Compositions used to improve the properties of food, methods for making the same and methods for using the same are described herein. For example, in one embodiment, an improved food product comprising a food product in contact with a submicron dispersion of an edible hydrophobic substance particle substantially free of surfactant in an aqueous fluid, A food product is provided having an average particle size of 100 nm to 999 nm and wherein the edible hydrophobic material of the dispersion comprises from about 0.01% to about 70% of the dispersion. [Selection] Figure 1食品の特性を向上させるのに用いる組成物及びその作製方法並びにその使用方法を本明細書に示す。例えば、一実施形態では、改善された食品であって、水性流体中で、食用疎水性物質粒子の実質的に界面活性剤を含まないサブミクロン分散液と接触させた食品を含み、分散液の平均粒径が１００ｎｍ～９９９ｎｍであり、分散液の食用疎水性物質が、分散液の約０．０１重量％～約７０％を構成する食品が提供される。【選択図】図１
