This invention addresses the problem of suppressing deterioration in the flavor of ice cream containing PUFAs over time. This invention was arrived at by discovering that in ice cream containing DHA and/or EPA, abnormal flavors which arise during low-temperature storage can be effectively suppressed when a water phase containing polyphenols is micro-dispersed at 500 nm or less in an oil or fat containing DHA and/or EPA.

The present invention addresses the problem of providing an edible oil or fat that is usable for any kinds of foods, has an improved oxidation stability and shows a good flavor. A tea extract and sorbitol are stably dispersed in an oil or fat. Thus, the oxidation stability can be improved without increasing the content of the tea extract.

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.

The purpose of the present invention is to provide a plant-based butter-like composition that exhibits a good melt-in-the-mouth behavior while having a butter-like shape retention property. The plant-based butter-like composition is characterized by being an emulsion comprising a plant milk and a plant oil/fat having a rising melting point of at least 20° C. and satisfying the following conditions (a) and (b): (a) A=0.7 to 3, and (b) B=1.2 to 5, where A wt % is the content of plant milk-derived protein and B is the weight ratio of the oil/fat fraction to the total of a nonfat solids fraction and a moisture fraction.

The invention provides a method for producing an oleogel, the method comprising a mixing stage, a cross-linking stage and optionally a drying stage; wherein the mixing stage comprises mixing starting materials to provide a starting mixture, wherein the starting materials comprise (i) a hydrocolloid, (ii) a protein, (iii) one or more of a fat and an oil, and (iv) water, wherein the protein is a vegetable based protein and wherein the one or more of the fat the oil is a vegetable based; wherein the cross-linking stage comprises cross-linking the hydrocolloid and the protein in the starting mixture, to provide a cross-linked structure; and wherein the optional drying stage comprises drying the cross-linked structure to provide a further processed cross-linked structure; wherein the oleogel comprises the cross-linked structure or wherein the oleogel comprises the further processed cross-linked structure, wherein the oleogel comprises a total amount of fat and oil relative to a total amount of the oleogel in the range of 20-90 wt. %.

The present invention is related to extracts rich in polar lipids obtained or obtainable from macroalgae, microalgae, photosynthetic bacteria and/or photosynthetic organ(s) and/or tissue(s) of a plant and combinations thereof as well as their uses as emulsifiers.

Systems and methods describe improvements in the automated production of meat analogues. Ingredients are provided, including oil, water, binding agent(s), and one or more forms of protein to be separately and continuously conveyed through a facility. Concurrently to the ingredients being conveyed through the facility, a number of actions occur. The system emulsifies the oil, water, and binding agent(s) within an emulsifying machine to form a final emulsion. A hydration process is separately applied to at least one of the forms of protein. The system mixes and conveys the protein(s) with the final emulsion in a final mixer to form a final dough.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

The present invention relates to an oil-in-water-emulsified food product comprising: Vegetable oil, comprising C18:1 and C18:2 fatty acids, in an amount, based on the weight of the vegetable oil, of: C18:1 from 35 to 95 wt %, C18:2 from 1 to 50 wt %, Water, extract of Morus alba.

A progressive shear emulsifier can include an outer body and an inner body. The outer body can have a central opening therethrough, an inlet, an outlet, and an inner surface along the central opening defining a first three-dimensional contour. The inner body can be positioned within the central opening and configured to rotate with respect to the outer body about an axis of rotation along the central opening. The inner body can have an outer surface defining a second three-dimensional contour that correlates to the first three-dimensional contour to form a material passage between the outer body and inner body. Rotation of the inner body within the outer body can create progressive amounts of shear across materials passing through the material passage, which can result in emulsified material. Conic transitions can create turbulent regions that mix the materials passing therethrough. Collective geometry can create conveyance and/or pumping of materials, which can be methylcellulose and free water.