An actuator nozzle has a lower portion comprising a base configured to connect to a container, and the base includes a lower orifice. The actuator nozzle also has an upper portion including a tapered section on one side of the upper portion, the tapered section tapers inward as the tapered section extends upward from the lower portion, the upper portion further having a substantially vertical section on an opposite side of the upper portion from the tapered section. The actuator nozzle also has an upper orifice in fluid communication with the lower orifice by an interior channel of the actuator nozzle, the upper orifice angled downward from a top of the tapered section of the upper portion to a top of the substantially vertical section of the upper portion.

A foaming liquid creamer contains (i) water; (ii) at least one of micellar casein or sodium caseinate; (iii) at least one carbohydrate source; (iv) at least one lipid; (v) at least one buffer salt; (vi) at least one stabilizer; (vii) at least one sweetener; and (viii) at least one emulsifier. The carbohydrate source may include glucose syrup, preferably glucose syrup DE 25-29. The buffer salt may include dipotassium phosphate. The stabilizer may include at least one of carrageenan, carboxymethyl cellulose (CMC), or microcrystalline cellulose (MCC). The lipid may include coconut oil. The at least one emulsifier may include mono- and di-glycerides. The sweetener may include at least one of sucralose or acesulfame. The foaming liquid creamer may also contain a flavor. Another foaming liquid creamer contains (i) water; (ii) at least one of non-fat milk solids or milk fat; and (iii) sugar. Another aspect is an aerosol packaging which includes one of these foaming liquid creamers in a pressurized container, and the aerosol packaging has an actuator nozzle.

A foaming liquid creamer contains (i) water; (ii) at least one of micellar casein or sodium caseinate; (iii) at least one carbohydrate source; (iv) at least one lipid; (v) at least one buffer salt; (vi) at least one stabilizer; (vii) at least one sweetener; and (viii) at least one emulsifier. The carbohydrate source may include glucose syrup, preferably glucose syrup DE 25-29. The buffer salt may include dipotassium phosphate. The stabilizer may include at least one of carrageenan, carboxymethyl cellulose (CMC), or microcrystalline cellulose (MCC). The lipid may include coconut oil. The at least one emulsifier may include mono- and di-glycerides. The sweetener may include at least one of sucralose or acesulfame. The foaming liquid creamer may also contain a flavor. Another foaming liquid creamer contains (i) water; (ii) at least one of non-fat milk solids or milk fat; and (iii) sugar. Another aspect is an aerosol packaging which includes one of these foaming liquid creamers in a pressurized container, and the aerosol packaging has an actuator nozzle.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

This invention provides a casein micelle composition containing amorphous calcium phosphate (CaP), wherein the casein micelle comprises at least one calcium sensitive casein, and wherein the casein micelle does not contain -casein. The present invention also provides methods for the production of casein micelle compositions and. The invention also provides food products comprising the casein micelles compositions.

Provided herein are dairy-like analogue compositions and the methods of making the same using one or more recombinant proteins.

Provided herein are dairy-like analogue compositions and the methods of making the same using one or more recombinant proteins.