A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or whole milk, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected fluid to be replaced, so as to be indiscernible to the consumer. The target volume for reduction is 60% to 80%, based on the volume of the fluid to be replaced. The composition is useful for replacing 1%, 2%, or whole milk in dispensers that contain milk bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.

A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or whole milk, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected fluid to be replaced, so as to be indiscernible to the consumer. The target volume for reduction is 60% to 80%, based on the volume of the fluid to be replaced. The composition is useful for replacing 1%, 2%, or whole milk in dispensers that contain milk bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (foaming) and a portion of the non-dairy composition is mixed into and remains in the beverage (creaming).

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (foaming) and a portion of the non-dairy composition is mixed into and remains in the beverage creaming).

The invention provides a method for suppressing off-flavor formation in food products other than meat substitutes which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food products thus obtained.

A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or half-and-half cream, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected fluid to be replaced, so as to be indiscernible to the consumer. The target volume for reduction is 45% to 95%. The composition is useful for replacing skim, 1%, 2%, whole milk, light cream, half-and-half cream or coffee cream in dispensers containing bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.

The present invention relates to a chocolate beverage composition, comprising at least 33 wt % of couverture chocolate, and at least 50% by weight of a vegetal milk, the chocolate beverage composition having a viscosity measured at 70 C. of between 150 mPa.Math.s and 500 mPa.Math.s.

The present invention relates to a chocolate beverage composition, comprising at least 33 wt % of couverture chocolate, and at least 50% by weight of a vegetal milk, the chocolate beverage composition having a viscosity measured at 70 C. of between 150 mPa.Math.s and 500 mPa.Math.s.

Provided is a composition comprising a fat blend, wherein the fat blend comprises cottonseed stearin, wherein the composition has a solid fat content (SFC) at 20 C. of about 1% to about 65%, a SFC at 30 C. of 0% to about 40%, and a SFC at 40 C. of 0) % to 19.9%. The composition may be used in a food item. Methods of making the composition and food items including the composition are included.

Provided is a composition comprising a fat blend, wherein the fat blend comprises cottonseed stearin, wherein the composition has a solid fat content (SFC) at 20 C. of about 1% to about 65%, a SFC at 30 C. of 0% to about 40%, and a SFC at 40 C. of 0) % to 19.9%. The composition may be used in a food item. Methods of making the composition and food items including the composition are included.