摘要:
An emulsified food product comprising: oil and/or fat, which contains some omega-3 fatty acids; 0.05 to 5 % by weight of dairy protein; and at least 10 ppm iron ions; wherein the food product contains no EDTA (ethylenediaminetetraacetic acid) and wherein the dairy protein is casein glycomacropeptide (cGMP).
摘要:
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.
摘要:
The present invention relates to the use of a lipidic phase comprising an oil and a lipophilic additive (LPA) , which is suitable to make an oil-in-water emulsion by application of low energy or a manual operation. The lipidic phase contains a Lipophilic Additive (LPA) which forms self-assembly structures inside the emulsion oil droplets. The aqueous phase contains a hydrophilic emulsifier and the lipidic and aqueous phases are mixed without using classical high shearing devices or homogenisers.
摘要:
The present invention relates generally to printing processes. In particular the invention relates to processes for printing with edible inks. An aspect of the invention relates to printing an edible ink onto a material using an inkjet printing device. The material may be an edible material. The ink may comprise a colourant, at least 30% water, at least 25% carbohydrate sweeteners and be free from both diols and triols. A further aspect of the invention is a printed foodstuff obtainable by the process of printing edible ink onto a material.
摘要:
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.
摘要:
The 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 structure 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 a thickener or gelling agent in order to create new product consistencies and textures.
摘要:
A food or beverage composition comprising metal ions selected from iron and zinc ions, and phytic acid, where some or all of the phytic acid is present in the form of a water soluble complex with some or all of the metal ions. A method for preparing a food composition containing iron or zinc ions, comprising mixingphytic acid with a source of iron or zinc ions in water so that some or all of the phytic acid forms a water soluble complex with some or all of the metal ions.
摘要:
The present invention relates to a food product with a colorless coating on a surface, said coating comprising caffeic acid or an ester thereof. A further embodiment of the invention relates to a method for coloring a surface of a food product when heated, particularly when heated in a microwave oven.