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.

An emulsion comprising water, vegetable oil, and an emulsifying agent comprising at least 20 wt. % of soluble native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C.

The invention relates to an edible dispersion having a Bostwick value of at least 4 at 15° C., wherein: 1 wt. %<H3<6 wt. %; 1 wt. %<H2U<20 wt. %; and wherein at least 30 wt. % of the H3 triglycerides consist of monoacid triglycerides; H representing long-chain saturated fatty acids containing at least 16 carbon atoms and U representing cis-unsaturated fatty acids.

A process for the preparation of an edible fat slurry containing oil and solid fat particles of hardstock fat, in which said slurry is made by adding a melted hardstock fat to cold liquid oil in a vessel over a period of time. The invention also relates to a process for turning such slurry into an oil-continuous emulsion.

Food composition in the form of an oil-in-water emulsion, comprising: ⋅65 to 85 wt % of vegetable oil, ⋅Water, ⋅Plant protein in an amount of from 0.3 to 5 wt %, based on the weight of the composition, wherein more than 60 wt % of said plant protein, based on the weight of the plant protein, is plant albumin, wherein the pH of the composition is between 2 and 5.

Soft and creamy lipid-based food fillings suitable for high-temperature, high-pressure cooking co-extrusion are provided. In one approach, the filling includes about 30 to about 45 weight percent of an edible lipid having a melting point of about 45° C. or lower, about 0.5 to about 5 weight percent of a high oil-binding capacity material having an oil-binding capacity of at least about 100%, about 10 to about 30 weight percent of amorphous materials, and less than 30 weight percent sugar, sugar alcohol, or combinations thereof. The fillings generally have a particle size distribution with D50 of about 25 microns or less. Preferably, the fillings have a low water activity of about 0.45 or less and are substantially free of polyhydric alcohols and polyhydric alcohol-based humectants. The fillings maintain their soft and creamy texture after high-temperature, high-pressure cooking co-extrusion, subsequent baking, and throughout storage.

The invention relates to an edible water-in-oil emulsion comprising a fat-phase comprising a first hardstock and a second hardstock, wherein said fat-phase has a total amount of hardstock of from 2 to 60 wt. %, based on the total weight of the fat-phase, and a water-phase, wherein part of the water-phase is dispersed as droplets, wherein the droplets are stabilized by said first hardstock; and wherein part of the water-phase is dispersed as droplets, wherein the droplets are stabilized by said second hardstock, wherein said first hardstock comprises more than 25% of HHH-triglycerides, and a combined amount of H2U and H2M triglycerides of not more than 110% of the HHH-triglycerides of said first hardstock, wherein said second hardstock comprises less than 22% of HHH-triglycerides, and a combined amount of H2U and H2M triglycerides of more than 140% of the HHH-triglycerides of said second hardstock, wherein H denotes saturated chains with 16 or more carbon atoms or an elaidic acid residue, wherein U denotes unsaturated chains and wherein M denotes saturated chains with 14 or less carbon atoms. The invention further relates to a process for the manufacture of such edible water-in-oil emulsions.

The present invention relates to a composition comprising: (i) from 10 to 40% by weight, preferably from 20 to 30% by weight of an edible oil; (ii) lactose and (iii) mannitol

wherein the edible oil comprises at least 20% by weight, preferably between 25 and 40% by weight, typically 30 and 35% by weight of polyunsaturated fatty acids and the weight ratio of lactose to mannitol is from 1:3 to 3:1, preferably between 1:2 to 2:1, more preferably 1:1.

A fat spread product including: at least 5% by weight of water; and from 10% to 95% by weight of a fat composition, wherein the fat composition included: from 10% to 100% by weight of an intraesterified fat or an interesterified fat blend, including HSHO sunflower oil or a fraction derived from HSHO sunflower oil; at most 85% by weight of at least one liquid oil or liquid oil mixture; and at most 5% by weight of at least one fat soluble additive.

The invention relates to a new cocoa butter composition, to a new process for obtaining same by one or more fractional molecular distillation procedures, and to the specific fractions obtained.