The present invention relates to inventive butterfat fractions used in addition to or in place of some or all of the "native" fat in a food product. The invention also relates to methods for preparing healthy food products with the inventive butterfat fractions. The inventive butterfat fractions have a complete meltpoint below about 25°C and are flavored, emulsified and/or treated with enzymes or microbes. Examples of enzymes used to treat the butterfat fractions or butterfat fraction emulsions are esterases (such as lipase) and desaturase enzyme systems including genetically modified systems; examples of microbes are Lactococcus lactis, Lactococcus cremoris, Lactococcus lactis diacetylactis, Leuconostoc cremoris, Lactobacillus helveticus, Luctobacillus casei, Micrococcus sp., and Pediococcus sp. The microbes may be added as attenuated, frozen, or freeze-dried cultures. Food products having reduced levels of saturated fatty acids, increased levels of monounsaturated fatty acids and/or reduced levels of total fat may be produced using the inventive butterfat fractions.

Dried fat emulsion products having improved resistance to oxidation at elevated temperatures are produced by the two stage encapsulation of oil or fat globules with a hydrophilic film forming material. An aqueous dispersion of an edible fat or oil, a hydrophilic film forming material, a carbohydrate and water is emulsified to form an oil-in-water emulsion concentrate in which fat globules are encapsulated by the film forming material. After formation of the emulsion concentrate, a second portion of a hydrophilic film forming material is added to the emulsion concentrate in an amount substantially equivalent to the amount of film former in the aqueous dispersion, to provide an additional coating layer of film forming material encapsulating the fat globules. This second portion of film forming material may be added to the emulsion prior to or subsequent to drying of the emulsion concentrate.

The present invention is concerned with a flavour concentrate mainly consisting of glyceride fat and containing at least 0.6 ppm n-pentanal and/or at least 0.1 ppm n-nonanal and anti-oxidant at a concentration level in the range of 1 to 100 times c*. The present flavour concentrate may suitable be used to flavour food products.

Another aspect of the present invention is a process for preparing a flavour concentrate by mildly oxidizing a fat-containing composition, comprising:

• (a) adding anti-oxidant to a fat-containing composition at a concentration level, calculated on the fat, of at least 1 to 100 times c*,
• (b) keeping the composition, in the presence of water, at a temperature of more than 50°C and at most the boiling temperature of the water under the conditions applied, during a period of time ranging from 0.5 hours to 1 week. The present process may not only beneficially be employed in the preparation of flavour concentrates from a butterfat containing composition but also by the oxidation of materials containing animal and/or vegetable fat.

Other aspects of the present invention are a process for flavouring food products and a flavoured food product obtainable by such a process.

The present invention relates to a process for preparing a flavoured foodstuff by adding to edible material at least 0.05% (w/w) oxidized butterfat having an n-pentanal content of more than 0.5 ppm and/or a 2-­trans-nonenal content of more than 0.05, more preferably of more than 0.1 ppm.

The present invention offers the advantage that it enables efficient and excellent flavouring of foodstuffs.

Another aspect of the present process is a flavoured foodstuff obtainable by the process according to the present invention.

A method of dehydration using anhydrous lactitol as the desiccant. Anhydrous lactitol converts into crystalline hydrate and acts as the desiccant when incorporated into a moisture-containing material. The dehydration is applicable to moisture-containing materials such as those of foods, pharmaceuticals, cosmetics, and their materials and intermediates.

On dilue le fromage à traiter dans de l'eau, puis on fait fondre le mélange obtenu, puis on élimine du liquide obtenu les parties sèches et, enfin, on écrème le liquide afin de séparer la matière grasse.

Plus particulièrement, on dilue le fromage à traiter dans de l'eau à raison de 100 kg de fromage environ pour 900 I d'eau environ. On fond le mélange eau-fromage dissout à 60 °C environ. On sépare la matière sèche en clarifiant le mélange fondu.