An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stability. A low-salt version of the eggless mayo is provided as well as compositions for various butters and creams that have enhanced heat stability as well as freeze-thaw stability.

An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stability. A low-salt version of the eggless mayo is provided as well as compositions for various butters and creams that have enhanced heat stability as well as freeze-thaw stability.

The present invention relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products.

The invention comprises a method and apparatus for forming a Cannabis product, comprising the steps of: in a first process, decreasing viscosity of a tetrahydrocannabinol stock, of at least fifty percent purity, by at least two thousand centipoise through: (1) the addition of at least one of: ethanol, butter, a fat, and an oil to form an intermediate tetrahydrocannabinol compound and (2) heating the intermediate tetrahydrocannabinol compound to at least 40° C.; in a subsequent process, further reducing viscosity of the intermediate tetrahydrocannabinol compound to less than 100 centipoise by diluting the tetrahydrocannabinol compound with water at a ratio of at least ten parts water to one part tetrahydrocannabinol stock, by at least one of mass and volume, to form a liquid THC product; and packaging the liquid THC product in a container for distribution from a manufacturing point to a point of sale.

The invention comprises a method and apparatus for forming a Cannabis product, comprising the steps of: in a first process, decreasing viscosity of a tetrahydrocannabinol stock, of at least fifty percent purity, by at least two thousand centipoise through: (1) the addition of at least one of: ethanol, butter, a fat, and an oil to form an intermediate tetrahydrocannabinol compound and (2) heating the intermediate tetrahydrocannabinol compound to at least 40° C.; in a subsequent process, further reducing viscosity of the intermediate tetrahydrocannabinol compound to less than 100 centipoise by diluting the tetrahydrocannabinol compound with water at a ratio of at least ten parts water to one part tetrahydrocannabinol stock, by at least one of mass and volume, to form a liquid THC product; and packaging the liquid THC product in a container for distribution from a manufacturing point to a point of sale.

A whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

A whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

The present disclosure relates generally to fat blends, emulsions of fat blends (such as water-in-oil fat blends), and uses thereof. In certain embodiments, certain water-in-oil emulsions disclosed herein can be suitably used to improve the organoleptic properties, the perceived texture, the perceived juiciness, or the mouthfeel of various foods, pet foods, or feed products, such as meat analogue products. In certain aspects, the disclosure also relates to the use of the water-in-oil emulsion disclosed herein as a partial or full replacement of animal in various foods, pet foods, or feed products. In certain aspects, the disclosure also relates to methods of preparing water-in-oil emulsions and various food products comprising such water-in-oil emulsion.

A method for producing a room-temperature stable, food-grade, all-natural, vegan, water-soluble, and phyto-cannabinoid/terpene/flavonoid colloidal dispersion by heating carrier oils and one or more than one plant extract. Mixing and heating the resultant together in a first container and adding flavor components. Mixing and heating water and one or more than one polyol in a second container. Mixing one or more than one emulsifier and one or more than one antioxidant in the second container. Mixing the contents of the first container and the second container in the first container after being removed from heat sources. Processing the resultant mixture through a high energy processor. Filtering the resultant mixture producing a room-temperature stable, food-grade, all-natural, vegan, water-soluble, and phyto-cannabinoid/terpene/flavonoid colloidal dispersion. Optionally adding an aqueous-based and lipid-based mixture to the resultant mixture that is bottled and stored in a light-protected environment and is ready for consumption.

A meat analogue may include a set protein emulsion, the protein emulsion having a protein and at least one insoluble particle. In some embodiments, at least a portion of the particle can include at least one mineral material selected from the group consisting of silicium, and calcium, such as one or more of rhombohedral calcite, scalenohedral calcite, silicon dioxide, and magnesium oxide; at least one organic material selected from the group consisting of a bone meal, a cartilage meal, a ground crustacean shell, a ground sea fish shell, and a ground egg shell; and/or a gelled vegetable gum, a gelled hydrocolloid, a polymerized vegetable gum, a polymerized hydrocolloid, or a mixture thereof. The meat analogue can be made by extruding the protein emulsion and cooling the extruded emulsion. The meat analogue can be cut into chunks and/or added to another comestible composition such as a gravy or broth.