19 results about "Non dairy" patented technology

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.

The present invention relates to an edible bead comprising an outer polysaccharide gel membrane and a filling, wherein the filling comprises at least one soluble dietary fibre and at least one ingredient selected from the group consisting of a coffee, tea extract, non-dairy creamer, coffee substitute, fruit derived ingredient and combinations thereof; wherein the filling comprises less than 15 wt.% sugar by weight of the filling; and wherein the polysaccharide gel membrane comprises at least one functional ingredient and / or at least one barrier enhancing ingredient. The present invention also relates to a process for preparing the edible bead and a product comprising the edible bead.

The present invention provides a powdered mixture comprising a non-dairy whipped topping, an isolated protein powder, and a plant-based sweetener that does not affect blood sugar or insulin levels. Importantly, the confection can easily be made at home using only water to reconstitute the powdered ingredients and comes in a variety of flavors. The confections disclosed herein can be configured in a solid form, a powdered form, a frozen confection, or as a semisolid or frozen beverage.

The invention discloses a protein molecular weight distribution detection method based on a gel filtration technology, and the method comprises the following steps: building a protein molecular weight detection technology platform based on the gel filtration technology, and detecting the characteristic peaks or characteristic sections and light absorption values of milk and dairy product proteins under a specific wavelength in real time; and designing and proposing an evaluation measure sigma / sigma 0, a section ratio and applicable conditions and ranges for calculating the molecular weight distribution of the protein, and detecting and analyzing the molecular weight distribution of the protein. The molecular weight distribution measure is designed to describe the concentration distribution and change of proteins with different molecular weights, so that the protein coagulation / degradation degree of the milk and the dairy products is evaluated, the quality of the milk and the dairy products is identified, and the dairy products and non-dairy products are distinguished. Establishment of the method is helpful for flexibly and conveniently evaluating and monitoring the quality of milk and dairy products in a plurality of application scenes such as storage and shelf life tracking.

The invention relates to an edible oil-in-water emulsion comprising an fat phase, a water phase and a plant-based protein comprising an fat phase a water phase, and wherein the emulsion further comprises 0.01 – 10 wt.% of a plant-based- protein, the use of the emulsion a non-dairy containing a multipurpose cooking cream and or whipping cream.

A non-dairy creamer powder and associated beverage composition and container comprising (i) 25-55 wt% of total creamer weight being a fat blend, of which 48-62 wt% high oleic sunflower oil / HOSO, and

A plant-only food composition and methods of preparing the composition is provided. The food composition is free from dairy and other animal-based ingredients and has a desirable flavor, color, taste, texture, homogeneity and appearance to be aesthetically pleasing before consumption. The plant-only food composition includes a) 3.0-3.5% by weight of a protein,b) 1.5-2.0% by weight of a fiber, c) 2.0-3.0% by weight of a cream, d) 0.1-0.2% by weight of a starch, e) 4-5.5% by weight of a fat, f) 21-27% by weight of a sweetener, g) 2-5% by weight of an anti-freezing agent, and h) 0.2-0.5% by weight of an anti-caking agent, i) 1-10% by weight of an emulsifier-stabilizer system, j) 0.5-1.0% by weight of a thickener, k) 2-3% by weight of a flavoring agent, and l) 40.0-55.0% by weight of water.

The present invention relates to liquid, non-dairy probiotic compositions comprising a viable population of lactic acid bacteria, mannose and / or a proanthocyanidin, and medical uses thereof, particularly in treating / preventing urinary tract infection. The present invention also relates to kits comprising a liquid, non-dairy composition comprising a population of viable lactic acid bacteria and mannose.

The present invention relates to a non-dairy creamer including a triglyceride composition. The triglyceride composition includes triglycerides having a specific fatty acid profile. The triglyceride composition has a trans fatty acid value of from about 0 wt % to about 1 wt % by weight of the total fatty acid content, an oxidative stability index of greater than about 15 h at a temperature of 120° C. and an airflow rate of 20 L / h, a saturated fatty acid content of from about 55 wt % to about 65 wt % by weight of the total fatty acid content, a slip melting point of from about 22° C. to about 40° C., and a total volatile aldehyde content of from about 1 wt % to about 5 wt % by weight of the triglyceride composition.

A non-dairy milk alternative designed for toddlers / infants that struggle with digesting milk. Toddler milk is designed to be a nutrient dense milk alternative that mimics breastmilk, works with the breastmilk and offer children all the nutrients they need to grow into healthy adults.

Described herein are non-dairy food products and methods for producing non-dairy food products using plant whole food nutrient bases and hydrocolloid fibers. The use of hydrocolloid fibers enhances the quality of non-dairy food products, such as cheese, providing a process for increased protein content compared to alternative non-dairy food products, as well as providing taste and physical properties comparable to dairy cheeses.

The present invention relates to a fat-based non-dairy confection composition for coating a frozen confection, the fat-based non-dairy confection composition comprising: fat in an amount of from 35 wt% to 65 wt%; sugar in an amount of 20 wt to 50 wt; a seed kernel paste in an amount of 5 wt% to 30 wt%; and defatted cocoa solids in an amount of from 5 wt% to 20 wt%.

The present disclosure relates to dairy products and methods. In particular, the present disclosure relates to a dry, heat-treated dry nutritional composition comprising a total protein content of at least 9 g per 100 g of the composition, the total protein content comprising whey protein and non-whey protein, the composition having a pH of from about 6.0 to about 8.0. The whey protein comprises or is provided by an ingredient comprising a heat denatured protein, at least about 55% of the heat denatured protein being present in a denatured state, and the non-whey protein comprises or consists of casein, or one or more non-dairy proteins, or casein and one or more non-dairy proteins.

The present invention relates to a method for preparing a non-dairy crumb for various food applications. In particular, the present invention relates to a grain-based crumb, to a method for preparing said crumb, to food products containing the grain-based crumb, as well as to the use of the grain-based crumb in various food applications, such as confectionery products and sweet bakery products. The invention also relates to a method for decreasing grainy flavours of grain-based products.

The present invention relates to chocolate analogues. Specifically, the present invention relates to non-dairy and / or plant-based chocolate analogues that are suitable for consumption by a vegan consumer. Also disclosed are methods of producing such a chocolate analogue.

The present invention relates to an edible bead comprising an outer polysaccharide gel membrane and a filling, the filling comprising at least one starch, at least one gum and at least one ingredient selected from the group consisting of a coffee, tea extract, non dairy creamer, coffee substitute, fruit derived ingredient and combinations thereof, wherein the filling has a total solids content of no more than 20wt.% by weight of the filling. The invention also relates to a process for preparing the edible bead and a product comprising the edible bead.

The present invention relates to a non-dairy frozen confection comprising fat in an amount 1 to 10 wt%, sugars in an amount of 15 to 35 wt%, and protein in an amount of 0.2 to 3 wt%, wherein the protein comprises Chlorella protein P1 and pulse protein P2, and wherein the confection comprises Chlorella protein in an amount of 0.2 to 1.5 wt%.

Described is a blending system. The blending system may include frothers, foamers, aerators, and the like. The blending system may include a container selectively attachable to a motor base and including a frothing device. The blending system may include firmware logic and sensors to sense ingredients. The blending system may sense ingredients as they are added to the container, and may prevent blending until all ingredients or the certain quantity of ingredients have been added to the container. The blending system may provide more consistent and duplicable blends and may minimize user judgment or error. The blending system may be used to froth dairy and non-dairy milks or creamers. The blending system may include drive coupling to facilitate a desired fit between a motor drive shaft and a container or other attachment.

Methods of removing plant tone of starchy Fabaceae pulses are disclosed. The pulses are selected from chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba), and can be hulled or de-hulled pulses, whole pulses, split pulses or chopped solids having a Feret diameter of 1 to 4 mm. The pulses are transformed in an emulsifying and emulsion stabilizing manner suitable for fermentation. The emulsion thereof may be used in fermented milk derivatives that have a desirable texture or form that melts or self-disintegrates in-mouth. To achieve these technical effects, the pulses are pretreated with an aqueous bicarbonate (MHCO3) solution or bicarbonate / carbonate (M2CO3) solution of bicarbonate salt, bicarbonate salt and carbonate salt, or bicarbonate salt and hydroxide salt (MOH), wherein M is an alkali metal cation, and having a pH between pH 7 and 10, preferably between 7.5 and 10.