It relates to a fat composition for use in a food item. The fat composition includes interesterified cottonseed stearin. It further provides a shortening, a filling, a flaked fat, a frying fat, or a food item including the fat composition. Methods of making food items including the composition and methods of making the composition are included.

It relates to a fat composition for use in a food item. The fat composition includes interesterified cottonseed stearin. It further provides a shortening, a filling, a flaked fat, a frying fat, or a food item including the fat composition. Methods of making food items including the composition and methods of making the composition are included.

Spreadable fat-containing food products, such as confectionery spreads, with improved structural stability and good organoleptic properties, and methods of their production are disclosed. The products include glyceride compositions which are characterized by having a healthy fatty acid profile, such as a reduced level of saturated fatty acids (SAFA).

Spreadable fat-containing food products, such as confectionery spreads, with improved structural stability and good organoleptic properties, and methods of their production are disclosed. The products include glyceride compositions which are characterized by having a healthy fatty acid profile, such as a reduced level of saturated fatty acids (SAFA).

Products that are sugar-free, or are low in sugar (or low in artificial sweeteners), are disclosed herein that comprise extracts from the leaves of the Erythroxylum plant, and one or more plant products, such as cocoa powder, wherein the perceived bitterness of the plant product(s) is reduced. Extracts from other plants, such as Hibiscus and Valerian root, can be used to reduce perceived bitterness.

Products that are sugar-free, or are low in sugar (or low in artificial sweeteners), are disclosed herein that comprise extracts from the leaves of the Erythroxylum plant, and one or more plant products, such as cocoa powder, wherein the perceived bitterness of the plant product(s) is reduced. Extracts from other plants, such as Hibiscus and Valerian root, can be used to reduce perceived bitterness.

A method of applying thin layers of a peanut butter and a molten chocolate onto a frozen food product, in some instances fruit, that is at temperatures below 0° C. in such a way that reduces free oil migration out of the peanut butter and prevents discoloration and brittleness of the applied chocolate.

Provided are an oil or fat based confectionery having the original pleasant flavor of a functional ingredient, and a method for producing the oil or fat based confectionery. The oil or fat based confectionery is an oil or fat based confectionery that includes a functional food containing a functional ingredient having at least one of bitterness and astringency, and an oil or fat having a solid fat content (SFC) of 70% or more at 25° C. and a SFC of less than 15% at 35° C.; has a granularity of 30 μm or less; has a content of the functional food of 8% by mass or more and 40% by mass or less and a content of sucrose of less than 24% by mass with respect to the oil or fat based confectionery as a whole; and contains no milk ingredient.

Provided are an oil or fat based confectionery having the original pleasant flavor of a functional ingredient, and a method for producing the oil or fat based confectionery. The oil or fat based confectionery is an oil or fat based confectionery that includes a functional food containing a functional ingredient having at least one of bitterness and astringency, and an oil or fat having a solid fat content (SFC) of 70% or more at 25° C. and a SFC of less than 15% at 35° C.; has a granularity of 30 μm or less; has a content of the functional food of 8% by mass or more and 40% by mass or less and a content of sucrose of less than 24% by mass with respect to the oil or fat based confectionery as a whole; and contains no milk ingredient.

The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confection, or via preparation of a premix comprising the polyol and at least one other component of the confection, or a combination of these. Methods of making the fat based confection, and packaged fat based confections, are also provided.