The present disclosure relates to a foodstuff composition, in particular a spreadable food composition, more in particular an olive oil-based functional spread fat composed by olive oil fortified with a functional ingredientthe olive pomace active ingredient. This functional ingredient is a mixture of bioactive compounds, in particular hydroxytyrosol, tyrosol, sterols, tocopherols, triterpenes, coenzyme Q10, K, Mg and Ca, among others, obtained from olive pomace by mechanical pressing.

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 monogiycerides 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.

Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas, and expanding the mixture through an orifice. In the invention, water is added to the mixture prior to expansion, so as to provide a spray liquid in the form of a fat and water emulsion.

The present invention relates to the composition with gelling properties comprising low molecular weight gelators of Formula (1) or a salt thereof and a vegetable oil.

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Uses of such composition in the food, cosmetic or pharmaceutical industry are disclosed.

Various embodiments disclosed relate to oil and water emulsions including antioxidants. The emulsion can include an oil-phase; an aqueous-phase; an extract including carnosic acid, carnosol, or a mixture thereof; an extract containing rosmarinic acid; and an emulsifier.

Disclosed herein is a fat composition including at least 30% by weight of stearic acid (C18:0); and at least 45% by weight of saturated fatty acid (SAFA); and where the fat composition includes from 1.0% to 8.0% by weight of SSS triglycerides; and at most 10.0% by weight of UUU triglycerides and has a weight ratio of S2U triglycerides to SSS triglycerides from 6.0 to 20.0 and a weight ratio of S2O triglycerides to S2L triglycerides at most 30.0; where S is saturated fatty acid, U is unsaturated fatty acid, O is oleic acid and L is linoleic acid. Also disclosed herein is a fat blend including the fat composition as hardstock where the fat blend is further used in a water-in-oil emulsion product, such as margarine or spread.

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 salted spreadable food cream consists from 3%-60% by weight of a lipid component (A) including or consisting of a solid fat; (B) 5%-50% by weight of a dehydrated, dried, and/or freeze-dried flavor component; (C) 5%-70% by weight of a filler consisting of milk or its derivatives; (D) 0.2%-3% by weight of an emulsifier; and (E) 0%-5% by weight of a supporting ingredient, has salt between 1 g/100 g and 2.5 g/100 g, a viscosity between 11,000 cP and 65,000 cP, a fineness between 10 pm and 100 pm, and a water activity value lower than 0.5. A method for the preparation of the salted spreadable food cream includes providing the ingredients (A) to (D) and optionally (E), and refining the ingredients (A)-(D) and optionally (E) at a predetermined working temperature for a predetermined working time.

Packaged aerated acidified food compositions (e.g., aerated dips, sauces, etc.) having a low density (e.g., 0.4 to 0.8 g/cm.sup.3) due to incorporation of gas bubbles (e.g., nitrogen or air) within an aerated matrix. In addition to the aerated matrix the composition further includes a relatively high fraction of oil (e.g., as an oil/water emulsion). The compositions are shelf-stable, so as to exhibit microbial stability and stability with respect to the aerated low density whipped texture, without requiring refrigeration. The composition includes the aerating gas (e.g., nitrogen or air), a protein (e.g., soy or dairy), a stabilizer (e.g., a hydrocolloid, a cyclodextrin, a monoglyceride, and/or a diglyceride), oil, water, an emulsifier, and a food grade acid. Flavors, spices, and other components may be included.

A method of preparing a self-emulsifying fat composition comprises the steps of: providing a fat composition comprising triglycerides; separating a portion from the fat composition; reacting the separated portion with glycerol to obtain a reacted portion comprising monoglycerides (MG) and diglycerides (DG); and reintroducing at least part of the reacted portion into the fat composition to obtain a self-emulsifying fat composition comprising predetermined amounts of MG and DG.