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.

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

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.

A lipid composition includes, by weight of the lipid composition: from 30 wt % to 70 wt % a first lipid component; from 10 wt % to 40 wt % a sweetening substance; from 5 wt % to 20 wt % water; from 0.1 wt % to 1.2 wt % an emulsifier; and 1.5 wt % to 11 wt % a second lipid component. The emulsifier has a SFA content of less than 90 wt %. The second lipid component has a SFA content of at least 90 wt %, and fully saturated fatty acids with a carbon chain of more than 16 carbons account for at least 33.3 wt % of the SFA content of the second lipid component by weight. The molar amount of the second lipid component accounts for from 2.2 mol % to 15 mol % of the total molar amount of the first lipid component, the emulsifier and the second lipid component.

The present disclosure provides compositions containing medium chain triglycerides (MCTs) and also containing a food matrix into which at least a portion of the MCTs are formulated. The compositions include specific gums which provide stability and good mouthfeel. The compositions can improve cognitive functioning, support memory and/or recall, provide energy and/or ketones to the brain, and/or prevent and/or treat mild cognitive impairment (MCI).

The invention relates to a method of preparing an edible fat-continuous emulsion product such as a spread, comprising: 35-80 wt. % of an aqueous phase and 20-65 wt. % of a fat phase, wherein the fat phase comprises 8-15 wt. % of the total composition comprises plant sterol esters and wherein the product is essentially free of mono- or di fatty acid glyceride or other artificial emulsifier. The invention further relates to the spread that is essentially free of mono- or di fatty acid glyceride or other artificial emulsifier.

The present invention concerns a food supplement comprising Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds as well as finished food products comprising the food supplement. The present invention further concerns a nutraceutical or cosmetic preparation comprising as an active ingredient Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds.

The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as butter. The invention also concerns its uses as novel products in the fields of breadmaking and/or patisserie and/or viennoiserie. The invention further concerns the breadmaking, patisserie and viennoiserie products obtained by the use of said vegetable butter in their recipes.

The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking and/or patisserie and/or viennoiserie.

The invention relates to citrus fibers in dry form having a water holding capacity (WHC) of at least 35 mL of water per gram of anhydrous (0% moisture) fibers. Said fibers also have a swelling factor (SV), wherein when applying a gravitational force (G-force) on an aqueous medium containing 1 wt % of said fibers dispersed therein, the WHC varies with the G-force according to Formula (1) wherein DF is a decay factor of at least 500.

[00001]$\begin{array}{cc}\mathrm{WHC}?\mathrm{SV}-e^{-\frac{1}{\mathrm{DF}*G-\mathrm{force}}}& \left(1\right)\end{array}$