A process for preparing a slurry of edible oil and fat powder, and to a process of preparing an edible fat-continuous spread out of such. The process for preparing said slurry has at least two different regimes of reduced pressure.

A process for preparing a slurry of edible oil and fat powder, and to a process of preparing an edible fat-continuous spread out of such. The process for preparing said slurry has at least two different regimes of reduced pressure.

A cookie that provides a prebiotic effect and/or a probiotic effect to a consumer is described. The cookie fails to contain refined sugars, synthetic vitamins, genetically modified organisms (GMOs), artificial sweeteners, and artificial preservatives. The cookie comprises at least two baked food compositions formed into a biscuit. Each of the at least two baked food compositions contains a polyphenol, a resistant starch, and a prebiotic soluble fiber. A crème filing is sandwiched between the at least two baked food compositions. The crème filing comprises a resistant starch, a nut butter, a vegetable fat, and spores of a probiotic bacterium. Consumption of the cookie increases Lactobacillus bulgaricus and butyrate in the consumer.

Disclosed is a method for producing a bakery food, the method including preparing a bakery dough containing: an edible fat or oil composition including an edible fat or oil having a solid fat content at 20° C. of equal to or less than 5%; and a component (A) satisfying condition (1) a starch content is equal to or more than 75% by mass, condition (2) a low molecular weight starch obtained from a starch having an amylose content of equal to or more than 5% by mass is included, a content of the low molecular weight starch being equal to or more than 3% by mass and equal to or less than 45% by mass, and the low molecular-weight starch has a peak molecular weight of equal to or more than 3×10.sup.3 and equal to or less than 5×10.sup.4, condition (3) degree of swelling in cold water at 25° C. is equal to or higher than 5 and equal to or lower than 20, and condition (4) a content of particles passing through a sieve having an opening of 0.5 mm and remaining on a sieve having an opening of 0.038 mm is equal to or more than 30% by mass and equal to or less than 100% by mass, in which in the preparing a bakery dough, the content of the component (A) in the bakery dough is equal to or more than 0.5% by mass and equal to or less than 30% by mass with respect to the total content of a powder raw material, and the content of the component (A) with respect to the content of the edible fat or oil composition in the bakery dough is equal to or more than 0.03 and equal to or less than 8.0 as a mass ratio.

A food supplement for helping alleviate the side effects of cancer and cancer treatments is disclosed which is formed from a mixture including at least one edible oil, at least one chopped fruit or fruit paste; at least one ground nut or seed meal or ground nut or seed butter; and honey. The food supplement has a volume of less than three cubic inches and provides at least 100 kilocalories of energy, making it small in volume but with a high energy density. The food supplement can have a high fat content which can make the food supplement moist and easy to eat while providing the necessary calories need for patients combatting cancer and undergoing cancer treatments who often have a severely reduced appetite.

Provided is functional well-being pizza dough and a pizza prepared by using the same, which is digestible and increases savor and flavor by containing a great deal of fiber. The functional well-being pizza dough manufactured using dough mixed of 2,750 to 2,800 parts by weight of wheat flour, 1,300 to 1,400 parts by weight of water, 110 to 120 parts by weight of refined sugar, 70 to 80 parts by weight of soybean oil, 80 to 90 parts by weight of grain-nut mixture, 50 to 60 parts by weight of refined salt, 20 to 30 parts by weight of whey powder, 8 to 12 parts by weight of bread improver, 4 to 6 parts by weight of sourdough, 4 to 6 parts by weight of yeast, 2 to 4 parts by weight of chlorella powder, and 1 to 4 parts by weight of green tea powder.

The invention provides a solid vegetable fatty product the fundamental ingredient of which is olive oil, preferably extra virgin olive oil (EVOO), with the rest of the ingredients being deodorized cocoa butter, liquid sunflower lecithin, liquid microcrystalline cellulose, and where appropriate, stabilizer consisting of mono- and diglycerides of fatty acids of vegetable origin. Likewise, the invention relates to the use of the product in cooking and in manufacturing pastry and confectionery products as a substitute for butter and margarine.

The invention provides a solid vegetable fatty product the fundamental ingredient of which is olive oil, preferably extra virgin olive oil (EVOO), with the rest of the ingredients being deodorized cocoa butter, liquid sunflower lecithin, liquid microcrystalline cellulose, and where appropriate, stabilizer consisting of mono- and diglycerides of fatty acids of vegetable origin. Likewise, the invention relates to the use of the product in cooking and in manufacturing pastry and confectionery products as a substitute for butter and margarine.

Described herein is a crystalline fat comprising a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 10 to 50 μm in diameter. Also described herein is a shortening comprising crystalline fat having a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 3 to 60 μm in diameter and a liquid oil; wherein the crystalline fat ranges from about 25 wt % to about 99.9 wt % and the liquid oil ranges from about 0.1 wt % to about 75 wt %.

The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspect the present invention provides an oil-in-water structured emulsion for use in a food product; said structured emulsion comprising: i) from 1 to 8 wt. % emulsifier; ii) from 8 to 55 wt. % of sugar and/or sugar alcohol; iii) from 12 to 40 wt. % water; and iv) from 25 to 70 wt. % oil.