The present invention relates to a low-fat water-in-oil (W/O) emulsion comprising a fat phase in an amount of at most 60 wt % relative to the total weight of the emulsion, an aqueous phase dispersed within the fat phase and an emulsifier composition, said emulsifier composition comprising an Acetone-insoluble (AI) component containing a Phosphatidyl Choline (PC), a Phosphatidyl Inositol (PI), a Phosphatidyl Ethanolamine (PE) and a Phosphatidic Acid (PA), wherein PC is in an amount of at most 15.5% relative to the total weight of the emulsifier composition and wherein the emulsifier composition is characterized by a weight ratio R of at most 65%, the ratio R being defined as (1) wherein PC+PI+PE+PA is the sum of the individual weights of the respective constituents of the AI component and AI is the total weight of the AI component.

There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1. Also provided are uses of said creamer composition together with a process of preparing a creamer composition.

The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues.

Provided is a denatured protein material having all the characteristics of a) and b): a) according to the result of measuring molecular weight distribution, the area ratio for portions where the molecular weight is at least 2,000 Da and less than 20,000 Da is 45-90%; and b) when 250 mM of guanidine hydrochloride is added to an aqueous solution of denatured protein material having a crude protein concentration of 0.1%, the solution does not become cloudy, and when 2 M of ammonium sulfate is added, the solution becomes cloudy.

The present invention is directed to fruit flavored composition for coating farinaceous food material comprising fruit source, emulsifier, oil, dietary fibers and water, to fruit flavored farinaceous food material coated with the composition, to a process for preparing the coating composition and to a process for coating the farinaceous food material.

A dietary supplement composition having a dispersion including a plurality of liposomal vesicles, includes an active ingredient, phospholipid contained in the liposomal vesicles, and a coating material. The active ingredient is incorporated within the liposomal vesicles having a barrier coating of the coating material including one of a biopolymer, polyethylene glycol, chitosan and a combination thereof. The coating material is free flowing in the dispersion such that the liposomal vesicles are surrounded by the coating material without being attached to the liposomal vesicles and without forming part of the liposomal vesicles and without affecting weight of the liposomal vesicles. The dispersion is filtered using a tangential flow technique, which washes out outer periphery of liposomal vesicles for removing inactive ingredients contained outside the liposomal vesicles without washing out the coating material surrounding the liposomal vesicles. The dietary supplement composition may be incorporated in gummies, chocolates, atomizers or powders.

A dietary supplement composition having a dispersion including a plurality of liposomal vesicles, includes an active ingredient, phospholipid contained in the liposomal vesicles, and a coating material. The active ingredient is incorporated within the liposomal vesicles having a barrier coating of the coating material including one of a biopolymer, polyethylene glycol, chitosan and a combination thereof. The coating material is free flowing in the dispersion such that the liposomal vesicles are surrounded by the coating material without being attached to the liposomal vesicles and without forming part of the liposomal vesicles and without affecting weight of the liposomal vesicles. The dispersion is filtered using a tangential flow technique, which washes out outer periphery of liposomal vesicles for removing inactive ingredients contained outside the liposomal vesicles without washing out the coating material surrounding the liposomal vesicles. The dietary supplement composition may be incorporated in gummies, chocolates, atomizers or powders.

Dairy products are produced by subjecting a starting dairy material to nanofiltration to remove monovalent ions to produce an ion-depleted dairy permeate; passing the ion-depleted dairy permeate through an ion exchange column and subsequently with a sodium-containing eluting solution to produce sodium phosphate and sodium citrate derived from the starting material; concentrating the sodium phosphate and sodium citrate; and combining the concentrated sodium phosphate and sodium citrate with dairy components. The dairy product contains an amount of the concentrated sodium phosphate and sodium citrate sufficient to cause fat in the dairy product to be emulsified and protein in the dairy product to be hydrated. In addition or alternatively, a dairy by-product stream may be subjected to ion exchange to remove calcium therefrom; concentrated, and combined with dairy materials naturally containing phosphate and citrate in order to adjust the citrate+phosphate-to-calcium ratio to reach an emulsified dairy product.

The invention relates to a chewing gum composition comprising, calculated as dry weight, 30-60 wt. % maltitol, 5 30 wt. % mannitol, 5-25 wt. % polyvinylacetate, 1-15 wt. % vinyl acetate-vinyl laurate copolymer, 0.5-5 wt. % gelling agent, 1-7 wt. % of at least one emulsifier. 0.1 ) wt. % trisectine and 1-10 wt. % fat, and with respect to the total weight of the chewing gum composition 4-15 wt. % water. The invention also relates to a print method in which said chewing gum composition is heated in cartridge in a heated print head and thus a three-dimensional object is printed in layers.

The present invention concerns a method for producing a chewing gum composition containing a fat-free and gelatin-free chewing gum, comprising the following steps: 1) preparing the liquid phase, consisting of polyol and starch syrups, 2) optionally, adding glycerin and/or emulsifier and/or flavours, 3) introducing a powder fraction consisting of non-cariogenic ingredients into the liquid phase obtained in this way, and 4) introducing the gum base, and the chewing gum composition obtained in thus way, in which the fraction of non-cariogenic ingredients comprises powdered polyols with a chosen particle size.