Abstract: The present invention pertains to the use for preventing or treating intestinal infections caused by gram-positive bacteria in animals of an antibacterial compound selected from lactylate in accordance with formula 1, Formula 1 R2-COO—[—CH(CH3)—COO]n—R1 or a Na, K, Ca, Mg, Fe(II), Zn, NH4, or Cu(II) salt thereof, a glycolylate of formula 2, Formula 2: R2-COO—[—CH2-COO]n—R1 or a Na, K, Ca, Mg, Fe(II), Zn, NH4, or Cu(II) salt thereof, a lactate ester of formula 3, Formula 3: HO—CH(CH3)—COO—R2 and/or a glycolic acid ester of formula 4, Formula 4: HO—CH2-COO—R2 wherein R1 is selected from H, n stands for an integer with a value of 1-10, and R2 stands for a C1-C35 alkyl or alkenyl chain which may be branched or unbranched. The compound, which preferably is a lactylate or a Na, K, Ca, Mg, Fe(II), Zn, NH4, or Cu(II) salt thereof, is particularly useful in the treatment or prevention of Clostridia. An animal nutrition composition and a method for preventing or treating infections are also claimed.

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: Provided is a fat or oil composition that may suppress degradation odor at the time of cooking even though containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and is capable of improving the taste and flavor of a cooked food. The fat or oil composition comprises the following components (A) and (B): (A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids thereof is from 0.4 to 10 mass % with respect to total constituent fatty acids of the fat or oil; and (B) 0.05 to 1.8 mass % of a free type triterpene alcohol.

Abstract: Dietary formulations in the form of an oil emulsion providing total enteral or parenteral nutrition, or in the form of food oil suitable for oral administration is provided. The formulations include about 2-60% by calories of a C20 or longer omega-3 fatty acid and about 0.05% to 1% by calories of arachidonic acid, where the formulation provides less than 1% of total calories from linoleic acid and alpha-linolenic acid, and where the fatty acids provide 5-60% of the total calories of said dietary formulation. Methods for treatment of diseases and disorders using the dietary formulations are also provided.

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 comestible emulsions that comprise polyunsaturated fatty acids and methods of preparing them. The emulsions remain clear or semi-clear upon dilution. The emulsions comprise one or more polyunsaturated fatty acids or derivatives thereof, one or more emulsifiers, one or more organic solvents, and one or more polyols in a water solution. The emulsions are particularly suited for incorporation into beverages.

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: Provided herein are oil compositions comprising an interesterified structured lipid component, the component being an interesterifcation reaction product of an amount of a medium chain triglyceride, an amount of a long chain domestic oil, and an amount of a source of stearidonic acid. Also provided are methods for making the compositions. The structured lipid component can be used in edible oil compositions. The oil compositions can contain an amount of a phytosterol ester component. The oil compositions disclosed herein have good stability and also have other properties useful for an edible oil composition.

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: 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 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: 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: A cooking composition comprising a non-hydrogenated vegetable oil, lecithin, monoglycerides, and optionally citric acid esters. The cooking composition is a homogenous, transparent liquid at ambient temperatures and is an effective anti-spattering composition for use in preparing food.

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: The invention relates to a novel canola line designated as SCV218328. The invention also relates to the seeds, the plants, and the plant parts of canola line SCV218328 as well as to methods for producing a canola plant produced by crossing canola line SCV218328 with itself or with another canola line. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. The invention further relates to canola lines or breeding lines and plant parts derived from canola line SCV218328, to methods for producing other canola lines or plant parts derived from canola line SCV218328 and to the canola plants, varieties, and their parts derived from use of those methods. The invention additionally relates to hybrid canola seeds, plants, and plant parts produced by crossing the line SCV218328 with another canola line.

Abstract: A stable complex oil-in-water emulsion which is useful in the cosmetic, pharmaceutical or food fields. The stable complex oil-in-water emulsion is formed by the mixing of individual oil-in-water emulsions, each individual emulsion being obtained from an air/water pre-emulsion of a preferably-nonionic surfactant; a cosurfactant selected from hydrophilic compounds, preferably with at least one hydroxyl group selected from polyols; and an aqueous phase. A method of preparing a stable complex oil-in-water emulsion whereby individual oil-in-water emulsions, chosen for properties desired in the stable complex oil-in-water emulsion, are optionally diluted and mixed without exerting a shear force.

Abstract: Edible oils are described which are extracted from dried fermented grape seeds isolated from a fermented grape pomace that has undergone fermentation, e.g., primary fermentation during wine making. The edible oils contain distinguishing flavor and fragrance chemicals evidenced by organoleptic evaluation and chemical analysis, in which these chemicals are substantially lacking in grape seed oils that have been similarly extracted from grape seeds isolated from non-fermented grape pomace.

Abstract: Provided are sunflowers, parts thereof, cultures of, and seeds that are capable of producing sunflower oil that is low in saturated fat and, optionally, high in linoleic acid as well as associated methods.

Abstract: An oil-in-water emulsion composition contains the following ingredients (A), (B) and (C): (A) an oil or fat having a diglyceride content of at least 50 wt %, in which at least 80 wt % of fatty acids constituting diglycerides are unsaturated fatty acids; (B) a mixture of polyglycerol fatty acid esters having an esterification degree of at least 80%, in which from 50 to 95 wt % of fatty acids constituting the polyglycerol fatty acid esters are C14-22 unsaturated fatty acids; and (C) yolk.

Abstract: Disclosed is a process for the recovery of a phytolipid composition from a vegetable oil by-product. The phytolipid composition produced comprises squalene, phytosterols, mixed tocopherols and tocotrieneols, and vegetable wax and is useful as an emollient. The phytochemical composition may be applied directly to the skin to provide emolliency. Alternatively, the phytolipid composition may be formulated in various aqueous or anhydrous cosmetic compositions such as creams, lotions, gels, ointments, lip balms, sticks, or pencils for treatment of the skin and lips. The phytolipid composition also may be incorporated into foods, beverages, and nutraceuticals to provide health benefits.

Abstract: Isolated nucleic acid fragments and recombinant constructs comprising such fragments encoding delta-9 elongases along with a method of making long-chain polyunsaturated fatty acids (PUFAs) and using these delta-9 elongases in plants.

Abstract: The purpose of the present invention is to provide a fat or oil composition that can be protected from the off-flavor of the fish oil for a long period of time, and can be used in usual cooking without any problems. Thus, the present invention is related to a fat or oil composition comprising oleic acid of 3˜9 parts by weight, preferably 3˜7 parts by weight, linolic acid of 5˜15 parts by weight, preferably 6˜10 parts by weight and linolenic acid of 0.1˜1.5 parts by weight, preferably 0.5˜1.5 parts by weight per one part by weight of long-chain highly unsaturated fatty acids, and to a fat or oil composition comprising oleic acid of 5˜40 parts by weight, preferably 8˜35 parts by weight, linolic acid of 10˜60 parts by weight, preferably 12˜45 parts by weight and linolenic acid of 0.1˜4 parts by weight, preferably 0.2˜3 parts by weight per one part by weight of long-chain highly unsaturated fatty acids.

Abstract: Reduced calorie fat compositions which contain combinations of substantially non-absorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are disclosed. These reduced calorie fat compositions are useful in a variety of food applications, including frying oils for salted snacks, chocolate-flavored candy bars and cooking/salad oils.

Abstract: Provided is an oil/fat composition comprising 10.1 to 94.9 wt. % of a triglyceride, 0.1 to 30 wt. % of a monoglyceride and 5 to 59.9 wt. % of a diglyceride which has, as a fatty acid constituent thereof, 15 to 90 wt. % of an ?3-unsaturated fatty acid having less than 20 carbon atoms. The oil/fat composition of the present invention has excellent heat stability, has body-fat-accumulation resisting action, visceral-fat-accumulation resisting action, blood-sugar-level lowering action, insulin resistance improving action and leptin lowering action and is useful for, as well as pharmaceuticals, preventive or remedial food for diabetes or obesity, and feed.

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: 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: 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: 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: 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: 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: A FLUIDIZED fat composition is described which has an oil blend of 90-99.8 wt. % of an unhydrogenated liquid oil and 10-0.2 wt. % of a fully hydrogenated fat having an iodine value of less than 10 which forms a crystal network in the final composition. The composition optionally contains colors, flavorings, microcrystalline edible salt, essential oils, oleo and aqua resins, natural extractives in conjunction with herb and spices, cheeses and other seasonings, lecithin and antioxidants, starches, sugars, and other flavoring ingredients. It contains low saturated fatty acids and low to substantially no trans fatty acids.

Abstract: Reduced calorie fried snacks are prepared by replacing some or all of the oil conventionally used in frying with a fat replacement composition containing a fatty acid-esterified propoxylated glycerin composition which exhibits a sharp melt before about 92.degree. F. Potato chips, corn chips and similar fried snacks prepared according to the invention exhibit a unique cooling sensation when placed in the mouth.

Abstract: The invention generally relates to a reduced-fat cheese product and a method for producing such product. More specifically, this invention relates to reduced-fat, low-fat or fat-free natural shredded cheese products that do not exhibit the characteristics of stickiness and rapid skin formation upon melting which are normally associated with such cheeses. The cheese product of the invention, which has very low levels of fat, provides the taste and mouthfeel associated with full-fat cheeses. The fat content of shredded cheese is minimized by first producing an essentially fat-free natural cheese product and then applying a small amount of fat to the surface of the cheese in its shredded form. The amount of fat added can be controlled according to whether a reduced-fat, low-fat, or fat-free cheese is desired.

Abstract: A water-in-oil emulsion having a high water content and an excellent emulsion stability. The water-in-oil emulsion contains a polyglycerol fatty acid ester the main constituting fatty acid component of which is erucic acid.

Abstract: The present invention relates to a fats and oils composition comprising:(A): fats and oils comprising palm oil as a main component,(B): fatty acid polyglycerine ester of 0.05 to 5% by weight based on the weight of the fats and oils composition, which has a degree of esterification of 50% or more, and comprises as a constituent fatty acid, oleic acid and palmitic acid of not less than 80% by weight based on the weight of constituent fatty acid, the molar ratio (%) of the oleic acid to the palmitic acid being 90:10 to 10:90, and(C): of fatty acid salt of 0.02 to 8% by weight based on the weight of the component (B).

Abstract: The present invention provides an ester composition which can tenderize a stringy hard meat such as beef from abroad to a proper tenderness, the processing time, etc. and a meat tenderizer comprising said ester composition and protease without giving a special control over the amount of an enzyme. The present invention also provides a meat modifier which can provide a tender, juicy and less stringy meat that can be easily served and a food meat or meat product processed with such a meat modifier. A meat modifier is also provided, comprising an ester composition of a C.sub.12-22 saturated or unsaturated fatty monoglyceride with succinic acid or diacetyltartaric acid having an acid value of from 30 to 120. The present invention provides a meat modifier comprising the ester composition and a metalloprotease, which no longer causes round to be tenderized after 24 hours of storage at a temperature of 20.degree. C.

Abstract: Disclosed is a new class of lipid vesicles, liposoils, which have high oil content, low water content, and protein. The liposoils are made using a combination of a surfactant and either dried egg yolk or dried whole egg as the wall material, oil, and an aqueous diluent. Unlike most lipid vesicles, the liposoils can be made with an aqueous diluent having high salinity; in fact, sea water is a preferred aqueous diluent. Liposoils have particular applicability as a food for marine environments, such as a food source for filter feeders such as oysters. Methods of making the liposoils is also disclosed.

Abstract: Disclosed are compositions of one or more glycerol monoesters of fatty acid; one or more fatty acid esters of polyoxyethylenated glycerol, hexitan, hexitol, or isohexide; one or more polymeric glycerol esters of fatty acid; and edible oil; which are dilutable with water to form a release agent useful in, e.g., baking operations.

Abstract: A fat substitute composition includes an edible, substantially non-digestible fat substitute material having a melting point of about 37.degree. C. or less in combination with a wax as an anti-laxative agent to reduce an undesirable laxative effect associated with the fat substitute material. The wax may be an animal or insect wax, a vegetable wax, a mineral wax, or a synthetic wax. In a preferred embodiment, the wax is present at a level of less than or equal to 10% by weight of the fat substitute material.

Abstract: A reduced calorie fat composition comprising: (a) from about 50% to about 100% of polyol fatty acid polyesters consisting of a combination of liquid and solid polyol fatty acid polyesters, and from 0% to about 50% triglycerides. The liquid polyol fatty acid polyester having at least 50% saturated fatty acid radicals with not more than 14 carbon atoms, provides faster moisture transport than prior polyol fatty acid polyester fat compositions. As a result, foods cooked in the present compositions have good texture, crispness, mouthfeel, color, and taste with reduced calories.

Abstract: Extended polyvinyl alcohol fatty acid esters comprise a new class of edible fat mimetic compounds. These esters, which are, structurally, polyvinyl alcohols having methylene groups between the carbon-carbon backbone and pendant hydroxyl groups that have been partially or fully acylated with fatty acids, are low molecular weight polymers having the following general formula ##STR1## where N=5 to 100,m=1 to 8, independently,and X is H or R(CO),R being an aliphatic group having 1 to 29 carbons. Methods of using the new fat mimetics and food compositions incorporating them are disclosed.

Abstract: This invention relates to digestively hydrolyzable low calorie edible oil substitutes. These compounds have the organoleptic properties of normal triglycerides fats, but are lower in available calories. Specifically, the invention is directed to a composition of matter. The compositions are in one embodiment amides of dimer acids or trimer acids made from glycinates. The compounds are in part directed to amides based on the amino acid esters of the amino acid glycine. The utility of these compounds is in a low caloric edible oil.

Abstract: There is disclosed a low calorie fat substitute comprising an emulsion containing a non-flowable aqueous phase, an oil phase and a fat extender. Also disclosed are low calorie fat substitutes wherein the fat or oil is replaced by a fat mimetic.

Abstract: Polyvinyl alcohol fatty acid esters, notably unsaturated acid esters, comprise a new class of edible fat replacements. Polyvinyl oleate, prepared either by direct esterfication of low molecular weight polyvinyl alcohol with oleic acid, oleic anhydride or oleyl chloride, by the transesterification between low molecular weight polyvinyl alcohol and methyl oleate, or by the interesterification between low molecular weight polyvinyl acetate and methyl oleate, is a preferred edible fat replacement.

Abstract: Amide/amine ester derivatives of the general formula: ##STR1## where B is an aliphatic group having 2 to 6 carbons,each R is independently, an aliphatic group having 1 to 23 carbons,Q is --N(R')-- or --O--(CH.sub.2).sub.p --N(R')--,R' is --H, --R or --(CO)--R, independently,m=0 to 3,n=1 to 3,p=2 to 4, andq=0 to 3comprise a new class of low calorie fat mimetics. Edible compositions incorporating and methods of using the new fat mimetics are disclosed.

Abstract: Amine ester derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 12 carbons, each R is, independently, an aliphatic group having 1 to 30 carbons,X=H or R, independently,m=1 to 2, andn=1 to 7comprise a new class of low calorie fat mimetics. Methods of using and edible compositions incorporating the new fat mimetics are disclosed.

Abstract: Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as linked esters, consist of linked multi-ester or mult-ester/ether fragments joined by a polycarboxylate. These complex linked esters may be partially broken down in the body to produce digestion residues which are substantially nondigestible themselves and are sufficiently hydrophilic to enable the digestion residues to be incorporated in the normal stool. These fat mimetic compounds are useful as replacements for fats and oils for most food applications.

Abstract: Amide ether derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 12 carbons,each R is, independently, an aliphatic group having 1 to 30 carbons,X=H, R or (CO)--R,m=1 to 2,n=0 to 6, andp=1 to 2comprise a new class of low calorie fat mimetics. Methods of using and food compositions incorporating the new fat mimetics are disclosed.

Abstract: Microemulsions which are thermodynamically stable, clear, and homogeneous are made from a polar solvent, a specific polyglycerol mono, diester and a lipid. These microemulsions are edible, have good flavor and can be used to disperse water soluble nutrients, vitamins, flavor and flavor precursors in oils. The polyglycerol mono diester consists of a mixture of mono and diesters of branched or unsaturated fatty acids having from 12 to 24 carbon atoms and a polyglycerol mixture consisting of 0% to 10% monoglycerol and other polyglycerols, 30% or less diglycerol, 25% to 50% triglycerol, 15% to 50% tetraglycerol.