The purpose of the present report is to provide a mixture that includes a combination of rice flour, protein isolate, and/or almond, to be consumed, preferably, by patients with kidney disease.

Another purpose of this invention is a food product low in potassium, sodium and phosphates, that is obtained from the previously described mixture, which is useful to be consumed, preferably, by patients with kidney disease.

Another purpose of the invention is a milk substitute low in potassium, sodium and phosphates, obtained by the previously described mixture, which is useful to be consumed, preferably, by patients with kidney disease

An additional purpose of the invention is the usage of the mixture to prepare a food product as a milk substitution, low in potassium, sodium and phosphates, to be consumed preferably, by patients with kidney disease.

Also, another purpose of this invention is to provide a production process of a mixture that includes a combination of rice flour, protein isolate, and/or almonds, to prepare a food product as a milk substitution, low in potassium, sodium and phosphates, to be consumed preferably, by patients with kidney disease.

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (foaming) and a portion of the non-dairy composition is mixed into and remains in the beverage creaming).

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (foaming) and a portion of the non-dairy composition is mixed into and remains in the beverage (creaming).

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (foaming) and a portion of the non-dairy composition is mixed into and remains in the beverage (creaming).

The present invention relates to a process for enzy matically modifying an oat base using a specific order and combination of enzymes, including a first liquefying alpha-amylase, a second maltogenic saccharifying alpha-amylase and an endoprotease. In particular, the present invention relates to oat bases obtainable by such process and uses thereof in hot acidic beverages, such as in coffee.

A method of preparing a food composition for an egg fluid substitute or for a milk substitute is described, including a step of lysing microorganisms, and corresponding food compositions prepared by such method. The egg fluid substitute or milk substitute changes into a gel having properties similar to egg fluid when heated and exhibits excellent foaming performance, and can replace egg fluid in a wide range of food applications, including confectionery and baking. The described method enables the production of an egg fluid substitute or milk substitute in an environmentally friendly and sustainable manner, and provides a method for utilizing nutritionally valuable microorganisms as an egg fluid substitute or a milk substitute, as well as contributing to the food industry by expanding the choice of food ingredients.

The invention relates to a method for preparing an aqueous dispersion comprising colloidal protein particles dispersed in an aqueous fluid, which colloidal protein particles comprise caseinate and one or more plant proteins, the method comprisingproviding an intermediate dispersion of caseinate and particles comprising said one or more plant proteins in an aqueous fluid; andsubjecting the intermediate dispersion to a disruptive pressurization step, wherein the particles comprising the one or more plant proteins are disrupted and the aqueous dispersion comprising the colloidal protein particles is formed. The invention further relates to a dispersion obtainable by such method, particles obtainable by such method and food products comprising particles or a dispersion according to the invention.

The invention relates to a method for preparing an aqueous dispersion comprising colloidal protein particles dispersed in an aqueous fluid, which colloidal protein particles comprise caseinate and one or more plant proteins, the method comprisingproviding an intermediate dispersion of caseinate and particles comprising said one or more plant proteins in an aqueous fluid; andsubjecting the intermediate dispersion to a disruptive pressurization step, wherein the particles comprising the one or more plant proteins are disrupted and the aqueous dispersion comprising the colloidal protein particles is formed. The invention further relates to a dispersion obtainable by such method, particles obtainable by such method and food products comprising particles or a dispersion according to the invention.

The present invention provides a composition comprising cobalamin and a mammalian transcobalamin (TC) polypeptide, heterologously expressed in a recombinant cell. Further provided are food compositions comprising the cobalamin bound to the recombinant TC polypeptide, as well as methods of producing thereof, such as producing a dairy-like food composition.

Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.