199results 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.

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 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

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

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.

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.

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.

To provide a whipped cream-like composition having excellent shape retention even with a low fat content.SOLUTION: By mixing yogurt with freeze-dried fruit, a whipped cream-like composition with excellent shape retention can be provided. A preferred amount of freeze-dried fruit added to yogurt varies depending on the size of the freeze-dried fruit, and in the case of 3-mesh size freeze-dried fruit, it is preferred to add 5 wt.% or more to the yogurt. In the case of freeze-dried fruit that passes through a 3-mesh filter, it is preferable to add 1 wt.% or more to yogurt.SELECTED DRAWING: None

An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.

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 an edible bead comprising an outer polysaccharide gel film and a filling wherein the filling comprises a non-dairy creamer and at least one soluble dietary fiber, and wherein the filling comprises less than 15% sugar by weight based on the weight of the filling. The invention also relates to a method for preparing an edible bead comprising the steps of: a) preparing a first solution comprising a metal salt, a non-dairy creamer and at least one soluble dietary fiber; b) preparing a second solution comprising at least one polysaccharide; and c) contacting the first solution with the second solution to form a polysaccharide gel film, and encapsulating the first solution in the polysaccharide gel film.

The invention provides an oil-in-water emulsion that satisfies all of the following (1), (2), (3), and (4). It is preferable that the following (5) is satisfied. It is also preferable that the oil-in-water emulsion contains a plant-based milk, or contains a plant-derived protein material. (1) The protein content is from 0.1 to 10 mass%. (2) A marine-derived potassium salt is contained. (3) The mass ratio between sodium and potassium (Na:K) is from 1:0.5 to 1:10. (4) The oil component content is from 0.3 to 49 mass%. (5) The non-fat milk solids content is less than 3 mass%.

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.

A novel sucrose fatty acid ester, and use thereof. Specifically, in the sucrose fatty acid ester at least a portion of the hydroxyl groups of sucrose are substituted with aliphatic hydrocarbon groups. An average degree of substitution of the hydroxyl groups is 2.23 to 2.47. Food such as a beverage and a soft candy containing the sucrose fatty acid ester are described.

To provide a custard cream and a method for producing the same, capable of yielding a frozen custard cream that offers superior flavor and physical properties after thawing, while exhibiting appropriate hardness for processing.SOLUTION: The present invention produces a custard cream that yields a frozen custard cream allowing long-term preservation while maintaining flavor and physical properties after thawing, while exhibiting appropriate hardness for processing, by adjusting the total content of three components of the custard cream, namely (A) wheat flour, (B) modified starch, and (C) dextrin, to 6.0-9.5 mass%.SELECTED DRAWING: None

To provide a foamable oil-in-water emulsified oil-and-fat composition that gives a strong feeling of milk flavor, featuring the top flavoring, without unnaturalness of the flavor, and serves as raw material for whipped cream with a light texture.SOLUTION: A foamable oil-in-water emulsified oil-and-fat composition contains, in the whole composition, oil and fat of 15-50 wt.% and water of 25-80 wt.%. An edible liquid mixture with a weight ratio of milk product (in terms of solid content) / ethanol of 9 / 91-60 / 40 is contained in the oil phase of the foamable oil-in-water emulsified oil-and-fat composition. The content of the ethanol is 0.2-2.5 wt.% in the whole of the foamable oil-in-water emulsified oil-and-fat composition.SELECTED DRAWING: None

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)).