Abstract: Lipid-based wax compositions and their methods of making are provided for compositions substantially free of fat bloom. The compositions comprise 0.1-10 percent by weight triacylglycerides, 30-95 percent by weight monoacylglycerides and diacylglycerides combined, and 0.1-65 percent by weight fatty acids. The methods comprise blending the monoacylglycerides, diacylglycerides, triacylglycerides, and fatty acids by heating the lipid-based wax composition at a sufficiently high temperature to destroy substantially all crystal structure within the lipid-based wax composition. The methods further comprise pouring the lipid-based wax composition into a mold or a container having a surface and a core, wherein the pouring is conducted at a temperature at least 15° C. greater than the congeal point of the lipid-based wax composition. The methods further comprise cooling the lipid-based wax composition under conditions sufficient to cool the core to at least 5° C.

Abstract: There is provided a palm olein composition comprising: (a) palm olein oil (b) (i) a lactic acid ester selected from an ester of lactic acid and a C12 to C22 fatty acid, salts thereof and mixtures thereof; or (ii) a fumaric acid ester selected from an ester of fumaric acid and a C12 to C22 fatty alcohol, salts thereof and mixtures thereof.

Abstract: There is described an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered, particularly a clear appearance. The edible oil of the invention is obtainable by a method which comprises the step of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined volume of oil. According to the method, the olives are preventively treated with an anti-mould agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80° C. and 160° C., so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%.

Abstract: A composition comprising a competitive inhibitor and an edible long chain polyunsaturated oil or a blend of edible oils, wherein the edible long chain polyunsaturated oil or the blend of edible oils comprises one or more long chain polyunsaturated fatty acids and a pro-oxidant.

Abstract: The invention relates to a milk fat substitute and to a method for producing same from a vegetable oil using a fractionation method, which is suitable for use in the production of products such as ice cream, biscuits, cakes, bread-making products, reconstituted milk, milk formulas, cheeses and other products.

Abstract: In one embodiment, a non-dairy cream includes a non-dairy base, a natural non-nutritive sweetener, and one or more stabilizers. The natural non-nutritive sweetener provides a sweet taste to the non-dairy cream. The stabilizer(s) facilitate maintaining the non-dairy cream in a substantially uniform liquid suspension.

Abstract: A chocolate composition having a fat phase, characterized in that said fat phase: has a slip melting point of at least 27.5° C., preferably of between 30 and 37° C.; and comprises both modified and unmodified fats, wherein said modified fats comprise an interesterified fat consisting of interesterified cocoa butter.

Abstract: Disclosed is a process for producing a fat and oil composition for deep-frying, which has superior flavor and is suppressed, for a long time, in color development and unfavorable odor during heating. Specifically disclosed is a process for producing a fat and oil composition for deep-frying, which is characterized in that at least one phosphorus-derived component selected from a crude oil or a partially refined fat and oil, is added into a refined edible fat and oil in such an amount that the phosphorus content is within the range of 0.1 to 5.0 ppm.

Abstract: The present invention provides a novel dairy product comprising naturally secreted mammalian milk which comprises at least about 0.3% long chain omega-3 fatty acids/g of total milk fatty acids. A method of obtaining the milk is also provided which includes feeding a supplement to a mammal comprising a source of long chain omega-3 fatty acids that comprises at least about 2-10% long chain omega-3 fatty acids wt/wt and a protectant that protects against fatty acid biodehydrogenation.

Abstract: An emulsion includes a lipid, an emulsifier, and ?-polylysine. A method for improving oxidative stability of a lipid includes forming an emulsion that includes the lipid, an emulsifier, and ?-polylysine, such that the emulsion further includes a complex layer at an oil-water interface configured to provide a physical and/or electrostatic barrier against oxidation of the lipid. A method for preparing an emulsion includes combining a lipid, an emulsifier, and ?-polylysine in a mixture; and homogenizing the mixture to provide an emulsion.

Abstract: Disclosed are nutritional compositions comprising a peroxide-treated aseptic package and a nutritional liquid contained therein, wherein the nutritional liquid comprises beta-hydroxy-beta-methylbutyrate (HMB) and at least one of fat, carbohydrate, and protein. The HMB provides a buffering effect in the nutritional liquid to thus minimize an acidic pH shift that is prevalent in aseptically sterilized packages, and thus helps maintain product stability over time.

Abstract: Disclosed is a process for producing a fat and oil composition for deep-frying, which has superior flavor and is suppressed, for a long time, in color development and unfavorable odor during heating. Specifically disclosed is a process for producing a fat and oil composition for deep-frying, which is characterized in that at least one phosphorus-derived component selected from a crude oil or a partially refined fat and oil, is added into a refined edible fat and oil in such an amount that the phosphorus content is within the range of 0.1 to 5.0 ppm.

Abstract: Antioxidant polymers of the present invention comprise repeat units that include one or both of Structural Formulas (I) and (II): wherein: R is —H or a substituted or unsubstituted alkyl, acyl or aryl group; Ring A is substituted with at least one tert-butyl group or substituted or unsubstituted n-alkoxycarbonyl group; Ring B is substituted with at least one —H and at least one tert-butyl group or substituted or unsubstituted n-alkoxycarbonyl group; Rings A and B are each optionally substituted with one or more groups selected from the group consisting of —OH, —NH, —SH, a substituted or unsubstituted alkyl or aryl group, and a substituted or unsubstituted alkoxycarbonyl group; n is an integer equal to or greater than 2; and p is an integer equal to or greater than 0. The invention also includes methods of using and preparing these polymers.

Abstract: The present invention discloses a fat and oil composition in a container obtained by filling a fat and oil composition comprising soybean oil and palm olein in a container, wherein a ratio of the palm olein per 100 parts by mass of the soybean oil is 33-100 parts by mass, the palm olein has an iodine value of 65 or more and a clouding point of 5° C. or less, the constituent fatty acids of the palm olein comprise 0-4 mass % of myristic acid, 25-38 mass % of palmitic acid, 0.5-6 mass % of stearic acid, 40-60 mass % of oleic acid and 8-18 mass % of linoleic acid, and at least a part of the container is formed of a light transmissive material. This fat and oil composition in a container generates less flavor reversion derived from soybean oil that is induced when the composition is maintained in the presence of light such as irradiation in usual display sales, and said composition comprises soybean oil at a high rate.

Abstract: The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid. 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 (18:40)3) has been incorporated into a wide range of food products by using either oil or 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). In addition to improved health benefits the current invention provides food rich in Omega-3 fatty acids that have enhanced storage and/or shelf life characteristics.

Abstract: A transparent emulsified composition and transparent emulsified flavor composition containing enzyme-degraded lecithin, for use in alcoholic drinks or carbonated drinks. The compositions exhibit emulsification stability and transparency, and they can maintain flavor of alcoholic drink products or carbonated drink products.

Abstract: A hypotonic performance beverage features the use of a polyglucoside having a molecular weight within a range from about 3140 to about 3760, said beverage having a pH within a range from about 3.2 to about 3.5. Such acidity measurement is conventially made using a glass electrode.

Abstract: A reduced calorie beverage comprising rebaudioside A as a sweetener; including reduced calorie beverages, diet beverages, and near waters, and corresponding concentrates.

Abstract: Disclosed is a viscous oil product made by combining an oil or oil-containing product with a crystallizing agent, moderately heating the mixture and allowing the mixture to cool, forming lamellar liquid crystals. A crystal stabilizing agent is also disclosed. A uniquely healthy and palatable manner of providing essential fatty acids for consumption is disclosed.

Abstract: An oil/fat composition comprising 5 to 99.9 wt. % of a monoglyccride having, as fatty acid constituents thereof, 15 to 90 wt % of an ? 3-unsaturated fatty acid having less than 20 carbon atoms, 1 to 80 wt. % of an ? 9-unsaturated fatty acid and 2 to 50 wt. % of an ? 9-unsaturated fatty acid; and 0.1 to 49.9 wt. % of a diglyceride, wherein a weight ratio of the diglyceride to the monoglyceride is less than 1 and the content of a polyunsaturated fatty acid having at least 4 carbon-to-carbon double bonds is 20% or less in all the fatty acid constituents. The oil/fat composition according to the present invention has excellent processing properties, good taste and excellent lowering action against glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) levels in blood. It is useful not only for pharmaceuticals but also for preventive or remedial foods of feeds effective for hepatic function disturbances or obesity.

Abstract: A proficiency beverage having a pH within the range from about 3.2 to about 3.5, and containing about 7% polyglucose having about nine glucose units per molecule is prepared by a method involving a degradation of starch by enzymes followed by spray drying to prepare a polyglucose powder having an average molecular weight corresponding to about nine glucose units per molecule, preparing a solution of about 0.2 molar citric acid, dispersing such polyglucose in such acidic solution to provide a dispersion containing about 30% of the polyglucose, adding salts, artificial sweeteners, and other flavors to such dispersion, and then diluting with about three parts of water to provide such pH range from 3.2 to about 3.5, said beverage being hypnotic both in the stomach and in the small intestine, thereby rehydrating the body both more quickly and more durably than conventional sports beverages.

Abstract: High viscosity release agents inhibit undesirable sticking of asphalt, concrete, and other materials. The release agents can be used on forms, containers, mixers and various other items. Preferred formulations have little or no water, and are durable enough that a single application is generally suitable for multiple uses without reapplication.

Abstract: A flavored filling having a low water activity. The filling includes a flavoring agent, an edible oil, and humectant. The edible oil can include a high and a low melting temperature oil. The high melting point oil, when used, can act as a crystal seeding agent during the formation of the filling.

Abstract: The present invention relates to a method for stabilizing vegetable and animal oils as well as pigments like astaxanthin and canthaxanthin with regard to oxidation. It also relates to a feed for salmonids, and a method for optimising the effect of the pigment in feed for salmonids. Essential feature by the invention are treatment by or presence of urea.

Abstract: A water-in-oil emulsion as additive for frying or boiling fat, wherein the water-in-oil emulsion includes antioxidants in combination with water soluble carboxylic acids.

Abstract: An oil or fat composition containing 15 wt % or more of diglyceride (component (A)) and 70 ppm or more, on the basis of the diglyceride, of an organic carboxylic acid (Component (B)).

Abstract: Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at higher temperatures without the need to temper at low temperatures.

Abstract: A setting agent of fats and oils which comprises an ester of a fatty acid having 20 or more carbon atoms, or comprises the ester and at least one compound selected from the group consisting of polyglycerol fatty acid esters and sucrose fatty acid esters; fats and oils prepared by adding the setting agent of fats and oils; and food comprising the fats and oils.

Abstract: Disclosed herein is an oil composition containing a diglyceride, in which at least 55% by weight of the constitutive acyl groups are unsaturated acyl groups, and 15 to 100% by weight thereof are &ohgr;3 type unsaturated acyl groups having at least 20 carbon atoms, in an amount of not less than 10% by weight, but less than 40% by weight, and a triglyceride, in which at least 70% by weight of the constitutive acyl groups are unsaturated acyl groups, and 5 to 80% by weight thereof are a linoleyl group, in an amount of 40.1 to 89.8% by weight. The composition effectively develops the physiological functions derived from &ohgr;3 type unsaturated fatty acids, such as antiarteriosclerotic effect, and is excellent in oxidation stability, flavor and the like. Foods and medicines containing such an oil composition are provided.

Abstract: A method for non-fry cooking, comprising a step of heating and dehydrating a food material using an aqueous trehalose solution with a relatively-high temperature and concentration; a non-fried food product having a satisfactory mouth feel, flavor, taste and being substantially free of an excessive intake of lipids; and an agent for non-fry cooking comprising trehalose as an effective ingredient.

Abstract: The present invention provides a general-purpose edible oils composition which can prevent an increase of the blood triglyceride level of a person having eaten, is little accumulated in the body, and is excellent in storage stability and flavor. A general-purpose liquid oils composition which comprises oils containing 1,3-diglycerides in an amount of 40% by weight or above and monoglycerides in an amount of less than 1.5% by weight, with unsaturated fatty acids accounting for at least 93% by weight of the fatty acid components constituting the diglycerides.

Abstract: There is disclosed shortening for chocolate which contains SUS type triglycerides whose constituent fatty acids contain SUS saturated fatty acids having 20 to 24 carbon atoms and SSU type and/or type triglycerides whose constituent fatty acids do not contain saturated fatty acids having 20 or more carbon atoms, both triglycerides being present in an eutectic crystal state, and a crystal form of said former SUS type triglycerides being in a stable crystal form. A process for producing the shortening, chocolate comprising the shortening and a process for producing the chocolate are also disclosed.

Abstract: Saturated triglycerides which have a big difference in chain length between the longest and the shortest fatty acid chain and which are able, when incorporated in a small amount into a slow crystallizing fat, particularly a low-trans fat, to increase considerably the speed of crystallization.

Abstract: The present invention is directed to a process for preparing a chocolate-like product containing non-tempering cocoa butter substitute and to the product prepared therefrom.

Abstract: The invention concerns a method of reducing the organoleptic effect of undesirable aldehydic components in a triglyceride or derivative thereof by addition of a reaction product of an amine and an organoleptically acceptable aldehyde. The triglyceride may be a food or food component such as an edible fat or a surface active agent such as a detergent. The reaction product may be incorporated in the perfume or flavour to be added to the triglyceride or derivative thereof without distorting their organoleptic effect.

Abstract: A process of forming a liquid edible emulsion spread and the product itself is described. A tempering accelerator in an amount of from 2-10% by weight incorporated in a fat blend. The accelerator is preferably 2-elaidoyl triacylglycerol.

Abstract: Migration of fat in complex confectionery is prevented by using a fat having a function for preventing swelling caused by oil absorption which comprises 1,3-saturated-2-unsaturated type glycerides of which at least one constituent saturated fatty acid has 20 to 24 carbon atoms. Chocolate having a function for preventing swelling caused by oil absorption to be used for a complex confectionery which comprises a fat ingredient comprising 1,3-saturated-2-unsaturated type glycerides of which constituent saturated fatty acids have 20 to 24 carbon atoms is also disclosed. Further, a complex confectionery comprising the chocolate and a baked confectionery and shell molded type chocolate are also disclosed.

Abstract: An anti-blooming composition which comprises a fatty acid monoglyceride composed of a fatty acid having 16 carbon atoms (A) and a fatty acid monoglyceride composed of a fatty acid having 18 carbon atoms (B), a weight ratio of A/B being 30/70 or larger is disclosed. A laurin fat and laurin fat chocolate containing the above anti-blooming composition is also disclosed.

Abstract: Chocolate having excellent hardness and melting properties in the mouth upon eating at a temperature range of freezing or refrigerating is disclosed. The chocolate is subjected to tempering treatment and has a softening point of 15.degree. to 30.degree. C. Its fat ingredient comprises 95 to 40% by weight of fats rich in 2-unsaturated-1,3-disaturated triglycerides (SUS) the main constituent fatty acids of which are palmitic acid (P) and stearic acid (St) with a P/St ratio of at least 1.0 and 5 to 40% by weigh of lauric fats, the relation of P/St ratio of SUS to the fat content in the chocolate being on or in the higher fat content region above line 1 as shown in FIG. 1.

Abstract: A powder mixture for mixing with water on a greased surface to form a sugar-based paste for forming into cake decorations, comprises:25 kg icing sugar (including up to 3% cornflour);250 g carboxy methyl cellulose (E466);350 g xanthum gum (E415);90 g of gum arabic (E414);700 g cornflour; and250 g powdered glucose.

Abstract: This invention relates to a process for making a pastry dough, and in particular for making a pie crust dough. The process involves making two phases, a dough like mixture of flour, water, salt and oil, and a shortening, starch and polyol phase. These phases are laminated to make a heterogeneous pastry dough which has a flaky tender texture when baked. This dough composition is made in manner which is largely independent of processing temperatures and mix times. The dough is characterized by having multiple, discontinuous layers which are interrupted by regions of gluten and the starch/fat/polyol phase.

Abstract: A fat is protected from oxidation by, in one process embodiment, forming a mixture of tocopherol and lecithin at a temperature not greater than 60.degree. C., mixing ascorbic acid dissolved in a polar solvent into the tocopherol and lecithin mixture, eliminating the solvent from the mixture at a temperature not greater than 60.degree. C. and then, incorporating the mixture into a fat. In another embodiment, lecithin is added to a fat, and tocopherol and ascorbic acid dissolved in a polar solvent are added to the lecithin-added fat after which, the solvent is eliminated from the fat.

Abstract: An anti-blooming agent which comprises not less than 20% by weight of mono-U-di-S glycerides (SSU) wherein U is a fatty acid residue having a melting point as the corresponding free fatty acid of not higher than 40.degree. C. and bonded to the 1- or 3-position of the glyceride, and S is a saturated fatty acid residue having a melting point of not lower than 45.degree. C. and bonded to the remaining positions, and not less than 75% by weight of all S in said SSU being stearic acid residue or palmitic acid residue. The production of hard butter and a hard butter product such as chocolate using the anti-blooming agent is also disclosed.

Abstract: Fats that consist predominantly of triglycerides, capable of crystallization in the .beta.-crystal form can be stabilized in their .beta..sup.1 -crystal form by the external addition of an effective amount of SSO and/or S.sub.3 -triglycerides (S=sat. fatty acids C.sub.10 -C.sub.24 ; O=oleic acid). This way tempering of the fats is no longer required.

Abstract: The invention is concerned with blends of cocoa-butter replacement fats A which are high in SSU and fats B which are high in S'OS', wherein:fats A display a ratio ##EQU1## fats A and B are present in amounts providing an SSU content of .gtoreq.50% and an S'OS' content of <30% in the blend (S=saturated fatty acid, S'=saturated C.sub.16 -C.sub.18, U=unsaturated fatty acid; O=oleic acid).

Abstract: Fat mixtures containing at least about 24%, more preferably at least about 34%, triglycerides bearing short, medium, and long residues are prepared. Many embodiments contain at least about 50%, and some at least about 75% to 90%, of these triglycerides, and have an acyl carbon number of 26 to 36. Especially preferred short substituents are derived from acetic acid, butyric acid, and mixtures of these with each other and with propionic acid. Especially preferred medium substituents have at least about 90% of the residues derived from capric acid, caprylic acid, and mixtures of these. Especially preferred long substituents contain at least about 70%, and many have at least about 85%, stearic acid or behenic acid residues or mixtures of these. One embodiment has an acyl carbon number of 28 to 32 and the long residues are predominantly stearic acid residues. Another embodiment has an acyl carbon number of 32 to 36 and the long residues are predominantly behenic acid residues.

Abstract: Gloss-retention of chocolate compositions, in particular of chocolate coatings can be improved by incorporation of an amount of a fat blend, comprising two fat components i.e. A and B,A being a fat with a C.sub.18 trans-content of 15-70%B being a (H.sub.2 M+M.sub.2 H)-type fat, whereinH=saturated fatty acid.gtoreq.C.sub.16M=saturated fatty acid: C.sub.8 -C.sub.14with a specific carbon number distribution, such that ##EQU1## the amounts of B in the blend being: 0.2-30 wt % on fat phase.

Abstract: Incorporation of at least 0.5 wt. % of a hardstock rich in (H.sub.2 M+HM.sub.2)-fat into chocolate compositions results in chocolates that display improved bloom characteristics. H=saturated fatty acid with .gtoreq.C.sub.16 ; M=saturated fatty acid with C.sub.8 -C.sub.14, in particular C.sub.12 -C.sub.14.

Abstract: A heat-resistant chocolate is obtained by adding an O/W type emulsion which is an emulsion of fine particles of oils and fats in water as the continuous phase, to a chocolate, thereby to impart heat resistance to the chocolate while maintaining good taste and a good property of dissolving in the mouth. The O/W type emulsion contains 20-70% water, and is used in an amount from 1 to 10% of the final chocolate.

Abstract: The invention concerns a method of reducing the organoleptic effect of undesirable aldehydic components in a triglyceride or derivative thereof by addition of a reaction product of an amine and an organoleptically acceptable aldehyde. The triglyceride may be a food or food component such as an edible fat or a surface active agent such as a detergent. The reaction product may be incorporated in the perfume or flavor to be added to the triglyceride or derivative thereof without distorting their organoleptic effect.