Coconut oil, coconut oil blends that are high in MCTs such as LouAna liquid coconut oil, pure MCT oils, and Omega-3 oils 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), or a combination of sunflower lecithin and SSL. By emulsifying these oils/oil blends, a good tasting creamy shot or a cream substitute can be formed.

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 disclosure discloses vegetable protein-based fat analogue, preparation therefor and use thereof in 3D/4D printing, and belongs to the technical field of oil and emulsified fat products. In the present disclosure, a nanoscale pea/mung bean protein gel is prepared by combination of a thermal method/an enzymatic method first, and nanoscale microgel particles are obtained by high pressure homogenization/microfluidization treatment. Then, an O/W or W/O/W fat analogue system is obtained by a single-step/multi-step emulsification method, subjected to property improvement by adjusting an oil phase proportion, the type of polysaccharide for compounding and the like, and used in 3D food printing. Finally, conventional cocoa butter, a cocoa butter equivalent or a cocoa butter substitute in chocolate is substituted to different degrees to construct chocolate pastes with different thermodynamic properties, and spontaneous changes, namely 4D printing, of a 3D printing structure of the chocolate overtime are achieved by thermal induction.

The present disclosure discloses vegetable protein-based fat analogue, preparation therefor and use thereof in 3D/4D printing, and belongs to the technical field of oil and emulsified fat products. In the present disclosure, a nanoscale pea/mung bean protein gel is prepared by combination of a thermal method/an enzymatic method first, and nanoscale microgel particles are obtained by high pressure homogenization/microfluidization treatment. Then, an O/W or W/O/W fat analogue system is obtained by a single-step/multi-step emulsification method, subjected to property improvement by adjusting an oil phase proportion, the type of polysaccharide for compounding and the like, and used in 3D food printing. Finally, conventional cocoa butter, a cocoa butter equivalent or a cocoa butter substitute in chocolate is substituted to different degrees to construct chocolate pastes with different thermodynamic properties, and spontaneous changes, namely 4D printing, of a 3D printing structure of the chocolate overtime are achieved by thermal induction.

Taste-enhanced liquid, semi-solid and/or solid oil-based suspensions are provided, which consist of a carrier oil and edible solid particles (e.g., crystalline salt and/or sugar, and optionally spices) having median diameter of less than 15 ?m. The particles are reduced in size in the suspension, allowing enhancement of their organoleptic effects while reducing their amount to meet nutritional demands. The solid or semi-solid oil-derivatives comprise heterogeneous triglycerides of saturated fatty acids, including at least one saturated fatty acid having 12 carbons or moreselected to provide a required temperature-viscosity profile and/or a required melting temperature profile of the oil-derivative that corresponds to the food product. Also, non-oxidizing frying oil is provided, based on saturated fatty acids. The frying oil comprises triglycerides that include mostly or wholly saturated fatty acids, as well as small amounts of antioxidants that prevent residual oxidation of the oil during prolonged frying.

Examples are disclosed that relate to a food product and a method of manufacturing a food product. One disclosed example provides a food product including a foamed aquafaba-containing substrate network, a strengthening component configured to provide mechanical strength to the foamed aquafaba-containing substrate network, a polysaccharide-based viscosity-increasing component, and a starch.

Examples are disclosed that relate to a food product and a method of manufacturing a food product. One disclosed example provides a food product including a foamed aquafaba-containing substrate network, a strengthening component configured to provide mechanical strength to the foamed aquafaba-containing substrate network, a polysaccharide-based viscosity-increasing component, and a starch.

A salted spreadable food cream consists from 3%-60% by weight of a lipid component (A) including or consisting of a solid fat; (B) 5%-50% by weight of a dehydrated, dried, and/or freeze-dried flavor component; (C) 5%-70% by weight of a filler consisting of milk or its derivatives; (D) 0.2%-3% by weight of an emulsifier; and (E) 0%-5% by weight of a supporting ingredient, has salt between 1 g/100 g and 2.5 g/100 g, a viscosity between 11,000 cP and 65,000 cP, a fineness between 10 pm and 100 pm, and a water activity value lower than 0.5. A method for the preparation of the salted spreadable food cream includes providing the ingredients (A) to (D) and optionally (E), and refining the ingredients (A)-(D) and optionally (E) at a predetermined working temperature for a predetermined working time.

Water-based release coatings are disclosed. The water-based release coatings include a homogenous blend of water, a surfactant comprising saponin glycosides, and lecithin. The mixture of saponin glycosides are preferably derived from the Quillaja plant. The release coatings can be used for reducing or preventing build-up on a cooking surface.

This disclosure provides cannabinoid compositions with improved shelf-life stability, methods of use thereof, and methods of preparation thereof.