127results about "Cream substitutes" patented technology

An object of the present invention is to provide an oil-based food product that provides a favorable milky taste and body when a milk raw material in the oil-based food product such as chocolate is replaced with a plant raw material. The object is to provide an oil-based food product that provides a favorable flavor such as a milky taste and body, particularly when a food material derived from seeds of a plant of the Poaceae family among plant raw materials is used. An oil-based food product including a food material derived from the seeds of a plant of the Poaceae family, a proportion of a total of leucine and isoleucine in free amino acids included in nonfat solids being 23 mass% or more, and a proportion of a total of asparagine and aspartic acid in the free amino acids being 10 mass% or less.

To provide a whipped cream having excellent shape retentivity at the time of cutting and also excellent shape retentivity during storage.SOLUTION: A whipped cream containing paste for sweets contains a paste for sweets and whipped cream. The paste for sweets contains oil and fat 5-35 wt.% with an SFC (solid fat content) of 50-60% at 10°C and 8.5-21.5% at 30°C, starch 3-6 wt.%, saccharide 20-40 wt.%, and water 25-60 wt.% in the total weight of the paste for sweets. The whipped cream has an overrun of 100-160%. In the total weight of the whipped cream containing paste for sweets, the content of the paste for sweets is 5-50 wt.% and the content of the whipped cream is 50-95 wt.%.SELECTED DRAWING: None

The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.

A cream composition comprising lipids, optionally proteins, one or more emulsifiers and one or more thickeners or stabilizers, minerals and optionally lactose, which cream composition has acceptable properties, including acceptable viscosity and sensory properties, after temperature cycling.

A non-hydrogenated fat composition comprises: from 3.2% to 10% by weight of total caprylic acid (C8:0) and capric acid (C10:0); from 13% to 32% by weight lauric acid; and from 20% to 45% by weight stearic acid (C18:0) fatty acid residues; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and from 7% to 15% by weight CN46 triglycerides; from 4% to 30% by weight CN54 triglycerides; and from 15% to 28% by weight of total CN42 triglycerides and CN44 triglycerides; the percentages of triglycerides referring to the total triglycerides present in the composition.

The present invention relates to a non-dairy creamer composition for use in beverages, wherein the composition comprises: (a) 1% to 6% by weight of one or more naturally occurring amino acids; (b) 0.5% to 4% by weight of sodium caseinate; wherein the weight percentages are based on the total dry weight of the composition, and wherein the composition is free of aspartic acid and glutamic acid.

To provide a technique for maintaining foam and for preventing decrease in texture and mouthfeel, even when whipped cream is heated.SOLUTION: In this technology, whipped cream for heat cooking comprises saccharides containing 40 mass% or more of one or more saccharides selected from monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar, wherein a content of the sugar is 18 to 35 mass% as a solid content, and a content of the thickener is 0.1 to 0.3 mass%. The whipped cream for heat cooking according to the present technology can be used by heating after refrigerated.SELECTED DRAWING: None

The present invention relates to a vegan, non-dairy composition of an emulsion which may be used to form a whippable cooking cream and an ice- cream comprising 0.1-2 % by weight heat treated, dehydrated potato as a stabilizer; 8-40 % by weight vegetable fat mix; 2-25 % by weight of at least one sweetening agent; 0.5-5 % by weight of at least one added vegetable protein; 0.2 – 1.2 % by weight mono- or diglyceride, or mixture thereof; 1 – 8 % by weight maltodextrin; and water adding up to 100 % by weight.

A (first) volume of compounds from group (15) comprising dairy-derived cream, liquid vegetable fat and water is mixed (4) with a (second) volume of emulsified micellar casein (3) obtained from skim milk (5) comprising casein, chemically treated (11) to solubilize the mineral elements of the casein, and membrane filtered (8, 9) to obtain a cooking cream or creamer.

To provide a method for producing an oil-in-water type emulsion capable of producing an oil-in-water type emulsion capable of forming foams when an acidic material is added and being excellent in shape retention after foam formation.SOLUTION: A method for producing a water-in-oil emulsion comprising the steps of: homogenizing a first water-in-oil emulsion containing fats and water with a protein content of 0.8 mass% or less to obtain a homogenized first water-in-oil emulsion; and mixing the homogenized first oil-in-water type emulsion with a milk protein-containing raw material to obtain a second water-in-oil emulsion.SELECTED DRAWING: None

The present invention relates to a food emulsion composition. The food emulsion composition comprises at least one fat component, a lentil protein component, and at least one cereal bran. The lentils protein component is selected from the list consisting of lentils protein concentrates, lentils powder, or mixtures thereof. The invention also relates to a method for preparing such a food emulsion composition.

The present invention relates to a powdered food emulsion composition. The composition comprises at least one fat component and a lentil protein component. The lentils protein component is selected from the list consisting of lentils protein concentrates, lentils powder, or mixtures thereof. In addition, the lentil protein of the lentil protein component is not hydrolyzed. The invention also relates to a method for preparing such a powdered food emulsion composition.

The purpose of this invention is to provide an oil-in-water emulsion and a foamable oil-in-water emulsion with minimized thickening and solidification during refrigerated storage.　This oil-in-water emulsion contains oil / fat having a weight ratio S2Po / S2M of 0.03 or more. S2Po is a triglyceride in which two Ss and one Po are bonded, and S2M is a triglyceride in which two Ss and one M are bonded. Here, S denotes a 16-22 C saturated fatty acid, M denotes a 16-22 C monovalent unsaturated fatty acid, and Po denotes a palmitoleic acid (C16: 1 (n-7)).

The present invention relates to a method for producing whipped cream having a volume of 1.5 times or more as large as the volume of the whipped cream before stirring by stirring a mixed solution containing honey, whey protein, and water at room temperature so as to contain air, the method being characterized in that: the concentration of solid components derived from honey and whey protein in the mixed solution is 57.4-76.7 mass%; the ratio of whey protein to 100 parts by weight of the solid content of honey is 1.3-32.3 parts by weight, and the ratio of the solid content of honey in the mixed solution is 43.4-75.7 mass%.

The invention provides high-solubility sunflower seed protein as well as a preparation method and application thereof, and relates to the technical field of protein modification. The preparation method comprises the following steps: preparing sunflower seed protein isolate with the pH value of 7 into a sunflower seed protein solution, adjusting the pH value of the sunflower seed protein solution to 8-10, stirring for 20-40 minutes, treating under the ultrasonic condition of 200-600 W for 5-25 minutes, adjusting the pH value of the sunflower seed protein solution subjected to ultrasonic treatment to 7.0, and freeze-drying to obtain the high-solubility sunflower seed protein. The sunflower seed protein structure is promoted to undergo an aggregation-depolymerization-rearrangement process through pH circulation and ultrasonic treatment, a microenvironment of hydrophobic amino acid is converted into a hydrophilic environment, sunflower seed protein molecules are converted into a molten ball state and dispersed to form small particles, the problem that the sunflower seed protein is poor in solubility is greatly solved, operation is easy, cost is low, and the method is suitable for industrial production. And further application of the sunflower seed protein in food processing is promoted.

Dairy analogs having improved organoleptic properties are disclosed. These dairy analogs comprise a vegetable protein and a non-dairy acidic food ingredient. Methods for preparing such dairy analogs are also disclosed.

To provide a foaming compound cream that contains substantially no phosphate or transesterified oil / fat, has a low content of laurin-based oil / fat and a high content of palm-based oil / fat, and has good stock solution stability and whipping property, and to provide a whipped compound cream obtained by whipping the foaming compound cream, which naturally and quickly melts in the mouth, and has good hardness, and in which the richness of milk is firmly felt.SOLUTION: Provided is a foaming compound cream in which the oil / fat content is 25 to 50 wt.% and the phosphate content is less than 0.02 wt.% in the entire foaming compound cream, an emulsifier A is contained in the water phase by 0.05 to 0.55 wt.% in the entire foaming compound cream, the transesterified oil / fat content is less than 1 wt.% and the milk fat content is 22.5 wt.% or more and less than 47 wt.% in the entire oil / fat, the total content of the oil / fat A and the oil / fat B in the entire oil / fat excluding the milk fat among the oil / fat is 80 to 100 wt.%, and the oil / fat B / (oil / fat A+oil / fat B) (weight ratio) is 0.45 to 0.82.SELECTED DRAWING: None

To provide a whipped cream that has high overrun and good body touch.SOLUTION: Provided is a whipped cream that has an overrun of 150% or more and contains polyglycerol condensed ricinoleic acid ester, where the whipped cream has a hardness of 20 to 100 gf. Provided is a whip cream that contains polyglycerol condensed ricinoleic acid ester of 0.001 to 1 mass%, where the whipped cream contains oil / fat of 20 to 55 mass%.SELECTED DRAWING: None

The present invention aims to provide bread and fillings with good flavor and richness. [Solution] A flavor enhancer for bread containing gentiooligosaccharide. Bread dough containing 0.1 to 20 parts by mass of gentiooligosaccharide per 100 parts by mass of raw flour in the bread dough. A method for producing bread, comprising adding 0.1 to 20 parts by mass of gentiooligosaccharide per 100 parts by mass of raw flour for bread. A flavor enhancer for fillings containing gentiooligosaccharide. A filling containing 0.5 to 15 parts by mass of gentiooligosaccharide.

20 Abstract The present invention relates to a composition comprising starch and one or more vegetable fat, which does not contain palm fat, wherein the vegetable fat of the composition has a solid fat content at 20°C from 15% to 25%, a food-product additive and a food product comprising the composition, methods for producing the composition, the use of the composition in a food 5 product and a container comprising the composition.

The present invention provides a method for producing a fluid gel, including stirring a solution containing a protein and transglutaminase and the like.

The invention provides methods for enhancing emulsification properties of a first protein, by fusing the first protein (preferably a dairy protein) with an oil body-associated protein, or a protein with affinity for an oil body-associated protein, to produce a fusion protein with at least one enhanced emulsification property relative to the first protein. The invention also provides fusion proteins produced by the methods, polynucleotides encoding and cells and plants expressing, the fusion proteins, and extracts from the cells and plants comprising the fusion proteins. The invention also methods for using the fusion proteins to produce emulsions, and sequestering proteins into such emulsions, and the emulsions and protein-enriched emulsions produced. The invention also provides for the use of the fusion proteins and emulsions in compositions, and for producing compositions, including food and beverage products, particularly in dairy, and dairy product substitutes, particularly in plant-based dairy product substitutes.

To provide an oil-and-fat composition for cream, having good solidifying property, exhibiting good flavor and meltability in the mouth, and giving coating cream suppressing stickiness with time.SOLUTION: The oil and fat composition for cream satisfies the following conditions A and B: In the triglyceride composition, the mass ratio of the trisaturated triglyceride containing a lauric acid residue as the bound fatty acid residue and having a total carbon number of the bound fatty acid residue of 46 to trilaurin is 0.5 to 4.5. Condition B: SFC (SolidFatContent) at 25 °C is 46 to 75%.SELECTED DRAWING: None

The application discloses oat whipped cream and a preparation method thereof, and belongs to the technical field of food science and technology. The method is based on the nutrition and colloidal stability of an oat base system, and combines solid lipid particles prepared from coconut oil to prepare a new generation of plant-based whipped cream which has good health nutrition, excellent flavor, good whipping performance, hardness and plasticity. The method takes advantage of the characteristics of coconut oil, i.e. rich in medium-chain saturated fatty acids, moderate melting point and fast crystallization speed, to prepare solid lipid particles as a natural structure stabilizer to quickly build a solid phase network, thereby realizing fast crystallization and stable whipping, making up for the defect that new health oils are difficult to whip, and combining the mild cereal aroma and coconut aroma of oat to make the consumer acceptance higher.

Natural Creamers for providing whitening and indulgent texture / mouthfeel of beverage and food products are provided. The creamers have long-term stability, high whitening capacity and a pleasant mouthfeel when added to beverage and food, while being free from artificial additives the creamers comprising plant oil and plant proteins, and being further characterized in that the creamers comprise baking soda and citrus fruit juice concentrate, wherein the citrus fruit juice concentrate comprises acid component comprising citric acid and malic acid.

To provide creaming powder that can be easily dissolved in cold water.SOLUTION: Cold water-soluble creaming powder is provided, where at least a part of a surface of the creaming powder is coated with a composition containing edible oil and fat, and the composition has an amount of removed oil per 6 cm2 of quantitative filter paper of 0.02 g or less. The amount of removed oil is measured by the following steps (1)-(4): (1) heating and melting the composition at 70°C followed by keeping it still at 40°C for 3 hours or more to cause it to gelatinize; (2) placing a quantitative filter paper on a top face of gel thus obtained after the step (1) to let it adhere to the gel; (3) keeping still the gel with the quantitative filter paper adhering to it at 40°C for 1 hour after the step (2); and (4) peeling the quantitative filter paper from the gel after the step (3), and measuring an increase in a weight of the quantitative filter paper as the amount of removed oil of the composition.SELECTED DRAWING: None

The present invention provides a method for producing an oil-in-water emulsion that can foam when an acidic material is added and has excellent shape retention after foaming. [Solution] A first oil-in-water emulsion containing oil and water, with a protein content of 0.8% by mass or less, is homogenized to obtain a homogenized first oil-in-water emulsion; A method for producing an oil-in-water emulsion, comprising the steps of: mixing the homogenized first oil-in-water emulsion with a milk protein-containing raw material to obtain a second oil-in-water emulsion, wherein, prior to the step of obtaining the second oil-in-water emulsion, the first oil-in-water emulsion and / or the milk protein-containing raw material are sterilized.

The present invention generally relates to a method for producing a plant-based liquid, the method including dispersing triglycerides in a vegetable protein mixture, forming an emulsion, applying a heat treatment to the emulsion, and applying a shear treatment to the heat-treated emulsion to form the plant-based liquid.

FUNCTIONAL SUBSTITUTE OF SUGAR The present invention relates to a functional food ingredient that substitutes sugar on a 1 / 1 basis, in weight and / or volume, in food recipes containing sucrose, aiming at a substantial caloric reduction. As it has a health promoting effect, it should be seen not only as an ingredient, but as a functional ingredient. Functional food substitutes for sucrose according to. the present invention comprises prebiotic fibers and sweeteners, and possibly other non-selective fibers, minerals, vitamins and probiotic strains.

The present invention relates to a powdered beverage composition comprising a hydrophobic powder and a crystalline powder, wherein the hydrophobic powder and the crystalline powder are present in a mass ratio of 75:25 to 99:1, the hydrophobic powder has a D50 particle size of 50 to 500 μm, the crystalline powder has a D50 particle size of 1 to 10 μm, and the crystalline powder is selected from one or more of lactose, galactose, glucose, sucrose, or derivatives thereof.