The invention relates to a glucose(-containing) syrup replacement composition for use in food applications, such as in bakery, beverages, ice cream, confectionery and the like. The glucose(-containing) syrup replacement composition comprises at least 80 wt % of maltodextrin having a dextrose equivalence (DE) of from 15 to 20 and up to 20 wt % of sorbitol and glycerol. The invention also covers the use of the composition in a food product to replace at least partially or completely nutritive mono- and disaccharides having an energy density of 4 kcal/g, preferably to replace at least partially or completely glucose, sucrose and/or fructose, generally in the form of syrups.

A method for preparing a food product and a food product thereof including a grain-based binder and being essentially free of added sugar. The method includes preparing or providing a cooked and/or pre-gelatinized grain flour, coating the grain flour with a fat or oil, and then hydrating the fat coated grain flour with at least one liquid to form a binder composition. The binder composition and one or more dry food ingredients are combined to form an agglomerate, and the agglomerate is thermally processed to activate the binder composition and to obtain the food product.

A plant-based cheese product, particularly cream cheese type products, is provided herein. The plant-based cheese products are in the form of an emulsion comprising a plant-based protein, a stabilizer, a starch-based thickening agent, and a fat component. The plant-based cheese has a spreadable texture and opaque appearance at both refrigerated and elevated temperatures.

A plant-based cheese product, particularly cream cheese type products, is provided herein. The plant-based cheese products are in the form of an emulsion comprising a plant-based protein, a stabilizer, a starch-based thickening agent, and a fat component. The plant-based cheese has a spreadable texture and opaque appearance at both refrigerated and elevated temperatures.

A plant-based cheese product is provided. The plant-based cheese products have an appearance, cold texture, and melting characteristics similar to a dairy-based cheese. The cheese products include a plant-based protein, at least a first starch and a second starch, a fat component, and an acidulant. The first starch comprises a hydrophobic starch. The second starch comprises a modified starch. The fat component has a solid fat content in the range of 30% to about 60% at 50° F. and 0% to about 10% at 92° F. A flexibility enhancing agent may also be included.

A plant-based cheese product is provided. The plant-based cheese products have an appearance, cold texture, and melting characteristics similar to a dairy-based cheese. The cheese products include a plant-based protein, at least a first starch and a second starch, a fat component, and an acidulant. The first starch comprises a hydrophobic starch. The second starch comprises a modified starch. The fat component has a solid fat content in the range of 30% to about 60% at 50° F. and 0% to about 10% at 92° F. A flexibility enhancing agent may also be included.

The present invention relates to a seaweed-based powder having a storage modulus (G′) of at least 30 Pa as determined on a 0.3 wt % aqueous dispersion of said powder and wherein said powder has a critical gelling concentration (C.sub.0) of at most 0.1 wt %. Further described herein is composition comprising the seaweed-based powder and a method of producing the seaweed-based powder.

The present invention relates to a seaweed-based powder having a storage modulus (G′) of at least 30 Pa as determined on a 0.3 wt % aqueous dispersion of said powder and wherein said powder has a critical gelling concentration (C.sub.0) of at most 0.1 wt %. Further described herein is composition comprising the seaweed-based powder and a method of producing the seaweed-based powder.

The invention relates to the use of amylose-rich pre-gelatinized starch having a large particle size as a texturing agent providing pasty food compositions with a pulpy texture.

The invention relates to the use of amylose-rich pre-gelatinized starch having a large particle size as a texturing agent providing pasty food compositions with a pulpy texture.