Spreadable fat-containing food products, such as confectionery spreads, with improved structural stability and good organoleptic properties, and methods of their production are disclosed. The products include glyceride compositions which are characterized by having a healthy fatty acid profile, such as a reduced level of saturated fatty acids (SAFA).

Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food compositions.

The present application discloses water-in-oil emulsions comprising an aqueous internal phase and an oleogel external phase, water-in-oil emulsions comprising a hydrogel aqueous internal phase and an oloegel external phase, compositions comprising water-in-oil emulsions, and methods of delivering an incorporated material to a subject by administering compositions comprising water-in-oil emulsions.

The invention relates to a process for the manufacture of an edible water-in-oil emulsion comprising 10 to 85 wt. % of liquid oil, 0.5 to 50 wt. % of hardstock fat, 10 to 85 wt. % of a dispersed water-phase; comprising the steps of: a) providing a first water-in-oil emulsion; b) providing a second water-in-oil emulsion; and c) mixing said first and second emulsion to provide a finished edible water-in-oil emulsion. The invention further relates to water-in-oil emulsions having a distinct water-phase release profile.

The present disclosure relates to oat-based peanut butter-flavored compositions and methods of making such compositions. In particular, a method is disclosed of roasting substantially intact groats until CIELAB L*-value change per minute, and CIELAB b*-value change per minute achieve a negative slope to produce roasted oats having a peanut butter flavor. Compositions including roasted oats having a peanut butter flavor are also disclosed.

The present disclosure provides a spreadable granola butter that is an emulsion of granola particles in an oil. The present disclosure also provides a method of making a granola butter from granola. The method includes subjecting the granola to particle size reduction to form reduced size granola particles; and emulsifying the granola in a fat to form the granola butter. The present disclosure also provides a method of providing nutrition to a human, the method including orally administering a granola butter to the human, and the granola butter is an emulsion of granola particles in an oil. In a particularly preferred embodiment, the granola butter is free of one or more common food allergens, such as gluten, milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat or soya.

The present application relates to an allulose-containing composition for promoting excretion of vegetable lipids from the body and a food comprising the composition of the present application and vegetable lipids.

Provided are edible emulsions that can be used as smoothies, creamers, syrups or other products to be used in food or consumed directly. The emulsions contain relatively high amounts, such as 10%-50% by weight of a protein composition, such as one or more of nut butters, whey, and, optionally, collagen, and very low amounts of a surfactant, typically less than 2%, such as less than 1.5%. The resulting emulsions are stable and have large particles in the range of about 3 m, 4 m or 5 m to 10 m or 15 m. As a result, the emulsions have a creamy consistency.

A low sugar content sweet food spread is provided said food spread comprising at least one of a cocoa product and a nut product, at least one vegetable oil and at least one sweetener. The at least one vegetable oil is substantially free or free of palm oil and the sugar content of the spread is less than about 20% by weight of the total spread. The food spread possesses excellent properties and is advantageously spreadable at low temperature.

A method for producing cannabinoid cooking oil and budder uses a mixture of cannabinoid material and natural oils to produce a consumable spread. The method used a quantity of cannabinoid substance, and a quantity of foaming substance. The foaming substance is a natural oil that can absorb and blend with the cannabinoid substance. The method begins by continuously agitating the cannabinoid substance with the foaming substance until a paste mixture is formed. The method continues by cooling the paste mixture until a solidified mixture is formed. The method concludes by thawing the solidified mixture to yield a tetrahydrocannabinol (THC) infused spreadable paste. Thus, an edible mixture is produced. Some versions of the method feature a flavoring substance that is added to the cannabinoid and foaming substance mixture. Thus, improving flavor.