The present invention relates to lipid-modified starches. It provides a process for preparing a lipid-modified starch paste, which includes the steps of combining starch with a lipid component, the lipid component being selected from any one of monoglyceride and ascorbyl palmitate, to provide a suspension, and heat processing the suspension to form the lipid-modified starch paste. The invention also provides a lipid-modified starch paste, which includes a plurality of spherical micro-particles, each spherical micro-particle having a starch core with an amylose-lipid complex layer on an outer surface of the starch core, the amylose-lipid complex layer operable to regulate water absorption capability of the starch core. The invention further extends to provide various uses of a lipid-modified starch paste as a partial or total fat and/or oil replacement in a foodstuff, an improved fat- and/or oil-containing foodstuff and in particular, a low-calorie mayonnaise.

The invention relates to a process to manufacture a water-in-oil emulsion, comprising ⋅10 to 85 wt. % of liquid oil; ⋅0.5 to 50 wt. % of fat powder comprising hardstock fat; ⋅10 to 85 wt. % of a water-phase; ⋅0.005 to 5 wt. % of lecithin; and ⋅0.01 to 5 wt. % of monoglyceride; comprising the steps of: 1. providing a solution of at most 5 wt. % of the liquid oil, based on the total amount of liquid oil, comprising at least 50 wt. % of dissolved lecithin, based on total amount of lecithin; and at least 50 wt. % of dissolved monoglyceride, based on total amount of monoglyceride; wherein the temperature of the solution is at least 50 degrees Celsius; 2. providing an oil-continuous system comprising at least 75 wt. % of the liquid oil, based on the total amount of liquid oil, wherein the system has a temperature of from 0 to 20 degrees Celsius; 3. contacting the solution provided at step ‘I’ with the system provided at step ‘2’; 4. mixing the mixture provided at step ‘3’ to provide a water-in-oil emulsion; wherein any remaining ingredients are added whole at step ‘2’, step ‘3’ or step ‘4’ or added in parts in any combination at step ‘2’, step ‘3’ and step ‘4’. The process of the invention results in water-in-oil emulsions with an improved stability and a reduced batch-to-batch variation in stability.

Stabilized oils including an edible oil and an antioxidant composition comprising α-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.

This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.

This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.

Provided are an emulsifiable preparation that has little influence on the environment or the human body, that is excellent in long-term storage stability, and that imparts a pleasant touch feeling to the skin, and an aqueous cosmetic that contains the emulsifiable preparation, a food or beverage that contains the emulsifiable preparation, and a pharmaceutical composition that contains the emulsifiable preparation. The emulsifiable preparation includes: one or more aqueous components selected from the group consisting of water and alcohol; an oily component; and microparticles of a polymer compound, in which the microparticles contain cellulose acetate as the polymer compound, and the microparticles has an average particle size of 2 to 10 μm. The aqueous cosmetic contains the emulsifiable preparation. The food or beverage contains the emulsifiable preparation. The pharmaceutical composition contains the emulsifiable preparation.

The present invention addresses the problem of developing a fat-processed starch which is excellent in terms of all of three properties, i.e., “workability during the preparation of a coating material for fries,” “function required of coating materials for fries (adhesion to ingredients)” and “moderate slurry viscosity.” The fat-processed starch of the present invention is produced by a process comprising the steps: adding a fat with which an emulsifying agent has been mixed to a starch having a water content adjusted to 25 to 45 mass %, in an amount of 0.02 to 0.4 mass % in terms of the weight of the fat excluding the emulsifying agent relative to the weight of dry matter of the starch, and mixing the fat and the starch; adjusting the water content of the mixture is 0.2 to 0.5 time that of the starch before the addition of the fat; and aging the starch having the adjusted water content.

A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/vv % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.

An oil-in-water emulsified food composition with a pH of from 2 to 5, comprising water, vegetable oil in an amount of from 65 to 80 wt %, plant protein, bran of mustard seed or cereal grain, wherein the composition is free from egg-derived ingredients.

The present invention relates to a composition comprising water, an oil, an alginate salt and a hydrocolloid, to a method for obtaining same and to the use thereof as a substitute for animal fat.