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.

A composition containing a starch at a content of equal to or higher than 75% by mass, wherein the composition contains a low molecular weight starch as the starch at a content of equal to or higher than 3% by mass and equal to or lower than 45% by mass, the low molecular weight starch being obtainable from a starch containing amylose at a content of equal to or higher than 5% by mass as a raw material, wherein a peak molecular weight of the low molecular weight starch is equal to or higher than 310.sup.3 and equal to or lower than 510.sup.4, wherein a degree of swelling in cold water of the composition at 25 degrees C. is equal to or higher than 7 and equal to or lower than 20, and wherein a content of an oversieve fraction of a granulated material in the composition on 0.5 mm mesh is equal to or lower than 50% by mass.

The present invention discloses a method for preparing coffee cream, comprising the following steps: (1) preparing oil phase; (2) preparing aqueous phase; (3) add aqueous phase to the oil phase to mix them, stir evenly and perform sterilization; (4) dissolve coffee extract in 40-70 C. water and perform sterilization; (5) add the sterilized aqueous solution of the coffee extract to the sterilized oil-water mixture, stir evenly and homogenize; (6) stir the homogenized material at a temperature of below 10 C. for 1 hour at a low speed, then perform filling, and preserve under a frozen condition below 18 C. Compared with traditional technology, the present invention has the following advantages. The present invention improves the process conditions, adjusts feeding sequence of components. After the coffee powder is sterilized alone, it is mixed with the sterilized water-oil phase. By this process, it solves the problem of damage of surface tension. The cream made by this process, after whipping, has smooth surface and no pores, with stable foam structure, good operability, high whipping rate and pure and long-lasting favor. The products made have good freeze-thaw stability.

The present invention discloses a method for preparing coffee cream, comprising the following steps: (1) preparing oil phase; (2) preparing aqueous phase; (3) add aqueous phase to the oil phase to mix them, stir evenly and perform sterilization; (4) dissolve coffee extract in 40-70 C. water and perform sterilization; (5) add the sterilized aqueous solution of the coffee extract to the sterilized oil-water mixture, stir evenly and homogenize; (6) stir the homogenized material at a temperature of below 10 C. for 1 hour at a low speed, then perform filling, and preserve under a frozen condition below 18 C. Compared with traditional technology, the present invention has the following advantages. The present invention improves the process conditions, adjusts feeding sequence of components. After the coffee powder is sterilized alone, it is mixed with the sterilized water-oil phase. By this process, it solves the problem of damage of surface tension. The cream made by this process, after whipping, has smooth surface and no pores, with stable foam structure, good operability, high whipping rate and pure and long-lasting favor. The products made have good freeze-thaw stability.

An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice in an amount providing 5-2,000 g gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.

Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat.

This invention relates to compositions comprising cellulose particles and methods for making and using same. This invention also relates to compositions comprising a fluid and particles comprising cellulose. Thus, disclosed herein are methods of manufacture, isolation, purification, and handling of cellulose particles. Also disclosed are uses for cellulose particles as additives in leavened or leavenable food products, or in an emulsion or emulsifiable product, or as a suspension aid, or in a thickened composition, or in a meat or meat analog product, or in a personal care formulation, or in a beauty formulation, or in a cosmetic formulation, or in a skin care formulation. Also disclosed are uses for cellulose particles in subterranean treatment compositions. Also disclosed are uses for cellulose particles in metal working compositions, cutting compositions, and stamping compositions. Also disclosed herein are resuspendable particles comprising cellulose. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention.

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.

The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.

A process for preparing a slurry of an edible oil phase and fat powder, and to a process of preparing an edible fat-continuous spread out of such, wherein the oil phase comprises olive oil.