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.

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.

Suggested is a consumable emulsion, comprising: (i) 3 wt. % to 12 wt. % long chain triglycerides, (ii) 97 wt. % to 70 water, (iii) 0.013 wt. % to 20 wt. % additives, wherein the weight percent of the components i) to iii) are based on the total amount of the emulsion, and wherein the emulsion is free from weighting agents.

Suggested is a consumable emulsion, comprising: (i) 3 wt. % to 12 wt. % long chain triglycerides, (ii) 97 wt. % to 70 water, (iii) 0.013 wt. % to 20 wt. % additives, wherein the weight percent of the components i) to iii) are based on the total amount of the emulsion, and wherein the emulsion is free from weighting agents.

The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues.

The use of ultrasound or acoustics applied at a level below that which causes cavitation to control the energy balance between particles and the liquid phase in a metastable liquid.

The use of ultrasound or acoustics applied at a level below that which causes cavitation to control the energy balance between particles and the liquid phase in a metastable liquid.

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products.

The present invention discloses a method for preparing coffee cream, comprising the following steps: (1) preparing oil phase; (2) preparing aqueous phase; (3) add aqueous phase to the oil phase to mix them, stir evenly and perform sterilization; (4) dissolve coffee extract in 40-70 C. water and perform sterilization; (5) add the sterilized aqueous solution of the coffee extract to the sterilized oil-water mixture, stir evenly and homogenize; (6) stir the homogenized material at a temperature of below 10 C. for 1 hour at a low speed, then perform filling, and preserve under a frozen condition below 18 C. Compared with traditional technology, the present invention has the following advantages. The present invention improves the process conditions, adjusts feeding sequence of components. After the coffee powder is sterilized alone, it is mixed with the sterilized water-oil phase. By this process, it solves the problem of damage of surface tension. The cream made by this process, after whipping, has smooth surface and no pores, with stable foam structure, good operability, high whipping rate and pure and long-lasting favor. The products made have good freeze-thaw stability.

A dairy spread composition is suggested, obtained or obtainable by: (a) providing a cream fraction having a content of at least 40% by weight fat and at least 6% by weight fat-free dry matter; (b) subjecting the cream fraction to a temperature ripening step; (c) churning the ripened cream fraction, and separating the buttermilk; (d) adding salt and an acidification permeate to the butter such obtained; (e) mixing the acidified at 12 to 16 C. with a vegetable fat that is liquid at this temperature; (f) adding an aqueous phase to the blend in small doses, and (g) packaging the blend after homogenisation and cooling.