The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps.

The present invention discloses a method for preparing ice cream with good storage and transportation stability. The raw materials of the ice cream include small-granule starch. The amount of small-granule starch added is 1% to 6%. By adding small-granule starch to the ice cream, the structure of the ice cream is improved, resulting in ice cream with good storage and transportation stability. It can maintain ideal hardness at high storage and transportation temperatures while retaining good shape, texture, and sensory qualities. This enhances the ice cream product's resistance to temperature fluctuations during cold chain storage and transportation, making it suitable for storage and sales temperatures higher than conventional storage temperatures (18 C.), thus promoting energy saving and carbon reduction in the ice cream storage and transportation process.

The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising below 4.5 % wt of fat by weight based on the total composition (wt), below 15 wt of sweetener, 0.01 to 3% wt of stabilizers, optionally yogurt, and having a freezing point from 0 C. to 3 C., preferably from 1 C. to 2.2 C., and a solid content above 20% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition.

A method for generating a non-dairy base mixture includes: treating a volume of water with a first set of ingredients soluble in the volume of water to form a first mixture; mixing a second set of ingredients at a first speed for a first duration into the first mixture to form a second mixture, the second set of ingredients including a protein-starch blend; hydrating the second set of ingredients in the second mixture with no shear; adding a third set of ingredients to the second mixture in a standard sequence to form a third mixture; pasteurizing the third mixture, within a first temperature range; blending an oil into the third mixture at a set rate, the third mixture within a second temperature range, to form an emulsion; and, homogenizing the emulsion, within a second temperature range, and over a second duration, to form a base mixture.

The present invention relates to a food comprising soybean powder and an edible fat or oil. More specifically, the present invention relates to a food in which the edible fat or oil contains a triglyceride with a medium-chain fatty acid(s) at a ratio of 50% by mass or higher relative to the mass of the edible fat or oil. In particular, the present invention relates to a food which is reduced in beany flavor, grassy flavor, astringency, oily feeling (oiliness), oily odor, and the like, which has a good flavor, and which is improved in feel-on-the-tongue, mouthfeel, milkiness, melt-in-the-mouth, smoothness, and richness, and to a method for producing the food. Moreover, the present invention relates to a method for improving a flavor originated from soybean powder in a food comprising the soybean powder and an edible fat or oil.

This specification describes edible compositions comprising a deamidated legume protein isolate. The compositions comprise deamidated legume protein in an amount of at least 0.5% (wt. % of the composition). Also the deamidated legume protein isolate has a degree of deamidation from about 10% to 25% with reference to legume protein isolate that has not been deamidated. Illustrative edible compositions comprise the deamidated legume protein isolate and some illustrative compounds further comprise a fat component and an aqueous component.

A plant-only food composition and methods of preparing the composition is provided. The food composition is free from dairy and other animal-based ingredients and has a desirable flavor, color, taste, texture, homogeneity and appearance to be aesthetically pleasing before consumption. The plant-only food composition includes a) 3.0-3.5% by weight of a protein, b) 1.5-2.0% by weight of a fiber, c) 2.0-3.0% by weight of a cream, d) 0.1-0.2% by weight of a starch, e) 4-5.5% by weight of a fat, f) 21-27% by weight of a sweetener, g) 2-5% by weight of an anti-freezing agent, and h) 0.2-0.5% by weight of an anti-caking agent, i) 1-10% by weight of an emulsifier-stabilizer system, j) 0.5-1.0% by weight of a thickener, k) 2-3% by weight of a flavoring agent, and l) 40.0-55.0% by weight of water.

Colloidal food products comprising filamentous fungal particles are disclosed, as are methods of making such colloidal food products. The filamentous fungal particles may stabilize the colloid and/or act as a supplemental or replacement source of protein in analogs of conventional non-fungal colloidal food products, such as ice cream and mayonnaise.

A fat-based confection composition comprising from 1 wt % to 40 wt % calcium carbonate, from 35 wt % to 65 wt % fat, from 5 wt % to 45 wt % sugar, from 2 wt % to 15 wt % cocoa powder, and from 0.05 wt % to 1.0 wt % emulsifier, and wherein the calcium carbonate has a median particle diameter size (D.sub.50) of from 1.2 microns to 8 microns.

A process for the preparation of fat-based confection compositions comprising calcium carbonate and sugars, the process comprising the steps of mixing and heating a composition comprising: non-fat solid particles, fat and emulsifier to form a dispersion, wherein the non-fat solid particles comprise sugars and calcium carbonate; and refining the particles of the dispersion to have a D.sub.v90 of less than 50 microns.