Provided herein are shelf-stable, layered foods and systems and methods for producing the same. In at least one embodiment, the layered foods comprise a first layer comprising a first hydrogel component and a second layer comprising a second hydrogel component, wherein the first and second hydrogel components are formed from one or more biomaterials extracted from one or more plant-based sources.

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.

One problem addressed by the present invention is to provide an emulsion composition that maintains its quality even when stored frozen. The problem is solved by a protein that satisfies one of the following conditions (A) to (C) and is partially in the state of particles when made into an aqueous dispersion: (A): having at least one peak in a region of a molecular weight of 66,000 or more in terms of polyethylene glycol in a gel filtration chromatography elution curve; (B): having a weight-average molecular weight of more than 27,000 in terms of polyethylene glycol as measured by gel filtration chromatography; and (C): having a number-average molecular weight of more than 3,500 in terms of polyethylene glycol as measured by gel filtration chromatography.

It is an object of the present invention to provide a liquid emulsion composition which has a good smooth texture, without containing protein such as egg, and the present invention provides a liquid emulsion composition containing water, 50 mass % or less of an oil and fat, a cyclodextrin, a water-soluble gelling agent, and a dextrin.

The present invention addresses the problem of providing an albumen hydrolysate that has emulsifiability, emulsion stability and heat coagulability. An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner.

The invention relates to the use of specifically designed lipid component with optimal fatty acid profile, an enhanced portion of the palmitic acid residues in the sn-2 position and present as lipid globules with a phospholipid coating for an early in life diet for improving the development of a healthy body composition, in particular prevention of obesity, later in life.

A topical seasoning for snack foods, the topical seasoning being in the form of an emulsion and comprising a plurality of seasoning particles as a particulate phase within a continuous oil phase, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one solid lipid and a shell stabilising emulsifier, and the core comprising an aqueous phase.

A composition comprising a cannabidiol at least one compound selected from the group consisting of cannabichromenes, cannabicyclols, cannabidiols, cannabielsoins, cannabigerols, cannabinols, cannabinodiols, cannabitriols, delta-8-tetrahydrocannabinols, delta-9-tetrahydrocannabinols, or any combination thereof; and a terpene. A nanoemulsion comprising a cannabidiol; a terpene; and an aqueous fluid, wherein the cannabidiol and terpene are in an emulsion in the aqueous fluid. A full spectrum hemp oil composition comprising at least one stereoisomer of tetrahydrocannabinol; cannabinodiol; and at least one cannabinoid selected from the group consisting of cannabichromenes, cannabicyclols, cannabidiols, cannabielsoins, cannabigerols, cannabinols, cannabinodiols, cannabitriols, and a combination thereof.

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps.

The present invention relates to an emulsion of an oil composition comprising docasoahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which is characterized in that the emulsion is essentially free from ascorbyl palmitate.