The present invention addresses the problem of providing a water-in-oil emulsified composition having improved workability in a freezing range. This water-in-oil emulsified composition contains, as constituent fatty acids, 7-29 wt % of lauric acid and 7-19 wt % of palmitic acid, the weight ratio of stearic acid/lauric acid being 0.1-1.6, and has a hardness of 500-1500 gf at −18° C. The water-in-oil emulsified composition according to the present invention, when delivered or stored in a frozen state, can be directly and easily cut into pieces in any shape without requiring an operation such as thawing or temperature adjustment.

The present invention relates to an oil-in-water-emulsified food product comprising: water, acetic acid, organic acids other than acetic acids, amino acids, phenolic compounds, and vegetable oil comprising 35 to 95 wt % C18:1 and 1 to 50 wt % C18:2 fatty acids, based on the weight of the vegetable oil.

The invention provides a solid vegetable fatty product the fundamental ingredient of which is olive oil, preferably extra virgin olive oil (EVOO), with the rest of the ingredients being deodorized cocoa butter, liquid sunflower lecithin, liquid microcrystalline cellulose, and where appropriate, stabilizer consisting of mono- and diglycerides of fatty acids of vegetable origin. Likewise, the invention relates to the use of the product in cooking and in manufacturing pastry and confectionery products as a substitute for butter and margarine.

An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stability. A low-salt version of the eggless mayo is provided as well as compositions for various butters and creams that have enhanced heat stability as well as freeze-thaw stability.

Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, said process comprising the steps of: a. providing a water-phase; b. providing liquid oil; c. providing fat powder comprising hardstock fat; d. providing hardstock fat in liquid form; e. mixing fat powder comprising hardstock fat, hardstock fat in liquid form and liquid oil to provide an oil-slurry; f. mixing the oil-slurry provided at step ‘e’ with the water-phase to provide a water-in-oil emulsion, wherein the fat powder is not subjected to temperatures at which a substantial part of the fat powder melts. An edible fat continuous emulsion comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, comprising at least 2 wt. %, based on the weight of total fat, of a first hardstock fat with the following solid fat profile: N20 from 65 to 95; N35 from 25 to 55; and further comprising at least 2 wt. %, based on the weight of total fat, of a second hardstock fat with the following solid fat profile: N20 from 5 to 95; N30 below 60, wherein the Quotient-A is from 0.95 to 0.2, and wherein the emulsion has a glossiness-value of at least 4 and a Stevens-value of at least 75, wherein Quotient-A is the FWHM value of an emulsion divided by the FWHM value of the emulsion after rework using a votator process.

A conditioner of doughs for baked and other bakery products, which fully or partially replaces the fat in such products is provided. Furthermore, a process of producing such a conditioner is provided. The conditioner makes it possible to strengthen the doughs, making them more tolerant to all the stresses to which they are subjected during their passage through the machines, during transport, transfers, until their arrival at the baking process or final application. By improving the behavior of the dough, gas retention is favored, making it possible to obtain products of greater volume, with a finer and more even crumb, while increasing shelf life and preventing starch retrogradation. Its appearance is similar to that of a fat (semi-solid) with the color and aroma of a lipid.

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 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

Provided herein are microorganism of a Thraustochytrid and a method for preparing bio-oil using the same, and more particularly, Schizochytrium sp. PB31 (PTA-123692) having bio-oil producibility, and a method of preparing bio-oil, particularly bio-oil having a content of omega-3 and/or 6 long-chain polyunsaturated fatty acids of 30% or more by weight or more based on total fatty acids, characterized by culturing the microorganism.

Certain characteristics of esterified propoxylated glycerol compositions and reduced-fat food products prepared therefrom may be modified and improved by combining such esterified propoxylated glycerol compositions with particular triglyceride compositions having higher melting points, wherein the melting and crystallization properties of each component are taken into account when selecting them for combination. For instance, EPG-based confectionary products having reduced issues with slump, blocking and demolding may be prepared by incorporating such a higher melting triglyceride composition, without compromising the organoleptic qualities of the resulting confectionary.

The present invention addresses the objective of providing a novel, reproducible plant-based enzyme-immobilization carrier that is biodegradable and imposes a low environmental load and is also harmless for the human body. The technical concept of the present invention was achieved with the discovery, in response to the objective, that a prescribed porous body based on plant protein, e.g., from soy, functions as an enzyme-immobilization carrier.