Provided is an oil/fat composition comprising 10.1 to 94.9 wt. % of a triglyceride, 0.1 to 30 wt. % of a monoglyceride and 5 to 59.9 wt. % of a diglyceride which has, as a fatty acid constituent thereof, 15 to 90 wt. % of an .omega.3-unsaturated fatty acid having less than 20 carbon atoms. The oil/fat composition of the present invention has excellent heat stability, has body-fat-accumulation resisting action, visceral-fat-accumulation resisting action, blood-sugar-level lowering action, insulin...

Generally, the present invention is directed to a modification of the frosting composition disclosed in U.S. Pat. application Ser. No. 640,429, now U.S. Pat. No. 5,851,576, to utilize the fat replacement composition of that application for use in a cookie filling. The present invention is directed to a cookie cream filling composition comprising between about 60 and about 85% sweetener, between about 0.1 and about 1% gelling agent, such as a gum, pectin or gelatin, between about 0.1 and about 2%...

A fat-free or lower-fat pizza cheese with excellent melt properties for baking on a pizza without the need for aging and a method of making thereof are disclosed. The process of manufacturing such fat-free or low-fat mozzarella cheese comprises mixing a food grade acid with liquid milk having a fat content less than 1.5% or a casein to fat weight ratio of greater than 1.5. The acidified milk is then coagulated and processed into pizza cheese. No aging is necessary to obtain excellent melting pro...

A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch preblend and the aerating, whipping and freezing the mixture.

Chemically leavened baking compositions, i.e., batters and doughs, intended for the production of no fat or reduced fat bakery products which comprise flour; no more than about 15 wt. % of the unbaked composition of shortening; a total water content such that the water activity of the unbaked composition (a.sub.W) at room temperature is in the range of about 0.70 to about 0.95; and as a leavening agent, sodium bicarbonate (SBC) having a particle size distribution such that about 15 to about 50 w...

This invention is directed to a food ingredient of anhydrous milk fat and an effective amount of vegetable fat to enhance the oxidative stability of the anhydrous milk fat.

Fat in a fat-containing sample, in particular a milk sample, is determined quantitatively by infrared absorption technique, using as sample waveband a band characteristic to carbon-hydrogen bonds, instead of the conventional triglyceride carbonyl band. This avoids the dependency of the measured result on the fat composition of the sample. Influences from other components in the sample are compensated for. A preferred method uses double wavelength determination, with sample wavelength in the inte...

A fat removal device includes a screen which includes passages through which fat can be extruded, to be cut or melted away from the surface of an internal organ. The device includes a blade to cut the fat or radiofrequency monopolar or bipolar electrodes to melt the fat, aspiration to remove the fat away from the screen and blade, irrigation to irrigate the screen and blade, and an electrocautery member to cauterize the capillary bed of the fat. Methods of using removing the fat layer from the s...

A wearable garment having an electrode and sensors mounted in a predetermined position relative to the wearer's skin provides a quick and efficient way to measure the body-fat composition of the person. The body-fat sensor includes a pair of shoes having a weight-measuring sensor and a wearable body structure, of flexible material, having an inner surface, wherein a flexible electrical conductor is affixed to the inner surface of the wearable body structure. The body-fat sensor further includes ...

A massaging device to eliminate fat on a human body is disclosed. The massaging device comprises a substantially T-shaped hold boy, a rotating motor, a bowl-shaped seat body, a massaging wheel seat, and a netlike cap. The massaging wheel is in contact with the human body so as to massage the body. A controller is provided at an appropriate section of the power source cable of the device, facilitating the user to control the power supply of the massaging device.