A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable oil.

The present invention relates to a composition in the form of an oil-in-water emulsion, containing wheat flour and physically modified starch. The invention also relates to a method for preparation of the composition.

The invention further relates to the use of a wheat flour and physically modified starch to reduce syneresis in an oil-in-water emulsion.

The present invention relates to a composition in the form of an oil-in-water emulsion, containing wheat flour and physically modified starch. The invention also relates to a method for preparation of the composition.

The invention further relates to the use of a wheat flour and physically modified starch to reduce syneresis in an oil-in-water emulsion.

A non-hydrogenated mixed dairy and non-dairy cream includes the following raw materials in weight percent: non-hydrogenated vegetable oil: 8%-18%; sorbitan monostearate: 0.05%-0.5%; stearyl monoglyceridyl citrate: 0.02%-0.5%; mono- and diglycerides of fatty acids: 0.05%-1%; lactate monoglyceride: 0.02%-1%; sodium stearoyl lactylate: 0.02%-0.5%; sucrose fatty acid ester: 0.05%-0.5%; polyglycerol ester: 0.02%-0.5%; carrageenan: 0.01%-0.1%; microcrystalline cellulose: 0.05%-0.8%; modified cellulose: 0.05%-1%; sodium caseinate: 0.1%-1.5%; potassium dihydrogen phosphate: 0.02%-0.2%; sugar: 2%-6%; glucose syrup: 2%-12%; fat-containing dairy product: 8%-18%; and water: 20%-60%.

The invention deals with a dispersion of drops of a first phase in a second phase substantially immiscible with the first phase, the solubility of the first phase in the second phase being less than 5% by mass. Each drop includes a core formed with a first phase and a shell formed with a coacervate layer interposed between the first phase and the second phase. The coacervate layer comprises a first precursor polymer of the coacervate and a second precursor polymer of the coacervate, one of the first phase and of the second phase is aqueous, and the other of the first phase and of the second phase is oily.

The invention deals with a dispersion of drops of a first phase in a second phase substantially immiscible with the first phase, the solubility of the first phase in the second phase being less than 5% by mass. Each drop includes a core formed with a first phase and a shell formed with a coacervate layer interposed between the first phase and the second phase. The coacervate layer comprises a first precursor polymer of the coacervate and a second precursor polymer of the coacervate, one of the first phase and of the second phase is aqueous, and the other of the first phase and of the second phase is oily.

The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.

The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.

The present invention provides a stable fat-soluble active ingredient composition, microcapsule and process for preparation and use thereof. The fat-soluble active ingredient composition comprises tocopherol, vitamin C palmitate and a fat-soluble active ingredient; wherein the weight ratio of tocopherol to vitamin C palmitate is 2-8:1, the weight ratio of a combination of tocopherol with vitamin C palmitate to the fat-soluble active ingredient is 7-13:100. The present invention obtains a novel antioxidant composition without hidden dangers for improving the stability of the fat-soluble active ingredient by screening a combination of antioxidants and adjusting their proportion and dose.

The present invention provides a stable fat-soluble active ingredient composition, microcapsule and process for preparation and use thereof. The fat-soluble active ingredient composition comprises tocopherol, vitamin C palmitate and a fat-soluble active ingredient; wherein the weight ratio of tocopherol to vitamin C palmitate is 2-8:1, the weight ratio of a combination of tocopherol with vitamin C palmitate to the fat-soluble active ingredient is 7-13:100. The present invention obtains a novel antioxidant composition without hidden dangers for improving the stability of the fat-soluble active ingredient by screening a combination of antioxidants and adjusting their proportion and dose.