An object of the present application is to provide a flavoring agent capable of complementing body and richness that are reduced when a milk raw material is replaced with a vegetable raw material, especially a flavoring agent usable as a milk substitute. Another object of the present application is to provide an oil-based food having a good flavor using a milk substitute. The objects of the present application can be solved by subjecting a seed of a gramineous plant to protease treatment and preparing an oil-based food using the obtained protease-treated product and an inorganic salt.

An object of the present application is to provide a flavoring agent capable of complementing body and richness that are reduced when a milk raw material is replaced with a vegetable raw material, especially a flavoring agent usable as a milk substitute. Another object of the present application is to provide an oil-based food having a good flavor using a milk substitute. The objects of the present application can be solved by subjecting a seed of a gramineous plant to protease treatment and preparing an oil-based food using the obtained protease-treated product and an inorganic salt.

Provided are recombinant milk proteins with non-native PTMs, food products comprising the recombinant milk proteins, and methods of obtaining the recombinant milk proteins and for manufacturing the food products.

Provided are recombinant milk proteins with non-native PTMs, food products comprising the recombinant milk proteins, and methods of obtaining the recombinant milk proteins and for manufacturing the food products.

It is an object of the present invention to provide a technique for producing a soy milk powder with high dispersibility and high solubility. The present invention provides a method for producing a granulated soy milk powder, comprising: a concentration step that comprises producing concentrated soy milk satisfying specific conditions from raw material soy milk; and a drying step that comprises subjecting the concentrated soy milk to spray granulation drying to obtain a soy milk powder.

A foaming liquid creamer contains water, a lipid, a buffer salt, a stabilizer, and a dairy protein. Optionally the foaming liquid creamer further contains a sugar and/or a flavor. The buffer salt may include at least one of sodium bicarbonate or dipotassium phosphate. The stabilizer may include at least one of carrageenan, carboxymethyl cellulose (CMC), microcrystalline cellulose (MCC), or guar gum. The dairy protein may include at least one of micellar casein or sodium caseinate. The emulsifier may include mono- and di-glycerides. The lipid may include an oil. The foaming liquid creamer may additionally include an emulsifier such as mono- and di-glycerides. Another aspect is an aerosol packaging which includes the foaming liquid creamer in a pressurized container, and the aerosol packaging has an actuator nozzle.

An actuator nozzle has a lower portion comprising a base configured to connect to a container, and the base includes a lower orifice. The actuator nozzle also has an upper portion including a tapered section on one side of the upper portion, the tapered section tapers inward as the tapered section extends upward from the lower portion, the upper portion further having a substantially vertical section on an opposite side of the upper portion from the tapered section. The actuator nozzle also has an upper orifice in fluid communication with the lower orifice by an interior channel of the actuator nozzle, the upper orifice angled downward from a top of the tapered section of the upper portion to a top of the substantially vertical section of the upper portion.

A foaming liquid creamer contains (i) water; (ii) at least one of micellar casein or sodium caseinate; (iii) at least one carbohydrate source; (iv) at least one lipid; (v) at least one buffer salt; (vi) at least one stabilizer; (vii) at least one sweetener; and (viii) at least one emulsifier. The carbohydrate source may include glucose syrup, preferably glucose syrup DE 25-29. The buffer salt may include dipotassium phosphate. The stabilizer may include at least one of carrageenan, carboxymethyl cellulose (CMC), or microcrystalline cellulose (MCC). The lipid may include coconut oil. The at least one emulsifier may include mono- and di-glycerides. The sweetener may include at least one of sucralose or acesulfame. The foaming liquid creamer may also contain a flavor. Another foaming liquid creamer contains (i) water; (ii) at least one of non-fat milk solids or milk fat; and (iii) sugar. Another aspect is an aerosol packaging which includes one of these foaming liquid creamers in a pressurized container, and the aerosol packaging has an actuator nozzle.

A foaming liquid creamer contains (i) water; (ii) at least one of micellar casein or sodium caseinate; (iii) at least one carbohydrate source; (iv) at least one lipid; (v) at least one buffer salt; (vi) at least one stabilizer; (vii) at least one sweetener; and (viii) at least one emulsifier. The carbohydrate source may include glucose syrup, preferably glucose syrup DE 25-29. The buffer salt may include dipotassium phosphate. The stabilizer may include at least one of carrageenan, carboxymethyl cellulose (CMC), or microcrystalline cellulose (MCC). The lipid may include coconut oil. The at least one emulsifier may include mono- and di-glycerides. The sweetener may include at least one of sucralose or acesulfame. The foaming liquid creamer may also contain a flavor. Another foaming liquid creamer contains (i) water; (ii) at least one of non-fat milk solids or milk fat; and (iii) sugar. Another aspect is an aerosol packaging which includes one of these foaming liquid creamers in a pressurized container, and the aerosol packaging has an actuator nozzle.

This disclosure provides CaCO.sub.3 and/or ZnO-loaded microcapsules for use as whitening agents in foods, beverages, supplements, pharmaceutic products, cosmetic products, and personal care products.