A non-dairy cream for baking includes the following raw materials in percentages by weight: 28-40% of plant fats, 0.02-0.5% of lecithin, 0.02-2% of salt, 0.02-0.5% of diacetyl tartaric acid mono-(di-)glycerides, 0.05-0.1% of mono- and di-glycerol fatty acid esters, 0-0.2% of sucrose fatty acid esters, 0-0.5% of polyglycerol esters, 2-5% of sweet whey powder, 0.05-1% of denatured cellulose, 0.1-2.5% of sodium caseinate, 0-0.5% of sodium stearyl lactylate, 0-0.5% of lactic acid glycerin fatty acid ester, 0-0.3% of sodium alginate, 0.002-0.2% of sodium iso-ascorbate, 3-6% of sugar, 3-6% of glucose syrup and 10-18% of high fructose corn syrup, the balance being water.

A non-dairy cream for baking includes the following raw materials in percentages by weight: 28-40% of plant fats, 0.02-0.5% of lecithin, 0.02-2% of salt, 0.02-0.5% of diacetyl tartaric acid mono-(di-)glycerides, 0.05-0.1% of mono- and di-glycerol fatty acid esters, 0-0.2% of sucrose fatty acid esters, 0-0.5% of polyglycerol esters, 2-5% of sweet whey powder, 0.05-1% of denatured cellulose, 0.1-2.5% of sodium caseinate, 0-0.5% of sodium stearyl lactylate, 0-0.5% of lactic acid glycerin fatty acid ester, 0-0.3% of sodium alginate, 0.002-0.2% of sodium iso-ascorbate, 3-6% of sugar, 3-6% of glucose syrup and 10-18% of high fructose corn syrup, the balance being water.

Microencapsulated probiotic bacteria protected from degradation by acidic aqueous solutions, high bile salt concentrations, elevated temperatures, and prolonged storage and having an increased anti-bacterial activity as compared to their non-microencapsulated counterparts. The microencapsulated probiotic bacteria comprise probiotic bacteria encapsulated in microcapsules. The probiotic bacteria comprise live Lactobacillus plantarum cells. Each of the microcapsules comprises a matrix of a gelled alginate. The matrix wholly envelops the probiotic bacteria within the matrix. An outer surface of the matrix has a coating consisting essentially of one vegetable oil selected from the group consisting of olive oil and canola oil, or an outer surface of the matrix is treated with sodium chloride. The microencapsulated probiotic bacteria have an average particle size of less than 1000 microns (m) in diameter.

Microencapsulated probiotic bacteria protected from degradation by acidic aqueous solutions, high bile salt concentrations, elevated temperatures, and prolonged storage and having an increased anti-bacterial activity as compared to their non-microencapsulated counterparts. The microencapsulated probiotic bacteria comprise probiotic bacteria encapsulated in microcapsules. The probiotic bacteria comprise live Lactobacillus plantarum cells. Each of the microcapsules comprises a matrix of a gelled alginate. The matrix wholly envelops the probiotic bacteria within the matrix. An outer surface of the matrix has a coating consisting essentially of one vegetable oil selected from the group consisting of olive oil and canola oil, or an outer surface of the matrix is treated with sodium chloride. The microencapsulated probiotic bacteria have an average particle size of less than 1000 microns (m) in diameter.

The invention relates to a sachet (1) for a mobile supply of liquid for dogs in particular. The sachet comprises a casing (2) and a core medium (3) which is surrounded by the casing. The casing (2) is made of an edible membrane, and the core medium (3) is made of a gelled liquid substance.

The present invention relates to an alginate gum, a method for formation of an alginate gum, optionally in particulate form, and methods of use and the use thereof for example in cheese production.

The present invention relates to an alginate gum, a method for formation of an alginate gum, optionally in particulate form, and methods of use and the use thereof for example in cheese production.

An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg-substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg-substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg-substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.