The subject matter discloses an edible fat composition, comprising fat component, a protein component comprising milk protein and fiber. The protein component comprises milk caseins and may be milk, yogurt, cream and others.

A method of preparing a self-emulsifying fat composition comprises the steps of: providing a fat composition comprising triglycerides; separating a portion from the fat composition; reacting the separated portion with glycerol to obtain a reacted portion comprising monoglycerides (MG) and diglycerides (DG); and reintroducing at least part of the reacted portion into the fat composition to obtain a self-emulsifying fat composition comprising predetermined amounts of MG and DG.

Reduced fat, shelf stable double emulsion condiments. The condiments produced have a reduced fat content, shelf stability, and an enhanced taste profile. The process of making the products is also described.

An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice in an amount providing 5-2,000 g gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.

The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.

A process for preparing a slurry of an edible oil phase and fat powder, and to a process of preparing an edible fat-continuous spread out of such, wherein the oil phase comprises olive oil.

Compositions comprising plant-based compositions and food products are described herein. The plant-based compositions and food products include a protein isolate, a food additive, and optionally a food component. The food additive optionally includes a plasticizer, an oil, a flavoring component, a surfactant and/or a coloring component. The protein isolate comprises a ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO) protein isolate. In some cases, compositions described herein include emulsions comprising a RuBisCO protein isolate extracted from Lemna minor, optionally wherein the RuBisCO protein isolate is comprised in an oil-in-water emulsion.

The present invention relates to foodstuffs comprising structured fats and/or fat-like compositions and methods for making the same. In particular, the foodstuff may be a sausage, baked good, dairy product, confectionery product or food emulsion with improved properties, such as health benefits and/or improved thermal and/or textural properties and/or an improved oral sensory experience.

The present invention relates to foodstuffs comprising structured fats and/or fat-like compositions and methods for making the same. In particular, the foodstuff may be a sausage, baked good, dairy product, confectionery product or food emulsion with improved properties, such as health benefits and/or improved thermal and/or textural properties and/or an improved oral sensory experience.

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 monoglycerides 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.