A water-insoluble fullerene is at least partially dissolved in a biocompatible lipid carrier, especially a fat or an oil such as butter, olive oil, and liquid paraffin. When administered to mammals, the fullerene, most preferably [60]fullerene dissolved in olive oil, scavenges free radicals and prolongs life span in rats.

A composition contains quercetagetin and 6-hydroxykaempferol, and, optionally further includes patuletin. The composition has an excellent antioxidant effect, and can be used as an active additive in food, drugs, health care products, cosmetics, and feed. In addition, the composition can prompt animal growth, reduce ratio of feed to gain, and improve meat quality in the feed.

A stable carotenoid microcapsule having high bioavailability and a preparation method therefor. The method includes the following steps: a) mixing carotenoid crystals with an organic solvent, and dissolving the mixture to obtain a carotenoid solution; b) introducing the carotenoid solution and a grease into a dispersion system to fully disperse carotenoid into the grease, and vaporizing the organic solvent to obtain a carotenoid-containing dispersion liquid; c) mixing the carotenoid-containing dispersion liquid and a protective colloid aqueous solution, and emulsifying the mixture to obtain an emulsion; and d) performing spray granulation and drying to obtain a carotenoid microcapsule.

The present invention is a method and apparatus for the infusion of cannabinoids into a shelf-stable food composition. The composition contains a combination of two or more lipid-based oils with the addition of an emulsifier. The combination of oils presents a composition rich in varied length triglycerides which aids in the process of infusing lipophilic plant compounds (e.g. cannabinoids) into lipid-based foods. The unique varied triglyceride makeup of the present invention increases bioavailability of cannabinoids upon consumption. The core components of the invention are an oil rich in fat such as coconut oil, clarified butter, and an emulsifying agent such as lecithin, which, generally speaking, are configured as follows: an oil rich in saturated fats such as coconut oil is combined with a second oil rich in saturated fats such as clarified butter, and an emulsifying agent such as lecithin. The components are mixed until well blended.

Provided herein is technology relating to lipid compositions containing bioactive fatty acids and particularly, but not exclusively, to compositions and methods related to the production and use of structured lipid compositions containing sciadonic and/or pinoleic acid alone or in combination with other bioactive fatty acids including, but not limited to, eicosapentaenoic acid, docosahexaenoic acid, conjugated linoleic acid, and non-β-oxidizable fatty acid analogues such as tetradecylthioacetic acid.

Provided herein is technology relating to lipid compositions containing bioactive fatty acids and particularly, but not exclusively, to compositions and methods related to the production and use of structured lipid compositions containing sciadonic and/or pinoleic acid alone or in combination with other bioactive fatty acids including, but not limited to, eicosapentaenoic acid, docosahexaenoic acid, conjugated linoleic acid, and non-β-oxidizable fatty acid analogues such as tetradecylthioacetic acid.

A novel oleogel is provided comprising an edible oil in an amount of at least 95 wt % combined with a binary wax blend in an amount of less than 5 wt % of the oleogel, wherein the oleogel exhibits less than 10% oiling off and a back-extrusion hardness of greater than 100 g-force. The edible oil may be a high oleic acid-containing oil, such as a vegetable oil having a total monounsaturated fatty acid content of at least about 25% by wt. The binary wax blend may comprise at least two waxes selected from rice bran wax, carnauba wax, candelilla wax, sunflower wax, jojoba oil wax, corn oil wax, sugarcane wax, ouricury wax, beeswax and retamo wax. The oleogel provides an edible fat substitute prepared from oil having a reduced saturated fatty acid and trans fatty acid content that may be incorporated in a variety of food products.

A novel oleogel is provided comprising an edible oil in an amount of at least 95 wt % combined with a binary wax blend in an amount of less than 5 wt % of the oleogel, wherein the oleogel exhibits less than 10% oiling off and a back-extrusion hardness of greater than 100 g-force. The edible oil may be a high oleic acid-containing oil, such as a vegetable oil having a total monounsaturated fatty acid content of at least about 25% by wt. The binary wax blend may comprise at least two waxes selected from rice bran wax, carnauba wax, candelilla wax, sunflower wax, jojoba oil wax, corn oil wax, sugarcane wax, ouricury wax, beeswax and retamo wax. The oleogel provides an edible fat substitute prepared from oil having a reduced saturated fatty acid and trans fatty acid content that may be incorporated in a variety of food products.

An emulsified oil and fat composition having a refreshing flavor and sweetness. The emulsified oil and fat composition contains a Koji fermentation product in which the pH value of the aqueous phase is 3.1-6.0 inclusive. The Koji fermentation product may be a Koji fermentation product of rice.

Provided are: a processed edible powder that, when used in a fried-food coating, makes it possible to improve the texture of the coating to a desired texture that undergoes little deterioration over time, makes excellent crispiness and lightness texture; a method for manufacturing said processed edible powder; a fried-food coating in which said processed edible powder is used; a method for manufacturing a fried-food coating; and a method for improving the texture of a fried-food coating.

An oil and fat solidifier is mixed with an edible powder formed from a starchy and/or fibrous raw material to obtain a processed edible powder. Using the processed edible powder as a raw material in a fried-food coating makes it possible to obtain a fried-food having a desired coating texture that undergoes little deterioration over time, makes excellent crispiness and lightness texture.