A protein-containing emulsified oil or fat composition for producing an emulsified food, said emulsified composition comprising 10-70 mass % of a protein, 30-90 mass % of an oil or fat and 0-40 mass % of a carbohydrate, when the total amount of the protein, oil or fat and carbohydrate is regarded as 100 mass %, characterized in that at least 50 mass % of the protein is derived from a vegetable protein material satisfying all of the requirements a) to d): a) having a protein content in solid matters of 70 mass % or more; b) having an NSI of 80 or more; c) the results of molecular weight distribution measurement thereof showing an area ratio of 10000 Da or more of 50-80% and an area ratio of 2000 Da or more and less than 10000 Da of 10-40%; and d) when heated at 80 C. for 30 minutes, a 22 mass % solution thereof not gelling.

The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising high oleic oils; micellar casein; emulsifiers comprising a mixture of mono- and di-glycerides and diacetyl tartaric acid esters of mono- and di-glycerides; and hydrocolloids comprising a mixture of carrageenan, microcrystalline cellulose and carboxymethyl cellulose.

The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising high oleic oils; micellar casein; emulsifiers comprising a mixture of mono- and di-glycerides and diacetyl tartaric acid esters of mono- and di-glycerides; and hydrocolloids comprising a mixture of carrageenan, microcrystalline cellulose and carboxymethyl cellulose.

The present invention relates to a creamer composition comprising ultra-high oleic oils, with an oleic acid content from 85 to 97% by weight of the total fatty acids in the creamer composition. The creamer composition may comprise blend of high oleic sunflower and high oleic soybean oil in the range of 90:10 to 10:90 or blend of high oleic soybean and high oleic algal oil in the range of 90:10 to 10:90. The creamer composition may also comprise added oil soluble antioxidants. The invention also relates to a beverage composition comprising the liquid or powder creamer composition, and a method of making it.

The present invention relates to a creamer composition comprising ultra-high oleic oils, with an oleic acid content from 85 to 97% by weight of the total fatty acids in the creamer composition. The creamer composition may comprise blend of high oleic sunflower and high oleic soybean oil in the range of 90:10 to 10:90 or blend of high oleic soybean and high oleic algal oil in the range of 90:10 to 10:90. The creamer composition may also comprise added oil soluble antioxidants. The invention also relates to a beverage composition comprising the liquid or powder creamer composition, and a method of making it.

The present invention relates to beverage products, in particular a liquid non-dairy creamer composition having a texture similar to a sweetened condensed milk or yogurt-like. The composition comprises oil in the range of 10-16 wt/wt %; caseinate salts in the range of 1.5 to 2.2 wt/wt %; mono-/diglycerides in the range of 0.13 to 0.3 wt/wt %; tartaric acid esters of monoglycerides in the range of 0.4 to 0.8 wt/wt %; kappa-carrageenan in the range of 0.06 to 0.09 wt/wt %; iota-carrageenan in the range of 0.05 to 0.11 wt/wt %; and guar gum in the range of 0.1 to 0.4 wt/wt %.

The present invention relates to beverage products, in particular a liquid non-dairy creamer composition having a texture similar to a sweetened condensed milk or yogurt-like. The composition comprises oil in the range of 10-16 wt/wt %; caseinate salts in the range of 1.5 to 2.2 wt/wt %; mono-/diglycerides in the range of 0.13 to 0.3 wt/wt %; tartaric acid esters of monoglycerides in the range of 0.4 to 0.8 wt/wt %; kappa-carrageenan in the range of 0.06 to 0.09 wt/wt %; iota-carrageenan in the range of 0.05 to 0.11 wt/wt %; and guar gum in the range of 0.1 to 0.4 wt/wt %.

The present invention relates to processes for providing plant seed based compositions with enhanced mouthfeel and aroma. In addition the invention relates to the use of such plant seed based compositions for making capsules for beverage dispensers.

The present invention relates to processes for providing plant seed based compositions with enhanced mouthfeel and aroma. In addition the invention relates to the use of such plant seed based compositions for making capsules for beverage dispensers.

There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1. Also provided are uses of said creamer composition together with a process of preparing a creamer composition.