A food product includes a plant-based substrate and a native-whole-starch-based fat replacer that is combined with the plant-based substrate. The native-whole-starch-based fat replacer includes a powder form of a cereal grain selected from the group consisting of wheat, millet, rice, barley, oats, rye, sorghum and maize; a plant-based fat, and water.

A food product includes a plant-based substrate and a native-whole-starch-based fat replacer that is combined with the plant-based substrate. The native-whole-starch-based fat replacer includes a powder form of a cereal grain selected from the group consisting of wheat, millet, rice, barley, oats, rye, sorghum and maize; a plant-based fat, and water.

The present invention relates to an edible oil-in-water (o/w) emulsion comprising, based on the total weight of the emulsion, (a) from 50 to 80 wt % of an aqueous phase, (b) from 20 to 50 wt % of a vegetable lipid phase, and (c) from 0.25 to 1.50 wt % plant-based protein, (d) optionally an acidity regulator, wherein pea protein constitutes at least 50 wt % of all plant-based proteins present in the emulsion, and wherein said emulsion is substantially free, preferably free, from ingredients of dairy and animal origin. The invention also relates whipped creams thereof, and a process for the manufacture of edible o/w emulsions.

The present invention relates to an edible oil-in-water (o/w) emulsion comprising, based on the total weight of the emulsion, (a) from 50 to 80 wt % of an aqueous phase, (b) from 20 to 50 wt % of a vegetable lipid phase, and (c) from 0.25 to 1.50 wt % plant-based protein, (d) optionally an acidity regulator, wherein pea protein constitutes at least 50 wt % of all plant-based proteins present in the emulsion, and wherein said emulsion is substantially free, preferably free, from ingredients of dairy and animal origin. The invention also relates whipped creams thereof, and a process for the manufacture of edible o/w emulsions.