The invention provides a method for preparing a meat substitute, comprising a) preparing a binding emulsion comprising water, a lipid, and a binder comprising native patatin; b) combining the binding emulsion with a denatured protein and optional ingredients; and c) shaping the meat substitute, and a meat substitute obtained using the said method. It has been found that by following the present method, meat substitutes with increased adhesion and hardness can be obtained.

Various embodiments disclosed relate to oil and water emulsions including antioxidants. The emulsion can include an oil-phase; an aqueous-phase; an extract including carnosic acid, carnosol, or a mixture thereof; an extract containing rosmarinic acid; and an emulsifier.

This disclosure relates to a method for preparing a plant protein-based product, wherein the method comprises providing an aqueous slurry comprising plant protein, preferably chickpea protein, which can be obtained by high shear mixing the plant protein and water; subjecting the aqueous slurry to high pressure homogenization, wherein the step of high shear mixing is preferably repeated 2, 3, 4 or more times. The disclosure also relates to a plant protein-based product obtainable by the method.

The present invention relates to an oil in water emulsified food composition comprising from 5 to 65 wt % of vegetable oil, starch and aquafaba.

Systems and methods describe improvements in the automated production of meat analogues. Ingredients are provided, including oil, water, binding agent(s), and one or more forms of protein to be separately and continuously conveyed through a facility. Concurrently to the ingredients being conveyed through the facility, a number of actions occur. The system emulsifies the oil, water, and binding agent(s) within an emulsifying machine to form a final emulsion. A hydration process is separately applied to at least one of the forms of protein. The system mixes and conveys the protein(s) with the final emulsion in a final mixer to form a final dough.

Disclosed herein is a method for producing a raw material having foam-forming properties and/or emulsion-forming properties by causing a lipase to act on an oil/fat in a low moisture state; and a product thereof. As disclosed, an oil/fat, or an oil/fat and a carbohydrate, is reacted with a lipase in a low moisture state, that is, in a state in which a moisture content relative to a dry weight of the oil/fat is 4 to 400 [d.b.%] (an added quantity of water is 2 to 200 L relative to 50 mg of the oil/fat), thereby producing a carbohydrate-oil/fat-lipase reaction product of a precursor material having latent foam-forming properties and emulsion-forming properties, and an alkaline component or material is added to the precursor material having latent foam-forming properties and emulsion-forming properties, and the obtained mixture is foamed, emulsified or powdered, thereby producing a product in which the entire reaction product can be used as a food material. Also disclosed is a carbohydrate-oil/fat-lipase reaction product of a precursor material having latent foam-forming properties and emulsion-forming properties can be produced; and a powdered and stabilized carbohydrate-oil/fat-lipase reaction product having foam-forming properties and/or emulsion-forming properties, and a product in which the entire reaction product can be used as a food material.

The present invention relates to processes for providing spice compositions with enhanced taste and/or aromas. In addition the invention relates to the use of such spice compositions for making capsules for beverage dispensers.

The technology disclosed in this specification pertains oil-in-water emulsions comprising a sweet corn flour. In various embodiments the oil-in-water emulsions further comprise pulse protein. Also disclosed are emulsifier compositions comprising a pulse protein and sweet corn flour that can be used in liquid or powdered form to obtain oil-in water emulsions. Embodiments of the disclosed oil-in-water emulsions are long term stable against separation of oil and water as measured by change in oil droplet size over time.

Provided herein are methods and processes for emulsifying non-polar compounds, such as omega fatty acids. Also provided are compositions that can be prepared according to the methods and processes described herein. The compositions, for example, have a high amount of the non-polar compound, such as a large amount of omega fatty acids. The non-polar compounds are also present in very small droplets within composition. For example, the mean or median particle size of the droplets is less than about 5 m. Further, the composition includes a low amount of surfactant, such as less than about 10-15% of the surfactant.

A shelf stable, substantially spherical food product measuring about 4-20 mm in average diameter. The food product has a thin, outer gelatinous shell that is edible and makes a pop when bit into along with an alcohol-containing purely liquid center fully encased by the thin outer shell, said liquid center containing from about 2 to 40% alcohol by volume. Following its manufacture by extrusion, this food product is stored in a jar with an aqueous solution containing liquid alcohol additives. Until it is opened, the contents of that jar are suitable for at least one year. Once that jar is opened, this food product has a shelf life of at least about 3 months.