The invention relates to a method of producing a plant-based oil-in-water emulsion comprising the steps of providing an ingredient composition which is free from dairy protein, said composition comprising 1.5 to 5 wt. %, preferably 2 to 5 wt. % proteins, wherein the protein consist of plant protein only, 0.5 to 10.5 wt %, preferably 1.5 to 7.5 wt % of oil, and having a pH of 5.3-6.7, preferably 5.6-6.6, optionally adding divalent cations to provide a concentration of 1-5 mM free divalent cations in the ingredient composition, optionally adding monovalent cations to provide a concentration of 1-20 mM free monovalent cations in the ingredient composition and homogenizing and subsequently heat treating the ingredient composition to a temperature of 80°-100° C. for a period of 0.5-15 min or an ultra high temperature (UHT) heat treatment above 135° C. for 3 to 30 s to form agglomerated proteins comprising plant proteins and oil, and shearing the composition during or after the heat treatment to reduce the size of the agglomerated proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction after the shearing. The invention also relates to a plant-based oil-in-water emulsion obtained by the method, and a use of the plant-based oil-in-water emulsion for the use in food and beverage products.

The invention relates to a method of producing a plant-based oil-in-water emulsion comprising the steps of providing an ingredient composition which is free from dairy protein, said composition comprising 1.5 to 5 wt. %, preferably 2 to 5 wt. % proteins, wherein the protein consist of plant protein only, 0.5 to 10.5 wt %, preferably 1.5 to 7.5 wt % of oil, and having a pH of 5.3-6.7, preferably 5.6-6.6, optionally adding divalent cations to provide a concentration of 1-5 mM free divalent cations in the ingredient composition, optionally adding monovalent cations to provide a concentration of 1-20 mM free monovalent cations in the ingredient composition and homogenizing and subsequently heat treating the ingredient composition to a temperature of 80°-100° C. for a period of 0.5-15 min or an ultra high temperature (UHT) heat treatment above 135° C. for 3 to 30 s to form agglomerated proteins comprising plant proteins and oil, and shearing the composition during or after the heat treatment to reduce the size of the agglomerated proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction after the shearing. The invention also relates to a plant-based oil-in-water emulsion obtained by the method, and a use of the plant-based oil-in-water emulsion for the use in food and beverage products.

The present invention relates to plant-based microcapsules for the efficient encapsulation and retention of water-soluble ingredients, as well as the efficient co-encapsulation of water-soluble and water-insoluble ingredients. The present invention also relates to compositions comprising the microcapsules, a method of making the microcapsules and compositions, and to uses of the microcapsules and compositions.

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

The present disclosure is directed to cannabinoids infused consumables and non-consumables and methods of producing the cannabinoid infused consumables and non-consumables. The consumables are infused in an overall two-step process, in which cannabinoids from a Cannabis species are first infused into coconut oil, which in turn is used to infuse a food or beverage of choice with cannabinoids to generate the cannabinoids infused consumables. The non-consumables are produced by adding a cannabinoids infused oil to the non-consumables.

Spray-dried flavor compositions are provided. The stable spray-dried flavor compositions include a water-soluble matrix including a filler; at least about 1% of a fat component encapsulated in the matrix, based on the total weight of the matrix; and a combination of soluble rice bran and oat oil, the combination providing emulsification and improved antioxidant activity for the spray-dried flavor compositions.

The invention belongs to the technical field of phospholipid processing, in particular to a self-aggregating hydrous phospholipid and a preparation method thereof. The self-aggregating hydrous phospholipid, the main components of the self-aggregating hydrous phospholipid are phospholipids, oil and water, the water content is 70-80 g/100 g, and the acetone-insoluble content on a dry basis is 92.5-95.5 g/100 g. Preferably, the self-aggregating hydrous phospholipid is a brown translucent fluid. The present invention is used to overcome the defects of low acetone-insoluble content of the hydrous phospholipid prepared by the existing method and the long-term dependence of the industry on the solvent method to prepare powder phospholipid, and to solve the technical problem that the hydration method powder phospholipid cannot realize industrial production.

The invention belongs to the technical field of phospholipid processing, in particular to a self-aggregating hydrous phospholipid and a preparation method thereof. The self-aggregating hydrous phospholipid, the main components of the self-aggregating hydrous phospholipid are phospholipids, oil and water, the water content is 70-80 g/100 g, and the acetone-insoluble content on a dry basis is 92.5-95.5 g/100 g. Preferably, the self-aggregating hydrous phospholipid is a brown translucent fluid. The present invention is used to overcome the defects of low acetone-insoluble content of the hydrous phospholipid prepared by the existing method and the long-term dependence of the industry on the solvent method to prepare powder phospholipid, and to solve the technical problem that the hydration method powder phospholipid cannot realize industrial production.

The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.