This method includes the provision of a first fluid (36) including the first phase and a first precursor polymer of the coacervate contained in the first phase, and the formation of drops of the first fluid (36) in a second fluid (40) intended to form the second phase (16). It includes the steps of introducing a second precursor polymer of the coacervate into the second fluid (40) and, during the formation of each drop (12), or once each drop (12) has been formed, for generating the coacervate layer by interaction between the first precursor polymer and the second precursor polymer at the interface between the first phase (14) and the second phase (16).

Provided is an emulsified liquid seasoning in which degradation of taste and flavor with the storage is suppressed. An emulsified liquid seasoning comprising the following components (A), (B), and (C) blended therein: (A) 3 fatty acids derived from a fat or oil, in an amount of 3 to 20% by mass; (B) rosmarinic acid; and (C) reduced glutathione, wherein (D) a phospholipid is blended in an amount of 0.4% by mass or less into the emulsified liquid seasoning.

Provided is an emulsified liquid seasoning in which degradation of taste and flavor with the storage is suppressed. An emulsified liquid seasoning comprising the following components (A), (B), and (C) blended therein: (A) 3 fatty acids derived from a fat or oil, in an amount of 3 to 20% by mass; (B) rosmarinic acid; and (C) reduced glutathione, wherein (D) a phospholipid is blended in an amount of 0.4% by mass or less into the emulsified liquid seasoning.

Provided is a separated liquid seasoning in which deterioration of taste and flavor with the storage is suppressed. A separated liquid seasoning comprising the following components (A), (B), and (C) blended therein: (A) 3 fatty acids derived from a fat or oil, in an amount of from 3 to 20% by mass; (B) rosmarinic acid; and (C) reduced glutathione, wherein (D) a phospholipid is blended in an amount of 40 ppm or less in the emulsified liquid seasoning.

Provided is a separated liquid seasoning in which deterioration of taste and flavor with the storage is suppressed. A separated liquid seasoning comprising the following components (A), (B), and (C) blended therein: (A) 3 fatty acids derived from a fat or oil, in an amount of from 3 to 20% by mass; (B) rosmarinic acid; and (C) reduced glutathione, wherein (D) a phospholipid is blended in an amount of 40 ppm or less in the emulsified liquid seasoning.

The invention relates to an oil-continuous savoury concentrate comprising: 24-85 wt. % of fat by weight of the total concentrate, said fat having a solid fat content at 20 C. (N20) of at least 2 wt % (the solid fat is expressed as wt % by weight of the total amount of fat in the savoury concentrate); 8-50 wt. % of water by weight of the total concentrate; 0.1-20 wt % of water structuring agent by weight of the amount of water in the concentrate; 0.2-3 mol per 100 g of water of alkalimetal cation selected from Na+, K+ and combinations thereof; 0.2-3 mol chloride anion per 100 g of water; wherein fat and water are present in a weight/weight ratio fat to water of at least 2:3, preferably of at least 3:4. The savoury concentrate of the present invention can suitably be used as a base for the preparation of, for instance, soups and sauces. The savoury concentrate is ambient stable and despite the fact that it contains a substantial amount of salt, it exhibits a reduced tendency to form particles of crystalline salt.

There are provided odorless shea based esters as an ingredient composition comprising: a) 81-97 wt % of at least one short chain alcohol alkyl ester, at least partially from a natural source, b) 3-19 wt % of triterpene esters where at least one is a cinnamic triterpene ester, and c) 1100 ppm or less of at least one short chain alcohol cinnamic ester. There is further provided a method of manufacturing the composition comprising a deodorization step. An advantage is that an odourless or an almost odourless composition can be provided.

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.

A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a grain-derived component.

Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solution to form a solution or dispersion of the compound; and b. drying the solution or dispersion to form a solution or solid dispersion of the compound wherein the compound has an increased dissolution rate in water as compared to the compound when dissolved in water alone.