Proteinaceous beverages and compositions comprising a cocoa extract which comprises cocoa polyphenols, an edible acid and a stabilizer and processes for formulating said beverages and compositions, shelf-stable proteinaceous beverages and compositions that do not require refrigeration and/or beverages and compositions wherein the cocoa polyphenols have an extended shelf life.

A gelatin based substrate containing a milk based product and gelatin substrate mixture is chilled forming a first gelatin and milk based substrate layer which is paintable with oil and natural vegetable gum based edible paint or colorant. Additional layers can be prepared comprising a selected gelatin or gelatin containing flavored ingredients such as fruit or berries or combinations thereof forming a bi-layer or multi-layer low calorie dessert product. The multi-layered product is inverted leaving the first gel and milk based substrate as the top layer of the finished dessert product which may be painted with oil based edible coloring agent including an edible paint, edible dye, edible soluble ink, and combinations thereof. The gelatin and milk based substrate can also be used to prevent bleeding or migration of colors between different colored gelatin layers.

A gelatin based substrate containing a milk based product and gelatin substrate mixture is chilled forming a first gelatin and milk based substrate layer which is paintable with oil and natural vegetable gum based edible paint or colorant. Additional layers can be prepared comprising a selected gelatin or gelatin containing flavored ingredients such as fruit or berries or combinations thereof forming a bi-layer or multi-layer low calorie dessert product. The multi-layered product is inverted leaving the first gel and milk based substrate as the top layer of the finished dessert product which may be painted with oil based edible coloring agent including an edible paint, edible dye, edible soluble ink, and combinations thereof. The gelatin and milk based substrate can also be used to prevent bleeding or migration of colors between different colored gelatin layers.

One variation of a serving unit includes: a base; a wall extending from the base, including a frustoconical section, and defining a central axis; a rim extending from an upper edge of the wall; a seal extending across the rim and transiently enclosing a cavity defined by the wall and the base; a beater arranged within the cavity, configured to rotate about the central axis, including blades configured to extend along the base and up a portion of the wall, and including a drive coupling coaxial with the central axis; and a dry powdered food product arranged within the cavity and including a first quantity of flavoring, a second quantity of sweetener, and a third quantity of thickener.

A food sweetener is a powder having an average particle size of, at most, 1,500 μm and including pulverized dried fruit, vegetables or both fruit and vegetables. The powder, on a dry basis, has at least 30% wt and at most 70% wt of total sugars, and has a moisture content of from 1 to 6% by weight. Chocolate products may incorporate the powder and a method for producing the power is taught.

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.

Cooked and uncooked caramel slurries and products prepared using the cooked caramel slurries, and methods of preparing caramel slurries and coating a cooked caramel slurry onto a food piece.

Cooked and uncooked caramel slurries and products prepared using the cooked caramel slurries, and methods of preparing caramel slurries and coating a cooked caramel slurry onto a food piece.

Proteinaceous beverages and compositions comprising a cocoa extract which comprises cocoa polyphenols, an edible acid and a stabilizer and processes for formulating said beverages and compositions, shelf-stable proteinaceous beverages and compositions that do not require refrigeration and/or beverages and compositions wherein the cocoa polyphenols have an extended shelf life.

Proteinaceous beverages and compositions comprising a cocoa extract which comprises cocoa polyphenols, an edible acid and a stabilizer and processes for formulating said beverages and compositions, shelf-stable proteinaceous beverages and compositions that do not require refrigeration and/or beverages and compositions wherein the cocoa polyphenols have an extended shelf life.