The present invention relates to a frozen dessert, in particular an ice cream which is based on a whey protein isolate resp. a whey protein concentrate. Additionally, the composition contains probiotics, low glycemic index sweeteners as well as microencapsulated vitamins and minerals.

The present invention relates to a yogurt product that is frozen wherein the yogurt product comprising 50-100% fermented yogurt mix, preferably 80-100%, more preferably 90-100% fermented yogurt mix, and the degree of overrun of the mix is between 20 to 150% by volume, preferably 30-60%. The present invention also relates to a method of preparing such a product.

The present invention relates to a yogurt product that is frozen wherein the yogurt product comprising 50-100% fermented yogurt mix, preferably 80-100%, more preferably 90-100% fermented yogurt mix, and the degree of overrun of the mix is between 20 to 150% by volume, preferably 30-60%. The present invention also relates to a method of preparing such a product.

A machine for making liquid and/or semi-liquid products of the ice cream sector comprises: a processing container forming a processing chamber for making an ice cream product; a stirrer mounted inside the processing chamber; a cooling system equipped with at least one heat exchanger associated with the processing container, for exchanging heat with the container and cooling the processing container; a unit for receiving and treating a capsule containing a basic preparation for an ice cream product, configured to allow the capsule to be compressed in such a way so as to deform lateral walls of the capsule and to squeeze the basic preparation out of the capsule and transfer it to the processing container.

A machine for making liquid and/or semi-liquid products of the ice cream sector comprises: a processing container forming a processing chamber for making an ice cream product; a stirrer mounted inside the processing chamber; a cooling system equipped with at least one heat exchanger associated with the processing container, for exchanging heat with the container and cooling the processing container; a unit for receiving and treating a capsule containing a basic preparation for an ice cream product, configured to allow the capsule to be compressed in such a way so as to deform lateral walls of the capsule and to squeeze the basic preparation out of the capsule and transfer it to the processing container.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

A pre-mix composition that forms a soft serve product, the composition comprising: calories: 80-125 kcal/100 grams of pre-mix; protein: 3-8 g/100 grams of pre-mix; fat: 0.5-2.5 g/100 grams of pre-mix; carbohydrates: 10-40 g/100 grams of pre-mix; sugar 4.5-6.5 g/100 grams of pre-mix; and dietary fiber: 0.5-4.5 g/100 grams of pre-mix; wherein, comprises the taste profile comparable to a reference pre-mix: sweetness (GL1) 70-(80); bitterness (COO) 72-(74); richness (CPA (AAE)) 13-(16); after-taste (AAE) 19-(20); and (AE1) 18-(20); saltiness (CTO) 5-(7) and wherein, the taste profile is measured by the E-tongue test. The pre-mix composition that is made into a soft serve product of the present invention has substantially lower (e.g. 10%, 20%, 30%, 40%, or 50%) calories, fat content and/or sugar level and/or any combination therein when compared to a reference pre-mix composition that is made into a soft serve product. At the same time, the consumer experience of the present invention is at least as good as the reference product (e.g. taste and appearance and mouth feel).

A pre-mix composition that forms a soft serve product, the composition comprising: calories: 80-125 kcal/100 grams of pre-mix; protein: 3-8 g/100 grams of pre-mix; fat: 0.5-2.5 g/100 grams of pre-mix; carbohydrates: 10-40 g/100 grams of pre-mix; sugar 4.5-6.5 g/100 grams of pre-mix; and dietary fiber: 0.5-4.5 g/100 grams of pre-mix; wherein, comprises the taste profile comparable to a reference pre-mix: sweetness (GL1) 70-(80); bitterness (COO) 72-(74); richness (CPA (AAE)) 13-(16); after-taste (AAE) 19-(20); and (AE1) 18-(20); saltiness (CTO) 5-(7) and wherein, the taste profile is measured by the E-tongue test. The pre-mix composition that is made into a soft serve product of the present invention has substantially lower (e.g. 10%, 20%, 30%, 40%, or 50%) calories, fat content and/or sugar level and/or any combination therein when compared to a reference pre-mix composition that is made into a soft serve product. At the same time, the consumer experience of the present invention is at least as good as the reference product (e.g. taste and appearance and mouth feel).

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 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.