The present invention relates to novel applications of hop acids and formulations using hop acids. More specifically, the present invention relates to formulations comprising hop acids to stabilise or emulsify hop oils or other essential oils in aqueous media. We describe an aqueous emulsifiable composition comprising 0.01-5.00 wt % of at least one essential oil and 0.005-10.0 wt % of at least one hop acid, the balance being water. We also describe a method of stabilising or emulsifying an essential oil or mixture of essential oils. The method comprises mixing the essential oil or mixture of essential oils with at least one hop acid to form an essential oil and hop acid mixture and mixing the essential oil and hop acid mixture with water. We further describe the use, as an emulsifier, of a composition comprising at least one hop acid and beverages obtainable with the composition.

The present invention relates to novel applications of hop acids and formulations using hop acids. More specifically, the present invention relates to formulations comprising hop acids to stabilise or emulsify hop oils or other essential oils in aqueous media. We describe an aqueous emulsifiable composition comprising 0.01-5.00 wt % of at least one essential oil and 0.005-10.0 wt % of at least one hop acid, the balance being water. We also describe a method of stabilising or emulsifying an essential oil or mixture of essential oils. The method comprises mixing the essential oil or mixture of essential oils with at least one hop acid to form an essential oil and hop acid mixture and mixing the essential oil and hop acid mixture with water. We further describe the use, as an emulsifier, of a composition comprising at least one hop acid and beverages obtainable with the composition.

The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

An emulsion comprising water, vegetable oil, and an emulsifying agent comprising at least 20 wt. % of soluble native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C.

An emulsion comprising water, vegetable oil, and an emulsifying agent comprising at least 20 wt. % of soluble native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C.

Methods of forming a gelatinous food product, forming a whitened food product, increasing viscosity, increasing water binding, emulsifying, or sweetening a food product, comprising combining paramylon from Euglena sp. with a food composition, to form the food product thereof. The disclosure also relates to methods of encapsulating an oil with paramylon, to form an encapsulated oil thereof.

Methods of forming a gelatinous food product, forming a whitened food product, increasing viscosity, increasing water binding, emulsifying, or sweetening a food product, comprising combining paramylon from Euglena sp. with a food composition, to form the food product thereof. The disclosure also relates to methods of encapsulating an oil with paramylon, to form an encapsulated oil thereof.

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.

This invention relates generally to multivitamin extrudates. Their production as well as their use.