Stabilized oils including an edible oil and an antioxidant composition comprising cα-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 invention relates to alkyl 5-acyloxydecanoate having formula (1) as follows: ##STR00001##
wherein R.sub.1 denotes a hydrogen atom or an alkyl group having one to four carbon atoms, R.sub.2 denotes an alkyl group having one to four carbon atoms, with the proviso that the case where R.sub.1 is a methyl group and R.sub.2 is a methyl group or an ethyl group is excluded, which is capable of giving to food products or the like a characteristic flavor, or a sensory impression, of milk, fat or cream, and to the use of the same in flavoring compositions.

A flavor nanoemulsion. The nanoemulsion contains a plurality of oil droplets, an aqueous phase, and a surfactant system including a polyethoxylated sorbitan fatty acid ester and a lecithin. Also disclosed is a liquid beverage or a liquid beverage concentrate containing the nanoemulsion and a method of preparing the same.

An apparatus and system for extracting essential oil from plant material, and in particular, cannabis plant material, is described. The apparatus has top and bottom rollers that apply heat and pressure to the plant material as the plant material passes through the rollers for the extraction of essential oil. The top and bottom rollers are powered by a hand crank or motor, and the top and bottom rollers are heated by heaters regulated by a temperature controller. Also described is a method that uses a combination of heat, pressure, and speed for efficient extraction of high quality essential oil from plant material, and in particular, cannabis plant material.

An apparatus and system for extracting essential oil from plant material, and in particular, cannabis plant material, is described. The apparatus has top and bottom rollers that apply heat and pressure to the plant material as the plant material passes through the rollers for the extraction of essential oil. The top and bottom rollers are powered by a hand crank or motor, and the top and bottom rollers are heated by heaters regulated by a temperature controller. Also described is a method that uses a combination of heat, pressure, and speed for efficient extraction of high quality essential oil from plant material, and in particular, cannabis plant material.

Described herein is a food grade emulsion capable of modulating sensory properties in foods and beverages. The emulsion is characterized by the presence in its dispersed phase of at least one enzymatically modified lipid component. The emulsion constitutes a stable and effective flavour delivery system and can thus be incorporated as such in a food composition or a beverage composition.

Disclosed is a spreadable propolis products which can be used in many sectors such as food, health and cosmetics that offer them for human consumption in their most suitable and in the highest form of bioavailability, in a fast and easy consumable state by properly extracting propolis which cause development of antioxidant, antimicrobial, antifungal, antivirus, anti-inflammatory, anti-cancerogen and anesthesic effects as well as many beneficial biological activities. Production methods thereof are also disclosed.

Disclosed is a spreadable propolis products which can be used in many sectors such as food, health and cosmetics that offer them for human consumption in their most suitable and in the highest form of bioavailability, in a fast and easy consumable state by properly extracting propolis which cause development of antioxidant, antimicrobial, antifungal, antivirus, anti-inflammatory, anti-cancerogen and anesthesic effects as well as many beneficial biological activities. Production methods thereof are also disclosed.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A composition having an oil-in-water dispersion with enhanced stability is provided. The oil-in-water dispersion has particles of a hydrophobic agent with an average particle size between about 100 to about 999 nm, where the distribution of particle sizes are a monodispersity about the average particle size, and the negative charge on the particles generates a force of repulsion that exceeds the force of coalescence among the particles of the hydrophobic agent in the oil-in-water dispersion. A method for applying the composition to a food and/or beverage is also provided. The submicron average particle size, dispersity, and force of repulsion of the particles in the dispersion increase the extent of penetration and accelerate diffusion of the particles of the hydrophobic agent throughout a water phase of a food or beverage, to enhance the physical, chemical, nutritional and/or sensory properties of the food or beverage, and to prevent freezer burn.