The present invention provides a method for manufacturing a butter-like food derived from vegetable milk, the method including: separately heating a vegetable milk and a vegetable processed fat to a temperature equal to or higher than the melting point of the vegetable processed fat; adding the heated vegetable processed fat to the heated vegetable milk and performing emulsification; cooling a vegetable milk emulsion obtained by the emulsification; subjecting a creamy substance obtained by the cooling to churning or cavitation, and separating the creamy substance into an aqueous phase and an oil phase; and kneading and homogenizing an oil phase solid obtained by removing the aqueous phase.

The present invention provides a method for manufacturing a butter-like food derived from vegetable milk, the method including: separately heating a vegetable milk and a vegetable processed fat to a temperature equal to or higher than the melting point of the vegetable processed fat; adding the heated vegetable processed fat to the heated vegetable milk and performing emulsification; cooling a vegetable milk emulsion obtained by the emulsification; subjecting a creamy substance obtained by the cooling to churning or cavitation, and separating the creamy substance into an aqueous phase and an oil phase; and kneading and homogenizing an oil phase solid obtained by removing the aqueous phase.

Provided is a method of providing an active compound powder comprising electrostatic spray drying a formulation comprising at least one active compound, an encapsulating agent, and optionally an excipient at an inlet temperature of 150° C. or below and an exhaust temperature of 100° C. or below, wherein electrical charge is applied externally to droplets of active compound formulation feedstock liquid.

Provided is a method of providing an active compound powder comprising electrostatic spray drying a formulation comprising at least one active compound, an encapsulating agent, and optionally an excipient at an inlet temperature of 150° C. or below and an exhaust temperature of 100° C. or below, wherein electrical charge is applied externally to droplets of active compound formulation feedstock liquid.

The technology disclosed in this specification pertains to an emulsion comprising (i) a continuous aqueous phase, (ii) an disperse oil phase comprising a cannabinoid, and (iii) an emulsifier which is gum arabic, wherein the weight ratio of gum arabic to said disperse oil phase is ≥1:1. The emulsion may have a relatively small particle size with a relatively high oil load in combination. The emulsion may also have a small particle size without requiring a polysorbate or any co-surfactant.

The technology disclosed in this specification pertains to an emulsion comprising (i) a continuous aqueous phase, (ii) an disperse oil phase comprising a cannabinoid, and (iii) an emulsifier which is gum arabic, wherein the weight ratio of gum arabic to said disperse oil phase is ≥1:1. The emulsion may have a relatively small particle size with a relatively high oil load in combination. The emulsion may also have a small particle size without requiring a polysorbate or any co-surfactant.

A process for producing a fat-encapsulated ingredient. A fat is metered into an extruder, the fat having a melting point of at least 50° C. The fat is heated in in the extruder during rotation of at least one screw. At least one ingredient is metered into a barrel of the extruder to produce a flowable mixture. The flowable mixture is cooled in a a downstream adjacent section of the extruder barrel. The mixture is subsequently discharged through an extruder die. After discharge, the mixture is comminuted.

A process for the production of fat-encapsulated follistatin. The process includes metering fat having a melting point of at least 40° C. into an extruder, heating the fat in the extruder during rotation of the at least one screw, metering the follistatin into the extruder barrel to produce a flowable mixture, cooling the flowable mixture in a downstream adjacent section of the extruder barrel, subsequently discharging the mixture through an extruder die, and comminuting the mixture after it discharges from the extruder die.

The present invention relates to a margarine substitute loaded with trans-resveratrol/glycoside and a preparation method thereof. The preparation method comprises the following steps: (1) preparing a peanut protein dispersion, adding a transglutaminase thereto, performing a cross-linking reaction under a water bath condition, and heating up to obtain a monolithic gel; continuing to add water to the monolithic gel, shearing the resultant at a high speed, homogenizing at a high pressure, performing ultrasonication, and adjusting pH to obtain a microgel particle dispersion; (2) adding a trans-resveratrol/glycoside to an edible oil in the dark, stirring well, continuing to add the microgel particle dispersion obtained in step (1), and shearing the resultant at a high speed to obtain a high internal-phase Pickering emulsion, i.e. a margarine substitute loaded with trans-resveratrol/glycoside. The trans-resveratrol/glycoside in the margarine substitute loaded with trans-resveratrol/glycoside of the present invention maintains relatively high activity and can solve a series of industrial problems brought by trans fat.

The present invention relates to a margarine substitute loaded with trans-resveratrol/glycoside and a preparation method thereof. The preparation method comprises the following steps: (1) preparing a peanut protein dispersion, adding a transglutaminase thereto, performing a cross-linking reaction under a water bath condition, and heating up to obtain a monolithic gel; continuing to add water to the monolithic gel, shearing the resultant at a high speed, homogenizing at a high pressure, performing ultrasonication, and adjusting pH to obtain a microgel particle dispersion; (2) adding a trans-resveratrol/glycoside to an edible oil in the dark, stirring well, continuing to add the microgel particle dispersion obtained in step (1), and shearing the resultant at a high speed to obtain a high internal-phase Pickering emulsion, i.e. a margarine substitute loaded with trans-resveratrol/glycoside. The trans-resveratrol/glycoside in the margarine substitute loaded with trans-resveratrol/glycoside of the present invention maintains relatively high activity and can solve a series of industrial problems brought by trans fat.