Provided is a granular food that contains a fat or oil at a high concentration, yet has a high fluidity suitable for filling containers, and is capable of forming oil droplets when hot water is poured thereto. A granular food according to one embodiment of the present invention comprises (A) at least one fatty acid ester selected from the group consisting of a (poly)glycerol fatty acid ester having an average degree of polymerization in the glycerol moiety of 1-8 and a sucrose fatty acid ester having an HLB value of 8 or less, (B) a polyol, (C) a fat or oil and (D) a food material. In this granular food, the sum of angle of repose and angle of collapse is 87° or less and the compressibility is 15% or less.

The invention relates to a vegetable Cream Cheese, that is to say a product formulated with vegetable raw materials that reproduces the features of a dairy Cream Cheese in terms of texture and organoleptic profile.

The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, sliceable solids, composed of vegetable ingredients and having organoleptic properties close to those of dairy products.

Edible organic compounds which can serve as food or feed, or as components of food or feed, are synthesized from oxidized carbon and water, through the input of energy, and using well-known and validated synthesis pathways, leading to free fatty acids and optionally esterified to triglycerides. The source of carbon is preferably CO.sub.2 from the atmosphere, or more preferably point sources of CO.sub.2 from industry and/or energy production.

The present invention discloses a microencapsuled conjugated linoleic acid glyceride powder and a preparation method thereof. The preparation method comprises the steps of preparing raw materials, preparing an aqueous phase and an oil phase, preparing an emulsion, and spray drying. The raw materials comprise, in parts by mass: 60-85 parts of conjugated linoleic acid glyceride, 5-35 parts of starch or colloid, 4-20 parts of small molecule filler, and 0.01-5 parts of antioxidant.

A method for preventing or mitigating an acute allergic response in a subject is disclosed. The method includes a step of administering a nutritional composition to the subject. The nutritional composition includes at least one of an acidic or a neutral HMO, but does not include an N-acetyl-lactosamine.

A hemp extract-based emulsion and method for forming includes cannabinoids, including at least tetrahydrocannabinol and cannabigerol, at least one emulsifier, and an aqueous phase. An emulsion of at least the tetrahydrocannabinol is present as droplets suspended in the aqueous phase.

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 invention concerns a method for stimulating barrier integrity in a mammal by administering to a mammal a composition comprising: eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and arachidonic acid (ARA), and at least two distinct oligosaccharides.

The invention relates to a process of preparing a shaped savoury concentrate having a water activity of less than 0.8 and a total fat content of 10-35 wt. %, said process comprising: a) combining the following ingredients to prepare a powder mixture: 100 parts by weight of edible salt selected from sodium chloride, potassium chloride and combinations thereof, 2-150 parts by weight of one or more particulate ingredients selected from b) admixing 5-150 parts by weight of a fat component to the powder mixture, wherein the fat component has an N.sub.20 of at least 20% and a N.sub.35 of less than 30%, wherein on admixing with the powder mixture the fat component has an N20 of at least 10%, to form a paste, c) extruding the paste into shaped savoury concentrate.