The present invention relates to an oil in water emulsified food composition comprising from 5 to 65 wt % of vegetable oil, starch and aquafaba.

An edible and thermoreversible oleogel comprising an oil or mixture of oils, grease or mixtures of fats and a structuring agent or mixture of structuring agents on the basis of a distilled monoglyceride of saturated fatty acid having from 12 to 24 carbon atoms that contains more than 90% by weight of monoglycerides, the monoglycerides of the saturated fatty acid are at least 40% by weight of monoglycerides of stearic acid and at least 30% by weight of monoglycerides of palmitic acid. The oleogel is prepared by the combination of oil, grease, and the structuring agent followed by a heating of the mixture, which is then cooled to obtain the oleogel. The resulting oleogel can be used as a substitute for fat in food products.

A dairy spread composition is suggested, obtained or obtainable by: (a) providing a cream fraction having a content of at least 40% by weight fat and at least 6% by weight fat-free dry matter; (b) subjecting the cream fraction to a temperature ripening step; (c) churning the ripened cream fraction, and separating the buttermilk; (d) adding salt and an acidification permeate to the butter such obtained; (e) mixing the acidified at 12 to 16 C. with a vegetable fat that is liquid at this temperature; (f) adding an aqueous phase to the blend in small doses, and (g) packaging the blend after homogenisation and cooling.

The invention provides products and methods for making the products. The products comprise a container comprising a second emulsion encasing a first emulsion wherein the first emulsion and the second emulsion have a different appearance and texture. Preferably, the first emulsion is a meat emulsion and the second emulsion is a non-meat protein emulsion.

Provided herein are methods and processes for emulsifying non-polar compounds, such as omega fatty acids. Also provided are compositions that can be prepared according to the methods and processes described herein. The compositions, for example, have a high amount of the non-polar compound, such as a large amount of omega fatty acids. The non-polar compounds are also present in very small droplets within composition. For example, the mean or median particle size of the droplets is less than about 5 m. Further, the composition includes a low amount of surfactant, such as less than about 10-15% of the surfactant.

Provided are food products that have structures, textures, and other properties comparable to those of animal meat, and that may therefore serve as substitutes for animal meat. Also provided are processes for production of such ground meat-like food products.

Systems and methods describe improvements in the automated production of meat analogues. Ingredients are provided, including oil, water, binding agent(s), and one or more forms of protein to be separately and continuously conveyed through a facility. Concurrently to the ingredients being conveyed through the facility, a number of actions occur. The system emulsifies the oil, water, and binding agent(s) within an emulsifying machine to form a final emulsion. A hydration process is separately applied to at least one of the forms of protein. The system mixes and conveys the protein(s) with the final emulsion in a final mixer to form a final dough.

A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier, and a process for preparing the same.

Aqueous lipid emulsions for providing enteral nutrition are provided. The aqueous lipid emulsions include at least 33% of lipids, lipid soluble nutrients, or a combination thereof, based upon the total weight of the emulsion, and are essentially free of carbohydrate and protein. The aqueous lipid emulsions are shelf-stable for at least 7 months. The aqueous lipid emulsions are a source of supplemental enteral nutrition for any patient in need thereof, including preterm infants.

This invention relates generally to cellulose nanocrystal-based emulsions that can serve as a spray adjuvant for improved agrochemical application efficiency. More particularly, the cellulose nanocrystal-based emulsions are nanocellulose-stabilized Pickering emulsions having a semi-liquid formulation of colloidal cellulose nanocrystals and biopolymers that can substitute currently used surfactants and drift reducing agents in agrochemicals. The cellulose nanocrystal-based emulsions are suitable with both water soluble and oil soluble active ingredient chemistries, and the shear characteristics of the emulsions make them suitable for oil in water-based spray applications. Droplet size distribution can be tuned by changing the ingredient concentrations, thus helping control particle drift. Moreover, a stable cross-linked network formation facilitates the entrapment and encapsulation of volatile agrochemical chemistries, thus preventing their volatilization and reducing vapor drift.