An object of the present invention is to provide a powdered oil and/or fat containing highly unsaturated fatty acids with suppressed generation of off-flavors over time due to oxidation, to provide a method for producing the powdered oil and/or fat, and to provide a method for suppressing generation of off-flavors over time due to oxidation in the powdered oil and/or fat containing highly unsaturated fatty acids. The present inventors have found that, in the production of a powdered oil and/or fat containing highly unsaturated fatty acids, by dissolving a predetermined vegetable protein material in an outermost layer aqueous phase in a W/O/W double emulsified state and spray-drying an emulsified liquid in the double emulsified state, the powdered oil and/or fat containing highly unsaturated fatty acids with suppressed generation of off-flavors over time due to oxidation can be obtained and have completed the present invention.

The present invention relates to stable oil-in-water emulsions comprising a polyunsaturated fatty acid, an emulsifier, water, a metal chelating agent, and an antioxidant, and processes for preparing the stable oil-in-water emulsions. The stable oil-in-water emulsions are substantially free from coalescence, flocculation, Ostwald ripening, and creaming, for a period of at least five months at a temperature of about 4 C.

The present invention relates to an emulsion of an oil composition comprising docasoahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which is characterized in that the emulsion is essentially free from ascorbyl palmitate.

Provided is a fat or oil composition having high oxidative stability even though containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition comprises the following components (A), (B), and (C):(A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass % with respect to total constituent fatty acids of the fat or oil; (B) a rosemary extract; and (C) a dill extract, in which a mass ratio of a content of the component (B) to a content of the component (C), [(B)/(C)], is from 2 to 200.

This invention relates to delivery matrix compositions (e.g., dietary products or pharmaceuticals) and related methods. In particular, the disclosure relates to delivery matrix compositions that include temperature-dependent O/W emulsion complexes, low viscosity sheared fluid gels, and viscous hydrogels that can facilitate the delivery of a wide range of substances to the gastrointestinal tract (e.g., small intestine) of a subject.

This invention relates to delivery matrix compositions (e.g., dietary products or pharmaceuticals) and related methods. In particular, the disclosure relates to delivery matrix compositions that include temperature-dependent O/W emulsion complexes, low viscosity sheared fluid gels, and viscous hydrogels that can facilitate the delivery of a wide range of substances to the gastrointestinal tract (e.g., small intestine) of a subject.

A process for producing a fat-encapsulated ingredient. A fat is metered into an extruder, the fat having a melting point of at least 50 C. The fat is heated in in the extruder during rotation of at least one screw. At least one ingredient is metered into a barrel of the extruder to produce a flowable mixture. The flowable mixture is cooled in a a downstream adjacent section of the extruder barrel. The mixture is subsequently discharged through an extruder die. After discharge, the mixture is comminuted.

The present invention relates to an olive oil cooling preservation device designed to extend the shelf life and maintain the quality of olive oil. The device features a thermally conductive aluminum body with an insulating layer and an aesthetically pleasing wood casing. It utilizes a Peltier element controlled by a microcontroller for precise temperature maintenance between 55 F. and 65 F. The device is equipped with a UV-blocking acrylic top closure and is designed to accommodate various container sizes. Advanced features include pulse width modulation for energy efficiency and systems to prevent condensation and protect against light, ensuring optimal preservation conditions for olive oil.

The present invention relates to an olive oil cooling preservation device designed to extend the shelf life and maintain the quality of olive oil. The device features a thermally conductive aluminum body with an insulating layer and an aesthetically pleasing wood casing. It utilizes a Peltier element controlled by a microcontroller for precise temperature maintenance between 55 F. and 65 F. The device is equipped with a UV-blocking acrylic top closure and is designed to accommodate various container sizes. Advanced features include pulse width modulation for energy efficiency and systems to prevent condensation and protect against light, ensuring optimal preservation conditions for olive oil.

Disclosed are stabilized emulsion-including concentrates for drinkable beverages. The emulsion concentrates are stable at pH as low as about 2.0 to about 2.5 and include quillaja, non-aqueous solvent, acidulant, lipid, and water. The emulsion-including concentrates may remain shelf-stable independently and as part of a drinkable beverage for about twelve months. Methods for making the emulsion-including concentrates are also provided.