Disclosed are multifunctional compounds represented by structural formula (I): ##STR00001##
methods of producing compounds represented by structural formula (I) and their use in inhibiting corrosion in corrodible material.

Disclosed are multifunctional compounds represented by structural formula (I): ##STR00001##
methods of producing compounds represented by structural formula (I) and their use in inhibiting corrosion in corrodible material.

A hardstock fat composition for use in making edible water-in-oil emulsions such as spreads, in particular (but not exclusively) when produced using the hardstock in the form of micronized fat powder, and process to use such hardstock fat to make a fat slurry and to make a water-in-oil emulsion (like spreads) using such hardstock fat. The hardstock fat may give improved properties of the resulting emulsion.

It provides a fat composition for use in a food item. The fat composition includes interesterified pequi oil. It provides for a shortening, a filling, a flaked fat, a frying fat, or a food item including the fat composition. It further provides methods of making food items including the fat composition and methods of making the fat composition.

The present invention relates to a process for producing olive oil by using enzymes.

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.

The invention relates to an emulsion-based fat powder comprising a dispersible aqueous phase (DP) of water and a food colorant and a continuous fat phase (CP) of a fat having a melting point of from 40 to 80° C. The food colorant is in particular a pH dependent food colorant such as an anthocyanin-based colorant. The invention also relates to the use of the emulsion-based fat powder in meat analogues.

A plant-based food product that substantially emulates a ruminant meat may comprise one or more branched chain fatty acids to induce a sensory profile that is not significantly different from that of animal lamb, venison, or goat.

Disclosed herein are low-calorie whippable emulsions. In particular, described herein is a low-calorie whippable oil-in-water emulsion containing a non-nutritive natural sweetener as a replacement for nutritive sweeteners. The whippable emulsions have desirable texture characteristics, organoleptic properties, and stability.

The present application provides water-enhancing, fire-suppressing hydrogels that are formulated to minimize toxicity and negative environmental impact. The present application provides a composition comprising: (i) at least one thickening agent; (ii) at least one liquid medium; and, optionally, (iii) one or more suspending agents, wherein the composition consists of >75%, by weight, consumer-grade components and wherein the composition is a concentrate that can be mixed with water or an aqueous solution to form a fire-suppressing, water-enhancing hydrogel. Each of the at least one thickening agent, suspending agent and liquid medium can be non-toxic and biodegradable. Also provided are the fire-suppressing, water-enhancing hydrogel and methods of production and use thereof during fire fighting or fire prevention.