The present disclosure provides nanoemulsions including one or more active ingredients (e.g., one or more cannabinoid and/or cannabimimetics), formulated for use as tinctures or shots. Such nanoemulsions, tinctures, and shots can exhibit high physical stability, e.g., exhibiting no observable phase separation over a period of 6 months or more or 12 months or more.

The present invention provides: a microemulsion having emulsified particles of a small particle diameter, having a narrow particle diameter distribution, having improved uniformity in particle diameter, and having excellent stability; a composition for preparing such a microemulsion; methods for producing the microemulsion and the composition; and an object using the microemulsion. A microemulsion is prepared with use of a composition that contains: a surfactant component which contains at least one selected from polysorbate 80 and a polyoxyethylene castor oil; an oil; and a poorly water-soluble functional component in a predetermined proportion.

The present invention relates to a method of preparing a crocodile oil to reduce unpleasant odour comprising: preparing crocodile fats and mucosal tissues; adding water to the crocodile fats in the ratio of water to crocodile fats at 1:15 by weight, heating the crocodile fats until boiling; adding the mucosal tissues of crocodiles into the boiled crocodile fats until an oil is rendered from the crocodile fats; cooling down the crocodile fats to room temperature to obtain a crude crocodile oil; adding water, plant essence and emulsifier to the crude crocodile oil and mixing to obtain a crude crocodile oil mixture; filtering out oil dregs from the crude crocodile oil mixture; passing the remaining white liquid through a high pressure homogenizer to obtain a scented crocodile oil; and adding 15 to 20 ml of ginger oil to every 5000 ml of the scented crocodile oil and obtain the crocodile oil.

The invention provides nanoemulsion for preparing plant-based meat, the nanoemulsion has a particle size ranging from 300 nm to 320 nm. The plant-based meat prepared by using the nanoemulsion of the present invention can retain flavors after various cooking methods. The plant-based meat of the present invention can withstand different pH values and temperatures, and remains stable at different concentrations of salt, sugar, lipids, protein, carbohydrates and a variety of organic compounds, and will not lower consumer’s flavor expectations and perceptions. The plant-based meat of the present invention retains more flavors, so less flavoring is needed, and the cost will be reduced.

An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.

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.

The present invention relates to fat composition suitable for use as a cocoa butter equivalent, wherein the fat composition comprises triglycerides of which 60% by weight or more is Sat.sub.2O, wherein Sat is selected from St, P, or combinations hereof; and wherein, in the fat composition, the total content of StOP+StPO+St.sub.2O is 60% by weight or less, and the total amount of diglycerides (DAG) is 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid.

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.

A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable oil.

A composition, including fatty acids, egg yolk and an acidic aqueous medium, that includes at least 20 percent DHA by weight (20 wt %). An oil in water emulsion is provided, such as a mayonnaise, paste or has a mayonnaise-like consistency, for example suitable to be pressed or squeezed from a flexible container or tube. Methods are provided for treating disease in which DHA is deficient, for example sickle cell disease, and a medical food product including the composition and a process for the preparation of a composition or medical food product.