Described in preferred embodiments are dairy gluten free no sugar added coconut milk frozen desert compositions including a unique coconut milk, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are composed of organic coconut milk comprising organic coconut solids and water, a sweetening agent and vegetable glycerin. Also described are dairy gluten free no sugar added flavors and inclusion compositions and methods for their production and incorporation into the dairy gluten free no sugar added coconut milk frozen desserts. Also provided are methods of making the frozen desert products.

A method of forming a heat-treated liquid nutritional composition having a neutral pH and comprising a water-insoluble plant flavonoid comprises providing an aqueous liquid nutritional composition having a pH of from about 6 to about 7.5 and comprising protein, fat, carbohydrate, and water-insoluble plant flavonoid, homogenizing the liquid nutritional composition at a pressure of at least about 2000 psi, and heat treating the liquid nutritional composition. A heat-treated liquid nutritional composition having a pH of from about 6 to about 7.5 comprises a water-insoluble plant flavonoid, protein, fat and carbohydrate. At least about 75 wt % of the water-insoluble plant flavonoid remains suspended throughout the liquid nutritional composition after two months of storage at room temperature.

A method of forming a heat-treated liquid nutritional composition having a neutral pH and comprising a water-insoluble plant flavonoid comprises providing an aqueous liquid nutritional composition having a pH of from about 6 to about 7.5 and comprising protein, fat, carbohydrate, and water-insoluble plant flavonoid, homogenizing the liquid nutritional composition at a pressure of at least about 2000 psi, and heat treating the liquid nutritional composition. A heat-treated liquid nutritional composition having a pH of from about 6 to about 7.5 comprises a water-insoluble plant flavonoid, protein, fat and carbohydrate. At least about 75 wt % of the water-insoluble plant flavonoid remains suspended throughout the liquid nutritional composition after two months of storage at room temperature.

There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1. Also provided are uses of said creamer composition together with a process of preparing a creamer composition.

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 present invention is directed to fruit flavored composition for coating farinaceous food material comprising fruit source, emulsifier, oil, dietary fibers and water, to fruit flavored farinaceous food material coated with the composition, to a process for preparing the coating composition and to a process for coating the farinaceous food material.

The invention is directed to a fruit flavored composition additive to farinaceous based material comprising a fruit source, starch, water and nutritional fiber, to a process for preparing the composition and to a fruit flavored farinaceous based material.

Pulses are used to produce low-fat, low-calorie, high viscosity food products having superior texture, preferably without need for added emulsifiers and stabilizers. Generally, the food products are made by hydrating pulses (seeds), milling or pulverizing the pulses before, during or after hydration, and then homogenizing the hydrated pulses with additional liquid at temperatures between 0 and 121 C. and pressures between 6.9 and 690 MPa. Additional liquid is advantageously added before or during homogenization to achieve a liquid:solid ratio of between 2:1 and 15:1, depending on the desired end products. The emulsions produced by these conditions preferably have low lipid content and high viscosity, because of the small hydrodynamic particle size (5-200 m). Flavorings can be added to the emulsions to make commercial products that can be packaged as mayonnaise, salad dressings, food spreads and dips, etc.

Ready-to-drink beverages comprise a significant amount of complete protein per 8 fluid-ounce serving, the proteins derived from a plant protein blend comprising a legume protein, a whole grain protein, and a dairy or wheat protein. Other components added include a sweetening component, a flavor component, hydrocolloids, and optionally maltodextrin to produce a ready-to-drink beverage with no visible sedimentation and good taste and mouthfeel. The components are subjected to a high temperature treatment step, followed by a homogenizing step. Formulations provide for source of high quality, complete protein.

Compositions and methods that relate to improved chocolate milk are provided. The chocolate milk may be shelf stable and k-carrageenan free. The chocolate milk does not undergo visually detectable phase separation for at least 7 days. The chocolate milk that does not undergo the visually detectable phase separation contains from 1%-10% micellar casein w/v. Methods for preparing shelf stable k-carrageenan free chocolate milk are also provided and include mixing cocoa powder, sugar, milk, and micellar casein to obtain a mixture, and optionally heating and homogenizing the mixture, and subsequently subjecting the mixture to High Pressure Jet Processing (HPJ) or high pressure homogenization of at least 300 MPa, thereby producing the shelf table k-carrageenan free chocolate milk. The shelf stable k-carrageenan free chocolate milk of produced using such a method may be refrigerated temperature for at least 14 days, and does not undergo detectable phase separation for at least 14 days.