A food composition in the form of a water-in-oil-in water emulsion comprising water; an oil phase comprising vegetable oil and a water-in-oil emulsifier comprising fat crystals; oil-in-water emulsifier, not being egg yolk; egg yolk.

A food composition in the form of a dispersion, the composition comprising a water phase with water and modified waxy starch and vegetable oil dispersed in the water, wherein the modified waxy starch is present in an amount of from 4 to 9 wt %, based on the weight of the water in the food composition, wherein the composition does not comprise egg-derived emulsifier, preferably the composition does not contain a surface-active emulsifier, has a viscosity between 800 to 3000 mPa.Math.s (measured at 20° C. with Brookfield viscosimeter DV-II and spindle RV #3 at 50 rpm), has a pH from 2.5 to 5, does not contain a gum or non-modified starch. Process to manufacture a food composition comprising the steps of preparing a) a water phase comprising water and modified waxy starch, b) swelling the starch or allowing the starch to swell, mixing the composition resulting from b) with vegetable oil. The starch is preferably physically modified starch. Use of modified waxy starch in a food composition comprising water and vegetable oil to provide a phase-stable composition in the form of a dispersion.

A food composition in the form of a dispersion, the composition comprising a water phase with water and modified waxy starch and vegetable oil dispersed in the water, wherein the modified waxy starch is present in an amount of from 4 to 9 wt %, based on the weight of the water in the food composition, wherein the composition does not comprise egg-derived emulsifier, preferably the composition does not contain a surface-active emulsifier, has a viscosity between 800 to 3000 mPa.Math.s (measured at 20° C. with Brookfield viscosimeter DV-II and spindle RV #3 at 50 rpm), has a pH from 2.5 to 5, does not contain a gum or non-modified starch. Process to manufacture a food composition comprising the steps of preparing a) a water phase comprising water and modified waxy starch, b) swelling the starch or allowing the starch to swell, mixing the composition resulting from b) with vegetable oil. The starch is preferably physically modified starch. Use of modified waxy starch in a food composition comprising water and vegetable oil to provide a phase-stable composition in the form of a dispersion.

Water-based release coatings are disclosed. The water-based release coatings include a homogenous blend of water, a surfactant comprising saponin glycosides, and lecithin. The mixture of saponin glycosides are preferably derived from the Quillaja plant. The release coatings can be used for reducing or preventing build-up on a cooking surface.

Water-based release coatings are disclosed. The water-based release coatings include a homogenous blend of water, a surfactant comprising saponin glycosides, and lecithin. The mixture of saponin glycosides are preferably derived from the Quillaja plant. The release coatings can be used for reducing or preventing build-up on a cooking surface.

Described herein is a crystalline fat comprising a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 10 to 50 μm in diameter. Also described herein is a shortening comprising crystalline fat having a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 3 to 60 μm in diameter and a liquid oil; wherein the crystalline fat ranges from about 25 wt % to about 99.9 wt % and the liquid oil ranges from about 0.1 wt % to about 75 wt %.

A process for controlling a decarboxylation of acidic cannabinoids for an infused soluble fat product, such as a butter product, is disclosed. In one embodiment for producing a butter product, raw cannabis base material is dried, pulverized, heated, and cooled to produce a decarbed cannabis material. The decarbed cannabis material is mixed with unsalted butter in an about 22:1 to and about 26:1 ratio, by weight, at ambient temperature and pressure, to produce a heterogenous butter material. The heterogenous butter material is canned and subjected to in-container thermal processing, including agitation during the thermal processing. The resulting heterogenous butter material is separated before cooling produces the butter product.

A process for controlling a decarboxylation of acidic cannabinoids for an infused soluble fat product, such as a butter product, is disclosed. In one embodiment for producing a butter product, raw cannabis base material is dried, pulverized, heated, and cooled to produce a decarbed cannabis material. The decarbed cannabis material is mixed with unsalted butter in an about 22:1 to and about 26:1 ratio, by weight, at ambient temperature and pressure, to produce a heterogenous butter material. The heterogenous butter material is canned and subjected to in-container thermal processing, including agitation during the thermal processing. The resulting heterogenous butter material is separated before cooling produces the butter product.

The invention provides a method for producing an oleogel, the method comprising a mixing stage, a cross-linking stage and optionally a drying stage; wherein the mixing stage comprises mixing starting materials to provide a starting mixture, wherein the starting materials comprise (i) a hydrocolloid, (ii) a protein, (iii) one or more of a fat and an oil, and (iv) water, wherein the protein is a vegetable based protein and wherein the one or more of the fat the oil is a vegetable based; wherein the cross-linking stage comprises cross-linking the hydrocolloid and the protein in the starting mixture, to provide a cross-linked structure; and wherein the optional drying stage comprises drying the cross-linked structure to provide a further processed cross-linked structure; wherein the oleogel comprises the cross-linked structure or wherein the oleogel comprises the further processed cross-linked structure, wherein the oleogel comprises a total amount of fat and oil relative to a total amount of the oleogel in the range of 20-90 wt. %.

The invention provides a method for producing an oleogel, the method comprising a mixing stage, a cross-linking stage and optionally a drying stage; wherein the mixing stage comprises mixing starting materials to provide a starting mixture, wherein the starting materials comprise (i) a hydrocolloid, (ii) a protein, (iii) one or more of a fat and an oil, and (iv) water, wherein the protein is a vegetable based protein and wherein the one or more of the fat the oil is a vegetable based; wherein the cross-linking stage comprises cross-linking the hydrocolloid and the protein in the starting mixture, to provide a cross-linked structure; and wherein the optional drying stage comprises drying the cross-linked structure to provide a further processed cross-linked structure; wherein the oleogel comprises the cross-linked structure or wherein the oleogel comprises the further processed cross-linked structure, wherein the oleogel comprises a total amount of fat and oil relative to a total amount of the oleogel in the range of 20-90 wt. %.