Process for preparing an edible fat slurry comprising 60-98% by weight (on the total slurry of oil and fat powder) of an edible oil phase and 2-40% by weight (on the total slurry of oil and fat powder) of fat powder, wherein the fat powder is sprayed directly a mixing vessel to be combined with oil.

The present invention has objects to provide a glucan useful as water-soluble dietary fiber, its preparation and uses. The present invention solves the above objects by providing a branched -glucan, which is constructed by glucose molecules and characterized by methylation analysis as follows: (1) Ratio of 2,3,6-trimethyl-1,4,5-triacetyl-glucitol to 2,3,4-trimethyl-1,5,6-triacetyl-glucitol is in the range of 1:0.6 to 1:4; (2) Total content of 2,3,6-trimethyl-1,4,5-triacetyl-glucitol and 2,3,4-trimethyl-1,5,6-triacetyl-glucitol is 60% or higher in the partially methylated glucitol acetates; (3) Content of 2,4,6-trimethyl-1,3,5-triacetyl-glucitol is 0.5% or higher but less than 10% in the partially methylated glucitol acetates; and (4) Content of 2,4-dimethyl-1,3,5,6-tetraacetyl-glucitol is 0.5% or higher in the partially methylated glucitol acetates; a novel -glucosyltransferase which forms the branched -glucan, processes for producing them, and their uses.

The present invention has objects to provide a glucan useful as water-soluble dietary fiber, its preparation and uses. The present invention solves the above objects by providing a branched -glucan, which is constructed by glucose molecules and characterized by methylation analysis as follows: (1) Ratio of 2,3,6-trimethyl-1,4,5-triacetyl-glucitol to 2,3,4-trimethyl-1,5,6-triacetyl-glucitol is in the range of 1:0.6 to 1:4; (2) Total content of 2,3,6-trimethyl-1,4,5-triacetyl-glucitol and 2,3,4-trimethyl-1,5,6-triacetyl-glucitol is 60% or higher in the partially methylated glucitol acetates; (3) Content of 2,4,6-trimethyl-1,3,5-triacetyl-glucitol is 0.5% or higher but less than 10% in the partially methylated glucitol acetates; and (4) Content of 2,4-dimethyl-1,3,5,6-tetraacetyl-glucitol is 0.5% or higher in the partially methylated glucitol acetates; a novel -glucosyltransferase which forms the branched -glucan, processes for producing them, and their uses.

The present invention relates to a non-dairy creamer composition for use in a beverage, wherein the composition comprises: (a) from 1 to 6 wt. % of one or more naturally-occurring amino acids; (b) from 0.5 to 4 wt. % sodium caseinate; wherein the wt. % is based on the total dry weight of the composition, wherein the composition is free from aspartic acid and glutamic acid.

Colloidal food base compositions comprising fungal mycelial biomass are disclosed, as are methods of making such colloidal food base compositions. The fungal mycelial biomass may stabilize the colloid and/or act as a supplemental or replacement source of protein in analogs of conventional non-fungal colloidal food products, such as ice cream and mayonnaise.

The disclosure concerns a liquid oat composition for coffee or tea whitening. The liquid oat composition comprises an oat derived material with 5-20% by weight dry substance, based on the weight of the liquid oat composition. According to the disclosure, the liquid oat composition has an oat protein deamidation degree of at least 10%. A method for production thereof is also disclosed.

A hydrophilic powdered oil and/or fat using the selected protein since a hydrophilic powdered oil and/or fat prepared by using a protein other than milk such as soybean protein does not have sufficient emulsion stability is produced. The hydrophilic powdered oil and/or fat can be produced by drying an oil-in-water emulsion containing 5 parts by mass or more of a protein material having properties described below based on 100 parts by mass of the oil and/or fat, wherein the protein material has properties such that an aqueous solution of the protein material having a crude protein content of 20 mass % exhibits a viscosity of 10000 mPa.Math.s or less as measured at 25 C. after being heated at 80 C. for 30 minutes; the protein material has a 0.22 M TCA solubility of from 30% to 95%, and the protein material has an NSI of 80 or more.

The present disclosure discloses a plant-only composition for a food product and a method to prepare the plant-only composition for a food product. The plant-only composition comprises (i) about 5% to 40% weight by weight of a plant-derived cream; (ii) about 0.5% to 10% weight by weight of a plant seed mucilage; (iii) about 0.5% to 10% weight by weight of a fruit and/or vegetable mucilage; (iv) about 2% to 20% weight by weight of a plant-derived protein; (v) about 15% to 60% weight by weight of a plant-derived milk; (vi) about 0.1% to 10% weight by weight of a plant-derived lactone enhancer; (vii) about 0.1% to 10% weight by weight of a plant-derived flavor enhancer; and (viii) about 0.5% to 10% weight by weight of a plant derived nutrient enhancer. The plant-only composition substitutes a diary-based ingredient or an egg-based ingredient in the food product. The dairy based ingredient comprises any of milk, milk cream, butter, fermented milk product, yogurt, cheese, custard, frozen, or casein.

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

An edible, polyphenol-rich, olive oil based cream may generally comprise a homogenized mixture of olive oil, a supernatant of olive vegetation water, and an emulsifier. The cream may also include other ingredients such as citrus fiber, lemon juice, lactic acid, and salt. The olive oil and the olive vegetation water may be extracted from centrifuged olive paste and the supernatant may be extracted as a resultant of centrifugation, precipitation, filtration, and heating of the olive vegetation water.