299results about "Edible oils/fats with fatty acid esters" patented technology

Blends of wax-esters with beneficial health properties comprise: >/= two different wax-esters in amounts of 5-95% and each having m.pt -10 DEG C. to 80 DEG C. blend displaying m.pt: 15 to 45% while >80 wt % of wax-esters in blend have m.pt 20 to 60 DEG C.; wax-esters derived from linear alcohols and linear carboxyl acids either of them having >/=8 C-atoms.

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.

The present invention relates to an oil or fat composition containing the following components (A) and (B): (A) from 80 to 99.9 wt. % of a monoglyceride containing 20 to 75 wt. % of docosahexaenoic acid (DHA) and 0.1 to 25 wt. % of icosapentaenoic acid (IPA), as the constituent fatty acids thereof, wherein the weight ratio of DHA/IPA being 2 or more; and (B) from 0.1 to 20 wt. % of a diglyceride.

The present invention relates to methods for producing low fat spread emulsions stabilised with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilising food ingredient.

The present invention is concerned with novel compositions containing fresh or virgin beeswaxes and oil, with and without water, and the utilization of such compositions for the treatment of skin in animals including man, for treatment for first, second, and third degree (partial and full thickness) burns due to sunburn, windburn, scalds, flash flame, electrical contact, chemical contact, cold, and the like, for use as a preventive aid for sunburn, windburns, skin chapping, chafing and the like, for promoting and accelerating the healing of burns, abrasions, lacerations, cuts, scratches, dry skin, chapped skin, wind burned skin, friction-type burns, chafing and the like, for use as a softening and moisturizing agent, for use in the reduction of wrinkles, for use as a topical application to irritations of the skin, including dry lips, chapped skin, abrasions, and the like, for use as an analgesic to be applied topically for the treatment and alleviation of pain in the skin and underlying tissues, for use as a protective barrier between the skin and other irritants, eg, saliva, urine, fecal material, various chemical irritants and the like, and for use as a base to which may be added other agents also promoting treatment, moisturization, protective or preventive measures for the skin.

A method for controlling the chemical composition of an electroplating bath solution used to plate a plurality of substrates by providing the electroplating bath solution to a small-volume plating cell configured to minimize additive breakdown, and discarding the electroplating bath after a predetermined bath lifetime. The method includes predetermining a lifetime of an electroplating bath solution having a desired chemical composition, combining a plurality of electroplating bath solution components thereby forming the electroplating bath solution having the desired chemical composition, filling a small-volume plating cell with the electroplating bath solution, plating a plurality of substrates in the electroplating bath solution until the bath lifetime is reached; and discarding the electroplating bath solution after the bath lifetime is reached.

An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.

Disclosed is a process for the recovery of a phytolipid composition from a vegetable oil by-product. The phytolipid composition produced comprises squalene, phytosterols, mixed tocopherols and tocotrieneols, and vegetable wax and is useful as an emollient. The phytochemical composition may be applied directly to the skin to provide emolliency. Alternatively, the phytolipid composition may be formulated in various aqueous or anhydrous cosmetic compositions such as creams, lotions, gels, ointments, lip balms, sticks, or pencils for treatment of the skin and lips. The phytolipid composition also may be incorporated into foods, beverages, and nutraceuticals to provide health benefits.

Reduced calorie fat compositions which contain combinations of substantially non-absorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are disclosed. These reduced calorie fat compositions are useful in a variety of food applications, including frying oils for salted snacks, chocolate-flavored candy bars and cooking/salad oils.

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 present invention relates to structured triglyceride, to parental nutrition emulsions comprising same, and use thereof. In particular, the invention relates to structured triglycerides comprising at least one medium chain C₆-C₁₂ fatty acid and at least one fatty acid selected from the group consisting of long chain C₁₄-C₁₈ or very long chain C₂₀-C₂₂ fatty acids, preferably each fatty acid is present in a predetermined position of the glycerol backbone. The parenteral nutrition emulsions are particularly useful for nourishing preterm-and term-infants, children, critically ill patients, and cancer patients.

Provided is an oil or fat composition of high diacylglycerol content. Even when used in cooking, the cooked food has a good external appearance without darkening, and retains its inherent flavor. Even when used in cooking after storage under light-exposed conditions, the cooked food is provided with a good external appearance and flavor. The oil or fat composition is obtained by combining, at specific contents, (A) an oil or fat of high diacylglycerol content, said oil or fat having a particular composition, (B) a plant sterol and (C) a plant sterol fatty acid ester.

The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes.

Provided is a fat or oil composition containing the following components (A), (B) and (C): (A) 100 parts by weight of a fat or oil containing from 0.1 to 10 wt. % of a monoglycerol monofatty acid ester, from 1 to 64.9 wt. % of a monoglycerol trifatty acid ester, and from 35 to 98.9 wt. % of a monoglycerol difatty acid ester having an unsaturated fatty acid content, in fatty acid components, of from 80 to 100 wt. %; (B) from 0.1 to 3.0 parts by weight of a diglycerol fatty acid ester containing from 40 to 100% of a difatty acid ester having an unsaturated fatty acid content, in the fatty acid components, of from 70 to 100 wt. %; and (C) from 0.01 to 2 parts by weight of an antioxidant.