A process for preparing a slurry of edible oil and fat powder, and to a process of preparing an edible fat-continuous spread out of such. The process for preparing said slurry has at least two different regimes of reduced pressure.

A process for preparing a slurry of edible oil and fat powder, and to a process of preparing an edible fat-continuous spread out of such. The process for preparing said slurry has at least two different regimes of reduced pressure.

The invention relates to a process for the manufacture of an edible water-in-oil emulsion comprising 10 to 85 wt. % of liquid oil, 0.5 to 50 wt. % of hardstock fat, 10 to 85 wt. % of a dispersed water-phase; comprising the steps of: a) providing a first water-in-oil emulsion; b) providing a second water-in-oil emulsion; and c) mixing said first and second emulsion to provide a finished edible water-in-oil emulsion. The invention further relates to water-in-oil emulsions having a distinct water-phase release profile.

The invention relates to a process for the manufacture of an edible water-in-oil emulsion comprising 10 to 85 wt. % of liquid oil, 0.5 to 50 wt. % of hardstock fat, 10 to 85 wt. % of a dispersed water-phase; comprising the steps of: a) providing a first water-in-oil emulsion; b) providing a second water-in-oil emulsion; and c) mixing said first and second emulsion to provide a finished edible water-in-oil emulsion. The invention further relates to water-in-oil emulsions having a distinct water-phase release profile.

Coconut oil, coconut oil blends that are high in MCTs such as LouAna liquid coconut oil, pure MCT oils, and Omega-3 oils may be emulsified to create an emulsified oil or blend that may take the form of a creamy shot or a cream substitute. These oils and/or blends may be emulsified using an emulsifier that may be selected from the following: sunflower lecithin, sodium stearoyl lactylate (SSL), or a combination of sunflower lecithin and SSL. By emulsifying these oils/oil blends, a good tasting creamy shot or a cream substitute can be formed.

Coconut oil, coconut oil blends that are high in MCTs such as LouAna liquid coconut oil, pure MCT oils, and Omega-3 oils may be emulsified to create an emulsified oil or blend that may take the form of a creamy shot or a cream substitute. These oils and/or blends may be emulsified using an emulsifier that may be selected from the following: sunflower lecithin, sodium stearoyl lactylate (SSL), or a combination of sunflower lecithin and SSL. By emulsifying these oils/oil blends, a good tasting creamy shot or a cream substitute can be formed.

Process for the preparation of an edible fat-continuous spread comprising at most 45 wt. % of fat using liquid oil, a fat powder comprising structuring fat and a water-phase, comprising the steps of: a. providing a mixture comprising the water-phase and the fat powder; b. subjecting said mixture to at least a partial vacuum; c. mixing the mixture prepared at step b to provide a fat-continuous spread, wherein the liquid oil may be added to the mixture at any of steps a, b, or c or when added in parts in any combination at steps a, b and c.

Process for the preparation of an edible fat-continuous spread comprising at most 45 wt. % of fat using liquid oil, a fat powder comprising structuring fat and a water-phase, comprising the steps of: a. providing a mixture comprising the water-phase and the fat powder; b. subjecting said mixture to at least a partial vacuum; c. mixing the mixture prepared at step b to provide a fat-continuous spread, wherein the liquid oil may be added to the mixture at any of steps a, b, or c or when added in parts in any combination at steps a, b and c.

Provided herein are edible, shelf-stable, water-soluble oil-in-syrup emulsions of cannabinoid microcapsules. The disclosed emulsions provide extended cannabinoid release and predictable and consistent blood plasma levels of cannabinoids upon ingestion. Also provided are methods for producing the disclosed emulsions.

Method for preparing an edible fat composition of the margarine type, comprising the steps of: preparing an emulsion by mixing 10 parts of food oil of vegetable origin, 7 to 10 parts of aqueous phase and one part of powdered vegetable fibres; homogenizing the emulsion at a pressure of at least 50 bar; pasteurizing the emulsion after homogenizing it.