Abstract: A concentrated calcium citrate suspension is disclosed, comprising: (a) 2.0-9.0 wt. % of high methoxy pectin; (b) 2.5-7.0 wt. % tricalcium citrate particles; (c) dissolved citrate in a concentration of 1.8-7.0 wt. % citric acid equivalent; (d) 0.7-2.1 mol alkali metal cation per mol of dissolved citrate, with the alkali metal cation being selected from Na+, K+ and combinations thereof; and (e) 78-90 wt. % water. The concentrated calcium citrate suspension is shelf-stable, easy to handle and has a high content of (undissolved) calcium citrate. The concentrated calcium citrate suspension is particularly suited for use in the production of calcium-fortified soy protein based alternatives for dairy products.

Abstract: The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. More particularly, the present invention relates to an aeratable or aerated O/W emulsion comprising a continuous aqueous phase and a dispersed oil phase, said emulsion containing: —25-55 wt. % water; —4-50 wt. % oil; —3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; —20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; —1-20 wt. % of polysaccharides; —0-30 wt. % of other edible ingredients; wherein the saccharides are contained in the emulsion in a concentration of at least 60% by weight of water and wherein the polysaccharides are contained in the emulsion in a concentration at least 2% by weight of water. The O/W emulsions of the present invention are capable of forming foamed emulsions with high firmness and excellent shape retaining properties.

Abstract: The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: —15-40 wt. % water; —30-60 wt. % oil; —1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; —12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.

Abstract: The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. More particularly, the invention relates to an aeratable or aerated O/W emulsion comprising a continuous aqueous phase and a dispersed oil phase, said emulsion containing: 25-55 wt. % water; 4-50 wt. % oil; 3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; 1-20 wt. % of polysaccharides; 0-30 wt. % of other edible ingredients; wherein the saccharides are contained in the emulsion in a concentration of at least 60% by weight of water and wherein the polysaccharides are contained in the emulsion in a concentration at least 2% by weight of water. The O/W emulsions are capable of forming foamed emulsions with high firmness and excellent shape retaining properties.

Abstract: The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: 15-40 wt. % water; 30-60 wt. % oil; 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.

Abstract: The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist of: 20-45 wt. % water; 4-40 wt. % oil; 3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; 0-30 wt. % of other edible ingredients; wherein the emulsion contains at least 80% of the saccharides by weight of water. The O/W emulsions of the present invention are capable of forming foamed emulsions with high firmness and excellent shape retaining properties. These foamed emulsions further offer the advantage that they exhibit excellent stability.

Abstract: The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist of: 20-45 wt. % water; 4-40 wt. % oil; 3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; 0-30 wt. % of other edible ingredients; wherein the emulsion contains at least 80% of the saccharides by weight of water. The O/W emulsions of the present invention are capable of forming foamed emulsions with high firmness and excellent shape retaining properties. These foamed emulsions further offer the advantage that they exhibit excellent stability.

Abstract: The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist of: 20-45 wt. % water; 4-40 wt. % oil; 3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; 0-30 wt. % of other edible ingredients; wherein the emulsion contains at least 80% of the saccharides by weight of water. The O/W emulsions of the present invention are capable of forming foamed emulsions with high firmness and excellent shape retaining properties. These foamed emulsions further offer the advantage that they exhibit excellent stability.