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 present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues.

A process is disclosed for modifying citrus fiber. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 w %, anhydrous basis. The citrus fiber can have a viscosity of at least 1000 mPa.Math.s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s1 at 20 C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

The invention pertains to an oil-in-water emulsion comprising: an oil comprising an active ingredient, and optionally a solvent for dissolving the active ingredient; water; and an emulsifier comprising acacia gum and a polysaccharide thickener to form oil droplets of the oil, wherein the d50 value of the oil droplets is at most 2 m.

The technology disclosed in this specification is directed to pea protein emulsifiers containing dissolved pea protein and oil-in-water emulsions containing the pea protein emulsifier and so having dissolved pea protein content. The pea protein emulsifiers can be made from protein remaining dissolved the process water of a pea protein isolation process. The disclosed dissolved pea protein emulsifiers make emulsions have good stability against oil separation.

The technology disclosed in this specification is directed to pea protein emulsifiers containing dissolved pea protein and oil-in-water emulsions containing the pea protein emulsifier and so having dissolved pea protein content. The pea protein emulsifiers can be made from protein remaining dissolved the process water of a pea protein isolation process. The disclosed dissolved pea protein emulsifiers make emulsions have good stability against oil separation.

The invention relates to a new method for the formulation of oily substances, and to powders and solid dosage forms obtainable thereof. The process comprises a step of spray-drying of an oil-in-water emulsion comprising an octenyl succinate starch and a maltodextrin.

The invention relates to citrus fibers in dry form having a water holding capacity (WHC) of at least 35 mL of water per gram of anhydrous (0% moisture) fibers. Said fibers also have a swelling factor (SV), wherein when applying a gravitational force (G-force) on an aqueous medium containing 1 wt % of said fibers dispersed therein, the WHC varies with the G-force according to Formula (1) wherein DF is a decay factor of at least 500.

[00001]$\begin{array}{cc}\mathrm{WHC}\mathrm{SV}-e^{\frac{1}{\mathrm{DF}.Math.G-\mathrm{force}}}& \left(1\right)\end{array}$

A method for producing a food product includes preparing a mixture including one or more dried food ingredients and at least one oil or fat, wherein a total fat content in the mixture is 10 to 98% by mass, pulverizing the dried food ingredients in the mixture, and obtaining a food composition comprising the at least one oil or fat and 2 to 98% by mass of fine particles of the dried food ingredients. The dried food ingredients are selected from the group consisting of a vegetable, a fruit and an alga. The food composition has a water content of less than 20% by mass. When the food composition is subjected to an ultrasonication treatment at a frequency of 40 kHz and an output of 40 W for 180 seconds, the fine particles after the ultrasonication treatment have a modal diameter of 0.3 to 200 m.