The present disclosure provides compositions containing medium chain triglycerides (MCTs) and also containing a food matrix into which at least a portion of the MCTs are formulated. The compositions include specific gums which provide stability and good mouthfeel. The compositions can improve cognitive functioning, support memory and/or recall, provide energy and/or ketones to the brain, and/or prevent and/or treat mild cognitive impairment (MCI).

A cannabinoid emulsification comprising at least one emulsifying agent; an aqueous vehicle; a base oil; cannabis oil; and caffeine; wherein the cannabinoid emulsification is bio-available, highly metabolizable and fast acting when ingested by the user.

A method for preparing a water-soluble curcumin liquid includes the following steps: A) dissolving curcumin, vitamin C and ascorbyl palmitate in an ethanol aqueous solution, evaporating ethanol under reduced pressure, and vacuum drying to obtain a curcumin-vitamin C-ascorbyl palmitate co-crystal; and B) high-speed emulsifying the curcumin-vitamin C-ascorbyl palmitate co-crystal and a water-soluble colloidal solution that includes an emulsifying additive under vacuum, sequentially conducting a two-stage wet grinding, a homogenization and a potential adjustment to obtain the water-soluble curcumin liquid.

Provided are high-potency emulsions with one or more active agents that can be infused into a product to produce a product with the one or more active agents.

The present invention is directed towards compositions comprising a lecithin; a sugar alcohol, a sugar, or combinations of any thereof; and an alcohol. Compositions comprising a water soluble surfactant are further disclosed. Methods of separating oil from a mixture are disclosed. Methods of dispersing an oil are further disclosed. Compositions comprising a water-dilutable microemulsion are disclosed. Methods of making chewing gum are disclosed. Methods of recovering oil from a mixture are further disclosed.

Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.

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.

The present invention provides novel non-diary frozen desserts and methods of preparation thereof, the method including forming a first mixture by mixing water and stabilizer, mixing ingredients with the first mixture to form a light mix, folding the light mix with at least one pre-pasteurized egg product to form a heavy mix and freezing the heavy mix for less than twenty minutes to form the non-dairy frozen dessert.

An oil-in-water emulsion satisfies all of the following four criteria: the protein content is from 0.1 to 10 mass %; a marine-derived potassium salt is contained; the mass ratio between sodium and potassium (Na:K) is from 1:0.5 to 1:10; and the oil component content is from 0.3 to 49 mass %. Preferably, the non-fat milk solids content is less than 3 mass %. It is also preferable that the oil-in-water emulsion contains a plant-based milk, or contains a plant-derived protein material.

This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base legume. In at least some embodiments the methods are used to make de-flavored fava bean protein concentrates. Advantageously, the methods are selected to minimize damage to the de-flavored legume protein concentrates by reference to percent change of denaturation enthalpy compared an untreated legume protein concentrate.