Disclosed herein is a method for producing a raw material having foam-forming properties and/or emulsion-forming properties by causing a lipase to act on an oil/fat in a low moisture state; and a product thereof. As disclosed, an oil/fat, or an oil/fat and a carbohydrate, is reacted with a lipase in a low moisture state, that is, in a state in which a moisture content relative to a dry weight of the oil/fat is 4 to 400 [d.b.%] (an added quantity of water is 2 to 200 L relative to 50 mg of the oil/fat), thereby producing a carbohydrate-oil/fat-lipase reaction product of a precursor material having latent foam-forming properties and emulsion-forming properties, and an alkaline component or material is added to the precursor material having latent foam-forming properties and emulsion-forming properties, and the obtained mixture is foamed, emulsified or powdered, thereby producing a product in which the entire reaction product can be used as a food material. Also disclosed is a carbohydrate-oil/fat-lipase reaction product of a precursor material having latent foam-forming properties and emulsion-forming properties can be produced; and a powdered and stabilized carbohydrate-oil/fat-lipase reaction product having foam-forming properties and/or emulsion-forming properties, and a product in which the entire reaction product can be used as a food material.

Disclosed herein is a method for producing a raw material having foam-forming properties and/or emulsion-forming properties by causing a lipase to act on an oil/fat in a low moisture state; and a product thereof. As disclosed, an oil/fat, or an oil/fat and a carbohydrate, is reacted with a lipase in a low moisture state, that is, in a state in which a moisture content relative to a dry weight of the oil/fat is 4 to 400 [d.b.%] (an added quantity of water is 2 to 200 L relative to 50 mg of the oil/fat), thereby producing a carbohydrate-oil/fat-lipase reaction product of a precursor material having latent foam-forming properties and emulsion-forming properties, and an alkaline component or material is added to the precursor material having latent foam-forming properties and emulsion-forming properties, and the obtained mixture is foamed, emulsified or powdered, thereby producing a product in which the entire reaction product can be used as a food material. Also disclosed is a carbohydrate-oil/fat-lipase reaction product of a precursor material having latent foam-forming properties and emulsion-forming properties can be produced; and a powdered and stabilized carbohydrate-oil/fat-lipase reaction product having foam-forming properties and/or emulsion-forming properties, and a product in which the entire reaction product can be used as a food material.

The method of producing a lipid composition comprises an extraction treatment step to extract a lipid comprised in a hydrated raw material by using an extraction solvent comprising a polar solvent and a nonpolar solvent, and a separation treatment step to separate an extract solution obtained in the extraction treatment step into a polar solvent phase comprising a first lipid fraction and a nonpolar solvent phase comprising a second lipid fraction.

The method of producing a lipid composition comprises an extraction treatment step to extract a lipid comprised in a hydrated raw material by using an extraction solvent comprising a polar solvent and a nonpolar solvent, and a separation treatment step to separate an extract solution obtained in the extraction treatment step into a polar solvent phase comprising a first lipid fraction and a nonpolar solvent phase comprising a second lipid fraction.

A method of oral delivery of phospholipid/inulin compositions comprising capsules, tablets, chewable wafers or powdered material in a liquid carrier in quantities effective for treating systemic pain from fibromyalgia. The compositions further including effective amounts of caffeine also reduces fatigue and enhances alertness and focus.

A method of oral delivery of phospholipid/inulin compositions comprising capsules, tablets, chewable wafers or powdered material in a liquid carrier in quantities effective for treating systemic pain from fibromyalgia. The compositions further including effective amounts of caffeine also reduces fatigue and enhances alertness and focus.

The present invention pertains to a method of preparation of chewy candies includes branched maltodextrins and crystalline allulose particles in such a way to maintain chewiness, to bring the body of the chew, to limit sandiness, to avoid hardening with time and to lower stickiness textures, and even in such a way to avoid cold flow.

The present invention pertains to a method of preparation of chewy candies includes branched maltodextrins and crystalline allulose particles in such a way to maintain chewiness, to bring the body of the chew, to limit sandiness, to avoid hardening with time and to lower stickiness textures, and even in such a way to avoid cold flow.

The present invention discloses a non-hydrogenated cocoa butter replacer chocolate and manufacturing method thereof consisting of the following percentages of raw materials: a non-hydrogenated vegetable oil: 35-50%; a white sugar: 30-50%; a cocoa powder: 6-30%; a milk powder: 5%-40%; a maltodextrin: 1-10%; a soybean protein: 2-8%; a glyceryl monostearate: 1-5%; a soybean phospholipid: 0.2-0.5%; a polyglycerol polyricinoleate: 0.1-0.3%; a sucrose fatty acid ester: 0.1-0.3%; a food flavor: 0.01-0.1%. Compared with the prior art, the present invention has the following advantages: (1) The non-hydrogenated cocoa butter replacer chocolate of the invention does not contain hydrogenated vegetable oil and does not contain trans-fatty acids and can meet people's requirements in health and nutritious foods in today's society. (2) When non-hydrogenated vegetable oil is used as a raw material to prepare cocoa butter replacer chocolate in the present invention, the synergistic effect of the emulsifier overcomes the disadvantages of non-hydrogenated vegetable oils in the process of chocolate production being a soft texture, the process being not easy to operate and the product having a bad taste, and it meets the requirements on quality by the customers.

The present invention discloses a non-hydrogenated cocoa butter replacer chocolate and manufacturing method thereof consisting of the following percentages of raw materials: a non-hydrogenated vegetable oil: 35-50%; a white sugar: 30-50%; a cocoa powder: 6-30%; a milk powder: 5%-40%; a maltodextrin: 1-10%; a soybean protein: 2-8%; a glyceryl monostearate: 1-5%; a soybean phospholipid: 0.2-0.5%; a polyglycerol polyricinoleate: 0.1-0.3%; a sucrose fatty acid ester: 0.1-0.3%; a food flavor: 0.01-0.1%. Compared with the prior art, the present invention has the following advantages: (1) The non-hydrogenated cocoa butter replacer chocolate of the invention does not contain hydrogenated vegetable oil and does not contain trans-fatty acids and can meet people's requirements in health and nutritious foods in today's society. (2) When non-hydrogenated vegetable oil is used as a raw material to prepare cocoa butter replacer chocolate in the present invention, the synergistic effect of the emulsifier overcomes the disadvantages of non-hydrogenated vegetable oils in the process of chocolate production being a soft texture, the process being not easy to operate and the product having a bad taste, and it meets the requirements on quality by the customers.