Abstract: A fat composition for use in food products is provided, which contains low levels of trans fats, and includes a non-hydrogenated fractionated palm kernel oil and a non-hydrogenated fractionated palm oil. A confectionery composition containing the fat composition also is provided. The confectionery composition can be used to coat a food product, and can be flavored and/or colored. Methods for making a confectionery composition using the fat composition also are provided.

Abstract: Provided herein are microalgae-containing baked goods with novel properties compared to preexisting products of the same type. Methods of formulating and manufacturing these foods to deliver reduced fat, reduced cholesterol, and increased fiber content are disclosed herein. Various embodiments include elimination or reduction of eggs, butter, animal fat, and saturated oils in favor of healthy oil-containing microalgae biomass and oils, including the manufacture of foods with lower calories than preexisting products of the same type. Methods of producing raw materials for the manufacture of novel processed baked foods and intermediates such as cake and bead mixes are also provided.

Abstract: A method of producing a food product such as a colored veined cheese product includes providing a cheese curd to which a flavorant is added. The cheese curd and the flavorant are worked into a homogenous mixture. A colored vein mimetic is added to the homogeneous mixture in an amount for a time sufficient to produce the colored veins within the cheese product such that the cheese product has a flavor and an appearance of a naturally veined cheese.

Abstract: A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 45 to 65%; SSU in an amount of from 10 to 18%; SU2 in an amount of less than 15%; and S2U in an amount of greater than 70%; wherein: the weight ratio of SUS:SSU is from 3:1 to 6:1; S is a saturated fatty acid residue having from 12 to 24 carbon atoms; U is an unsaturated fatty acid residue having from 12 to 24 carbon atoms; and all percentages are by weight based on the total triglycerides present in the composition.

Abstract: The invention relates to a butterfat filling or imitation chocolate with a reduced butterfat and/or sugar content, and cereal cooking products comprising one such butterfat filling or imitation chocolate. The inventive butterfat filling or imitation chocolate consists of a suspension of solid particles in a continuous fat phase, said suspension comprising less than 33% butterfat and between 3 and 40% raw starch.

Abstract: Confectionery products comprising erythritol and methods of producing the confectionery products are provided. In a general embodiment, the present disclosure provides a confectionery product comprising erythritol, a fat and a gastrointestinal tolerant ingredient.

Abstract: The purpose of the present invention is to provide oil in water type emulsion supplemented with phytosterol, and having an excellent emulsion stability during storage. The present invention relates to oil in water type emulsion comprising ester-type phytosterol of 1.5˜50%, and free-type phytosterol of 0.01˜1.0% of oil phase of the emulsion.

Abstract: The purpose of the invention is to provide a means for improving the body taste, taste and flavor of foods.

Abstract: The invention relates to a filling consisting of a continuous aqueous phase, wherein said filling has a water activity (Aw) of 0.5 to 0.93, and a fat content of less than 25% by weight relative to the total weight of the filling, and comprises at least one non-gelatinized starch, characterized in that at least 5%, preferably at least 10%, and even more preferably at least 15%, of the particles are greater than or equal to 10 ?m in size.

Abstract: The invention relates to the processing of a foodstuff compound, in particular a fat compound containing suspended particles; mechanical energy is introduced into the compound by means of a relative movement between the compound to be processed, which is contained in a processing space, and the surface of a processing unit contacting the compound. In accordance with the invention, at least one part of the complete surface of the processing unit, which is in contact with the compound and moved relative to the compound, is comprised of a non-metallic material, preferably a ceramic material.

Abstract: Methods and food product compositions are provided for preferentially reducing absorption of saturated fat whereby the effective caloric content of a fat-containing food product is reduced by about 25% of the effective caloric content contributed by a saturated fat. This food product is prepared with a major portion of the saturated fat present in the food product being complexed with a solubilized alpha and/or beta cyclodextrin. Food products comprising a fat component comprising mixtures of saturated and unsaturated fat fractions are provided wherein the saturated fat fraction is desirably selectively more complexed to reduce its relative metabolic availability.

Abstract: The present invention provides an oil-in-water emulsified food product containing plant sterol, which has the effect of reducing the level of cholesterol in the blood, and having a smooth texture and excellent emulsification stability. An oil-in-water emulsified food product containing a complex of plant sterol with egg yolk lipoprotein is provided. This oil-in-water emulsified food product can be obtained by a production method having a step wherein a liquid dispersion of a complex is prepared by adding a water-based medium as needed to egg yolk lipoprotein and plant sterol followed by stirring and mixing; a step wherein water-phase ingredient(s) are added as needed, stirred and mixed; and a step wherein oil-phase ingredient(s) are added and an emulsification treatment is performed.

Abstract: Plant sterol is stably dispersed in a water-based food product or emulsified food product without detracting from the flavor of the food product. A complex of plant sterol and egg yolk lipoprotein is provided. This complex can be obtained by stirring and mixing egg yolk liquid and plant sterol (preferably 185 parts by mass or less of plant sterol per 1 part by mass of egg yolk solids) in a water-based medium. This complex can be used in food products as a liquid dispersion or can be used as a dried powder.

Abstract: A breading and breading mix comprising a crunchy corn-flavored ingredient, food products created therewith, and methods related thereto, wherein a unique visual experience results from variation in particle size and arrangement, wherein a unique smell and taste experience results from breading flavoring, and from preferred marination processes, and wherein virtually any meat, vegetable or food based product can be adapted into a shelf stable, refrigerated, or frozen Mexican taco-related organoleptic experience.

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: A calcium fortified creamed honey product. An effective amount of calcium mineral having a mean particle size of about 30 nanometers to about 10 microns is added to the honey to provide not only calcium fortification but also to provide creamed honey with a smooth texture for enhanced spreadability.

Abstract: A method of producing and administering a nutritional supplement including sunflower butter for efficiently treating a malnourished individual. The method of producing and administering a nutritional supplement including sunflower butter generally includes a supplement including a sunflower butter substance, wherein the sunflower butter substance is mixed with various micro-nutrients within the supplement and wherein the supplement comprises a substantial portion of a recommended daily allowance of food for an individual.

Abstract: Casein based puffed products, their preparation and their use in food products. These casein based puffed product include a matrix made of extruded and expanded casein salt and additional nutritional elements which are dispersed throughout the matrix mass. They can be used for providing or delivering additional nutritional elements within the food products, for example as inclusions in food products such as dry food products like cereal flakes or bars, chocolate or confectionery, or wet food products such as ice-creams, milk based desserts or chilled dairy products like yogurts, curds or fresh cheese. A process for their preparation and food products comprising the casein based puffed product are also disclosed.

Abstract: The present invention relates to a high fat to protein ratio egg yolk product and a method of preparing same. More particularly, the invention pertains to a dried high fat to protein ratio egg yolk product which substantially maintains the functional characteristics of whole egg yolk, is convenient to use, and has a long shelf life. The present invention also relates to a method of utilizing such a high fat to protein ratio product in making egg containing bakery products, mayonnaise and other food products. A process for preparing a dried high fat to protein ratio egg yolk which comprises: (a) separating an egg yolk from a whole egg; (b) concentrating the fat to protein ratio of the egg yolk so that the ratio is greater than 2.0:1, and (c) drying the concentrated egg yolk.

Abstract: The invention provides ground meat and meat analog compositions having reduced fat and cholesterol. The ground meat compositions comprise a structured plant protein product and optionally meat.

Abstract: The invention provides, in one aspect, a health bar or composition having high levels of a cacao-based product, and with correspondingly high levels of cocoa anti-oxidants, that are shelf stable, heat-resistant, and have good taste and mouthfeel properties. The energy bars and food compositions can deliver healthful cocoa ingredients to improve vigor, enhance physical energy, enhance mental energy, enhance cognitive focus abilities, and/or improve athletic performance. Methods of making such health bars, food ingredients, or heat-resistant compositions that comprise the same high levels of cacao product and other ingredients in effective amounts and that are shelf-stable are also disclosed.

Abstract: Processes for producing dairy products having lower levels of neutral lipids, and/or higher levels of polar lipids, by extraction using near critical carbon dioxide or dimethyl ether. These products may be used as ingredients in infant formulas. Infant formulas containing beta-serum are also claimed. “Beta-serum” means an aqueous dairy ingredient separated from dairy streams containing greater than 60% fat which have been through phase inversion from an oil-in- water to a water-in-oil emulsion, such as the serum produced during the production of butter oil.

Abstract: A cheese condiment is described. The cheese condiment is ambient stable, and not tart at a pH below 3.75. The cheese condiment contains an oil-in-water emulsion and cheese component that has been added before emulsion formation.

Abstract: A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.

Abstract: Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a stable fat or oil base allows higher temperatures to be obtained during cooking, leading to the formation of enhanced flavors.

Abstract: Provided is an acidic oil-in-water type emulsified composition, containing an oil or fat having a diglyceride content of 30 wt. % or greater an egg yolk, and a water soluble soybean polysaccharide. The acidic oil-in-water type emulsified composition of the present invention is excellent in taste and appearance stability, has resistance against pressure-induced shear stress which occurs upon preparation or use, shows less changes in physical properties, for example, viscosity reduction can be suppressed, and is free from appearance change such as oil/water separation. Thus, it has a stable quality.

Abstract: The present invention relates to novel uses of cyclodextrins either separately or in combination with beta glucans, to reduce trans fat levels in food products and food intermediates, as well as to enhance the hypocholesterolemic and hypocaloric benefit either individually or synergistically with other components.

Abstract: Described is an acid oil-in-water emulsified composition comprising an oil phase having a diglycerides content of 30 wt. % or greater and a yolk, wherein a ratio of lysophospholipids to the whole phospholipids is at least 15% in terms of a phosphorus amount. The composition has excellent storage stability, appearance, taste and physical properties even if it contains diglycerides in a high concentration without decreasing the amount of the yolk.

Abstract: An imitation cheese composition containing moisture, preferably in an amount that is at least 60% by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15% by weight of the composition, cheese flavoring that is natural or artificial and an acidulents in an amount that causes a pH of the composition to be not greater than 4.6. The composition is sufficiently firm such that it can be at least one of sliced, cut, shredded or grated. Preferably, no more than 1% protein is present, and/or the acidulent is in a total titrateable amount of less than 1.5% by weight of the composition, resulting in an imitation cheese having a flavor, texture and consistency that was only previously attainable in a pasturized process cheese product.

Abstract: Coatings for bakery/confectionery use and coated cakes or breads. These coatings have transparency like glaze, and appearance and crispiness like fondant, and suffer from neither stickiness nor sugar-sagging with the passage of time after coating. Coatings for bakery/confectionery use comprising fat and sugar as the main components and containing coarse grains of non-fat components having a grain size of 50 ?m or more; and a process for producing a coating for bakery/confectionery use characterized by heating materials, which comprise fat and sugar as the main components and contain coarse grains of non-fat components having a grain size of 50 ?m or more, to the melting temperature of the fat or above and solidifying the same substantially without pulverizing.

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: A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These products comprise a water-insoluble component that includes microparticulate component, a fat/oil component, an emulsifier, a vitamin and mineral mix, and optionally, microcrystalline cellulose; a water-soluble component that includes a soluble beverage component, a thickener, and optionally, a buffer; a foam stabilizer; and optionally, acid carbonate/bicarbonate; a sweetener; milk solids; processing aids; and flavorants; and, optionally, and preferably in ready-to-drink formulations, up to 95% water. The ratio of water-soluble to water-insoluble components is about 3.3 or less (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.

Abstract: The present invention relates to a corn syrup composition that can be used in many applications in place of butter, margarine or other spreadable products. The corn syrup composition is lower in fat than conventional spreads, provides a pleasing flavor and is compatible with many flavoring and coloring options. The formulation combines a corn syrup component, such as high fructose corn syrup, with a fat/oil component, such as butter or other fats. The formulation may also include other flavorings, preservatives, emulsifiers and anti-oxidant ingredients. The formulation may be utilized in any food application but is preferably utilized as a coating, spread or as a cooking or baking ingredient.

Abstract: An edible particle composition with fat, flavor and an N20 of ≧20 is described. The edible particle composition may have butter flavor and can be mixed with a variety of spices, even in the absence of water. The edible particle composition does not require refrigeration and may be applied to food without a kitchen utensil.

Abstract: The present invention relates to animals that express exogenous growth factors in their milk, and in particular to pigs that express exogenous IGF-I in their milk. The present invention also relates to methods for increasing piglet weight gain and intestinal lactase activity. The present invention thus provides a method of facilitating piglet development and decreasing piglet mortality.

Abstract: A process of making a containerized frozen whipped topping by the following steps is improved: (a) forming a mixture comprising water, water-soluble carbohydrate, fat, protein, emulsifying agent, and thickener; (b) pasteurizing the mixture; (c) homogenizing the mixture to form an oil-in-water emulsion; (d) cooling the emulsion to a temperature in the range of about 27 to 45° F.; (e) holding the emulsion at a temperature in the range of about 27 to 45° F. for a long enough time to allow at least some of the fat to crystallize; (f) aerating and whipping the emulsion, under superatmospheric pressure, into a topping; (g) dispensing the topping into containers; and (h) freezing the topping while in the containers. The improvement, which allows lower pressures to be used in step f, involves using two turbulent mixing zones, in which a higher average shear rate is used in the second zone than in the first zone.

Abstract: Described is an acid oil-in-water emulsified composition comprising an oil phase having a diglycerides content of 30 wt. % or greater and a yolk, wherein a ratio of lysophospholipids to the whole phospholipids is at least 15% in terms of a phosphorus amount. The composition has excellent storage stability appearance, taste and physical properties even if it contains diglycerides in a high concentration without decreasing the amount of the yolk.

Abstract: A base or roux which can serve as a binder for sauces comprises between 40% and 10% by weight of starch, between 10% and 40% by weight of flour and 50% by weight of fat, of which 5% to 10% by weight of stearin playing the role of thickening agent to give the base a viscous and stable texture. To prepare the base, a principal fat and flour are mixed, the mixture is heated and a liquid phase is obtained, and then the liquid mixture is cooled. Before cooling the mixture, a thickening agent is added thereto in order to obtain a viscous phase after cooling, and the mixture is stirred while it is being cooled in order to maintain the solid particles in suspension in the viscous phase after cooling.

Abstract: A process for preparing nut spreads having a sugar level of from about 15 to about 50% and especially flavored nut spreads having such relatively high levels of sugar. A substantially homogeneous blend is prepared from a fluid suspension consisting essentially of an intimate mixture of sugar, liquid oil and lecithin as a surfactant to improve the fluidity of the suspension, a nut solids-containing mixture and a flavorant that is preferably added to the fluid suspension. The resulting flavored nut spreads are more fluid and softer than products made without using the fluid suspension.

Abstract: A cream for use as a topping on beverages, such that the cream floats on the surface of the beverage, whether hot or cold. The cream contains a hydrocolloid fluid gelling agent at a concentration sufficient to form a fluid gel which is subsequently sheared. This enables the cream to float on beverages, whilst maintaining its inherent stability and remaining immiscible with other liquids whether hot or cold. Usually the gelling agent has a concentration between 0.05 and 2% by weight.

Abstract: Food compositions including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically forms about 20 to 35 wt. % of the food composition. The triacylglycerol component can be formed by combining a lauric triacylglycerol with a saturated 16/18 triacylglycerol. The triacylglycerol component can be characterized by its fatty acid composition, which typically includes at least about 30 wt. % lauric acid and at least about 10 wt. % total of palmitic acid and stearic acid. Methods for making the food compositions and food products incorporating the food compositions are also provided.

Abstract: This invention relates to homogeneous, anhydrous formulations which contain glycerophospholipids and polar or lipophilic substances (eg, physiologically active ingredients) in a molar ratio of 1:0.001 to 1:2, and maybe anhydrous formulation aids, eg, in the form of glycerol, in a molar ratio of 1:0.001 to 1:1, expressed in terms of the glycerophospholipids, the components forming such stable aggregates with one another as to render the formulations ideal for the preparation of dispersions, emulsions and/or suspensions in many fields of application, these including the food-processing sector, biotechnology, and the pharmaceuticals industry. The formulations are produced in an extraction column using compressed hydrocarbons, and are obtained from the column as a melt.

Abstract: An edible emulsion is disclosed having a fat content of less than 5 weight %. An edible fat or oil component is dispersed in an aqueous phase with a two-component emulsifier system comprising a primary emulsifier which acts to stabilise the emulsion and a secondary emulsifier which works in synergy with the fat or oil component to impart a desirable texture and structure to the finished product.

Abstract: An oil-in-water type emulsified food is prepared by mixing an aqueous phase material containing at least egg and vinegar, then emulsifying the mixed aqueous phase material with an oily phase material comprising more than 20% by weight of a fat/oil having a melting point lower than 0° C. The resulting oil-in-water type emulsified food has more stable physical properties, and has a percentage change in elastic modulus which is at most 10%. The relationship between the mixing time and temperature may also be determined based on the following: a) when the mixing temperature, T, is 30 to 55° C., the mixing time in minutes, t, is calculated by the formula t =106×eaT, and the coefficient a is from −0.2 to −0.3; and b) when the mixing temperature is 0 to 15° C., the mixing time is from 1 day to 1 week.

Abstract: An edible anhydrous fat-based discrete flavoring additive may be provided in the form of chips, flakes, or chunks. It contains less than 2% by weight of moisture; from 2% to 10% by weight of anhydrous dextrose; from 0% to 15% by weight of crystalline fructose; from 5% to 15% by weight of finely ground or liquid natural flavoring agent; from 25% to 35% by weight of an edible oil having a melting point between 20° C. and 40° C.; with the balance being finely ground sugar. The flavoring may be cinnamon or other natural ingredients such as maple, vanilla, almond oil, and botanical flavors. The presence of the anhydrous dextrose, which is hydrophilic, assures that the fat-based discrete flavoring additive is, itself, anhydrous; it also may contribute a slightly sweet aftertaste. The presence of crystalline fructose, when used, contributes a crunchiness to the anhydrous fat-based discrete flavoring additive.

Abstract: An oil-in-water emulsion containing a gum system having a solids level of 22% or less, which provides a clear to translucent appearance and includes carrageenan, xanthan gum and propylene glycol alginate.

Abstract: A stabilized food composition with a reduced dry matter content, wherein the stabilizing agent is a fructane or fructane mixture in an amount of 1-15 wt % and to 1-25% of the water content of said food composition.

Abstract: An edible particle composition with fat, flavor and an N20 of ≧20 is described. The edible particle composition may have butter flavor and can be mixed with a variety of spices, even in the absence of water. The edible particle composition does not require refrigeration and may be applied to food without a kitchen utensil.

Abstract: A process for the manufacture of a flavoured olive oil, comprising the steps of: