content at ambient to body temperature and an emulsifier, a mixture hereinafter abbreviated by “oil-composition”.

Abstract: A dressing composition comprising a fat phase, said fat phase comprising at least 90% by weight conjugated linoleic acid or a derivative thereof (CLA). There is also disclosed a process for making the dressing composition, and also the use of the dressing composition for a nutritional benefit.

Abstract: The present invention describes an edible spray-dried particulate composition comprising a solid non-lipid carrier and an oil phase, wherein (i) said oil phase being capable of being released from the carrier on contact with an aqueous medium to form an oil-in-water emulsion; and (ii) the oil droplets in said oil-in-water emulsion have a D[4,3] of from about 100 nm to about 1000 nm; at least about 75% of the oil droplets in said oil-in-water emulsion have a size of less than about 10 ?m; or the d90 by volume of the oil-droplets in said oil-in-water emulsion is greater than that of an oil-in-water emulsion used to prepare the composition by less than about 30%. The invention also relates to a method for the preparation of the composition, to food products and food supplements comprising the composition and to uses of the composition.

Abstract: A fat-and-oil composition comprising fats-and-oils A and B, and C and/or E, all being derived from vegetable fats-and-oils, the composition satisfying conditions (a), (b) and (c): A: at least one of lauric fats-and-oils, and fractionated, extremely hardened or transesterified oils of lauric fats-and-oils, B: a liquid oil, C: a transesterified oil of D derived from vegetable fats-and-oils, D: a fat-and-oil wherein the contents of saturated fatty acids and unsaturated fatty acids having 16 or more carbon atoms in all the constitutive fatty acids being 20%? but <75% by mass, and 25%? but <70% by mass, respectively, and E: a middle-melting fractionated oil of palm oil and/or palm oil wherein the solid fat content is 50? but <100% at 10° C., 20? but <90% at 20° C., and <6% at 35° C., the contents of A, B, and C and/or E in all the fat-and-oil ingredients derived from vegetable fats-and-oils being (a) 60%< but ?98% by mass, (b) 1 to 25% by mass, and (c) 1 to 38% by mass.

Abstract: The object of the present invention is a method for producing oil-in-water (O/W) emulsions from self-emulsifying gel concentrates without agitation, such as stirring, or in a laminar flow field.

Abstract: The present invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and/or mechanical stabilities, and method(s) for their preparation. Such preparations provide an environmentally-protective biopolymer component exhibiting improved adherence to the dispersed phase, reducing or eliminating dissociation therefrom under such conditions, for use in the context of a range of food, pharmaceutical, personal care, health care, cosmetic and other end-use applications.

Abstract: A method for making a bean-based oil substitute comprising the steps of making an aqueous liquid dispersion of comminuted beans in a stable flowable form, homogenizing said aqueous dispersion, and mixing an emulsifier with said comminuted beans before, during or after homogenization, said homogenized aqueous dispersion including less than about 2% weight of added oil, and drying the dispersion. Also, the substitute made by the method and a dehydrated refried bean product made using the oil substitute.

Abstract: A method for producing tofu coagulant includes a mineral salt solution as water phase (tank T2) and a food fat as oil phase including a diacylglycerol is 1 wt % or more (tank T1), comprising: a stirring and mixing step of the water phase and the oil phase to W/O type emulsion by emulsifying dispersion machine M1.

Abstract: A bioactive complex composition having enhanced oxidative stability, emulsion stability, mineral rich transparent beverages and a wide range of functional health benefits. The composition may include as a base composition individual ingredients or a synergistic blend of mineral salts, Omega-3 rich oils, phospholipids, chitosan, and alpha-casein, beta-casein, kappa-casein or protein fragments, glycopeptides, phosphopeptides. The composition may optionally be further utilized for the prevention of hypercholesterolemia, bone (and teeth) mineral loss, treatment of mental health diseases, heart health, additional nutritional supplementation, and treatment of additional medical conditions.

Abstract: The present invention relates to a texturized whey protein composition having enhanced functional properties, including, for example, enhanced viscosifying properties, enhanced emulsifying properties, and/or enhanced gelling properties. In one embodiment, the texturized whey protein composition is a supercritical fluid extrusion product derived from whey protein. The present invention also relates to a process for preparing the texturized whey protein composition, where the process involves a supercritical fluid extrusion process. The present invention further relates to various products containing the texturized whey protein composition.

Abstract: Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.

Abstract: The present invention relates to a process for preparing a stable emulsion/dispersion of an oil and an aqueous phase, wherein a ?-glucans rich substrate, derived from oat or barley grain, is the active emulsifying component.

Abstract: The present invention provides a method of efficiently and stably producing LCPUFA-PL. Specifically, the invention provides a method for producing phospholipids that contain LCPUFA as a constituent (LCPUFA-PL), wherein lipid producing cells producing lipids that contain long-chain polyunsaturated fatty acids (LCPUFA) are used as a starting material, the method including a PL extracting step of extracting phospholipids (PL) from defatted cells obtained by extracting triglyceride (TG)-containing oil or fat from the lipid producing cells.

Abstract: Novel triglyceride oils are provided for human consumption. Traditionally, agricultural materials such as canola, soybean, and olives have been the sources of edible oils, and such materials are limited by the geography in which these crops can be cultivated. Oils of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions. The food oils disclosed herein are low in saturates, high in monounsaturates, and can be manufactured in reduced pigment form through the use of pigment-reduced microalgae strains. The food oils disclosed herein can be manufactured through the use of a variety of different types of oil-producing microalgae.

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/litre is provided. Products comprising such an oil-in-water emulsion is also provided.

Abstract: The present invention relates to oil-in-water nanoemulsions, processes for their preparation and their use as delivery vehicles for active components for use in opthalmological, dermatological, food, cosmetic, pharmaceutical, agrichemical, textile, polymer and chemical applications. The oil-in-water nanoemulsion comprises up to 40 volume % of an oil phase comprising at least 50 volume % of a triglyceride having a fatty acid chain length of 12 carbon atoms or greater and a hydrophilic non-ionic surfactant having a hydrophilic-lipophilic balance (HLB) greater than 7; and an aqueous phase, in which the oil droplets have an intensity average size of less than 100 nm and the ratio of surfactant to oil is less than 1:1, more preferably 0.2 to 0.8:1.

Abstract: Methods for making highly stable, oxidation-resistant emulsions comprising an oil, an emulsifier, an emulsion stabilizer and water are provided. The invention is particularly well suited for oils that are susceptible to oxidation, such as long chain polyunsaturated fatty acid oils. The resulting emulsion is highly stable and resistant to oxidation, and is useful in a number of products and as a stand-alone product.

Abstract: The present disclosure provides for improved spread formulations and methods of producing such formulations by incorporating healthy lipids containing stearidonic acid into the formulations. In one embodiment of the disclosure, a spread formulation including a SDA-enriched oil is disclosed. In another embodiment of the disclosure, a margarine spread formulation including a SDA-enriched soybean oil is disclosed.

Abstract: The invention consists of a method for manufacturing an aqueous formulation containing at least one oil, and comprising the steps of mixing at least one associative polymer, one oil, and water, encapsulating the oil by increasing the pH to a value greater than 8, potentially precipitating the mixture by reducing the pH to a value less than 6, and potentially isolating the resulting particles by removing the water. The aqueous formulations, as with the aqueous dispersions, and the resulting solid particles constitute other objects of the invention.

Abstract: The present invention provides a carotenoids color preparation which itself has a high emulsion stability, so that there are no problems such as precipitation of an insoluble matter or neck ring formation even when this preparation is used in water-based products. The preparation is obtained by emulsifying a carotenoids color of natural origin, which has an acid value of 10 or less and an acetone-insoluble content of 5 wt % or less when adjusted so that the color value E10%1cm is 2550.

Abstract: Disclosed are nutritional aqueous emulsions having high fiber content. These emulsions comprise fat, protein, and carbohydrate, which includes from 1.75% to about 4.0% by weight of diacylglycerol oil and from about 1.5% to about 9.0% by weight of fiber. These emulsions may also comprise fat, protein, and carbohydrate, which includes from 1% to about 4.0% of diacylglycerol oil by weight of the aqueous emulsion and from about 2.0% to about 9.0% of fiber by weight of the aqueous emulsion, wherein the aqueous emulsion has a viscosity of less than about 300 centipoise at 20° C. These high fiber emulsions provide beneficial features, including one or more of stability, desirable hedonics, rheology, and product performance, including a blunted glycemic response profile and or minimal or no gastrointestinal intolerance.

Abstract: The present invention relates to an oil-in-water emulsion comprising a gelled particle emulsifier derived from naturally occurring food-grade polymers, the emulsion preferably being in the form of a food product or a home care product or a personal care product or a pharmaceutical product. Emulsifiers are limited in their use as they can cause allergic reactions in some people. There is thus a constant need for alternative emulsifiers. The goal of the present invention is to provide a stable emulsion which can be used in a wide number of applications. Thus an oil-in-water emulsion comprising 0.001-50%, preferably 0.001-30%, more preferably 0.001-10% w/w oil and 0.001 to less than 0.5%, preferably 0.001-0.4%, more preferably 0.01-0.

Abstract: The present invention provides a method for preparing a fiber-in-water slurry containing insoluble fibres, wherein said method comprises the steps of (a1) preparing a fiber-in-water slurry containing the insoluble fibres, (a2) freezing said slurry and (a3) grinding said frozen slurry. The present invention also provides a method for preparing an edible emulsion comprising oil, water and insoluble fibers, said method comprising the steps of (a) raising the temperature of the fiber-in-water slurry obtained in above step (a3) until said slurry is in the liquid state; (b) adding any further ingredients of the edible emulsion; and (c) homogenizing the thus-obtained mixture. It was found that by applying this method a low-oil edible emulsion can be prepared which emulsion has reduced insoluble fiber content but favorable texture and sensorial properties.

Abstract: The invention relates to double emulsions, in particular double emulsions of the water-in-oil-in-water type, which are organoleptically similar to full-fat oil in water emulsions and which are stabilised by mixture of emulsifiers. The invention also relates to a method for producing said double emulsions, and to the use of a mixture of emulsifier for stabilising said emulsions.

Abstract: The invention relates to an apparatus suitable for preparing a variety of emulsion type of food products. The apparatus omprises a source unit (a) for components that are used to make a base product and a source unit (b) for post-added ingredients.

Abstract: A bioactive complex composition having enhanced oxidative stability, emulsion stability, mineral rich transparent beverages and a wide range of functional health benefits. The composition may include as a base composition individual ingredients or a synergistic blend of mineral salts, Omega-3 rich oils, phospholipids, chitosan, and alpha-casein, beta-casein, kappa-casein or protein fragments, glycopeptides, phosphopeptides. The composition may optionally be further utilized for the prevention of hypercholesterolemia, bone (and teeth) mineral loss, treatment of mental health diseases, heart health, additional nutritional supplementation, and treatment of additional medical conditions.

Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.

Abstract: A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprising destabilizing and stabilizing emulsifiers in amounts sufficient to stabilize the product. This product can be stored at ambient temperatures for extended periods of time and can also be whipped and displayed at ambient temperatures.

Abstract: The present invention relates to an omega-3 fortified composition, method for its production and use of said composition as a nutritional, food or pharmaceutical composition.

Abstract: Improved oil-in-water emulsions are provided and a method for their manufacture. In particular, the emulsions comprise a means to control delivery of oil-soluble or water-soluble actives in a core comprising a liquid oil or gel oil continuous phase, which actives can be delivered with improved deposition to surfaces such as, in particular, the skin, gastro-intestinal tract and that defined by the oral cavity. The emulsions are also noted for their improved stability.

Abstract: Dairy bases, methods of making the dairy bases, and food products comprising the dairy bases are disclosed. The dairy bases comprise a heat-stable dairy protein component, a stabilizer component, an oil component, and a liquid component. The dairy bases comprise a stable emulsion at ambient temperature for at least 14 days after thermal processing. The dairy bases or food products comprising the dairy bases can be thermally processed, such as by retort processing, to produce shelf stable food products that comply with government and/or industry standards for commercial sterility without adversely affecting the color, texture, mouth feel, flavor, thermoplasticity, viscosity, and/or appearance of the dairy bases or food products comprising the dairy bases.

Abstract: To provide frozen noodles that is substantially resistant to freezer burn. Frozen noodles characterized in that they are a frozen object of cooked noodles that are attached with a coating liquid including water, common salt, fats and oils and a thickening agent; a method of producing frozen noodles characterized in that at least water, common salt, fats and oils and a thickening agent are simultaneously or separately attached to cooked noodles and the resulting noodles are frozen, and; a coating liquid for the prevention of freezer burn of frozen noodles characterized in that it includes water, common salt, fats and oils and a thickening agent.

Abstract: A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt. % of water, optionally fat, wherein the amount of fat and water taken together is at least 60 wt. % and less than 99 wt. %, at least 1 vol. % and less than 70 vol. % of gas, fibre particles and surface active particles. The volume weighted mean diameter of the surface active particles (d2) is smaller than the length of the fibre particles (L). Also a process is provided to prepare the product. The process includes the steps of incorporating surface active particles and fibre particles in a liquid food composition, incorporating gas in said liquid composition and packing the food composition.

Abstract: Emulsified liquid shortening compositions comprising amorphous insoluble dietary fiber gel, water and lipid, as well as a method for making the compositions, are disclosed. According to the present invention, dietary fiber gel can be subjected to micro-particulation by high shear via homogenization and combined with water and lipid. These ingredients are mixed to form a mixture. The mixture can then be subjected to colloid milling or other equivalent methods of emulsification, for example homogenization and ultrasonification treatment, in the presence of food grade emulsifiers, for example lecithin, and the emulsified mixture can be pasteurized.

Abstract: Sterile oil-in-water emulsion containing a water phase, one or more fat soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.

Abstract: Colostrum solutions, their formulations and a method of making the solutions are presented. These solutions could be used in situations where the mother is not able to naturally provide colostrum to an infant.

Abstract: The invention relates to a method of producing a fat-containing suspension and/or a fat-containing emulsion, in particular a chocolate or a chocolate-like fat composition, by mixing an emulsion formed by means of a reactive emulsifying technique, which emulsion has a disperse aqueous phase and a continuous fat phase, with a fat phase, in particular a cocoa mass. The invention relates, in particular, to a method of producing agave syrup-containing chocolate, wherein an emulsion consisting of cocoa butter or another fat or fat mixture and agave syrup or an aqueous sugar solution is generated and mixed with cocoa mass. According to the invention, the emulsion and later the chocolate are stabilized by emulsification at elevated temperature and evaporating the agave syrup or the sugar solution in the emulsified state. An otherwise customary comminution of the dry materials is therefore no longer necessary since the fineness necessary for sensory properties is set by the emulsifying process.

Abstract: Polyglycerol ethers of sorbitan carboxylic acid, particularly C8 to C22 carboxylic acid, esters are new surfactant compounds, useful as emulsifiers. Desirable compounds are of the formula (I): Sor(R1)(R2)(R3)(R4) where R1, R2, R3, R4 have defined meanings such that at least one group is of the formula (II): -G2CR5, where R5 is a C7 to C21 hydrocarbyl group, and at least one is of the formula (III): -[Gly]-[AO]m-H where Gly is a glycerol residue, AO is an alkyleneoxy residue of a corresponding diol cyclic carbonate, in any order; n is an average of from 0 to 100; and m is an average of from 0 to 75; such that the total of all the indices n is at least 1.

Abstract: The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid in a composition that also lowers linolenic acid content. Many long chain fatty acids have been classified as being Omega 3 and have been shown to provide several health benefits, including heart health. According to the current invention plant-derived stearidonic acid (18:4?3) has been incorporated into a wide range of food products by using a low linolenic acid base composition to enhance stability and shelf life while reducing the need for hydrogenation. The product composition can be used either as an oil oil-based composition or a flour processed from soybeans with enhanced levels of stearidonic acid. These foods range from oil-based products (salad dressing, mayonnaise) to dairy products (milk, cheese) to prepared foods (entrees, side dishes).

Abstract: Food composition having a pH of between 4.8 and 7.5 containing at least 100 mg/l, preferably at least 300 mg/l of a (catechins-Zn++ salt) precipitate.

Abstract: A mixture comprising a component I comprising 80-20% by weight of a first surfactant component I1, which is an alkylpolyglucoside containing 1-2 glucoside moieties and a hydrocarbon moiety, especially an alkyl residue of 6-16 carbon atoms, 20-80% by weight of a component I2, which is a second surfactant containing alcohol groups other than an alkylpolyglucoside, the weight proportions being based on component I only; and a polymeric additive as component II, wherein the polymeric additive, as component III, contains at least one water-soluble moiety and at least one hydrophobic moiety, the ratio of the number average molecular weights of all water-soluble moieties to the number average molecular weights of all hydrophobic moieties being from 2:1 to 1000:1 or from 3.

Abstract: The invention provides an edible oil-in-water emulsion concentrate comprising as a continuous aqueous phase a physiologically tolerable plant juice concentrate and a discontinuous phase comprising a physiologically tolerable, oxidation-labile unsaturated lipid or fatty acid, wherein the emulsion is produced by homogenization such that at least 95% by number of the droplets of said discontinuous phase have a particle diameter of no more than 10 micrometres.

Abstract: The present invention relates to a nano emulsion capable of reducing an intestinal stimulus effect, increasing the stability and absorptance of the functional components in food, and solving reluctance when ingesting by reducing a strong flavor capable of being generated by the functional components, by making the functional components of food into a nano emulsion using hydrophilic biopolymer, and a nano particle capable of further increasing the stability by performing solvent precipitation or vacuum freeze drying on the nano emulsion and capable of being easily applied to other food, and a method of production thereof.

Abstract: A cooking cream was prepared that is useful for cooking and preferably has a good whipping capability also. The cream comprises about 55 to 93% by weight water, about 5 to 45% by weight fat, about 1 to 10% by weight protein, about 0.5 to 10% by weight starch, and an effective amount of emulsifier. Preferably, the cream also contains an effective amount of stabilizer and an effective amount of buffer.

Abstract: Formulations of clear, thermodynamically stable and concentrated oil-in-water microemulsions are disclosed, comprising a surfactant system which is formed of a sugar ester of a fatty acid together with lecithin, as well as their use for the flavoring of clear beverages.

Abstract: A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of sugar solids which is in the range 55-80 wt. %, (b) heating the solution to a temperature in the range 40-100° C., (c) dispersing a starch into the heated solution until it contains 1-5 wt. % of dissolved starch, (d) dispersing an emulsifier into the heated solution until it contains 0.5-3 wt. % of dissolved emulsifier, (e) dispersing a gelling agent into the heated solution until it contains 0.2-1 wt. % of dissolved gelling agent, (f) cooling the heated solution into which the starch, emulsifier and gelling agent have been dispersed to a temperature which is in the range of 20-50° C.

Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.