Abstract: A whipping cream composition includes (a) 35-70 weight % total solids including (i) 16-40 weight % oil and fat, and (ii) 0.3 to 6 weight % combined casein protein and whey protein, having a weight ratio of casein protein/whey protein of 0.24 to 3.8; (b) an emulsifier including based on the composition, 0.01 to 0.5 weight % lecithin, 0.05 to 1.2 weight % saturated fatty-acid ester of a polyglycerol having a mean glycerol polymerization degree of not less than 5 in an HLB value of not less than 9, and 0.02 to 0.6 weight % saturated fatty acid ester of a polyglycerol having a mean glycerol polymerization degree of not less than 2 in an HLB value of less than 7, and (c) 0.05 to 5 weight %, based on the composition, of at least one edible fiber selected from the group consisting of cellulose, hemicellulose, sparingly digestive dextrin, modified starch, and a combination thereof.

Abstract: The invention is a high ratio baking composition as well as a method for producing high ratio baked products such as a cake which does not use chlorinated flour. The composition of the invention generally comprises heat treated flour, fiber and protein.

Abstract: A blended yolk composition is disclosed comprised of a fat, an emulsifier and an aqueous component, at least one of the fat and the aqueous component containing a chicken-type flavoring. The yolk composition can be used in baking or combined with egg white, a modified egg white or a simulated egg white to produce a simulated blended whole poultry egg composition.Alternatively the yolk composition may utilize a modified yolk, such as decholesterolized yolk. Also disclosed are methods of preparing the compositions.