23results about "Cream substitutes" patented technology

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.

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.

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.

[Summary] To provide a technique for improving the shape-retainability of a plant-base ice cream. The technique provides an enzyme preparation for improving the shape-retainability of a plant-base ice cream, which contains one or more enzymes selected from the group consisting of maltotriose-producing amylase, lipase, and β-amylase, and a plant-base ice cream using the enzyme preparation for improving the shape-retainability. The technique also provides a method for producing a plant-base ice cream and a method for improving the shape-retainability of a plant-base ice cream, which include one or more steps selected from a maltotriose-producing amylase action step of allowing maltotriose-producing amylase to act on a carbohydrate-containing plant-base material, a lipase action step of allowing lipase to act on a fat-containing plant-base material, and a β-amylase action step of allowing β-amylase to act.

The invention provides method for producing a composition containing oil body and dairy proteins by making an extract from a plant cell or plant expressing the dairy proteins, in close proximity to, or physical connection with, an oil body in the plant cell, plant part or 5 plant. In some embodiments the dairy proteins are expressed as fusions with oil-body associated proteins, or with components with affinity for oil body associated proteins. The invention provides methods for producing oil bodies functionalized with dairy proteins. The invention further provides constructs for expressing the fusion proteins, and cells and plants comprising the constructs, fusion proteins and functionalized oil bodies. The 10 invention provides the isolated functionalized oil bodies and fusion proteins and methods for their use in the production of various products including plant based dairy substitutes. The invention also provides various products comprising the functionalized oil bodies and fusion proteins.

Use of high acyl gellan in whipping cream.

To provide a new method for improving the taste of food products. [Solution] To provide a food flavor enhancer containing phospholipase D and γ-glutamyl peptide or a salt thereof.

The present invention relates to a porous soluble foaming ingredient containing entrapped gas. Further aspects of the invention are a beverage powder comprising a porous foaming ingredient, a method for preparing a porous soluble foaming ingredient and the use of a porous soluble foaming ingredient to prepare a foaming beverage.

The invention provides a plant-based milk composition comprising a liquefied grain solution and a saccharified grain solution, and a method for producing a plant-based milk composition, comprising mixing a liquefied grain solution and a saccharified grain solution. The grain in the liquefied grain solution or saccharified grain solution preferably includes oats. A raw grain for the liquefied grain solution and a raw grain for the saccharified grain solution are preferably the same. The saccharified grain solution is preferably present in an amount of 0.01 to 3 parts by mass per 1 part by mass of the liquefied grain solution, both in terms of solids content. It is preferable that a total content of trisaccharides and higher-saccharides should be larger than a total content of monosaccharides and disaccharides in the saccharide profile of the liquefied grain solution, and that a total content of monosaccharides and disaccharides should be smaller than a total content of trisaccharides and higher-saccharides in the saccharide profile of the saccharified grain solution.

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.

This invention relates to a powdered composition having a total oil content of 15-55 wt.%, and further comprising, based on the total weight of the powdered cold water soluble / dispersible composition, 35-80 wt.% carbohydrates; 1.5-15 wt.% protein; 0.1-5 wt.% stabilizer; and 0-2 wt.% non-protein emulsifier; wherein the total oil content is substantially composed of a blend of virgin coconut oil and edible high-oleic oil in a ratio ranging from 1:1 to 1:15, the edible high-oleic oil being selected from the group consisting of: high-oleic sunflower oil, ultra-high-oleic sunflower oil, high-oleic rapeseed oil, ultra-high-oleic rapeseed oil, high-oleic palm oil, high-oleic soybean oil, high-oleic stearic sunflower oil, and combinations thereof. Furthermore, this invention relates to a method for producing such a composition and the use of the composition.

This invention discloses a method for preparing stable emulsion foam based on the Pickering effect of lipid droplets in synergy with glycyrrhizic acid, belonging to the field of food technology. This invention stabilizes lipid droplets using soybean protein isolate gel particles and utilizes the Pickering effect of the lipid droplets and the synergy of glycyrrhizic acid to construct a dense gas-liquid interface film and a three-dimensional network of bulk phase, forming a plant-based emulsion foam system with good plasticity, excellent storage stability, and reduced oil precipitation, along with its preparation process.

The present invention is directed to a rapeseed protein isolate having a DIAAS value which is equal to or higher than 50. Further, the invention relates to a method for preparing such rapeseed protein isolate, to the use of such rapeseed protein isolate and to a food product comprising a rapeseed protein isolate having a high DIAAS value.

Provided herein are mozzarella cheese analogue compositions and the methods of making the same using one or more recombinant proteins.

The present application relates to the technical field of food processing, in particular to a tea saponin-cicer arietinum juice compound powder and a preparation method and application thereof. The compound powder is prepared by mixing and spray drying tea saponin and cicer arietinum juice, wherein the mass ratio of tea saponin to cicer arietinum juice is 0.5-20:100, and the cicer arietinum juice is not concentrated or diluted. The present application utilizes the stable complex formed by hydrogen bonds and hydrophobic interactions between tea saponin and proteins in the juice during co-drying. The product is convenient to store and transport, flexible to use, and meets the requirements of sustainable development in terms of economic cost and ecological benefits, and can be used for household or commercial preparation of plant-based cream, milk cover, ice cream, baked goods and the like.

To provide a cream substitute wherein the milk or dairy-derived components, e.g. the milk protein components have been replaced by intact pulse protein.SOLUTION: A culinary cream comprises non-hydrolysed pulse protein in an amount between 0.5 wt.% and 10 wt.%, wherein the degree of hydrolysis of the pulse protein is less than 5%, less than 1 wt.% of dairy-derived ingredients, fructose and / or glucose and / or saccharose in an amount from 0 wt.% to 4 wt.%, and vegetable oil in an amount from 0 wt.% to 20 wt.%, wherein the weight percentages (wt.%) are calculated based on the total weight of the culinary cream.SELECTED DRAWING: None

The present invention relates to a plant-based low-fat or reduced-fat soft food product having a higher protein content; to a process of manufacture of said food product; and to a food product comprising said food product.