A food composition in the form of an oil-in-water emulsion, comprising 66 to 87 wt % of vegetable oil, less than 1 wt % of microalgal oil, water, microalgal protein, and wherein the composition has a pH of from 2 to 4.8, and wherein the composition is free from egg-derived ingredients.

The present disclosure relates to complexes comprising caffeine and tannic acid as well as emulsions and beverages comprising these complexes which slow the release of the caffeine. Also described are methods of preparing the complexes and emulsions and beverages comprising caffeine-tannic acid complexes.

Emulsions and concentrates are provided. The concentrates include oat oil, at least one polyol and/or native or modified carbohydrate, and at least one benefit agent. The oat oil includes 8 wt % or more of ceramides and glycolipids.

The present invention relates to the field of liquid solubilising systems. More specifically, the present invention relates to a macroemulsion comprising a hydrophobic active substance, which enhances the transfer of said hydrophobic active substance to a subject or object. A method for producing the macroemulsion, and the use of said macroemulsion to provide a sensory effect or other benefits, are likewise provided. The present invention also pertains to the use of the macroemulsion for preparing consumer products. Consumer products comprising or consisting of said macroemulsion, such as foods, cosmetics, personal care products, in particular skin cleaning products, shampoos, rinse-off conditioners, deodorants, antiperspirants, body lotions, homecare products, in particular liquid detergents, all-purpose cleaners, laundry and cleaning agents, fabric softeners, laundry scent, laundry scent boosters, pharmaceuticals and pet foods, in particular laundry and cleaning agents, also form part of the present invention. The present invention especially pertains to laundry scent or laundry scent booster products which impart laundry an intensive fragrance effect.

The invention relates to an emulsion-based fat powder comprising a dispersible aqueous phase (DP) of water and a food colorant and a continuous fat phase (CP) of a fat having a melting point of from 40 to 80° C. The food colorant is in particular a pH dependent food colorant such as an anthocyanin-based colorant. The invention also relates to the use of the emulsion-based fat powder in meat analogues.

The present invention is in the field of emulsifiers and provides novel emulsifier mixtures for use in cosmetic or pharmaceutical formulations or in detergents. The emulsifier mixtures according to the invention comprise a citrate ester mixture and at least one 1,2-alkanediol, 1,3-alkanediol, 1,4-alkanediol and/or 1,5-alkanediol and are characterized by increased stability and low precipitation over a wide temperature range and during a long storage period.

Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food compositions.

A ready-to-use emulsified food formulation containing a vegetable in a finely divided form, vegetable oil, water, and an oleaginous seed in a finely divided form and, present in an amount of between 0.1% and 15% by weight, is disclosed. The emulsified food formulation is free of thickeners, emulsifiers and stabilizers and is obtained by homogenization carried out at a pressure greater than or equal to 10000 kPa. The emulsified food formulation is characterized by having a modal diameter of the particles contained therein of greater than or equal to 300 μm and by containing a vegetable fiber in a finely divided form having a fiber content of greater than (70)% w/w and a water binding capacity of greater than 5 g water/g dry matter.

The present invention provides: a microemulsion having emulsified particles of a small particle diameter, having a narrow particle diameter distribution, having improved uniformity in particle diameter, and having excellent stability; a composition for preparing such a microemulsion; methods for producing the microemulsion and the composition; and an object using the microemulsion. A microemulsion is prepared with use of a composition that contains: a surfactant component which contains at least one selected from polysorbate 80 and a polyoxyethylene castor oil; an oil; and a poorly water-soluble functional component in a predetermined proportion.

A method for preparing a water-soluble curcumin liquid includes the following steps: A) dissolving curcumin, vitamin C and ascorbyl palmitate in an ethanol aqueous solution, evaporating ethanol under reduced pressure, and vacuum drying to obtain a curcumin-vitamin C-ascorbyl palmitate co-crystal; and B) high-speed emulsifying the curcumin-vitamin C-ascorbyl palmitate co-crystal and a water-soluble colloidal solution that includes an emulsifying additive under vacuum, sequentially conducting a two-stage wet grinding, a homogenization and a potential adjustment to obtain the water-soluble curcumin liquid.