The present invention relates to a non-dairy creamer including a triglyceride composition. The triglyceride composition includes triglycerides having a specific fatty acid profile. The triglyceride composition has a trans fatty acid value of from about 0 wt % to about 1 wt % by weight of the total fatty acid content, an oxidative stability index of greater than about 15 h at a temperature of 120° C. and an airflow rate of 20 L/h, a saturated fatty acid content of from about 55 wt % to about 65 wt % by weight of the total fatty acid content, a slip melting point of from about 22° C. to about 40° C., and a total volatile aldehyde content of from about 1 wt % to about 5 wt % by weight of the triglyceride composition.

The present invention relates to a non-dairy creamer including a triglyceride composition. The triglyceride composition includes triglycerides having a specific fatty acid profile. The triglyceride composition has a trans fatty acid value of from about 0 wt % to about 1 wt % by weight of the total fatty acid content, an oxidative stability index of greater than about 15 h at a temperature of 120° C. and an airflow rate of 20 L/h, a saturated fatty acid content of from about 55 wt % to about 65 wt % by weight of the total fatty acid content, a slip melting point of from about 22° C. to about 40° C., and a total volatile aldehyde content of from about 1 wt % to about 5 wt % by weight of the triglyceride composition.

The invention relates to minced meat analogue comprising the following components: (a) 30-80% by weight of the minced meat analogue of hydrated textured vegetable protein (TVP) pieces; (b) 20-45% by weight of the minced meat analogue of a binder emulsion containing the following ingredients: (b1) 8-50% by weight of the binder emulsion of liquid oil having a saturated fatty acid content of less than 30 wt. % (b2) 8-50% by weight of the binder emulsion of particles of solid fat having a saturated fatty acid content of more than 50 wt.; (b3) 25-70% by weight of the binder emulsion of water; wherein the combination of ingredients (b1), (b2) and (b3) constitutes at least 70 wt. % of the binder emulsion;
wherein the combination of components (a) to (b) constitutes at least 80 wt. % of the minced meat analogue.

The invention relates to minced meat analogue comprising the following components: (a) 30-80% by weight of the minced meat analogue of hydrated textured vegetable protein (TVP) pieces; (b) 20-45% by weight of the minced meat analogue of a binder emulsion containing the following ingredients: (b1) 8-50% by weight of the binder emulsion of liquid oil having a saturated fatty acid content of less than 30 wt. % (b2) 8-50% by weight of the binder emulsion of particles of solid fat having a saturated fatty acid content of more than 50 wt.; (b3) 25-70% by weight of the binder emulsion of water; wherein the combination of ingredients (b1), (b2) and (b3) constitutes at least 70 wt. % of the binder emulsion;
wherein the combination of components (a) to (b) constitutes at least 80 wt. % of the minced meat analogue.

Provided is means of thickening a liquid component, wherein the thickener contains an oil and/or fat composition, and when a total triglyceride content is set to 100% by mass, the oil and/or fat composition contains 65 to 99% by mass of one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 and 35 to 1% by mass of one or more types of X2Y-type triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX-type triglyceride, x, the number of carbon atoms, is an integer selected from 8 to 20, and y, the number of carbon atoms, is each independently an integer selected from x+2 to x+12 and satisfies y≤22.

A fat composition comprises: from 10% to 30% by weight of diglycerides; and from 70% to 90% by weight of triglycerides, wherein the triglycerides comprise from 40% to 75% by weight of CN50 triglycerides and from 15% to 40% by weight of CN52 triglycerides; based on total triglycerides present in the composition; and wherein the fat composition has from 55 to 85 solid fat content at 10° C.; and from 35 to 70 solid fat content at 20° C.; and from 5 to 25 solid fat content at 30° C.; and from 0 to 10 solid fat content at 40° C.; measured on 20° C. stabilized fat according to ISO 8292-1.

A fat composition comprises: from 10% to 30% by weight of diglycerides; and from 70% to 90% by weight of triglycerides, wherein the triglycerides comprise from 40% to 75% by weight of CN50 triglycerides and from 15% to 40% by weight of CN52 triglycerides; based on total triglycerides present in the composition; and wherein the fat composition has from 55 to 85 solid fat content at 10° C.; and from 35 to 70 solid fat content at 20° C.; and from 5 to 25 solid fat content at 30° C.; and from 0 to 10 solid fat content at 40° C.; measured on 20° C. stabilized fat according to ISO 8292-1.

The present invention discloses a microencapsuled conjugated linoleic acid glyceride powder and a preparation method thereof. The preparation method comprises the steps of preparing raw materials, preparing an aqueous phase and an oil phase, preparing an emulsion, and spray drying. The raw materials comprise, in parts by mass: 60-85 parts of conjugated linoleic acid glyceride, 5-35 parts of starch or colloid, 4-20 parts of small molecule filler, and 0.01-5 parts of antioxidant.

The present invention discloses a microencapsuled conjugated linoleic acid glyceride powder and a preparation method thereof. The preparation method comprises the steps of preparing raw materials, preparing an aqueous phase and an oil phase, preparing an emulsion, and spray drying. The raw materials comprise, in parts by mass: 60-85 parts of conjugated linoleic acid glyceride, 5-35 parts of starch or colloid, 4-20 parts of small molecule filler, and 0.01-5 parts of antioxidant.

A composition for suppressing digestive tract symptoms arising from ingestion of a medium chain fatty acid-containing lipid, including a medium chain fatty acid-containing lipid and a long chain fatty acid-containing lipid.