The present invention relates to a composition comprising an antioxidant system, in particular for use as a food composition. In a first aspect the invention provides a composition comprising an antioxidant system obtainable by an extraction method comprising the steps of i) contacting an apolar extractant with a combination of plant powders to prepare an extract, wherein the combination of plant powders comprises: (1) ginger powder having a particle size of less than 800 m, (2) sage powder having a particle size of less than 500 m, (3) rosemary powder having a particle size of less than 500 m, wherein the ginger powder (G), the sage powder (S), and the rosemary powder (R) are present in a weight ratio of G:S:R=1 to 4:1 to 3:1 to 3; and ii) optionally separating the extract from at least part of the residue of the plant powders.

Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof.

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.

The invention relates to a shaped vegetarian meat product comprising: a) 30-80 wt. % water; b) 5-35 wt. % oil, said oil having a solid fat content at 20 degrees Celsius (N.sub.20) of at least 1.5%; c) 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; d) 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof;
wherein the vegetarian meat product contains at least 4 vol. % of oil droplets having an equivalent spherical diameter in the range of 100 micrometer to 1,000 micrometer as determined by means of micro computed tomography.

This shaped vegetarian meat product has a very attractive juicy appearance and texture.

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 vegan, potato emulsion includes heat treated potato in an amount of 0.5-20% by weight. The emulsion further comprises at least one sugar in an amount of 0-5% by weight; at least one vegetable emulsifier in an amount of 0.09-1.0 by weight; at least one oil in an amount of 0.50-6% by weight; at least one added vegetable protein in an amount of 0.20-3% by weight; and water adding up to 100% by weight. The emulsion has an oil droplet size D[3,2] of 0.1-10 m. The potato emulsion is whitish, and is whippable providing a foam.

Disclosed are a food ingredient, a method of preparing the food ingredient, and a method of food preparation with the food ingredient, the food ingredient being animal-based or vegetable-based, including at least 25% by volume of a fat that can form an emulsion with a steam application, and having a viscosity in the range 80,000 to 100,000 centipoise at 25 C.

A protein free vegetable whipping cream comprising an anionic emulsifier and a low viscosity hydroxypropylmethyl cellulose maintains low viscosity during storage and has excellent whipping properties.

Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food compositions.

The present invention relates to stable vegetable emulsions, particularly potato containing emulsions. These emulsions, providing a good taste and a sensory mouthfeel, without any graininess, are to be used in products like smoothies as fruit and vegetable containing beverages, soups, and sauces. Also a method to prepare the stable vegetable emulsion is presented.