The present application relates to an allulose-containing composition for promoting excretion of vegetable lipids from the body and a food comprising the composition of the present application and vegetable lipids.

The present application relates to an allulose-containing composition for promoting excretion of vegetable lipids from the body and a food comprising the composition of the present application and vegetable lipids.

A food composition in the form of a dispersion, the composition comprising a water phase with water and modified waxy starch and vegetable oil dispersed in the water, wherein the modified waxy starch is present in an amount of from 4 to 9 wt %, based on the weight of the water in the food composition, wherein the composition does not comprise egg-derived emulsifier, preferably the composition does not contain a surface-active emulsifier, has a viscosity between 800 to 3000 mPa.Math.s (measured at 20° C. with Brookfield viscosimeter DV-II and spindle RV #3 at 50 rpm), has a pH from 2.5 to 5, does not contain a gum or non-modified starch. Process to manufacture a food composition comprising the steps of preparing a) a water phase comprising water and modified waxy starch, b) swelling the starch or allowing the starch to swell, mixing the composition resulting from b) with vegetable oil. The starch is preferably physically modified starch. Use of modified waxy starch in a food composition comprising water and vegetable oil to provide a phase-stable composition in the form of a dispersion.

The invention relates to a containerization system for dispensing a foamable food product comprising a single chamber pressure-resistant container comprising a base, a sidewall, and a nozzle, a food product composition comprising a food product and water, and a propellant. The invention is also directed to a process wherein the food product composition and propellant are combined to form a foamable mixture and the foamable mixture is disposed within a container such that the mixture expands in volume when it is released from the container, forming a foamed food product.

Water-based release coatings are disclosed. The water-based release coatings include a homogenous blend of water, a surfactant comprising saponin glycosides, and lecithin. The mixture of saponin glycosides are preferably derived from the Quillaja plant. The release coatings can be used for reducing or preventing build-up on a cooking surface.

Provided is a food that has a combination of the respective advantages of a surfactant-containing emulsified food and a non-dispersion-type oil-containing liquid food. Specifically, the object is to provide an oil-in-water dispersion-type oil-containing liquid food having stability (stability of oil droplet dispersion) comparable to that of a surfactant-containing emulsified food, while providing a sharp flavor release similar to that of a non-dispersion-type oil-containing liquid food. An oil-in-water dispersion-type oil-containing liquid food or similar food to be provided includes water, oil, a three-dimensional network structure substantially consisting of fine cellulose, and at least one polysaccharide selected from the group consisting of native gellan gum, xanthan gum, iota-carrageenan, and guar gum. This food substantially does not contain a surfactant, and droplets of the oil are stably dispersed in the water.

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.

The teachings envision a formulation including two or more edible plant oils or creams; and a product resulting from cooking one or more types of legumes. The formulation may be a condiment spread, topping, or cooking or baking ingredient, such as a butter. The formulation may further include an edible oil, cream, or milk derived from a plant and having a lower fatty acid content than another edible plant oil or cream within the formulation. The formulation may include one or more emulsifying agents, one or more flavoring agents, one or more additives, or a combination thereof. The present teachings also include a process for making the formulation.

The disclosure provides a method of obtaining an isolated phospholipid enriched krill composition. The method includes a) contacting a crude krill composition with an alcohol in an amount sufficient to provide a phospholipid enriched layer and a non-phospholipid enriched layer; b) forming a phospholipid enriched layer and a non-phospholipid enriched layer, wherein the phospholipid enriched layer is above the non-phospholipid enriched layer; c) isolating the phospholipid enriched layer and the non-phospholipid enriched layer; and d) removing the alcohol from the phospholipid enriched layer to provide an isolated phospholipid enriched krill composition.

The present invention addresses the problem of providing an edible oil or fat that is usable for any kinds of foods, has an improved oxidation stability and shows a good flavor. A tea extract and sorbitol are stably dispersed in an oil or fat. Thus, the oxidation stability can be improved without increasing the content of the tea extract.