ФРАКЦИИ МОЛОКА, ОБОГАЩЕННЫЕ ФОСФАТИДИЛСЕРИНОМ, ДЛЯ КОМПОЗИЦИИ ФУНКЦИОНАЛЬНОГО ПИТАНИЯ

Изобретение относится к молочной промышленности. Способ получения из коровьего молока концентрата молочных фосфолипидов - источника фосфатидилсерина, включающий центрифугирование сливок, взятых из производства молочного жира, с получением сливок, содержащих около 80% жира, разрушение полученной эмульсии с использованием высоких усилий сдвига, сбор пахты, выделение жира из пахты, обработку обезжиренной пахты методом ультрафильтрации и осуществление распылительной сушки полученного концентрата. Полученный концентрат используют в различных нутрицевтических композициях. Изобретение позволяет получить источник фосфатидилсерина, обладающий хорошей диспергируемостью, органолептическими свойствами и физической стабильностью. 3 н. и 15 з.п. ф-лы, 5 табл.

ЛЁД СЛАДКИЙ ПИЩЕВОЙ

Изобретение относится к способу получения льда сладкого пищевого и может быть использовано в пищевой промышленности. Способ включает стадию хранения входящей в его состав смеси ингредиентов при температуре от 35°C до 60°C в течение 10-40 мин с последующим быстрым замораживанием смеси бесконтактным способом при температуре от около минус 35°C до около минус 43°C до достижения в центре порции температуры не выше минус 30°C. Полученный лед может содержать также сок, сахар-песок, стабилизатор, ароматизатор, краситель, кислоту лимонную и воду. Изобретение позволяет получить продукт с мелкими органолептически неощутимыми кристаллами льда и расширить их ассортимент, обеспечивающий срок хранения льда при температуре не выше минус 18°C до 12 месяцев. 2 н. и 5 з.п. ф-лы, 9 табл., 9 пр.

АРОМАТИЗИРОВАННАЯ ЭМУЛЬСИЯ

Изобретение относится к пищевой промышленности. Продукт содержит эмульсию, включающую от 0,5 до 10 масс.%, по меньшей мере, одного ароматизирующего соединения, выбранного из диэтилсукцината, изоамилциннамата и бензилбутирата. Ароматизирующее соединение имеет величину logP от 1 до 10 и удельную массу от 0,98 до 1,1. Продукт содержит от 0 до 25 масс.% растительного масла, от 1 до 25 масс.% эмульгатора и от 50 до 95 масс.% воды в пересчете на общую массу эмульсии. Изобретение обеспечивает стабильность эмульсии. 2 н. и 8 з.п. ф-лы, 5 табл., 6 пр.

КОМПОЗИЦИЯ ДЛЯ ГЛАЗИРОВАНИЯ ЗАМОРОЖЕННОГО КОНДИТЕРСКОГО ИЗДЕЛИЯ И СПОСОБ ЕЕ ПОЛУЧЕНИЯ

Изобретение относится к композиции для глазирования замороженного кондитерского изделия. Заявленная композиция для глазирования замороженного кондитерского изделия содержит 10–50 мас.% сухого глюкозного сиропа с ДЭ (декстрозным эквивалентом) 30-35, с общим количеством моно- и дисахаридов ниже 10 мас.%, активностью воды ниже 1,0 и содержанием жира 35–70 мас.%. Причём жир выбирают из кокосового масла, пальмоядрового масла, пальмового масла, фракций пальмового масла, подсолнечного масла, оливкового масла, соевого масла, рапсового масла, кукурузного масла, хлопкового масла, арахисового масла, масла ши, масла косточек манго или их комбинации. Изобретение также относится к способу изготовления этой композиции и замороженному кондитерскому изделию, глазированному этой композицией. Изобретение позволяет получить композицию для глазирования замороженного кондитерского изделия с пониженной сахароемкостью и приемлемыми реологическими характеристиками. 3 н. и 11 з.п. ф-лы, 4 табл., 4 пр.

СПОСОБ ПОЛУЧЕНИЯ МОРОЖЕНОГО С ИСПОЛЬЗОВАНИЕМ АГРЕГАЦИИ БЕЛКА В ПРИСУТСТВИИ СВОБОДНЫХ ДВУХВАЛЕНТНЫХ КАТИОНОВ

Способ получения мороженого включает следующие стадии. Обеспечивают композицию ингредиентов, содержащую мицеллярные казеины и сывороточные белки и имеющую pH 6,1–7,1 и концентрацию белков 1–15 мас.%. Соотношение казеина к сывороточному белку в композиции ингредиентов составляет 90/10–60/40. Добавляют 3–25 мМ двухвалентных катионов кальция, чтобы обеспечить концентрацию свободных двухвалентных катионов 3–8 мМ в композиции ингредиентов. Гомогенизируют композицию ингредиентов, пастеризуют и перемешивают композицию ингредиентов при температуре 80–100°C в течение периода времени 0,5–3 мин с образованием агломерированных белков, содержащих казеины и бета-лактоглобулин из сывороточных белков. Агломераты имеют размер 5–50 мкм, измеренный по среднему диаметру D(4,3). Замораживают композицию ингредиентов, включающую в себя жир в количестве 0,5–20 мас.%, твердые вещества молока без жиров в количестве 5–15 мас.%, подсластитель в количестве 5–30 мас.%, систему стабилизатора в количестве до 6 мас.%.

Способ производства мороженого из кобыльего молока

Изобретение относится к кондитерской отрасли. Способ производства мороженого из кобыльего молока включает приемку сырья, приготовление смеси из молока кобыльего, сахара-песка, перемешивание, последующее внесение стабилизатора, ароматизатора, тщательное перемешивание компонентов смеси, ее нормализацию, фильтрование, пастеризацию, гомогенизацию, охлаждение смеси и ее созревание. В качестве стабилизатора используют микробный полисахарид – ксантановую камедь. Сахар белый, растертый с куриными желтками до образования белой пены, вливают тонкой струей в разогретое до температуры 68°С свежее кобылье молоко при постоянном помешивании, затем смесь нагревают до 68°С на протяжении 8 минут с получением основной смеси. Также в пастеризованном кобыльем молоке растворяют ксантановую камедь в количестве 10% от массы молока и нагревают до 68ºС не менее 8 минут до загустения. После чего загустевшее пастеризованное кобылье молоко с растворенной ксантановой камедью помещают в основную смесь, добавляют ванилин ...

ОРИГИНАЛЬНЫЙ АЛКОГОЛЬНЫЙ НАПИТОК

... 1. Алкогольный напиток, в котором алкогольсодержащая основа указанного напитка и один или более водорастворимых веществ смешаны с кусочками льда в пропорции от 20:80 до 80:20 и подвергнуты аэрированию, перемешиванию и охлаждению так, что объем газовой части, содержащейся в ней, составляет от 1% до 150%, а температура этой смеси ниже -1°С, при этом полученное газосодержащее вещество имеет содержание алкоголя не менее 1,0 об.% и является текучим при температуре от -15°С до -2°С, причем мелкие кусочки льда, имеющие длину по большей оси от 0,06 мм до 0,8 мм, присутствуют в количестве, составляющем по меньшей мере 80% общего веса напитка, так чтобы ощущалась, по меньшей мере, часть остающихся мелких кусочков льда. 2. Алкогольный напиток, в котором алкогольсодержащая основа указанного напитка и один или более водорастворимых веществ смешаны с кусочками льда в пропорции от 20:80 до 80:20 и подвергнуты аэрированию, перемешиванию и охлаждению так, чтобы объем газовой части, содержащейся в ней, находился ...

СПОСОБ ИЗГОТОВЛЕНИЯ ЗАМОРОЖЕННОГО ДЕСЕРТА НА ОСНОВЕ ЗАМОРОЖЕННОЙ КОМПОЗИЦИИ

... 1. Способ изготовления замороженного десерта, включающий перечисленные ниже последовательные этапы, которые состоят в: ! (a) добавлении к замороженной композиции, содержащейся в контейнере, по меньшей мере, одной дополнительной порошкообразной композиции и/или от 3 до 18% по массе по отношению к массе замороженной композиции, по меньшей мере, одной дополнительной жидкой композиции, причем вышеупомянутые дополнительные композиции не должны содержать только сахар, при необходимости смешанный с водой, и придавать, по меньшей мере, одно питательное преимущество для получения замороженной композиции с добавлением жидкости и/или порошка, ! (b) размещении контейнера, содержащего вышеупомянутую замороженную композицию с добавлением жидкости и/или порошка в текстурирующем устройстве, оборудованном приспособлениями для измельчения и по возможности приспособлениями для аэрации, и ! (c) текстурировании вышеупомянутой замороженной композиции с добавлением жидкости и/или порошка в вышеназванном текстурирующем ...

ЗАМЕНИТЕЛЬ КАКАО НА ОСНОВЕ ШИ

КОМПОЗИЦИЯ ДЛЯ ГЛАЗИРОВАНИЯ ЗАМОРОЖЕННОГО КОНДИТЕРСКОГО ИЗДЕЛИЯ И СПОСОБ ЕЕ ПОЛУЧЕНИЯ

ИММУНОМОДУЛИРУЮЩЕЕ СРЕДСТВО, ПРОТИВОРАКОВОЕ СРЕДСТВО И ЗДОРОВАЯ ПИЩА, СОДЕРЖАЩАЯ ПРОИЗВОДНЫЕ МОНОАЦЕТИЛДИАЦИЛГЛИЦЕРИНА

... 1. Иммуномолулирующее средство, содержащее в качестве эффективного ингредиента производные моноацетилдиацилглицерина, представленные формулой 1, приведенной ниже: где R1/R2 является 9-октадеценоил(олеоил)/(гексадеканоил(пальмитоил), гексадеканоил(пальмитоил)/(9-октадеценоил(олеоил), гексадеканоил(пальмитоил)/9,12-октадекадиеноил(линолеоил), гексадеканоил(пальмитоил)/9,12,15-октадекатриеноил(линоленоил) или гексадеканоил(пальмитоил)/5,8,11,14-эйкозатетраеноил(арахидоноил). 2. Иммуномолулирующее средство по п.1, в котором производные моноацетилдиацилглицерина, представленные формулой 1, являются моноацетилдиацилглицерином, представленным формулой 2, приведенной ниже: 3. Иммуномодулирующее средство по п.1, в котором производные моноацетилдиацилглицерина стимулируют в Т-клетках секрецию цитокинов, выбранных из группы, включающей IL-2, IL-4 и IL-5. 4. Иммуномодулирующее средство по п.1, в котором производные моноацетилдиацилглицерина подавляют повреждение клеток, возникающее в результате аутоиммунной ...

Verwendung von Cubebol als Aromastoff

Ice cream composition of water ice type comprises whiskey and lemonade drink, which is present in higher percentage than whiskey

Ice cream composition of water ice type comprises: (a) whiskey (greater than 0.1 wt.% and less than 50 wt.%, based on the total weight of the composition); and (b) a lemonade drink (in a weight percentage higher than the whiskey), where the whiskey and lemonade drinks are present in an amount of at least 85 wt.% of the composition.

Verwendung von Cubebol als Aromastoff

EMULSIFIER FOR FROZEN CONFECTIONS

... 1343359 Emulsifier for frozen confections ASHLAND OIL INC 19 Nov 1971 [20 Nov 1970] 53956/71 Heading A2B In the preparation of freezable confection mixtures there is employed additionally as emulsifier 0.05-0.3 wt% of a condensation product formed by ethoxylating a partial glycerol ester of a fatty acid having 10-24 carbon atoms, the partial glycerol ester comprising at least 10 wt% monoglyceride, with di- and tri-glycerides and glycerine constituting the balance.

Ice cream containing encapsulated liquor or antifreeze type liquid

ICE CREAM

Ice cream containing encapsulated liquor

Improvements in and relating to the production of ice cream

... 519,124. Ice-cream. DE-RAEF CORPORATION. Sept. 15, 1938, No. 26992. Convention date, June 22. [Class 28 (i)] Sandiness in ice-cream of high solids-content is prevented by adding to the mix, sufficient calcium oxide or magnesium oxide to give the mix a pH value between 6.4 and 8.4. The oxide may be added in hydrated form. Phenolsulphonphthalein and aurin (rosolic acid) are referred to as suitable indicators. U.S.A. Specification 1,935,596 is referred to.

Improvements in the manufacture of emulsified milk, or dairy products such as ice cream, chocolate milk and cheese

... 501,065. Cheese. HADDAN, R. (Kelco Co.) Aug. 24, 1937, No. 23198. [Class 84] [Also in Group VI] In making emulsified cheese, there is added as a stabilizer to the milk used when in a heated state a milk-soluble or water-soluble alginate and Irish moss in comminuted form or as an extract, or a vegetable gum such as Iceland moss or gum arabic, or both, having stabilizing characteristics similar to those of Irish moss. Alginates which are not milk. soluble may first be dissolved in warm water, or a milk-soluble composition may be employed consisting of sodium, potassium, ammonium or other edible water-soluble alginate with trisodium orthophosphate or other soluble salt which will react with a soluble to give an insoluble calcium salt, e.g. potassium or ammonium carbonate, citrate or lactate, sugar and dextrin being also added. The alginate used may be made from alginic acid prepared by the methods set forth in U.S.A. Specifications 2,036,922 and 2,036,934. The alginic acid prepared according ...

STABILISED ICE CREAM ICE MILK AND SHERBERT PRODUCTS

... 1533755 Stabilisers for ice confections GENERAL MILLS CHEMICALS INC 3 Sept 1976 [25 Feb 1976] 36654/76 Heading A2B Ice cream, ice milk or ice sherbet contains as a stabiliser, a mixture of xanthomonas gum and guar gum. The stabiliser mixture is preferably present in amounts of 0.1 to 3.0% and comprises 1-10% b y wt. of xanthomonas gum and 90-99% by wt. of guar gum.

Method to infuse the fruits.

Stable aerated food products containing oil and cyclodextrin.

Product to be frozen abounded being able to be preserved at the fresh state and its manufactoring process.

ICE CONTAINING PRODUCTS

FROZEN FOAMED PRODUCTS AND PROCEDURES FOR YOUR PRODUCTION

PROCEDURE FOR THE PRODUCTION OF FOOD OR ANIMAL FEEDS

PROCEDURE FOR THE PRODUCTION OF A STORABLE ONE, WITH AMBIENT TEMPERATURE CELEBRATIONS, WITH FLUESSIKEIT TO A DESSERT MOUSSE OF IMPACT-CASH PRODUCT

PROCEDURE FOR THE EXTRACTION OF POLYPHENOLI ANTIOXIDANTIEN FROM PUR-IN-CONTAINING PLANTS

VERFAHREN ZUR HERSTELLUNG VON NICHTCARIOGENEN SUESSUNGSMITTELN

FOOD CONTAINING A GEL COMPOSITION AS WELL AS MANUFACTURING PROCESS

BROKEN ONE OPEN, FREEZING SWEET COMMODITY

VERFAHREN ZUR HERSTELLUNG VON EISCREME

VERFAHREN ZUM HERSTELLEN VON EISCREME

FROZEN sweet goods

VERFAHREN ZUM HERSTELLEN VON CREMIGEM, MILCHEISAEHNLICHEM SPEISEEIS

VERFAHREN ZUM HERSTELLEN VON WEICHEM HALBEIS ODER EISCREME

PROCEDURE FOR the PRODUCTION of COATINGS of FROZEN sweet goods

FROZEN sweet commodity WITH HIGH PROTEINUND SMALL ONE FAT PORTION

PROCEDURE FOR MANUFACTURING ICE CREAM

PROCEDURE FOR THE PRODUCTION OF A SOUR ICE CREAM

FROZEN NOURISHING SWEET FOODS AND PROCEDURES FOR YOUR PRODUCTION

PROCEDURE FOR THE PRODUCTION OF A HARDENED ICE CREAM

PROCEDURE FOR THE PRODUCTION OF FROZEN VENTILATED SWEET FOODS

CALORIE ARM OR CALORIE LOT FREEZING COAL-ACID OR NICHTKOHLENSÄUREHALTIGES BEVERAGE

PROCEDURE FOR THE PRODUCTION OF FOOD OR ANIMAL FEEDS

PROCEDURE FOR THE PRODUCTION OF ICE PREPARATIONS

POLYOLE POLYESTER ABSTENTION COOKING FAT COMPOSITIONS.

IN WATER DISPERSE-CASH COMPOSITIONS, THE ONE NATURAL HYDROPHOBES PIGMENT CONTAINING, PROCEDURE FOR YOUR PRODUCTION AND YOUR USE

IN WATER DISPERSE-CASH COMPOSITIONS, A NATURAL, THE HYDROPHILIC PIGMENT CONTAINING, PROCEDURE FOR YOUR PRODUCTION AND YOUR USE

EXPENDITURE CONTAINER AND MACHINE

FROZEN FOAMED PRODUCTS AND PROCEDURES FOR YOUR PRODUCTION

FROZEN FOAMED PRODUCTS AND PROCEDURES FOR YOUR PRODUCTION

FROZEN FOAMED PRODUCTS AND PROCEDURES FOR YOUR PRODUCTION

FROZEN FOAMED PRODUCTS AND PROCEDURES FOR YOUR PRODUCTION

FROZEN FOAMED PRODUCTS AND PROCEDURES FOR YOUR PRODUCTION

FROZEN FOAMED PRODUCTS AND PROCEDURES FOR YOUR PRODUCTION

FROZEN FOAMED PRODUCTS AND PROCEDURES FOR YOUR PRODUCTION

FROZEN FOAMED PRODUCTS AND PROCEDURES FOR YOUR PRODUCTION

FROZEN FOAMED PRODUCTS AND PROCEDURES FOR YOUR PRODUCTION

FROZEN FOAMED PRODUCTS AND PROCEDURES FOR YOUR PRODUCTION

FROZEN FOAMED PRODUCTS AND PROCEDURES FOR YOUR PRODUCTION

STABILIZER BLEND FOR ICE CREAM

THICKENING FOOD PRODUCTS WITH GLUCOMANNAN

Frozen aerated products

Phosphatidylserine enriched milk fractions for the formulation of functional foods

Disclosed is a bovine milk derived phosphatidylserine source of natural composition having excellent dispersibility and organoleptic as well as physical stability. The source is usefull in neutraceutical in powder, liquid or dispersion form. The source can be prepared from serum from butter oil production or from the retentate from microfiltration of whey for defatting purposes.

Frozen confectionery product

Aerated food products

The present invention has as an objective to provide aerated food products containing hydrophobins, and proteins which do not interfere with hydrophobins, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.

AERATED SOFT FROZEN DESSERT

Ice-cream mass__________________________________________________

Frozen dessert mixes using pulse protein products

Pulse protein products having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably at least about 90 wt%, and being soluble at pH values of less than about 4.4 and heat stable at such pH values, or alternatively adjusted in pH to a pH of about 6 to about 8 and further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material are used to provide, at least in part, the protein component of a dairy analogue, dairy alternative or plant/dairy blend frozen dessert mix.

Frozen confectionery and beverage products

Abstract A frozen confection or a beverage product is provided which contains at least 400mg of theobromine and at least 40mg of caffeine per 100 grams of the product. Also 5 provided is a frozen confection or a beverage product for the enhancement of mood without transient elevation of blood pressure.

Composition for preparing a frozen confection

The present invention relates to an aqueous composition in liquid form, which contains oil, milk protein, monosaccharides, disaccharides, and/or oligosaccharides, one or more emulsifiers, and a combination of water-insoluble cellulose-based fibres and one or more water-soluble hydrocolloids. The composition may be aerated, and may be used to be frozen quiescently to prepare a frozen confection. The invention also provides a method for preparation of the composition of the invention, and a method for freezing the aerated composition of the invention. The liquid composition can be distributed at temperatures above 0°C, and frozen at the point of use prior to consumption, such that much energy is saved as compared to distribution of frozen confections at temperatures below 0°C.

Use of alpha-keto enamine derivatives as ingredients

Frozen dairy confection

Water dispersible compositions containing natural hydrophobic pigment, method of preparing same and their use

Stabilization process for combining ethyl alcohol and ice cream

STABILIZER BLEND

EFFICIENT MANUFACTURE AND DISTRIBUTION OF FROZEN SOLID FOOD PRODUCTS

An efficient manufacturing and distribution system for food products that are normally served at temperatures well below ambient uses a two stage manufacturing process. In the first stage, a neutral base product is prepared in bulk and is shipped to point of sale at ambient temperatures by common carrier, private trucking, parcel express, mail, etc. At the point of sale, a user selected quantity of it is finished to the specification of the user by aerating it, adding flavorings, mix-ins, etc. as desired, chilling it, and delivering it to the consumer.

FROZEN CONFECTION AND PROCESS FOR MANUFACTURING SUCH

A low-calorie frozen confection is provided which is substantially free from non-saccharide sweeteners. The frozen confection comprises total sugar in an amount of less than 14.5% by weight and digestible complex saccharides in an amount of from 7 to 30% by weight. The total sugar comprises at least 4% fructose by weight of the frozen confection. Also provided is a process for manufacturing the frozen confection.

PROTEIN-CONTAINING PREPARATION WHICH CAN BE BIOTECHNOLOGICALLY PRODUCED, METHOD FOR THE PRODUCTION THEREOF, AND USE OF THE SAME AS A FOOD INGREDIENT

The invention relates to a protein-containing preparation of plant origin, having significantly improved sensoric properties and optionally also nutritional and physiological properties and undiminished good technofunctional properties. Said preparation can be obtained by fermentation with a lactic acid bacterium and is suitable as a versatile food ingredient. It contains at least 60 % of protein of plant origin, in relation to the dry weight, a lacteous aroma corresponding to a quantity of at least 1 ppm diacetyl, and lactic acid. The invention also relates to a method for producing one such protein preparation, whereby a plant starting material containing at least 60 wt. % of plant protein, in relation to the dry weight of the material, is fermented in a manner known per se with a micro-organism producing a lactic acid in the presence of at least one nutrient source, nitrogen source and/or mineral source required for the micro-organism.

AERATABLE AND AERATED PRODUCTS

The present invention relates to an aeratable as well as an aerated product that comprises water, liquid oils, salt and sugar esters, as well as to food and non-food products comprising such an aerated product as well as a method to produce such an aerated product.

SUGAR SIMULATING COMPOUNDS

An edible material or beverage containing at least one nonnutritive sweetening agent and a sugar simulating amount of 2-ethyl-5-methyl-4-hydroxy-3¢2H!-furanone and/or its tautomeric isomer 5-ethyl-2-methyl-4-hydroxy-3¢2H!-furanone.

MILK ICE CREAM

A process for the production of creamy milk ice cream on the basis of fats, a quantity from about 12 to about 15 percent by weight of milk solid non fat, of which quantity from about 25 to about 35 percent by weight may optionally be replaced by demineralized whey powder, sugars, stabilizers, emulsifying agents, lactase, optionally aromas and/or colouring matters, and water, by which process the ingredients, except the fats, are mixed and kept at a temperature of from about 30 to about 50.degree.C for a period from about 1 to about 3 hours, whereafter the fats are added, and the mixture is pasteurized, homogenized, cooled, optionally ripened, and frozen, optionally with addition of aromas and/or colouring matters.

STARCH HYDROLYSATE, OPTIONALLY HYDROGENATED, PROCESS FOR ITS PREPARATION AND USES THEREOF

This invention relates to a starch hydrolysate which can be optionally hydrogenated as well as the process for preparing said hydrolysate and uses of this latter. Its glucidic spectrum corresponds to : - a content of monosaccharides (DP = 1) less than 14 %, - a content of disaccharides (DP = 2) less than 35 % preferably less than 20 %, - a content of oligosaccharides of DP 4 to DP 10 ranging from 42 % to 70 % preferably from 42 to 60 %, the pligosaccharides of DP 5 to DP 7 representing by themselves a proportion preferably higher than 25 % and more proferably higher than 30 %, - a content of polysaccharides of DP higher than 10, less than 32 % and preferably less than 25 %. Application of said hydrolysate to the preparation notably of human foodstuff. (No drawing).

SUBSTITUTED P-MENTHANES

SOFT-SERVE FROZEN YOGURT MIXES

A smooth textured soft frozen non-fat yogurt having a solids content between about 18 to 43% w. and an overrun of between about 35 to 65% is prepared by dissolving in cold water and freezing, in a soft serve freezer, a dry particulate composition comprising (a) about 0.5 to 2.0% w. of a stabilizing mixture consisting of 40-60% w. carrageenan, 20-40% w. of second stabilizer selected from the group consisting of xanthan gum, guar gum, locust bean gum, sodium alginate, gelatin, gum tragacanth, India gum, agar-agar and pectin and mixtures thereof and 20-30% w. CMC; (b) 3-14% w. of a dried yogurt powder, (c) 1.5-40% w. of added milk solids selected from the group consisting of non-fat dry milk solids, whey solids and whey protein concentrate; (d) 43-94% w. of a sweetening agent; (e) 0.03 to 10% w. of a flavoring agent; (f) 0.0 to 1.5% w. of an acidifying agent; and (g) 0.0 to 0.5% w. of the sodium salt of an acidifying agent. Xanthan gum, guar gum and locust bean gum and mixtures thereof are ...

USE OF PARENCHYMAL CELL CELLULOSE TO IMPROVE COMESTIBLES

Improved comestibles including foods, drugs and cosmetics are provided incorporating parenchymal cell cellulose. Improved properties including physicochemical, rheological and nutritional properties result from such incorporation. Stabilized dispersions, emulsions, foams and frozen materials can preferably be provided through employment of the preferred embodiments.

CONVERTED STARCHES FOR USE AS A FAT- OR OIL- REPLACEMENT IN FOODSTUFFS

PRODUIT A GLACER FOISONNE POUVANT ETRE CONSERVE A L'ETAT FRAIS ET SON PROCEDE DE FABRICATION

AERATED FROZEN CONFECTIONS WITH WHEY AND PROPYLENE GLYCOL MONOESTER OF FATTY ACIDS

Frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment, comprising fat, sweetener, milk solids-not-fat and water, in which an emulsifier is used comprising propylene glycol monoester of fatty acid and process for manufacturing such a frozen confection.

COMPOSITION FOR COATING FROZEN CONFECTIONERY AND A PROCESS FOR MANUFACTURING SAME

The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % based on the total weight of the coating, 30 to 80 wt% of fat, which comprises a fat blend of hard fat and liquid oil, and 20 to 70 wt% of non-fat solids, wherein, the coating composition comprises, less than 25 wt% of saturated fatty acid, 10-60 wt%, preferably 20-40% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein, the saturated fatty acid comprises between 12-24C-atoms and the unsaturated fatty acid contains 18C-atoms or more than 18C-atoms. The invention also relates to a process of making this composition and a frozen confection at least partly coated with the composition.

ICE CREAM

TASTE POTENTIATOR COMPOSITIONS AND BEVERAGES CONTAINING SAME

The present invention relates to beverage compositions and beverage products, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance, such as a sweetener, and at least one potentiator, such as a sweetness potentiator, which maintains or enhances the sweetness intensity of the composition or permits reduction of the amount of natural or artificial sweeteners in the composition.

NOVEL ALCOHOLIC BEVERAGE

... ²²²²An alcoholic beverage that as it has fluidity at -15.degree. to -2.degree.C, ²can be drunk easily and appropriately and that through ²coexistence of fine ice pieces and bubbles, induces novel pleasant sensation ²of coolness and coldness and feeling of swallow, appropriate ²sensation of alcohol, and excellent flavor. There is provided an alcoholic ²beverage characterized in that it is produced ²by mixing an alcoholic beverage base mix containing alcohol and at least one ²type of water-soluble substance with ice pieces in a ²proportion of 20:80 to 80:20, and conducting aeration, agitation and cooling ²so that the volume fraction of contained gas is in the ²range of 1 to 150% and that the mixture temperature is lower than -1 ².degree.C, thereby obtaining a gas-containing matter having an alcohol ²concentration of .gtoreq. 1.0 vol.% and being fluid at -15.degree. to -²2.degree.C wherein fine ice pieces of 0.06 to 0.8 mm major axis length are ²present ²in an amount of at least 80 wt.% based ...

STABILIZATION OF ICE-CREAM COMPOSITIONS

Low Calorie Composite Sweetener As Sugar Alternative And Methods For Producing The Same

The invention provides a process for producing a low calorie composite sweetener as a sugar alternative. The invention further provides a low calorie composite sweetener that can be used in many products. The low calorie composite sweetener is useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectionaries, bakeries, cookies, chewing gums, and alike.

WATER-BASED COATING FOR FROZEN CONFECTION

The present invention relates to water-based coatings for frozen confectioneries intended for animal consumption. In particular, it relates to the use of starch and protein in the preparation of a low fat water-based coating for a frozen confectionery. 1. A water-based coating for frozen confectionery which comprises 75% to 95% water 0.5% and 10% fat , 0.5% to 5% of an emulsifier , 0.5% to 10% gelatinised starch and 0.5% to 10% denatured protein.2. A water-based coating according to claim 1 , wherein it comprises less than 10% sugar or sweetening agent.3. A water-based coating according to claim 1 , wherein it comprises from 0.5 to 5% of a component selected from the group consisting of cocoa powder claim 1 , cocoa liquor and mixtures thereof.4. A water-based coating according to claim 1 , wherein it comprises 0.5 to 10% of fibers.5. A water-based coating according to claim 1 , wherein the starch is selected from the group consisting of plant starches claim 1 , cellulose claim 1 , pectin claim 1 , chitin claim 1 , chitosan claim 1 , fibers claim 1 , alginates and gums.6. A water-based coating according to claim 1 , wherein the protein is selected from the group consisting of egg protein claim 1 , dairy protein claim 1 , meat protein and plant proteins from legumes claim 1 , nuts claim 1 , oilseed claim 1 , and grains.7. A water-based coating according to claim 1 , wherein the fat is selected from the group consisting of cocoa butter claim 1 , cocoa butter equivalent claim 1 , cocoa butter substitute claim 1 , cocoa fat improver and cocoa butter replacer.8. A water-based coating according to claim 1 , wherein the emulsifier is selected from the group consisting of sugar esters claim 1 , emulsifying waxes such as beeswax claim 1 , carnauba wax claim 1 , candedilla wax claim 1 , plant claim 1 , fruit waxes and animal waxes claim 1 , polyglycerol fatty acid esters claim 1 , polyglycerol polyricinoleate (PGPR) claim 1 , polysorbates (polyoxyethylene sorbitan esters) ...

AERATED FROZEN PRODUCTS

An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture. 1. A method for enhancing heat shock resistance of an aerated frozen confection , the method comprising:preparing a mixture of ingredients for forming the aerated frozen confection, wherein the mixture of ingredients comprises a fat present in an amount of about 0.5% to 18% by weight of the mixture; a sweetener present in an amount of about 3% to 15% by weight of the mixture; a stabilizer in an amount of about 0.1% to about 1% by weight based on the total weight of the mixture; and non-fat milk solids present in an amount from about 6% to 15% by weight of the mixture;regulating the formation and growth of ice crystals by including in the mixture an ice crystal growth regulating agent comprising a primary emulsifier of a polyol monoester of a fatty acid and a secondary emulsifier of a saturated mono-diglyceride, unsaturated monoglyceride, lactylated monoglyceride or acetylated monoglyceride in an amount sufficient to regulate ice crystal growth when the confection experiences heat shock; andforming the aerated frozen confection from the mixture for consumption, wherein the aerated frozen confection has an average air cell size of less than 50 microns, and an average ice crystal size of about 25 microns or less in mean diameter after ice crystal formation;wherein when subjected to heat shock the ice crystal size of the frozen aerated confection is regulated to impart a creamier and more desirable ...

ICE CREAM FORMULATIONS AND METHODS OF MANUFACTURE

The present invention relates to an improved ice cream formation and method of making said formulation where the formulation is sugar free. The inventive ice cream is made through a complex, multi-phase process utilizing fat globules, ice crystals and air cells producing a highly viscous frozen concentrate. 1. A pasteurized , homogenized naturally sugar free ice cream comprising in a 4 oz portion about 13 g of polyol mixture , milk fat content of about 20% , over run of about 40-75% , 0 g of sugar , no trans fat , about 1 g protein , about 14 g fibersol maltodextrin and a natural stabilizer.2. The ice cream of wherein the polyol mixture comprises a mixture of xylitol and maltitol.3. The ice cream of which has a glycemic level of 5.5 - 13.4. The ice cream of with a milk fat content of 20%.5. The ice cream of claim 1 , wherein said over run is about 70%.6. A method of making a pasteurized claim 1 , homogenized naturally sugar free ice cream comprising claim 1 , in a 4 oz portion claim 1 , about 13 g of polyol mixture claim 1 , milk fat content of about 20% claim 1 , over run of about 40-75% claim 1 , about 1 g of protein claim 1 , about 14 g fibersol maltodextrin and a natural stabilizer claim 1 , said method comprising:a. mixing said ingredients together;b. pasteurizing said mixture;c. freezing said mixture; andd. forcing air into said mixture in an amount sufficient to provide for an over run of about 40-75%7. The method of wherein the air is forced into the mixture while the mixture is freezing.8. The method of wherein the polyol mixture comprises a mixture of xylitol and maltitol.9. The method of claim 6 , where the over run is about 70%.10. The method of claim 6 , wherein the ice cream has a glycerin level of 5.5-13.11. The method of claim 6 , wherein the ice cream has a milk fat content of 20%.12. The method of claim 6 , wherein after the air is forced into the mixture to provide for the over run claim 6 , the mixture is then placed into a Variable Time ...

Method for producing gardenia blue pigment

Provided is a method for producing a gardenia blue pigment resistant to discoloration which may occur in colored sugar-coated food or pharmaceutical products. The method for producing such a gardenia blue pigment comprises performing membrane separation using a membrane (for example, an ultrafiltration membrane) with a molecular weight cut-off of 3000 Da or larger for removal of low-molecular compounds from a solution resulting from β-glucosidase treatment of an iridoid glycoside (for example, geniposide etc.) in the presence of a protein hydrolysate (for example, a casein protein hydrolysate), the iridoid glycoside being obtainable by extraction from fruits of Gardenia jasminoides (Rubiaceae). Also provided is a sugar-coated food or pharmaceutical product (for example, a sugar-coated tablet, a sugar-coated chewing gum, etc.) having a sugar-coating layer colored with the gardenia blue pigment obtainable by the above-described method.

STABLE MIX OF INGREDIENTS FOR A FROZEN DESSERT

The invention relates to a shelf/chilled stable mix of ingredients for the preparation of a frozen dessert, the ingredients being in a non-frozen state and contained in an aseptic sealed packaging, the ingredients comprising propylene glycol monoester of fatty acid as sole emulsifier or in combination with at least one further emulsifier for a frozen desserts. 1. A method for producing a frozen dessert ,the method comprising the steps ofproviding, in a closed packaging, a shelf- or chilled-stable non-frozen mix of ingredients, the ingredients comprising propylene glycol monoester of fatty acid, andquiescently freezing the mix at a temperature between −12° C. and −24° C.2. The method of claim 1 , wherein the non-frozen mix is essentially free from any acidic component.3. The method of claim 1 , comprising the step of aseptically packaging the mix of ingredients prior to the quiescent freezing.4. The method according to claim 1 , wherein the propylene glycol monoester of fatty acid claim 1 , is present in an amount of 0.08 weight % to 0.5 weight %.5. The method according to claim 1 , wherein one or more of sorbitan tristearate claim 1 , diglycerides claim 1 , mono-diglycerides and monoglycerides are provided as additional emulsifiers.6. A shelf- or chilled-stable mix of food ingredients for the preparation of a frozen dessert claim 1 , whereinthe ingredients mix is in a non-frozen state and contained in an aseptic, closed packaging, andthe ingredient mix comprises propylene glycol monoester of fatty acid.7. The mix of claim 6 , wherein the propylene glycol monoester of fatty acid is present in an amount of 0.08 weight % to 0.5 weight %.8. The mix of claim 6 , comprising an emulsifier selected from the group consisting of sorbitan tristearate claim 6 , diglycerides claim 6 , mono-diglycerides and monoglycerides.9. The mix of wherein the mix is free of fat.10. The mix of claim 6 , comprising protein.11. The mix of claim 6 , which is shelf stable over a period of at ...

Highly soluble stevia sweetener

A method for making a highly soluble Stevia sweetener is described. The resulting sweetener readily provides solutions with up to or greater than 30% concentration which are stable for more than 24 hours.

Process and Composition for Making an Alcohol-Containing Frozen Comestible

A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids is provided. The process includes substantially flash freezing an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing composition. The solid alcohol-containing composition, and/or pieces thereof, are then exposed to an environment having temperature of from about −15° C. to about −30° C. so as to soften the solid alcohol-containing compositions and/or meld the pieces thereof into a single mass. The temperature of the single mass is then reduced so as to harden the single mass. Also, a process for incorporating a frozen alcohol-containing liquid composition into a non-alcohol-containing fraction is provided. Alcohol-containing liquid compositions suitable for use in the process are also provided. 1. A process for producing an alcohol-containing frozen comestible having a substantially uniform frozen consistency from a multi-component , alcohol-containing liquid composition , said process comprising:a) freezing said alcohol-containing liquid composition at a rate to effect substantially simultaneous freezing of said components to produce a single-phase solid alcohol-containing composition;b) raising the temperature of said single-phase solid alcohol-containing composition to a temperature in the range of from about −30° C. to about −15° C. so as to soften said substantially single-phase solid alcohol-containing composition to form at least one single mass; andc) cooling said at least one single mass to a temperature of below about −35° C. to form said alcohol-containing frozen comestible.2. The process as defined in claim 1 , wherein said freezing to attain said substantially single-phase solid alcohol-containing composition of step a) is provided at a temperature below at least about −28° C.3. The process as defined in claim 2 , wherein ...

Freeze tolerant cream and method for producing same

A liquid cream is caused to include microbubbles by combining the use of a general-purpose agitator and a high-speed, high-shear agitator and thus a triple mixture of liquid, fat globules, and microbubbles is formed, and an increase in cubical expansion and viscosity is achieved. As a result, provided is a liquid cream in which there is no freezing damage arising as a result of freezing and thawing the cream, in other words, freezing damage such as no longer being able to sustain the emulsion, not being able to be whipped or resulting in minute roughness at the surface even if whipping is possible, and forming a heavy whip with low overrun.

Anti-androgenic agent, sebum secretion blocker, hair growth stimulant, and food or beverage

Provision of an anti-androgenic agent which has a strong anti-androgenic action, is free of side effects and very safe, and a sebum secretion blocker and a hair growth stimulant containing the anti-androgenic agent as an active ingredient. Provided are the anti-androgenic agent comprising lactoferrin, the sebum secretion blocker containing the anti-androgenic agent as an active ingredient, the hair growth stimulant containing the anti-androgenic agent as an active ingredient, and a food or drink product comprising the anti-androgenic agent containing lactoferrin as an active ingredient.

CANNABIS PLANT NAMED MR. GRASS WEEDLY

The present disclosure relates to a new and distinct hybrid plant named ‘Mr. Grass Weedly’ characterized by a hybrid between L. ssp. L. ssp. (Lam.), characterized by a L. ssp. content ranging from 3 weight percent to 90 weight percent, L. ssp. (Lam.) content ranging from 8 weight percent to 80 weight percent, a cannabidiol content ranging from 0.00005 weight percent to 15 weight percent, a tetrahydrocannabinol ranging from 5 weigh percent to 63 weigh percent, and a volatiles content ranging from between 30 weight percent to 90 weight percent. Variable-scale, modular, easily manufacturable, energy efficient, reliable, and computer-operated farming superstructure systems (FSS) may be used to produce Mr. Grass Weedly for human consumption with minimal water and environmental impact. A FSS system may comprise modules including liquid distribution and plant growing. A FSS may be configured to be constructed out of a plurality of containerized modules. 1151-. (canceled)153. The alimentary multifunctional composition according to claim 152 , wherein:the alimentary multifunctional composition includes an insect mass ratio that ranges from between 25 pounds of insects per ton of alimentary multifunctional composition to 1500 pounds of insects per ton of alimentary multifunctional composition.154. The alimentary multifunctional composition according to claim 152 , further comprising:{'i': azotobacter vinelandii, clostridium pasteurianu', 'glomus aggrefatum, glomus etunicatum, glomus intraradices, rhizophagus irregularis, glomus mosseae, 'a microorganism, the microorganism includes one or more microorganisms selected from the group consisting of bacteria, diazotroph bacteria, diazotrop archaea, , fungi, arbuscular mycorrhizal fungi, , and combinations thereof.'}155. The alimentary multifunctional composition according to claim 152 , further comprising:treated water, the treated water is treated with one or more water treatment units selected from the group consisting of an ...

Dairy gluten free no sugar added coconut milk frozen desert compositions and products

Described in preferred embodiments are dairy gluten free no sugar added coconut milk frozen desert compositions including a unique coconut milk, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are composed of organic coconut milk comprising organic coconut solids and water, a sweetening agent and vegetable glycerin. Also described are dairy gluten free no sugar added flavors and inclusion compositions and methods for their production and incorporation into the dairy gluten free no sugar added coconut milk frozen desserts. Also provided are methods of making the frozen desert products. 1. A dairy gluten free no sugar added coconut milk composition suitable for preparing a frozen desert product , comprised of organic coconut milk comprising organic coconut solids and water , a sweetening agent and organic vegetable glycerin , the composition being free of added stabilizing gums , wherein the composition is capable of substantially retaining creaminess with substantially reduced iciness under conditions of freezing when the composition is aerated and frozen or is quiescently frozen providing a smooth , non greasy mouth feel.2. The composition of claim 1 , wherein the composition can be stored for up to 1 year at temperatures about −20 degrees F. (−28.9 degrees C.) and have ice crystals sized between about 30 and 80 microns.3. A composition according to comprising a sweetening agent in an amount of about 0.001-20 wt % claim 1 , coconut solids of about 22-40 wt % or a combination thereof claim 1 , the weight percentages being based on the total weight of the composition.4. A composition according to comprising a sweetening agent in an amount of about 0.001-20 wt % claim 1 , water in amount effective to achieve a total solids content of about 30-50% claim 1 , wherein the coconut solids are present in an amount of at least of about 22-40 wt % claim 1 , and the vegetable glycerin is present in an amount of about 5 ...

New high stearic oilseed stearin fat and process for its preparation

A high stearic oilseed stearin fat including: from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is higher than 1; and at least 1% of trisaturated triglycerides; in which the Ssn-2/Stotal×100 value is of from 11 to 98; and a process for preparing the same.

FROZEN CONFECTION MANUFACTURE

Disclosed is a process for manufacturing a premix for a frozen confection, the process comprising the steps of: (i) forming an oil-in-water emulsion comprising fat in an amount of at least 45% by weight of the emulsion; (ii) providing an adjunct composition comprising saccharides, non-saccharide sweetener, protein or a combination thereof; (iii) providing an aqueous liquid; and (iv) combining the emulsion, adjunct composition and aqueous liquid. 1. A process for manufacturing a premix for a frozen confection , the process comprising the steps of:{'sub': '3,2', '(i) forming an oil-in-water emulsion comprising fat in an amount of at least 45% by weight of the emulsion, preferably from 48 to 87%, wherein the fat droplets in the emulsion have an average particle size (D) of less than 1 micron;'}(ii) providing an adjunct composition comprising saccharides, non-saccharide sweetener, protein or a combination thereof;(iii) providing an aqueous liquid, preferably water; and(iv) combining the emulsion, adjunct composition and aqueous liquid.2. The process as claimed in wherein the emulsion comprises from 50 to 70% fat by weight of the emulsion claim 1 , preferably from 53 to 65%.3. The process as claimed in wherein the fat droplets in the emulsion have an average particle size (D) of from 0.1 to 0.7 micron.4. The process as claimed in wherein the emulsion comprises caseinate claim 1 , preferably sodium caseinate.5. The process as claimed in wherein the emulsion is substantially free from whey protein claim 1 , preferably comprises less than 0.1% whey protein by weight of the emulsion.6. The process as claimed in wherein step (i) comprises homogenisation with a Controlled Deformation Dynamic Mixer and/or a Cavity Transfer Mixer claim 1 , preferably a Controlled Deformation Dynamic Mixer.7. The process as claimed in wherein the adjunct composition is powder.8. The process as claimed in wherein the adjunct composition is powder and the powder and emulsion are combined in a ...

FROZEN CONFECTION

Disclosed is a frozen confection comprising freezing point depressants in an amount of from 20 to 40% by weight of the frozen confection, wherein the number average molecular weight of the freezing point depressants is less than 230 g mol. The frozen confection also comprises lactic acid ester of mono and/or diglyceride. 1. A frozen confection comprising:{'sub': 'n', 'sup': '−1', 'freezing point depressants in an amount of from 20 to 40% by weight of the frozen confection, wherein the number average molecular weight of the freezing point depressants is less than 230 g mol; and'}lactic acid ester of mono and/or diglyceride.2. The frozen confection as claimed in wherein the amount of the lactic acid ester of mono and/or diglyceride is from 0.05% to 2% by weight of the frozen confection.3. The frozen confection as claimed in wherein the frozen confection is aerated.4. The frozen confection as claimed in wherein the frozen aerated confection has an overrun of from 50 to 135%.5. The frozen confection as claimed in wherein the amount of freezing point depressants is from 25 to 35% by weight of the frozen confection.6. The frozen confection as claimed in wherein the amount of freezing point depressants is from 26 to 33% by weight of the frozen confection.7. The frozen confection as claimed in wherein the number average molecular weight of the freezing point depressants is from 200 to 230 g mol.8. The frozen confection as claimed in wherein the number average molecular weight of the freezing point depressants is from 205 to 220 g mol.9. The frozen confection as claimed in wherein the freezing point depressants comprise erythritol.10. The frozen confection as claimed in wherein the frozen confection comprises erythritol in an amount of from 0.25 to 7% by weight of the frozen confection.11. The frozen confection as claimed in wherein the freezing point depressants comprise at least 90% by weight of the freezing point depressants of mono claim 1 , di and ...

A method of producing fermented non-dairy frozen confectionery

The present invention relates to a method of producing a non-dairy frozen confectionery, the method comprising the steps of: 1) providing a grain based ingredient mix comprising plant syrup and having 20-40 wt. % solids, pasteurizing the grain based ingredient mix, fermenting the pasteurized grain based mix with a culture, and cooling the fermented grain ingredient based ingredient mix, and 2) providing a nut and/or seed based ingredient mix comprising 40-60 wt. % solids and 3) combining it with the cooled fermented grain based ingredient mix, and freezing while optionally aerating the combined grain and nut and/or seed based mixes, to form a frozen confectionery. The invention also relates to a non-dairy frozen confectionery comprising 3-20 wt. % grain fermented with Streptococcus thermophilus, and 4-40 wt. % seed and/or nuts.

PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof. 118-. (canceled)19. An oral composition comprising a combination of fatty acids , the combination of fatty acids in the oral composition comprising:(a) omega-3 fatty acids comprising alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA);(b) omega-6 fatty acids comprising linoleic acid;(c) omega-9 fatty acids comprising oleic acid;wherein the oral composition comprises at least 50 mg per serving of EPA, DHA, or a combination of EPA and DHA;and wherein the combination of fatty acids comprises weight ratios of: (i) omega-6 fatty acids to omega-3 fatty acids of from about 1:1 to about 3:1; and (ii) ALA to the combined amount of EPA and DHA of from about 0.01:1 to about 5:1.20. The oral composition according to claim 19 , wherein the weight ratio of omega-9 fatty acids to omega-3 fatty acids is between about 1:1 to about 4:1.21. The oral composition according to claim 19 , wherein the oral composition comprises at least 130 mg per serving of EPA claim 19 , DHA claim 19 , or a combination of EPA and DHA.22. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of EPA.23. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of DHA.24. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of a combination of EPA and DHA.25. The oral composition according to claim 19 , further comprising a natural flavor.26. The oral ...

FOOD USING SOYBEAN POWDER AND METHOD FOR MANUFACTURING THEREOF

The present invention relates to a food comprising soybean powder and an edible fat or oil. More specifically, the present invention relates to a food in which the edible fat or oil contains a triglyceride with a medium-chain fatty acid(s) at a ratio of 50% by mass or higher relative to the mass of the edible fat or oil. In particular, the present invention relates to a food which is reduced in beany flavor, grassy flavor, astringency, oily feeling (oiliness), oily odor, and the like, which has a good flavor, and which is improved in feel-on-the-tongue, mouthfeel, milkiness, melt-in-the-mouth, smoothness, and richness, and to a method for producing the food. Moreover, the present invention relates to a method for improving a flavor originated from soybean powder in a food comprising the soybean powder and an edible fat or oil. 1. A food comprising:soybean powder; andan edible fat or oil, whereinthe edible fat or oil contains a triglyceride with a medium-chain fatty acid(s) at a ratio of 50% by mass or higher relative to the mass of the edible fat or oil.2. The food according to claim 1 , whereinthe triglyceride with the medium-chain fatty acid(s) is a triglyceride consisting of the medium-chain fatty acid(s).3. The food according to claim 1 , whereinthe medium-chain fatty acid(s) has(have) 6 to 12 carbon atoms.4. The food according to claim 1 , which does not comprise at least one of allergenic materials originated from egg claim 1 , milk claim 1 , wheat claim 1 , buckwheat claim 1 , peanut claim 1 , shrimp/prawn/lobster claim 1 , or crab.5. The food according to claim 1 , whereinthe food is a gelatinous food,the content of the soybean powder is 4 to 13% by mass relative to the total mass of the food, andthe content of the edible fat or oil is 3 to 40% by mass relative to the total mass of the food.6. The food according to claim 1 , whereinthe food is a liquid food,the content of the soybean powder is 3 to 30% by mass relative to the total mass of the food, andthe ...

FROZEN CONFECTIONERY PRODUCT WITH IMPROVED STABILITY

A mainstream frozen confectionery product with natural emulsifier and stabiliser is the object of the invention. The product has low protein content, high overrun and an optimized ratio between fat and protein which provides an improved stability. A method for the manufacture of the frozen confectionery product as well as a process for improving the stability of mainstream ice cream with clean label is also described. 1. An aerated frozen confectionery product with an overrun of at least 80% , comprising from 4 to 14 wt % fat , less than 3 wt % protein , from 5 to 35 wt % of a sweetening agent and from 0 to 3 wt % of natural stabilizer and/or natural emulsifier; and the ratio of fat:protein in the product is greater than 3.9.2. A product according to claim 1 , wherein the product does not contain egg yolk.3. A product according to claim 1 , wherein the product does not contain any stabilizer.4. A product according to claim 1 , wherein the product does not contain starch.5. A product according to claim 1 , wherein the product is essentially free from additives selected from the group consisting of mono- and diglycerides of fatty acids claim 1 , sucrose esters of fatty acids claim 1 , polyglycerol esters of fatty acids claim 1 , polyglycerol polyricinoleate claim 1 , polyethylene sorbitan mono-oleate claim 1 , polysorbate 80 claim 1 , chemically extracted lecithin and modified starch.6. A product according to claim 1 , wherein the product is essentially free from of carrageenan and/or gelatine.7. A product according to claim 1 , wherein the ratio of fat:protein is greater than 4.5.8. A product according to claim 1 , wherein the protein is present in an amount less than 2.7 wt %.9. A product according to claim 1 , wherein the overrun is between 100 and 180%.10. A product according to claim 1 , wherein the protein is of a milk origin.11. A product according to claim 1 , wherein the fat is selected from the group consisting of dairy and vegetable fats.12. A process for ...

Granulation of a stevia sweetener

A method for making a granulated Stevia sweetener is described. The resulting sweetener has a desirably high solubility level.

FROZEN CONFECTION

Disclosed is a frozen confection comprising freezing point depressants in an amount of from 25 to 35% by weight of the frozen confection, wherein the number average molecular weight of the freezing point depressants is from 200 to 250 g mol, and wherein the freezing point depressants comprise erythritol in an amount of from 0.25 to 5 7% by weight of the frozen confection. 1. A frozen confection comprising freezing point depressants in an amount of from 25 to 35% by weight of the frozen confection , wherein the number average molecular weight of the freezing point depressants is from 200 to 250 g mol , and wherein the freezing point depressants comprise erythritol in an amount of from 0.25 to 7% by weight of the frozen confection.2. The frozen confection as claimed in wherein the frozen confection is aerated claim 1 , preferably wherein the frozen aerated confection has an overrun of from 70 to 135%.3. The frozen confection as claimed in wherein the amount of freezing point depressants is from 26 to 32% by weight of the frozen confection claim 1 , preferably from 27 to 31%.4. The frozen confection as claimed in wherein the number average molecular weight of the freezing point depressants is from 205 to 230 g mol claim 1 , preferably from 210 to 220 g mol5. The frozen confection as claimed in wherein the amount of erythritol is from 0.5 to 6% claim 1 , preferably 0.7 to 3% by weight of the frozen confection.6. The frozen confection as claimed in wherein the freezing point depressants comprise at least 90% by weight of the freezing point depressants of mono claim 1 , di and oligosaccharides claim 1 , preferably at least 92%.7. The frozen confection as claimed in wherein the total amount of mono claim 6 , di and oligosaccharides and erythritol in the freezing point depressants is at least 98% by weight of the freezing point depressants claim 6 , preferably 99 to 100%.8. The frozen confection as claimed in wherein the freezing point depressants comprise lactose ...

CONSUMABLES

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), 1. A method of sweetening consumables comprising admixing to a consumable:a) at least 0.0001% (w/w) of at least one sweetener, including natural and artificial sweeteners, wherein said sweetener includes sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof,wherein said at least one sweetener or sweetener combination is present in a concentration above the sweetness detection threshold in a concentration isosweet from 2% to 15% sucrose, andb) hesperitin dihydrochalcone 4″-beta-D-glucoside (HDG) in a concentration near its sweetness detection threshold.2. The method according to claim 1 , wherein the HDG concentration is from 0.3 to 20 ppm.3. The method according to claim 1 , wherein the consumable is selected from dairy product claim 1 , dairy-derived product and dairy-alternative product and wherein the HDG concentration is from 1 to 75 ppm.4. The method according to claim 1 , wherein the consumable has a pH below 6.5 and the HDG concentration is from 0.6 to 30 ppm.5. The method according to claim 1 , wherein the consumable has a pH below 5 and the HDG concentration is from 0.6 to 40 ppm.6. The method according to claim 1 , wherein the consumable is a water-based consumable selected from the group consisting of water claim 1 , aqueous beverage claim 1 , enhanced/slightly sweetened water drink claim 1 , mineral water claim 1 , carbonated beverage claim 1 , non-carbonated beverage claim 1 , carbonated water claim 1 , still water claim 1 , soft drink claim 1 , non-alcoholic drink claim 1 , alcoholic drink claim 1 , beer claim 1 , wine claim 1 , liquor claim 1 , fruit drink claim 1 , juice claim 1 , fruit juice claim 1 , vegetable juice claim 1 ...

Hydrocarbon / lipid - carotenoid complexes

The invention relates to uses of hydrocarbon/lipid complexes with carotenoids for improvement properties of hydrocarbon-based products as well as related methods and uses.

Fiber-Containing Carbohydrate Composition

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers. 1. A process for making a slowly-digestible or digestion-resistant carbohydrate composition , the process comprisingproviding an aqueous feed composition that comprises dextrose, the aqueous feed composition including at least 70% by weight on a dry solids basis of monosaccharides and oligosaccharides; andreacting the aqueous feed composition at a solids concentration of at least 90% by weight in the presence of at least one acid catalyst that accelerates the rate of cleavage or formation of glucosyl bonds at a pH of no more than 4 and a temperature of at least about 149° C. for a time in the range of 0.1-15 minutes sufficient to produce a product saccharide composition in which the concentration of non-linear saccharide oligomers is at least twice as high as the concentration of linear saccharide oligomers, and in which the ...

HIGHLY POLYUNSATURATED FATTY ACIDS-CONTAINING CHOCOLATE-LIKE FOOD PRODUCT WHEREIN GENERATION OF OFF-FLAVOR IS SUPPRESSED

The present invention pertains to a chocolate-like food product containing a highly polyunsaturated fatty acid-containing oil and fat and addresses the problem of providing one in which changes in flavor over time are suppressed. The present invention was accomplished by discovering that changes in flavor over time are suppressed in a chocolate-like food product containing 0.02-10% by mass of a highly polyunsaturated fatty acid and 0.01-1% by mass of a chelating material. 1. A chocolate-like food product , comprising:0.02 to 10% by mass of highly polyunsaturated fatty acids; and0.01 to 1% by mass of a material having a chelate effect.2. The chocolate-like food product according to claim 1 , wherein the material having the chelate effect is one or more selected from citric acid claim 1 , lactoferrin claim 1 , rutin claim 1 , gallic acid claim 1 , and phytic acid.3. A method for suppressing off-flavor generation claim 1 , comprising:incorporating 0.01 to 1% by mass of one or more materials having a chelate effect which are selected from citric acid, lactoferrin, rutin, gallic acid, and phytic acid in a chocolate-like food product containing 0.02 to 10% by mass of highly polyunsaturated fatty acids. The present invention relates to a highly polyunsaturated fatty acids-containing chocolate-like food product wherein generation of off-flavor is suppressed.Chocolate-like food products represented by chocolate are foods which are preferred by children. Accordingly, by blending a specific nutrient component into a chocolate-like food product, children can naturally ingest the nutrient component.Highly polyunsaturated fatty acids represented by docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are materials of which physiological effects are attracting attention. However, highly polyunsaturated fatty acids are likely to be degraded oxidatively, and blending them into general foods is difficult in many cases.Patent Literature 1 discloses a “chocolate composition ...

FROZEN CONFECTION

A frozen confection which need not include any ingredients of animal origin, such as milk ingredients, and yet which provides the indulgent sensory experience of ice cream. The experience is reflected in excellent texture, mouth feel and melt profile. The compositions of the invention include a saturated oil, such as coconut oil, a vegetable protein such as pea protein, nut solids such as almond solids, sugar solids and optionally an emulsifier and/or a stabilizer. More specifically, the frozen confection of the invention comprises 6-10 wt % saturated oil, 0.5-4 wt % vegetable protein, 1-8 wt % nut solids, 10-25 wt % sugar solids and 0-1 wt % emulsifier and 0-1 wt % stabilizer. 118-. (canceled)19. A frozen confection comprising:6-10 wt % saturated oil selected from the group of coconut oil, cocoa butter, illipe, shea, palm oil, palm kernel oil, sal and mixtures thereof;0.5-4 wt % vegetable protein selected from the group of pea protein, chickpea beans, soy protein, wheat protein, cotton seed protein, sunflower seed, oat protein, lentil protein, sesame seed protein, broad bean protein, horse bean protein, alfalfa protein, clover protein, rice protein, tapioca protein, potato protein, carob protein and corn protein;1-8 wt % nut solids selected from the group of almonds, cashews, pecans, peanuts, macademia nuts, brazil nuts, pine nuts, butternuts, hazelnuts, walnuts, beechnuts, hickory nuts, chestnuts, pistachios and mixtures thereof;10-30 wt % sugar solids;0.1-1 wt % emulsifier; and0.1-1 wt % stabilizer, the frozen confection being essentially free of dairy ingredients, said frozen confection being solidified under freezing conditions to a hardpack or pumpable consistency which is not fluid or semi-fluid and having an ice content of more than 15% but less than 45% when measured at −18° C., the frozen confection being a water-continuous emulsion.20. The frozen confection according to wherein the vegetable protein comprises pea protein.21. The frozen confection ...

Fiber-Containing Carbohydrate Composition

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

SYSTEM AND METHOD FOR DELIVERING HEALTH-PROMOTING SUBSTANCES INTO A HUMAN BODY

A system of delivering a health promoting substance into a human body that includes butter, water, milk protein concentrate, maltitol, erythritol, organic agave inulin, xanthan gum, locust bean gum, and guar gum ingredients at least one flavor ingredient; and a desired health promoting substance. The above ingredients, the flavor ingredient and the desired health promoting substance are formulated as a combined solidified frozen dessert for human consumption. 1. A method for delivering a health promoting substance into a human body , the method comprising , the steps of:combining a desired health promoting substance with butter, water, milk protein concentrate, maltitol, erythritol, organic agave inulin, xanthan gum, locust bean gum, and guar gum ingredients in a cooking tank and cooking all combined ingredients together;thereafter, forming an enhanced liquid frozen dessert by cooling the cooked combined ingredients in a first cooling step;after the first cooling step is completed, combining the enhanced liquid frozen dessert with at least one flavor ingredient in a flavor tank to form a flavored enhanced liquid frozen dessert;thereafter, solidifying the flavored enhanced liquid frozen dessert by cooling it in a second cooling step; andeating the solidified flavored enhanced frozen dessert by a human.2. The method according to claim 1 , wherein the desired health promoting substance comprises Vitamin A Palmitate and Vitamin D3.3Garcinia CambogiaMangifera IndicaEchinaceaMelissa OfficinalisGinkgo Biloba. The method according to claim 1 , wherein the desired health promoting substance comprises at least one of a Damiana flower extract claim 1 , a extract claim 1 , a extract claim 1 , a Fenugreek extract claim 1 , a Bilberry extract claim 1 , a Cinnamon extract claim 1 , a Jambul Berry extract claim 1 , a Hibiscus extract claim 1 , a Kava Kava extract claim 1 , a Bilberry root extract claim 1 , an flower extract claim 1 , a extract claim 1 , and a extract.4. method for ...

Frozen dessert mixes using canola protein products

A canola protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and consisting predominantly of 2S canola protein and derived from supernatant from a protein micellar mass settling step is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix.

A METHOD OF PRODUCING A FOOD OR BEVERAGE PRODUCT WITH FREE DIVALENT CATIONS PROTEIN AGGREGATION

The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by Dmean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 5-50 microns mean diameter Das measured by laser diffraction. 1. A method of producing a food or beverage product , comprising the steps of:providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40;adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition;homogenising the ingredient composition; and subsequently{'sub': '(4,3)', 'pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a ...

FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS

A method for generating a non-dairy base mixture includes: treating a volume of water with a first set of ingredients soluble in the volume of water to form a first mixture; mixing a second set of ingredients at a first speed for a first duration into the first mixture to form a second mixture, the second set of ingredients including a protein-starch blend; hydrating the second set of ingredients in the second mixture with no shear; adding a third set of ingredients to the second mixture in a standard sequence to form a third mixture; pasteurizing the third mixture, within a first temperature range; blending an oil into the third mixture at a set rate, the third mixture within a second temperature range, to form an emulsion; and, homogenizing the emulsion, within a second temperature range, and over a second duration, to form a base mixture. 1. A method comprising:treating a volume of water with a first set of ingredients to form a first mixture, the first set of ingredients comprising a salt and soluble in the volume of water;mixing a second set of ingredients at a first speed for a first duration into the first mixture to form a second mixture, the second set of ingredients comprising a protein-starch blend;adding a third set of ingredients to the second mixture to form a third mixture, the third set of ingredients comprising sweeteners;pasteurizing the third mixture within a first temperature range and for a second duration;blending an oil into the third mixture, regulated within a second temperature range, to form an emulsion comprising a dispersion of oil droplets within the volume of water;homogenizing the emulsion, regulated within a third temperature range, over a third duration to form a base mixture; andcooling the base mixture from within the third temperature range to within a fourth temperature range.2. The method of :wherein treating the volume of water with the first set of ingredients to form the first mixture comprises treating the volume of water ...

A FROZEN CONFECTION AND A PROCESS FOR THE MANUFACTURE OF A FROZEN CONFECTION

The present invention provides a process for the manufacture of a frozen confection with a peelable coating comprising the steps of: a) Providing a frozen confection core; and b) Dipping the frozen confection core in liquid nitrogen and then applying a coating material comprising a chemically setting gelling biopolymer to the frozen confection core, wherein a second material comprising a source of divalent cations is applied to the product between steps a) and b) or after step b). 1. A process for the manufacture of a frozen confection with a peelable coating comprising the steps of:a) Providing a frozen confection core andb) Dipping the frozen confection core in liquid nitrogen and then applying a coating material comprising a chemically setting gelling biopolymer to the frozen confection corewherein a second material comprising a source of divalent cations is applied to the product between steps a) and b) or after step b).2. A process according to wherein the frozen confection core is a water ice or a milk ice.3. A process according to or wherein the coating material comprises from 0.1 wt % to 5 wt % of a chemically setting gelling biopolymer.4. A process according to any of the preceding claims wherein the chemically setting gelling biopolymer is selected from the group consisting of alginates claim 1 , iota-carrageenan claim 1 , kappa-carrageenan and pectin.5. A process according to any of the preceding claims wherein the chemically setting gelling biopolymer is sodium alginate.6. A process according to wherein the coating material comprises from 0.05 wt % to 2 wt % pectin.7. A process according to any of the preceding claims wherein the coating material comprises from 10 wt % to 60 wt % total solids.8. A process according to any of the preceding claims wherein the second material comprises from 0.25 wt % to 10 wt % of a source of divalent cations.9. A process according to any of the preceding claims wherein the divalent cations are selected from the group ...

COMPOSITE FROZEN CONFECTIONERY PROVIDING ENHANCED REFRESHMENT

The present invention relates to a method for the manufacture of composite frozen confectioneries that provide an enhanced refreshing sensation upon consumption, the confectioneries comprising a soft core of aerated ice confection preferably comprising a refreshing block and a crispy ice coating. 1. A method for the manufacture of the composite frozen confectionery , the method comprising the steps of:providing an ingredient mix for an ice confection block, the mix comprising at least one salivating agent and at least one cooling agent in a weight ratio of 1:0.11 to 1:0.2 respectively;freezing the mix and providing a degree of overrun of between 20 and 200%;dosing portions of the frozen confection with a defined shape onto a continuously transported tray;hardening the frozen ice confection;applying an aqueous-based coating covering the ice confection to provide a composite confectionery; andhardening the composite confectionery.2. The method according to claim 1 , wherein the dosing step is performed using an extruder equipped with a dosing device.3. The method according to claim 1 , wherein the aqueous-based coating is applied by a step selected from the group consisting of enrobing claim 1 , dipping claim 1 , showering claim 1 , water fall and spraying.4. The method according to claim 1 , wherein the aqueous-based coating is applied by bottoming or water fall.5. The method according to claim 1 , wherein the hardening of the frozen ice confection step is followed by providing the composite frozen confection with an additional layer of ice crystals.6. The method according to claim 1 , wherein the aqueous-based coating has a thickness of between 300 and 600 μm7. The method according to claim 1 , wherein the composite frozen confectionery is in a form of a bite-size product with a volume of between 2 and 10 ml.8. The method according to claim 1 , wherein the ice confection is a sorbet.9. The method according to claim 1 , wherein the defined shape is selected from the ...

LIQUID COMPOSITION FOR FROZEN CONFECTION, METHODS OF PRODUCTION AND PREPARATION

The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising below 4.5 % wt of fat by weight based on the total composition (wt), below 15 wt of sweetener, 0.01 to 3% wt of stabilizers, optionally yogurt, and having a freezing point from 0° C. to −3° C., preferably from −1° C. to −2.2° C., and a solid content above 20% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition. 1. A liquid composition for frozen confection comprising:less than 4.5% wt of fat by weight based on the total composition (wt);less than 15% wt of sweetener;0.01 to 3% wt of stabilizers; andhaving a freezing point from 0° C. to −3° C. and a solid content above 20% wt.2. A liquid composition according to claim 1 , having a freezing point from −1° C. to −2.2° C.3. A liquid composition according to claim 1 , wherein the fat content is less than 2% wt.4. A liquid composition according to claim 1 , wherein the pH of the liquid composition is less than 4.2.5. A liquid composition according to claim 1 , having total solids content between 20 to 40% based on the weight of the total composition.6. A liquid composition according to claim 1 , wherein the sweetener is a carbohydrate and the total carbohydrates content is less than 15% wt based on the total composition7. A liquid composition according to claim 1 , wherein the liquid composition is pasteurized.8. A liquid composition according to claim 1 , wherein the liquid comprises at least 30% yoghurt.9. A liquid composition according to claim 7 , wherein the liquid composition has been subjected to a temperature treatment with a temperature in the range from 90° C. to 160° C.10. A liquid composition according to claim 1 , wherein the composition is packed in a container.11. A method of production ...

WHIPPING AGENT FOR FOOD PRODUCTS AND USE THEREOF

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. 1. A whipping agent comprising an emulsifier and a protein.2. The whipping agent according to claim 1 , wherein the emulsifier and protein are capable of forming complexes.3. The whipping agent according to claim 1 , wherein the protein is a vegetable protein.4. The whipping agent according to claim 1 , wherein the protein is an undenaturated or partly denaturated protein.5. The whipping agent according to claim 1 , wherein the vegetable protein is selected from the group consisting of pea protein claim 1 , soy protein and potato protein and mixtures thereof.6. The whipping agent according to claim 1 , wherein the vegetable protein is potato protein.7. The whipping agent according to claim 1 , wherein the emulsifier is ionic or non-ionic.8. The whipping agent according to claim 1 , wherein the emulsifier is non-ionic.9. The whipping agent according to claim 1 , wherein the emulsifier is selected from mono- and/or di-glyceride(s) of saturated or unsaturated fatty acid(s) and mixtures thereof.10. The whipping agent according to claim 1 , wherein the weight ratio of the emulsifier to the protein is between 10 and 0.01.1118-. (canceled)19. A whipped food product comprising a whipping agent claim 1 , which whipping agent is as defined in .20. The whipped food product according to claim 19 , which product is frozen.21. The whipped food product according to comprising the emulsifier in a range of 0.01-1% (w/w).22. The whipped food product according to comprising the protein in a range of 0.01-5% (w/w).23. The whipped food product ...

FROZEN CONFECTION

The invention provides a water-in-oil emulsion for the preparation of a frozen confection, the emulsion comprising a weight ratio of water phase to oil phase of from 94:6 to 70:30 wherein: the oil phase comprises at least an edible oil and an emulsifier, the emulsifier having an average HLB of from 0.1 to 5; the water phase comprises at least water and one or more freezing point depressors; the emulsion comprises at least (W×A) wt % emulsifier by weight of the emulsion where: W is the proportion of the water phase in the emulsion expressed as the weight percentage of the total emulsion; and A is 0.0001; the emulsion comprises at most (O×0.2) wt % emulsifier by weight of the emulsion where: O is the proportion of the oil phase in the emulsion expressed as the weight percentage of the total emulsion; the emulsion comprises from 4 to 40 wt % of one or more freezing point depressors by weight of the emulsion; and the temperature at which the edible oil contains 25 wt % solid fat by weight of the edible oil is less than temperature at which the water phase contains 25 wt % ice by weight of the water phase.

FROZEN CONFECTION SAUCE COMPOSITION

A novel frozen confection sauce composition comprising from 10 to 18 wt % vegetable fat that is solid at 4° C., from 24 to 32 wt % vegetable fat that is liquid at 4° C., from 5 to 10 wt % nut paste and from 30 to 40 wt % sugar. A novel frozen confection sauce composition for the reduction of sugar bloom. 1. A frozen confection sauce composition comprising from 10 to 18 wt % vegetable fat that is solid at 4° C. , from 24 to 32 wt % vegetable fat that is liquid at 4° C. , from 5 to 10 wt % nut paste and from 30 to 40 wt % sugar.2. A frozen confection sauce composition according to claim 1 , wherein the vegetable fat that is solid at 4° C. is selected from the group consisting of coconut oil claim 1 , palm oil claim 1 , palm kernel oil claim 1 , hydrogenated oils and mixtures thereof.3. A frozen confection sauce composition according to claim 1 , wherein the vegetable fat that is solid at 4° C. comprises coconut oil.4. A frozen confection sauce composition according to claim 1 , wherein the vegetable fat that is liquid at 4° C. is selected from the group consisting of soya bean oil claim 1 , cottonseed oil claim 1 , peanut oil claim 1 , safflower oil claim 1 , corn oil claim 1 , canola oil and mixtures thereof.5. A frozen confection sauce composition according to claim 1 , wherein the vegetable fat that is liquid at 4° C. comprises soya bean oil.6. A frozen confection sauce composition according to claim 1 , wherein the nut paste comprises hazelnut paste.7. A frozen confection sauce composition according to claim 1 , wherein the sugar is selected from the group consisting of glucose claim 1 , fructose and sucrose and mixtures thereof.8. A frozen confection sauce composition according to claim 1 , wherein the sugar comprises sucrose.9. A frozen confection sauce composition according to claim 1 , wherein the frozen confection sauce further comprises an additive selected from one or more of the group consisting of cocoa powder claim 1 , cocoa butter claim 1 , fruit claim ...

SEALED PACK OF INGREDIENTS FOR AN INDIVIDUAL SMOOTHIE, AND ASSOCIATED METHODS AND APPARATUSES

A sealed pack () contains quantities of ingredients to make an individual smoothie portion. The ingredients comprise a flavour ingredient () such as pieces of fruit (strawberries, raspberries, mango), a frozen portion of liquid () such as water, fruit juice, milk, coffee or tea; and a consistency ingredient () such as ice-cream, sorbet and yoghurt. The pack may be subjected to a temperature sufficiently low to maintain the frozen state of some of the ingredients in the pack (). Also disclosed is a method of packaging the ingredients into the pack, or into first and second containers, or into a container with compartments for different ingredients in frozen and unfrozen states; and a method of preparing an individual smoothie using the sealed pack wherein the ingredients are blended with additional liquid; and an apparatus that uses sealed pack for automatically vending an individual smoothie portion. 1. A method for preparing an individual portion of a smoothie , the method comprising steps of:transferring contents of a sealed pack to a container, the contents of the sealed pack comprising a flavour ingredient, a frozen ingredient, and at least one consistency ingredient, respective quantities of the flavour ingredient, the frozen ingredient and the at least one consistency ingredient being selected of a quantity suitable when combined together to produce the individual portion of the smoothie and of a quantity when combined together to fill a cup of a standard cup size for serving to a consumer; andblending the contents of the container.2. The method of wherein transferring the contents of the sealed pack of the container comprises transferring as the frozen ingredient a plurality of frozen individual pieces sized to contribute through blending to predetermined product consistency of the individual portion of the smoothie.3. The method of further comprising:adding a portion of a liquid to the container prior to blending the contents of the container, a quantity of ...

AERATED CONFECTIONERY MATERIAL

The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material. 1. Aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80% , wherein , at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% , the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals , the crystals comprising a glyceride selected from the group consisting of monoglycerides , diglycerides , triglycerides , esters of monoglycerides , esters of diglycerides and combinations of these.2. An aerated fat-based confectionery material according to wherein the crystals comprising a glyceride occupying the surface of the gas bubbles form layers having an average thickness below 5 μm.3. An aerated fat-based confectionery material according to wherein the lipid phase comprises one or more fats and the crystals comprising glycerides occupying the surface of the gas bubbles comprise glycerides from all the one or more fats.4. An aerated fat-based confectionery material according to wherein the lipid phase comprises one or more higher melting-point lipid ingredients and one or more lower melting-point lipid ...

Compositions and Methods for Reducing Ice Crystal Formation

The present invention provides peptoid polymers capable of reducing or inhibiting the formation of ice crystals at sub 0° C. temperatures. Also provided are peptoid-peptide hybrids comprising the peptoid polymers provided herein. The peptoid polymers and peptoid-peptide hybrids provided herein are useful for making cryoprotectant solutions. The peptoid polymers, peptoid-peptide hybrids, and cryoprotectant solutions provided herein are useful for making antifreeze solutions, frozen food products, and cosmetic care products. Also provided herein are methods for preserving a tissue, an organ, a cell, or a biological macromolecule using the compositions described herein. 150-. (canceled)52. The cryoprotectant solution of claim 51 , further comprising a compound selected from the group consisting of an ionic species claim 51 , a penetrating cryoprotectant claim 51 , a non-penetrating cryoprotectant claim 51 , an antioxidant claim 51 , a cell membrane stabilizing compound claim 51 , an aquaporin or other channel forming compound claim 51 , an alcohol claim 51 , a sugar claim 51 , a sugar derivative claim 51 , a nonionic surfactant claim 51 , a protein claim 51 , dimethyl sulfoxide (DMSO) claim 51 , polyethylene glycol (PEG) claim 51 , Ficoll® claim 51 , polyvinylpyrrolidone claim 51 , polyvinyl alcohol claim 51 , hyaluronan claim 51 , formamide claim 51 , a natural or synthetic hydrogel claim 51 , and a combination thereof.53. The cryoprotectant solution of claim 52 , wherein the alcohol is selected from the group consisting of propylene glycol claim 52 , ethylene glycol claim 52 , glycerol claim 52 , methanol claim 52 , butylene glycol claim 52 , adonitol claim 52 , ethanol claim 52 , trimethylene glycol claim 52 , diethylene glycol claim 52 , polyethylene oxide claim 52 , erythritol claim 52 , sorbitol claim 52 , xythyritol claim 52 , polypropylene glycol claim 52 , 2-methyl-2 claim 52 ,4-pentanediol (MPD) claim 52 , mannitol claim 52 , inositol claim 52 , dithioritol ...

PROTEIN BASED FROZEN DESSERT USING ALTERNATIVE SUGARS AND METHODS OF MAKING THE SAME

The present document describes a process for the preparation of a protein-fortified frozen dessert formulation, which comprises the steps of mixing a first mix comprising water and a source of fat; mixing in the first mix a stabilizing agent, a sweetening agent, a first protein mix, to obtain a second mix, pasteurizing the second mix, cooling the second mix to produce a cooled second mix, adding a second protein mix into the cooled second mix, before, after, or before and after step cooling the second mix; ageing the cooled second mix to produce an aged mix; and freezing the aged mix to prepare the protein-fortified frozen dessert formulation. 2. The process of claim 1 , wherein step b) further comprises mixing in a flavoring agent.3. The process of claim 1 , wherein step c) further comprises subjecting said second mix to two stage pressure homogenization.4. The process of claim 1 , wherein said source of fat includes a pasteurized cream claim 1 , an unpasteurized cream claim 1 , a biological cream claim 1 , a processed cream claim 1 , a coconut cream claim 1 , a standardized cream claim 1 , an unstandardized cream claim 1 , a pasteurized milk claim 1 , an unpasteurized milk claim 1 , a milk fat solid claim 1 , a coconut milk claim 1 , a buttermilk claim 1 , a buttermilk solids claim 1 , a dairy based solid claim 1 , a non-dairy based solid claim 1 , a butter based fat claim 1 , an omega fatty acids claim 1 , a palm oil claim 1 , a corn oil claim 1 , and a rapeseed oil claim 1 , or combinations thereof.5. The process of claim 1 , wherein said suitable stabilizing agents comprises gelatin claim 1 , pectin claim 1 , calcium chloride claim 1 , lecithin claim 1 , mono and diglycerides claim 1 , monoglyceride derivatives claim 1 , fatty acid derivatives claim 1 , guar gum claim 1 , gum arabic claim 1 , tara gum claim 1 , acacia claim 1 , acetan claim 1 , acetylated distarch phosphate claim 1 , acetylated starch claim 1 , acid-thinned starch claim 1 , adipic starch claim ...

SURFACE-BAKED FOOD ITEM AND METHOD FOR MANUFACTURING SAME

There is provided a food item capable of maintaining the good crispy texture of the caramelized portion for a long period of time. 1. A surface-baked food item comprising:a first food item; anda second food item containing fat and oil,part or all of a surface of the second food item being coated with a heated product of sugar.2. The surface-baked food item according to claim 1 , wherein at least part of a surface of the first food item is coated with the second food item.3. The surface-baked food item according to claim 1 , wherein the second food item is at least one type of food item selected from the food item group consisting of chocolates and fats and oils.4. The surface-baked food item according to claim 1 , wherein the first food item is at least one type of food item selected from the food item group consisting of pudding claim 1 , crème brulee claim 1 , custard pudding claim 1 , ice cream claim 1 , cake claim 1 , other western unbaked confectionery claim 1 , iced milk claim 1 , lacto ice claim 1 , sherbet claim 1 , other baked confectionery claim 1 , cheese claim 1 , yogurt claim 1 , pasta claim 1 , meat claim 1 , and bread.5. The surface-baked food item according to claim 1 , wherein the second food item is placed so as to coat a surface of the first food item filled in a container having an opening claim 1 , the surface being located on an opening side of the container.6. A method for manufacturing a surface-based food including a first food item and a second food item that coats at least part of a surface of the first food item and contains fat and oil claim 1 , the method comprising the step of heating sugar attached to a surface of the second food item to obtain a heated product of sugar.7. The method for manufacturing a surface-based food according to claim 6 , wherein the heated product of sugar is obtained by caramelizing the sugar by heating. The present invention relates to a surface-baked food item and a method for manufacturing the same.A method ...

FLAVOR MODULATOR HAVING PYRIDINE DERIVATIVE OR SALT THEREOF AS ACTIVE INGREDIENT

2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing. 3. The flavor modulator according to claim 1 , wherein the flavor modulation is flavor impartment or enhancement.4. The flavor modulator according to claim 1 , wherein the flavor modulation is umami impartment.5. The flavor modulator according to claim 1 , wherein the flavor modulation is umami enhancement.6. The flavor modulator according to claim 1 , wherein the flavor modulation is sweetness enhancement.7. The flavor modulator according to claim 1 , wherein the flavor modulation is saltiness enhancement.8. The flavor modulator according to claim 1 , wherein the flavor modulation is milk richness enhancement for a milk or dairy product claim 1 , a food or drink product containing a milk or dairy product claim 1 , or a dairy replacement product.9. A flavor composition for food and drink claim 1 , comprising the flavor modulator according to as an active ingredient.10. A food or drink product comprising the flavor modulator according to .11. The flavor composition for cosmetics comprising the flavor modulator according to as an active ingredient.12. A cosmetic product comprising the flavor modulator according to .13. A flavor imparting or enhancing method for food and drink or cosmetics claim 1 , wherein a compound represented by the formula (1) or a salt thereof in is contained in a food or drink product or in a cosmetic product.14. An umami imparting or enhancing method for food and drink claim 1 , wherein a compound ...

POROUS PARTICLES FOR REDUCING SUGAR IN FOOD

The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous particles and a fat based confectionery product containing them; and the use of the porous particles as sugar replacers in food products such as fat based confectionery products for example, chocolate. 1. Porous particles comprising an amorphous continuous phase , the amorphous continuous phase comprising a sweetener , a bulking agent and a non-dairy protein , wherein the porous particles have a closed porosity of between 10 and 80%.2. Porous particles according to wherein the amorphous continuous phase of the particles has a glass transition temperature of 40° C. or higher.3. Porous particles according to in which the D90 particle size distribution of the porous particles is between 30 and 140 microns.4. Porous particles according to wherein the porous particles have been refined.5. Porous particles according to in which the amorphous continuous phase of the porous particles comprises sucrose claim 1 , bulking agent and non-dairy protein claim 1 , wherein the sucrose is present at a level of at least 30 wt. % and the ratio of sucrose to bulking agent is between 0.5 to 1 and 2.5 to 1 on a dry weight basis.68-. (canceled)9. A process of making the porous particles comprising the steps of:subjecting a mixture comprising sweetener, bulking agent and non-dairy protein to high pressure;adding gas to the mixture;drying the mixture to form porous particles comprising an amorphous continuous phase; andreducing the particle size of the porous particles.10. (canceled)11. A process according to wherein the gas is selected from the group consisting of nitrogen claim 9 , air claim 9 , carbon dioxide claim 9 , argon and nitrous oxide.12. A process according to wherein the drying is spray-drying.13. A process according to wherein the amorphous ...

METHODS OF PREPARING STEVIOL GLYCOSIDES AND USES OF THE SAME

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein. 1. A method for preparing steviol glycosides composition comprising the steps of: (a) passing an initial mixture of steviol glycosides further comprising a solvent through a column packed with a polymer resin wherein the steviol glycosides are retained weakly in the column; and (b) using the solvent to collect a fraction with a high content of Reb D , Reb E , Reb M , Reb N and Reb O to provide a solution with high content of Reb D , Reb E , Reb M , Reb N and Reb O , wherein the Reb DEMNO/T13SG ratio in the solution is higher than the Reb DEMNO/T13SG ratio of the initial mixture of steviol glycosides.2Stevia rebaudianastevia. The method of claim 1 , wherein step (a) initial mixture of steviol glycosides comprises a solvent and steviol glycoside selected from group including but not limited to purified plant material claim 1 , commercially available extract claim 1 , commercially available mixtures of steviol glycosides claim 1 , by-products of other steviol glycosides' isolation and purification processes claim 1 , synthetic or biosynthetic steviol glycosides claim 1 , e.g. enzymatically glycosylated steviol glycosides claim 1 , steviol glycoside products from bioconversion of steviol glycosides by biocatalysts claim 1 , steviol glycosides from fermentation of recombinant microbial host capable of de novo synthesis of steviol glycosides claim 1 , and combinations thereof.3. The method of claim 1 , wherein an initial solvent selected from pure water claim 1 , aqueous acid claim 1 , alcohol-water claim 1 , and alcohol-aqueous acid mixtures with less than forty volume percent alcohol is used to collect the fraction with the high content of Reb D claim 1 , Reb E claim ...

FROZEN AERATED CONFECTIONERY PRODUCT AND A METHOD FOR PREPARING SUCH A PRODUCT

The present invention relates to a method for preparing an aerated frozen confectionery product, preferably ice cream. A further aspect of the present invention further relates to an aerated frozen confectionery product obtainable by said method and to the use of an ingredient mix for preparing an aerated frozen confectionery product. 119.-. (canceled)20. A method for preparing an aerated frozen confectionery product , comprising: (i) 1 to 15% by weight fat;', '(ii) 5 to 40% by weight carbohydrates;', '(iii) 0.1 to 5% by weight of a stabilizer and/or emulsifier;', '(iv) 0.1 to 1.5% by weight protein, whereof at least 30% by weight is caseinate;, '(a) providing an ingredient mix, comprising(b) pasteurizing and homogenizing the ingredient mix;(c) ripening the ingredient mix of step (b) for at least one hour at a temperature between 0 and 100° C.;(d) freezing while aerating the ingredient mix of step (c) up to an overrun of 75 to 150%; and(e) hardening the frozen aerated ingredient mix.21. The method according to claim 20 , wherein the ripening is for 3 to 24 hours at a temperature between 0 and 100° C.22. The method according to claim 20 , wherein the hardening by freezing to a temperature of −180° C. or lower.23. The method according to claim 20 , wherein on a weight basis the ratio fat to protein in the ingredient mix of step (a) is 5 or higher.24. The method according to claim 23 , wherein on a weight basis the ratio fat to protein in the ingredient mix of step (a) is 10 or higher.25. The method according to claim 20 , wherein the ingredient mix of step (a) comprises 0.25 to 1.25% by weight protein.26. The method according to claim 20 , wherein the ingredient mix of step (a) at least 95% by weight of the total amount of protein is caseinate.27. The method according to claim 20 , wherein the protein in the ingredient mix of step (a) further comprises skim milk powder claim 20 , nonfat dry milk solids and/or whey protein.28. The method according to claim 20 , wherein ...

GRANULATION OF A STEVIA SWEETENER

A method for making a granulated sweetener is described. The resulting sweetener has a desirably high solubility level. 19-. (canceled)10. A method for producing a sweetener comprising the steps of:{'i': 'Stevia', 'A) introducing a sweetener powder with a solubility of at least about 1 g per 100 g of water at ambient temperature to a roll compaction apparatus to produce a compacted material;'}B) introducing the compacted material to a size reducing apparatus to obtain a granule mixture; and{'i': Stevia', 'Stevia, 'C) fractionating the granule mixture to obtain a granulated sweetener having a particle size ranging from about 140 μm to about 680 μm and having a dissolution rate greater than a dissolution rate of the powder.'}11Stevia. The method of claim 10 , wherein the dissolution rate of the granulated sweetener is at least about 0.75 grams per minute.12. The method of claim 10 , wherein the roll compaction apparatus operates at between about 5 rpm and about 20 rpm claim 10 , and at a roll pressure of between about 10 bar to about 60 bar to produce the compacted material; and the size reducing apparatus comprises a set of sequentially located granulators equipped with rotors rotating at between about 50 rpm to about 2000 rpm to obtain the granule mixture.13SteviaStevia rebaudiana. The method of wherein the sweetener powder is selected from a group consisting of: Stevioside claim 10 , Rebaudioside A claim 10 , Rebaudioside B claim 10 , Rebaudioside C claim 10 , Rebaudioside D claim 10 , Rebaudioside E claim 10 , Rebaudioside F claim 10 , Rebaudioside M claim 10 , Rebaudioside N claim 10 , Rebaudioside O claim 10 , Steviolbioside claim 10 , Dulcoside A claim 10 , Rubusoside claim 10 , other minor glycosides found in plants claim 10 , and a mixture thereof.14Stevia. The method of claim 10 , further comprising the step of combining the sweetener powder with an additional ingredient before introducing the powder to the roll compaction apparatus.15. The method of claim ...

METHOD OF PRODUCING A FOOD OR BEVERAGE PRODUCT WITH FREE DIVALENT CATIONS PROTEIN AGGREGATION

The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D(mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 5-50 microns mean diameter D(as measured by laser diffraction. 116-. (canceled)1. A food or beverage product comprising:agglomerated proteins comprising aggregates of micellar caseins and whey proteins, a ratio of the micellar caseins to the whey proteins is in a range of 90/10-60/40;6-40 wt. % milk solids; and3-8 mM free divalent cations,{'sub': '(4,3)', 'the food or beverage product has a pH of 6.1-7.1, and the agglomerated proteins have a mean diameter Dof 10-40 microns as measured by laser diffraction.'}2. The food or beverage product of claim 1 , wherein the divalent cations are selected from the group consisting of Ca claim 1 , Mg and combinations thereof.3. The food or beverage product of claim 1 , wherein the divalent cations are Ca.4. The food or beverage product of comprising 3.5-6.5 mM of ...

Composition for coating frozen confectionery and a process for manufacturing same

The invention relates to a composition for coating a frozen confection, the composition comprising 10 to 50 wt. % dry glucose syrup with a DE (Dextrose Equivalent) below 40, and a total amount of mono and di-saccharides below 10 wt. %, and a water activity below 1.0 and 35 to 70 wt. % fat. The invention also relates to a process for making the composition.

PROCESS FOR THE PREPARATION OF A FROZEN DAIRY-BASED PRODUCT

A process for the preparation of a frozen dairy-based product such as ice-cream is described. In at least one embodiment, the product requires no addition of artificial emulsifiers, stabilisers or milk powder and exhibits an excellent mouthfeel, no sandiness and/or a long shelf-life. 1. A process for the preparation of an ice cream product , wherein the product does not contain any artificial emulsifiers , stabilisers or milk powder , comprising:(a) homogenising a premix comprising at least one of milk and cream, egg ingredients, one or more natural sweeteners and optionally salt and at a temperature in the range of about 75° C. to about 85° C. and a pressure in the range of about 125-175 bar to provide a mixture;(b) cooling the mixture obtained to a temperature in the range 2-10° C.;(c) optionally adding any of at least one of natural flavours and fruit/vegetable compositions; i. feeding the resulting mixture into the inlet,', 'ii. mixing the resulting mixture inside the ice cream making device, and', 'iii. outputting the resulting ice cream product through the outlet; and, '(d) freezing the resulting mixture at a temperature of about −3° C. to about −10° C. in an ice cream making device defining an inlet and an outlet, by(e) subjecting the resulting ice cream product of d) to freezing at a temperature in the range of −11° C. to about −40° C.2. The process of claim 1 , wherein in d) freezing the resulting mixture comprises feeding the resulting mixture from the inlet to the outlet at a velocity below 12 cm/s.3. The process of claim 1 , wherein the ice cream making device comprises a mixing device and wherein in d) claim 1 , ii) mixing the resulting mixture inside the ice cream making device comprises operating the mixing device so as to move the resulting mixture at a velocity of at least 1500 mm/s along an inner surface of the ice cream mixing device.4. The process of claim 1 , wherein the ice cream making device comprises a mixing device and wherein in d) claim 1 ...

PREPARED FOODS HAVING HIGH EFFICACY OMEGA 6/OMEGA 3 BALANCED POLYUNSATURATED FATTY ACIDS

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems. 1. A composition for manufacture of a food product , comprising a mixture of omega-6 fatty acids , omega-3 fatty acids , and an antioxidant , wherein the ratio of omega-6 fatty acids to omega-3 fatty acids by weight is from about 0.01:1 to about 4:1; the omega 3 fatty acids comprise a short-chain polyunsaturated fatty acid (“PUFA”) and a long-chain PUFA , where the ratio of short-chain PUFA to long-chain PUFA by weight is from about 0.01:1 to about 5:1; and a standard serving of the food product contains at least 50 mg of long-chain PUFA.2. The composition of claim 1 , wherein the omega-6 fatty acids claim 1 , omega-3 fatty acids claim 1 , and the antioxidant comprise an emulsion.3. The composition of claim 2 , wherein the antioxidant is selected from the group consisting of a sinapyl compound claim 2 , a sulfur containing antioxidant claim 2 , ferulic acid containing antioxidant claim 2 , vitamin E claim 2 , a tocotrienol claim 2 , curcumin claim 2 , inositol claim 2 , and combinations thereof.4. The composition of claim 3 , wherein the antioxidant concentration of the emulsion is between about 5 ppm to 115 ppm.5. The composition of claim 3 , wherein the antioxidant is vitamin E and inositol.6. The composition of claim 1 , wherein the long-chain PUFA is EPA claim 1 , DHA claim 1 , or a combination thereof.7. The composition of claim 1 , wherein the food product is a beverage.8. The composition of claim 7 , wherein the beverage is selected from the group consisting of fruit smoothies claim 7 , flavored beverages claim 7 , orange juice claim 7 , ...

PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products. 1. A process for producing a low-calorie sweetener composition , comprising:a) providing a low intensity sweetener;b) providing a crystallization inhibitor;c) dissolving the sucrose and crystallization inhibitor in water to make a solution with 60% to 80% (w/w) total solids content;d) purging the solution (c) with nitrogen to obtain a purged sugar solution;e) providing a high intensity sweetener;f) dissolving the high intensity sweetener in water to obtain a high intensity sweetener solution with about 10% to about 70% (w/w) solids;g) adding the high intensity sweetener solution to the purged sugar solution to obtain a sweetener composition solution containing about 50% to about 80% (w/w) total solids;h) evaporating the sweetener composition solution to obtain a concentrated sweetener composition solution with about 90% to about 97% (w/w) solids content;i) feeding the concentrated sweetener composition solution to an impact beating apparatus to induce intensive crystallization and residual water evaporation, and to produce free flowing granules of the sweetener composition;j) drying the granules to form the low-calorie sweetener composition.2. The process of claim 1 , wherein the high intensity sweetener is made by a process comprising the steps of: i) drying Stevia rebaudiana leaves; ii) treating the dried Stevia rebaudiana leaves with water to extract sweet glycosides claim 1 , wherein a leaves-water mixture is formed; iii) filtering the leaves-water mixture to obtain an aqueous filtrate; iv) directly treating the aqueous filtrate with calcium hydroxide or calcium oxide to raise the pH of the aqueous filtrate to about 10; ...

COMPOSITIONS AND METHODS FOR REDUCING ICE CRYSTAL FORMATION

The present invention provides peptoid polymers capable of reducing or inhibiting the formation of ice crystals at sub 0° C. temperatures. Also provided are peptoid-peptide hybrids comprising the peptoid polymers provided herein. The peptoid polymers and peptoid-peptide hybrids provided herein are useful for making cryoprotectant solutions. The peptoid polymers, peptoid-peptide hybrids, and cryoprotectant solutions provided herein are useful for making antifreeze solutions, frozen food products, and cosmetic care products. Also provided herein are methods for preserving a tissue, an organ, a cell, or a biological macromolecule using the compositions described herein. 36-. (canceled)810-. (canceled)12. The peptoid polymer of claim 1 , wherein at least 2 instances of Rare independently selected optionally substituted Chydroxyalkyl groups.13. The peptoid polymer of claim 1 , wherein at least 4 instances of Rare independently selected optionally substituted Chydroxyalkyl groups.14. The peptoid polymer of claim 1 , wherein the Chydroxyalkyl group is an independently selected optionally substituted Chydroxyalkyl group.15. (canceled)16. The peptoid polymer of claim 1 , wherein each instance of Ris H.17. The peptoid polymer of claim 1 , wherein n is between 6 and 25.18. (canceled)19. The peptoid polymer of claim 1 , wherein n is between 6 and 22.20. The peptoid polymer of claim 1 , wherein X is selected from the group consisting of H claim 1 , Calkyl claim 1 , and Cacyl; and Y is selected from the group consisting of —OH and amino.21. The peptoid polymer of claim 1 , wherein X and Y are taken together to form a covalent bond.2243-. (canceled)44. The peptoid polymer of claim 1 , wherein the peptoid polymer reduces or inhibits ice crystal formation at a temperature within about 0° C. to about −20° C.45. (canceled)46. (canceled)47. The peptoid polymer of claim 1 , wherein the peptoid polymer reduces or inhibits ice crystal formation at a temperature within about −20° C. to ...

Palatable Foods for a Methionine-Restricted Diet

A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein. 1. A method for lowering the level of methionine in a food , and for treating a human patient or a veterinary patient; said method comprising the steps of:(a) providing a food that comprises one or more proteins containing both methionine and cysteine; wherein the food comprises one or more items selected from the group consisting of milk, nonfat dry milk, yogurt, ice cream, cheese, dairy products, eggs, egg whites, egg yolks, beans, bread, cakes, crackers, cookies, biscuits, pasta, flour, rice, corn meal, cereal products, and grain proteins;(b) oxidizing or partially oxidizing the methionine and the cysteine in the food with an oxidizing agent to produce a methionine-depleted food; wherein the methionine-depleted food contains between 0.85 gram and 1.8 gram methionine per 100 gram total protein; and wherein the methionine-depleted food contains no more than 1.8 gram combined (methionine plus cysteine) per 100 gram total protein; wherein the oxidizing agent comprises ozone or hydrogen peroxide; and wherein the one or more proteins in the methionine-depleted food retain the one or more proteins' naturally-occurring primary structure; and wherein the palatability of the methionine-depleted food is greater than the palatability of a product comprising a mixture of free amino acids whose concentrations match the amino acid levels of the ...

ICE CREAM CONTAINING POLYUNSATURATED FATTY ACIDS

This invention addresses the problem of suppressing deterioration in the flavor of ice cream containing PUFAs over time. This invention was arrived at by discovering that in ice cream containing DHA and/or EPA, abnormal flavors which arise during low-temperature storage can be effectively suppressed when a water phase containing polyphenols is micro-dispersed at 500 nm or less in an oil or fat containing DHA and/or EPA. 1. Ice cream which contains a polyphenol-containing water phase which contains 2 to 100 mass % of polyphenols with respect to a total amount of DHA and EPA that is micro-dispersed at a particle size of 500 nm or less in an oil or fat containing DHA and/or EPA , and contains 0.01 to 2 mass % of DHA and EPA in total , and in which the occurrence of abnormal flavors during low-temperature storage is suppressed.2. The ice cream according to claim 1 , wherein the polyphenols are derived from one or more selected from among tea polyphenols claim 1 , apple polyphenols claim 1 , and grape polyphenols.3. The ice cream according to claim 1 , wherein the ice cream contains 3 mass % or more of milk solids.4. A method of producing the ice cream according to claim 1 , comprising using a polyphenol-containing water phase that is micro-dispersed at a particle size of 500 nm or less in an oil or fat containing DHA and/or EPA so that the polyphenols are contained in an amount of 2 to 100 mass % with respect to a total amount of DHA and EPA as one raw material.5. An oil or fat composition containing polyunsaturated fatty acids for ice cream claim 1 , in which a water phase containing 3 to 70 mass % of polyphenols is micro-dispersed at a particle size of 500 nm or less in an oil or fat containing DHA and/or EPA and the occurrence of abnormal flavors is suppressed during low-temperature storage.6. A method of suppressing the occurrence of abnormal flavors in ice cream containing 0.01 to 2 mass % of DHA and EPA in total during low-temperature storage claim 1 , comprising ...

EMULSION FOR REDUCED FAT FOOD PRODUCTS

The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods. 1. An emulsion of an aqueous phase dispersed in a continuous fat phase , wherein the aqueous phase forms droplets in the continuous fat phase and one or more of the droplets is individually encased in a crystalline shell comprising crystalline monoacylglycerols and crystalline triacylglycerols , wherein the monoacylglycerols and the triacylglycerols each or together have a higher crystallization temperature than the continuous fat phase.2. The emulsion according to claim 1 , wherein the monoacylglycerols and the triacylglycerols comprise fatty acids with the same alkyl chain length or fatty acids with alkyl chains that differ in length by up to two carbons.3. The emulsion according to claim 1 , wherein the monoacylglycerols and triacylglycerols comprise fatty acids which are fully saturated.4. The emulsion according to claim 1 , wherein the monoacylglycerols and triacylglycerols comprise the same fatty acids.5. The emulsion according to claim 4 , wherein the monoacylglycerols comprise glycerol monostearate and glycerol monopalmitate and the triacylglycerols comprise glycerol tristearate and glycerol tripalmitate.6. The emulsion according to claim 1 , wherein the crystalline shell further comprises a non-crystallizing emulsifier claim 1 , preferably polyglycerol polyricinoleate.7. The emulsion according to claim 1 , wherein the crystalline shell consists of crystalline monoacylglycerols claim 1 , crystalline triacylglycerols claim 1 , and a non-crystallizing emulsifier claim 1 , wherein the monoacylglycerols and the triacylglycerols each or together have a higher crystallization temperature than the continuous fat phase.8. The emulsion according to claim 1 , wherein the difference between the crystallization temperature of the monoacylglycerols and the ...

FROZEN CONFECTION

The invention relates to frozen confections such as water ices, fruit ices, sorbets and the like. Frozen confections such as water ices, fruit ices, sorbets and the like are popular with consumers. A particular characteristic of these products, though, is that they are perceived to have a weak flavour. Thus the invention provides a frozen confection comprising: (a) 0.001 to 6, preferably 0.01 to 2, most preferably 0.1 to 2% w/w edible oil with a melting temperature of −40 to 20, preferably −40 to 10 degrees centigrade; (b) 0.01 to 2.0, preferably 0.1 to 1% w/w plant fibre; (c) 1 to 30, preferably 2 to 25% w/w freezing point depressant; (d) 0.001 to 5, preferably 0.001 to 2, most preferably 0.001 to 0.5% w/w one or more flavours; and wherein the frozen confection has an overrun of 5 to 200, preferably 5 to 100, most preferably 5 to 50%, wherein the preparation of the frozen confection comprises an homogenisation step, wherein the plant fibre comprises: at least 50, preferably at least 70% w/w cellulose and hemicellulose; 5-30, preferably 5-20% w/w pectin; and less than 5% w/w lignin, wherein the plant fibre has a water binding capacity before the homogenisation step of more than 800% by weight and after the homogenisation step of more than 1000, preferably more than 2000, more preferably more than 3000% by weight. 1. A frozen confection comprising:(a) 0.001 to 6, preferably 0.01 to 2, most preferably 0.1 to 2% w/w edible oil with a melting temperature of −40 to 20, preferably −40 to 10 degrees centigrade;(b) 0.01 to 2.0, preferably 0.1 to 1% w/w plant fibre;(c) 1 to 30, preferably 2 to 25% w/w freezing point depressant;(d) 0.001 to 5, preferably 0.001 to 2, most preferably 0.001 to 0.5% w/w one or more flavours; andwherein the frozen confection has an overrun of 5 to 200, preferably 5 to 100, most preferably 5 to 50%,wherein the preparation of the frozen confection comprises an homogenization step,wherein the plant fibre is citrus fibre or sugar cane fibre and ...

Compositions and methods for treating crohn's disease and related conditions and infections

In alternative embodiments, the invention provides a “triple combination” therapy for treating, ameliorating and preventing Crohn's Disease (or Crohn syndrome, terminal or distal ileitis or regional enteritis) or related disorders and conditions in mammals, such as paratuberculosis in mammals, or Johne's disease, including genetically-predisposed and chronic disorders, where the microbial or bacterial flora of the bowel is at least one causative or symptom-producing factor; and compositions for practicing same. In alternative embodiments, methods and compositions of the invention comprise or comprise use of therapies, medications, formulations and pharmaceuticals comprising active agents that can suppress or eradicate the microbiota super-infection that causes Crohn's Disease or paratuberculosis infection in mammals. In alternative embodiments, the methods and uses of the invention for treating, ameliorating and preventing Crohn's Disease and complications of Crohn's Disease, or related disorders and conditions in mammals, such as paratuberculosis in mammals, or Johne's disease, comprises administration to an individual (human or mammal) in need thereof: (1) an anti-TNFα composition, or a composition capable of down-modulating TNFα activity; (2) a Hyperbaric Oxygen Treatment, or HBOT; and (3) an anti- Mycobacterium avium sub species paratuberculosis (MAP) (an anti-MAP) agent, composition or therapy.

Food Products Prepared with Soluble Whole Grain Oat Flour

Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits. 1. A bakery product selected from the group consisting of muffins , cookies , breads , bagels , pizza crust , cakes , crepes , and pancakes prepared from ingredients comprising soluble oat flour in an amount of 2 to 10 wt % as a texturizer.2. The bakery product of wherein the product is a cookie comprising about 15-35 wt % oat flour wherein the oat flour further comprises oat flakes claim 1 , oat flour claim 1 , and soluble oat flour.3. The bakery product of wherein oat flakes and oat flour comprise about 15-25 wt % of the cookie and soluble oat flour comprises about 2-5 wt % of the cookie.4. The bakery product of wherein the product is a muffin comprising about 20-30% wt % flour and wherein about 5-10% of the oat flour is soluble oat flour.5. The bakery product of wherein the soluble oat flour provides at least ½ serving of whole grains.6. Instant oatmeal comprising oat flakes and a powder claim 1 , wherein the powder comprises flavors claim 1 , sweeteners claim 1 , and at least one texturizer; wherein the at least one texturizer comprises 0.09 to 0.3 wt % soluble oat flour.7. The instant oatmeal of wherein the at least one texturizer consists of soluble oat flour and guar gum.8. The instant oatmeal of wherein the at least one texturizer consists of soluble oat flour.9. A ready-to-eat soup comprising about 2 to 10 wt % of soluble oat flour based on total weight of the soup wherein the soluble oat flour provides at least ½ serving of whole grains per 8 oz serving.10. A frozen commodity selected from the group ...

STRUCTURED VEGETABLE FAT COMPOSITIONS, A PROCESS FOR OBTAINING SAME AND USE THEREOF

The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sweet creams and fillings for food products such as cakes, biscuits, bonbons, and the like. And more specifically, it relates to the production of fats with low contents of saturated fatty acids based on vegetable oils and structuring agents rich in monoacylglycerols. 1. A STRUCTURED VEGETABLE FAT COMPOSITION , characterized by comprising:i) From 1% to 15% by weight of an emulsifier, based on the total weight of the composition, the emulsifier being derived from totally hydrogenated vegetable oils, the emulsifier ranges from 52 to 99% of a mixture of monoacylglycerols and diacylglycerols by weight, based on the total weight of the emulsifier, andii) at least one refined vegetable oil selected from refined vegetable oils, which may or may not include fractioned and/or hydrogenated products,wherein said structured composition contains maximum limit of 2% of trans fatty acids and exhibits contents of saturated fatty acid lower than or equal to 39% by weight, based on the total weight of the composition.2. THE STRUCTURED VEGETABLE FAT COMPOSITON according to claim 1 , characterized in that the amount of vegetable oils ranges preferably from 85 to 99% by weight based on the total weight of the composition.3. THE STRUCTURED VEGETABLE FAT COMPOSITON according to claim 1 , characterized in that the vegetable oils comprise oleic and linoleic fatty acids.4. THE STRUCTURED VEGETABLE FAT COMPOSITON according to claim 1 , characterized by comprising preferably from 2% to 10% by weight of the emulsifier claim 1 , based on the total weight of the composition.5. THE STRUCTURED VEGETABLE FAT COMPOSITON according to claim 1 , characterized by comprising a mixture of fatty acids mono- and di-glyceride emulsifier and propylene glycol ester.6. A PROCESS ...

ANHYDROUS FOOD PRODUCT WITH A BASE OF COCOA BUTTER AND DRY PLANT MATERIAL

The present invention relates to a new anhydrous food product with a base of cocoa butter and dry plant material, designed to be hydrated to allow rapid and simple production of sweet or savoury prepared food products. The invention also relates to a method for the production thereof and to the use thereof for manufacturing prepared food products. 1. An anhydrous food product comprising:between 15% and 40% by weight of cocoa butter;between 3% and 50% by weight of dry plant material;between 10% and 38% by weight of mono-, di- and/or polysaccharides;between 10% and 40% by weight of fat having a solid fat content less than or equal to 40% at 20° C.;optionally up to 30% by weight of dry dairy material;optionally up to 20% by weight of sweetening agent;optionally up to 8% by weight of spices;optionally up to 5% by weight of emulsifier;a weight ratio between the fat having a solid fat content less than or equal to 40% at 20° C. and the cocoa butter is greater than 0.25;a water content less than 5% by weight; andthe dry material of the product has a D(90) less than or equal to 50 microns in the finished product.2. The anhydrous food product according to claim 1 , wherein the dry plant material is dry non-fat cocoa powder and represents between 3% and 40% by weight claim 1 , and in that the mono- claim 1 , di- and/or polysaccharides represent between 15% and 38% by weight.3. The anhydrous food product according to claim 2 , wherein:the cocoa butter represents between 20% and 40% by weight;the dry non-fat cocoa powder represents between 10% and 40% by weight;the mono-, di- and/or polysaccharides represent between 20% and 38% by weight;the fat having a solid fat content less than or equal to 40% at 20° C. represents between 10% and 30% by weight;the weight of the dry dairy material, when present, represents up to 20% by weight, andthe spices, when present, represent up to 5% by weight.4. The anhydrous food product according to claim 2 , wherein:the cocoa butter represents ...

ENZYMATIC SYNTHESIS OF SOLUBLE GLUCAN FIBER

An enzymatically produced soluble α-glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble α-glucan fiber composition can be blended with one or more additional food ingredients to produce fiber-containing compositions. Methods for the production and use of compositions comprising the soluble α-glucan fiber are also provided. 113-. (canceled)14. A method of producing alpha-glucan in a food product , said method comprising:combining a food product that has at least water and sucrose with a glucosyltransferase enzyme comprising an amino acid sequence that is at least 90% identical to SEQ ID NO:10 or SEQ ID NO:43, wherein alpha-glucan is produced by the glucosyltransferase enzyme in the food product.15. The method of claim 14 , wherein the food product is a liquid food product.16. The method of claim 14 , wherein the food product is a dairy product.17. The method of claim 14 , wherein the food product is a beverage.18. The method of claim 17 , wherein the beverage is a carbonated beverage.19. The method of claim 17 , wherein the beverage is a fruit juice.20. The method of claim 17 , wherein the beverage is a concentrated juice.21. The method of claim 17 , wherein the beverage is a milk-based drink.22. The method of claim 14 , wherein the food product is selected from the group consisting of yogurt claim 14 , yogurt drinks claim 14 , milk drinks claim 14 , flavored milks claim 14 , smoothies claim 14 , ice cream claim 14 , shakes claim 14 , quarg claim 14 , whipped mousse claim 14 , fondants claim 14 , nougats claim 14 , soups claim 14 , syrups claim 14 , sauces claim 14 , dressings claim 14 , and coffee creamers.23. The method of claim 14 , wherein the food product is a bakery product.24. The method of claim 14 , wherein the food product has a caloric content that is reduced in comparison to the corresponding caloric content of the food product before said combining.25. The method of claim 14 , ...

PRE-MIX COMPOSITIONS FOR THE MANUFACTURE OF SOFT SERVE PRODUCTS

A pre-mix composition that forms a soft serve product, the composition comprising: calories: 80-125 kcal/100 grams of pre-mix; protein: 3-8 g/100 grams of pre-mix; fat: 0.5-2.5 g/100 grams of pre-mix; carbohydrates: 10-40 g/100 grams of pre-mix; sugar 4.5-6.5 g/100 grams of pre-mix; and dietary fiber: 0.5-4.5 g/100 grams of pre-mix; wherein, comprises the taste profile comparable to a reference pre-mix: sweetness (GL1) −70-(−80); bitterness (COO) −72-(−74); richness (CPA (AAE)) −13-(−16); after-taste (AAE) −19-(−20); and (AE1) −18-(−20); saltiness (CTO) −5-(−7) and wherein, the taste profile is measured by the E-tongue test. The pre-mix composition that is made into a soft serve product of the present invention has substantially lower (e.g. 10%, 20%, 30%, 40%, or 50%) calories, fat content and/or sugar level and/or any combination therein when compared to a reference pre-mix composition that is made into a soft serve product. At the same time, the consumer experience of the present invention is at least as good as the reference product (e.g. taste and appearance and mouth feel). 1. A soft serve pre-mix composition comprising: i) calories: 80-125 kcal/100 grams of composition;', 'ii) protein content: at least 3 grams/100 grams of composition;', 'iii) fat content: 0.5-3 grams/100 grams of composition;', 'iv) sugar content: 4-7 grams/100 grams of composition; and', 'v) dietary fiber content: 0.5-5 grams/100 grams of composition;, 'a) nutritional data comprising [ {'br': None, "total sweetness index=sum (Ingredient's Sweetness Intensity Factor of each ingredient having a measured sweetness index multiplied by the Total % of Formulation);"}, 'i) a total sweetness index of between 13 to 20, wherein the sweetness index is calculated by, 'wherein the bulking agent is selected from the group of bulking agents consisting of polyols, glycerols, dietary fiber, maltodextrin and combinations thereof,', 'ii) 13-19% of bulking agents (net weight basis of total composition);'}, 'iii ...

Spray dried cacao pulp

The present disclosure is directed to a novel food ingredient, namely spray dried cacao pulp and spray dried cacao pulp on a carrier and methods of preparing and using the same.

NOVEL PREPARATION OF FAT-BASED CONFECTIONS

The present disclosure is directed to a novel method of preparing fat-based confectionery products. 1. A method of preparing confectionery compositions , wherein the composition is prepared by creating a water in fat emulsion within a spray dryer.2. The method of claim 1 , wherein the method comprises spray drying ingredients and centrifuging the resulting spray dried material.3. A composition produced by the process of claim 1 , wherein the composition does not comprise any added sugar.4. A method of manufacturing a food or confectionery ingredient comprising spray drying cacao pulp with a carrier.5. The method of claim 4 , wherein the carrier is cocoa powder claim 4 , cocoa pod fiber claim 4 , cocoa butter or another product derived from a cocoa pod.6. The method of claim 1 , wherein the spray drying occurs at an inlet temperature of 120° C. to 180° C.7. The method of claim 1 , wherein the spray drying occurs at an outlet temperature of 60° C. to 100° C.8. The method of claim 1 , wherein the spray drying occurs in a spray dryer coated with polytetrafluroethylene.9. A composition produced by the process of .10. A composition comprising a confectionery ingredient produced by the method of claim 1 , wherein the composition is a fat-based confectionery product.11. A composition comprising a confectionery ingredient produced by the method of claim 4 , wherein in the composition is a non-fat based confectionery product.12. The composition of claim 12 , wherein the non-fat based confectionery product is an ice cream.13. (canceled)14. (canceled)15. (canceled)16. A method of producing a sugar suitable for use in a chocolate or compound coating without milling or conching.17. A fruit confection comprising fruit material dispersed with cocoa butter.18. The fruit confection of claim 14 , wherein the dispersion of the fruit material with the cocoa butter is achieved through spray drying.19. The fruit confection of claim 15 , wherein the fruit confection has a particle size of ...

PLANT-BASED FROZEN CONFECTION

The present invention relates to a plant-based frozen confection comprising: fat in an amount of 1 to 15 wt %; sugars in an amount of 10 to 30 wt %; and pulse protein in an amount of 0.4 to 10 wt %; wherein the pulse protein comprises soy protein and fava bean protein in a weight ratio of 1:1 to 1:4. 1. Plant-based frozen confection comprising:fat in an amount of 1 to 15 wt %;sugars in an amount of 10 to 30 wt %; andplant protein in an amount of 0.4 to 10 wt %;wherein the plant protein comprises soy protein (S) and fava bean protein (F) in a weight ratio (S:F) of 1:1 to 1:4.2. Plant-based frozen confection according to claim 1 , wherein the weight ratio of soy protein to fava bean protein is 1:1.4 to 1:3.3. Plant-based frozen confection according to claim 1 , wherein the frozen confection has an overrun of 50% to 150%.4. Plant-based frozen confection according to claim 1 , wherein the frozen confection additionally comprises nut solids in an amount of 1 wt % to 8 wt %.5. Plant-based frozen confection according to claim 4 , wherein the nut solids are almond solids or coconut solids.6. Plant-based frozen confection according to claim 1 , wherein the amount of fat is 4 wt % to 8 wt %.7. Plant-based frozen confection according to claim 1 , wherein the frozen confection additionally comprises soluble fibre in an amount of 1.4 wt % to 15 wt %.8. Plant-based frozen confection according to claim 1 , wherein the frozen confection comprises soy protein (S) in an amount of 0.18 wt to 2 wt %.9. Plant-based frozen confection according to claim 1 , wherein the frozen confection comprises fava bean protein (F) in an amount of 0.4 wt % to 6.5 wt %.10. Plant-based frozen confection according to claim 1 , wherein 70 wt % to 100 wt % of the plant protein is pulse protein.11. Plant-based frozen confection according to claim 1 , wherein the plant protein additionally comprises cereal protein. The invention relates to plant-based frozen confections, in particular to the use of specific ...

FAT-BASED CONFECTIONERY PRODUCTS

The invention relates to the use of encapsulated oils for the preparation of fat based confectionery compositions and products, to confectionery products and compositions comprising encapsulated oil and to processes for the preparation thereof. The encapsulated oil comprises a liquid oil encapsulated in an outer shell comprising cross-linked agent and a structuring agent incorporated into the capsule or added externally. 1. A fat based confectionery product composition comprising an encapsulated oil , wherein the encapsulated oil comprises at least 40% w/w of a liquid oil in an inner core and an encapsulating outer shell comprising a cross-linked agent , and wherein either such encapsulated oil further comprises at least one structuring agent or such encapsulated oil is used in combination with at least one structuring agent in the fat-based confectionary product composition.2. A fat based confectionery product composition according to wherein the structuring agent is a high melting point emulsifier and is selected from the group consisting of: monoglycerides claim 1 , diglycerides claim 1 , citric acid esters of monoglycerides and/or diglycerides claim 1 , lactic acid esters of monoglycerides and/or diglycerides claim 1 , diacetyl tartaric esters of monoglycerides (DATEM) and/or diglycerides claim 1 , acetic acid ester of monoglycerides (ACETEM) and/or diglycerides claim 1 , succinic acid esters of monoglycerides (SMG) and/or diglycerides claim 1 , lactic acid esters of monoglycerides (Lactem) and/or diglycerides claim 1 , ethoxylated mono and diglycerides; polyglycerol esters of fatty acids; sorbitan esters and sugar esters claim 1 , polyglycerol esters of fatty acids and any mixture thereof.3. A fat based confectionery product composition according to claim 1 , wherein the amount of the at least one structuring agent ranges from at least 0.05% w/w to up to 25% w/w of the fat based confectionery product composition.4. A fat based confectionery product composition ...

NON-DAIRY HIGH-DENSITY KOSHER FROZEN DESSERT PRODUCT AND PROCESS THEREFOR

The present invention provides novel non-diary frozen desserts and methods of preparation thereof, the method including forming a first mixture by mixing water and stabilizer, mixing ingredients with the first mixture to form a light mix, folding the light mix with at least one pre-pasteurized egg product to form a heavy mix and freezing the heavy mix for less than twenty minutes to form the non-dairy frozen dessert. 1. A rapid cold method for forming a non-dairy frozen dessert , the method comprising:a. forming a first mixture by mixing water, optionally at least one sweetener and a stabilizer for under twenty minutes;b. mixing ingredients with said first mixture for under thirty minutes to form a light mix;c. folding said light mix with at least one pre-pasteurized egg product for less than twenty minute to form a heavy mix; andd. freezing said heavy mix for less than twenty minutes to form said non-dairy frozen dessert.2. A method according to claim 1 , wherein said first mixture is formed using a ratio of water:stabilizer of 500:1 to 50:1.3. A method according to claim 1 , wherein said forming step is a forming an emulsion step.4. A method according to claim 3 , wherein said emulsion is an oil-in-water emulsion.5. A method according to claim 1 , wherein said ingredients comprise at least one flavor claim 1 , a sweetening agent and a non-dairy cream or creamer.6. A method according to claim 5 , wherein said sweetening agent is selected from sugar claim 5 , syrup claim 5 , an artificial sweetener and stevia.7. A method according to claim 5 , wherein said non-dairy cream weight to said first mixture weight is in a weight ratio of 1000:1 to 5:1.8. A method according to claim 1 , wherein said at least one pre-pasteurized egg product is in ratio of 1:10 to 1:2 with said water.9. A method according to claim 1 , wherein said method takes less than 60 minutes.10. A method according to claim 9 , wherein said method takes less than 45 minutes.11. A method according to ...

PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof. 1. A combination of edible oils , comprising:a. omega-6 fatty acids; and 'wherein (i) the ratio of omega-6 fatty acids to omega-3 fatty acids, by weight, is from 0.01:1 to 5:1; (ii) the ratio of short-chain omega-3 PUFA to long-chain omega-3 PUFA, by weight, is from 0.01:1 to 5:1.', 'b. omega-3 fatty acids that comprise a short-chain omega-3 polyunsaturated fatty acid (“PUFA”) and a long-chain omega-3 PUFA, where the short-chain omega-3 PUFA has fewer than 20 carbon atoms in an aliphatic tail and the long-chain omega-3 PUFA has at least 20 carbons in an aliphatic tail;'}2. The combination of claim 1 , further comprising an antioxidant.3. The combination of claim 2 , wherein (i) the ratio of omega-6 fatty acids to omega-3 fatty acids claim 2 , by weight claim 2 , is from 0.25:1 to 3:1; and (ii) the ratio of short-chain omega-3 PUFA to long-chain omega-3 PUFA claim 2 , by weight claim 2 , is from 0.01:1 to 3:1.5. The combination of claim 1 , further comprising omega-9 fatty acids claim 1 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 1 , by weight claim 1 , is from 0.01:1 to 5:1.6. The combination of claim 5 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 5 , by weight claim 5 , is from 0.05:1 to 5:1.7. The combination of claim 6 , wherein the ratio of omega-9 fatty acids to omega-6 fatty acids claim 6 , by weight claim 6 , is: (a) about 0.1:1 to about 2:1; or (b) about 1:1 to about 4:1.8. The combination of claim 2 , wherein the combination is an oil product.9. The ...

METHOD FOR PRODUCING CRUNCH/CRISP FROZEN DESSERT CONFECTION

A method for making dessert confections within a crunch/crisp encasement comprising the steps of: preparing a mixture of crunch/crisp material with an edible binder; placing a first portion of the mixture into a first open mold to form a first structure; forming a retention cavity in the first structure; placing a second portion of the mixture of crunch/crisp material with edible binder into a second open mold to form a second structure; allowing the first and second mixture structures in the first and second molds to harden; removing the first and second mixture structures from the respective first and second molds; placing a structurally self-supporting filler dessert material into one or both of the retention cavities of the first and second mixture structures; and connecting the first and second mixture structures, to form an enclosure comprised of the crisp/crunch material with binder and filler dessert material in a hollow therein. 1. A method for making a dessert confection within a crunch/crisp encasement comprising the steps of:i. preparing a mixture of crunch/crisp material with an edible binder to form a solid impressionable material;ii. placing a first portion of the solid impressionable mixture of crunch/crisp material with binder into a first open mold to form a first molded crisp/crunch impressionable mixture structure;iii. forming a retention cavity in the first solid impressionable mixture;iv. placing a second portion of the solid impressionable mixture of crunch/crisp material with edible binder into a second open mold to form a second molded crisp/crunch impressionable mixture structure;v. if necessary, allowing the first and second mixture structures in the first and second molds to harden;vi. removing the first and second mixture structures from the respective first and second molds;vii. placing a structurally self-supporting filler dessert material into one or both of the retention cavities of the first and second mixture structures; andviii. ...

FROZEN CONFECTION AND PROCESS OF MAKING

The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection. 1. A process for preparing a frozen confection comprising:a) Mixing ingredients;b) Freezing and aerating the mixed ingredients to produce a base frozen confection,c) Feeding a free oil-containing viscous flavoring or other ingredient and the base frozen confection into a static mixer to produce the frozen confection flavored with a viscous, free oil-containing flavorant/ingredient.2. The process of wherein the proportion of the viscous flavoring/ingredient to the base frozen confection fed into the static mixer is such that the frozen confection containing flavorant/ingredient comprises from 6-20 wt % of viscous flavouring/ingredient.3. The process of wherein the proportion of the viscous flavoring/ingredient to the frozen confection fed into the static mixer is such that the frozen confection comprises from 8-15 wt % of viscous flavouring/ingredient.4. The process of wherein the frozen confection flavored with viscous claim 1 , free oil-containing flavorant/ingredient is homogeneous to eye and taste.5. The process according to wherein the frozen confection prior to combining with the flavorant or ingredient in the static mixer has an overrun of from 20 to 150%.6. The process according to wherein the frozen confection ...

NANOLIPIDS WITH ENCAPSULATED ALCOHOL

Ethanol-containing nanolipid particles are disclosed which can be used in food products, frozen desserts, or beverages. The nanolipidic vehicles in which ethanol-containing substances are encapsulated can be combined with food products, desserts or beverage ingredients, including foods that are subsequently frozen. The frozen food product, dessert or beverage can remain in a frozen state during consumption by an individual. A composition comprising ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages is disclosed. 1. A food product having ethanol-loaded nanolipidic particles (NLPs) comprising:(a) a solvent diluted precursor stock having substantially unloaded nanolipid particles (NLPs) made from phospholipids, ethanol and water added to an ethanol solvent at a ratio of about 1 part precursor stock to about 20 parts ethanol solvent (volume/volume) to about 1 part precursor stock to about 0.3 parts ethanol solvent (volume/volume); and(b) an aqueous-ethanol monophase having an ethanol-containing substance suitable for human consumption and an aqueous solvent, said ethanol-containing substance loads as a passenger within said one or more substantially unloaded nanolipid particles (NLPs) after said solvent-diluted precursor stock is combined with said aqueous-ethanol monophase resulting in an ethanol-loaded nanolipid particle (NLP).2. The food product of claim 1 , wherein said ethanol-loaded nanolipid particles (NLPs) are sized from 20 nm to 300 nm after loading with the ethanol-containing substance.3. The food product of claim 1 , wherein said ethanol-containing substance suitable for human consumption is an ethanol-containing beverage product.4. The food product of claim 1 , wherein said aqueous-ethanol monophase comprises 50% ethanol in water (volume/volume).5. The food product of claim 1 , wherein said aqueous-ethanol monophase comprises 12.5% ethanol in water (volume/volume).6. The food product of claim 1 , ...

SEALED PACK OF INGREDIENTS FOR AN INDIVIDUAL SMOOTHIE, AND ASSOCIATED METHODS AND APPARATUSES

A sealed pack () contains quantities of ingredients to make an individual smoothie portion. The ingredients comprise a flavour ingredient () such as pieces of fruit (strawberries, raspberries, mango), a frozen portion of liquid () such as water, fruit juice, milk, coffee or tea; and a consistency ingredient () such as ice-cream, sorbet and yoghurt. The pack may be subjected to a temperature sufficiently low to maintain the frozen state of some of the ingredients in the pack (). Also disclosed is a method of packaging the ingredients into the pack, or into first and second containers, or into a container with compartments for different ingredients in frozen and unfrozen states; and a method of preparing an individual smoothie using the sealed pack wherein the ingredients are blended with additional liquid; and an apparatus that uses sealed pack for automatically vending an individual smoothie portion. 1. A method for storing ingredients for preparing an individual portion of a smoothie , said method comprising the steps of:placing a flavour ingredient into a pack, the flavour ingredient selected of a quantity suitable for the individual smoothie portion of the smoothie and of a quantity to suitably fill a cup of a standard cup size when served to a consumer;placing a frozen ingredient into the pack in an amount selected to produce the individual smoothie portion when combined with the amount of the flavour ingredient, the frozen ingredient comprising a plurality of frozen individual pieces sized to contribute through blending to predetermined product consistency;placing into the pack at least one additional consistency ingredient in an amount to produce the individual smoothie portion when combined with the amount of the flavour ingredient and the amount of the frozen ingredient, when served, the at least one additional consistency ingredient selected to consistently produce single-serving smoothies including the individual smoothie portion with a predetermined ...

PULSE AND CEREAL PROTEIN FROZEN COMPOSITION

A frozen confection which is essentially free of ingredients of animal origin, such as milk ingredients, yet which includes good quality protein. Notwithstanding the minimized or absent animal derived ingredients, the product provides the sensory experience of ice cream. The experience is reflected in texture, mouth feel and melt profile. The compositions of the invention is a frozen confection comprising: 1-20 wt % triglyceride oil, 0.5-15 wt % total protein, 10-40 wt % sugar solids and 0-1 wt % emulsifier and 0-1 wt % stabilizer wherein the protein comprises at least one cereal protein such as oat protein and at least one pulse protein such as pea protein. 1. A frozen confection comprising:1-20 wt % triglyceride oil, 0.5-15 wt % total protein, 10-40 wt % sugar solids and 0-1 wt % emulsifier and 0-1 wt % stabilizer wherein the protein comprises at least one cereal protein selected from the group of oat, wheat, rye, barley, rice, corn, sorghum, quinoa, buckwheat, fonio, triticale and millet and mixtures thereof, and at least one pulse protein selected from the group of pea, lentil, bean and lupin.2. The frozen confection according to wherein at least 40 wt % of the total protein is pulse protein or cereal protein.3. The frozen confection according to where at least 80 wt % of the total protein is pulse protein or cereal protein.4. The frozen confection according to wherein from 25 wt %-85 wt % of the combined pulse and cereal protein is pulse protein.5. The frozen confection according to which is essentially free of protein derived from animals.6. The frozen confection according to which is essentially free of ingredients derived from animals.7. The frozen confection according to wherein the cereal protein comprises oat and the pulse protein comprises pea.8. The frozen confection according to wherein the protein includes all of the essential amino acids.9. The frozen confection according to wherein the average bubble diameter is between 20 and 200 μm in the produced ...

PROCESS FOR MAKING AN ALCOHOL-CONTAINING FROZEN COMESTIBLE AND PRODUCT THEREOF

A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids and products thereof is provided. The process comprises rapidly solidifying an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing admixture. The single-phase solid alcohol-containing admixture, and/or pieces thereof, is then tempered by raising the temperature thereof so as to soften the single-phase solid alcohol-containing admixture and/or meld the pieces thereof into a single tempered mass. The single tempered mass is then re-hardened by reducing the temperature thereof. Also, a process for incorporating the single-phase solid frozen alcohol-containing admixture into a non-alcohol-containing composition is provided. 1. A process for the production of an alcohol-containing frozen comestible from a liquid composition comprising a sugar component , a fat component and a water component , comprising cooling said composition to effect solidification , characterized in that said composition further comprises an ethyl alcohol component and said cooling is provided at such a rapid rate by an initial cooling environment so as to effect simultaneous solidification of each of said components to provide a single-phase solid admixture at a solidification temperature.2. The process as defined in claim 1 , wherein the temperature differential between said initial cooling environment and said liquid composition is sufficiently large to effect said simultaneous solidification at said rapid rate.35-. (canceled)6. The process as defined in claim 1 , wherein said liquid composition is introduced to said initial cooling environment in a shower-type or drop-wise fashion to effect said simultaneous solidification.7. The process as defined in claim 1 , wherein said initial cooling environment is provided as a suitably cold contact medium and said liquid ...

FUNCTIONAL FAT FILLED NATURAL MANGO POWDER COMPOSITION AND PRODUCTS MADE THERE OF

The present invention relates to a spray dried 20-65% of natural mango pulp base powder which is composed of 21-55% of fat which can be used as an alternative to mango based desserts, soft serve ice creams and fillings. A functional fat filled natural mango powder comprise of 21-55% by weight of fat, 1-5% by weight of one or more proteins, 0.5-5% by weight of one or more emulsifier system, 1.5-2.0% by weight of buffers, 1-5% by weight of water and the balance is made up of non-starchy carbohydrates, antioxidants and stabilizers. Optionally flavor, color and anticaking agents can be supplemented to the composition. The above composition can be used directly or after reconstituted with water, to prepare foods such as desserts, fillings, mango shake. A functional fat filled natural mango powder can be conveniently used to develop processed food products such as soft serve ice cream, mango whipped toppings, mango mousse, mango puddings, kheer, custard, shrikhand, mango lassi. 1. A functional fat filled natural mango powder (20-40% fat and 40-60% mango pulp) composition comprising:20 to 60% by weight fat,20-60% by weight mango pulp,2 to 5% by weight protein,0.5-5% by weight emulsifier, and1-5% by weight water.2. The functional fat filled natural mango powder (20-40% fat and 40-60% mango pulp) of further comprising 0.1-5% of an effective amount of stabilizer and an effective amount of buffering agents claim 1 , wherein the stabilizer and the buffering agents are selected from Di-sodium phosphate claim 1 , Di-potassium phosphate and sodium citrate.3. The functional fat filled natural mango powder (20-40% fat and 40-60% mango pulp) of comprising flavor enhancers such as salt.4. The functional fat filled natural mango powder (20-40% fat and 40-60% mango pulp) composition of comprising 0.1-2% of anticaking agents.5. The functional fat filled natural mango powder (20-40% fat and 40-60% mango pulp) composition of comprising 20% to 60% by weight mango pulp claim 1 , wherein ...

FROZEN DESSERT MIXES USING SOY PROTEIN PRODUCTS

A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and being completely soluble at pH values of less than about 4.4 and heat stable at such pH values is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix.

COMPOSITION FOR PREPARING A FROZEN CONFECTION

The present invention relates to an aqueous composition in liquid form, which contains oil, milk protein, monosaccharides, disaccharides, and/or oligosaccharides, one or more emulsifiers, and a combination of water-insoluble cellulose-based fibres and one or more water-soluble hydrocolloids. The composition may be aerated, and may be used to be frozen quiescently to prepare a frozen confection. The invention also provides a method for preparation of the composition of the invention, and a method for freezing the aerated composition of the invention. The liquid composition can be distributed at temperatures above 0° C., and frozen at the point of use prior to consumption, such that much energy is saved as compared to distribution of frozen confections at temperatures below 0° C. 1. A composition in liquid form comprising water;oil at a concentration ranging from 0.5% to 8% by weight;milk protein at a concentration ranging from 0.9% to 2.5% by weight;one or more compounds selected from monosaccharides, disaccharides, and oligosaccharides, at a concentration ranging from 32% to 40% by weight, and wherein a mixture of the one or more compounds selected from monosaccharides, disaccharides, and oligosaccharides has a number average molecular weight n ranging from 240 to 350 gram per mole; andone or more emulsifiers; andwater-insoluble cellulose-based fibres and one or more water-soluble hydrocolloids to provide an apparent yield stress of at least 1 Pa; and wherein the total solids content ranges from 30% to 50% by weight.2. A composition according to claim 1 , wherein the mixture of the one or more compounds selected from monosaccharides claim 1 , disaccharides claim 1 , oligosaccharides claim 1 , has a number average molecular weight n ranging from 250 to 350 gram per mole claim 1 , preferably from 270 to 340 gram per mole claim 1 , preferably from 290 to 330 gram per mole.3. A composition according to claim 1 , wherein the relative sweetness of the mixture of the ...

COLD DESSERT WITH GELATIN-BASED COMPONENT ADAPTED FOR LOW-TEMPERATURE CONSUMPTION

Cold desserts incorporating gelatin-based (gummy) components are provided in this paper. In particular, stick-mounted cold desserts, edible-cone cold desserts, and container-served desserts with gelatin-based components are described. The gelatin-based components of these desserts are made from gelatin-based candy material that is specially-formulated for consumption at cold temperatures. The gelatin-based components may be used with other components of a cold dessert such as with flavored water ice, ice cream, sherbet, sorbet, and the like as described throughout this paper. 1. A cold dessert comprisinga stick,a frozen edible core coupled to the stick and having an outer surface, anda shell made from a gelatin-based candy product that interfaces with the outer surface of the frozen edible core and that comprises about 25 to about 85 wt. % invert sugar, about 4 to about 8 wt. % of a gelatin, wherein the gelatin has a bloom number of about 150 to about 225, and about 5 to about 20 wt. % water such that the shell is adapted to remain pliable at a temperature below 5° C. for ease of consumption and soft mouth feel for a consumer.2. The cold dessert of claim 1 , wherein the gelatin-based candy comprises about 30 to about 50 wt. % of one or more additional sweeteners.3. The cold dessert of claim 1 , wherein the gelatin-based candy further comprises about 30 to about 50 wt. % sucrose.4. The cold dessert of claim 1 , wherein the gelatin-based candy comprises less than about 1 wt. % high fructose corn syrup.5. The cold dessert of claim 1 , wherein the gelatin-based candy comprises less than about 0.1 wt. % of any gelling component other than the gelatin.6. The cold dessert of claim 1 , wherein the edible core is selected from the group consisting of flavored frozen ice claim 1 , ice cream claim 1 , soft-serve ice cream claim 1 , gelato claim 1 , frozen custard claim 1 , soy milk ice cream claim 1 , nut milk ice cream claim 1 , coconut milk ice cream claim 1 , avocado-based ...

Transglucosylated Rubus suavissimus Extract and Methods of Preparation and Use

Transglucosylated R. suavissimus extract for enhancing the mouthfeel, in particular sugary mouthfeel, of a consumable is provided as is a consumable containing the transglucosylated R. suavissimus extract and further a method of producing the transglucosylated R. suavissimus extract.

Production line and method for making Frono cold dessert

Everyone loves ice cream, but not everyone can eat ice cream due to several reasons such as, Lactose Intolerance (up to today, about 30 million Americans are lactose-intolerant), sugar problem, fat problem and etc. Frono, not only does not have ice cream problems, but, is also gluten free, dairy-free, vegan-free, and can be non-GMO. Like ice cream, you can have Frono in as many as flavors and tastes that you like. Moreover, for those that love to eat ice cream, they can mix Frono and ice cream together and enjoy a new unique dessert. 1- Production line and method for making Frono2- The method and line for making sweetened liquid according to claim 1 , mix water (pasteurized claim 1 , homogenized or regular) with sweetener. Based on the sweetener claim 1 , we may need direct or indirect heat to get desired consistency. Then claim 1 , cool it down so that it does not freeze completely and gets a creamy consistency.3- The method and line for making clear color baked starch of claim 1 , mix water (pasteurized claim 1 , homogenized or regular) with starch and bake it slowly. Keep mixing product to get all the water absorbed in the mixture until it becomes almost clear. Then claim 1 , give it time to cool down a little bit.41- The method and line for slowly mixing products that we got from and for about to 8 minutes by using mixing method and getting crushed string out of unfrozen sweetened liquid. Then claim 1 , transfer the crushed string to freezer with layer of product that we got from to make the final product more durable and have a long shelf life.5- Mixing final product that we got from with any kind of flavors claim 4 , chopped fruit claim 4 , and fruit juice vegetables under controlled temperature. The present innovation relates to method for manufacturing and producing pasteurized and homogenized (or regular) durable Frono and production line of it.Everyone loves ice cream, but not everyone can eat ice cream due to several reasons such as, Lactose Intolerance ( ...

METHOD FOR PREPARING NANOLIPIDS WITH ENCAPSULATED ALCOHOL

A method for preparing ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages. The method comprises nanolipidic vehicles in which ethanol-containing substances are encapsulated, said ethanol-containing nanolipidic vehicles can be combined with food products, desserts or beverage ingredients including those that are subsequently frozen, The food product, dessert or beverage can remain in a frozen state during consumption by an individual. A composition comprising ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages. 1. A method for making nanolipid particles (NLPs) having ethanol encapsulated within said nanolipidic particles , comprising the steps of:a) providing a precursor solution;b) diluting said precursor solution with an ethanol solvent to produce a solvent-diluted precursor solution;c) adding an ethanol-containing substance having an ethanol content of 0.2%-50.0% to an aqueous solvent to produce an aqueous-ethanol monophase; andc) mixing said solvent-diluted precursor solution with said aqueous-ethanol monophase wherein said mixing produces one or more populations of ethanol-loaded NLPs or NLP assemblies.2. The method of wherein said precursor solution is a monophasic optically-clear solution.3. The method of wherein said diluting of said precursor solution with said ethanol solvent is at a ratio ranging from about 1 part precursor to about 20 parts solvent to a ratio ranging from about 1 part precursor to about 0.3 parts solvent.4. The method of wherein said NLP assembly has a population formed having a mean particle diameter from about 20 nm-300 nm.5. The method of wherein the concentration of said solvent in said NLPs is from about 0.5% to about 14%.6. The method of wherein the said concentration of ethanol encapsulated within the nanolipidic particles is from about 0.1% to 15.0%.7. The method of wherein said diluting of said precursor solution with said ...

Low carbohydrate, high protein, fiber enriched gelato formulation and method of manufacture

The present matter provides a gelato formulation that is low in carbohydrate, high in protein, and fiber enriched having similar taste, body and texture of traditional gelatos, and a method of making the same.

Aerated confectionery material

The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.

Pickering emulsion stabilized by cellulose nanocrystals from ginkgo seed shells and preparation method thereof

The disclosure discloses a Pickering emulsion stabilized by cellulose from ginkgo seed shells and a preparation method thereof, and belongs to the fields of preparation methods of biomass materials and food chemical industry. The disclosure uses ginkgo seed shells as a raw material to obtain high-purity cellulose through hot alkali treatment and sodium chlorite bleaching. After the cellulose is dried, the cellulose is hydrolyzed with sulfuric acid to obtain a cellulose nanocrystal suspension. The suspension is mixed with an oil phase, and the Pickering emulsion is obtained through high-speed shearing and homogeneous emulsification. The disclosure can prepare cellulose nanocrystals with different aspect ratios by adjusting the parameters of high-speed shearing and homogeneous emulsification according to actual production needs. Cellulose nanocrystals with high aspect ratio can be used to prepare stable Pickering emulsions with high oil phase and high viscosity, which can be applied to the fields of food, cosmetics and the like; and cellulose nanocrystals with low aspect ratio can be used to prepare Pickering emulsions with low viscosity and high fluidity, which can to be applied to the fields of food and medicine. 1. A method for preparing a Pickering emulsion using cellulose from ginkgo seed shells , comprising the following steps:(1) purifying cellulose from ginkgo seed shells: mixing crushed ginkgo seed shells with a preheated 2-5 wt % sodium hydroxide solution in a material-liquid ratio of 1:20 to 1:40 (w/v); then heating the mixture in a water bath at 80-100° C. for 1-3 h; carrying out filtering and washing with deionized water 2-4 times; then carrying out drying with hot air at 40-60° C. to obtain a dried cellulose; mixing the dried cellulose with a rinsing solution in a material-liquid ratio of 1:20 to 1:50 (w/v); heating the mixture in a water bath at 80-100° C. for 1-3 h; then filtering the mixture to remove the rinsing solution; and carrying out drying with ...

Encapsulated functional food compositions

A functional food composition comprising an edible or potable substance, a cross-linked edible matrix encapsulating the edible or potable substance, a probiotic, and a prebiotic, with the proviso that the edible or potable substance and the matrix do not both contain the probiotic or both contain the prebiotic. The encapsulated composition provides certain advantages in its transport, handling and consumption. The edible membrane matrix can be constructed to include edible particles that impart advantages to the performance of the membrane matrix, provide functional nutrition, health and well-being benefits, therapeutic treatment to the consumer, and/or enhance consumer gustatory experience. In particular aspects, the functional food composition provides nutritive and health benefits for disease treatment and prevention, and health maintenance through the incorporation of certain biologically active compounds in the edible substance and/or as particles in the membrane matrix.

VEGETABLE PROTEIN-BASED FROZEN CONFECTION

A frozen confection which contains low amounts of protein and which minimizes ingredients of animal origin, such as milk ingredients. The confection provides the sensory experience of ice cream. The experience is reflected in texture, mouth feel and melt profile. The compositions of the invention include a triglyceride oil, a vegetable protein, and optionally sugar solids, an 1.5 wt % or less protein, wherein the total protein comprises between 25 and 100% protein from vegetable sources, 10-40 wt % sugar solids, 0-1 wt % emulsifier and 0-1 wt % stabilizer. The pH of the composition is at least 5. In an alternative invention, the protein composition may also comprise at least 25 wt % of the total protein from dairy sources. 135-. (canceled)36. A frozen confection comprising:From 2 to 8 wt % of a saturated oil from the group of coconut, illipe, shea, palm, palm kernel, and sal and mixtures thereof, and1.5 wt % or less of total protein, wherein between 25 and 100% protein of the total protein is from one or more vegetable sources selected from the group of pea protein, chickpea beans, cotton seed protein, sunflower seed, lentil protein, sesame seed protein, canola protein, broad bean protein, horse bean protein, alfalfa protein, clover protein, rice protein, tapioca protein, potato protein, carob protein and/or corn protein, the pH of the composition being at least 5, the frozen confection being essentially free of hydrogenated triglyceride fats and essentially free of soy ingredients,37. The frozen confection of further comprising from between 2 and 5% triglyceride fat.38. The frozen confection of comprising less than 1.5 wt % protein.39. The frozen confection of comprising less than 1 wt % total protein.40. The frozen confection of essentially free of dairy ingredients.41. The frozen confection of wherein the level of protein is 0.3wt % or greater.42. The frozen confection of wherein the level of sugar solids is within the range of 28-34 wt %.43. The frozen ...

SHELF STABLE ALCOHOLIC BEVERAGE

The invention is a method for producing a shelf-stable alcoholic wine product and products produced using the method. The method include heating a mixture of ice cream mix, alcohol and water to 170-180° F. for at least 5-9 minutes prior to adding alcohol to the mixture. 1. A method for producing a shelf-stable alcoholic ice cream product , the method comprising the steps of:a. mixing water, an ice cream product, and an alcoholic beverage together to produce a mixture;b. and heating the mixture to a temperature in the range of about 170-180° F. for a minimal time sufficient to produce a shelf-stable alcoholic ice cream product.2. The method of claim 1 , wherein the step of heating the mixture comprises heating the mixture for about 5-9 minutes.3. The method of claim 1 , wherein the mixture further includes a pH lowering agent.4. The method of claim 3 , wherein the pH lowering agent is citric acid.5. The method of claim 1 , wherein the mixture further comprises additional flavoring agents.6. The method of claim 5 , wherein the additional flavoring agent contains sugar.7. The method of further comprising the step of placing the heated mixture in a container claim 1 , the container being heated to at least 170° F. claim 1 , holding the temperature at a minimum temperature of about 170° F. for a period of time claim 1 , and sealing the container.8. The method of claim 7 , wherein the container is at least one of a bottle and a foil pouch.9. The method of wherein the shelf-stable alcoholic product is gelato.10. The method of wherein the ice cream product is a non-dairy ice cream mix.11. The method of wherein the alcoholic ice cream product is 6.5-9.5% alcohol by volume.12. The method of wherein the alcoholic beverage is at least one sweet wine.13. The method of claim 1 , comprising about 33% ice cream mix claim 1 , about 33% water and about 33% sweet wine.14. The method of wherein the sweet wine has an alcohol content of about 12-22% by volume.15. A product produced by ...

SWEETNESS AND/OR SALTINESS ENHANCING AGENT

Provided are a sweetness and/or saltiness enhancing agent and a method for enhancing sweetness and/or saltiness. This sweetness and/or saltiness enhancing agent includes, as an active ingredient, an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat. This method for enhancing sweetness and/or saltiness of a food product is characterized by adding to a food product an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat. 1. A sweetness and/or saltiness enhancing agent that comprises , as an active ingredient , an oxidized oil or fat oxidized oil or fat having a peroxide value of 15 to 180 and containing 10 to 100% by mass of milk fat.2. The enhancing agent of claim 1 , wherein the enhancing agent contains 0.001 to 50% by mass of the oxidized oil or fat.3. A method for manufacturing a sweetness and/or saltiness enhancing agent claim 1 ,the method comprising a step for performing heating while supplying oxygen to a raw-ingredient oil or fat that contains 10 to 100% by mass of milk fat, and obtaining an oxidized oil or fat that has a peroxide value of 15 to 180.4. The manufacturing method of claim 3 , wherein the raw-ingredient oil or fat contains 60 to 100% by mass of milk fat.5. The manufacturing method of claim 3 , wherein the heating is performed at 65 to 150° C. for 1 to 72 hours.6. The manufacturing method of claim 3 , wherein the supply of oxygen is performed at a rate of 0.001 to 2 L/min per kilogram of the raw-ingredient oil or fat.7. The manufacturing method of claim 3 , wherein the milk fat is anhydrous milk fat.8. The manufacturing method of claim 3 , wherein the method comprises a step for adding the oxidized oil or fat to an edible oil or fat.9. The manufacturing method of claim 8 , wherein the manufacturing method is configured such that the enhancing agent contains 0.001 to 50% by mass of the oxidized oil or fat.10. A food product that comprises the ...

FROZEN DESSERT AND METHOD OF MAKING AND PACKAGING THE SAME

A frozen dessert includes a gelato layer and a meringue layer positioned on top of the gelato layer, wherein the meringue layer is heater to harden and color a top surface thereof. A method of making and packaging the frozen dessert includes making gelato for a gelato layer of the frozen dessert, adding the gelato to the container, placing the container and gelato in a blast chiller, making meringue for a meringue layer of the frozen dessert, adding the meringue layer on top of the gelato layer in the container and heating the meringue layer. 1. A method of making and packaging a frozen dessert comprises steps of:making gelato for a gelato layer of the frozen dessert;adding the gelato to a container;placing the container and gelato in a blast chiller;making meringue for a meringue layer of the frozen dessert;adding the meringue layer on top of the gelato layer in the container; andheating a top surface of the meringue layer.2. The method of claim 2 , further comprising steps of:adding a lid to the container after the heating step; andplacing the container with the lid in a storage freezer.3. The method of claim 1 , wherein the step of making gelato further comprises steps of:combining a flavoring agent with cream;blending a stabilizer and milk into the cream;adding sugar to the stabilizer, cream and milk mixture;adding salt to the stabilizer, cream and milk mixture; andchurning and cooling the stabilizer, cream and milk mixture.4. The method of claim 3 , wherein the flavoring agent includes a plurality of vanilla bean pods.5. The method of claim 3 , further comprising a step of heating the flavoring agent and cream prior to the step of blending the stabilizer and milk into the cream.6. The method of claim 3 , wherein the step of churning and cooling takes place in an ice cream machine.7. The method of claim 1 , wherein the step of making meringue further comprises:combining a plurality of egg whites into an egg white mixture;whisking the egg white mixture;adding ...

STABLE MIX OF INGREDIENTS FOR A FROZEN DESSERT

The invention relates to a shelf-or chilled-stable mix of food ingredients for the preparation of a frozen dessert, wherein i) the ingredients mix is in a non-frozen state and contained in an aseptic, closed, preferably sealed, packaging, and wherein ii) the ingredient mix comprises propylene glycol monoester of fatty acid, preferably propylene glycol monostearate (PGMS) as sole emulsifier or in combination with at least one further emulsifier for frozen desserts; iii) the salt content of the non-frozen mix is at least 70 mg/100 g product, and iiii) the non-frozen mix having a total solids content of less than 30%, preferably from 20 to 28%, and wherein optionally the ingredient mix may be aerated. The invention also relates to a method of making such a product. 1. A method for producing a frozen dessert , comprising the steps ofproviding, in a closed packaging, a shelf- or chilled-stable non-frozen mix of ingredientscomprising propylene glycol monoester of fatty acid, preferably propylene glycol monostearate (PGMS) as sole emulsifier or in combination with at least one further emulsifier,the salt content of the non-frozen mix is at least 70 mg/100 g product, andthe non-frozen mix having a total solids content of less than 30%;thermally processing the mix to a temperature of at least 130° C.: andquiescently freezing the mix at a temperature between −12° C. and −24° C.2. The method of claim 1 , wherein the thermal processing of the non-frozen mix is done by ultra high temperature.3. The method of claim 1 , wherein the non-frozen mix has a freezing point depression from −1° C. to −3° C.4. The method of claim 1 , wherein the process comprises adjusting the pH of the mix to a pH from 6.5 to 8.5.5. The method according to claim 1 , comprising the step of aseptically packaging the mix of ingredients prior to the quiescent freezing.600805. The method according to claim 1 , wherein the propylene glycol monoester of fatty acid claim 1 , is present in an amount of . weight % ...

REDUCED-FAT FROZEN CONFECTION

The present invention relates to a frozen confection comprising a stabilizer and at most 6 wt % fat relative to the total weight of the confection, wherein the stabilizer contains an emulsifier and a citrus fiber wherein the emulsifier and the citrus fiber are in a weight ratio EM:CF of between 0.02 and 10.00. 1. A frozen confection comprising a stabilizer and at most 6 wt % fat relative to the total weight of the confection , wherein the stabilizer contains an emulsifier and a citrus fiber wherein the emulsifier (EM) and the citrus fiber (CF) are in a weight ratio EM:CF of between 0.02 and 10.00.2. The frozen confection according to wherein the amount of citrus fiber is between 0.1 and 5.0 wt % relative to the total weight of the confection.3. The frozen confection according to wherein the citrus fiber is un-modified citrus fiber.4. The frozen confection according to wherein the emulsifier is present in an amount of between 0.1 and 1.0 wt % claim 1 , relative to the total weight of the frozen confection.5. The frozen confection according to wherein the stabilizer is a composition consisting of the emulsifier claim 1 , the citrus fibers and a hydrocolloid chosen from the group consisting of alginates claim 1 , pectin claim 1 , gelatin claim 1 , gum acacia claim 1 , guar gum claim 1 , locust bean gum claim 1 , carrageenan claim 1 , xanthan gum claim 1 , cellulose derivates and mixtures thereof.6. The frozen confection according to wherein the amount of stabilizer is between 0.1 and 10.0 wt % relative to the total weight of the frozen confection.7. The frozen confection according to wherein the amount of fat is at most 5.25 wt %.8. The frozen confection according to wherein the amount of fat is between 1.00 and 5.75 wt.9. The frozen confection according to wherein the fat is milk fat.10. The frozen confection according to containing ice crystals having a mean diameter of between 40 and 85 microns.11. The frozen confection according to having a meltdown time necessary ...

Crystallization resistant frozen food products

The present invention relates to method for reformulating a frozen, food product to minimize growth of ice crystals.

ENZYMATIC SYNTHESIS OF SOLUBLE GLUCAN FIBER

An enzymatically produced soluble α-glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble α-glucan fiber composition can be blended with one or more additional food ingredients to produce fiber-containing compositions. Methods for the production and use of compositions comprising the soluble α-glucan fiber are also provided. 1. A soluble α-glucan fiber composition , said soluble α-glucan fiber composition comprising:a. at least 95% α-(1,6) glycosidic linkages;b. 1% or less α-(1,3) glycosidic linkages;c. less than 2% α-(1,3,6) glycosidic linkages;d. less than 1.5% α-(1,4) glycosidic linkages;e. a weight average molecular weight of less than 20000 Daltons;f. a viscosity of less than 0.25 Pascal second (Pa·s) at 12 wt % in water at 20° C.;g. a dextrose equivalence (DE) in the range of 1 to 30; andh. a digestibility of less than 12% as measured by the Association of Analytical Communities (AOAC) method 2009.01;i. a solubility of at least 20% (w/w) in pH 7 water at 25° C.; andj. a polydispersity index of less than 5.2. A carbohydrate composition comprising: 0.01 to 99 wt % (dry solids basis) of the soluble α-glucan fiber composition of .3. The carbohydrate composition of further comprising: a monosaccharide claim 2 , a disaccharide claim 2 , glucose claim 2 , sucrose claim 2 , fructose claim 2 , leucrose claim 2 , corn syrup claim 2 , high fructose corn syrup claim 2 , isomerized sugar claim 2 , maltose claim 2 , trehalose claim 2 , panose claim 2 , raffinose claim 2 , cellobiose claim 2 , isomaltose claim 2 , honey claim 2 , maple sugar claim 2 , a fruit-derived sweetener claim 2 , sorbitol claim 2 , maltitol claim 2 , isomaltitol claim 2 , lactose claim 2 , nigerose claim 2 , kojibiose claim 2 , xylitol claim 2 , erythritol claim 2 , dihydrochalcone claim 2 , stevioside claim 2 , α-glycosyl stevioside claim 2 , acesulfame potassium claim 2 , alitame claim 2 , neotame claim 2 , glycyrrhizin claim ...

ANTHOCYANIN COLOURING COMPOSITION

The present invention relates generally to the field of colouring compositions. One aspect of the invention is a colouring composition having a blue colour. In particular, the present invention relates to a colouring composition having a blue colour wherein the composition comprises anthocyanins, metal ions, and at least one stabilizer. The metal ions are selected from Al(III), Ca(II), Cu(II), Fe(II), Fe(III), Mg(II), Mn(II), Zn(II) and combinations thereof; while the stabilizers are selected from tannic acid and phospholipids. The invention provides for example a composition comprising the colouring composition and also provides for the use of the colouring composition to colour a food, a nutritional formulation, a food supplement, a beverage, an ink or a pharmaceutical product. A further aspect of the invention is a method of preparing a blue colouring composition. 1. A coloring composition having a blue color wherein the composition comprises: at least one anthocyanin; metal ions selected from the group consisting of Al(III) , Ca(II) , Cu(II) , Fe(II) , Fe(III) , Mg(II) , Mn(II) , Zn(II) and combinations thereof; and at least one stabilizer selected from the group consisting of tannic acid and phospholipids.2. A coloring composition according to wherein the pH of the coloring composition is less than 7.3. A coloring composition in accordance with claim 1 , wherein the anthocyanin is from a natural source.4. A coloring composition in accordance with claim 1 , wherein the anthocyanin is added in the form of: a plant material; or an extract of plant material.5. A coloring composition in accordance with claim 4 , wherein the plant material is selected from the group consisting of red cabbage claim 4 , red onion claim 4 , purple sweet potato claim 4 , grape claim 4 , cranberry claim 4 , strawberry claim 4 , raspberry claim 4 , chokeberry claim 4 , black soybean claim 4 , blackcurrant claim 4 , elderberry claim 4 , hibiscus claim 4 , radish claim 4 , blueberry claim 4 ...

A PROCESS FOR FILLING A RECEPTICLE WITH FROZEN CONFECTION

The invention relates to a process for the preparation of a frozen confection product comprising the steps of: a. rotating a receptacle about a substantially vertical axis and depositing a continuous stream of one or more frozen confections into the receptacle; b. depositing into the receptacle a batch of solid inclusions independently from the continuous stream of frozen confection of step a.; and c. cooling the product of step b. to −5° C. or lower; wherein, the duration of steps a. to b. is 2.0 seconds or less. 2. A process according to claim 1 , wherein step b. occurs during step a.3. A process according to claim 1 , wherein the batch of solid inclusions is delivered to the receptacle by conveyor belt and chute.4. A process according to claim 1 , wherein the batch of solid inclusions are deposited under gravity.5. A process according to claim 1 , wherein the batch of solid inclusions of step b. are cooled or frozen.6. A process according to claim 1 , wherein the batch of solid inclusions have an average hydraulic diameter of from 2 mm to 25 mm.7. A process according to claim 1 , wherein the receptacle is sealed after step c.8. A process according to claim 1 , wherein the receptacle is rotated from 3 to 30 times during steps a. and b.9. A process according to claim 1 , wherein the process is a continuous process wherein at least 30 receptacles are dosed per minute.10. A process according to claim 1 , wherein 95% or greater of the batch of solid inclusions are deposited in substantially the centre of the receptacle comprising the frozen confection.11. A process according to claim 1 , wherein 95% or greater of the batch of solid inclusions are deposited between the centre and the edge of the receptacle comprising the frozen confection.12. A process according to claim 1 , wherein 95% or greater of the batch of solid inclusions are deposited substantially at the edge of the receptacle comprising the frozen confection.13. A process according to claim 1 , wherein 90% ...

COMPOSITIONS AND METHODS FOR FROZEN CONFECTIONS

A dairy-free frozen confection comprising a plant protein, a sweetener, an oil, a bulking component, a texturizer, and an emulsifier, and optionally including flavorants and a solubilizer is disclosed. The dairy-free frozen confection can have advantageous shininess and/or creaminess, with additional enhanced organoleptic characteristics such as mouth feel or melt, and/or reduced off taste. Also disclosed are processes for making a dairy-free frozen confection product which requires an ageing step of a chilled composition. 1. A non-dairy frozen confection , comprising a salt-precipitated acidic pH or non-salt-precipitated acidic pH plant protein preparation.2. The non-dairy frozen confection of claim 1 , including a sweetener claim 1 , an oil claim 1 , a bulking component claim 1 , a texturizer claim 1 , and an emulsifier.3. The non-dairy frozen confection of claim 2 , including:the sweetener in an amount of from 11% to 18% by weight;the oil in an amount of from 7% to 15% by weight;the bulking component in an amount of from 7% to 15% by weight;the plant protein preparation in an amount of from 2% to 6% by weight;the texturizer in an amount of from 0.5% to 5% by weight; andthe emulsifier comprising two or more gums, wherein a total is from 0.2% to 2% by weight; andwherein the non-dairy frozen confection is gluten-free.4. The non-dairy frozen confection of claim 3 , including:a solubilizer in an amount up to 0.5% by weight.5. The non-dairy frozen confection of claim 4 , including:a flavorant in an amount up to about 5% by weight.6. The non-dairy frozen confection of claim 1 , wherein the plant protein preparation is from a legume source.7. The non-dairy frozen confection of claim 6 , wherein the plant protein preparation is from a pea source.8. The non-dairy frozen confection of claim 1 , wherein the plant protein preparation has an aqueous solubility of less than about 15% (w/w).9. The non-dairy frozen confection of claim 1 , wherein the plant protein preparation has ...

Method for Preparing Nanolipids with Encapsulated Alcohol

A method for preparing ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages. The method comprises nanolipidic vehicles in which ethanol-containing substances are encapsulated, said ethanol-containing nanolipidic vehicles can be combined with food products, desserts or beverage ingredients including those that are subsequently frozen. The food product, dessert or beverage can remain in a frozen state during consumption by an individual. A composition comprising ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages.

ENZYMATIC SYNTHESIS OF SOLUBLE GLUCAN FIBER

An enzymatically produced soluble α-glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble α-glucan fiber composition can be blended with one or more additional food ingredients to produce fiber-containing compositions. Methods for the production and use of compositions comprising the soluble α-glucan fiber are also provided. 1. A soluble α-glucan fiber composition , said soluble α-glucan fiber composition comprising:a. 25-35% α-(1,3) glycosidic linkages;b. 55-75% α-(1,6) glycosidic linkages;c. 5-15% α-(1,3,6) glycosidic linkages;d. a weight average molecular weight of less than 5000 Daltons;e. a viscosity of less than 0.25 Pascal second (Pa·s) at 12 wt % in water at 20° C.;f. a dextrose equivalence (DE) in the range of 4 to 40; andg. a digestibility of less than 12% as measured by the Association of Analytical Communities (AOAC) method 2009.01;h. a solubility of at least 20% (w/w) in water at 25° C.; andi. a polydispersity index of less than 5.2. The soluble α-glucan fiber composition of wherein the soluble α-glucan fiber composition comprises less than 4% α-(1 claim 1 ,4) glycosidic linkages.3. A carbohydrate composition comprising: 0.01 to 99 wt % (dry solids basis) of the soluble α-glucan fiber composition of .4. The carbohydrate composition of further comprising: a monosaccharide claim 3 , a disaccharide claim 3 , glucose claim 3 , sucrose claim 3 , fructose claim 3 , leucrose claim 3 , corn syrup claim 3 , high fructose corn syrup claim 3 , isomerized sugar claim 3 , maltose claim 3 , trehalose claim 3 , panose claim 3 , raffinose claim 3 , cellobiose claim 3 , isomaltose claim 3 , honey claim 3 , maple sugar claim 3 , a fruit-derived sweetener claim 3 , sorbitol claim 3 , maltitol claim 3 , isomaltitol claim 3 , lactose claim 3 , nigerose claim 3 , kojibiose claim 3 , xylitol claim 3 , erythritol claim 3 , dihydrochalcone claim 3 , stevioside claim 3 , α-glycosyl stevioside claim 3 , ...

FROZEN CONFECTIONARY PRODUCT

The present invention relates to an aerated frozen confectionary product with an overrun between 20% to 140% by volume, comprising from 4 to 23 wt % fat; from 2 to 0.1 wt % protein, from 4 to 50 wt % of a sweetening agent and from 0 to 3 wt %, preferably from 0.1 to 3 wt % of natural stabilizer; characterised in that the product is essentially free from emulsifiers, non natural stabilizers, eggs, whey and milk sources other than cream, which is the main dairy ingredient of the product. The invention is also concerning the method for the manufacture of such a frozen confectionary product as well as the process of making such stable clean label product. 1. An aerated frozen confectionary product with an overrun between 20% to 140% by volume , comprising from 4 to 23 wt % fat , from 2 to 0.1 wt protein , from 4 to 50 wt % of a sweetening agent and from 0 to 3 wt % , of natural stabilizer , the product is essentially free from emulsifiers , non natural stabilizers , eggs , whey and milk sources other than cream , which is the main dairy ingredient of the product.2. A product according to claim 1 , wherein the amount of protein is between 1.5 to 0.1 wt %.3. A product according to claim 1 , wherein the amount of cream is between 9.5 to 80%.4. A product according to claim 1 , wherein the product does not contain any stabilizer.5. A product according to claim 1 , wherein the product does not contain starch.6. A product according to claim 1 , wherein the product is essentially free from additives selected from the group consisting of mono- and diglycerides of fatty acids claim 1 , sucrose esters of fatty acids claim 1 , polyglycerol esters of fatty acids claim 1 , polyglycerol polyricinoleate claim 1 , polyethylene sorbitan mono-oleate claim 1 , polysorbate 80 claim 1 , propylene glycol monostearate chemically extracted lecithin claim 1 , modified starch and acacia gum.7. A product according to claim 1 , wherein the product is essentially free from carrageenan and/or ...