Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.

Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.

The present invention relates to a food stabilising composition including at least one plant derived inhibitor of fatty acid oxidation, processes for providing such compositions and methods and uses of the compositions and foodstuffs including such compositions.

The present invention relates to a food stabilising composition including at least one plant derived inhibitor of fatty acid oxidation, processes for providing such compositions and methods and uses of the compositions and foodstuffs including such compositions.

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.

The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil, wherein the composition comprises a source of organic acids, one or more organic acids other than acetic acid, amino acids, and one or more phenolic compounds. More in particular the source of organic acids comprises organic acids other than acetic acid to total organic acids in the source of organic acids at a weight ratio ranging from 0.5% to 60%; and the weight ratio of one or more amino acids to total organic acids in the source of organic acid ranges from 0.03% to 20%.

The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%.

A method is provided for preserving cooking oil in a food fryer which comprises contacting the oil in situ with at least one oil-permeable cement body which is a stand-alone block and which has been hydraulically hardened from a paste comprising (i) white OPC clinker, (ii) white OPC or (iii) a mixture of white OPC clinker and white OPC, wherein the porosity of the cement body, estimable from the difference between its water-saturated and dry weights, is 30-55%, pores in the body being oil receptive by virtue of low un-bound water content.

A method is provided for preserving cooking oil in a food fryer which comprises contacting the oil in situ with at least one oil-permeable cement body which is a stand-alone block and which has been hydraulically hardened from a paste comprising (i) white OPC clinker, (ii) white OPC or (iii) a mixture of white OPC clinker and white OPC, wherein the porosity of the cement body, estimable from the difference between its water-saturated and dry weights, is 30-55%, pores in the body being oil receptive by virtue of low un-bound water content.