1549results about "Food ingredient as emulsifier" patented technology

An emulsifying system for elemental diet compositions is provided that comprises a protein source that may be a extensively hydrolyzed protein, free amino acids, short-chain peptides, or a mixture thereof; a lipid source; a carbohydrate source; and an emulsifying system comprising an ocentyl succinic anhydride modified starch and an acetylated monoglyceride emulsifier. The composition may be prepared as a powder or liquid nutritional composition for formulas prepared for infant, pediatric and adult populations in need of an elemental diet. The invention provides a commercially acceptable product in terms of desired stability and physical characteristics and is particularly useful for hypoallergenic infant formula preparations.

A viscoelastic fluid is prepared by shearing a gelled emulsion. The emulsion is an oil-in-water emulsion comprising 2% 12% (w/w) of a heat-treated protein that can form a heat-set gel and 5% 40% fat. The proteins used include whey protein and soy protein. The viscoelastic fluid may be used as a spread. It may also be used for the preparation of a plurality of different ultimate products formed from the original gel.

The present invention concerns an oil-in-water emulsion wherein the oil droplets of a diameter in the range of 5 nm to hundreds of micrometers exhibit a nano-sized self-assembled structurization with hydrophilic domains having a diameter size in the range of 0.5 to 200 nm, due to the presence of a lipophilic additive and the oil-in-water emulsion contains an active element being present in the range comprised between 0.00001 and 79% based on the total composition.

A composition for promoting gastrointestinal and/or cardiovascular health comprising a gelling dietary fiber and a non-gelling dietary fiber in a weight ratio of from about 5:1 to about 1:2.5; a coating component and a wetting component in a weight ratio of from about 20:1 to about 1:1; wherein a weight ratio of coating component plus wetting component to said gelling dietary fiber or said non-gelling dietary fiber is from about 25:1 to about 1:5 is disclosed. Also disclosed herein is a composition for promoting gastrointestinal and/or cardiovascular health comprising a gelling dietary fiber; a non-gelling dietary fiber; and an amount of a coating component sufficient to coat the particles of the gelling dietary fiber, such that the water-absorbing ability is reduced and the organoleptic properties of the composition are improved. Methods of promoting gastrointestinal and/or cardiovascular health are also included.

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 fat or oil composition comprising a polyvalent unsaturated fatty acid component and an emulsifying agent having an HLB of 4 or less, wherein the amount of the emulsifying agent having an HLB of 4 or less is from 25 to 300 parts by weight, based on 100 parts by weight of the polyvalent unsaturated fatty acid component. The fat or oil composition can be used as an oil-in-water droplet emulsion composition. The fat or oil composition and the oil-in-water droplet emulsion composition can be used for foodstuff and the like.

The invention relates to an oil-in-water emulsion, substantially comprising protein, polysaccharide and oil or fat having unique stabilizing properties, which is suited for use as a thickener, suspending agent, coating material and as an additive to food in the production of a plurality of products. Furthermore, foods are provided which have improved properties in terms of sensory aspects and nutrition physiology compared to conventionally produced products, and a method for the production thereof is provided. In addition, the emulsion and products produced according to the invention can be dried and subsequently rehydrated in order to obtain compositions that have substantially the same properties as the non-dried compositions.

Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with—healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.

Beverage compositions and related methods, including using emulsion coating components for degradative stability.

The invention relates to double emulsions, in particular double emulsions of the water-in-oil-in-water type, which are organoleptically similar to full-fat oil in water emulsions and which are stabilised by mixture of emulsifiers. The invention also relates to a method for producing said double emulsions, and to the use of a mixture of emulsifier for stabilising said emulsions.

The present invention relates to an aerated frozen confection with an overrun of between 120% and 160%, which includes acacia gum as all or part of a natural emulsifier. A process for the preparation of this frozen confection is also disclosed.

The invention relates to a preparation for foodstuffs. It is proposed in this case that the preparation comprise at least a fat soluble dye, dispersed in a lipid-based carrier medium; polyglycerol esters of edible fatty acids; citric acid esters of monoglycerides and/or diglycerides of edible fatty acids; or mixtures of these esters; and starch sodium octenyl succinate.

The invention provides a self-blended beverage composition. The self-blended beverage composition comprises a blending assembly and aqueous-based liquid, wherein the blending assembly and the aqueous-based liquid are respectively and independently packed and stored in the same packing box, packing bag or packing bottle at the same time, or fixed in a sticking manner, fixed by a label, or fixed together by a packing kit; and the ratio by weight of the aqueous-based liquid to the blending assembly is 2 to 1, and the aqueous-based liquid comprises water or liquid of which the water content is greater than 65%. The invention further provides a dual-blended beverage composition comprising a blending assembly A, a blending assembly B and the aqueous-based liquid. The self-blended beverage composition disclosed by the invention effectively solves the problems that a conventional beverage is poor in stability and freshness caused by storage after dilution with water, and the stability and thesafety of products are greatly improved. In addition, the consumers participate in the making process of the beverage, food and drink mood is optimized, selectivity for appropriately adding the blending assembly according to requirements of people can be provided for consumers, and requirements for individual beverages are met.

The invention provides microcapsule powder containing linseed oil and walnut oil. The microcapsule powder is prepared from, by weight, 1-1000 parts of wall material, 5000-50000 parts of core material, 10-1000 parts of emulsifier and 1-200 parts of stabilizer, the wall material comprises one or multiple of dextrin, starch and protein, and the core material comprises the linseed oil and the walnut oil according to a weight ratio of 1-2:1. The invention further provides a preparation method of the microcapsule powder. The preparation method includes: sequentially preparing a water phase and an oil phase; emulsifying, homogenizing, and spraying and drying to obtain the microcapsule powder. The microcapsule powder has the advantages that the linseed oil and the walnut oil are mixed and emulsified according to a certain proportion to prepare oil-in-water microcapsule powder, and the microcapsule powder is easy to store, long in shelf life, balanced in nutrition, needless of antioxidant adding and highly good for human health.

Emulsion compositions and related methods as can be used to improve food products and/or reduce the fat content thereof.

The invention relates to a euphausia superba oil microcapsule capable of enhancing a blood lipid reducing effect and a preparation method thereof. The euphausia superba oil microcapsule prepared through the preparation method provided by the invention is high in embedding rate; after euphausia superba oil is embedded to be prepared into the microcapsule, the euphausia superba oil takes the shape of solid powder, so that the euphausia superba oil is convenient to store, process and use. An excellent raw material is provided for food and health food, and euphausia superba oil application product forms are broadened.

The inventive process allows the solubilization of flavor oil in water to produce clear beverages. The amount of emulsifier required for oil solubilization is less than that of oil, and a typical oil to emulsifier ratio is 2:1. A crude emulsion is first generated by high shear mixing of the emulsifier solution and flavor oil. The crude emulsion is then fed into a homogenizer to produce a finer emulsion. The resulting flavor concentrate can then be diluted to produce clear beverages. This process also simplifies the introduction of normally insoluble nutraceuticals, particularly lipophilic ones, into beverages. Compared to microemulsion formulations, this process provides an easy way of formulation customization to different flavors and nutraceuticals.

The present invention provides a composition superior in water-dispersibility/solubility, workability and tabletability, which contains coenzyme Q10, casein, and a saccharide other than polysaccharides, at a particular ratio. The composition can be utilized for food, food with nutrient function claims, food for specified health uses, nutritional supplement, nutritional product, animal drug, drinks, feed, pharmaceutical product, quasi-drug, cosmetic and the like.

The present invention relates to a texturized whey protein composition having enhanced functional properties, including, for example, enhanced viscosifying properties, enhanced emulsifying properties, and/or enhanced gelling properties. In one embodiment, the texturized whey protein composition is a supercritical fluid extrusion product derived from whey protein. The present invention also relates to a process for preparing the texturized whey protein composition, where the process involves a supercritical fluid extrusion process. The present invention further relates to various products containing the texturized whey protein composition.