Abstract: It was found that by the addition of 2 different, specific sterols, which preferably are phytosterols, to a liquid fat, the liquid fat was no longer liquid, but showed a firmness, measured as Stevens hardness, significantly higher than that of the liquid fatty compound itself. Preferably, the liquid fat is an edible fat, and the sterols used is a mixture of phytosterols, preferably oryzanol and sitosterol at a minimum total weight level of 2%, preferably 4%, with a clear optimum at a molar ratio between 3:1 and 1:3, further preferred between 1:2 and 2:1. The composition is preferably used in consumer goods, such as cosmetic products or food products. Also these products comprising such a composition are part of the invention. After dissolution of the sterols in the fatty compound at elevated temperature, improvement of structuring capacity of the sterols was found by rapid cooling.

Abstract: Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with—healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.

Abstract: The oil or fat composition of the invention contains a monoacylglycerol and/or a diacylglycerol in a total amount of 5-100 wt. % and which exhibits an index of stability against oxidation (induction time as measured through a Rancimat test conducted at 100° C.) of 7 or higher, wherein the monoacylglycerol and/or the diacylglycerol contain, as fatty acid constituents, ?3 unsaturated fatty acids in amounts of 15-90 wt. %. Through ingestion thereof in a small amount without drastically changing the person's lifestyle, the highly harmless oil/fat composition of the present invention provides effects for reducing and preventing accumulation of body fat, for reducing and preventing accumulation of visceral fat, and for prevention and treatment of obesity; and exerts an excellent prevention and treatment effect on life-style related diseases through long-term ingestion. Thus, the composition of the present invention is useful for foods, pharmaceuticals and pet food or feed.

Abstract: Oil and fat compositions containing at least 0.01% by mass of one or more polyglycerol fatty acid esters having an average degree of polymerization of 6 to 30 and an average degree of substitution of 4 to 32 have an antifoaming effect and they are usable as general-purpose oil and fat compositions having controlled foaming properties in the course of the frying, good cooking properties and a long deep-frying life.

Abstract: Olive oil based products, based on the virgin olive oils, containing plant stanol and/or sterol fatty acid ester blends and methods for preparing such olive oil based products.

Abstract: The present invention is a composition of matter comprising an edible, wholly or partially nondigestible low calorie fat material having a non-Newtonian pseudoplastic rheology at body temperature. In particular, at 100° F. (37.8° C.) the fat material has: (a) a viscosity of at least about 2.5 poise at a shear rate of 800 seconds−1, a viscosity of at least about 4.0 poise at a shear rate of 100 seconds−1, and a viscosity of at least about 15.0 poise at a shear rate of 10 seconds−1; (b) a yield point of at least about 2,500 dynes/cm2; (c) a thixotropic area of at least about 0.20×106 dynes/cm2-sec.; and (d) a liquid/solid stability of at least about 50%. The composition is useful as a substitute for triglyceride fats in low calorie fat-containing food products, and as a method for reducing serum cholesterol.

Abstract: Disclosed are a fatty acid esters composition of a polyglycerine containing more than 70% of a fatty acid monoester which is defined by a specified analysis method, a process for the preparation thereof, a process for the preparation of a highly-purified fatty acid esters composition of a polyglycerine, and a highly-purified fatty acid esters composition of a polyglycerine having an oxirane oxygen concentration of below 100 ppm which is defined by a specified analysis method.

Abstract: This invention relates to phytosterols and phytostanols, in particular to fatty acid esters of phytosterols and phytostanols with a specified fatty acid composition. The invention further relates to methods for preparation of the phytosterol and phytostanol esters and their uses.

Abstract: The plant sterol-containing fat composition of the present invention contains a plant sterol fatty acid ester (A); and from 10 to 70% by weight of a partial glyceride (B). It can provide a cholesterol absorption inhibiting effect, and capable of ensuring no addition of an emulsifier or a reduction in amount of the emulsifier to be added when utilized for production of fat foods in the emulsion product form such as margarines, fat spreads, and whip creams, whereby an emulsion product having no or reduced flavor characteristic of the emulsifier can be obtained.

Abstract: The invention provides an acidic oil-in-water type emulsion composition which has an oil phase containing at least 20 % by weight of diacylglycerol and 0.5 to 5.0 % by weight of a crystallization inhibitor, and has excellent shelf stability at low temperatures though it contains diacylglycerol at a high concentration, also good in appearance and flavor and useful as a diet or food for improving lipid metabolism.

Abstract: Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with—healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.

Abstract: An edible water-in-oil microemulsion that is transparent or translucent in appearance and comprises oil, a surfactant, a cosurfactant or cosolvent and a water phase comprising water and optional water-soluble components; the oil comprises from 25 to 97 wt % diglycerides relative to the total weight of glycerides.

Abstract: Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with—healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.

Abstract: Disclosed herein are an edible oil containing at least 15% by weight of diacylglycerol and 2 to 10% by weight of phytosterol and being a transparent liquid at normal temperature, wherein the content of hydrocarbons having 29 to 31 carbon atoms in the oil and fat is at most 1 part by weight per 100 parts by weight of the phytosterol. The edible oil dissolve phytosterol at a high concentration therein and cause no turbidity at a low temperature.

Abstract: A food additive useful for lowering serum cholesterol in humans contains a sterol or stanol ester of a fatty acid or a dicarboxylic acid ester of a sterol or stanol made by reacting a sterol, stanol and a carboxylic acid in the presence of an effective amount of a catalyst selected from the group consisting of calcium oxide, calcium hydroxide, a calcium salt of a carboxylic acid, magnesium hydroxide and combinations thereof described herein below.

Abstract: A process for producing popcorn comprising the steps of (a) mixing a polyglycerol fatty acid ester having an HLB of 10 or less made from a polyglycerol having an average degree of polymerization of 2 to 6 and oleic acid, an edible fat or oil and corn as raw materials; and (b) heating the mixture obtained in step (a) to give popcorn.

Abstract: The present invention relates to a water dispersible sterol product that can be used in food and/or dietary supplements.

Abstract: This invention relates to phytosterols and phytostanols, in particular to fatty acid esters of phytosterols and phytostanols with a specified fatty acid composition. The invention further relates to methods for preparation of the phytosterol and phytostanol esters and their uses.

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: A beverage or pre-beverage emulsion and method for producing the beverage or pre-beverage emulsion formulated to provide a predetermined daily dosage of sterol or stanol esters comprising a combination of water and an emulsifier, and sterol or stanol esters in relative amounts by weights to produce an effective cholesterol-lowering benefit when consumed with cholesterol containing meals.

Abstract: Olive oil based products, based on the virgin olive oils, containing plant stanol and/or sterol fatty acid ester blends and methods for preparing such olive oil based products.

Abstract: A flowable nondigestible oil composition having a Consistency in a temperature range of 20° C. to 40° C. of less than about 600 P.sec(n−1), preferably less than about 400 P.sec(n−1). The flowable nondigestible oil contains a liquid polyol polyester having a complete melt point less than 37° C., and a solid polyol polyester having a complete melt point of at least about 37° C. The solid polyol polyester can be a solid saturated polyol polyester, a solid diversely esterified polyol polyester, a polyol polyester polymer, or a combination thereof, which are crystallized, or co-crystallized, into unaggregated crystal particles of typically less than 10 microns in maximum dimension. The flowable nondigestible oil is made by a process which includes the steps of melting completely the nondigestible oil, crystallizing the solid polyol polyester while applying shear to avoid formation of clusters of crystallized aggregates which can prevent the composition from being flowable.

Abstract: A process for making a low fat nut spread having high protein and high fiber. The process comprises the steps of: (a) preparing a protein containing oil suspension; (b) preparing a sugar containing oil suspension; and (c) combining the protein containing oil suspension and the sugar containing oil suspension to form the nut spread. The “protein containing oil suspension” comprises high amounts of protein and fiber. The “sugar containing oil suspension” comprises high amounts of sugar. The resultant nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture.

Abstract: A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 oxypropylene units per unit of glycerin and a ratio of total fatty acid carbon number to degree of fatty acid unsaturation of less than about 120 or a ratio of total fatty acid carbon number to propoxylation number of less than about 6.

Abstract: By this invention, low calorie fat compositions comprising the use of acylated glycerides are provided. Of particular interest is the use of triglyceride compositions having a at least one acylated fatty acid. Preferably, the acylated fatty acid has a melting temperature above 40° C. The acylated glyceride compositions find use as low calorie fat ingredients in food compositions. The low calorie fat compositions of the present invention demonstrate a caloric value of less than 6.5 kcal/g. Such low calorie fat compositions find use in the preparation of food compositions wherein at least a portion of the fat ingredients have been replaced with a acylated glyceride compositions of the present invention.

Abstract: There is provided a composition comprising (a) an oil and/or an oil mimetic component; (b) a triglyceride fatty acid and/or a high melting point emulsifier component; (c) a particulate component; wherein the particulate component (c) is in a stable suspension within a crystal matrix formed by component (b); with the proviso that the particulate component (c) does not form a crystal matrix.

Abstract: A flowable nondigestible oil composition having a Consistency in a temperature range of 20° C. to 40° C. of less than about 600 P.sec(n-1), preferably less than about 400 p.sec(n-1). The flowable nondigestible oil contains a liquid component having a complete melt point less than 37° C., and a solid component having a complete melt point of at least about 37° C. At least one of the solid component and the liquid component includes a material selected from esterifield linked alkoxylated polyols, such as esterifield linked alkoxylated glycerines; esterifield epoxide-extended polyols; and mixtures thereof. A method for making the composition is also disclosed.

Abstract: Esterified propoxylated glycerine (“EPG”) may replace up to 100% of the partially hydrogenated vegetable oil content of an edible shortening product to produce a stable emulsion containing less trans-fatty acid content. A variety of shortenings may be produced, including those used for baking, frying, and as pan coatings (release agents). A butter-like product may be produced which exhibits spreading characteristics very similar to real butter.

Abstract: This type of foods, in particular margarine, comprises, as emulsifier, reaction products of sorbitol with triglycerides.

Abstract: Edible W/O-emulsion spread of which the fat phase comprises a vegetable hardstock fat, which hardstock fat contains at least 5 wt. % of Allanblackia fat and/or Pentadesma fat and which preferably contains at least 45 wt. % of SOS triglycerides (S denotes a fatty acid residue with a saturated C18-C24 carbon chain and O denotes an oleic acid residue).

Abstract: Novel sterol/stanol esters of a conjugated fatty acid are provided through the esterification or transesterification of a sterol such as beta-sitosterol or a hydrogenated form thereof (stanol). Such novel esters exhibit the combined properties normally possess by the sterol/stanol compound and the conjugated fatty acid and as such are excellent additives for dietetic foods and supplements.

Abstract: The invention concerns concentrates of shea sterols in glycerides with more than 12.5 wt % shea sterols, the preparation thereof by enzymic hydrolysis of glycerides in shea oils or fractions thereof and the application of the concentrates in aerated food products.

Abstract: The present invention provides a stable foodstuffs which contain a cholesterol lowering amount of a sterol or stanol ester, crystal fat inhibitors and emulsifiers. The foodstuffs, including salad dressings are stable even when refrigerated.

Abstract: Plant sterols have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters and other non-toxic sterols are micromilled with emulsifiers in a solvent (water or edible oil) to produce dispersion which can be incorporated into full-fat, reduced-fat, low-fat, fat-free and triglyceride-free food products. Such water-based or edible oil-based dispersions can be used to incorporate relatively high levels of such sterols/stanols in food products without the adverse organoleptic effect normally associated with the use of such plant sterols and plant stanols.

Abstract: The present invention relates to a food supplement, either in the form of a snack bar or a beverage, which contains cartilage supplements. The cartilage supplements include chondroitin sulfate, glucosamine sulfate, and hyaluronic acid. The food supplement may additionally be fortified with cetyl myristoleate.

Abstract: Cocoa oils containing phytosterols and tocols are prepared by extracting the cocoa hulls from dried unfermented or fermented cocoa beans, micronized cocoa beans, or roasted beans with a solvent such as petroleum ether and then removing the solvent. The cocoa oils are useful in foods, dietary supplements, pharmaceuticals, and cosmetics.

Abstract: Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture-building and composition-stabilizing compositions which are mesophase-stabilized compositions for use in low-fat, fat-free and triglyceride-free food products. Such compositions may be incorporated into food products resulting in low-fat, fat-free and triglyceride-free food products which may be used to deliver a recommended daily dosage of the cholesterol-reducing compounds to segments of the population which must limit it's cholesterol intake.

Abstract: Disclosed herein are an edible oil containing at least 15% by weight of diacylglycerol and 2 to 10% by weight of phytosterol and being a transparent liquid at normal temperature, wherein the content of hydrocarbons having 29 to 31 carbon atoms in the oil and fat is at most 1 part by weight per 100 parts by weight of the phytosterol. The edible oil dissolve phytosterol at a high concentration therein and cause no turbidity at a low temperature.

Abstract: Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.

Abstract: A reduced calorie and reduced fat nut butter composition, particularly a peanut butter. Fatty acid-esterified propoxylated glycerin compositions are used and incorporated into the nut butter compositions as a roasting medium or otherwise. The fatty acid-esterified propoxylated glycerin composition have a Iodine Value of less than or equal to about 10 and an average number of fatty acid acyl group carbons per propoxylation number of about 7 to about 15. The nut butter compositions do not exhibit the undesirable side effects of gastrointestinal intolerance or anal leakage and do not require stabilizes.

Abstract: appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with—healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.

Abstract: Olive oil based products, based on the virgin olive oils, containing plant stanol and/or sterol fatty acid ester blends and methods for preparing such olive oil based products.

Abstract: An improved method of adding food-additive ingredients to a food product, particularly a reduced fat fried snack product, and an ingredient suspension containing a flowable edible, preferably a nondigestible fat, and food-additive ingredients. The method consists of suspending the encapsulated or powdered ingredients in the flowable edible fat, and applying the suspension in a controlled amount to the surface of a food product. The preferred food product is a fabricated reduced fat or fat-free potato chip which is a fried snack made by frying a dough in a nondigestible fat to a moisture content of less than 5%. The ingredient suspension is applied to the surface of the fried snack soon after emerging from the fryer. The food product has a light, crispy, improved crunchy texture, improved flavor and a fat content of from about 20% to about 38% nondigestible fat, and is fortified with food-additive ingredients.

Abstract: The invention relates to the use of nanoscale sterols and/or sterol esters with particle diameters of 10 to 300 nm as food additives and as active substances for the production of hypocholesterolemic agents. The particular fineness of the particles promotes more rapid absorption by the blood serum after oral ingestion by comparison with conventional sterols and sterol esters.

Abstract: A process for fractionating an oil composition containing at least 50% by weight of partial diglycerides into a solid portion and a liquid portion, which includes dissolving an emulsifier in the oil composition, cooling the solution to deposit crystals and then conducting solid-liquid separation. The process permits easily fractionating the oil composition into a solid oil composition and a liquid oil composition.

Abstract: The present invention relates to food products having a thixotropic composition containing an unsaturated oil in high proportion and to the process of preparing a food product comprising an thixotropic unsaturated oil composition or having such a thixotropic composition applied thereto to produce a coated food product.

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: Olestra, a low-calorie natural fat and oil substitute, that is normally a viscous semi-solid at ambient temperatures is rendered substantially permanently liquid and pumpable by application of shear mixing from the semi-solid state, slow cooling from the melted state, or shear mixing and slow cooling from the melted state. Slow cooling inhibits the formation of the crystalline network that is characteristic of the viscous semi-solid form, and shear mixing further inhibits such formation. Olestra processed according to the invention advantageously returns to the semi-solid form after use in snack food manufacturing, thus providing the desired passive oil loss control. The invention greatly improves the practical handling of Olestra in fried food manufacturing processes.

Abstract: An oil or fat composition comprising an oil or fat comprising 15 wt. % or more of a diacylglycerol and 1.2 to 20 wt. % of phytosterol, dissolved or dispersed in the fat and oil is provided here, which can be used in the same way as usual oil and fat in daily life to reduce a hemal cholesterol value of a person having a high value of cholesterol and to raise no problem in appearance, taste, heating cooking and the like in comparison with usual edible oil and fat.

Abstract: A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 oxypropylene units per unit of glycerin and a ratio of total fatty acid carbon number to degree of fatty acid unsaturation of less than about 120 or a ratio of total fatty acid carbon number to propoxylation number of less than about 6.