Disclosed is a method of preparing a pH-sensitive controlled-release emulsion hydrogel using chitosan and pectin. More particularly, disclosed is a method of preparing a pH-sensitive controlled-release emulsion hydrogel that is capable of entrapping various substances to be encapsulated and is stable in gastrointestinal conditions, but upon exposure to neutral pH after passing through the stomach, releases the entrapped emulsion in response to the pH.

The invention relates to a structured fat system for use in food applications. The invention also relates to the use of a structured fat system for reducing the trans- and saturated fat content of a food product.

The invention relates to a structured fat system for use in food applications. The invention also relates to the use of a structured fat system for reducing the trans- and saturated fat content of a food product.

The present invention relates to a method for increasing the SUS content in an oil or in an olein fraction, comprising performing 1,3-selective enzymatic intraesterification on a natural starting oil or olein fraction prepared therefrom wherein the ratio between SUS and SUU is at least 1:1.5 and the SSS content is low, in particular close to 0%. Further, the present invention relates to 1,3-Selective intraesterified oil or olein, obtainable by performing the present method.

The present invention relates to a method for increasing the SUS content in an oil or in an olein fraction, comprising performing 1,3-selective enzymatic intraesterification on a natural starting oil or olein fraction prepared therefrom wherein the ratio between SUS and SUU is at least 1:1.5 and the SSS content is low, in particular close to 0%. Further, the present invention relates to 1,3-Selective intraesterified oil or olein, obtainable by performing the present method.

Stabilized oils including an edible oil and an antioxidant composition comprising cα-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.

Stabilized oils including an edible oil and an antioxidant composition comprising cα-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.

An emulsion composition includes dry powder of dicotyledonous plant seeds in a range between 1 mass % or more and 20 mass % or less, the dry powder having an average particle size in a range between 0.2 μm or larger and 150 μm or smaller, water in a range between 20 mass % or more and 69 mass % or less, and fat and oil in a range between 21 mass % or more and 70 mass % or less.

An emulsion composition includes dry powder of dicotyledonous plant seeds in a range between 1 mass % or more and 20 mass % or less, the dry powder having an average particle size in a range between 0.2 μm or larger and 150 μm or smaller, water in a range between 20 mass % or more and 69 mass % or less, and fat and oil in a range between 21 mass % or more and 70 mass % or less.

The present invention provides a high calorie, low carbohydrate gel-form emulsified food that contains a high content of medium chain fatty acids and a low carbohydrate content, induces minimal discomfort after a meal, and provides the high calorie, low carbohydrate gel-form emulsified food which can be distributed at room temperature. The present invention. relates to the gel-form emulsified food including: 10 to 40% by mass of oil and/or fat; 0% by mass or more and less than 5% by mass of a carbohydrate; and 1 to 10% by mass of a protein, in which the content of a medium chain fatty acid is 7 to 23% by mass.