The present disclosure relates to a cannabinoid based emulsification system for infusing an aqueous composition with a cannabinoid, the emulsification system comprising: a) a cannabinoid in a carrier oil; b) a plurality of emulsifiers having a targeted combined HLB value; and c) a targeted plurality of emulsifiers to oil ratio; wherein b) and c) operate to solubilize at least 1 mg of the cannabinoid in 1 mL of an aqueous composition. Methods of making and using such emulsification systems, and cannabinoid concentrate compositions and cannabis infused aqueous compositions comprising such emulsification systems to form beverages, human and pet edibles and confectionaries are also encompassed by the present disclosure.

Provided are edible emulsions that can be used as smoothies, creamers, syrups or other products to be used in food or consumed directly. The emulsions contain relatively high amounts, such as 10%-50% by weight of a protein composition, such as one or more of nut butters, whey, and, optionally, collagen, and very low amounts of a surfactant, typically less than 2%, such as less than 1.5%. The resulting emulsions are stable and have large particles in the range of about 3 μm, 4 μm or 5 μm to 10 μm or 15 μm. As a result, the emulsions have a creamy consistency.

Disclosed is a nano-emulsion formulation of saffron and a method of preparation thereof. The method includes the steps of triturating saffron with liquid nitrogen. Preparing an ultrasonic assisted extract in a polar or non-polar solvent. Preparing a nano-emulsion using the extract and one or more surfactants, including tween and span.

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.

The invention deals with a dispersion of drops of a first phase in a second phase substantially immiscible with the first phase, the solubility of the first phase in the second phase being less than 5% by mass. Each drop includes a core formed with a first phase and a shell formed with a coacervate layer interposed between the first phase and the second phase. The coacervate layer comprises a first precursor polymer of the coacervate and a second precursor polymer of the coacervate, one of the first phase and of the second phase is aqueous, and the other of the first phase and of the second phase is oily.

The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product having cocoa particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers, and to methods for producing such confectionery product.

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.

The present invention provides a stable fat-soluble active ingredient composition, microcapsule and process for preparation and use thereof. The fat-soluble active ingredient composition comprises tocopherol, vitamin C palmitate and a fat-soluble active ingredient; wherein the weight ratio of tocopherol to vitamin C palmitate is 2-8:1, the weight ratio of a combination of tocopherol with vitamin C palmitate to the fat-soluble active ingredient is 7-13:100. The present invention obtains a novel antioxidant composition without hidden dangers for improving the stability of the fat-soluble active ingredient by screening a combination of antioxidants and adjusting their proportion and dose.