Abstract: A method to process microalgae biomass and produce high-value chemicals from microalgae biomass is disclosed. The method uses the same biomass cells to extract more than one component such as lipids, water-soluble chemicals, carotenoids, polysaccharides and algae meal. The method is a sequence of physical and chemical treatments. Water soluble polysaccharides produced by the method exhibit properties of low viscosity at low shear thinning. A method for extracting dietary fiber from microalgal biomass is disclosed. Compositions of water-soluble polysaccharides that are fermented slowly by colon microbiota with less gas production than commercial dietary fiber FOS are disclosed. The present inventions described herein provide a method of improving colon health by increasing butyrate during a microalgal dietary fiber fermenting process by colonic microbiota.

Abstract: This disclosure describes compositions that include a partially neutralized mixture of free fatty acid and a potassium salt of a fatty acid in which the potassium salt of the fatty acid is present in a molar ratio amount in the range of from about 10% to about 40% of the amount of the free fatty acid based upon the theoretical requirement to accomplish total neutralization of all fatty acid in the composition, animal feed compositions that include such compositions, and methods of preparing such compositions.

Abstract: The present invention relates to filling compositions comprising an encapsulated oil, and optionally a free liquid oil. The encapsulated oil comprises at least 40% w/w of a liquid oil encapsulated in a matrix material. The invention also relates to processes for the preparation of the filling composition and its use in composite food products.

Abstract: The present invention relates to a solid confectionery product comprising pressure agglomerated powder ingredients, wherein said powder ingredients comprise an oil powder, the use of an oil powder for the preparation of a solid confectionery product, and processes for the preparation of a solid confectionery product compacting or shaping the ingredients including an oil powder by a pressure agglomeration process.

Abstract: The invention relates to an agent comprising vegetable oil, a hydrophilic colloidal metal oxide, a hydrophobic treated metal oxide and a mixture of polypropylene glycols, which, when added to pure edible fats or oils, provides same with a low spatter property when said oils and fats are used for the surface or deep frying of foods. Said antispattering agent does not alter the organoleptic properties or appearance of the oil or fat, such as smell, taste, color, transparency and stability at low temperatures, or produce any negative effects, such as the formation of scum during frying or the presence of particles.

Abstract: The present invention relates to powders comprising, based on dry weight: (a) 25-75 wt. % carbohydrates, including at least 50% sucrose by weight of said carbohydrates; (b) 10-70 wt. % fat; and (c) 0.4-20 wt % protein; wherein the powder comprise an amorphous matrix of fat, protein and carbohydrates as well as sucrose crystallites embedded therein; and wherein at least 40% of the sucrose is present in crystalline form. Processes of preparing the powders are also provided, comprising: (a) providing a dispersion comprising fat, carbohydrate, protein and water, and having a dry solids content of 50-75 wt. %; (b) providing a finely divided particulate sucrose; and (c) spray drying the dispersion into a spray drier whilst continuously introducing the finely divided particulate sucrose into the spray drier in an amount of at least between 40 and 80 wt. % based on the total weight of carbohydrates in the final spray dried product.

Abstract: The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. One aspect of the invention relates to a process for compacting a microporous fat powder, said process comprising: feeding the fat powder into the feed zone of an extruder having a forwarding screw and a barrel within which said screw is centrally positioned; rotating said forwarding screw to advance said fat powder feed through a compacting zone of the extruder where the barrel comprises a plurality of venting openings having a shorter dimension that exceeds the volume weighted average diameter of the fat powder feed and that is less than 10 mm; and expelling the compacted fat powder from the extruder; wherein the temperature of the fat powder during passage through the extruder is maintained below 40° C. and wherein the compaction factor achieved exceeds 1.

Abstract: The present invention discloses a method of manufacturing porous granules, a porous granule obtained by the method, a lipid-containing granule and a method of manufacturing thereof, and a food containing the lipid-containing granules and a method of manufacturing thereof. The porous granule of the present invention is bigger than the granule manufactured by the spray drying method, has high solubility, is easily obtained (porous structure can be easily formed), and has enough hardness. In addition, drying time and drying cost can be reduced because an amount of water to be dried can be reduced. The porous granule can be obtained by mixing a powder whose solubility is at most 100 g per 100 mL of water at 20° C., with water and drying a mixture under reduced pressure to obtain the porous granules having loose bulk density of at least 0.30 g/mL, having porous structure, and capable of absorbing lipids.

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: By combining lecithin, water and oil as the principal ingredients, a highly effective, uniform, widely dispersed, pan release spray product is achieved. Preferably, the lecithin is a dry, powdered lecithin. The lecithin is blended with the oil, water and/or alcohol to form a stable emulsion that exhibits superior pan release properties. Furthermore, the lecithin emulsions are easily formulated with a variety of blending agents to make flavorful salad dressings, marinades, and pet flavor enhancing products, as a non-aerosol, finger pump based product or as an aerosol product. By selecting an appropriate propellant, the product is non-flammable as well.

Abstract: The present invention has as an objective to provide an emulsion for shallow flying which has reduced spattering. This objective has been met by an emulsion which contains ethylcellulose particles.

Abstract: The invention pertains to a new method for formulating active fragrance ingredients in such a way as to protect them and to slow the evaporation method of said active ingredients. It relies upon the use of thickening acrylic emulsions, at a pH above 5 and containing hydrophobic groups in order to trap said active ingredients. The invention also pertains to various methods of realizing the active ingredients thus formulated: a mixture in water of these active ingredients with thickening emulsions, dispersion of solid particles of these polymers and of these active ingredients after acidification, and solid particles obtained in a dry state after water is eliminated. Finally, the invention pertains to the use of these various formulations in order to protect an active ingredient and slow its evaporation kinetic.

Abstract: Additives for beverages may comprise caffeine, vitamins and/or other supplements. The additives may be for hot beverages such as coffee or tea. An additive for a beverage may consist essentially of a creamer and caffeine. The creamer may be a liquid creamer or a solid creamer. An additive may comprise a caffeine concentration from 2 milligram caffeine per milliliter of creamer to 15 milligrams caffeine per milliliter of creamer, for example. The additive may be in a single serving container. The single serving container may comprise from 20 milligrams of caffeine to 200 milligrams of caffeine, for example. A powdered non-dairy creamer may also comprise caffeine. The additive may comprise a creamer and vitamins. The vitamins may be B-vitamins. The B-vitamins may be selected from the group consisting of Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B12, and combinations thereof.

Abstract: Compositions of microalgae-derived food compositions, including flours and beverages, are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Also provided herein are microalgae-containing baked goods with novel properties compared to preexisting products of the same type, and foods containing microalgae biomass with high levels of lipid. Compositions and methods of the invention also relate to the creation of food products based on eggs, wherein the productions contain various raw materials made from microalgae in different forms. The invention also provides unique and novel strains of microalgae that have been subjected to non-transgenic methods of mutation sufficient to reduce the coloration of biomass produced by the strains.

Abstract: A particulate composition, wherein a hydrophilic substance is polydispersed in a matrix of a fat composition having a solid fat content at 25 C of 58% or more and a solid fat content at 37 C of 90% or less; and a coating fat composition containing 45% by weight or more of a triglyceride comprising at least both a saturated fatty acid having 6 to 12 carbon atoms and a saturated fatty acid having 14 or more carbon atoms as constituent fatty acids, wherein the proportion of the saturated fatty acid having 14 or more carbon atoms in the constituent fatty acids of the whole fat exceeds 50% by weight.

Abstract: A cookware release composition having edible oil and a silicone polymer. The cookware release composition can contain an edible oil and greater than 1000 ppm polydimethylsiloxane. The cookware release composition can contain an edible oil and a silicone polymer and the edible oil can be selected from the group consisting of palm oil, fractionated palm oil, high-oleic vegetable oil, lauric acid oil, MCT, and combinations thereof. The cookware release composition can contain an edible oil that contains less than 25% polyunsaturated fatty acids and polydimethylsiloxane.

Abstract: Described are fat compositions (e.g., shortening composition and shortening particles) that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same; the fat compositions can be low in trans fatty acids with moderate levels of saturated fatty acids. For example, fat compositions may comprise less than about 2% wt. total trans fatty acids and a total of less than about 70% wt. saturated fatty acids and trans fatty acids.

Abstract: The present invention relates to a drink which is an oil-in-water emulsion and which comprises hydrocolloids, where the hydrocolloids are a mixture of gellan and pectin. The hydrocolloids prevent or retard the creaming of the oil phase or fat phase of the oil-in-water emulsion.

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: By combining lecithin, water and oil as the principal ingredients, a highly effective, uniform, widely dispersed, pan release spray product is achieved. Preferably, the lecithin is a dry, powdered lecithin. The lecithin is blended with the oil, water and/or alcohol to form a stable emulsion that exhibits superior pan release properties. Furthermore, the lecithin emulsions are easily formulated with a variety of blending agents to make flavorful salad dressings, marinades, and pet flavor enhancing products, as a non-aerosol, finger pump based product or as an aerosol product. By selecting an appropriate propellant, the product is non-flammable as well.

Abstract: The current invention refers to the procedure to obtain compositions rich in omega 3 fatty acids with content in phytanic acid below 90 ?g per gram of oil. The current invention also refers to the obtaining of compositions rich in DHA with a content in phytanic acid below 90 ?g per gram of oil, more specifically between 650-950 mg/g, that is, between 65% and 95% of DHA in weight and values of PhA below 90 ?g, preferably below 5 ?g per gram of the oil forming the composition. The compositions obtained are used in the field of food supplements, nutritional products and pharmaceutical products due to their prophylactic action and therapeutic effect.

Abstract: The present invention is directed to methods and compositions for making dough- and batter-based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by using a novel antimicrobial pan release agent comprising an essential oil dispersed or dissolved in a fat- or oil-based carrier, along with other natural or chemical antimicrobial agents, anti-staling enzymes, and/or flavor enhancement systems. The invention is also directed to the methods and compositions for preparing all-natural dough- and batter-based bakery products, such as bread and cake having long mold-free shelf lives, by treating the surface of the dough, batter, or baked product with the antimicrobial pan release agent, in conjunction with anti-staling enzymes and natural preservatives in the dough or batter formulations.

Abstract: The invention pertains to a foamer, creamer, topping base or whitening powder (or whitener), containing 0.05-5 wt % of one or more phosphopeptide(s), based on the total dry weight of the powder. The powder may be characterized in that, upon addition of a liquid, it provides said liquid with a creamy, foamy and/or whitened appearance; it contains conventional amounts of fat, protein and carbohydrate. The phosphopeptides preferably comprise casein phosphopeptides (CPP).

Abstract: A process is described for obtaining free flowable, carrier free powders from aqueous solutions of deliquescent quaternary ammonium compounds in a two step process, comprising a drying and a powder mixing step. The excellent free-flowing and stability characteristics of the final product could only be obtained when among possible other additives at least one univalent metal fatty acid salt is added to the liquid phase in the drying step and at least one multivalent metal fatty acid salt in the powder mixing step. A surprising synergy was observed between these additives when applied as described in the present invention.

Abstract: The invention relates to edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and a gel strength of 5 to 3500 Pa. The invention further relates to a method of preparing a fat continuous spread comprising the use of such edible fat powder.

Abstract: The invention relates to edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and a free flowing density of 10 to 350 g/l; with the proviso that when the free flowing density is equal to or greater than C, the full width at half maximum is equal to or greater than ((A*free flowing density)+B), wherein A is 0.0005625, B is 0.213 degrees and C is 90 g/l. The invention further relates to a method of preparing a fat continuous spread comprising the use of such edible fat powder.

Abstract: The present invention relates in general to the field of oil powders. In particular, the present invention relates to an oil composition that is in powder form at room temperature. One embodiment of the present invention is a solid oil powder that has a very high oil content.

Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.

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: An aqueous non-flammable release composition for use in food preparation comprising water; de-oiled, powdered lecithin; and less than about 10% oil. The de-oiled, powdered lecithin is water miscible which facilitates the use of less or no oil in a release composition, and allows the use of a non-flammable propellant. The non-flammable release composition may be applied to cooking utensils, such as baking and frying pans, and especially grills and the like, in order to prevent or inhibit food from sticking during cooking and to facilitate cleaning; which may be safely applied while a utensil, pan, or grill is hot; near an open flame or heating element; or while food is being cooked.

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: 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: This disclosure provides cookware release compositions and methods of cooking using a cookware release composition. Some of these cookware compositions exhibit reduced oil polymerization and/or easier washing of cookware coated with the composition.

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: The present invention relates to a process for the preparation of powdered oils and more particularly to oil encapsulated in a protein containing matrix. In addition, the present invention relates to the powdered oils obtainable by such a process, and the use of these products in the preparation of food compositions, and preferably animal food compositions, such as ruminant food compositions.

Abstract: A powder composition of a functional oil material is obtained by drying an emulsion composition comprising at least one functional oil component and (i) at least one water-soluble encapsulating agent selected from saccharide containing at least two sugar units including a fructose unit or (ii) at least one water-soluble encapsulating agent selected from saccharides containing at least one galactose unit and one fructose unit. Food compositions, cosmetic compositions and pharmaceutical compositions are provided which contain the powder composition described above.

Abstract: Provided are azeotrope-like compositions consisting essentially of 1,1,1,2-tetrafluoropropene and 1,1,1,2-tetrafluoroethane and uses thereof, including use in refrigerant compositions, refrigeration systems, blowing agent compositions, and aerosol propellants.

Abstract: By combining lecithin and oil as the principal ingredients, a highly effective, uniform, widely dispersed, pan release spray product is achieved with the lecithin comprising a de-oiled powdered lecithin. The liquid lecithin and/or combinations thereof is blended with the vegetable oil, water and/or alcohol to form a stable emulsion that exhibits superior pan release properties. Furthermore, the lecithin emulsions of the present invention are easily formulated with a variety of blending agents to make flavorful salad dressings, marinades, and pet flavor enhancing products, as a non-aerosol, finger pump based product or as an aerosol product.

Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.

Abstract: The present invention relates to a sprayable oil composition comprising a blend of an oil, an edible solvent selected from the group consisting of triacetin, tripropionin, tributyrin, and ethyl acetate; and a preferably an emulsifier such as a lecithin. Advantageously, the viscosity of the blend can be controlled without interesterification of the solvent with the oil. Furthermore, such oil compositions can be effective sprayable oils such as for pan release applications while being substantially free of alcohols.

Abstract: A new method for krill meal production has been developed using a two step cooking process. In the first step the proteins and phospholipids are removed from the krill and precipitated as a coagulum. In the second stage the krill without phospholipids are cooked. Following this, residual fat and astaxanthin are removed from the krill using mechanical separation methods. A novel krill meal product with superior nutritional and technical properties is prepared.

Abstract: A method for making a release agent suitable for use in the baking industry, along with examples of the release agent made according to the method. The method comprises heating a food grade oil to between about 100 and about 130 degrees Celsius, then adding water heated to near its boiling point. Agitation is used during the process to convert the mixture to a stable oil-in-water emulsion. A relatively small volume of emulsifying agent may also be added. The preferred embodiment uses a silicone oil, which leaves very little solid residue on the baking pans.

Abstract: The application relates to a sprayable cooking composition having enhanced high heat performance. The cooking composition includes cottonseed oil, a crystal inhibitor, and a cookware release agent and does not polymerize at high cooking temperature, or exhibits reduced polymerization and/or browning at high cooking temperature.

Abstract: A foodstuff particulate lipid composition comprises a particulate solid non-lipid carrier and an oil-in-water emulsion on the carrier capable of being released from the carrier on contact with aqueous media to form an oil-in-water emulsion in said aqueous media. Also disclosed is the use of the composition and a process for its manufacture.

Abstract: An aqueous non-flammable release composition for use in food preparation comprising water; de-oiled, powdered lecithin; and less than about 10% oil. The de-oiled, powdered lecithin is water miscible which facilitates the use of less or no oil in a release composition, and allows the use of a non-flammable propellant. The non-flammable release composition may be applied to cooking utensils, such as baking and frying pans, and especially grills and the like, in order to prevent or inhibit food from sticking during cooking and to facilitate cleaning; which may be safely applied while a utensil, pan, or grill is hot; near an open flame or heating element; or while food is being cooked.

Abstract: Compositions comprising: (i) from 25% to 90% by weight of an edible oil; (ii) one or more sugar alcohols; and (iii) one or more reducing sugars; wherein the oil comprises at least 20% by weight of one or more carboxylic acids containing at least 18 carbon atoms and at least 2 carbon-carbon double bonds, or an ester thereof, and the weight ratio of (ii) to (iii) is from 2:1 to 1:40, exhibit good stability and other advantages and can be used in food products.

Abstract: An edible moisture barrier for food products is provided. This edible moisture barrier is highly effective in preventing moisture migration within a multi-component food product between food components having different water activities and/or moisture contents at a given storage temperature. The moisture barrier includes an edible microparticulated high melting lipid having a melting point of 70° C. or higher and an edible low melting triglyceride blend.

Abstract: A sprayable cookware release composition includes an oil, a propellant, and a cookware release agent having lecithin treated with an alkali and a fatty acid at the same time or treated with a mixture of an alkali and a fatty acid. A variety of alkali and fatty acids can be used to treat the lecithin, including more than one alkali and more than one fatty acid. Suitable alkali for treating the lecithin include sodium and potassium sorbate, sodium and potassium carbonate, sodium and potassium bicarbonate, sodium and potassium acetate, sodium and potassium hydroxide, and mixtures thereof. Suitable fatty acids for treating the lecithin include oleic acid, linoleic acid, palmitic acid, stearic acid, and mixtures thereof. The cookware release agent and oil are mixed, and the mixture is dispensed from the aerosol container by the propellant.

Abstract: A sprayable cookware release composition includes a cookware release agent, a fractionated oil, such as a fractionated palm oil or a fractionated coconut oil, and a propellant. A combination of fractionated oils or a combination of a fractionated oil and a non-fractionated oil can also be utilized. The cookware release agent and the fractionated palm oil are mixed, and the mixture is dispensed from the aerosol container by the propellant. Suitable fractionated oils include fractionated coconut oil and fractionated palm oil, such as palm olein and palm super olein. Suitable cookware release agents include phospholipids, including phosphorus-containing glycerides, such as lecithin, lyso-phospholipids, phosphated monoglycerides, phosphated diglycerides, and mixtures thereof. Suitable propellants include pressurized gases, such as nitrous oxide, liquefied hydrocarbons, or mixtures thereof.

Abstract: A sprayable cookware release composition includes an oil, a propellant, and a cookware release agent having lecithin treated with an alkali and a fatty acid at the same time or treated with a mixture of an alkali and a fatty acid. A variety of alkali and fatty acids can be used to treat the lecithin, including more than one alkali and more than one fatty acid. Suitable alkali for treating the lecithin include sodium and potassium sorbate, sodium and potassium carbonate, sodium and potassium bicarbonate, sodium and potassium acetate, sodium and potassium hydroxide, and mixtures thereof. Suitable fatty acids for treating the lecithin include oleic acid, linoleic acid, palmitic acid, stearic acid, and mixtures thereof. The cookware release agent and oil are mixed, and the mixture is dispensed from the aerosol container by the propellant.