The invention relates to compositions comprising a high amount of whey protein. The compositions further comprise Gum Arabic. Such compositions have a good processability and/or texture.

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 relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; pea protein present in an amount ranging from 0.2 to 1 wt/wt %; and buffer.

A stabilized composition of fat soluble nutrient(s) includes a water soluble polymer and at least one nutraceutically acceptable excipient. The composition can be in the form of significantly amorphous aqueous microparticulate mixtures or as a solid beadlet product. A process for preparation of a stabilized composition includes a fat soluble nutrient solubilized in an organic solvent embedded in an aqueous polymer phase by evaporation, so as to obtain an aqueous microparticulate mixture. This mixture is stable, soluble and can be formulated for end use or can be layered on inert core for example to obtain stable beadlet(s) for use in solid dosage forms. Such stabilized aqueous microparticulate and solid beadlet compositions exhibit good solubility and dispersibility. Stabilized compositions of fat soluble nutrients can be prepared using industrially convenient equipment and can be formulated as per requirement for use in health applications.

A nutritional composition comprises a protein component, a lipid component and a carbohydrate component, minerals, vitamins and water, wherein the protein component comprises at least two different protein sources; wherein the first protein source is hydrolysed collagen; the lipid component provides at least 30 EN % of the total energy of the composition and the first source of protein represents 35-95 wt % based on the total weight of the protein component. The nutritional composition provides a homogeneous emulsion of high energy density (e.g. at least 3 kcal/mL) and high protein density (e.g. at least 14 g/100 mL).

Reduced fat, shelf stable double emulsion condiments. The condiments produced have a reduced fat content, shelf stability, and an enhanced taste profile. The process of making the products is also described.

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 the field of the manufacture of food compounds derived from processing plant species, more specifically the process taught here provides products resulting from a process for obtaining compounds derived from vegetable raw material. The present invention describes the recovery of lecithin from the micelle/soy molasses, a residue obtained during the soy carrier concentrate (SPC) process. In a first aspect of the invention it discloses a process for extracting phospholipids in conjunction with extraction of soluble sugars during the industrial process of obtaining (SPC). In a second aspect, the present invention discloses an industrial process for recovering/removing such micelle phospholipids/soy molasses, cleaning and use for the production of soy lecithin.

The present invention provides a method of producing a liquid dairy concentrate, the method comprising: mixing cream and micro-filtered milk to form a liquid dairy ingredient, wherein the liquid dairy ingredient has a fat content of at least 30 wt % and a fat to protein ratio of from 5:1 to 15:1 by weight; concentrating the liquid dairy ingredient by ultrafiltration and, optionally, diafiltration to obtain a concentrated liquid dairy ingredient as a retentate; adding sucrose and/or trisodium citrate to form a modified retentate; adding one or more further ingredients to the modified retentate to form a liquid dairy concentrate; cooling the liquid dairy concentrate to at most 8? C.; filling the cooled liquid dairy concentrate into a beverage container; and sealing and retorting the liquid dairy concentrate in the beverage container.

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.