Abstract: A composition is disclosed comprising a partially hydrolyzed cereal protein. The partially hydrolyzed cereal protein is characterized in that 20% to 80% by weight has a molecular weight of 25 kDa or greater 8% by weight or less has a molecular weight of 1.4 kDa or lower and in that it has a nitrogen solubility index of 90% or greater at pH 1 to 10. The preferred cereal protein derives from wheat. Also disclosed is a process for producing the composition comprising providing a slurry having a degree of hydrolysis of 3 to 8, determining the pH, adjusting the pH of the slurry and separating the aqueous-soluble portion of the slurry. Compositions according to the invention find use as milk protein replacements and as components in nutritional supplements, sports drinks, or food products including beverages.

Abstract: The invention relates to a bakery fat system that is low in trans- and saturated fatty acids. A process for making the system of the present invention is also disclosed and a use in bakery applications, in particular in pastry applications, is also disclosed. In a first aspect, the present invention relates to a bakery fat system comprising from 30 weight/weight % (w/w %) to 75 w/w %, of a lipid and from 25 w/w % t 70 w/w % of a porous edible particle, characterized in that said bakery fat system is a structured fat system wherein the lipid is present as a continuous phase. In a second aspect, the present invention relates to a process for making the bakery fat system, a bakery product comprising the bakery fat system and further bakery ingredients, and the use of the bakery fat system in bakery applications, in particular in pastry applications, are also disclosed.

Abstract: A composition is disclosed comprising a partially hydrolysed cereal protein. The partially hydrolysed cereal protein is characterised in that 20% to 80% by weight has a molecular weight of 25 kDa or greater 8% by weight or less has a molecular weight of 1.4 kDa or lower and in that it has a nitrogen solubility index of 90% or greater at pH 1 to 10. The preferred cereal protein derives from wheat. Also disclosed is a process for producing the composition comprising providing a slurry having a degree of hydrolysis of 3 to 8, determining the pH, adjusting the pH of the slurry and separating the aqueous-soluble portion of the slurry. Compositions according to the invention find use as milk protein replacements and as components in nutritional supplements, sports drinks, or food products including beverages.