Disclosed is a method for preparing an emulsion gel-based fat substitute with adjustable phase change and use thereof, belonging to the field of oils and fats and food processing. The emulsion gel-based fat substitutes are prepared by using an oil-soluble polysaccharide, oil-soluble small molecule gelling agent, water-soluble large molecule gelling agent and vegetable oil as raw materials, dissolving the oil-soluble polysaccharide, small molecule gelling agent and water-soluble large molecule gelling agent in the heated oil and water phases, mixing and emulsifying the oil solution and aqueous solution to obtain an emulsion, and then gelling the emulsion upon stirring and cooling. An oil-soluble polysaccharide reduces the amount of oil-soluble small molecule gelling agent, an emulsion gel-based fat substitute containing trans-free low-saturated fatty acids is prepared, and the overall oil content of the emulsion gel is reduced by adding the water phase gelled with the water-soluble large molecule gelling agent.

An imitation cheese composition is provided with improved melt functionality. The imitation cheese composition includes non-interesterified/non-hydrogenated vegetable oils, fractionated vegetable oils, specific corn-derived food starches, specific potato-derived food starches, gelatin, and hydrocolloids.

The invention relates to a structured fat system for use in food applications. The invention also relates to the use of a structured fat system for reducing the trans- and saturated fat content of a food product.

The invention relates to a structured fat system for use in food applications. The invention also relates to the use of a structured fat system for reducing the trans- and saturated fat content of a food product.

A gelatin based edible energy composition including at least a protein based gelatin, a methylated xanthine, and a choline derivative. Other embodiments may be described and claimed including compositions with at least a flavorant and a sweetener.

A gelatin based edible energy composition including at least a protein based gelatin, a methylated xanthine, and a choline derivative. Other embodiments may be described and claimed including compositions with at least a flavorant and a sweetener.

A gelatin based substrate containing a milk based product and gelatin substrate mixture is chilled forming a first gelatin and milk based substrate layer which is paintable with oil and natural vegetable gum based edible paint or colorant. Additional layers can be prepared comprising a selected gelatin or gelatin containing flavored ingredients such as fruit or berries or combinations thereof forming a bi-layer or multi-layer low calorie dessert product. The multi-layered product is inverted leaving the first gel and milk based substrate as the top layer of the finished dessert product which may be painted with oil based edible coloring agent including an edible paint, edible dye, edible soluble ink, and combinations thereof. The gelatin and milk based substrate can also be used to prevent bleeding or migration of colors between different colored gelatin layers.

A gelatin based substrate containing a milk based product and gelatin substrate mixture is chilled forming a first gelatin and milk based substrate layer which is paintable with oil and natural vegetable gum based edible paint or colorant. Additional layers can be prepared comprising a selected gelatin or gelatin containing flavored ingredients such as fruit or berries or combinations thereof forming a bi-layer or multi-layer low calorie dessert product. The multi-layered product is inverted leaving the first gel and milk based substrate as the top layer of the finished dessert product which may be painted with oil based edible coloring agent including an edible paint, edible dye, edible soluble ink, and combinations thereof. The gelatin and milk based substrate can also be used to prevent bleeding or migration of colors between different colored gelatin layers.

In one embodiment, a confectionary comprises 50 to 75 wt. % erythritol, 0 to 75 wt. % of at least one additional sweetener, at least one stabilizer, water, and a first active ingredient. The water may comprise 0.5 to 3 wt. % of the confectionary. The water may have a water activity of from 0.3 to 0.5. The confectionary may be aerated such that the density of the confectionary is 0.05 to 0.3 grams per cubic centimeter.

In one embodiment, a confectionary comprises 50 to 75 wt. % erythritol, 0 to 75 wt. % of at least one additional sweetener, at least one stabilizer, water, and a first active ingredient. The water may comprise 0.5 to 3 wt. % of the confectionary. The water may have a water activity of from 0.3 to 0.5. The confectionary may be aerated such that the density of the confectionary is 0.05 to 0.3 grams per cubic centimeter.