The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspect the present invention provides an oil-in-water structured emulsion for use in a food product; said structured emulsion comprising: i) from 1 to 8 wt. % emulsifier; ii) from 8 to 55 wt. % of sugar and/or sugar alcohol; iii) from 12 to 40 wt. % water; and iv) from 25 to 70 wt. % oil.

The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspect the present invention provides an oil-in-water structured emulsion for use in a food product; said structured emulsion comprising: i) from 1 to 8 wt. % emulsifier; ii) from 8 to 55 wt. % of sugar and/or sugar alcohol; iii) from 12 to 40 wt. % water; and iv) from 25 to 70 wt. % oil.

A process for controlling a decarboxylation of acidic cannabinoids for an infused soluble fat product, such as a butter product, is disclosed. In one embodiment for producing a butter product, raw cannabis base material is dried, pulverized, heated, and cooled to produce a decarbed cannabis material. The decarbed cannabis material is mixed with unsalted butter in an about 22:1 to and about 26:1 ratio, by weight, at ambient temperature and pressure, to produce a heterogenous butter material. The heterogenous butter material is canned and subjected to in-container thermal processing, including agitation during the thermal processing. The resulting heterogenous butter material is separated before cooling produces the butter product.

A process for controlling a decarboxylation of acidic cannabinoids for an infused soluble fat product, such as a butter product, is disclosed. In one embodiment for producing a butter product, raw cannabis base material is dried, pulverized, heated, and cooled to produce a decarbed cannabis material. The decarbed cannabis material is mixed with unsalted butter in an about 22:1 to and about 26:1 ratio, by weight, at ambient temperature and pressure, to produce a heterogenous butter material. The heterogenous butter material is canned and subjected to in-container thermal processing, including agitation during the thermal processing. The resulting heterogenous butter material is separated before cooling produces the butter product.

A low sugar content sweet food spread is provided said food spread comprising at least one of a cocoa product and a nut product, at least one vegetable oil and at least one sweetener. The at least one vegetable oil is substantially free or free of palm oil and the sugar content of the spread is less than about 20% by weight of the total spread. The food spread possesses excellent properties and is advantageously spreadable at low temperature.

A low sugar content sweet food spread is provided said food spread comprising at least one of a cocoa product and a nut product, at least one vegetable oil and at least one sweetener. The at least one vegetable oil is substantially free or free of palm oil and the sugar content of the spread is less than about 20% by weight of the total spread. The food spread possesses excellent properties and is advantageously spreadable at low temperature.

The purpose of the present invention is to provide a plant-based butter-like composition that exhibits a good melt-in-the-mouth behavior while having a butter-like shape retention property. The plant-based butter-like composition is characterized by being an emulsion comprising a plant milk and a plant oil/fat having a rising melting point of at least 20° C. and satisfying the following conditions (a) and (b): (a) A=0.7 to 3, and (b) B=1.2 to 5, where A wt % is the content of plant milk-derived protein and B is the weight ratio of the oil/fat fraction to the total of a nonfat solids fraction and a moisture fraction.

The invention provides a method for producing an oleogel, the method comprising a mixing stage, a cross-linking stage and optionally a drying stage; wherein the mixing stage comprises mixing starting materials to provide a starting mixture, wherein the starting materials comprise (i) a hydrocolloid, (ii) a protein, (iii) one or more of a fat and an oil, and (iv) water, wherein the protein is a vegetable based protein and wherein the one or more of the fat the oil is a vegetable based; wherein the cross-linking stage comprises cross-linking the hydrocolloid and the protein in the starting mixture, to provide a cross-linked structure; and wherein the optional drying stage comprises drying the cross-linked structure to provide a further processed cross-linked structure; wherein the oleogel comprises the cross-linked structure or wherein the oleogel comprises the further processed cross-linked structure, wherein the oleogel comprises a total amount of fat and oil relative to a total amount of the oleogel in the range of 20-90 wt. %.

The present invention is related to extracts rich in polar lipids obtained or obtainable from macroalgae, microalgae, photosynthetic bacteria and/or photosynthetic organ(s) and/or tissue(s) of a plant and combinations thereof as well as their uses as emulsifiers.

Systems and methods describe improvements in the automated production of meat analogues. Ingredients are provided, including oil, water, binding agent(s), and one or more forms of protein to be separately and continuously conveyed through a facility. Concurrently to the ingredients being conveyed through the facility, a number of actions occur. The system emulsifies the oil, water, and binding agent(s) within an emulsifying machine to form a final emulsion. A hydration process is separately applied to at least one of the forms of protein. The system mixes and conveys the protein(s) with the final emulsion in a final mixer to form a final dough.