394results about "Cream substitutes" patented technology

Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.

A pasteurization or sterilization process reduces fouling of a food or beverage composition containing protein during the heat treatment. An antifouling agent is added to the food or beverage composition that is selected from hydroxypropylcellulose (HPC) with a hydroxypropyl molar substitution of greater than 3.0 and a weight average molecular weight (Mw) as measured by SEC of greater than 350,000 Dalton, methylhydroxypropylcellulose (MHPC) with a methoxyl content of greater than 17% and a hydroxypropyl content of greater than 3%, methylcellulose (MC) with a methoxyl content greater than 17% and a viscosity in water at ambient temperatures and a concentration of 2% of greater than 1,000 cps, or mixtures thereof, This food or beverage composition is then heated in a first heat exchanger at a temperature between 50 and 100° C. for a time of from about 2 seconds to 30 minutes for pasteurization or it is further heated to sterilization temperatures before being packaged out or further processed. The improvements of this process is that the heat exchangers are fouled at least 10% by weight less or run-time increased at least 10% as compared to when heat-treating a similar food or beverage composition without the antifouling agent.

A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.

A β-glucan-containing fat and oil composition contains β-glucan of microorganism origin or basidiomycete origin. The β-glucan-containing fat and oil composition has β-glucan uniformly dispersed in a food without worsening the texture, taste etc. of the food. The novel microorganism can efficiently produce β-glucan which has a high activity and favorable qualities as β-glucan of microorganism origin as described above from less expensive saccharides such as sucrose at a high production speed.

A powdered creamer which made up of agglomerated creamer particles. The creamer particles are each made up of a sweetener, a water-dispersible or water-soluble protein and an edible oil having a bland flavor and a melting point below 10° C. The powdered creamer is soluble in cold water.

The invention refers to a process for the preparation of a fat composition containing fatty acid sterol esters, free sterols and glycerides, which process can be characterized as a one pot direct interesterification of sterols with tri-glycerides. The invention also refers to the fat composition obtained by said process, and to the use thereof in a food, cosmetic or pharmaceutical product.

The invention relates to high performance gellan gum compositions having a 0.1% curdmeter gel strength of at least about 117 g / cm2, i.e. from about 117 g / cm2 to about 400 g / cm2. The high performance gellan gums have a low acyl content but an increased molecular weight. One embodiment of the invention also relates to processes for producing high performance gellan gums having high clarity. The invention further relates to food and non-food industrial products comprising high performance gellan gums.

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

The invention relates to a powdered soluble foamer ingredient for producing enhanced foam in foodstuffs and beverages. The particles of the powdered soluble foamer ingredient are formed of a matrix containing carbohydrate and protein and entrapped gas. The gas is pressurised to release upon addition of liquid at least about 1 ml of gas at ambient conditions per gram of soluble foamer ingredient. When used in soluble creamer powders, enhanced amounts of foam are generated.

The present invention describes an aqueous foam that includes water, at least one polysaccharide and food-grade, interfacially active particles. The present invention also describes an indulgent shelf-stable foamed food product that contains this aqueous foam. The indulgent shelf-stable foamed food products of the invention have an improved foamed and modular product texture.

The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N / cm2 or more as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, (c) having a viscosity of 100 mPa·s or less as measured after being dissolved in distilled water at 25° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 25° C. for five minutes; and (d) the ratio (A / B) of the following gel strengths A and B being 2 or less: A: a gel strength (N / cm2) as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, and B: a gel strength (N / cm2) as measured after being dissolved in distilled water at 25° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours. Examples of the processed food or beverage composition to which the present invention is directed include: fatty tissue substitutes; processed meat foods prepared using the fatty tissue substitutes in place of fat tissue; emulsion-like foods; emulsion foods; cheese-like foods; processed foods which are prepared using the cheese-like foods in place of cheeses; sugar confectioneries; and beverages.

A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprising destabilizing and stabilizing emulsifiers in amounts sufficient to stabilize the product. This product can be stored at ambient temperatures for extended periods of time and can also be whipped and displayed at ambient temperatures.

Foamed liquid creamers including first and second components that cooperate when combined with a water-containing beverage to cream the beverage while forming a foam layer thereon, with a portion of the foam layer residing on the beverage and the remainder at least partly melting or dispersing in less than about 20 seconds after combination with the beverage to provide a whitening color and creamer flavor to the beverage. The liquid creamer, and methods of making and using the same, typically includes a liquid component containing entrapped gas, such as air. The amount of foam generated in the beverage is dependent on the overrun of the foaming liquid creamer.

The invention relates to compositions comprising lactic acid esters of mono- and diglycerides of fatty acids i.e. LACTEM compositions. The invention relates especially to novel LACTEM, which include 5 to 95% by weight unsaturated fatty acid(s), as well as to emulsifiers containing LACTEM with unsaturated fatty acids. The use of unsaturated fatty acids in LACTEM improves firmness, volume and / or texture of food and non-food products produced with said LACTEM.

The invention relates to an oat suspension, a process for preparation thereof and a powder made thereof. The suspension and the powder can be used for preparing drinks and other non-dairy products with improved sensory properties.

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

An aerated composition having an overrun of at least 10% and comprising water and an emulsified fat phase wherein at least 50% of the fat is liquid at 5° C. is provided, characterized in that the composition comprises hydrophobin. An aeratable composition is also provided.

The present invention relates to a method for preventing and / or treating visceral adiposity by administering a certain nutritional composition to an infant with the age between 0 and 36 months, and preventing the occurrence of diseases later in life.

An oligosaccharide mixture derived from animal milk, food products comprising said oligosaccharide mixture and a process for producing said oligosaccharide mixture.

The present invention relates to a process for the production of a fat composition for confectionery or baking applications. According to this process, a starting fat composition containing palm oil or a palm oil fraction and having the following composition: (1) a glyceride composition with—a S2U content between 47 and 75 wt. %,—a SU2+U3 content <40 wt %. %,—a S3 content between 1 and 15 wt. %,—a diglyceride content of 3 to 12 wt. %, the glyceride contents being expressed as wt. % with respect to the total amnount of di- and triglycerides in which S means a saturated fatty acid with A hydrocarbon chain length of 14-24 carbon atoms and U means unsaturated fatty acid with a hydrocarbon chain length of 14-24 carbon atoms and (2) a total content of unsaturated fatty acids of less than 55 wt. %, preferably less than 50 wt. %, more preferably less than 48 wt. %, is subjected to a catalytic hydrogenation so as to obtain a first fat with a trans fatty acid content <wt. %, preferably <10 wt. %, most preferably <5 wt. % and an increase of C18-0 of less than 1 wt. %, preferably less than 0.7 wt. %, more preferably less than 0.4 wt. %. This first fat is incorporated in the fat composition.

A processing method of Doufuchai leaves tofu includes: using 85-100 DEG C steam or hot air for de-enzyming 5-20 minutes after cleaning the Doufuchai leaves, and then adding 4 to 6 times of water for homogenate, modulating pH value of the separated slurry to 5.5-6.7, and then adding 0.1-0.2% of gel and 0.01-0.03% of gluconic acid lactone, mixing evenly and then standing to get the Doufuchai leaves tofu. The tofu processed by the method has green or light green appearance, non herbal flavor, no bitter taste, good taste, so that it is, worthy of the name, pure natural green food.

Self-foaming, liquid creamers including a first liquid component including an edible acid component, and a second liquid component comprising an edible salt, each liquid being shelf-stable and being operatively associated so that when the first and second liquids are combined carbon dioxide evolves to assist in providing the foam so that, when the liquid creamer is combined with the beverage, a portion of the creamer melts or disperses in less than about 20 seconds in the beverage to impart a creaming flavor and whitening color to the beverage with the remainder of the creamer forming a foam having a density that is less than that of the beverage so as to reside on top of the beverage as a visible foam layer, and methods of making foamed beverages therewith. The amount of foam generated in the beverage is dependent on the overrun of the foaming liquid creamer.

A protein-free soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the protein-free soluble foaming particles are heated and an external pressure exceeding atmospheric pressure is applied to the protein-free soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the foaming composition.

Particulate compositions comprising 10-90% wt of a matrix material and 10-90% wt of triglycerides of fatty acids, wherein of said triglycerides the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty acids of 16 or more carbon atoms and 1 cis-unsaturated fatty acid) taken together is at least 55% wt based on the total amount of triglycerides, wherein the compositions are preferably low in triglycerides of transunsaturated fatty acids, for use as for example a creamer and / or whitener. The invention also relates to a process for preparing such particulates and food products containing such creamer.

A composition comprising a dry cationic pectin salt which when suspended in water swells to heat stable particles having a mean equivalent diameter greater than 100 micrometers. Food, cosmetic, superabsorbent and skin adhesive compositions containing the dry cationic pectin salt. A process for making the dry cationic pectin salt having the steps: a) converting a pectin starting material into a pectinate in a liquid medium, b) drying the pectinate, and c) selecting conditions in steps (a) and / or (b) that allow for the production of pectinate which when suspended in water swells to heat stable particles having a mean equivalent diameter greater than 100 micrometers.