Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof.

Food composition in the form of an oil-in-water emulsion, comprising: ⋅65 to 85 wt % of vegetable oil, ⋅Water, ⋅Plant protein in an amount of from 0.3 to 5 wt %, based on the weight of the composition, wherein more than 60 wt % of said plant protein, based on the weight of the plant protein, is plant albumin, wherein the pH of the composition is between 2 and 5.

The present invention provides a beverage in the form of an oil-in-water emulsion comprising a marine oil, black seed oil and fruit juice, wherein the beverage comprises at least 0.4 μg of a mixture of thymoquinone and thymohydroquinone per ml of beverage.

The invention comprises a method and apparatus for forming a Cannabis product, comprising the steps of: providing a tetrahydrocannabinol concentrate, the tetrahydrocannabinol concentrate comprising: a purity of at least forty percent and a tetrahydrocannabinol (THC) viscosity in excess of 4,000 centipoise at 25° C.; combining with the tetrahydrocannabinol concentrate a second substance, the second substance comprising a second substance viscosity less than the THC viscosity to form a THC compound; heating the THC compound to greater than 40° C. to yield a THC compound viscosity of less than 1,000 centipoise; and adding the THC compound to a product substance to form a THC containing product, the THC containing product comprising a THC containing product viscosity greater than 5,000 centipoise at 25° C.

The invention comprises a method and apparatus for forming a beverage, comprising the steps of: dissolving a tablet in the beverage, the tablet containing tetrahydrocannabinol; forming gas bubbles, such as carbon dioxide, within the beverage through a chemical reaction; and mixing the tetrahydrocannabinol in the beverage through motion of the gas bubbles, such as where the tetrahydrocannabinol is maintained, after the step of mixing, in suspension in the beverage for a period of at least five minutes through at least movement of the gas bubbles.

The presently disclosed subject matter relates generally to oleogels, particularly to oleogels that can be used for delivering active ingredients such as probiotics. Also described herein are methods for preparing and using such delivery systems.

Coconut oil, coconut oil blends that are high in MCTs such as LouAna® liquid coconut oil, pure MCT oils, Omega-3 oils, cannabidiol (CBD), hemp extract, tree nut oil, macadamia oil, almond oil, cashew oil, avocado oil, docosahexaenoic acid (DHA), fish oil, and/or conjugated linoleic acid (CLA) may be emulsified to create an emulsified oil or blend that may take the form of a creamy shot or a cream substitute. These oils and/or blends may be emulsified using an emulsifier that may be selected from the following: sunflower lecithin, sodium stearoyl lactylate (SSL), acacia gum, beta-cyclodextrin, and combinations of same. By emulsifying these oils/oil blends, a good tasting creamy shot or a cream substitute can be formed.

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.

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 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.