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.

It relates to an edible emulsion substantially free of trans fatty acids comprising: a) from 1.2 to 3.0 wt % of one or more thermogelling cellulose ethers, b) from 40 to 50 wt % of one or more vegetable oils, c) a pH adjusting agent in an amount such that the pH of the final emulsion is from 3.5 to 6.0, d) from 0.02 to 0.5 wt % of an ionic naturally occurring polysaccharide of vegetal or microbiological origin, e) from 45 to 60 wt % of water, wherein the pH of the emulsion is from 3.5 to 6.0; wherein the amount of trans fatty acids in the emulsion is lower than 0.1 wt %, and wherein the percentages are expressed with respect to the total weight of the emulsion provided that the sum of the amounts of the components is equal to or less than 100%. It also relates to a process for its preparation and to a food stuff comprising the emulsion as defined above.

A high stearic oilseed stearin fat including: from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is higher than 1; and at least 1% of trisaturated triglycerides; in which the Ssn-2/Stotal100 value is of from 11 to 98; and a process for preparing the same.

A high stearic oilseed stearin fat including: from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is higher than 1; and at least 1% of trisaturated triglycerides; in which the Ssn-2/Stotal100 value is of from 11 to 98; and a process for preparing the same.

Novel compositions comprising omega-3 fatty acids and uses thereof are disclosed.

Novel compositions comprising omega-3 fatty acids and uses thereof are disclosed.

A method of producing a low-fat product from a starting material made of a fat and/or oil containing plant- or animal item includes providing the starting material at a temperature of at least 35 C. and extracting a greater part of the extractable oil and/or fat originally contained in the plant or animal item from the starting material using a first decanter centrifuge. The first decanter centrifuge is thereby leaving a residue of solids and liquids. The residue is forming the low-fat product.

A method of producing a low-fat product from a starting material made of a fat and/or oil containing plant- or animal item includes providing the starting material at a temperature of at least 35 C. and extracting a greater part of the extractable oil and/or fat originally contained in the plant or animal item from the starting material using a first decanter centrifuge. The first decanter centrifuge is thereby leaving a residue of solids and liquids. The residue is forming the low-fat product.

Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.

Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.