Food formulation for the production of a baked food product for managing the ketogenic diet.

It relates to a fat composition for use in a food item. The fat composition includes interesterified cottonseed stearin. It further provides a shortening, a filling, a flaked fat, a frying fat, or a food item including the fat composition. Methods of making food items including the composition and methods of making the composition are included.

Edible fat-containing product comprising 30-99 wt. % of a fat phase, wherein the product further comprises 0.01-3 wt. % of a plant-based protein and 0.05-3 wt. % of a sugar, the remainder being an aqueous phase up to 100 wt. %, wherein the weight percentages are based on the total weight of the product, a method for its preparation and the use of sugar in an edible fat-containing product as a browning agent.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A method of producing a high-protein batter by preparing a first mixture by combining protein, water, and an acidic leavening system. The method further includes mixing the first mixture for a first period of time. A second mixture is prepared by combining at least the first mixture, flour, sweetener, and an alkaline leavening agent. The second mixture is mixed for a second period of time, and then baked to form a high protein baked product such as a waffle.

Industrial butter with increased hardness is suggested, obtainable or obtained by (a) separating raw milk into a skimmed milk fraction and a cream fraction; (b) while adding water, separating the cream fraction of step (a) into a milk phase and an aqueous protein-lactose phase; (c) adding hard fat to the milk phase of step (b), and homogenising it; and (d) cooling the homogenised mass while shearing.

A method for producing a meat-like food product comprises the steps of: mixing ingredients comprising tofu, water-soluble dietary fibers derived from grain, and gluten to prepare a dough; shaping the dough into a shaped product; and heating the shaped product.

The present invention pertains to the production of a novel structurizing oil by enzymatic interesterification which novel structurizing oil is particularly well suited as oil ingredient in e.g. margarines or ice creams.

The present invention relates to a method for creating a inverted puff pastry dough or croissant dough, comprising the steps of:

A. Creating a laminate extending in a length ad a width direction by: A1. Providing a first layer of a mixture of fat such as margarine or butter and flour or starch on a substrate; A2. Providing at least one layer of dough on top of the mixture; A4. Providing a second layer of a mixture of dough and flour or starch on top of the dough layer;

C. Cutting the thus obtained laminate in the width direction, as to obtain multiple laminate pieces;

D. Stacking the laminate pieces in a partly-overlapping manner in the length direction, while essentially outlining them in the width direction; and

E. Rolling the stack a first time in a rolling direction in or against the length direction, thus obtaining a inverted puff pastry dough or croissant dough.

An aerated fat emulsion comprises: from 10% to 90% by weight of water; and from 10% to 90% by weight of a fat composition, wherein the fat composition comprises: from 75% to 99% by weight of a lauric fat comprising from 35% to 65% lauric acid (C12:0); said percentages of acids referring to acids bound as acyl groups in glycerides in the fat and being based on the total weight of C8 to C24 fatty acids; and from 1% to 25% by weight of an interesterified fat comprising from 30% to 70% by weight of total stearic acid (C18:0) and arachidic acid (C20:0); from 1% to 10% by weight of palmitic acid (C16:0) and less than 2% by weight of lauric acid (C12:0), said percentages of acids referring to acids bound as acyl groups in glycerides in the fat and being based on the total weight of C8 to C24 fatty acids; and from 5% to 35% by weight of the combined amounts of StStSt and AStSt triglycerides, based on total triglycerides present in the composition, wherein St is stearic acid and A is arachidic acid.