The invention provides a method for suppressing off-flavor formation in food products other than meat substitutes which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food products thus obtained.

The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition.

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.

The present invention relates to a process for manufacturing a fat-based flavour concentrate obtained by a thermal reaction wherein the process comprises the step of providing a flavour precursor composition comprising at least one polyol and at least one amino compound comprising amino acids, amino acid derivatives and peptides with a dairy ingredient;followed by heating the flavour precursor composition with the dairy ingredient to generate a fat-based flavour concentrate; and cooling the fat-based flavour concentrate.

The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. More particularly, the invention relates to an aeratable or aerated O/W emulsion comprising a continuous aqueous phase and a dispersed oil phase, said emulsion containing: 25-55 wt. % water; 4-50 wt. % oil; 3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; 1-20 wt. % of polysaccharides; 0-30 wt. % of other edible ingredients;
wherein the saccharides are contained in the emulsion in a concentration of at least 60% by weight of water and wherein the polysaccharides are contained in the emulsion in a concentration at least 2% by weight of water.

The O/W emulsions are capable of forming foamed emulsions with high firmness and excellent shape retaining properties. These foamed emulsions further offer the advantage that they exhibit excellent stability.

The invention relates to a CBD-containing liquid formulation, and in particular to a beverage comprising at least one emulsifier.

A method of forming an end product by self-assembly of a first component having a patch of a linker component, such as DNA strands, cadherins, adhesive proteins and nanoparticle linkers. Such emulsions can be used to process personal care products, skin cremes, foods and animal feedstocks.

A method for preparing a plant-based meat includes the following steps: (1) mixing a nanoemulsion with dry particles; the nanoemulsion has a particle size ranging from 300 nm to 320 nm; (2) refrigerating the mixture from step (1) for at least one hour and obtain the plant-based meat. The nanoemulsion has a particle size ranging from 300 nm to 320 nm. The plant-based meat prepared by using the nanoemulsion can retain flavors after various cooking methods. The plant-based meat can withstand different pH values and temperatures, and remains stable at different concentrations of salt, sugar, lipids, protein, carbohydrates and a variety of organic compounds, and will not lower consumer's flavor expectations and perceptions. The plant-based meat retains more flavors, so less flavoring is needed, and the cost will be reduced.

The present invention provides emulsions as well as compositions and methods for making the same, which are characterized by an ester component, a non-ionic surfactant component and a water component and wherein emulsification using a low or ultra-low energy method such as shaking by hand is possible to obtain a storage stable emulsion with small particle sizes.

Provided herein are methods of making emulsions comprising triglycerides and a marine peptides wherein the method is carried out in the substantial absence of an added emulsifier.