The present invention comprises a freeze-dried, aerated fruit and/or vegetable composition comprising a fruit and/or vegetable ingredient and an emulsifier and methods of making thereof.

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.

A freeze-dried, aerated fruit and/or vegetable composition that includes fruit and/or vegetable ingredient(s) and an emulsifier are disclosed, as well as methods of making thereof.

A freeze-dried, aerated fruit and/or vegetable composition that includes fruit and/or vegetable ingredient(s) and an emulsifier are disclosed, as well as methods of making thereof.

The present invention relates to a frozen confection comprising a stabilizer and at most 6 wt % fat relative to the total weight of the confection, wherein the stabilizer contains an emulsifier and a citrus fiber wherein the emulsifier and the citrus fiber are in a weight ratio EM:CF of between 0.02 and 10.00.

The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.

The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.

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.

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (foaming) and a portion of the non-dairy composition is mixed into and remains in the beverage (creaming).