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.

Disclosed are stabilized emulsion-including concentrates for drinkable beverages. The emulsion concentrates are stable at pH as low as about 2.0 to about 2.5 and include quillaja, non-aqueous solvent, acidulant, lipid, and water. The emulsion-including concentrates may remain shelf-stable independently and as part of a drinkable beverage for about twelve months. Methods for making the emulsion-including concentrates are also provided.

The disclosure discloses a Pickering emulsion stabilized by cellulose from ginkgo seed shells and a preparation method thereof, and belongs to the fields of preparation methods of biomass materials and food chemical industry. The disclosure uses ginkgo seed shells as a raw material to obtain high-purity cellulose through hot alkali treatment and sodium chlorite bleaching. After the cellulose is dried, the cellulose is hydrolyzed with sulfuric acid to obtain a cellulose nanocrystal suspension. The suspension is mixed with an oil phase, and the Pickering emulsion is obtained through high-speed shearing and homogeneous emulsification. The disclosure can prepare cellulose nanocrystals with different aspect ratios by adjusting the parameters of high-speed shearing and homogeneous emulsification according to actual production needs. Cellulose nanocrystals with high aspect ratio can be used to prepare stable Pickering emulsions with high oil phase and high viscosity, which can be applied to the fields of food, cosmetics and the like; and cellulose nanocrystals with low aspect ratio can be used to prepare Pickering emulsions with low viscosity and high fluidity, which can to be applied to the fields of food and medicine.

The disclosure discloses a Pickering emulsion stabilized by cellulose from ginkgo seed shells and a preparation method thereof, and belongs to the fields of preparation methods of biomass materials and food chemical industry. The disclosure uses ginkgo seed shells as a raw material to obtain high-purity cellulose through hot alkali treatment and sodium chlorite bleaching. After the cellulose is dried, the cellulose is hydrolyzed with sulfuric acid to obtain a cellulose nanocrystal suspension. The suspension is mixed with an oil phase, and the Pickering emulsion is obtained through high-speed shearing and homogeneous emulsification. The disclosure can prepare cellulose nanocrystals with different aspect ratios by adjusting the parameters of high-speed shearing and homogeneous emulsification according to actual production needs. Cellulose nanocrystals with high aspect ratio can be used to prepare stable Pickering emulsions with high oil phase and high viscosity, which can be applied to the fields of food, cosmetics and the like; and cellulose nanocrystals with low aspect ratio can be used to prepare Pickering emulsions with low viscosity and high fluidity, which can to be applied to the fields of food and medicine.

Parenteral nutrition formulations for pediatric patients are disclosed. The nutritional formulations include a lipid formulation that comprises an aqueous phase and an oil phase, wherein the lipid formulation is in the form of an oil-in-water emulsion. Multi-chamber containers for parenteral nutrition administration comprising a carbohydrate formulation present in a first chamber, an amino acid formulation present in a second chamber, and the lipid formulation present in a third chamber also are disclosed.

A composition comprising an iron salt of a C8 to C24 fatty acid, a citric acid ester of mono- and/or diglyceride or a mixture of citric acid esters of mono-and/or diglycerideand optionally a fatty acid or a mixture of fatty acids, and a method for preparing such a composition. The composition is useful as a medicament for the treatment and prophylaxis of iron deficiency, as a dietary supplement,and as a food additive.

An oxidatively stable comestible that includes a comestible base containing an oil, an acidulant, and optionally an egg yolk or an egg yolk substitute, and up to 750 ppm of tannic acid blended into the comestible base, based on a total weight of the oxidatively stable comestible. A method of preparing the oxidatively stable comestible involving blending the tannic acid into an aqueous phase comprising the egg yolk or the egg yolk substitute to form a treated aqueous phase, adding the acidulant to the treated aqueous phase to form an acidified aqueous phase, and adding an oil phase comprising the oil into the acidified aqueous phase and blending.

The purpose of the present invention is to provide an ascorbic acid-containing fat in which the ascorbic acid content of the ascorbic acid-containing fat is increased, and which can be used in any food products and can be applied in a wide range of concentrations. This fat composition contains 50-50,000 ppm of ascorbic acid, and contains a specific amount of water relative to the ascorbic acid content.

The purpose of the present invention is to provide an ascorbic acid-containing fat in which the ascorbic acid content of the ascorbic acid-containing fat is increased, and which can be used in any food products and can be applied in a wide range of concentrations. This fat composition contains 50-50,000 ppm of ascorbic acid, and contains a specific amount of water relative to the ascorbic acid content.

Disclosed are solutions having ozone in designated doses, and ozonized oil in nano or micron scales, and also methods of production and to the use of such solutions.