The present invention provides a use of a lipid composition for the preparation of a nutritional, pharmaceutical or nutraceutical composition or a functional food, for the prevention and treatment of gastrointestinal diseases and disorders, and for promoting intestinal development, maturation, adaptation and differentiation.

The present invention concerns a food supplement comprising Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds as well as finished food products comprising the food supplement. The present invention further concerns a nutraceutical or cosmetic preparation comprising as an active ingredient Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds.

The present invention relates to a fat composition for use as a soft tub margarine or spread having a fat phase and an aqueous phase, wherein the fat phase comprises a fat component of palm oil and/or fractions thereof and a post-crystallization control component of sorbitan esters. Moreover, the present invention relates to the process of obtaining said fat composition.

The present invention relates to a vegetable fat composition for a confectionary spread, wherein the vegetable fat composition comprises a vegetable fat blend being an interesterified composition of at least a first vegetable fat component and a second vegetable fat component, the first vegetable fat component is selected from a liquid vegetable oil and the second vegetable fat component is shea olein.

An object is to provide a vegetable oil and/or fat which can be used as a substitute for an emulsifier that is usable in water-in-oil emulsions with a simple method without requiring unique facilities for producing water-in-oil emulsions. As a specific solution, a shea butter fraction obtained by fractionating shea butter under specific conditions is blended into any oil and/or fat, thereby enabling to provide a substitute for the function of emulsifiers in water-in-oil emulsions. In addition, the water-in-oil emulsion obtained by the present method is such that changes in physical properties over time as well as immediately after preparation of the emulsion can be suppressed.

The present disclosure relates to a fat composition having a triglyceride composition comprising, expressed on the total weight of the triglycerides, a combined content of SU2 and U3 in range of from 12 to 72 wt. % and a content of SUS in a range of 20 to 50 wt. %, and a fatty acid profile comprising, expressed on the total weight of the fatty acids, a content of lauric acid (C12) in a range from 2 to 20 wt. %. The present disclosure also relates to a fat continuous emulsion comprising the fat composition according to the invention and an aqueous solution. The present disclosure further relates to the use of the fat continuous emulsion as an edible butter replacer.

A method of preparing an edible randomly interesterified fat product comprises the steps of: a) providing a fat composition comprising from 0.5% to 25% by weight of free fatty acids; and b) reacting enzymatically the fat composition provided in step a) with from 0.5% to 10% by weight of a polyol compound based on the fat composition, wherein the weight ratio of free fatty acid in the fat composition to the polyol composition is from 0.1 to 20.0; and wherein the obtained randomly interesterified fat product has less than 1.0% by weight of free fatty acids.

A process for manufacturing an edible water-in-oil spread, which process has the advantages of the cool blending process for manufacturing spreads, with improved rework capabilities. This is achieved by combining a stirred tank with recirculation means.

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.