The present invention relates, at least in part to, formulations that have improved caloric profile as well as flavor, taste and/or mouthfeel.

Various aspects relate to a spread composition, methods of making the same, and food products including the same. A spread composition includes an oil phase. The oil phase includes a plant-based oil. The spread composition also includes plant-based oil bodies emulsified in the oil phase. The plant-based oil bodies are derived from the same one or more plants as the plant-based oil, a different one or more plants, or a combination thereof. The spread composition includes a continuous phase that includes the oil phase. At least some of the plant-based oil in the oil phase is not naturally present in the plant-based oil bodies.

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/w % 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.

The present invention relates to a composition comprising a 1,3-selective enzymatic intraesterified oil product having a greater unsaturated-saturated-unsaturated (USU) fatty acid content on the glycerol moiety than the oil from which it was derived. In an embodiment, the starting oil is cottonseed oil and in USU the U is primarily linoleic acid and the S is primarily palmitic acid. Further, the present invention relates to a method for increasing the USU content in an oil, comprising performing 1,3-selective enzymatic intraesterification of a regular starting oil wherein saturated-unsaturated-saturated (SUS) content is greater than the USU content in the starting oil prior to performing 1,3-selective enzymatic intraesterification. Due to the greater USU content, the 1,3-selective enzymatic intraesterified oil product has an increased melting temperature and solid fat content and therefore useful for margarines and food spreads as compared to the oil it was produced from.

A novel oleogel is provided comprising an edible oil in an amount of at least 95 wt % combined with a binary wax blend in an amount of less than 5 wt % of the oleogel, wherein the oleogel exhibits less than 10% oiling off and a back-extrusion hardness of greater than 100 g-force. The edible oil may be a high oleic acid-containing oil, such as a vegetable oil having a total monounsaturated fatty acid content of at least about 25% by wt. The binary wax blend may comprise at least two waxes selected from rice bran wax, carnauba wax, candelilla wax, sunflower wax, jojoba oil wax, corn oil wax, sugarcane wax, ouricury wax, beeswax and retamo wax. The oleogel provides an edible fat substitute prepared from oil having a reduced saturated fatty acid and trans fatty acid content that may be incorporated in a variety of food products.

An emulsified oil and fat composition having a refreshing flavor and sweetness. The emulsified oil and fat composition contains a Koji fermentation product in which the pH value of the aqueous phase is 3.1-6.0 inclusive. The Koji fermentation product may be a Koji fermentation product of rice.

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

The present invention pertains to the production of a novel structurizing oil by enzymatic interesterification which novel structurizing oil is particularly well suited as oil ingredient in e.g. margarines or ice creams.

The invention relates to a process to manufacture a water-in-oil emulsion, comprising ⋅10 to 85 wt. % of liquid oil; ⋅0.5 to 50 wt. % of fat powder comprising hardstock fat; ⋅10 to 85 wt. % of a water-phase; ⋅0.005 to 5 wt. % of lecithin; and ⋅0.01 to 5 wt. % of monoglyceride; comprising the steps of: 1. providing a solution of at most 5 wt. % of the liquid oil, based on the total amount of liquid oil, comprising at least 50 wt. % of dissolved lecithin, based on total amount of lecithin; and at least 50 wt. % of dissolved monoglyceride, based on total amount of monoglyceride; wherein the temperature of the solution is at least 50 degrees Celsius; 2. providing an oil-continuous system comprising at least 75 wt. % of the liquid oil, based on the total amount of liquid oil, wherein the system has a temperature of from 0 to 20 degrees Celsius; 3. contacting the solution provided at step ‘I’ with the system provided at step ‘2’; 4. mixing the mixture provided at step ‘3’ to provide a water-in-oil emulsion; wherein any remaining ingredients are added whole at step ‘2’, step ‘3’ or step ‘4’ or added in parts in any combination at step ‘2’, step ‘3’ and step ‘4’. The process of the invention results in water-in-oil emulsions with an improved stability and a reduced batch-to-batch variation in stability.

This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.