An edible and thermoreversible oleogel comprising an oil or mixture of oils, grease or mixtures of fats and a structuring agent or mixture of structuring agents on the basis of a distilled monoglyceride of saturated fatty acid having from 12 to 24 carbon atoms that contains more than 90% by weight of monoglycerides, the monoglycerides of the saturated fatty acid are at least 40% by weight of monoglycerides of stearic acid and at least 30% by weight of monoglycerides of palmitic acid. The oleogel is prepared by the combination of oil, grease, and the structuring agent followed by a heating of the mixture, which is then cooled to obtain the oleogel. The resulting oleogel can be used as a substitute for fat in food products.

The present invention relates to a novel emulsion structured in an isometric crystalline network of cellulose derivatives where the emulsion comprises Omega-3 fatty acids homogeneously distributed in the same. The emulsion of the invention has been designed to have greater stability, bioavailability and gastro-resistance and may be used in special medical foods, nutritional supplements, sports nutrition, enteral nutrition or child nutrition, amongst others.

Beta-hydroxybutyrate (BHB) mixed salts are formulated to induce or sustain ketosis in a subject. The BHB mixed salts provide a biologically balanced set of cationic electrolytes and avoid detrimental health effects associated with imbalanced electrolyte ratios. BHB mixed salt compositions include two, three or four of sodium BHB, potassium BHB, calcium BHB, or magnesium BHB. BHB mixed salt compositions include RBHB and/or S-BHB, such as enriched with either R-BHB or S-BHB. BHB mixed salt compositions may include BHB mixed salts and beta-hydroxybutyric acid. BHB mixed salts may be provided as or mixed with a dietetically or pharmaceutically acceptable carrier. BHB mixed salt compositions can be a solid, such as a powder, or a liquid, such as a beverage. A mixed salt-acid composition is particularly well-suited for flavored beverages.

An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range. The present invention provides an anthocyanin pigment preparation, comprising: an anthocyanin pigment; and an emulsifier, wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.

A method includes making a food by combining a dry food mix with a liquid and stirring by hand for less than 5 minutes to achieve a food. A dry food mix described includes a pregelatinized starch and a whipping base that includes an emulsifier, an emulsion stabilizer, and a whipping aid.

A method includes making a food by combining a dry food mix with a liquid and stirring by hand for less than 5 minutes to achieve a food. A dry food mix described includes a pregelatinized starch and a whipping base that includes an emulsifier, an emulsion stabilizer, and a whipping aid.

The present invention relates to beverage products, in particular a liquid non-dairy creamer composition having a texture similar to a sweetened condensed milk or yogurt-like. The composition comprises oil in the range of 10-16 wt/wt %; caseinate salts in the range of 1.5 to 2.2 wt/wt %; mono-/diglycerides in the range of 0.13 to 0.3 wt/wt %; tartaric acid esters of monoglycerides in the range of 0.4 to 0.8 wt/wt %; kappa-carrageenan in the range of 0.06 to 0.09 wt/wt %; iota-carrageenan in the range of 0.05 to 0.11 wt/wt %; and guar gum in the range of 0.1 to 0.4 wt/wt %.

The present invention relates to beverage products, in particular a liquid non-dairy creamer composition having a texture similar to a sweetened condensed milk or yogurt-like. The composition comprises oil in the range of 10-16 wt/wt %; caseinate salts in the range of 1.5 to 2.2 wt/wt %; mono-/diglycerides in the range of 0.13 to 0.3 wt/wt %; tartaric acid esters of monoglycerides in the range of 0.4 to 0.8 wt/wt %; kappa-carrageenan in the range of 0.06 to 0.09 wt/wt %; iota-carrageenan in the range of 0.05 to 0.11 wt/wt %; and guar gum in the range of 0.1 to 0.4 wt/wt %.

Ketogenic compositions include a mixture of optically pure S-beta-hydroxybutyrate salts and acid(s) or non-racemic mixture of beta-hydroxybutyrate salts and acid(s) enriched with the S-enantiomer. The S-beta-hydroxybutyrate enantiomer modulates the effect of ketone bodies in the subject and controls the rate at which ketosis is achieved. Beta-hydroxybutyric acid is more rapidly absorbed and utilized by the body than salts or esters, enhances taste, and reduces the need to include citric acid or other edible acids. Beta-hydroxybutyrate salts are more slowly absorbed and utilized by the body and can provide one or more electrolytes. Compositions for controlling ketone body level in a subject may contain a dietetically or pharmaceutically acceptable carrier and optically pure S-beta-hydroxybutyrate or non-racemic mixture enriched with S-beta-hydroxybutyrate, wherein the compositions contains from about 50.5% to 100% by enantiomeric equivalents of S-beta-hydroxybutyrate and from about 49.5% to 0% by enantiomeric equivalents of R-beta-hydroxybutyrate.

Ketogenic compositions including a non-racemic mixture of beta-hydroxybutyrate (BHB) enriched with the S-enantiomer are formulated to control ketone body levels in a subject. The non-racemic mixture of BHB is enriched with the S-enantiomer to modulate the effect of ketone bodies in the subject and control the rate at which ketosis is achieved. In some aspects a composition for controlling ketone body level in a subject contains a dietetically or pharmaceutically acceptable carrier and a non-racemic mixture of S-beta-hydroxybutyrate and R-beta-hydroxybutyrate, wherein the non-racemic mixture contains from about 52% to 99% by enantiomeric equivalents of S-beta-hydroxybutyrate enantiomer and from about 48% to about 1% by enantiomeric equivalents of R-beta-hydroxybutyrate enantiomer.