Abstract: The present invention relates to a spray dried cream base powder which can be used as an alternative to dairy creams and other liquid cooking creams. The powdered cooking cream composition comprise of 20-60% by weight fat, 1-5% by weight one or more proteins, 0.5-5% by weight one or more emulsifier system, 1-6% by weight native/modified starch, 1-5% by weight water and the balance is made up of non-starchy carbohydrates, buffering agents and stabilizers. Optionally flavor, colour and anticaking agents can be incorporated in the composition. The above composition can be used directly or after reconstituted with water, to prepare foods such as curries, gravies, soup and sauces. The cream base powder can be conveniently used to develop processed food products such as soft serve ice cream, whipped toppings, mousse, Instant dry mix soup products and milk based puddings.

Abstract: Processes for preparing an edible hard stock are disclosed for use in the formulation of margarines, spreads, icings, shortenings, frostings and other products that need a structural fat to hold at least some liquid unsaturated triglycerides or diglycerides are disclosed, wherein the hard stock is a random interesterified product and has three groups of fats, the process comprises: providing a first group of fats saturated by fractionation or by fully hydrogenation comprising more than 85% of C16:0 and C18:0 type of fatty acids; providing a second group of fats saturated by fractionation or by full hydrogenation comprising more than 75% of C12:0 and C14:0 fatty acids; providing a third group are of triglyceride liquid oils at ambient temperature, that contains C18 with total more than 80%; and producing the edible hard stock by random interestification of the first group, the second group and the third group of fats.

Abstract: Processes for preparing an edible hard stock for use in formulation of margarines, spreads, icings, shortenings, frostings and other products are disclosed that include: providing a first group of fats saturated by fractionation, hydrogenation or trans esterification/distillation and re-esterification comprising mainly by C16:0 and C18:0 type of fatty acids; providing a second group of fats saturated by fractionation, hydrogenation or trans esterification/distillation and re-esterification enriched mainly in C12:0 and C14:0; providing a third group of fats comprise triglyceride liquid oils at ambient temperature, and producing the edible hard stock by random interestification of the first group, the second group and the third group of fats. Compositions and products produced by these processes are also disclosed.