There is disclosed an edible fat suitable for producing margarines and low-fat spreads displaying good spreadability, melting behaviour and plasticity. Said fat is produced by interesterifying a mixture consisting of a liquid oil, a partially hydrogenated oil and a fully saturated fat, and fractionating to obtain a higher melting stearin and an olein which is substantially free from triglycerides from 3 saturated C.sub.16 -C.sub.18 fatty acids and has a level of triglycerides from 2 saturated fa...

The invention concerns fat emulsion for intravenous adminstration for nutritive, diagnositic or therapeutic purposes, or for tissue culture and storage or organ transplants. According to the invention, the emulsion contains one or more substances preventing or retarding aggregation or agglutination ("creaming") when the emulsion is mixed with blood, serum or plasma.

Organic compounds susceptible to hydrolysis are prepared by reaction in a water-immiscible organic liquid in contact with an enzyme activated with water to catalyze the reaction and desiccant means to lower the water activity of the dispersion from which the reaction products are recovered. The enzyme may be a lipase to catalyze an interesterification process and the desiccant means may be immersed in the dispersion to remove water in the liquid phase or in the headspace above the dispersion to ...

A fat simulating composition is composed of a substantial portion of elongated, irregularly shaped carbohydrate gel particles having a longest axial dimension of up to 250 microns with a mean volume diameter ranging from about 10 microns to about 100 microns; the particles are in a hydrated state so as to have the substantially smooth organoleptic character of an oil emulsion. This fat simulating product is substituted in foods for all or a portion of the fat and/or oil used in that food product...

A fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, wherein the fat comprises from 25% to 75% by weight of the polyol fatty acid polyesters, the blend of the polyesters having a slip melting point of between 35.degree. and 50.degree. C. and the fatty composition having an S.sub.20 in the range of 400 to 1400 g. The fatty composition can advantageously be used in the preparation and baking of dough, in ...

The present invention provides a novel fat substitute composition, comprised primarily of a defatted and substantially nondenatured proteinaceous particulate material, that, in a preferred embodiment is derived from seed grains, and most preferably oats. In addition, a method of making such compositions and using the same to produce food products having a reduced caloric count, creamy texture, and suitable mouth-feel, is disclosed. Further, a method to vary the viscosity of the resulting food pr...

Fat blends comprising milk fat and a non-milk fat comprising specific triglycerides, the composition of which being such that spreads produced from said fat blends have a plasticity and organoleptic properties reminiscent of dairy butter.

The invention relates to the use of creatine or creatine salts as a fat substitute to be given to breeding animals and feeder animals. The creatine or creatine salts are used as a substitute for flesh meal, fish meal and/or antimicrobial performance enhancers, growth hormones as well as anabolic agents.

An apparatus has a first electrode group (1) including at least one electrode and arranged on the abdominal surface of a subject (human) with the navel of the subject serving as a reference position, a second electrode group (2) including at least one electrode and arranged on the back surface of the subject, a third electrode group (3) including at least two electrodes and arranged on the surface of the subject at an intermediate position between the first and second electrode groups (1, 2), an...

Oil or fat compositions contain the following ingredients: (A) an oil or fat containing from 60 to 100% by weight of diglyceride, by 100 parts by weight of the oil or fat composition, the diglyceride further comprising fatty acids, wherein the amount of fatty acids that are unsaturated is from 80 to 100 wt. %, by 100 parts by weight of the diglyceride; (B) from 0.001 to 1 % by weight of ingredient (A) of a carboxylic acid selected from C.sub.2-8 hydroxycarboxylic acids, dicarboxylic acids and tr...