The present invention relates to a self-emulsifiable composition including a monoacyl phospholipid, a diacyl phospholipid, oils and fats, and a polyhydric alcohol, in which the content ratio between the monoacyl phospholipid and the diacyl phospholipid is in the range of monoacyl phospholipid:diacyl phospholipid=1:9 to 9:1 as a mass ratio.

The present disclosure provides nanoemulsions including one or more active ingredients (e.g., one or more cannabinoid and/or cannabimimetics), formulated for use as tinctures or shots. Such nanoemulsions, tinctures, and shots can exhibit high physical stability, e.g., exhibiting no observable phase separation over a period of 6 months or more or 12 months or more.

Disclosed is a method for preparing an emulsion gel-based fat substitute with adjustable phase change and use thereof, belonging to the field of oils and fats and food processing. The emulsion gel-based fat substitutes are prepared by using an oil-soluble polysaccharide, oil-soluble small molecule gelling agent, water-soluble large molecule gelling agent and vegetable oil as raw materials, dissolving the oil-soluble polysaccharide, small molecule gelling agent and water-soluble large molecule gelling agent in the heated oil and water phases, mixing and emulsifying the oil solution and aqueous solution to obtain an emulsion, and then gelling the emulsion upon stirring and cooling. An oil-soluble polysaccharide reduces the amount of oil-soluble small molecule gelling agent, an emulsion gel-based fat substitute containing trans-free low-saturated fatty acids is prepared, and the overall oil content of the emulsion gel is reduced by adding the water phase gelled with the water-soluble large molecule gelling agent.

A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable 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 composition, including fatty acids, egg yolk and an acidic aqueous medium, that includes at least 20 percent DHA by weight (20 wt %). An oil in water emulsion is provided, such as a mayonnaise, paste or has a mayonnaise-like consistency, for example suitable to be pressed or squeezed from a flexible container or tube. Methods are provided for treating disease in which DHA is deficient, for example sickle cell disease, and a medical food product including the composition and a process for the preparation of a composition or medical food product.

The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues.

The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.

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.

The present invention relates to sunflower phospholipid compositions containing phosphatidylcholine and containing less than 0.1% by weight, in particular less than 0.08% by weight or less than 0.05% by weight and especially less than 0.02% by weight of chlorogenic acids, based on the total weight of the sunflower phospholipid composition, and combination thereof with at least one anionic stabilizer compound comprising at least one anionic phospholipid compound. These combinations are particularly useful as emulsifiers in aqueous oil-in-water emulsions. The present invention also relates to aqueous oil-in-water emulsions containing such combinations of a sunflower phospholipid composition with at least one anionic stabilizer compound comprising at least one anionic phospholipid compound. The invention also relates to a method for the production of such emulsions. The present invention relates in particular to sunflower phospholipid compositions containing an amount of phosphatidylcholine of 45% by weight or higher and having a low content of chlorogenic acids of less than 0.1% by weight and at least one anionic phospholipid compound.