Modifiers containing an emulsifier and an oil or fat, wherein the emulsifier contains one or more members selected from the group consisting of a monoester of a fatty acid having 12 to 22 carbon atoms and glycerol, a monoester of a fatty acid having 12 to 22 carbon atoms and sorbitan, a monoester of a fatty acid having 12 to 22 carbon atoms and a oolyalycerol with an average degree of polymerization of 2 to 5, and a monoester of a saturated fatty acid having 12 to 22 carbon atoms and propylene glycol, can sufficiently improve the freezing property of cooked rice during rapid freezing so that the rice grains are frozen separately from each other.

The present invention provides: a microemulsion having emulsified particles of a small particle diameter, having a narrow particle diameter distribution, having improved uniformity in particle diameter, and having excellent stability; a composition for preparing such a microemulsion; methods for producing the microemulsion and the composition; and an object using the microemulsion. A microemulsion is prepared with use of a composition that contains: a surfactant component which contains at least one selected from polysorbate 80 and a polyoxyethylene castor oil; an oil; and a poorly water-soluble functional component in a predetermined proportion.

An agent for forming wings on gyoza dumplings that has a pH of not less than 8.3, can form large spreading wings, suppress frying unevenness in the wings and fried surfaces, and suppress unfried residues.

An agent for forming wings on gyoza dumplings that has a pH of not less than 8.3, can form large spreading wings, suppress frying unevenness in the wings and fried surfaces, and suppress unfried residues.

A method for preparing a water-soluble curcumin liquid includes the following steps: A) dissolving curcumin, vitamin C and ascorbyl palmitate in an ethanol aqueous solution, evaporating ethanol under reduced pressure, and vacuum drying to obtain a curcumin-vitamin C-ascorbyl palmitate co-crystal; and B) high-speed emulsifying the curcumin-vitamin C-ascorbyl palmitate co-crystal and a water-soluble colloidal solution that includes an emulsifying additive under vacuum, sequentially conducting a two-stage wet grinding, a homogenization and a potential adjustment to obtain the water-soluble curcumin liquid.

The invention provides nanoemulsion for preparing plant-based meat, the nanoemulsion has a particle size ranging from 300 nm to 320 nm. The plant-based meat prepared by using the nanoemulsion of the present invention can retain flavors after various cooking methods. The plant-based meat of the present invention can withstand different pH values and temperatures, and remains stable at different concentrations of salt, sugar, lipids, protein, carbohydrates and a variety of organic compounds, and will not lower consumer’s flavor expectations and perceptions. The plant-based meat of the present invention retains more flavors, so less flavoring is needed, and the cost will be reduced.

The invention provides nanoemulsion for preparing plant-based meat, the nanoemulsion has a particle size ranging from 300 nm to 320 nm. The plant-based meat prepared by using the nanoemulsion of the present invention can retain flavors after various cooking methods. The plant-based meat of the present invention can withstand different pH values and temperatures, and remains stable at different concentrations of salt, sugar, lipids, protein, carbohydrates and a variety of organic compounds, and will not lower consumer’s flavor expectations and perceptions. The plant-based meat of the present invention retains more flavors, so less flavoring is needed, and the cost will be reduced.

A process for the manufacturing of a fermented dairy product, e.g., yogurt or yogurt beverage, substitute based on a plant protein concentrate/isolate, or a homogenized emulsion for their preparation thereof by fermentation. The method includes high-pressure homogenizing of an emulsion to prevent oil separation during fermentation or storage of the emulsion.

A process for the manufacturing of a fermented dairy product, e.g., yogurt or yogurt beverage, substitute based on a plant protein concentrate/isolate, or a homogenized emulsion for their preparation thereof by fermentation. The method includes high-pressure homogenizing of an emulsion to prevent oil separation during fermentation or storage of the emulsion.

The technology disclosed in this specification pertains to pulse protein-based emulsifiers comprising unhydrolyzed soluble pulse, or pea, or chickpea protein and a dissolved, unmodified amylopectin. Also disclosed in this specification are long term shelf stable egg-free emulsions and methods of their manufacture using the described pulse protein-based emulsifiers. Stability of the emulsion can be measured by reference to their small mean oil droplet size and reduced variability in mean oil droplet size over time.