Abstract: A non-dairy substitute can be produced from comparatively high starch legumes, such as chickpeas and adzuki beans. In some examples, the non-dairy substitute is produced by hydrating the high starch legumes, remove excess water, and then heating the hydrated high starch legumes in the presence of water and amylase at a controlled pH to reduce the starch content of the legumes. The slurry of reduced starch content can then be filtered to remove insoluble fiber and suspended soluble fiber present in the legume slurry, producing a non-dairy “milk” that can be used in a variety of products. In different examples, the legume “milk” is cultured with the addition of bacterial cultures to form a cheese or yogurt and/or formed into a non-dairy ice cream. In any application, an acidifying ingredient such as citric acid may be added to the product. This can help reduce or eliminate residual legume flavor.

Abstract: A food composition or dough mixture and method. An alginate gel food composition or dough mixture is provided. In some embodiments, the composition includes water, alginate, and a polysaccharide textural modifier. In other embodiments, the composition further includes flour which may be present in reduced amounts compared to conventional dough-based food compositions. The composition is formed by mixing the components to form a dough mixture and contacting the dough mixture in a cation bath.

Abstract: The present invention makes particles that are substantially spherical by dispensing globules of an at least partially liquid lipid composition into a liquid bath. The globules can be dispensed by dripping the globules into a liquid bath such that the globules become submerged in the liquid bath and at least partially crystallize into particles. The globules can also be pumped into the liquid bath such that the globules are at least initially submerged within the liquid bath and at least partially crystallize into particles.