The invention relates to a method of producing an emulsion or suspension from a biomass. The invention also relates to producing a powder or products produced therefrom. The invention also relates to an emulsion or suspension produced by a method as described herein. The invention also relates to a powder produced by a method as described herein or products produced therefrom.

The purpose of the present invention is to provide an ascorbic acid-containing fat in which the ascorbic acid content of the ascorbic acid-containing fat is increased, and which can be used in any food products and can be applied in a wide range of concentrations. This fat composition contains 50-50,000 ppm of ascorbic acid, and contains a specific amount of water relative to the ascorbic acid content.

Disclosed are solutions having ozone in designated doses, and ozonized oil in nano or micron scales, and also methods of production and to the use of such solutions.

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 method comprising: (a) bringing water and oil to a temperature above the melting point of the oil; (b) combining oil and water in a ratio (W/W) between 2:1 and 5.7:1 (c) adding 0.5% to 2% W/W of Canna arrowroot powder relative to total weight of oil and water; (e) mixing to form an emulsion.

The application refers to process for production of a nano-microemulsion system of plant oil triglycerides, including: (i) preparing a dispersed phase plant oil triglyceride; (ii) preparing a carrier made from a mixture of propylene glycol monocaprylate and lecithin by a weight ratio of 5-6:1-1.5; (iii) adding the carrier to the dispersed phase by a weight ratio of 3-4:1-1.5, wherein the dispersed phase temperature is maintained between 60-100 C. while stirring under vacuum, followed by introduction of the whole mixture through the high-pressure microjet homogenizer; (iv) adding Tween 80 and Tween 60 to the solution mixture obtained in step (iii) by a weight ratio of 3-4:1-1.5:1-1.5, wherein the temperature of the dispersed phase is continuously maintained between 60-100 C. while stirring under vacuum; and (v) forming a nano-microemulsion system of plant oil triglycerides by cooling the mixture, followed by homogenization of the mixture by ultrasonication to achieve a droplet size of less than 100 nm, quality control of the resultant product by dissolution thereof in water and measurement of the transparency, in which if the required transparency is not met, continue to heat and measure the transparency until the required transparency is met, then stop the reaction, and emulsification of the mixture to obtain a nano-microemulsion system of plant oil triglycerides.

The present invention relates to a food composition, a process for the production of the food composition, a food composition producible by the method according to the invention, the use of the food composition and products comprising the food composition according to the invention.

The present invention relates to a food composition, a process for the production of the food composition, a food composition producible by the method according to the invention, the use of the food composition and products comprising the food composition according to the invention.

A method of preparing an encapsulated phospholipid oil-in-water emulsion comprising: preparing an oil-in-water pre-emulsion comprising a phospholipid-containing oil and mixing the oil-in-water pre-emulsion with an encapsulant material.

A method of preparing an encapsulated phospholipid oil-in-water emulsion comprising: preparing an oil-in-water pre-emulsion comprising a phospholipid-containing oil and mixing the oil-in-water pre-emulsion with an encapsulant material.