The present invention relates to a composition comprising a surfactant system comprising lecithin and a diterpene glycoside and/or a glucosylated diterpene glycoside, a non-polar phase comprising a flavor oil, and a polar phase. The invention further relates to a method for the preparation of the inventive composition, as well as to the use of the inventive composition for the preparation of a flavored beverage or personal care product. Moreover, the invention concerns a beverage or personal care product comprising the inventive composition.

Parenteral nutrition formulations for pediatric patients are disclosed. The nutritional formulations include a lipid formulation that comprises an aqueous phase and an oil phase, wherein the lipid formulation is in the form of an oil-in-water emulsion. Multi-chamber containers for parenteral nutrition administration comprising a carbohydrate formulation present in a first chamber, an amino acid formulation present in a second chamber, and the lipid formulation present in a third chamber also are disclosed.

Phospholipid preparations for the improvement of sleep and/or treatment of sleep disorders. Methods of improving sleep and/or treating sleep disorders comprising administering the same.

Phospholipid preparations for the improvement of sleep and/or treatment of sleep disorders. Methods of improving sleep and/or treating sleep disorders comprising administering the same.

An emulsified composition, which allows fat and oil to be easily and uniformly dispersed in a food or drink product when added to the food or drink product, is provided.

The present invention provides an emulsified composition for adding fat and oil to a food or drink product, wherein the emulsified composition contains fat and oil, an ionic surfactant, and a polyhydric alcohol, a content of the fat and oil is 5% by mass or more and 65% by mass or less with respect to a total amount of the emulsified composition, a content of the ionic surfactant is 0.3% by mass or more and 6.0% by mass or less with respect to the total amount of the emulsified composition, the ionic surfactant contains at least lecithin and/or lysolecithin, the emulsified composition has a specific gravity of 1.0 or more at 20 C. and a viscosity of 60,000 mPa.Math.s or less at 20 C., and a difference of L2 value-L1 value calculated by the following definition at 20 C. is positive: L1 value: lightness value of the emulsified composition; L2 value: lightness value of the emulsified composition obtained by adding 100 times by mass of fresh water to the emulsified composition.

An edible and thermoreversible oleogel comprising an oil or mixture of oils, grease or mixtures of fats and a structuring agent or mixture of structuring agents on the basis of a distilled monoglyceride of saturated fatty acid having from 12 to 24 carbon atoms that contains more than 90% by weight of monoglycerides, the monoglycerides of the saturated fatty acid are at least 40% by weight of monoglycerides of stearic acid and at least 30% by weight of monoglycerides of palmitic acid. The oleogel is prepared by the combination of oil, grease, and the structuring agent followed by a heating of the mixture, which is then cooled to obtain the oleogel. The resulting oleogel can be used as a substitute for fat in food products.

A water-in-oil-in-water (W.sub.1/O/W.sub.2) emulsion comprising a lipid phase (O) and a water phase (W.sub.2), the lipid phase being distributed inside the water phase, wherein the lipid phase contains water droplets (W.sub.1), wherein the water content inside the lipid phase is between 10 wt % and 80 wt % relative to total weight of the lipid phase, wherein the water droplets are stabilized inside the lipid phase by an emulsifier composition, wherein the emulsifier composition comprises an Acetone-insoluble (AI) component containing a Phosphatidyl Choline (PC), a Phosphatidyl Inositol (PI), a Phosphatidyl Ethanolamine (PE) and a Phosphatidic Acid (PA), wherein PC is at most 15.5% relative to the total weight of the emulsifier composition and wherein the emulsifier composition has a phospholipid weight ratio R of at most 65%, the ratio R being defined according to Formula R(in %)=100(PC+PI+PE+PA)/AI.

The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36 C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33 C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4 C. below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20 C., wherein the liquid oil has a solid fat content of less than 15 wt. % at 20 C., and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.

Edible formulations are provided that include an aqueous component, a lipid component including a triglyceride, and a cannabis-derived oil. The edible formulation can be in the form of an emulsion having a continuous phase including the aqueous component and a dispersed phase including the lipid component and the cannabis-derived oil. Upon whipping or dispensing the edible formulation from a pressurized container, the edible formulation can take the form of a colloid having a continuous phase including the edible formulation and a dispersed phase including a gas. Dairy and nondairy whipped cream products can be provided thereby that exhibit antioxidant properties, provide relaxing and calming effects, and have improved mouthfeel, emulsification properties, and creaminess.

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monogiycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition.