The invention relates to a process for preparing an isolated oleosome composition with improved taste and the process is comprising the steps of subjecting an oleosome source to a roasting step and obtaining a roasted oleosome source, and subsequently isolating oleosomes from the roasted oleosome source, and obtaining the isolated oleosome composition. The invention also relates to an isolated oleosome composition obtainable by the process. The invention further relates to food and feed products, pharmaceutical products, personal care products, nutritional compositions and industrial products comprising the isolated oleosome composition. Finally, the invention relates to the use of a roasted oleosome source to improve taste and/or flavor of an isolated oleosome composition.

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.

The invention discloses preparations for use in enhancing formation of short-chain fatty acids (SCFAs) in a subject for treating or preventing a disease or disorder comprising at least one omega-3 fatty acid salt having an organic counter ion selected from lysine, arginine, ornithine, choline and mixtures of the same, wherein the omega-3 fatty acid is selected from eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and a colon-specific delivery system.

Butter spreads include at least butter, canola oil, palm oil, cream, and buttermilk powder. The spreads are squeezable from a package and maintain their consistency over repeated package handling and repeated cycling between refrigeration and ambient temperatures.

Butter spreads include at least butter, canola oil, palm oil, cream, and buttermilk powder. The spreads are squeezable from a package and maintain their consistency over repeated package handling and repeated cycling between refrigeration and ambient temperatures.

Butter spreads include at least butter, canola oil, palm oil, cream, and buttermilk powder. The spreads are squeezable from a package and maintain their consistency over repeated package handling and repeated cycling between refrigeration and ambient temperatures.

The present technology is directed generally to compositions for inducing a color and/or chemical and/or physical change to a foodstuff, such as a previously baked bread or other starches and proteins, and associated methods and systems. In some embodiments, the compositions are browning butters and include Maillose as a browning agent. Some embodiments further include an additive such as a protein, a reducing sugar, or an alkaline agent.

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.

Butter spreads include at least butter, canola oil, palm oil, cream, and buttermilk powder. The spreads are squeezable from a package and maintain their consistency over repeated package handling and repeated cycling between refrigeration and ambient temperatures.

The present invention pertains to a method of producing high fat milk fat globule concentrates by microfiltration, to the concentrates obtained by the method, to a process of producing butter-like milk fat products and to the obtained butter-like milk fat products.