127results about "Edible oils/fats with reduced calorie/fat content" patented technology

The invention refers to a process for the preparation of a fat composition containing fatty acid sterol esters, free sterols and glycerides, which process can be characterized as a one pot direct interesterification of sterols with tri-glycerides. The invention also refers to the fat composition obtained by said process, and to the use thereof in a food, cosmetic or pharmaceutical product.

Novel fat-continous emulsion, containing a blend with emulsifying properties is obtained by the blending of: 0-90% of a partial glyceride (=A); 0-80% of a phospholipid (=B); 0.01-99.98% of a long chain alcohol having >20 C-atoms in the alcohol chain, while the amount of (A)+(B)>=0.02% and incorporating this blend in a fat-continuous emulsion.

An edible oil in water emulsion comprising 40-99 wt. % of a continuous aqueous phase which phase contains 0.05-15 wt. % of a protein calculated on aqueous phase and, preferably, a thickener in an amount of 0.01-3 wt. %, 1-60 wt. % of a dispersed fat phase, the fat phase comprising 0.01-0.2 wt. % of alpha-tocopherol and a triglycerides mixture containing 10-80 wt. % of mono-unsaturated fatty acid residues, 10-80 wt. % of polyunsaturated fatty acid residues, 3-15 wt. % of omega-3 fatty acid residues, the balance up to 100 wt. % consisting of saturated fatty acid residues, fatty acid residues being calculated on fat phase, which emulsion is characterized in that it contains 0.005-0.05 wt. % of delta-tocopherol, while the weight ratio of delta-tocopherol and alpha-tocopherol in the emulsion is selected from the range 5 to 0.25.

Provided is an oil / fat powder comprising the following Components (A), (B) and (C): (A) 15 to 79.9 wt. % of a glyceride mixture containing 5 to 84.9 wt. % of triglycerides, 0.1 to 5 wt. % of monoglycerides and 15 to 94.9 wt. % of diglycerides, and having, as at least 50 wt. % of all the constitutive fatty acids, unsaturated fatty acids; (B) 20 to 84.9 wt. % of one or at least two powder forming bases selected from carbohydrates, proteins and peptides; (C) 0.1 to 5 wt. % of water. The diglyceride-containing oil / fat powder according to the present invention exhibits good taste, and excellent dispersibility in water and storage stability. Moreover, owing to good handling use and workability when it is added to food, it can be used readily for various forms of foods. Foods containing this oil / fat powder taste good and have good storage stability.

A composition comprising a dry cationic pectin salt which when suspended in water swells to heat stable particles having a mean equivalent diameter greater than 100 micrometers. Food, cosmetic, superabsorbent and skin adhesive compositions containing the dry cationic pectin salt. A process for making the dry cationic pectin salt having the steps: a) converting a pectin starting material into a pectinate in a liquid medium, b) drying the pectinate, and c) selecting conditions in steps (a) and / or (b) that allow for the production of pectinate which when suspended in water swells to heat stable particles having a mean equivalent diameter greater than 100 micrometers.

To provide a food which suitably supply ubiquinol, a substance indispensable to the living body but is liable to be decreased and fall short of the requirements, through ingestion in the same ways as the ordinary foods in daily living. A ubiquinol-enriched oil / fat-containing food.

Fatty acid esters, such as the unsaturated fatty acid esters of sterols and / or stanols, are used as a replacement for a substantial portion or all of the undesirable saturated and trans-unsaturated fats used as structure giving hardstocks in edible foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening. Because of the similarity in the crystallinity and physical properties of the esters to those of the undesirable hardstock fats, the substitution or replacement contributes favorably to the flavor, texture and other sensory properties of the foods. Only the fatty acid portion of the phytosterol esters defined herein as texturizing agent is digested or absorbed with the sterol part being unabsorbable, thereby resulting in a reduction in total caloric uptake. Furthermore, the phytosterol fatty acid esters reduce the absorption of both dietary and biliary cholesterol from the digestive tract, thereby lowering the blood serum cholesterol level, especially the LDL-cholesterol.