Abstract: The invention relates to a concentrated calcium citrate suspension that comprises: 2.0-9.0 wt. % of high methoxy pectin; 2.5-7.0 wt. % tricalcium citrate particles; dissolved citrate in a concentration of 1.8-7.0 wt. % citric acid equivalent; 0.7-2.1 mol alkali metal cation per mol of dissolved citrate, said alkali metal cation being selected from Na+, K+ and combinations thereof; and 78-90 wt. % water. This 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 a heat treated, whippable oil in water emulsion comprising a fat phase and at least one emulsifier, whereby the fat phase comprises a fat blend, characterised in that the fat blend has a solid fat content of at least 10% at 40° C. and at least 40% at 30° C. and at least 60% at 10° C, and the fat blend comprises from 5 to 49 wt % fatty acids with 14 carbon atoms or less on total fatty acid content of the fat blend. The specific fat phase makes the composition stable upon storage at temperatures up to 35° C. while the composition still shows good whippability.

Abstract: A process for the preparation of a pasteurised or sterile mesomorphic phase of surfactants, comprising the sequential steps of:(a) preparing a premix comprising surfactants and water at a temperature above the Krafft temperature of the surfactant and below the lamellar-cubic transition temperature of the surfactant-water mixture;(b) heating the premix at a temperature above the lamellar-cubic transition temperature of the surfactant-water mixture;(c) holding the premix between the Krafft temperature of the surfactant and the lamellar-cubic transition temperature of the surfactant-water mixture, especially with applying high shear, for a sufficient time to allow the mixture to reach a continuous lamellar phase; and(d) cooling the premix to below the Krafft temperature of the surfactants.As an alternative to the shear treatment, the premix can be held at a temperature below the Krafft temperature of the surfactant for at least 0.1 second between steps (b) and (c).

Abstract: The invention concerns ready-to-use bakery custard with long shelf-life. These products comprise:60-95 wt % of a fat emulsion0.01-20 wt % of a sweetener2-10 wt % of a UHT-stable starch1-5 wt % of a gelatin0.01-5 wt % of a UHT stable hydrocolloid and has a pH=6.5-7.5Stevens hardness of the product is 50-250 and viscosity at 50 s.sup.-1 ranges from 3,000-20,000 mPa.