Abstract: The present invention is directed to a stabilized dairy base material for use as a heavy cream replacement or substitute as well as methods for producing the stabilized dairy base material. The stabilized dairy base material contains a nisin-containing curd material prepared by fermentation of milk and/or cream with a nisin-producing culture.

Abstract: The present invention is directed to stabilized non-sour dairy base materials which may be used as a heavy cream substitute or other culinary purposes in food products.

Abstract: A fat replacement composition and method of manufacture comprising inulin, a first emulsifier selected from mono- and diglycerides, propylene glycol monoesters, lactic acid ester of monoglycerides and mixtures thereof and a second emulsifier selected from DATEM, lecithin and mixtures thereof. The fat replacement composition has utility in ready to spread frosting.

Abstract: The present invention is directed to a particulate fat replacement system and to baked goods utilizing the fat replacement system. The fat replacement system can be used as a partial or complete replacement for shortening in flour based baked goods. The fat replacement system includes in combination (a) an emulsifier powder which includes a carrier, propylene glycol monoester, mono- and di- glycerides, a polyoxyethylene derivative of polyol esters of fatty acids and diacetyl tartaric acid ester of monoglycerides and (b) an unhydrated mixture of a vegetable fiber, starch and a gum. The fat replacement system is present in the batter or dough used to provide a baked dough at a level of from about 0.5% to about 5% by weight.