Disclosed herein is a process for producing a peanut milk product, which includes subjecting a milk material to a hydrolysis reaction with lactase and transglucosidase to obtain a milk product, immersing peanut kernels in water to obtain swelled peanut kernels, subjecting the swelled peanut kernels to a steam cooking treatment to obtain steamed peanut kernels, and admixing the milk product with the steamed peanut kernels, followed by subjecting a mixture thus obtained to a heating treatment, so as to obtain the peanut milk product. A method for improving gut health using the peanut milk product and a canned food containing the peanut milk product are also disclosed.

The invention concerns a liquid plant-based milk having an ingredient composition comprising the following ingredi-ents: —at least one plant protein as the only source of protein of said composition, —at least one plant-based oil or fat, —at least one natural sweetener, —calcium citrate tetrahydrate as the only salt of calcium in said composition, —at least one buffer selected from the list of dipotassium phosphate, disodium phosphate, potassium lactate, sodium lactate, potassium carbonate, sodium carbonate, potassium citrate, sodium citrate and a mix of them and their corresponding acids, —optionally flavours, colorants and/or vitamins—water, said milk being free of gums, hydrocolloid thickeners and synthetic emulsifiers.

The present invention is directed to a rapeseed protein isolate having a DIAAS value which is equal to or higher than 50. Further, the invention relates to a method for preparing such rapeseed protein isolate, to the use of such rapeseed protein isolate and to a food product comprising a rapeseed protein isolate having a high DIAAS value.

The present embodiments relate to plant-based liquid creamers and/or whiteners and processes for the preparation and use thereof.

A flavour composition comprising a compound according to the formula (I) or edible salts thereof, ##STR00001##
wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

A method of preparing soy milk using a blender and the blender includes heating beans and water in a predetermined proportion to a first predetermined temperature, cooking the beans at a second predetermined temperature such that the beans are well-cooked, and grinding the well-cooked beans. The method of preparing soy milk can solve the overflow problem that occurs in the preparation of the soy milk and provides delicious and nutritious soy milk.

Beverage compositions and methods of preparing the same are provided herein. The beverage compositions can include calcium supplied from a calcium carbonate source including aragonite and a liquid component, such as water, a juice, a milk, and a combination thereof. Calcium components including aragonite particles and at least one additive agent as well as sweetener components including aragonite particles and at least one sweetener are also provided herein.

The present invention relates to a seaweed-based composition comprising water, a seaweed powder and an additional component, said additional component being chosen from the group consisting of glucomannans, galactomannans, native starch and combinations thereof. Preferably, the red seaweed selected from the families of Gigartinaceae, Bangiophyceae, Palmariaceae, Hypneaceae, Cystocloniaceae, Solieriaceae, Phyllophoraceae and Furcellariaceae or combinations thereof.

This present invention relates to a nut blender for making nut milk. The blender comprises a mixer including a cap, a blender body, a mixing blade configuration, and a heating element for blending nuts. A plurality of mixer controls including a variety of preselectable settings for simultaneous blend duration setting and temperature setting. The plurality of mixer controls include at least three settings, wherein a first setting includes a first blend duration and a first heat setting, a second setting includes a second blend duration and a second heat setting, and a third setting includes a third blend duration and a third heat setting. The second heat setting can be greater than the first heat setting, and the third heat setting can be greater than the second heat setting.

The present invention relates generally to the field of liquid food compositions. In particular, the present invention relates to liquid food compositions that can be used as dairy alternatives. Dairy alternatives usually do not comprise dairy proteins. For example, such dairy alternatives may comprise alternative protein sources. The liquid food composition of the present invention contains ea protein. Hence, the present invention relates, for example, to a liquid food composition comprising pea protein isolate, sunflower oil, sugar, gellan gum, tribasic calcium phosphate, inulin, dipotassium phosphate, and water, wherein the liquid food composition does not comprise dairy proteins.