The present invention relates to a bake stable composition, in particular a bake stable fat composition comprising from 30-60 wt % of sweetener, from 20-45 wt % of lipid, and from 1 to 20 wt % of caseinate. The bake stable composition is particularly suitable for use in bakery products and comprises 3% moisture or less. The invention further relates to a process for making the bake stable composition of the present invention. Further, the invention relates to the use of caseinate to increase the bake stability of a composition, in particularly of a fat filling composition.

The present invention relates to a food or beverage ingredient produced from enzymatically hydrolysed cereal, a method of producing such an ingredient by contacting a slurry of cereal bran with an enzyme composition comprising xylanase, alpha-amylase, beta-glucanase, cellulase and endoprotease. The invention also relates to a beverage creamer composition comprising the food or beverage ingredient of the invention and a method of producing it.

A non-dairy whippable food composition has vegetable fat in an amount of 10 to 40 percent by weight of the composition, an oat-derived material including dry matter in an amount of 1 to 10% by weight of the composition, water, and a stabilizer including monoglycerides and/or diglycerides. The vegetable fat in the composition is non-hydrogenated vegetable fat.

The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.07 to 0.15 wt/wt %; acacia senegal gum present in an amount ranging from 0.30 to 1.50 wt/wt %; and buffer ranging from 0.1 to 0.4 wt/wt %.

The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 1610.sup.3 Pa.Math.s. at a shear rate of 10 s.sup.1, from 10 to 1410.sup.3 Pa.Math.s. at shear rate of 40 s.sup.1, and from 9.8 to 1410.sup.3 Pa.Math.s. at a shear rate of 600 s.sup.1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8.

The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

The present invention discloses a method for preparing coffee cream, comprising the following steps: (1) preparing oil phase; (2) preparing aqueous phase; (3) add aqueous phase to the oil phase to mix them, stir evenly and perform sterilization; (4) dissolve coffee extract in 40-70 C. water and perform sterilization; (5) add the sterilized aqueous solution of the coffee extract to the sterilized oil-water mixture, stir evenly and homogenize; (6) stir the homogenized material at a temperature of below 10 C. for 1 hour at a low speed, then perform filling, and preserve under a frozen condition below 18 C. Compared with traditional technology, the present invention has the following advantages. The present invention improves the process conditions, adjusts feeding sequence of components. After the coffee powder is sterilized alone, it is mixed with the sterilized water-oil phase. By this process, it solves the problem of damage of surface tension. The cream made by this process, after whipping, has smooth surface and no pores, with stable foam structure, good operability, high whipping rate and pure and long-lasting favor. The products made have good freeze-thaw stability.

The invention relates to a method of making a plant based creamer, said method comprising dissolving a plant protein in water to form a plant protein mixture; dispersing triglyceride in the plant protein mixture; homogenizing the plant protein mixture to form an emulsion; applying a thermal treatment to the emulsion; homogenizing the thermal treated emulsion to form a plant based liquid; and spray drying the plant based liquid to form a powder, wherein an emulsifier is added to either the plant protein mixture or to the triglyceride prior to the dispersing of the triglyceride in the plant protein mixture.

A non-dairy cream for baking includes the following raw materials in percentages by weight: 28-40% of plant fats, 0.02-0.5% of lecithin, 0.02-2% of salt, 0.02-0.5% of diacetyl tartaric acid mono-(di-)glycerides, 0.05-0.1% of mono- and di-glycerol fatty acid esters, 0-0.2% of sucrose fatty acid esters, 0-0.5% of polyglycerol esters, 2-5% of sweet whey powder, 0.05-1% of denatured cellulose, 0.1-2.5% of sodium caseinate, 0-0.5% of sodium stearyl lactylate, 0-0.5% of lactic acid glycerin fatty acid ester, 0-0.3% of sodium alginate, 0.002-0.2% of sodium iso-ascorbate, 3-6% of sugar, 3-6% of glucose syrup and 10-18% of high fructose corn syrup, the balance being water.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

The present invention relates to a method for producing a flavour composition comprising providing a slurry of yeast cell walls and contacting the slurry of yeast cell walls with a glucanase and with an endoprotease, followed by separating a liquid fraction by solid/liquid separation to provide the liquid flavour composition.