A non-dairy cream for baking includes the following raw materials in percentages by weight: 28-40% of plant fats, 0.02-0.5% of lecithin, 0.02-2% of salt, 0.02-0.5% of diacetyl tartaric acid mono-(di-)glycerides, 0.05-0.1% of mono- and di-glycerol fatty acid esters, 0-0.2% of sucrose fatty acid esters, 0-0.5% of polyglycerol esters, 2-5% of sweet whey powder, 0.05-1% of denatured cellulose, 0.1-2.5% of sodium caseinate, 0-0.5% of sodium stearyl lactylate, 0-0.5% of lactic acid glycerin fatty acid ester, 0-0.3% of sodium alginate, 0.002-0.2% of sodium iso-ascorbate, 3-6% of sugar, 3-6% of glucose syrup and 10-18% of high fructose corn syrup, the balance being water.

An oil-in-water emulsion comprising an excess of n-alkenyl succinic modified starch for use in producing clear citrus flavored beverages without the need for additional emulsifiers, or the need for washing the citrus oil.

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monoglycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition.

A protein free vegetable whipping cream comprising a vegetable fat, an anionic emulsifier and a low viscosity hydroxypropylmethyl cellulose.

A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier, and a process for preparing the same.

Aqueous lipid emulsions for providing enteral nutrition are provided. The aqueous lipid emulsions include at least 33% of lipids, lipid soluble nutrients, or a combination thereof, based upon the total weight of the emulsion, and are essentially free of carbohydrate and protein. The aqueous lipid emulsions are shelf-stable for at least 7 months. The aqueous lipid emulsions are a source of supplemental enteral nutrition for any patient in need thereof, including preterm infants.

The present disclosure relates to a composition comprising two or more hydrocolloid gums, such a pectin and gellan gum; a coconut-based fatty component, such as coconut cream; and water; in which the composition has a pH less than 7 and is an oil-in-water emulsion. The composition provides a ready-to-drink beverage that is a homogenous emulsion. The present disclosure is further related to a method of preparing the composition, including combining the two or more hydrocolloid gums, the coconut-based fatty component, and water to form a first mixture, blending the first mixture to provide a homogenous first mixture, adding additional water to the homogenous first mixture to provide a second mixture; and blending the second mixture to provide a homogenous second mixture.

The invention relates to a process for manufacturing oil-in-water emulsions with a PFATs value that remains below 0.05% for at least 24 hours, preferably for at least 48 hours after admixing the emulsions with an amino acid and a glucose solution suitable for parenteral administration.

The present invention relates to a two-step emulsification process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. Optionally, the lipid and protein component-containing composition is spray-dried. The obtained compositions are for feeding infants and young children.

Suggested is a delivery system for food additives, comprising or consisting of the following components: (a) at least one food additive dissolved in a solvent and (b) at least one emulsifier and/or at least one hydrocolloid dissolved in water,
characterized in that the delivery system is an oil-in-water emulsion.