Abstract: The invention relates to a foamable or whippable food composition, in particular a cream, comprising at least 12 wt. % fat, protein, water, a citric acid ester of a mono- or diglyceride of one or more fatty acids comprising an unsaturated acyl chain and a lactic acid ester of a mono- or diglyceride of one or more fatty acids, the total content of substances other than water being at least 15 wt. % of the total weight of the composition.

Abstract: The present invention relates to a process for producing a creamer comprising; (a) i) incorporating a mineral into an oil component by high shear mixing to provide a first composition; and ii) mixing the first composition with an aqueous component to provide a second composition; or (b) i) incorporating a mineral into an aqueous component to provide a first composition; and ii) mixing the first composition with an oil component to provide a second composition; iii) homogenizing the second composition from step ii) of (a) or (b) to provide an oil-in-water emulsion.

Abstract: The invention is related to a sugar-reduced food cream composition comprising fat, sugar and starch, wherein the starch is native starch having an average particle size between 20 ?m and 30 ?m, preferably between 22 ?m and 28 ?m, even more preferably between 23 ?m and 26 ?m, with a D90 smaller than 40 ?m, preferably smaller than 36 ?m. The invention also relates to a method of preparation of a sugar-reduced food cream composition comprising the steps of: selecting a recipe of a food cream composition comprising fat and sugar, replacing between 25% to 40%, preferably 25% to 35%, more preferably about 30% by weight of the total sugar content of said food cream composition by native starch having an average particle size between 20 ?m and 30 ?m, preferably between 22 ?m and 28 ?m, even more preferably between 23 ?m and 26 ?m, with a D90 smaller than 40 ?m, preferably smaller than 36 ?m.

Abstract: A production method of an edible sustained-release functional material that has a high effect of preventing oozing of oil at the time of production, and that can inexpensively perform production, even by using fat and oil other than fish oil and continuously performing pulverization at ordinary temperature; and the edible sustained-release functional material. An edible sustained-release functional material is produced by: preparing an emulsified raw material by emulsifying fat and oil containing a hydrophobic functional ingredient; stirring and mixing the emulsified raw material, gelatin, transglutaminase, and dextrin having a DE value of 8 to 21; then forming a gel by leaving the mixture to rest; and after freeze-drying the gel, performing pulverization for powderization. An emulsifier or ammonium salt may be further added at the time of stirring and mixing.

Abstract: A chocolate beverage composition is provided having a white, non-discolored foam on its surface. The chocolate beverage composition includes a foaming creamer and discrete, substantially non-powdered cocoa solids. The composition may be suitable for forming a beverage on the addition of a hot or cold liquid. The composition may also include a sweetening agent, a flavoring agent, a thickener, or a whitener. A beverage dispensing container of the beverage composition is also provided and may be in the form of a cartridge, sachet, pod or capsule and may be used with a beverage dispensing machine. Methods of forming the beverage composition are also provided.

Abstract: The present invention relates to cannabinoid compositions. These compositions can be encapsulated (e.g., microencapsulated). In particular, these compositions can be administered to a subject, such as through oral consumption or topical treatment.

Abstract: The present invention relates to a process for producing a dispersion comprising microfibrillated cellulose and nanoparticles wherein the process comprises the steps; providing a slurry comprising pre-treated cellulose fibers, adding nanoparticles to the slurry and treating the slurry by mechanical disintegration so that a dispersion comprising microfibrillated cellulose is formed in which the nanoparticles are being adsorbed to the surface of the microfibrillated cellulose and/or being adsorbed into the microfibrillated cellulose. The invention further relates to a dispersion produced according to the process, a paper or board product being coated with a coating comprising said dispersion and a paper or board product being produced from said dispersion as well as a composite comprising said dispersion.

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: An enriched whipped coffee creamer provides nutritional supplements and energy enhancing compounds. The enriched whipped coffee creamer includes a creamer base, a nutritional supplement, an energy enhancing source, an anti-oxidant source, and an emulsifying agent. The nutritional supplements, the energy enhancing sources, and anti-oxidant source are mixed into the creamer base. Due to the mixture naturally separating into layers, the present invention includes the emulsifying agent to lengthen the time which the mixture is homogenous. The enriched whipped coffee creamer is designed to be stored and dispensed from a canister, and barometrically pasteurized to retain the potency of the nutritional supplements at high temperatures. A propellant is used to expel the enriched whipped coffee creamer from the canister by increasing the pressure within the storage vessel. The enriched whipped coffee creamer is aerated as it exits the canister to provide a light consistency that can decorate the surface of a beverage.

Abstract: The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.

Abstract: A foamable oil-in-water emulsified oil composition for chilled-distribution whipped creams, characterized in that: the oil content is 20 to 40 wt %; the oil contains an oil (A) containing trigricerides in which the constituent fatty acids have total carbon atom numbers of 36 and 38 in a total amount 40 wt % and having a rising slip point of 30° C. or higher and an oil (B) selected from hardened palm kernel oils and a hardened coconut oils; the content of the oil (A) is 1 to 30 wt % with respect to the total amount of the oil; the content of the oil (B) is 5 to 30 wt % with respect to the total amount of the oil; the total content of the oils (A) and (B) is 15 to 50 wt % with respect to the total amount of the oil; the crystallinity of the oil, after the composition is stored at 5° C. for 4 days is 50% or more; and the difference between the crystallinity of the oil after the composition is stored at 5° C. for 1 hour and the crystallinity of the oil after the composition is stored at 5° C.

Abstract: A soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas and less than two percent protein. 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 particles are heated and an external pressure exceeding atmospheric pressure is applied to the 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 particles of the foaming composition.

Abstract: A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.

Abstract: Provided are methods for automatically producing milk froth in a milk-frothing apparatus, and also a milk-frothing apparatus for automatically producing milk froth. The milk-frothing apparatus has at least one hollow space, a steam-inlet channel for introducing steam into the hollow space, a milk-inlet channel for introducing milk into the hollow space, an air-inlet channel for introducing air into the hollow space, and an outlet channel for discharging milk froth from the milk-frothing apparatus, wherein the respective channels each issue directly or indirectly into the hollow space.

Abstract: Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of various fat content having a smooth texture and desirable consistency.

Abstract: A foamable oil-in-water emulsified oil composition for chilled-distribution whipped creams, characterized in that: the oil content is 20 to 40 wt %; the oil contains an oil (A) containing trigricerides in which the constituent fatty acids have total carbon atom numbers of 36 and 38 in a total amount 40 wt % and having a rising slip point of 30° C. or higher and an oil (B) selected from hardened palm kernel oils and a hardened coconut oils; the content of the oil (A) is 1 to 30 wt % with respect to the total amount of the oil; the content of the oil (B) is 5 to 30 wt % with respect to the total amount of the oil; the total content of the oils (A) and (B) is 15 to 50 wt % with respect to the total amount of the oil; the crystallinity of the oil, after the composition is stored at 5° C. for 4 days is 50% or more; and the difference between the crystallinity of the oil after the composition is stored at 5° C. for 1 hour and the crystallinity of the oil after the composition is stored at 5° C.

Abstract: Methods of making a high gel strength, water-dispersible, stabilizing colloidal microcrystalline cellulose composition are disclosed. This stabilizer composition is useful in many food and non-food applications.

Abstract: Disclosed is a preferred oleaginous composition in an oil-in-water type emulsifier used as whipped cream mainly in confectionary and bread manufacturing. Use of the oleaginous composition suppresses whipped cream property changes that occur because of temperature changes, substantially without containing trans-fatty acid thereby providing an oil-in-water emulsifier with an excellent melt-in-the-mouth property. Disclosed is the manufacturing of an oil-in-water type emulsifier using an oleaginous composition containing a lauric acid content of 10-30% by weight and a triglyceride content of 30-55% by weight whose total carbon number is 44-48 of fatty-acid residue that composes the triglyceride, and containing a lauric-type oleo that contains interesterified fat with an iodine value of 30-50 and a lauric acid content of 40% by weight.

Abstract: A method for producing frozen fresh cream to be whipped, the method including: cooling fresh cream, wherein in the cooling, the fresh cream is cooled to a temperature of ?5° C. or lower and is changed from 0° C. to ?5° C. for 8 minutes or shorter.

Abstract: Protein-containing suspensions such as milk that are preserved by a UHT treatment, show age gelation. This age gelation can be reduced by inclusion of an emulsifier with an HLB value below 16.

Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dry dairy products which create foam upon mixing with liquid. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.

Abstract: A process for preparing a shelf-stable dairy-based sauce comprising oil/fat and a diary component (e.g. cheese or cream), which sauce is low in reducing sugars, and wherein the composition, prior to packing, is not subjected to temperatures above 50° C.

Abstract: A reduced cholesterol cream that is 100% free of nondairy additives has a cholesterol content of from about 40 mg to 110 mg cholesterol per 100 g of cream having a 36% fat content.

Abstract: An effervescent tablet for direct use as an additive in hot coffee or hot water includes one or more creamer additives, pH stabilizing agents, effervescence agents, and solubility agents. In one embodiment, the tablet includes dry coffee and, in another embodiment, the tablet excludes it. The creamer additive(s) may be dairy and/or non-dairy. The effervescence agent(s) includes sufficient effervescence to separate the tablet upon placement of the tablet in the hot coffee or water and, in one embodiment, to further create foam on the surface of the coffee so as to yield an instant frothy latte or cappuccino. The pH stabilizing agent(s) stabilizes a pH of the coffee and the solubility agent(s) facilitates expeditious dissolution of the tablet in the coffee or water. Various other ingredients and agents may be included in the tablet to enhance flavor, improve mouth feel, enhance foam production, or achieve other desired characteristics or results.

Abstract: Fat-and-oil composition comprising fat-and-oil A (foA), foB, foD and optional foE as defined below and meeting the following conditions: FoA; fat-and-oil including lauric fat-and-oil, etc., FoB; transesterified oil of foC wherein the contents of saturated and unsaturated fatty acids having 16 or more carbon atoms are in specific ranges, respectively, FoD; fat-and-oil containing XOX-type triacyl glycerols in a content of 30% by mass or more, FoE; fat-and-oil ingredient which is derived from vegetable fats and oils and does not belong to any of foA, foB and foD; in all the fat-and-oil ingredients derived from vegetable fats and oils, the contents % by mass of foA, foB and XOX-type triacyl glycerols are 1 to 4, 10 to 20, and 40 or more but less than 60, respectively; and oil-in-water emulsified product containing the composition.

Abstract: A reduced cholesterol cream, as compared to a conventionally prepared cream, is produced by pressurizing and shearing whole milk prior to separation of the whole milk into skim milk and cream. The skim milk is increased in cholesterol content and the cream is reduced in cholesterol content.

Abstract: The present invention relates to the field of electrostatic complexes. Embodiments of the present invention relate to food-grade electrostatic complexes containing at least one milk protein and at least one glucosinolate and to the uses of such complexes, e.g., to reduce the perceived bitterness of glucosinolates and/or to form and stabilize emulsions and/or foams.

Abstract: The present invention comprises a freeze-dried, dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using same to promote and/or improve child development.

Abstract: A dairy product of firm consistency having a homogeneous structure and comprising a plurality of adjacent cells, each cell having a core comprising a milk protein, an inner shell around the core and comprising milk fat and on outer shell around the inner shell and comprising gelatin enriched with at least one component of a milk product.

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

Abstract: The present invention provides the transgenic soybean event MON87754, and the cells, seeds, plant parts, and plants comprising DNA diagnostic for this transgenic soybean event. The event itself functions to increase the oil content of soybeans carrying the event in their genome relative to commodity versions of soy. The invention also provides compositions comprising nucleotide sequences that are diagnostic for said soybean event in a sample, methods for detecting the presence of said soybean event nucleotide sequences in a sample, probes and primers for use in detecting nucleotide sequences that are diagnostic for the presence of said soybean event in a sample, growing the seeds of such soybean event into soybean plants, and breeding to produce soybean plants comprising DNA diagnostic for the soybean event.

Abstract: The present invention relates to a whipping agent comprising at least one fat, at least one protein and at least one emulsifier, wherein the amount of all emulsifiers present in the whipping agent is at least 0.1% by weight of the whipping agent, and wherein the amount of unsaturated fatty acid moieties present in the fat is at least 10% by weight of all fatty acid moieties present in the fat. Furthermore the present invention relates to an instant powder for making an instant powder dessert comprising the whipping agent, a food that comprises a foam that is obtained by whipping, wherein the foam comprises the whipping agent, a process for making the whipping agent and the use of the whipping agent for making a food that comprises a foam that is obtained by whipping.

Abstract: The present invention relates to a lactase solution comprising a lactase solution comprising less than 10 g/kg of poly and oligosaccharides, a process for the production of such a lactase solution from an untreated lactase solution, a sterilized lactase solution and to a process for the production of milk containing sterilized lactase, whereby such lactose is filter sterilized in-line with the milk production process.

Abstract: The invention relates to starch used in the baking-industry. Creams, (fruit-) fillings, toppings, glazes and other bakery products are often thickened by the inclusion of a certain amount of starch as binder, filling or thickening agent, for example providing gel-strength, viscosity, glaze, texture or creaminess to the cream or filling. Commonly used starches have insufficient stability to for example heat appled during baking. The invention provides a starch-containing filling or topping for a bakery product wherein said starch comprises a tuber or root starch containing less than about 5% amylose and use of such a filling or topping for improving a bakery product. Furthermore, the invention provides a heat-stable starch and bakery products comprising a heat-stable starch.

Abstract: The present invention relates to a texturized whey protein composition having enhanced functional properties, including, for example, enhanced viscosifying properties, enhanced emulsifying properties, and/or enhanced gelling properties. In one embodiment, the texturized whey protein composition is a supercritical fluid extrusion product derived from whey protein. The present invention also relates to a process for preparing the texturized whey protein composition, where the process involves a supercritical fluid extrusion process. The present invention further relates to various products containing the texturized whey protein composition.

Abstract: 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.

Abstract: A dairy cream related food product comprising dairy cream and a quantity of what is designated a “mother blend”. The mother blend is partially made up of a liquid component of water and/or MFGM buttermilk, and/or whey which comprises the mother blend liquid component. The other part of the mother blend is a quantity of a hydrocolloid fiber ingredient that is intimately mixed in the process with the mother blend liquid. By varying the quantities of the ingredients and also in some instances adding additional ingredients to the end product, variations of the dairy cream related food products are created.

Abstract: The present invention provides an acidified dairy food comprising cocoa shells, a method for producing the acidified dairy food, and the use of cocoa shells to increase the fibre content and/or lower the fat content of an acidified dairy food.

Abstract: A cooking cream was prepared that is useful for cooking and preferably has a good whipping capability also. The cream comprises about 55 to 93% by weight water, about 5 to 45% by weight fat, about 1 to 10% by weight protein, about 0.5 to 10% by weight starch, and an effective amount of emulsifier. Preferably, the cream also contains an effective amount of stabilizer and an effective amount of buffer.

Abstract: Provided is a cream composition superior in handleability. The cream composition contains milk fat, a sugar, and water. The content of the milk fat is more than 5 mass % and 30 mass % or less. The content of the sugar is 40 to 65 mass %. The median diameter of the cream composition is 0.2 to 4.0 ?m, and the viscosity of the cream composition at 20° C. is 100 to 2,500 mPa·s.

Abstract: A reduced cholesterol cream, as compared to a conventionally prepared cream, is produced by pressurizing and shearing whole milk prior to separation of the whole milk into skim milk and cream. The skim milk is increased in cholesterol content and the cream is reduced in cholesterol content.

Abstract: The invention concerns a microfoamed fresh dairy product containing native defatted soluble seric proteins and microcrystalline cellulose, the overrun being less than 20%, the average diameter of the bubbles being less than 200 ?m and the microfoamed fresh dairy product being stable for a period ranging between 12 days and 6 weeks, at a temperature between 1 and 10° C. The invention also concerns a method for making same.

Abstract: Compositions are provided for generation of edible foams. The foams can be generated using simple pump devices or other mechanical aeration devices. The compositions comprise 1-10% protein hydrolysate, 1-50% sweeteners and water. No other ingredients are required in the compositions for the generation of the foams using a simple pump dispenser.

Abstract: 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.

Abstract: A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.

Abstract: Disclosed herein are foam-creating compositions containing a dairy composition, a hydrocolloid composition, and a foam stabilizer. The foam-creating composition provides a convenient form to prepare beverage concentrates, beverage syrups, and beverages. The foam-creating composition imparts a beverage with a thick, creamy head of foam when poured.

Abstract: A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.

Abstract: The present invention is directed to a process for producing a dairy flavour ingredient, with an intense dairy flavour and low pH especially suitable for flavouring dairy products which are produced by “rapid” dairy technologies. The process includes blending a dairy based protein with an acid producing producing bacteria, fermenting at ph<5.5, further blending with ground cheese, further fermentation with and enzyme and heat inactivating the enzyme.

Abstract: The present invention provides methods for enzymatic cross-linking of a protein comprising performing a reaction for enzymatic cross-linking of said protein in the presence of a phenolic saccharide, wherein said reaction comprises the step of forming protein-protein cross-links. The present invention further provides a cross-linked protein obtainable by a method according to the invention as well as a protein that is cross-linked by a phenolic saccharide and the use of such proteins in a foodstuff. The invention also provides a foodstuff comprising a cross-linked protein of the invention as well as the use of a phenolic saccharide as a cross-linking agent for proteins.

Abstract: A low-calorie low-fat butter-flavored topping composition and methods of preparation are disclosed. The topping composition exhibits overrun of between about 250%-350% and has a fat content of less than about 16% and a water content of more than about 50% water. In addition, the composition is preferably packaged in an aerosol container and stands up for at least 10 minutes at room temperature after being emitted from the aerosol container. Normal operation of the aerosol container allows removal of over 90% of the composition from the aerosol container.