The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped food products, and syrups used for the preparation of food products, such as breads, cakes, gelatins, and custards.

The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped food products, and syrups used for the preparation of food products, such as breads, cakes, gelatins, and custards.

The invention relates to a granular de-dusting material comprising 30-60 wt. % cold-swelling potato starch, 5-40 wt. % vegetable oil, 5-35 wt. % flour, all weight percentages based on dry weight of the granular de-dusting material. The invention further relates to a method for preparing a de-dusted enzyme product, comprising contacting a granular enzyme preparation, containing dust particles, with a granular dedusting material according to the invention, whereby the dust particles adhere to the granular de-dusting material, whereby the de-dusted enzyme product is obtained. The invention further relates to a de-dusted enzyme product.

A cryo-crystallised particulate fat and method for producing such a fat, having reduced D[4,3], D[3,2] and D(50) than particulate fats known in the art, as measured by laser diffraction. Particles are formed by alterations to product throughput, air pressure and flow rate. The particles offer increased functionality in various food applications.

A method of extending the shelf life of a baked bread product containing wheat flour, includes providing for addition to a dough mix containing at least a portion of the wheat flour in the baked bread product recipe, an integrated shelf life extender composition which comprises in weight percent based on the total weight of the shelf life extender composition: a) about 10 wt. % to about 80 wt. % of at least one fat composition; b) about 1 wt. % to about 10 wt. % of at least one hydrocolloid adsorbent; c) about 1 wt. % to about 5 wt. % of at least one glyceride; d) about 1 wt. % to about 5 wt. % of at least one dough strengthener; e) about 1 wt. % to about 10 wt. % of at least one flavour component.

The integrated shelf life extender composition is added to the dough mix in an amount of about 0.5 wt. % to about 2 wt. %, based on the total weight of the baked bread product recipe. The dough mix containing the shelf life extender composition is thereafter incorporated into the baked bread product recipe in a particular embodiment, the baked bread product is white bread.

A method of extending the shelf life of a baked bread product containing wheat flour, includes providing for addition to a dough mix containing at least a portion of the wheat flour in the baked bread product recipe, an integrated shelf life extender composition which comprises in weight percent based on the total weight of the shelf life extender composition: a) about 10 wt. % to about 80 wt. % of at least one fat composition; b) about 1 wt. % to about 10 wt. % of at least one hydrocolloid adsorbent; c) about 1 wt. % to about 5 wt. % of at least one glyceride; d) about 1 wt. % to about 5 wt. % of at least one dough strengthener; e) about 1 wt. % to about 10 wt. % of at least one flavour component.

The integrated shelf life extender composition is added to the dough mix in an amount of about 0.5 wt. % to about 2 wt. %, based on the total weight of the baked bread product recipe. The dough mix containing the shelf life extender composition is thereafter incorporated into the baked bread product recipe in a particular embodiment, the baked bread product is white bread.

The invention relates to a granular de-dusting material comprising 30-60 wt. % cold-swelling potato starch, 5-40 wt. % vegetable oil, 5-35 wt. % flour,
all weight percentages based on dry weight of the granular de-dusting material. The invention further relates to a method for preparing a de-dusted enzyme product, comprising contacting a granular enzyme preparation, containing dust particles, with a granular dedusting material according to the invention, whereby the dust particles adhere to the granular de-dusting material, whereby the de-dusted enzyme product is obtained. The invention further relates to a de-dusted enzyme product.

A flavor improver for a polyunsaturated fatty acid-containing fat or oil, containing a basic peptide; and a polyunsaturated fatty acid-containing fat or oil composition, containing a fat or oil containing a polyunsaturated fatty acid having 18 or more carbon atoms and two more double bonds, a basic amino acid and/or a basic peptide, and an emulsifying agent. The flavor improver for a polyunsaturated fatty acid-containing fat or oil and the polyunsaturated fatty acid-containing fat or oil composition of the present invention can suppress the generation of unpleasant taste and flavor from the polyunsaturated fatty acid over a long time period.

A flavor improver for a polyunsaturated fatty acid-containing fat or oil, containing a basic peptide; and a polyunsaturated fatty acid-containing fat or oil composition, containing a fat or oil containing a polyunsaturated fatty acid having 18 or more carbon atoms and two more double bonds, a basic amino acid and/or a basic peptide, and an emulsifying agent. The flavor improver for a polyunsaturated fatty acid-containing fat or oil and the polyunsaturated fatty acid-containing fat or oil composition of the present invention can suppress the generation of unpleasant taste and flavor from the polyunsaturated fatty acid over a long time period.

The invention relates to a baked cheesecake comprising a crust and a filling wherein the filling comprises 2-7 wt. % , based on the dry weight of the filling, of whey protein preferably derived from a whey protein source comprising at least 34% whey protein by weight. The invention is based on the finding that the use of certain whey proteins are able to reduce or even prevent crack formation in the filling of baked cheesecake. The invention is further related to a method of preparing a baked cheesecake, wherein use is made of specific whey proteins. Further, the invention pertains to a powdered ingredient composition suitable for preparing a cheesecake filling that comprises, based on total weight of the composition, 4-30 wt. % of a whey protein source preferably comprising at least 34% whey protein by weight, 25-45 wt. % fat and 25-50 wt. % carbohydrates.