The invention provides nanoemulsion for preparing plant-based meat, the nanoemulsion has a particle size ranging from 300 nm to 320 nm. The plant-based meat prepared by using the nanoemulsion of the present invention can retain flavors after various cooking methods. The plant-based meat of the present invention can withstand different pH values and temperatures, and remains stable at different concentrations of salt, sugar, lipids, protein, carbohydrates and a variety of organic compounds, and will not lower consumer’s flavor expectations and perceptions. The plant-based meat of the present invention retains more flavors, so less flavoring is needed, and the cost will be reduced.

An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.

An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.

Disclosed is a method for preparing an emulsion gel-based fat substitute with adjustable phase change and use thereof, belonging to the field of oils and fats and food processing. The emulsion gel-based fat substitutes are prepared by using an oil-soluble polysaccharide, oil-soluble small molecule gelling agent, water-soluble large molecule gelling agent and vegetable oil as raw materials, dissolving the oil-soluble polysaccharide, small molecule gelling agent and water-soluble large molecule gelling agent in the heated oil and water phases, mixing and emulsifying the oil solution and aqueous solution to obtain an emulsion, and then gelling the emulsion upon stirring and cooling. An oil-soluble polysaccharide reduces the amount of oil-soluble small molecule gelling agent, an emulsion gel-based fat substitute containing trans-free low-saturated fatty acids is prepared, and the overall oil content of the emulsion gel is reduced by adding the water phase gelled with the water-soluble large molecule gelling agent.

Disclosed is a method for preparing an emulsion gel-based fat substitute with adjustable phase change and use thereof, belonging to the field of oils and fats and food processing. The emulsion gel-based fat substitutes are prepared by using an oil-soluble polysaccharide, oil-soluble small molecule gelling agent, water-soluble large molecule gelling agent and vegetable oil as raw materials, dissolving the oil-soluble polysaccharide, small molecule gelling agent and water-soluble large molecule gelling agent in the heated oil and water phases, mixing and emulsifying the oil solution and aqueous solution to obtain an emulsion, and then gelling the emulsion upon stirring and cooling. An oil-soluble polysaccharide reduces the amount of oil-soluble small molecule gelling agent, an emulsion gel-based fat substitute containing trans-free low-saturated fatty acids is prepared, and the overall oil content of the emulsion gel is reduced by adding the water phase gelled with the water-soluble large molecule gelling agent.

The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues.

The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues.

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 invention pertains to the production of a novel structurizing oil by enzymatic interesterification which novel structurizing oil is particularly well suited as oil ingredient in e.g. margarines or ice creams.