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.

Edible fat-containing product comprising an aqueous phase and 30-99 wt. % of a fat phase, comprising a liquid vegetable oil and a structuring fat, wherein the structuring fat does not contain palm oil or palm oil-derived fractions, wherein the fat phase comprises, calculated on the amount fatty acids of the triglycerides of the fat phase, an amount of C18:0 (stearic acid) from 5 to 25 wt. % and its application as a spread or a wrapper.

Edible fat-containing product comprising an aqueous phase and 30-99 wt. % of a fat phase, comprising a liquid vegetable oil and a structuring fat, wherein the structuring fat does not contain palm oil or palm oil-derived fractions, wherein the fat phase comprises, calculated on the amount fatty acids of the triglycerides of the fat phase, an amount of C18:0 (stearic acid) from 5 to 25 wt. % and its application as a spread or a wrapper.

A process for preparing a low fat water-in-oil emulsion which emulsion comprises water, oil and a hardstock fat. The process involves combining an aqueous phase and a fat phase, wherein the fat phase comprises the hardstock fat and which fat phase is at a temperature such that the fat phase is liquid, followed by subjecting the obtained mixture to high shear mixing effected a high shear mixing device, and wherein the product exiting the high shear mixing process the product is packed without having been subject to any further mixing or working process.

A process for preparing a low fat water-in-oil emulsion which emulsion comprises water, oil and a hardstock fat. The process involves combining an aqueous phase and a fat phase, wherein the fat phase comprises the hardstock fat and which fat phase is at a temperature such that the fat phase is liquid, followed by subjecting the obtained mixture to high shear mixing effected a high shear mixing device, and wherein the product exiting the high shear mixing process the product is packed without having been subject to any further mixing or working process.

The present invention has the objective to provide a stable gas-in-oil-in-water emulsion. Such emulsions can be used as food products, for example as a mayonnaise or salad dressing. This objective has been achieved by a gas-in-oil-in-water emulsion, which is prepared by combining a mixture of sucrose fatty acid ester in water, with an aerated oil containing sucrose fatty acid ester. The aerated oil is dispersed in the aqueous phase, to a product containing oil droplets containing gas bubbles in a continuous aqueous phase. A gas-in-oil-in-water emulsion has been developed which is stable against oil exudation, phase separation and phase inversion for at least two months.

The present invention has the objective to provide a stable gas-in-oil-in-water emulsion. Such emulsions can be used as food products, for example as a mayonnaise or salad dressing. This objective has been achieved by a gas-in-oil-in-water emulsion, which is prepared by combining a mixture of sucrose fatty acid ester in water, with an aerated oil containing sucrose fatty acid ester. The aerated oil is dispersed in the aqueous phase, to a product containing oil droplets containing gas bubbles in a continuous aqueous phase. A gas-in-oil-in-water emulsion has been developed which is stable against oil exudation, phase separation and phase inversion for at least two months.

A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier, and a process for preparing the same.

The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.

A composition comprising first solid or semi-solid fat or liquid or viscous oil composition droplets is disclosed. The first solid or semi-solid fat or liquid or viscous oil composition droplets may comprise an at least partially indigestible and/or slowly digestible material, such that the first solid or semi-solid fat or liquid or viscous oil composition in the droplets is at least partially indigestible and/or slowly digestible. The droplets may optionally be dispersed in a second solid or semi-solid fat or liquid or viscous oil composition.