Frozen confection composition comprising from 0 wt % to 5 wt % fat, from 0 wt % to 10 wt % protein, a fat to protein ratio of less than 1:1 and an emulsifier; wherein the fat droplets of the homogenised pre-mix of the frozen confection have an average droplet size d (3,2) of below 0.6 micron, and significantly reduced shrinkage of the product is observed on heat shock testing of the frozen confection product.

A pet food product includes a food substrate manufactured by extrusion, baking or other process involving heat. The pet food product includes less than 10% of hemp oil by weight, and preferably less than 5% by weight. The hemp oil has cannabinoids, including acidiccannabinoids. The acidic cannabinoids have a concentration of less than 100 parts per million, and preferably between 10-40 parts per million in the hemp oil. The acidic cannabinoids include cannabidiolic acid (CBD-A) and cannabidiol (CBD) in a ratio of at least 1:1, and preferably 3:1, or greater. An antioxidant is added to the hemp oil to inhibit oxidation of the acidiccannabinoids including the (CBD-A). The pet food product includes a second oil blended with the hemp oil. The antioxidant and the second oil cooperate to inhibit oxidation of the acidic cannabinoids.

The present invention relates to a plant-based frozen confection comprising: fat in an amount of 1 to 15 wt %; sugars in an amount of 10 to 30 wt %; and pulse protein in an amount of 0.4 to 10 wt %; wherein the pulse protein comprises soy protein and fava bean protein in a weight ratio of 1:1 to 1:4.

[Problem to be Solved] Provision of an oily confectionery having an excellent melting feeling in the mouth even when eaten in a frozen state.

[Means to Solve the Problem] The oily confectionery containing oils and fats according to the present invention contains as the oils and fats, more than 60% by mass and 94.5% by mass or less of a medium chain triacylglycerol and 5% by mass or more and less than 40% by mass of a laurin-based fat.

[Selected Figure] None

The invention relates to A frozen confection coating composition, the composition comprising, expressed in weight % based on the total weight of the coating, 35-75 wt. % of non-interesterified fat, preferably 40-65 wt. % of non-interesterified fat which comprises a fat blend of medium soft fat and liquid oil, and 25-65 wt. % of non-fat solids, preferably 35-60 wt. % of non-fat solids, wherein, the coating composition comprises, less than 35 wt. % of saturated fatty acid, preferably less than 30 wt. % of saturated fatty acids 15-50 wt. %, preferably 18-30% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein the medium soft fat has above 40%, preferably between 50-70%, of solid fat content at 20 C., and medium soft fat has 54-60% of saturated fatty acid, and wherein the fat blend in the coating crystallizes in a first and second crystallization step at a temperature below 15 C. and displays a solid fat content of 30-50% within 2 min. of crystallization and a solid fat content of 40-70% after 60 min. of crystallization. The invention also relates to a process of making this composition and a frozen confection at least partly coated with the composition.

Lactose-free ice cream compositions, and methods for making lactose-free ice cream, are provided herein.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems.

A cacao raw material-containing frozen dessert has a moisture content of 50 mass % or more, and contains 8 mass % or more of a cocoa butter component or 15 mass % or more of cocoa liquor and 0.1 to 4.5 mass % of a water-soluble dietary fiber and/or a dextrin having a weight average molecular weight of 450 or more.

A composition for suppressing digestive tract symptoms arising from ingestion of a medium chain fatty acid-containing lipid, including a medium chain fatty acid-containing lipid and a long chain fatty acid-containing lipid.

The present invention is directed to an alcohol containing bulk frozen dessert product that is formed by adding an alcohol containing composition to a frozen dessert product premix after the premix has been pasteurized. The alcohol containing composition is comprised of an alcohol, a water based mixer, and a stabilizer and/or emulsifier. The alcohol containing bulk frozen dessert product may have an alcohol content from about 2 to about 10% and will be able to be stored and consumed at temperatures for traditional bulk frozen dessert products.