An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stability. A low-salt version of the eggless mayo is provided as well as compositions for various butters and creams that have enhanced heat stability as well as freeze-thaw stability.

An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stability. A low-salt version of the eggless mayo is provided as well as compositions for various butters and creams that have enhanced heat stability as well as freeze-thaw stability.

The present invention pertains to an aroma component assessment method and a method for preparing a fragrance composition using said assessment method. The present invention provides a fragrance composition appropriate for a product in consideration of usage conditions of the product. For that purpose, the present invention involves: making measurements of the rate of concentration increase (i.e., detection quantity a of aroma component after lapse of a predetermined time after start of measurement/detection quantity b of aroma component immediately after the start of detection) of aroma released within a prescribed time range for each of two or more types of aroma components contained in a product within a consumption environment of said product or within a model environment thereof; and assessing the impact of the aroma components contained in the product on fragrance impressions of the product, using the magnitude relationship in the aroma concentration increase rate of the two types or more aroma components, as an index correlated with the magnitude relationship of the impacts on fragrance impressions of the product, so as to make objective and appropriate assessments of the impacts of the aroma components contained in the product on fragrance impression.

The disclosure provides compositions comprising cannabinoids and active ingredients and/or excipients and methods of producing the compositions.

A dairy-free and vegan chocolate confection and method of making the same are disclosed. In the confection of the invention, the milk solids present in traditional milk chocolate are replaced by grain flour. The grain flour is roasted or heat treated to impart desirable flavor and texture characteristics to the confection

The present invention relates to food compositions, in particular soft food compositions comprising amorphous porous particles, the amorphous porous particles comprising sweetener, bulking agent and surfactant. Further aspects of the invention relate to a spread having an enhanced sweetness perception and a process for manufacturing a food composition having a soft texture.

The present invention generally relates to a sugar alcohol and cannabinoid complex, and methods to prepare this complex from cannabinoid oil comprising at least one cannabinoid. The complex is in solid form and may be used in food, pharmaceutical, cosmetic formulations, and medical devices wherein solid forms of cannabinoid are desirable. This complex also enhances release of active cannabinoids in oral consumption. Methods to make this complex are also disclosed.

The present invention generally relates to a sugar alcohol and cannabinoid complex, and methods to prepare this complex from cannabinoid oil comprising at least one cannabinoid. The complex is in solid form and may be used in food, pharmaceutical, cosmetic formulations, and medical devices wherein solid forms of cannabinoid are desirable. This complex also enhances release of active cannabinoids in oral consumption. Methods to make this complex are also disclosed.

A water-containing chocolate-like confectionery, which comprises an oil-in-water type emulsified mixture, wherein the mixture has a water content of 20% by weight or less, and a water activity of 0.7 or less.

A confectionery product is provided. The product includes a hollow body formed by at least one first material. Present on the outer surface itself of the product is a second material, different from said first material, which reproduces a decorative element. The hollow body comprises a first outer layer, formed by the first material and at least one second layer, formed by the second material, which is set internally, on the first layer. The first layer has an opening that allows a portion of the second layer to emerge on the outer surface, so as to form the decorative element. The first outer layer and the portion of the second layer together define the outer surface. The second layer coats the inner side of the first layer at least partially and at a position away from the opening.