274results 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.

Provided is a foamable oil-in-water-type emulsified oil or fat composition that has good flavor, good emulsion stability and good whipping properties without using a milk protein.　This foamable oil-in-water-type emulsified oil or fat composition contains 0.1-10 mass% of a plant-derived protein material, wherein the pH value of an aqueous phase is 7-10. The plant-derived protein material is preferably derived from peas. The foamable oil-in-water-type emulsified oil or fat composition preferably contains an ocean-derived potassium salt. In the foamable oil-in-water-type emulsified oil or fat composition, the content of a non-fat milk solid is preferably less than 3.0 mass%.

To provide a plant-based butter-like composition that exhibits a good melt-in-the-mouth behavior while having a butter-like shape retention property.SOLUTION: The plant-based butter-like composition is an emulsion comprising a plant milk and a plant oil / fat having a rising melting point of at least 20°C and satisfies the following conditions (a) and (b): (a) A=0.7 to 3, and (b) B=1.2 to 5, where A wt.% is the content of plant milk-derived protein and B is the weight ratio of the oil / fat fraction to the total of a nonfat solids fraction and a moisture fraction.SELECTED DRAWING: None

The invention relates to white lentil dairy substitutes, a process for manufacturing said substitutes and food products comprising said white lentil dairy substitutes. The white lentil dairy substitutes of the invention can be used to replace a wide range of dairy products including powdered and milks and creams, including whipping cream. They also have application as beverage creamers and as ingredients in food products such as ice cream.

The invention relates to a leaf protein, an extraction method and application. The leaf protein extraction method comprises the following steps: pulping plant leaves to obtain a first slurry, and centrifuging to obtain a first precipitate and a first supernatant; adding water into the first precipitate, adjusting the pH value to be greater than or equal to 7, and carrying out heating treatment to obtain a first precipitate dispersion liquid; adding an organic solvent into the first precipitate dispersion liquid, and centrifuging to obtain a second precipitate and a second supernatant; respectively recovering the residual organic solvent in the second precipitate and the second supernatant to obtain a third precipitate and a third supernatant; and refining the third supernate to obtain the leaf protein. The invention also provides the leaf protein extracted by the extraction method. The invention also provides an application of the leaf protein in preparation of a product for reducing blood sugar and / or a product for improving an insulin secretion function and / or a product for improving food bulkiness. The method solves the problem that the purity, the yield and the functionality cannot be considered at the same time by the existing leaf protein extraction method.

The purpose of the present disclosure is to provide a frozen foamable oil-in-water emulsified oil / fat composition having excellent whipping properties after thawing and capable of providing smooth whipped cream with cool feeling.　This frozen foamable oil-in-water emulsified oil / fat composition contains sorbitan monostearate and an emulsifier (A) having a HLB of 7-17 inclusive, and the content of the sorbitan monostearate is 0.1-0.5 wt% in the entire frozen foamable oil-in-water emulsified oil / fat composition.

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

To provide an intermediate raw material capable of being versatilely used for production of various emulsified foods mixed with a protein raw material.SOLUTION: A protein-containing oil and fat emulsified composition for emulsified food production is such that: a composition of the emulsified composition at the time when the total amount of protein, oil and fat and carbohydrate is 100 mass% comprises 1-70 mass% of the protein, 30-99 mass% of the oil and fat and 0-40 mass% of the carbohydrate; and 50 mass% or more of the protein is derived from a denatured protein raw material having all of features of the following a)-b): a) as a measurement result of molecular weight distribution, an area ratio of 2,000 Da or more and less than 20,000 Da is 45-90%; and b) cloudiness is not caused when 250 mM hydrochloric acid guanidine is added to an aqueous solution of the denatured protein raw material at a rough protein concentration of 0.1%, and cloudiness is caused when 2M ammonium sulfate is added.SELECTED DRAWING: None

The invention discloses a preparation method and application of fat replacement type single cream based on double-protein high-internal-phase Pickering emulsion, and belongs to the technical field of food processing.The preparation method comprises the following steps that egg white protein and vegetable protein are dissolved in deionized water, stirred to be uniform and fully hydrated, and a double-protein composite solution is obtained; mixing the oil phase with the double-protein composite solution, and carrying out high-speed shearing, so as to obtain a high-internal-phase Pickering emulsion; the preparation method comprises the following steps: heating and melting solid fat, replacing part of the solid fat with the high-internal-phase Pickering emulsion, uniformly mixing the high-internal-phase Pickering emulsion with an additive, adding a water phase, carrying out high-speed shearing, homogenizing and pre-emulsifying, and then carrying out high-pressure homogenizing, aging, quick-freezing and unfreezing to obtain the high-internal-phase Pickering emulsion. According to the fat replacement type single cream based on the double-protein high-internal-phase Pickering emulsion, the fat content is effectively reduced by 10%-30%, meanwhile, the whipping time is short, the whipping lines are clear, and new technical guidance is provided for the low-fat healthy whipping single cream processing industry.

The invention relates to a whippable liquid dairy cream composition containing 13-28 wt. % milk fat, said composition comprising: a. 35 - 60 wt% dairy cream, which dairy cream preferably has a milk fat content between 38 - 46 wt. % by weight of the dairy cream; b. 0.05 - 0.15 wt.% of a first emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of less than 10; c. 0.1 - 0.35 wt.% of a second emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 40 - 80; d. 0.05 - 0.15 wt.% of a third emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 85 - 150; e. 0.4 -1.2 wt.% of a fourth emulsifier selected from the group of lactic acid esters of mono- and / or diglycerides of fatty acids, acetic acid esters of mono- and / or diglycerides of fatty acids, and mixtures thereof; f. 20 - 58 wt.% water, milk or mixtures thereof; and wherein the first, second, third and fourth emulsifier differ from each other, with weight percentages being based on total weight of the whippable liquid dairy cream composition. The invention further relates to a method for preparing such a cream. The invention also relates to a whippable liquid dairy cream obtainable according to said method.

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.

The current invention relates to an edible oil-in-water emulsion comprising a fat phase, protein and gums, wherein the gums comprise both xanthan gum and one or more galactomannan gum. The edible-oil-in water emulsion may be used as a dairy or non-dairy multipurpose cooking cream and / or whipping cream. The emulsion may be as an additive used in foodstuffs, particularly in cold acidic foodstuffs.

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.

The present invention addresses the problem of providing a foamable oil-in-water type emulsion that has a good shape-retaining property and melts well in the mouth. It was found that a foamable oil-in-water type emulsion that has good emulsion stability and a good shape-retaining property and that melts well in the mouth is obtained by using, for the oil phase of the foamable oil-in-water type emulsion, an oil / fat composition for a foamable oil-in-water type emulsion satisfying all of conditions (A)-(C). (A) The content of a 6-10C saturated fatty acid within the constituent fatty acid composition thereof is 0.3-30 mass%. (B) The content of a 12-14C saturated fatty acid within the constituent fatty acid composition thereof is 40-80 mass%. (C) The same is a transesterified oil / fat.

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

To provide a foamable oil-in-water emulsion composition for eating in a frozen state, which has a moderate sweetness and can be eaten in a whipped form while remaining frozen.SOLUTION: A foamable oil-in-water emulsion composition for eating in a frozen state which has a moderate sweetness and can be eaten in a whipped form while remaining frozen can be obtained when all of the following conditions (a) to (c) are satisfied: (a) the composition contains glycerin; (b) the composition contains 23-39 mass% of saccharides in the foamable oil-in-water emulsion composition; and (c) the ratio of the saccharides (in terms of solid content) to the glycerin is between 6.5 and 51.SELECTED DRAWING: None

A dairy analogue composition comprises up to 90% by weight of water; and from 1% by weight to 80% by weight of a fat composition; wherein the fat composition comprises an interesterif ied blend of non-tropical vegetable oil and fully hydrogenated non-tropical vegetable oil.

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.

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.

The present invention addresses the problem of providing an oil-in-water emulsion in which the contained amounts of trans fatty acids are sufficiently reduced, but flavors such as milky sensation or a sensation of richness can be strongly felt. The problem can be solved by an oil-in-water emulsion in which a specific triglyceride is contained at a high level in a plant oil or fat even when the contained amounts of trans fatty acids with respect to lipids are at most 2 wt%, the unsaponifiable matter index determined from the fatty acid compositional makeup and the iodine value of oil and fat is at least a specific numeral value, and a diglyceride is contained at a high level.

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.

Provided herein are dairy-like analogue compositions and the methods of making the same using recombinant single variants of casein proteins, including, for example, recombinant single variants of alpha casein proteins.

Disclosed herein are emulsifier compositions comprising micellar casein and one or more chelating agents. Also disclosed herein are whippable or non-whippable emulsion comprising micellar casein and one or more chelating agents in addition to methods of making the emulsifier compositions.

Colloidal food base compositions comprising fungal mycelial biomass are disclosed, as are methods of making such colloidal food base compositions. The fungal mycelial biomass may stabilize the colloid and / or act as a supplemental or replacement source of protein in analogs of conventional non-fungal colloidal food products, such as ice cream and mayonnaise.

The present invention relates to an edible oil-in-water (o / w) emulsion comprising, based on the total weight of the emulsion, (a) from 50 to 80 wt% of an aqueous phase, (b) from 20 to 50 wt% of a vegetable lipid phase, and (c) from 0.25 to 1.50 wt% plant-based protein, (d) optionally an acidity regulator, wherein pea protein constitutes at least 50 wt% of all plant-based proteins present in the emulsion, and wherein said emulsion is substantially free, preferably free, from ingredients of dairy and animal origin. The invention also relates whipped creams thereof, and a process for the manufacture of edible o / w emulsions.

The invention belongs to the field of food processing, and particularly relates to skimmed salty cream and a making method and application thereof.The making method of the skimmed salty cream comprises the steps that water, salt, hydrocolloid and protein are mixed, and a water phase is obtained; and uniformly mixing lactic acid bacteria cells with the water phase, and whipping to obtain the degreased salty cream. The defatted salty cream prepared by the method provided by the invention has the advantages of no fat, extremely low energy density and positive influence on human intestinal environment after being eaten, and the main component lactic acid bacteria can be fermented and produced in a fermentation tank through saccharides and a nitrogen source, so that the defatted salty cream has the advantages of environmental friendliness, high sustainability and the like; the method can be used for preparing smearing cream products.

The invention relates to a powdered foamable creamer comprising 1 - 15 % Faba bean protein; 10 - 50 % of a vegetable fat source; 40 - 75 % carbohydrates; 0.1 - 6 % of one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, buffering agents, and mixtures thereof, wherein constituents a - d are based on the dry weight of the foamable creamer. The invention further relates to a method for preparing such a powdered foamable creamer, and the use of such a powdered foamable creamer in the preparation of beverages.

The present invention, relates to oat-based dispersions, to food products containing said oat-based dispersions, and to processes for forming the aforementioned products, wherein the processes include reducing the particle size of oat raw material, preferably by at least one of high-pressure homogenisation, microfluidization and wet milling.