The present invention relates to a margarine substitute loaded with trans-resveratrol/glycoside and a preparation method thereof. The preparation method comprises the following steps: (1) preparing a peanut protein dispersion, adding a transglutaminase thereto, performing a cross-linking reaction under a water bath condition, and heating up to obtain a monolithic gel; continuing to add water to the monolithic gel, shearing the resultant at a high speed, homogenizing at a high pressure, performing ultrasonication, and adjusting pH to obtain a microgel particle dispersion; (2) adding a trans-resveratrol/glycoside to an edible oil in the dark, stirring well, continuing to add the microgel particle dispersion obtained in step (1), and shearing the resultant at a high speed to obtain a high internal-phase Pickering emulsion, i.e. a margarine substitute loaded with trans-resveratrol/glycoside. The trans-resveratrol/glycoside in the margarine substitute loaded with trans-resveratrol/glycoside of the present invention maintains relatively high activity and can solve a series of industrial problems brought by trans fat.

The present invention relates to a multiple emulsion comprising or consisting of P1/O/W2, wherein P1 is an aqueous phase forming droplets or a gas phase forming bubbles, said droplets or bubbles being dispersed in O thereby forming P1/O, wherein O is an oily phase comprising crystals, wherein W2 is an aqueous phase comprising at least one hydrophilic surfactant, wherein P1/O globules are formed in W2, wherein said oily phase O comprises at least 90%, preferably at least 92%, and even preferably at least 95%, by mass of triglycerides with respect to the mass of the O phase. The present invention relates to a process for preparing such multiple emulsion and applications thereof. Food, cosmetic and pharmaceutical compositions as well as a packaging containing a composition are claimed.

The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C. below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20° C., wherein the liquid oil has a solid fat content of less than 15 wt. % at 20° C., and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.

This disclosure provides cannabinoid compositions with improved shelf-life stability, methods of use thereof, and methods of preparation thereof.

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

The present invention relates to a method for preparing a composition comprising one or more omega-3 fatty acid salt(s), the composition obtainable or obtained by this method, and also the use of this composition for the preparation of foodstuffs, food supplements or pharmaceutical products.

A method of making a food flavoring product is described including adding a plant material to a water-oil carrier, forming a homogenous mixture of said plant material and water-oil carrier, placing the homogeneous mixture into a package, and subjecting the package to freeze-thaw cycling to separate the water and oil carriers containing said plant material into separate components. This results in a composition separated into individual water and oil components with enhanced color and flavor characteristics when dispensed from the package.

A method of making a food flavoring product is described including adding a plant material to a water-oil carrier, forming a homogenous mixture of said plant material and water-oil carrier, placing the homogeneous mixture into a package, and subjecting the package to freeze-thaw cycling to separate the water and oil carriers containing said plant material into separate components. This results in a composition separated into individual water and oil components with enhanced color and flavor characteristics when dispensed from the package.

The invention is directed to a method of preparing a milk substitute from starch and protein that are first isolated from a root, tuber, cereal, nut or legume. The method comprises preparing an emulsion comprising at least 0.3 wt. % of emulsifying agent (modified starch and optionally native protein), at least 0.2 wt. % denatured protein, at least 1.0 wt. % of lipid. By first isolating the starch and protein from the plant source and then at a later step recombining these in the desired form and quantities, the invention el allows for more control of the final composition and organoleptic properties of the milk substitute.

The present invention addresses the problem of providing an ascorbic acid-containing oil and fat that allows improvement of ascorbic acid content in the ascorbic acid-containing oil and fat and that can be used for a variety of food items. In this oil-and-fat composition, an appropriate amount of ascorbic acid is contained, and the ascorbic acid is contained as an aqueous solution having a pH of 2.5-5.3.