The present invention relates to a composition comprising an oil phase, and particles of puffed maize kernel endosperm, dispersed in said oil phase, wherein upon sieving at least 80 wt % of said particles passes a sieve with apertures of 500 .Math.. The invention also provides a method to prepare such compositions and use of particles of puffed maize kernel endosperm to structure the oil phase of a composition comprising an oil phase.

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 maize kernel endosperm, dispersed in said oil phase, wherein upon sieving at least 80 wt % of said particles passes a sieve with apertures of 500 .Math..Math.. The invention also provides a method to prepare such compositions and use of a synergistic combination of hardstock fat and particles of puffed maize kernel endosperm to structure the oil phase of a composition comprising an oil phase.

The present invention relates to a fat spread composition in oil-in-water emulsion comprising milk fat, vegetable oil(s), an acidified milk-based mass and water, wherein pH of the spread is in the range of 4.8-6.5 and the fat content of the spread is in the range of 30 to 60% (w/w) based on the weight of the composition. In a second aspect, the invention relates to a method for producing a fat spread, wherein said method comprises the steps of: a) providing a water phase, b) providing an oil phase, c) emulsifying the oil phase into the water phase to provide an oil-in-water emulsion, d) heat-treating the formed emulsion, e) optionally homogenizing the emulsion, f) cooling the emulsion, g) providing a spread, h) optionally packing the spread.

The present invention concerns a solid creamy alimentary formulation based on olive oil comprising olive oil in an amount comprised between 50 and 90% by weight, fat of vegetable origin between 5 and 50% by weight, water between 0 and 25% by weight, emulsifying agents between 0.2 and 1.2% by weight, vegetable fibers for alimentary use between 0.2 and 1.5% by weight, organic acid for alimentary use between 0.01 and 0.15% by weight; a method of manufacturing and uses thereof.

A metastable, translucent flavor nanoemulsion is provided. The nanoemulsion contains a flavor oil phase, an aqueous phase, and a surfactant system containing a first lecithin and a second lecithin. The nanoemulsion is free of any non-natural surfactant. The surfactant system contains free fatty acid 15% or less. The first lecithin has an HLB of 1 to 8, and the second lecithin has an HLB of 8 to 16 and contains phosphatidylcholine and lysophosphatidylcholine 20% or greater. Also disclosed are a method for preparing the nanoemulsion and use of the nanoemulsion in liquid beverages and liquid beverage concentrates.

An oil-in-water emulsion comprising an excess of n-alkenyl succinic modified starch for use in producing clear citrus flavored beverages without the need for additional emulsifiers, or the need for washing the citrus oil.

Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.

Systems and methods describe improvements in the automated production of meat analogues. Ingredients are provided, including oil, water, binding agent(s), and one or more forms of protein to be separately and continuously conveyed through a facility. Concurrently to the ingredients being conveyed through the facility, a number of actions occur. The system emulsifies the oil, water, and binding agent(s) within an emulsifying machine to form a final emulsion. A hydration process is separately applied to at least one of the forms of protein. The system mixes and conveys the protein(s) with the final emulsion in a final mixer to form a final dough.

Provided herein is a novel composition for oral administration and delivery of Noble gas, such as xenon or argon. Methods of treating and preventing neuronal or cardiovascular damage with such compositions are also provided.

A water-insoluble fullerene is at least partially dissolved in a biocompatible lipid carrier, especially a fat or an oil such as butter, olive oil, and liquid paraffin. When administered to mammals, the fullerene, most preferably [60]fullerene dissolved in olive oil, scavenges free radicals and prolongs life span in rats.