The present invention provides a protein composition comprising a milk basic protein fraction; and at least one stabilizer selected from the group consisting of soybean polysaccharides, xanthan gum, pectin, gum arabic, gum ghatti, carrageenan, locust bean gum, sodium caseinate, lecithin, and carboxymethylcellulose. The protein composition significantly improves the heat resistance of the milk basic protein fraction. The present invention achieves heat treatment of a protein composition and food, beverage, feed, and pharmaceutical comprising such a protein composition at a temperature exceeding 90 C. without deactivation of the milk basic protein fraction.

This invention provides compositions for flat icings. The compositions comprises a gum system comprising Gum Arabic, carboxymethylcellulose and optionally, Gellan gum. The composition can be used as a flat icing for baked products such as doughnuts. Also provided is a method for using the composition as a flat icing and as a glaze.

This invention provides compositions for flat icings. The compositions comprises a gum system comprising Gum Arabic, carboxymethylcellulose and optionally, Gellan gum. The composition can be used as a flat icing for baked products such as doughnuts. Also provided is a method for using the composition as a flat icing and as a glaze.

The invention relates to vitreous aroma particles and the preparation thereof, as well as to the use thereof in foods, consumer articles and pharmaceuticals.

The invention relates to vitreous aroma particles and the preparation thereof, as well as to the use thereof in foods, consumer articles and pharmaceuticals.

A flavor composition of a mixture of a) a first powder that includes a liquid flavor having a log P of up to about 3.5 loaded onto a first solid matrix material; and b) a second powder that includes a solvent loaded onto a second solid matrix material. The second solid matrix material is different than first solid matrix material and the flavor composition is in the form of a free-flowing powder. Also, methods of making a plated flavor powder and food compositions that include the powder.

A flavor composition of a mixture of a) a first powder that includes a liquid flavor having a log P of up to about 3.5 loaded onto a first solid matrix material; and b) a second powder that includes a solvent loaded onto a second solid matrix material. The second solid matrix material is different than first solid matrix material and the flavor composition is in the form of a free-flowing powder. Also, methods of making a plated flavor powder and food compositions that include the powder.

Disclosed are methods of decreasing the viscosity of an aqueous suspension of a water insoluble or sparingly soluble dietary fiber (compared to the viscosity of the dietary fiber alone), involving mixing the dietary fiber with water and a soluble compound (e.g., polysaccharide having a molecular weight of about 500 Da to about 1,000 kDa and a 1% solution viscosity of up to 10 mPa.Math.s; or protein having a molecular weight of about 10 to about 500 kDa and a 1% solution viscosity of up to 10 mPa.Math.s).

Disclosed are methods of decreasing the viscosity of an aqueous suspension of a water insoluble or sparingly soluble dietary fiber (compared to the viscosity of the dietary fiber alone), involving mixing the dietary fiber with water and a soluble compound (e.g., polysaccharide having a molecular weight of about 500 Da to about 1,000 kDa and a 1% solution viscosity of up to 10 mPa.Math.s; or protein having a molecular weight of about 10 to about 500 kDa and a 1% solution viscosity of up to 10 mPa.Math.s).

An herbal water beverage containing hemp preferably includes water, sugar, organic flavoring, vitamins, and hemp oil. Organic hemp seed oil is added to a water based solution of organic gum arabic and organic maltodextrin. The solution is homogenized and then spray dried. During the drying process the hemp seed oil is surrounded by a matrix of maltodextrin and gum arabic that protects it from exposure to air (oxidation). The water is removed in a dryer through evaporation leaving hemp oil droplets surrounded by a film of gum arabic and maltodextrin matrix. The gum arabic acts as an emulsifier, retarding the separation of the hemp seed oil once it is added to the water, sugar, organic flavoring, and vitamins to form the finished aqueous beverage.