Provided herein is technology relating to lipid compositions containing bioactive fatty acids and particularly, but not exclusively, to compositions and methods related to the production and use of structured lipid compositions containing sciadonic and/or pinoleic acid alone or in combination with other bioactive fatty acids including, but not limited to, eicosapentaenoic acid, docosahexaenoic acid, conjugated linoleic acid, and non-β-oxidizable fatty acid analogues such as tetradecylthioacetic acid.

The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, preferably a bakery product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 35% by weight, nor trans fats, nor animal-derived products, nor totally or partially hydrogenated oils or fats, nor interesterified or transesterified fats, nor palm or coconut-derived oils or fats. The present invention further relates to a anhydrous fatty preparation and to a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, preferably a bakery product comprising the same.

An object of the present invention is to provide a soft fat and oil coating composition, the dripping time of which is short, and that enables efficient production of frozen confections. In the production of a frozen confection coated with a fat and oil composition that has a hardness of 200 to 1500 g as measured with a rheometer using a plunger having φ 5 mm at −18° C. at an intrusion rate of 5 cm/min, the time period during which the fat and oil composition drops can be shortened by forming the fat and oil composition so as to contain 0.1 to 3 wt % of fat and oil having a melting point of 50° C. or more and 0.05 to 3 wt % of an emulsifier having an HLB of 9 or less.

The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, nor totally or partially hydrogenated oils or fats, nor interesterified fats. The present invention further relates to a fatty preparation and to a food product comprising the same.

The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, nor totally or partially hydrogenated oils or fats, nor interesterified fats. The present invention further relates to a fatty preparation and to a food product comprising the same.

The disclosure provides a method of obtaining an isolated phospholipid enriched krill composition. The method includes a) contacting a crude krill composition with an alcohol in an amount sufficient to provide a phospholipid enriched layer and a non-phospholipid enriched layer; b) forming a phospholipid enriched layer and a non-phospholipid enriched layer, wherein the phospholipid enriched layer is above the non-phospholipid enriched layer; c) isolating the phospholipid enriched layer and the non-phospholipid enriched layer; and d) removing the alcohol from the phospholipid enriched layer to provide an isolated phospholipid enriched krill composition.

The present invention provides for interesterified high oleic vegetable oil and vegetable fat characterized by low trans fat content and characteristics suitable for use in baking, frying and icing applications.

The present invention provides for interesterified high oleic vegetable oil and vegetable fat characterized by low trans fat content and characteristics suitable for use in baking, frying and icing applications.

Disclosed is a method for producing oleogels by sonicating a mixture including an oleogelator component and an oil component with ultrasound including superpositioned ultrasound waves while cooling the mixture from a temperature wherein the mixture is in molten state to a temperature wherein the oleogelator component of the mixture is at least partially in solid state. The method produces oleogels of improved stability.

One or more complex lipids including gangliosides can be used to achieve particular health benefits including maintaining or increasing cognitive development or maintaining or increasing growth in a foetal, infant or child subject.