Pulses are used to produce low-fat, low-calorie, high viscosity food products having superior texture, preferably without need for added emulsifiers and stabilizers. Generally, the food products are made by hydrating pulses (seeds), milling or pulverizing the pulses before, during or after hydration, and then homogenizing the hydrated pulses with additional liquid at temperatures between 0 and 121 C. and pressures between 6.9 and 690 MPa. Additional liquid is advantageously added before or during homogenization to achieve a liquid:solid ratio of between 2:1 and 15:1, depending on the desired end products. The emulsions produced by these conditions preferably have low lipid content and high viscosity, because of the small hydrodynamic particle size (5-200 m). Flavorings can be added to the emulsions to make commercial products that can be packaged as mayonnaise, salad dressings, food spreads and dips, etc.

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps.

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps.

A roll-in margarine composition with reduced saturated fatty acids content containing 60% to 80% by weight of a fatty phase and 40% to 20% by weight of an aqueous phase containing water, proteins and soluble and/or insoluble dietary fibers is disclosed. The fatty phase consists of 30% to 45% of a vegetable fat rich in stearic acid and 70% to 55% of a vegetable oil. The soluble fibers can be beta-glucans, concentrated algae, pea fiber, potato fiber, psyllium fiber, guar fiber, and the insoluble fibers can be celluloses, wheat fiber, pea integument fiber, carrot fiber and bamboo fiber. A process for preparing the margarine composition is also disclosed.

Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas, and expanding the mixture through an orifice. In the invention, water is added to the mixture prior to expansion, so as to provide a spray liquid in the form of a fat and water emulsion.

Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas, and expanding the mixture through an orifice. In the invention, water is added to the mixture prior to expansion, so as to provide a spray liquid in the form of a fat and water emulsion.

Disclosed is a process for manufacturing a concentrate for making a premix for a frozen confection, wherein the concentrate is in the form of granules. The process comprises the steps of: (a) forming an oil-in-water emulsion wherein the fat droplets in the emulsion have an average particle size (D.sub.3,2) of less than 1 micron, the emulsion comprising fat in an amount of at least 65% by weight of the emulsion; (b) providing powder comprising saccharides, non-saccharide sweetener and/or protein; (c) combining, in a granulation step, the powder and the emulsion to form a mixture with a moisture content of less than 10% by weight of the mixture, wherein the emulsion binds the powder into granules; and (d) recovering the granules from step (c).

Disclosed is a process for manufacturing a concentrate for making a premix for a frozen confection, wherein the concentrate is in the form of granules. The process comprises the steps of: (a) forming an oil-in-water emulsion wherein the fat droplets in the emulsion have an average particle size (D.sub.3,2) of less than 1 micron, the emulsion comprising fat in an amount of at least 65% by weight of the emulsion; (b) providing powder comprising saccharides, non-saccharide sweetener and/or protein; (c) combining, in a granulation step, the powder and the emulsion to form a mixture with a moisture content of less than 10% by weight of the mixture, wherein the emulsion binds the powder into granules; and (d) recovering the granules from step (c).

The invention relates to a method of producing an edible oil-in-water emulsion having a pH in the range of 3.0 to 5.0 and comprising 30-78 wt. % of oil, 65-20 wt. % water and 0.5-6 wt. % hen's egg yolk proteinaceous component by dry weight, said egg yolk proteinaceous component consisting of a combination of low-density lipoprotein (LDL), livetin, high-density lipoprotein (HDL), and phosvitin, and the method comprises the steps of: heating a liquid aqueous mixture comprising a first egg yolk plasma fraction to produce heat treated egg yolk plasma liquid; a. preparing a first pre-emulsion by combining oil, water, egg yolk granules fraction and optionally a second egg yolk plasma fraction; b. combining the heat treated egg yolk plasma liquid with the pre-emulsion to produce a second pre-emulsion; c. Adding one or more acidulants; and d. homogenizing the second pre-emulsion to obtain an oil-in-water emulsion;
wherein the egg yolk proteinaceous component of the oil-in-water emulsion has the following composition: 60-75 wt. % LDL; 8-14 wt. % livetin; 11-18 wt. % HDL; 2-5 wt. % phosvitin.

The invention relates to a method of producing an edible oil-in-water emulsion having a pH in the range of 3.0 to 5.0 and comprising 30-78 wt. % of oil, 65-20 wt. % water and 0.5-6 wt. % hen's egg yolk proteinaceous component by dry weight, said egg yolk proteinaceous component consisting of a combination of low-density lipoprotein (LDL), livetin, high-density lipoprotein (HDL), and phosvitin, and the method comprises the steps of: heating a liquid aqueous mixture comprising a first egg yolk plasma fraction to produce heat treated egg yolk plasma liquid; a. preparing a first pre-emulsion by combining oil, water, egg yolk granules fraction and optionally a second egg yolk plasma fraction; b. combining the heat treated egg yolk plasma liquid with the pre-emulsion to produce a second pre-emulsion; c. Adding one or more acidulants; and d. homogenizing the second pre-emulsion to obtain an oil-in-water emulsion;
wherein the egg yolk proteinaceous component of the oil-in-water emulsion has the following composition: 60-75 wt. % LDL; 8-14 wt. % livetin; 11-18 wt. % HDL; 2-5 wt. % phosvitin.