Abstract: Food composition in the form of an oil-in-water emulsion comprising water, a first acidulant selected from the group consisting of lactic acid, benzoic acid, acetic acid, sorbic acid and mixtures thereof, structurant, selected from the group consisting of starch, flour, gum, fiber and mixtures thereof, 5 to 60 wt % of vegetable oil, non-soy plant protein having an average particle size of below 100 micrometers, and a second acidulant, having a pKa of 3.2 or lower, wherein the weight ratio between plant protein and vegetable oil is ?0.3, and wherein the pH of the composition is of between 2.5 and 4.5.

Abstract: The present invention relates to a solid, particulate plant-protein-based structurant composition comprising, based on total dry matter, a) 50-95 wt. % plant derived protein, b) 5-10 wt. % xanthan gum, c) 1-30 wt. % glucono delta lactone-derived acidulant. The invention further relates to a food product comprising said structurant composition. The invention further relates to a method for the preparation of said structurant composition and to a process for preparing a food product using said structurant composition.

Abstract: The invention relates to a process of preparing a shaped savoury concentrate having a water activity of less than 0.8 and a total fat content of 10-35 wt. %, said process comprising: a) combining the following ingredients to prepare a powder mixture: 100 parts by weight of edible salt selected from sodium chloride, potassium chloride and combinations thereof, 2-150 parts by weight of one or more particulate ingredients selected from b) admixing 5-150 parts by weight of a fat component to the powder mixture, wherein the fat component has an N20 of at least 20% and a N35 of less than 30%, wherein on admixing with the powder mixture the fat component has an N20 of at least 10%, to form a paste, c) extruding the paste into shaped savoury concentrate.

Abstract: The invention relates to a powder composition for preparing a food product, to a method for preparing said powder composition, to a method for preparing a food product from said powder composition, to a food product obtainable by said method, and to a method for keeping gas bubbles in bulk liquid.

Abstract: The present invention provides a dry mixture in particulate form containing a gas release agent, a flavour component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of liquid food products or beverages.

Abstract: The present invention provides a dry mixture in particulate form containing a gas release agent, a flavor component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of ice cream and/or desserts and/or milk shakes.

Abstract: The invention relates to a process of preparing a shaped savoury concentrate having a water activity of less than 0.8 and a total fat content of 10-35 wt. %, said process comprising: a) mixing the following ingredients to prepare a fat containing powder mixture: edible salt selected from sodium chloride, potassium chloride and combinations thereof, one or more particulate ingredients selected from sugars, glutamate, flour, starch, plant pieces and combinations thereof, and liquid or molten fat, said fat comprising at least 30 wt. % of vegetable oil; b) mixing the fat containing powder mixture with an edible polar liquid to produce a paste; c) optionally mixing the paste with edible components selected from fat, garnish and combinations thereof; and d) forming the paste into shaped articles by means of extrusion. The invention also relates to an extruded shaped savoury concentrate that retains its shape at elevated temperatures.

Abstract: The present invention relates to a composition comprising an oil phase, and particles of puffed endosperm of a puffable seed, dispersed in said oil phase, wherein upon sieving at least 80 wt % of said particles passes a sieve with apertures of 500 ?m. The invention also provides a method to prepare such compositions and use of particles of puffed endosperm to structure the oil phase of a composition comprising an oil phase.

Abstract: The present invention relates to a composition comprising an oil phase, and particles of puffed maize kernel endosperm, dispersed in said oil phase, wherein upon sieving at least 80 wt % of said particles passes a sieve with apertures of 500 ???. The invention also provides a method to prepare such compositions and use of particles of puffed maize kernel endosperm to structure the oil phase of a composition comprising an oil phase.

Abstract: The present invention provides a dry mixture in particulate form containing a gas release agent, a flavour component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of ice cream and/or desserts and/or milk shakes.

Abstract: The invention relates to a powder composition for preparing a food product, to a method for preparing said powder composition, to a method for preparing a food product from said powder composition, to a food product obtainable by said method, and to a method for keeping gas bubbles in bulk liquid.

Abstract: The present invention provides a dry mixture in particulate form containing a gas release agent, a flavour component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of liquid food products or beverages.

Abstract: The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bubble interface. This invention provides a method to produce such aggregated protein particles, as well as the aggregated protein particles which have strongly reduced surface activity.

Abstract: The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.

Abstract: The present invention has as an objective to provide aerated food products containing hydrophobins, and proteins which do not interfere with hydrophobins, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.

Abstract: The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bubble interface. This invention provides a method to produce such aggregated protein particles, as well as the aggregated protein particles which have strongly reduced surface activity.

Abstract: The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.