A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue. A meat analogue may include an animal protein. The extruder may be connectable to the die. The extrusion system may be configured to direct a material including an animal protein from the extruder to the die and through a fluid path extending through the die. The die may be configured to inject a fat or a fat analogue into the material such that the fat or the fat analogue is embedded but visually distinct from the material including the animal protein when the fat or the fat analogue and the material exit the die.

A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/vv % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.

An oil-in-water emulsified food composition with a pH of from 2 to 5, comprising water, vegetable oil in an amount of from 65 to 80 wt %, plant protein, bran of mustard seed or cereal grain, wherein the composition is free from egg-derived ingredients.

The present invention relates to a composition comprising water, an oil, an alginate salt and a hydrocolloid, to a method for obtaining same and to the use thereof as a substitute for animal fat.

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.

Disclosed herein are plant-based whippable topping emulsions. In particular, described herein are plant-based emulsions that do not contain any of the eight major food allergens. In addition to plant-based products, the emulsions may generally contain vegetable oil and one or more other components such as surfactants, sugar, stabilizers, thickeners, and flavoring. Also disclosed herein are methods of making and methods of using the plant-based milk whippable topping emulsions.

The current invention relates to a method for producing emulsions using a layer multiplayer comprising the steps of: providing at least two immiscible fluid streams, combining said immiscible fluid streams to a focused total fluid stream, and subsequently carrying out baker's transformations on said total fluid stream, said baker's transformation comprises: (i) stretching and cutting said total fluid stream; (ii) recombining said total fluid stream. The present invention further relates to the use of said method for food grade, polymer, cosmetic and pharmaceutical products. The present invention further relates to said food grade, polymer, cosmetic and pharmaceutical products.

A vegetable edible fat composition has a vegetable fat present in an amount of 50 to 90 percent by weight of the edible fat composition, an oat-derived material having dry matter in an amount of 1 to 10 percent by weight of the edible fat composition, and water. The pH of the composition is in the range from 4 to 6.5, and the composition is in form of an emulsion having an aqueous phase of water in a fat phase of the vegetable fat. The composition can be used as a spread or food preparation. A process is for manufacturing a vegetable edible fat composition.

A composition, such as a dietary composition is disclosed containing one or more capsaicinoids contained within a lipid matrix. In one embodiment, the composition contains a liquid capsaicin in addition to a capsaicin wax. The composition is formulated such that when is ingested does not break down in the stomach but instead releases the capsaicin in the small intestines for various dietary benefits, including appetite suppression.

Disclosed is a method of preparing a pH-sensitive controlled-release emulsion hydrogel using chitosan and pectin. More particularly, disclosed is a method of preparing a pH-sensitive controlled-release emulsion hydrogel that is capable of entrapping various substances to be encapsulated and is stable in gastrointestinal conditions, but upon exposure to neutral pH after passing through the stomach, releases the entrapped emulsion in response to the pH.