An emulsion composition has excellent emulsion stability. The emulsion composition has excellent emulsion stability contains water, an oily component, gum ghatti, and saponin, in which a content of the saponin is 0.05 to 30 parts by mass based on 100 parts by mass of the gum ghatti.

An emulsion composition has excellent emulsion stability. The emulsion composition has excellent emulsion stability contains water, an oily component, gum ghatti, and saponin, in which a content of the saponin is 0.05 to 30 parts by mass based on 100 parts by mass of the gum ghatti.

The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage.

The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage.

A triglyceride oil-in-glycerin emulsion with triglyceride oil in an amount equal to between forty and seventy percent of the emulsion on a weight basis, glycerin in an amount equal to between twenty and sixty percent of the emulsion on a weight basis, and lecithin in an amount equal to between one and ten percent of the emulsion on a weight basis. The lecithin has a hydrophilic lipophilic balance value in the range of four to seven and contains at least ten percent phosphatidylcholine on a weight basis. The free fatty acids in the emulsion have an acid value of less than two. The emulsion does not contain any preservatives.

A triglyceride oil-in-glycerin emulsion with triglyceride oil in an amount equal to between forty and seventy percent of the emulsion on a weight basis, glycerin in an amount equal to between twenty and sixty percent of the emulsion on a weight basis, and lecithin in an amount equal to between one and ten percent of the emulsion on a weight basis. The lecithin has a hydrophilic lipophilic balance value in the range of four to seven and contains at least ten percent phosphatidylcholine on a weight basis. The free fatty acids in the emulsion have an acid value of less than two. The emulsion does not contain any preservatives.

The invention relates to a method for providing a structuring fat by the interesterification of a first fat with a high content of saturated long chain fatty acids with a second fat or oil to provide triglyceride compositions having an increased level of H-type fatty acids, especially C18:0 at the 2-position, the triglyceride compositions thus obtained and spreads made therefrom.

The invention relates to a method for providing a structuring fat by the interesterification of a first fat with a high content of saturated long chain fatty acids with a second fat or oil to provide triglyceride compositions having an increased level of H-type fatty acids, especially C18:0 at the 2-position, the triglyceride compositions thus obtained and spreads made therefrom.

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.

A composition for coating an edible substrate including about 85.0 wt % to about 95.0 wt % of a cellulose film former (e.g., hydroxypropyl methyl cellulose), about 5.0 wt % to about 15.0 wt % of a plasticizer (e.g., glycerin), and about 1.0 wt % to about 4.0 wt % of a lubricant selected from sunflower oil, vegetable oil, hydrogenated vegetable oil, mineral oil, a fatty acid, or a combination thereof, relative to the total weight of non-water components of the composition. The composition may be applied to a nutritional supplement, a pharmaceutical, a tablet, a capsule, a softgel, a granule, a microparticle, a nanoparticle, a seed, a sugar sphere, gum chew base, chewable gel, or a gummy substrate