There is provided a vegetable-based lipid composition comprising high levels of at least three different long-chain polyunsaturated fatty acids (typically as fatty acid esters). The compositions typically contain DHA as the principal long-chain polyunsaturated fatty acid. The composition is obtainable from a single source by conventional processing methods. and has improved stability properties.

The invention relates to a new cocoa butter composition, to a new process for obtaining same by one or more fractional molecular distillation procedures, and to the specific fractions obtained.

The present invention relates to compositions comprising particles prepared from one or more biological materials and/or animal lipids and/or plant lipids that are capable of locating to an interface when combined with two or more immiscible liquids. Emulsions comprising the compositions comprising particles, wherein the emulsion has an internal phase dispersed in a continuous external phase and the particles are located at the interface of the external and the internal phase, methods of preparing such compositions and emulsions, the use of such compositions and emulsions and products containing the compositions and emulsions are also described.

The present invention relates to compositions comprising particles prepared from one or more biological materials and/or animal lipids and/or plant lipids that are capable of locating to an interface when combined with two or more immiscible liquids. Emulsions comprising the compositions comprising particles, wherein the emulsion has an internal phase dispersed in a continuous external phase and the particles are located at the interface of the external and the internal phase, methods of preparing such compositions and emulsions, the use of such compositions and emulsions and products containing the compositions and emulsions are also described.

The invention relates to a compacted microporous fat powder that can suitably be used as an oil structuring agent. The compacted microporous fat powder has a freely settled density in the range of 90-600 g/l; a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 μm; a maximum G′.sub.i/G′.sub.d ratio of more than 2.0, wherein G′ represents the elastic modulus at 10° C. of a dispersion of 2 wt. % of the compacted fat powder in glycerol, and wherein the maximum ratio is determined by recording G′.sub.i whilst increasing the frequency from 0.1 to 15 s.sup.−1, by subsequently recording G′.sub.d whilst decreasing said frequency from 15 to 0.1 s.sup.−1 and by calculating the ratio G′.sub.i/G′.sub.d at the frequency at which said ratio is highest.

The invention relates to a compacted microporous fat powder that can suitably be used as an oil structuring agent. The compacted microporous fat powder has a freely settled density in the range of 90-600 g/l; a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 μm; a maximum G′.sub.i/G′.sub.d ratio of more than 2.0, wherein G′ represents the elastic modulus at 10° C. of a dispersion of 2 wt. % of the compacted fat powder in glycerol, and wherein the maximum ratio is determined by recording G′.sub.i whilst increasing the frequency from 0.1 to 15 s.sup.−1, by subsequently recording G′.sub.d whilst decreasing said frequency from 15 to 0.1 s.sup.−1 and by calculating the ratio G′.sub.i/G′.sub.d at the frequency at which said ratio is highest.

Solid lipid nanoparticles (SLNs) and suspensions thereof in an aqueous phase are provided, in which the SLNs have high content of oil-soluble pigment and high stability. A food product, such as a beverage, comprising said SLNs is also provided.

Solid lipid nanoparticles (SLNs) and suspensions thereof in an aqueous phase are provided, in which the SLNs have high content of oil-soluble pigment and high stability. A food product, such as a beverage, comprising said SLNs is also provided.

Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.

Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.