The present invention relates to fat composition suitable for use as a cocoa butter equivalent, wherein the fat composition comprises triglycerides of which 60% by weight or more is Sat.sub.2O, wherein Sat is selected from St, P, or combinations hereof; and wherein, in the fat composition, the total content of StOP+StPO+St.sub.2O is 60% by weight or less, and the total amount of diglycerides (DAG) is 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid.

The technology disclosed in this specification pertains to pulse protein-based emulsifiers comprising unhydrolyzed soluble pulse, or pea, or chickpea protein and a dissolved, unmodified amylopectin. Also disclosed in this specification are long term shelf stable egg-free emulsions and methods of their manufacture using the described pulse protein-based emulsifiers. Stability of the emulsion can be measured by reference to their small mean oil droplet size and reduced variability in mean oil droplet size over time.

The present invention relates to a composition in powder form comprising probiotic bacteria and at least one iron source selected from ferrous citrate, ferric citrate, ferrous sulphate monohydrate and mixtures thereof. Ferrous citrate, ferric citrate, ferrous sulphate monohydrate and mixtures thereof advantageously do not cause significant inhibition or reduction in the viability of the bacteria and thus these iron sources are advantageously used to fortify a composition in powder form comprising probiotic bacteria.

The invention relates to an edible oil-in-water emulsion comprising an fat phase, a water phase and a plant-based protein comprising an fat phase a water phase, and wherein the emulsion further comprises 0.01-10 wt. % of a plant-based-protein, the use of the emulsion a non-dairy containing a multipurpose cooking cream and or whipping cream.

An aerated fat emulsion comprises: from 10% to 90% by weight of water; and from 10% to 90% by weight of a fat composition, wherein the fat composition comprises: from 75% to 99% by weight of a lauric fat comprising from 35% to 65% lauric acid (C12:0); said percentages of acids referring to acids bound as acyl groups in glycerides in the fat and being based on the total weight of C8 to C24 fatty acids; and from 1% to 25% by weight of an interesterified fat comprising from 30% to 70% by weight of total stearic acid (C18:0) and arachidic acid (C20:0); from 1% to 10% by weight of palmitic acid (C16:0) and less than 2% by weight of lauric acid (C12:0), said percentages of acids referring to acids bound as acyl groups in glycerides in the fat and being based on the total weight of C8 to C24 fatty acids; and from 5% to 35% by weight of the combined amounts of StStSt and AStSt triglycerides, based on total triglycerides present in the composition, wherein St is stearic acid and A is arachidic acid.

An oil-in-water type composition which can provide a chewy texture both in a non-cooked state and a heated state and does not show water/oil separation, including: an alkyl cellulose, a 1% by mass aqueous solution of which has a viscosity at 20° C. of from 4,000 to 11,000 mPa.Math.s when measured with a Brookfield type viscometer and a 1.5% by mass aqueous solution of which has a storage modulus G′ (65° C.) at 65° C. of from 2,500 to 4,500 Pa; an edible oil or fat; and water. Also provided is a food using the alkyl cellulose.

A composition, such as a dietary composition is disclosed containing one or more capsaicinoids contained within a lipid matrix. In one embodiment, the composition contains a liquid capsaicin in addition to a capsaicin wax. The composition is formulated such that when is ingested does not break down in the stomach but instead releases the capsaicin in the small intestines for various dietary benefits, including appetite suppression.

The invention relates to a structured fat system for use in food applications. The invention also relates to the use of a structured fat system for reducing the trans- and saturated fat content of a food product.

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.

Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.