170results about "Finished edible oils/fats preservation" patented technology

An antioxidant composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing sugars, sugar polyols, medium-chain triglycerides, polysaccharides, polyphenols, phospholipids, chitosan, and alpha-casein, beta-casein, kappa-casein or protein fragments, glycopeptides, phosphopeptides. The composition may optionally be further utilized for the prevention of hypercholesterolemia or bone mineral loss.

Methods for making highly stable, oxidation-resistant emulsions comprising an oil, an emulsifier, an emulsion stabilizer and water are provided. The invention is particularly well suited for oils that are susceptible to oxidation, such as long chain polyunsaturated fatty acid oils. The resulting emulsion is highly stable and resistant to oxidation, and is useful in a number of products and as a stand-alone product.

The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N/cm² or more as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, (c) having a viscosity of 100 mPa·s or less as measured after being dissolved in distilled water at 25° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 25° C. for five minutes; and (d) the ratio (A/B) of the following gel strengths A and B being 2 or less: A: a gel strength (N/cm²) as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, and B: a gel strength (N/cm²) as measured after being dissolved in distilled water at 25° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours. Examples of the processed food or beverage composition to which the present invention is directed include: fatty tissue substitutes; processed meat foods prepared using the fatty tissue substitutes in place of fat tissue; emulsion-like foods; emulsion foods; cheese-like foods; processed foods which are prepared using the cheese-like foods in place of cheeses; sugar confectioneries; and beverages.

The invention is directed to a food composition in an aqueous or instant powder form that contains at least one food ingredient, a monoglyceride enriched with unsaturated compounds, and water. The monoglyceride is preferably a monoglycerol monoester that has up to about 90% of C18 monoolein with one unsaturation, with the remainder being a C18 monolinolein with two unsaturations and/or a saturated monoglycerol monoester; a monoglycerol monoester that has up to about 90% of monolinolein C18 with two unsaturations, with the remainder being a monoolein C18 with one unsaturation and/or a saturated monoglycerol monoester; or a mixture of a saturated or unsaturated di- or polyglycerol monoester and a di- or polyglycerol di ester or polyester or another food emulsifier. The composition exhibits in an aqueous phase a mesomorphic structure such as a cubic, lamellar, or hexagonal structure substantially encapsulating or combining the food ingredient.

Method for improving the spattering behaviour of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable matter having a consistency which allows milling to a powder, c. milling the vegetable matter to a powder having a volume weighted mean particle diameter (d4,3) selected from the range 1-2000 & micro; m, admixing the resulting powder to the cooking fat product in an amount of 0.1-25 wt. % on product and getting it evenly dispersed throughout the product.

This invention provides a self-emulsifying composition comprising 50 to 95% by weight in total of at least one compound selected from the group consisting of ω3 polyunsaturated fatty acids and their pharmaceutically acceptable salts and esters; and 5 to 50% by weight of an emulsifier having a hydrophilic lipophilic balance of at least 10. The composition has no or reduced ethanol content, and exhibits excellent self-emulsifying property, dispersibility in the composition, emulsion stability, and absorption property. The composition is adapted for use as a drug.

The present invention provides edible aqueous oil-in-water emulsions comprising 15-70% wt oil having a saturated fatty acid content of at least 20% wt and at least 10% wt of said oil being solid at 37° C., 0.1-5% wt emulsifier which is a protein and 25-84.9% wt water. The oil preferably comprises palm oil and the emulsifier preferably comprises partially denatured egg white. The emulsions provide good satiety benefits and do not adversely affect the taste of products into which they are incorporated. Furthermore the emulsions are very stable which has benefits also for the food products and beverages into which they are incorporated. Also provided are food and beverage products comprising the emulsion of the invention.

The present invention relates to a combination of a hermetically sealed, substantially air-tight container and a nutritional composition. The container of the present invention is adapted for the convenient transport, and storage of a single daily oral dose of a nutritional composition containing a fatty acid, for example, diacyl glycerol, an octadecatrienoic acid, an octadecadienoic acid, linolenic acid, linoleic acid, conjugated linoleic acid (CLA) or a combination thereof. In a preferred embodiment, the present invention relates to the use of the c9, t11 and t10, c12 isomers of CLA in a nutritional composition. The wide range of health benefits associated with consumption of these CLA fatty acids is well known. Furthermore, the invention relates to a container that substantially prevents CLA lipid oxidation caused by exposure to air.

A butterlike composition which includes a solidified emulsion of at least one vegetable oil, water and at least one hydrocolloid the composition having butterlike properties.

A mono-, di-, and triglyceride emulsifier is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from about 70% to about 80%. The high diglyceride emulsifier is useful in preparing a margarine from a selected quantity a non-hydrogenated vegetable oil and from an amount of saturated fat for use in puff pastry products. The puff pastry is trans fat free and a less than usual percentage of saturated fats. A preferred structured puffpastry margarine is prepared by mixing on a weight to weight basis about 14 parts of the high diglyceride emulsifier that is in predominantly stable beta crystal form, from about 14 to 27 parts of a non-hydrogenated vegetable oil, and from about 40 to about 52 parts of a saturated fat.

Water continuous, pourable compositions comprising more than 50 to 80 wt % fat, an emulsifier having a hydrophilic/lipophilic balance value of at least 7, an antispattering composition and optionally a biopolymer in an amount of at most at most 0.3 wt % on total composition weight are suitable frying compositions.

The invention relates to a method for preserving edible oil by charging nitrogen. After the edible oil is filled in a tank, nitrogen is charged into a bottle to lead the air in the bottle and the oxygen in the edible oil to be replaced and lead the residual oxygen in the head space of the bottle to be less than 3 percent and then a pressure pad is sealed, thus leading the residual oxygen of the edible oil in the bottle to be very low and the edible oil has no oxygen source that can supply reaction on one hand; and on the other hand, the nitrogen in the head space of the bottle forms a nitrogen sealing which obstructs the oxygen to be contacted with the edible oil, thus achieving the effects of protecting the edible oil and preventing the edible oil from oxygenation; simultaneously, the invention can avoid the hidden troubles to the health of the human body caused by using artificial antioxidant.

In order to solve the problems that the granules are non-uniform, the surface is provided with cracks and recesses and the compactness of the microcapsule wall is low in the conventional microcapsule product and the product is low in thermal solubility, low in emulsifying property and high in sugar content and has the soybean smell, the invention provides a walnut oil microcapsule and a preparation method thereof belonging to the technical field of oil microencapsulation. The walnut oil microcapsule is prepared by taking 15-25 parts of walnut oil, 0.6-3.4 part of sucrose ester and 1.5-3.2 parts of monoglyceride as the core material and taking 3-10 parts of cane sugar, 18.3-27.6 parts of maltodextrin, 17.6-28.3 parts of peanut protein isolate and 1.3-3.5 parts of dipotassium phosphate as the wall material. Therefore, the prepared walnut oil microcapsule has the advantages of smooth surface, uniform particle size and high compactness of microcapsule wall.

The invention relates to a process for the preparation of an edible fat continuous spread comprising an aqueous phase and further comprising a fat soluble emulsifier, comprising the steps of: a. mixing fat powder and oil wherein the fat powder comprises structuring fat to provide a slurry; b. providing an aqueous phase; c. mixing the slurry and aqueous phase to form an oil continuous emulsion; wherein the aqueous phase as provided under b) comprises at least part of the fat soluble emulsifier.

The present disclosure provides for improved cereal products, specifically snack bars, and methods of producing such products by incorporating healthy lipids containing stearidonic acid into the product compositions. In one embodiment of the disclosure, a cereal product including a SDA-enriched oil is disclosed. In another embodiment of the disclosure, a snack bar including a SDA-enriched soybean oil is disclosed.

The invention belongs to the field of food and fodder, and particularly relates to a microencapsulated powder grease and a production method thereof. The microencapsulated powder grease is prepared by following raw materials by weight in percentage: 30%-80% of grease, 1%-3% of diacetyl tartaric acid mono-and diglycerides, 1%-3% of sodium stearyl lactate, 1.5%-6% of egg white, 0.5%-2% of heat stabilizer, 8%-65% of maltodextrin, and 0.1%-1% of flow promoting agent. By mainly adopting egg white to replace sodium caseinate as a main protein wall material for producing microencapsulated powder grease, the production method disclosed by the invention reduces the production cost as well as increases the quality of the microencapsulated powder grease.