Disclosed is a base oil for functional food oils and fats, a preparation method therefor and the use thereof. The base oil for functional food oils and fats is formed through ternary transesterification on medium-chain triglycerides, high-melting-point fat and oils rich in linolenic acid. The base oil for functional food oils and fats has a wide melting range, can significantly improve the glucose and lipid metabolism disorder, balance the essential and functional fatty acids in the body, and quickly replenish energy. Animal experiments were conducted and the fatty acid composition and distribution of the base oil were optimized and determined through comparative analysis based on evaluation indicators such as the improved effect in glucose and lipid metabolism and melting point.

It is an object of the present invention to provide a mayonnaise-style dressing which has physical properties comparable to those of mayonnaise, without containing protein such as egg, and the present invention relates to a mayonnaise-style dressing obtained by mixing water, an oil or fat, a cyclodextrin, and a water-soluble gelling agent to obtain a mixture, and adding an emulsifying agent to the mixture and further mixing the mixture and the emulsifying agent.

The present disclosure relates to a foodstuff composition, in particular a spreadable food composition, more in particular an olive oil-based functional spread fat composed by olive oil fortified with a functional ingredientthe olive pomace active ingredient. This functional ingredient is a mixture of bioactive compounds, in particular hydroxytyrosol, tyrosol, sterols, tocopherols, triterpenes, coenzyme Q10, K, Mg and Ca, among others, obtained from olive pomace by mechanical pressing.

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.

An objective of the disclosure is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%.

The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues.

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps.

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps.

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.

Described is a method for producing powdered oil and/or fat composition containing an oil and/or fat component that includes one or more XXX-type triglycerides with specific fatty acid residue X, the method comprising (a) preparing solid oil and/or fat composition raw material containing XXX-type triglycerides; (b) heating the solid oil and/or fat composition raw material obtained in (a) at a temperature below melting point thereof to transform the oil and/or fat component in the solid oil and/or fat composition raw material into ?-type oil and/or fat, thereby obtaining ?-type oil and/or fat-containing composition raw material; and (c) pulverizing the ?-type oil and/or fat-containing composition raw material obtained in (b) by collision among the raw materials without mechanical pulverization, thereby obtaining powdered oil and/or fat composition.