The present invention relates to a non-dairy creamer including a triglyceride composition. The triglyceride composition includes triglycerides having a specific fatty acid profile. The triglyceride composition has a trans fatty acid value of from about 0 wt % to about 1 wt % by weight of the total fatty acid content, an oxidative stability index of greater than about 15 h at a temperature of 120 C. and an airflow rate of 20 L/h, a saturated fatty acid content of from about 55 wt % to about 65 wt % by weight of the total fatty acid content, a slip melting point of from about 22 C. to about 40 C., and a total volatile aldehyde content of from about 1 wt % to about 5 wt % by weight of the triglyceride composition.

The present invention relates to a non-dairy creamer including a triglyceride composition. The triglyceride composition includes triglycerides having a specific fatty acid profile. The triglyceride composition has a trans fatty acid value of from about 0 wt % to about 1 wt % by weight of the total fatty acid content, an oxidative stability index of greater than about 15 h at a temperature of 120 C. and an airflow rate of 20 L/h, a saturated fatty acid content of from about 55 wt % to about 65 wt % by weight of the total fatty acid content, a slip melting point of from about 22 C. to about 40 C., and a total volatile aldehyde content of from about 1 wt % to about 5 wt % by weight of the triglyceride composition.

Methods for producing a polyphenol extract from olive paste may include: separating the paste into an oil phase, a pomace phase, and an aqueous phase; clarifying the aqueous phase to produce a supernatant; acidifying the supernatant; heating the supernatant; exposing the supernatant to an adsorptive medium; rinsing the medium with an alcohol to desorb polyphenol compounds from the medium and produce an alcoholate; and distilling the alcoholate to remove a portion of the alcohol and produce a polyphenol extract. The polyphenol extract may be combined with water, an acid, and one or more flavorants to form a liquid mixture and then homogenized with a mixture of olive oil and an emulsifier to form an edible cream. The cream may also include other ingredients such as citrus fiber, lemon juice, lactic acid, salt, and spices.

The present invention relates to an edible oil-in-water (o/w) emulsion comprising, based on the total weight of the emulsion, (a) from 50 to 80 wt % of an aqueous phase, (b) from 20 to 50 wt % of a vegetable lipid phase, and (c) from 0.25 to 1.50 wt % plant-based protein, (d) optionally an acidity regulator, wherein pea protein constitutes at least 50 wt % of all plant-based proteins present in the emulsion, and wherein said emulsion is substantially free, preferably free, from ingredients of dairy and animal origin. The invention also relates whipped creams thereof, and a process for the manufacture of edible o/w emulsions.