This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

Stabilized oils including an edible oil and an antioxidant composition comprising cα-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

The present invention provides a high calorie, low carbohydrate gel-form emulsified food that contains a high content of medium chain fatty acids and a low carbohydrate content, induces minimal discomfort after a meal, and provides the high calorie, low carbohydrate gel-form emulsified food which can be distributed at room temperature. The present invention. relates to the gel-form emulsified food including: 10 to 40% by mass of oil and/or fat; 0% by mass or more and less than 5% by mass of a carbohydrate; and 1 to 10% by mass of a protein, in which the content of a medium chain fatty acid is 7 to 23% by mass.

Described herein is a food grade emulsion capable of modulating sensory properties in foods and beverages. The emulsion is characterized by the presence in its dispersed phase of at least one enzymatically modified lipid component. The emulsion constitutes a stable and effective flavour delivery system and can thus be incorporated as such in a food composition or a beverage composition.

The present invention is directed to a composition comprising rapeseed protein, a hydrocolloid, and a vegetable oil, and to the use of such composition in food products such as a beverage.

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 the field of the food industry; it is aimed more particularly at the preparation of food products, namely a range of cream analogues, composed of vegetable ingredients and having functional and organoleptic properties close to those of dairy products.

A composition having an oil-in-water dispersion with enhanced stability is provided. The oil-in-water dispersion has particles of a hydrophobic agent with an average particle size between about 100 to about 999 nm, where the distribution of particle sizes are a monodispersity about the average particle size, and the negative charge on the particles generates a force of repulsion that exceeds the force of coalescence among the particles of the hydrophobic agent in the oil-in-water dispersion. A method for applying the composition to a food and/or beverage is also provided. The submicron average particle size, dispersity, and force of repulsion of the particles in the dispersion increase the extent of penetration and accelerate diffusion of the particles of the hydrophobic agent throughout a water phase of a food or beverage, to enhance the physical, chemical, nutritional and/or sensory properties of the food or beverage, and to prevent freezer burn.

Provided is means of thickening a liquid component, wherein the thickener contains an oil and/or fat composition, the oil and/or fat composition contains an oil and/or fat component containing one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 of glycerin, x, the number of carbon atoms, is an integer selected from 10 to 22, and the XXX-type triglyceride is contained at 50% by mass or more relative to a content of the oil and/or fat component being 100% by mass; or the thickener, wherein the oil and/or fat composition is a powder oil and/or fat composition having a loose bulk density of 0.05 to 0.6 g/cm.sup.3, the oil and/or fat component contains a 3-type oil and/or fat, and a particle of the powder oil and/or fat composition has a plate shape.