Packaged aerated acidified food compositions (e.g., aerated dips, sauces, etc.) having a low density (e.g., 0.4 to 0.8 g/cm.sup.3) due to incorporation of gas bubbles (e.g., nitrogen or air) within an aerated matrix. In addition to the aerated matrix the composition further includes a relatively high fraction of oil (e.g., as an oil/water emulsion). The compositions are shelf-stable, so as to exhibit microbial stability and stability with respect to the aerated low density whipped texture, without requiring refrigeration. The composition includes the aerating gas (e.g., nitrogen or air), a protein (e.g., soy or dairy), a stabilizer (e.g., a hydrocolloid, a cyclodextrin, a monoglyceride, and/or a diglyceride), oil, water, an emulsifier, and a food grade acid. Flavors, spices, and other components may be included.

Nut butter-based compositions having a novel texture are provided herein. A composition provided herein includes a nut butter, a fat system, a sugar, and a firming agent. Methods of making a nut butter-based composition and food products that include a nut butter-based composition are also described.

Nut butter-based compositions having a novel texture are provided herein. A composition provided herein includes a nut butter, a fat system, a sugar, and a firming agent. Methods of making a nut butter-based composition and food products that include a nut butter-based composition are also described.

A method of making cannabis oil hydrophilic comprising the steps of heating a base oil in the range of about 120 to 220 F., adding cannabis oil to create a mixture, blending the mixture at a high speed and adding at least one emulsifying agent to the mixture while blending, and adding water to form the composition wherein the cannabis oil is hydrophilic and is soluble in water.

Method for preparing an edible fat composition of the margarine type, comprising the steps of: preparing an emulsion by mixing 10 parts of food oil of vegetable origin, 7 to 10 parts of aqueous phase and one part of powdered vegetable fibres; homogenizing the emulsion at a pressure of at least 50 bar; pasteurizing the emulsion after homogenizing it.

In accordance with the invention, it was found, surprisingly, that a polyunsaturated fatty acids (PUFAs)-comprising biomass with other feedstuff components can be extruded at a low energy input of 12-28 Wh/kg to give an extrudate with a very high oil load capacity.

In accordance with the invention, it was found, surprisingly, that a polyunsaturated fatty acids (PUFAs)-comprising biomass with other feedstuff components can be extruded at a low energy input of 12-28 Wh/kg to give an extrudate with a very high oil load capacity.

A cannabis infused sweetener comprising cannabis oil; at least one emulsifying agent selected from the group consisting of xanthan gum, guar gum, lecithin, carrageen, monoglycerides, natural emulsifiers and organic emulsifiers that are safe for ingestion by humans; and a sweetener; and a cannabis infused elixir comprising cannabis oil; at least one emulsifying agent; a sweetener and flavoring extracts or fruit syrups; both the sweeteners and the elixirs are bio-available, fast acting and highly metabolizable.

Coconut oil, coconut oil blends that are high in MCTs such as LouAna liquid coconut oil, pure MCT oils, Omega-3oils, cannabidiol (CBD), hemp extract, tree nut oil, macadamia oil, almond oil, cashew oil, avocado oil, docosahexaenoic acid (DHA), fish oil, and/or conjugated linoleic acid (CLA) may be emulsified to create an emulsified oil or blend that may take the form of a creamy shot or a cream substitute. These oils and/or blends may be emulsified using an emulsifier that may be selected from the following: sunflower lecithin, sodium stearoyl lactylate (SSL), acacia gum, beta-cyclodextrin, and combinations of same. By emulsifying these oils/oil blends, a good tasting creamy shot or a cream substitute can be formed.

The present invention relates to a composition comprising a structured oil phase, wherein the oil phase comprises liquid oil; hardstock fat; and particles of puffed endosperm of one or more puffable seeds, dispersed in said oil phase, wherein wherein the puffed endosperm comprises puffed endosperm of puffable seeds other than maize kernels. The invention also provides a method to prepare such compositions and use of a synergistic combination of hardstock fat and particles of puffed endosperm of one or more puffable seeds to structure the oil phase of a composition comprising an oil phase.