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.

The present invention discloses processes for the preparation of phospholipid-enriched dairy products as nutraceuticals for the formulation of functional foods, the processes include the steps of: combining a non-dairy-based PL-containing material, having phosphatidylserine (PS) and/or phosphatidic acid (PA) in the PL-containing material, wherein the PS and/or PA is derived in part from an enzymatically-processed lecithin as a PS-calcium and/or -magnesium salt and/or a PA-calcium and/or-magnesium salt via transphosphatidylation with phospholipase D in the presence of L-serine and a calcium and/or magnesium salt, with water and an oil component to form a paste; removing an excess amount of the water from the paste to form a PL-oil solution; and mixing the PL-oil solution with a dairy component, thereby obtaining a PL-enriched dairy product. Alternatively, the PL-oil solution has a weight-to-weight (w-w) concentration of at least about 0.01% of a residual amount of the water to the PL-containing material.

A novel frozen confection sauce composition comprising from 10 to 18 wt % vegetable fat that is solid at 4 C., from 24 to 32 wt % vegetable fat that is liquid at 4 C., from 5 to 10 wt % nut paste and from 30 to 40 wt % sugar. A novel frozen confection sauce composition for the reduction of sugar bloom.

A frozen confection which need not include any ingredients of animal origin, such as milk ingredients, and yet which provides the indulgent sensory experience of ice cream. The experience is reflected in excellent texture, mouth feel and melt profile. The compositions of the invention include a saturated oil, such as coconut oil, a vegetable protein such as pea protein, nut solids such as almond solids, sugar solids and optionally an emulsifier and/or a stabilizer. More specifically, the frozen confection of the invention comprises 6-10 wt % saturated oil, 0.5-4 wt % vegetable protein, 1-8 wt % nut solids, 10-25 wt % sugar solids and 0-1 wt % emulsifier and 0-1 wt % stabilizer.

Described in preferred embodiments are dairy gluten free no sugar added coconut milk frozen desert compositions including a unique coconut milk, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are composed of organic coconut milk comprising organic coconut solids and water, a sweetening agent and vegetable glycerin. Also described are dairy gluten free no sugar added flavors and inclusion compositions and methods for their production and incorporation into the dairy gluten free no sugar added coconut milk frozen desserts. Also provided are methods of making the frozen desert products.

The invention relates to a dipping or enrobing coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating,

30-75 wt. % of a single fat, preferably 40-65 wt. %, said fat comprising the following fatty acids: 45C16:052 wt. %, 4C18:08 wt. %, 30C18:140 wt.

5C18:210 wt. %, and said fat comprising a solid fat profile comprising: 85%N 095%; 75%N 1090%; 40%N 2060%; 18%N 2535%; 0%N 3010%; and 0%<N 35 wherein said coating having Casson yield stress of 0.05 to 0.9 Pa and a Casson plastic viscosity of the coating composition is 50 to 250 mPas. The invention also relates to the use of the mentioned fat in dipping or enrobing coating compositions, a method of preparing the coating composition, and products coated with the coating composition.

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps.

This disclosure provides a protein oleogel comprising plant protein dispersed in a liquid oil phase. The oleogel has a microstructure in the form of fibrils, sheets, or other particles with a high aspect ratio that are substantially not interconnected. It can be manufactured by a process that includes solubilizing and denaturing the protein in an aqueous liquid, flash freezing and drying the protein, and then gradually and gently adding a suitable oil or oil mixture. The protein microstructure releases some but not all of the oil when heated. The oleogel forms a spreadable emulsion in an aqueous liquid that is stable for at least six weeks without evidence of creaming. The oleogel may substitute for oils and fats of animal origin in food, food ingredients, cosmetics, and personal care products. This lessens the impact of food manufacturing on the environment, which helps mitigate climate change.

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps.

A low-calorie, high-protein frozen confectionery product. The product may be ice cream comprising ultrafiltered milk and rebaudioside M. The ice cream comprises about 7 wt % to about 10 wt % dairy protein, about 1 wt % to about 3 wt % dairy fat, and about 0.01 wt % to about 0.05 wt % rebaudioside M.