Abstract: The present invention relates to food compositions, in particular food compositions comprising a dispersion of particles in a continuous fat phase, the particles comprising fat droplets dispersed within an amorphous continuous phase. Further aspects of the invention are a process for manufacturing a food composition and the use of particles comprising fat droplets dispersed in an amorphous continuous phase to reduce the sucrose content and/or the saturated fatty acid content of a fat-continuous confectionery product.

Abstract: Edible chocolate products are provided. They comprise chocolate and a dry powdered fermented plant product. The dry powdered fermented plant product may be a sourdough. The edible chocolate product may be either liquid or solid. Preferably, it is solid. It may be used as food, or as an ingredient in foods.

Abstract: A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems.

Abstract: Disclosed are a rubber composition for tire treads which includes raw rubber including a natural rubber, a solution-polymerized styrene butadiene rubber and a neodymium butadiene rubber, a reinforcing filler including highly dispersible silica and carbon black and a natural oil having an unsaturated fatty acid content of 60 to 90% by weight, and a tire manufactured from the same. The tire manufactured from the rubber composition for tire treads according to the embodiment of the present invention can exhibit excellent braking performance, abrasion resistance and durability.

Abstract: The compound according to the present embodiment is represented by the following formula (1): Q-L-CHR2??(1) (wherein, Q is a non-cationic aliphatic group that does not contain nitrogen but contains oxy; L is a single bond or an aliphatic group containing no nitrogen; Rs are C12-C24 aliphatic group, the same or different; and at least one R contains, in the main chain or side chain thereof, a linking group LR selected from the group consisting of —C(?O)—O—, —O—C(?O)—, —O—C(?O)—O—, —S—C(?O)—, —C(?O)—S—, —C(?O)—NH—, and —NH—C(?O)—).

Abstract: Novel isohexide esters and isohexide compositions are prepared and used in improving skin health and condition.

Abstract: The present invention relates to a serum LDL cholesterol lowering edible product containing plant sterol ester and/or plant stanol ester, and especially to a dietary supplement product.

Abstract: A flour product whitener containing polysaccharide alcohol. When the flour product whitener is used in a flour product, the amount of the polysaccharide alcohol is 0.01-10 parts by mass in every 100 parts by mass of total flour in the flour product.

Abstract: The present invention relates to gel capsules comprising sterol and solubilizer for use as food supplement or as pharmaceutical.

Abstract: The invention provides a method of efficiently producing branched, cyclic glycerol-based polyols with a co-product as anti-biodegrading agent from inexpensive readily available glycerol monomer. The method involves polymerizing glycerol or glycerol with at least another monomer to multiple other monomers in the presence of particular amount of a strong base as the catalyst under a particular distillation environment. The polyol produced by the inventive method is beneficial of reducing scales in Bayer liquid for aluminum production process and improving brightness of coated paper substrates without greening effect.

Abstract: A method for preparing polyols from fatty acid substrates such as free fatty acids, alkyl esters of fatty acids, mono-glycerides, diglycerides, and triglycerides. The method comprises the steps of (a) epoxidizing an unsaturated fatty acid substrate and (b) hydroxylating the epoxidized fatty acid substrate with at least one diol to produce a polyol or a blend of polyols. The method may be varied to produce polyols with desired functionality, molecular weights, or viscosity.

Abstract: Provided is an oil or fat composition rich in diacylglycerol, including a high content of oleic acid in a constituent fatty acid thereof and having a good appearance at normal temperature. Specifically, the oil or fat composition satisfies the following items (1) to (4): (1) the oil or fat composition includes diacylglycerol in an amount of 20 mass % or more; (2) constituent fatty acids of the diacylglycerol include oleic acid in an amount of 30 mass % or more; (3) the mass ratio of the content of (B) 1,3-dipalmitin diacylglycerol to the content of (A) 1,2-dipalmitin diacylglycerol, [(B)/(A)], in the diacylglycerol is 1.45 or less; and (4) the mass ratio of the content of (D) 1,3-diacylglycerol to the content of (C) 1,2-diacylglycerol, [(D)/(C)], in the diacylglycerol is 1.2 or more.

Abstract: Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed.

Abstract: Lipid compositions are provided exhibiting the functionality of a typical shortening or filler fat, but are achieved with reduced and essentially zero trans-unsaturated fatty acids and that deliver reduced caloric content. By one approach, the functional lipid compositions include a blend of a matrix building ingredient, which is preferably a structured glycerol ester, and an edible liquid oil diluent in ratios such that the lipid composition exhibits the functionality of the traditional shortening or filler fat.

Abstract: Provided is an oil or fat composition, which has an MCPD-FS content (ppm) of 13 ppm or less, the content being measured by a Deutsche Gesellschaft für Fettwissenschaft (DGF) standard method C-III 18(09), has a diacylglycerol content of 15 mass % or more, and is subjected to deodorization treatment.

Abstract: Disclosed are nutritional formulations including predigested fats that can be administered to preterm infants, infants, toddlers, and children for improving tolerance, digestion, and absorption of nutrients and for reducing the incidence of necrotizing enterocolitis, colic, and short bowel syndrome. The predigested fats include fatty acid-containing monoglycerides and/or a fatty acid component.

Abstract: A fat or oil composition containing the following ingredients (A) and (B): (A) 100 parts by weight of a fat or oil containing 15 wt. % or more of diacylglycerols having, in the constituent fatty acids thereof, an unsaturated fatty acid content of 80 wt. % or more, a conjugated linoleic acid content of from 2 to 92 wt. %, and an ?3 unsaturated fatty acid content of less than 15 wt. %; having a monoacylglycerol content of 5 wt. % or less and a free fatty acid content of 5 wt. % or less; and containing 1,3-diacylglycerol/1,2-diacylglycerol at a weight ratio of from 1 to 5; and (B) from 0.001 to 2 parts by weight of a tocopherol.

Abstract: Disclosed herein are shortening compositions comprising from about 40% to about 90% sucrose polyester, by weight, wherein said shortening compositions may comprise, based on total weight of the shortening composition, a Solid Fat Index of from about 5% to about 10% solids at 40° C. and a Firmness of from about 90,000 Pa to about 1,500,000 Pa.

Abstract: Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed.

Abstract: An edible composition comprising (a) a cellulose ether selected from (a1) methylcellulose, (a2) hydroxypropyl methylcellulose, and mixtures thereof; (b) a polysaccharide hydrocolloid selected from (b1) alginic acid, alginates and mixtures thereof, and mixtures of (b1) with (b2) a non-ionic and non-acidic polysaccharide hydrocolloid different from cellulose ethers, wherein the total amount of cellulose ether (a) and polysaccharide hydrocolloid (b) ranges from 0.01 to 9% by weight, based on the total weight of the composition, and the weight ratio of cellulose ether (a) to polysaccharide hydrocolloid (b) is within the range of from 1:8 to 8:1, and (c) water. The use of the edible composition to at least partially substitute fat in an edible product such as a dairy product is also described.

Abstract: Disclosed are nutritional formulations including predigested fats that can be administered to preterm infants, infants, toddlers, and children for improving tolerance, digestion, and absorption of nutrients and for reducing the incidence of necrotizing enterocolitis, colic, and short bowel syndrome. The predigested fats include fatty acid-containing monoglycerides and/or a fatty acid component.

Abstract: Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed.

Abstract: A refrigeration composition containing at least one ester formed by esterification of a hydroxycarboxylic acid component and an alcohol component, the hydroxycarboxylic acid component chosen from hydroxycarboxylic acids comprising more than one carboxylic acid group, hydroxystearic acid, hydroxylauric acid, hydroxydecanoic acid, hydroxyarachidic acid, hydroxypalmitic acid, hydroxylinoleic acid, hydroxyerucic acid, hydroxyarachidonic acid, ricinoleic acid, and combinations thereof, and the alcohol component containing at least one alcohol; and a base oil lubricant chosen from alkylbenzenes, alkylated naphthenics, polyalkylene glycols, polyvinylethers, polyalphaolefins, mineral oils, polyol esters, and combinations thereof.

Abstract: Disclosed herein are compositions that include a blend of sucrose polyesters, wherein each sucrose polyester includes a sucrose moiety and a plurality of fatty acid ester moieties, wherein a percentage range of the combined fatty acid ester moieties of the sucrose polyesters in the blend have a carbon chain that has trans content.

Abstract: Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed.

Abstract: Provided is an oil or fat composition of high diacylglycerol content. Even when used in cooking, the cooked food has a good external appearance without darkening, and retains its inherent flavor. Even when used in cooking after storage under light-exposed conditions, the cooked food is provided with a good external appearance and flavor. The oil or fat composition is obtained by combining, at specific contents, (A) an oil or fat of high diacylglycerol content, said oil or fat having a particular composition, (B) a plant sterol and (C) a plant sterol fatty acid ester.

Abstract: An edible composition for ingestion by mammals, especially by humans, that includes a fat-based blend containing: (a) at least one triglyceride-based fat, (b) a low level of diglycerides, for example, less than 3% by weight of diglycerides, e.g., diacylglycerol (DAG), and (c) at least 2% and in some instances at least 5% by weight of a mixture of fatty acid Ester Phytosterols (EPs), in which at least 65% by weight of the fatty acid EPs are Monounsaturated (oleate)-Ester Phytosterols (MEPs), and less than 20% by weight of the fatty acid EPs are Polyunsaturated (linoleate+alpha-linolenate)-Ester Phytosterols (PEPs). The increased proportion of MEPs and decreased proportions PEPs and diglycerides substantially increase the oxidative stability index (OSI), shelf life, and health benefits of the above mixture of fatty acid EPs, while providing an advantageous melting temperature and desirable mouth feel for this mixture of fatty acid EPs.

Abstract: Edible phytosterol-containing compositions include molecular complexes of non-esterified phytosterols (P) and glycerine (G) in the form of liquid crystalline microparticles. Addition of an emulsifier (M) such as a monoglyceride or a modified lecithin, and optionally an ionic surfactant, to the complex facilitates its dispersal in an aqueous medium. A composition containing either the binary PG or ternary PGM molecular complexes can be formulated as a beverage, food product, or nutritional supplement. When administered to a human subject, the complexes sequester cholesterol in the gastrointestinal tract and reduce LDL cholesterol and total plasma cholesterol levels.

Abstract: Provided is a crystallization accelerator capable of accelerating fat crystallization a short time during a production step of a product of margarine, shortening, chocolate, or hard butter to be used for confectionery production or bread production. A phenomenon that sorbitan fatty acid ester having an esterification ratio of from 28 to 60% and a sorbitol-type content of from 20 to 40% exhibits a remarkable effect on acceleration of fat crystallization in a short time was found, and thus, the invention was completed.

Abstract: The invention relates to aqueous dispersions containing (a) 5 to 50% by weight of sterols and/or stanols; and (b) 0.5 to 20% by weight of citric acid esters of mono- and/or diglycerides, based on the total weight of the dispersion, wherein the citric acid esters of mono- and/or diglycerides are partially neutralised; and to a process for the production of an aqueous sterol/stanol-containing dispersion, which process comprises (a) dissolving citric acid esters of mono- and/or diglycerides that are partly neutralised, in water; (b) dispersing sterols and/or stanols in the emulsifier solution to form a pre-dispersion; and (c) grinding the pre-dispersion in a ball-mill until the dispersion has a particle mass diameter, d90, of less than 5 ?m. Optionally, this dispersion is spray-dried.

Abstract: Provided is a plastic fat composition prepared using only fats and/or oils which are essentially free from trans acid residues as a raw material fat and/or oil, in which coarsening of the fat crystals during storage is suppressed. The fat composition is prepared by blending the fats and/or oils that are essentially free from trans acid residues as a raw material fat and/or oil with a specific mono- and diglycerides of fatty acids. The mono- and diglycerides of fatty acids have a palmitic acid content of 10% or more, and a palmitic acid and stearic acid content of 90% or more, based on 100% of the fatty acid constituting the mono- and diglycerides of fatty acids and are essentially free from trans acids; and have a diester content of 50% by mass or more and monoester content of 5% by mass or less, based on 100% by mass of the mono- and diglycerides of fatty acids.

Abstract: Disclosed herein are shortening compositions comprising from about 40% to about 90% sucrose polyester, by weight, wherein said shortening compositions may comprise, based on total weight of the shortening composition, a Solid Fat Index of from about 5% to about 10% solids at 40° C. and a Firmness of from about 90,000 Pa to about 1,500,000 Pa.

Abstract: An ingredient suitable for use in the manufacture of specialty margarines and bakery shortenings with nutritional and functional benefits is the reaction product of a phytosterol material esterified with a saturated fatty acid material. The reaction product is substantially solid at ambient temperature, and thus is suitable for use as an ingredient in solid shortening products, yet without the adverse health effects believed to be associated with saturated fatty acids. In the method of making the product, the esterification reaction is carried out at elevated temperatures, under vacuum, and for a relatively longer duration than prior art procedures. The esterification reaction may be carried out in the presence of a catalyst and optionally, high oleic canola oil. The reaction product is neutralized, then filtered at least once and preferably twice to remove any residual catalyst.

Abstract: A composition for use in foods, beverages and nutraceuticals that includes one or more non-sterol emulsifiers, each having an HLB value of greater than 14 and one or more sterols or stanols or mixtures thereof.

Abstract: A refrigeration composition containing at least one ester formed by esterification of a hydroxycarboxylic acid component and an alcohol component, the hydroxycarboxylic acid component chosen from hydroxycarboxylic acids comprising more than one carboxylic acid group, hydroxystearic acid, hydroxylauric acid, hydroxydecanoic acid, hydroxyarachidic acid, hydroxypalmitic acid, hydroxylinoleic acid, hydroxyerucic acid, hydroxyarachidonic acid, ricinoleic acid, and combinations thereof, and the alcohol component containing at least one alcohol; and a base oil lubricant chosen from alkylbenzenes, alkylated naphthenics, polyalkylene glycols, polyvinylethers, polyalphaolefins, mineral oils, polyol esters, and combinations thereof.

Abstract: The present invention relates to a method for preparing nanoscale or amorphous particles using solid fat as a solvent. According to the present invention, nanoscale or amorphous particles of active ingredients are prepared by using fat as a solvent, wherein the fat is in solid phase at room temperature. The nanoscale or amorphous particles of active ingredients can be advantageously used in medicine, cosmetics, functional foods or the like.

Abstract: The present invention discloses a fat and oil composition which comprises 25-60 mass % of a soft fractionated palm oil, a polyglycerol ester of fatty acids and a cooking oil other than palm oil, wherein the soft fractionated palm oil comprises 25-38 mass % of a palmitic acid and 40-60 mass % of an oleic acid as constituent fatty acids, and O/P ratio (mass ratio of an oleic acid/a palmitic acid) is 1.3 or more, and the polyglycerol ester of fatty acids has HLB of 1.0-7.5, and the ratio of an oleic acid in the constituent fatty acids thereof is 50-95 mass % and that of a stearic acid is 1.0-15 mass %. This fat and oil composition can be preferably used for frying foods, especially for frying tempura and fried chicken.

Abstract: Fat compositions that contain a vegetable oil and a plant-derived wax component are described. Food and cosmetic products containing such fat compositions also are described.

Abstract: Disclosed are nutritional formulations including predigested fats that can be administered to preterm infants, infants, toddlers, and children for improving tolerance, digestion, and absorption of nutrients and for reducing the incidence of necrotizing enterocolitis, colic, and short bowel syndrome. The predigested fats include fatty acid-containing monoglycerides and/or a fatty acid component.

Abstract: Fatty acid esters, such as the unsaturated fatty acid esters of sterols and/or stanols, are used as a replacement for a substantial portion or all of the undesirable saturated and trans-unsaturated fats used as structure giving hardstocks in edible foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening. Because of the similarity in the crystallinity and physical properties of the esters to those of the undesirable hardstock fats, the substitution or replacement contributes favorably to the flavor, texture and other sensory properties of the foods. Only the fatty acid portion of the phytosterol esters defined herein as texturizing agent is digested or absorbed with the sterol part being unabsorbable, thereby resulting in a reduction in total caloric uptake. Furthermore, the phytosterol fatty acid esters reduce the absorption of both dietary and biliary cholesterol from the digestive tract, thereby lowering the blood serum cholesterol level, especially the LDL-cholesterol.

Abstract: A dietary supplement is provided which includes at least one triglyceride-based edible fat and between 3% and 50% by weight of triglyceride recrystallized phytosterols. The dietary supplement can be in the form of a capsule, pill or wafer. Additionally, the dietary supplement can be combined with protein, vitamins, minerals, or combinations thereof.

Abstract: The present invention is related to a novel food intermediate containing a phytosteryl esters complex and the method used to create the food intermediate. The food product provides beneficial hypocholesterolemic activity through increased cholesterol-uptake inhibition while simultaneously delivering a food product that is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects.

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: Novel refrigeration compositions are disclosed herein. In an embodiment, a refrigeration composition comprises a mixture of an ester of a hydroxycarboxylic acid. The hydroxycarboxylic acid has a chain length ranging from 8 to 22 carbon atoms. The composition also comprises a carrier fluid or base oil, selected from the group consisting of an alkylbenzene, an alkylated naphthenic, a polyalkylene glycol, a polyvinylether, a polyalphaolefin, mineral oil, a polyol ester, and combinations thereof, providing improved fluidity and heat transfer, and enhanced oil return.

Abstract: This invention relates to fat containing consumable food products comprising ?-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without ?-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.

Abstract: An edible composition for ingestion by mammals, especially by humans, that includes a fat-based blend containing: (a) at least one triglyceride-based fat, (b) a low level of diglycerides, for example, less than 3% by weight of diglycerides, e.g., diacylglycerol (DAG), and (c) at least 2% and in some instances at least 5% by weight of a mixture of fatty acid Ester Phytosterols (EPs), in which at least 65% by weight of the fatty acid EPs are Monounsaturated (oleate)-Ester Phytosterols (MEPs), and less than 20% by weight of the fatty acid EPs are Polyunsaturated (linoleate+alpha-linolenate)-Ester Phytosterols (PEPs). The increased proportion of MEPs and decreased proportions PEPs and diglycerides substantially increase the oxidative stability index (OSI), shelf life, and health benefits of the above mixture of fatty acid EPs, while providing an advantageous melting temperature and desirable mouth feel for this mixture of fatty acid EPs.

Abstract: There is provided a fat composition that makes possible to prepare stir-fried food, deep-fried food or mayonnaise. The fat composition contains an emulsifier having an HLB of not more than 5 in an amount of 0.1 to 3% by weight.

Abstract: Novel refrigeration compositions comprising at least one ester of a hydroxycarboxylic acid which can have a chain length in the range of from 8 to 22 carbon atoms. The composition can contain a carrier fluid or base oil selected from alkylbenzenes, alkylated naphthenics, polyalkylene glycols, polyvinylethers, polyalphaolefins, mineral oils, polyol esters, and combinations thereof, providing improved fluidity and heat transfer, and enhanced oil return. A method of making a refrigeration composition by preparing at least one ester by esterifying a first component comprising at least one hydroxycarboxylic acid with a second component comprising at least one alcohol and combining the at least one ester with a base oil selected from the group consisting of alkylbenzenes, alkylated naphthenics, polyalkylene glycols, polyvinylethers, polyalphaolefins, mineral oils, polyol esters, and combinations thereof.

Abstract: Provided is a crystallization accelerator capable of accelerating fat crystallization a short time during a production step of a product of margarine, shortening, chocolate, or hard butter to be used, for confectionery production or bread production. A phenomenon that sorbitan fatty acid ester having an esterification ratio of from 28 to 60% and a sorbitol-type content of from 20 to 40% exhibits a remarkable effect on acceleration of fat crystallization in a short time was found, and thus, the invention was completed.

Abstract: A method of supplementing a beverage or other edible aqueous medium with phytosterols, and the resulting phytosterol-supplemented edible media and other edible products, are described. The method includes admixing a dry powder of non-esterified phytosterol microparticles with triglyceride-based edible oil to produce a slurry of powder in oil. The slurry is optionally homogenized to disaggregate caked or otherwise aggregated phytosterol microparticles, allowing an increased proportion of the microparticles to be uniformly coated with the oil. The slurry is admixed and homogenized in the liquid aqueous phase of an edible aqueous medium with at least one exogenous emulsifier, surfactant or other agent that can stabilize the dispersion of oil-encapsulated phytosterol microparticles. The beverage or other edible aqueous medium may be pasteurized.