The invention comprises an apparatus and/or a method of use thereof for dispensing whipped cream, comprising: a profi including a pressure containment housing, a first receiving port integrated into the pressure containment housing, a dispensing port integrated into the pressure containment housing, and at least a first pressure cartridge containing at least a liquid form of nitrous oxide, where the pressure cartridge includes a pressure gas delivery port and where a connection between the receiving port and the pressure gas delivery port form: (1) a section of a pressure containment unit encompassing contents of the pressure containment housing and the pressure cartridge and (2) an open path between the pressure containment housing and the pressure cartridge.

The invention comprises an apparatus and/or a method of use thereof for dispensing whipped cream, comprising: a profi including a pressure containment housing, a first receiving port integrated into the pressure containment housing, a dispensing port integrated into the pressure containment housing, and at least a first pressure cartridge containing at least a liquid form of nitrous oxide, where the pressure cartridge includes a pressure gas delivery port and where a connection between the receiving port and the pressure gas delivery port form: (1) a section of a pressure containment unit encompassing contents of the pressure containment housing and the pressure cartridge and (2) an open path between the pressure containment housing and the pressure cartridge.

Provided are a method for preparing a food product, which uses a lipase to catalyze the hydrolysis of fat and phospholipids in a base composition, and a food product produced by the method. The present method may increase the viscosity of the base composition having a low fat content and/or improve the stability of the food product even without added emulsifiers.

Provided are a method for preparing a food product, which uses a lipase to catalyze the hydrolysis of fat and phospholipids in a base composition, and a food product produced by the method. The present method may increase the viscosity of the base composition having a low fat content and/or improve the stability of the food product even without added emulsifiers.

A method for producing a first milk product having a first fat content and a second milk product having a second fat content. The method includes separating raw milk into cream and skim milk, diverting a first part of the cream into a first cream pipe, and a second part of the cream into a second cream pipe, dividing the skim milk in the main skim milk pipe, such that a first part of the skim milk flows into a first skim milk pipe and a second part of the skim milk flows into a second skim milk pipe. Flow rates for the two cream parts and the skim milk parts are determined, and valves are adjusted based on the determined flow rates, such that the milk products are obtained when mixing the cream and skim milk parts.

A method for producing a first milk product having a first fat content and a second milk product having a second fat content. The method includes separating raw milk into cream and skim milk, diverting a first part of the cream into a first cream pipe, and a second part of the cream into a second cream pipe, dividing the skim milk in the main skim milk pipe, such that a first part of the skim milk flows into a first skim milk pipe and a second part of the skim milk flows into a second skim milk pipe. Flow rates for the two cream parts and the skim milk parts are determined, and valves are adjusted based on the determined flow rates, such that the milk products are obtained when mixing the cream and skim milk parts.

A non-hydrogenated mixed dairy and non-dairy cream includes the following raw materials in weight percent: non-hydrogenated vegetable oil: 8%-18%; sorbitan monostearate: 0.05%-0.5%; stearyl monoglyceridyl citrate: 0.02%-0.5%; mono- and diglycerides of fatty acids: 0.05%-1%; lactate monoglyceride: 0.02%-1%; sodium stearoyl lactylate: 0.02%-0.5%; sucrose fatty acid ester: 0.05%-0.5%; polyglycerol ester: 0.02%-0.5%; carrageenan: 0.01%-0.1%; microcrystalline cellulose: 0.05%-0.8%; modified cellulose: 0.05%-1%; sodium caseinate: 0.1%-1.5%; potassium dihydrogen phosphate: 0.02%-0.2%; sugar: 2%-6%; glucose syrup: 2%-12%; fat-containing dairy product: 8%-18%; and water: 20%-60%.

A non-hydrogenated mixed dairy and non-dairy cream includes the following raw materials in weight percent: non-hydrogenated vegetable oil: 8%-18%; sorbitan monostearate: 0.05%-0.5%; stearyl monoglyceridyl citrate: 0.02%-0.5%; mono- and diglycerides of fatty acids: 0.05%-1%; lactate monoglyceride: 0.02%-1%; sodium stearoyl lactylate: 0.02%-0.5%; sucrose fatty acid ester: 0.05%-0.5%; polyglycerol ester: 0.02%-0.5%; carrageenan: 0.01%-0.1%; microcrystalline cellulose: 0.05%-0.8%; modified cellulose: 0.05%-1%; sodium caseinate: 0.1%-1.5%; potassium dihydrogen phosphate: 0.02%-0.2%; sugar: 2%-6%; glucose syrup: 2%-12%; fat-containing dairy product: 8%-18%; and water: 20%-60%.

Natural premium dairy based creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have good stability for 4 months at refrigeration, high whitening capacity and a pleasant mouthfeel when added to beverage or food, while being free from artificial additives. In a general embodiment, the present disclosure provides a creamer free of any artificial additives and comprising added sugar, milk fat, optionally vegetable oil, milk proteins including sweet buttermilk powder, gellan gum and optionally guar gum, and optionally natural flavors.

Natural premium dairy based creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have good stability for 4 months at refrigeration, high whitening capacity and a pleasant mouthfeel when added to beverage or food, while being free from artificial additives. In a general embodiment, the present disclosure provides a creamer free of any artificial additives and comprising added sugar, milk fat, optionally vegetable oil, milk proteins including sweet buttermilk powder, gellan gum and optionally guar gum, and optionally natural flavors.