A high stearic oilseed stearin fat including: from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is higher than 1; and at least 1% of trisaturated triglycerides; in which the Ssn-2/Stotal100 value is of from 11 to 98; and a process for preparing the same.

A novel oil and/or fat capable of imparting to a frozen dessert good meltability in the mouth, a refreshing feel in the latter half, and a thick feel in a well-balanced manner is provided. It has been found that an oil and/or fat for a frozen dessert mix containing a randomly interesterified oil having a specific fatty acid composition and a randomly interesterified oil using a non-lauric oil and/or fat as a raw material oil and/or fat can impart good meltability in the mouth, a refreshing feel, and a thick feel to a frozen dessert in a well-balanced manner.

The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.

The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.

A method to obtain a fraction derived from cacao beans containing a large amount of GABA. A cacao bean-derived composition having a specific gravity of 1.2 or more and containing 0.55 mg/g or more of -aminobutyric acid (GABA) is provided.

The invention relates to concentrated premixes for the manufacture of plant-based frozen confections. The concentrated premixes are oil-in water emulsions having a high total solids content.

The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.

The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sweet creams and fillings for food products such as cakes, biscuits, bonbons, and the like. And more specifically, it relates to the production of fats with low contents of saturated fatty acids based on vegetable oils and structuring agents rich in monoacylglycerols.

The present document describes a process for the preparation of a protein-fortified frozen dessert formulation, which comprises the steps of mixing a first mix comprising water and a source of fat; mixing in the first mix a stabilizing agent, a sweetening agent, a first protein mix, to obtain a second mix, pasteurizing the second mix, cooling the second mix to produce a cooled second mix, adding a second protein mix into the cooled second mix, before, after, or before and after step cooling the second mix; ageing the cooled second mix to produce an aged mix; and freezing the aged mix to prepare the protein-fortified frozen dessert formulation.

One variation of a non-dairy milk product includes: a first portion of a starch; a second portion of plant-extracted proteins; a first amount of a first enzyme configured to catalyze hydrolysis of a first proportion of the first portion of the starch into sugar units; a second amount of a second enzyme configured to catalyze hydrolysis of a second proportion of the second portion of plant-extracted proteins into amino acids; and a third amount of a third enzyme configured to catalyze synthesis of protein bonds between plant-extracted proteins in a third proportion of the second portion of the plant-extracted proteins to form a protein matrix.