The present invention relates to a liquid creamer composition comprising unsaturated high oleic oils in an amount from 65 to 95% by weight of the total fat in the creamer composition, oil soluble antioxidants and water soluble or dispersible natural plant extract antioxidants. The invention also relates to a beverage composition comprising the liquid creamer composition, and a method of making it.

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.

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.

Process to manufacture edible aerated water-in-oil emulsion comprising: from 0.5 to 50 wt. % of micronized fat powder comprising hardstock fat; from 10 to 85 wt. % of liquid oil; from 10 to 85 wt. % of water-phase; from 2 to 100 vol. % of gas-phase; wherein the gas has an average solubility in water at 20 degrees Celsius and at 1 bar of pressure of at most 0.75 gram gas per kg water; and wherein the gas has an average solubility in sunflower oil at 20 degrees Celsius and at 1 bar of pressure of at most 0.75 gram gas per kg oil; comprising the step of: mixing the fat powder, the liquid oil, the water-phase and the gas-phase to provide the edible aerated water-in-oil emulsion.

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.

Emulsion and emulsion preconcentrate compositions comprising omega-3 fatty acids and uses thereof are disclosed.

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 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.

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.

In each of its various embodiments, the present invention discloses microemulsions that carry antioxidants.