A protein free vegetable whipping cream comprising a vegetable fat, an anionic emulsifier and a low viscosity hydroxypropylmethyl cellulose.

A protein free vegetable whipping cream comprising a vegetable fat, an anionic emulsifier and a low viscosity hydroxypropylmethyl cellulose.

The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or dairy-derived components. e.g. the milk protein component has been replaced by intact pulse protein. The invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk dessert substitute as well as methods for producing these.

Natural Creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have long-term stability, high whitening capacity and a pleasant mouthfeel when added to beverage and food, while being free from artificial additives the creamers comprising plant oil and plant proteins, and being further characterized in that the creamers comprise baking soda and citrus fruit juice concentrate, wherein the citrus fruit juice concentrate comprises acid component comprising citric acid and malic acid.

The present disclosure relates to a process for producing a dairy creamer and to a dairy creamer obtainable by such a process. The dairy creamer has a fat content not lower than 10.5 wt % and a carbohydrate content equal to or lower than 3.3 wt %. A skim milk having a protein content ranging from 2.5 to 4.5 wt % and a carbohydrate content ranging from 4.5 to 5.5 wt % is used as the starting material in the disclosed process.

The present invention relates to a composition comprising rapeseed protein, a vegetable fat having a solid fat content of 20-90% (w/w) at 5? C., sucrose and water, wherein the amount of rapeseed protein is from 0.1-10% (w/w), wherein the amount of vegetable fat is from 1-40% (w/w) and wherein the amount of sucrose is from 1-25% (w/w).

The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.

The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.

Fat compositions are described that comprise 95% by weight of a blend of a first lauric fat and a crystal modifier. A crystal modifier included in fat compositions described herein is an interesterified blend of a second lauric fat and a palmitic fat. Additional fat compositions are described herein that include a first lauric fat, a crystal modifier, and a liquid oil. Also described are methods of making a fat composition described herein, and food ingredients and food products that include a fat composition described herein.

Fat compositions are described that comprise 95% by weight of a blend of a first lauric fat and a crystal modifier. A crystal modifier included in fat compositions described herein is an interesterified blend of a second lauric fat and a palmitic fat. Additional fat compositions are described herein that include a first lauric fat, a crystal modifier, and a liquid oil. Also described are methods of making a fat composition described herein, and food ingredients and food products that include a fat composition described herein.