The present invention relates generally to food products comprising proteins comprising sulfur-comprising amino acids, and to methods for producing such food products.

The present invention relates generally to food products comprising proteins comprising sulfur-comprising amino acids, and to methods for producing such food products.

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

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

Described herein are frozen dessert compositions containing allulose and low-sugar syrups and/or solids, along with use of the allulose and low-sugar syrups and/or solids in frozen dessert compositions. Beneficially, the compositions described herein reduce added sugars and/or caloric content of a frozen dessert while overcoming formulation limitations of low- or reduced-sugar frozen dessert products, including matching the hardness, texture, and/or sweetness of their full-sugar counterparts.

Described herein are frozen dessert compositions containing allulose and low-sugar syrups and/or solids, along with use of the allulose and low-sugar syrups and/or solids in frozen dessert compositions. Beneficially, the compositions described herein reduce added sugars and/or caloric content of a frozen dessert while overcoming formulation limitations of low- or reduced-sugar frozen dessert products, including matching the hardness, texture, and/or sweetness of their full-sugar counterparts.

The present disclosure provides compositions and methods related to the production of human milk oligosaccharides (HMOs). In particular, the present disclosure provides compositions and methods for converting lactose and N-acetylglucosamine (GlcNAc) into N-acetyllactosamine (LacNAc)-enriched galactooligosaccharide (GOS) compositions using novel -hexosyl-transferase (BHT) enzymes.

A frozen coffee custard hybrid product is disclosed, along with several formulations and manufacturing methods. A single product serving has a caffeine content equivalent to a serving of coffee, and formulations are provided using various dairy, fiber, and sweetener sources that are combined to create a creamy and smooth texture similar to premium ice cream. As a frozen product, consumers can enjoy their daily serving of coffee by simply opening the freezer. Additionally, the formulations utilize natural sweeteners to mitigate the adverse health effects of consuming processed sugars and fiber to improve digestive and heart health. The preferred embodiment discloses a frozen coffee custard hybrid product comprising whole milk in an amount in the range of 25 to 75 wt. %, heavy cream in an amount in the range of 5 to 20 wt. %, skim powder in an amount in the range of 0.5 to 5 wt. %, an emulsifier in an amount in the range of 1 to 20 wt. %, sweetener in an amount in the range of 10 to 30 wt. %, and coffee in an amount in the range of 0.8 to 5 wt. %.

A frozen coffee custard hybrid product is disclosed, along with several formulations and manufacturing methods. A single product serving has a caffeine content equivalent to a serving of coffee, and formulations are provided using various dairy, fiber, and sweetener sources that are combined to create a creamy and smooth texture similar to premium ice cream. As a frozen product, consumers can enjoy their daily serving of coffee by simply opening the freezer. Additionally, the formulations utilize natural sweeteners to mitigate the adverse health effects of consuming processed sugars and fiber to improve digestive and heart health. The preferred embodiment discloses a frozen coffee custard hybrid product comprising whole milk in an amount in the range of 25 to 75 wt. %, heavy cream in an amount in the range of 5 to 20 wt. %, skim powder in an amount in the range of 0.5 to 5 wt. %, an emulsifier in an amount in the range of 1 to 20 wt. %, sweetener in an amount in the range of 10 to 30 wt. %, and coffee in an amount in the range of 0.8 to 5 wt. %.

Ice cream products and preparation methods are provided for reducing sugar content while maintaining the sweetness of the ice cream, and/or for enhancing ice cream resistance resistant against iciness and texture damage due to temperature fluctuations. Ice cream products comprise a mixture of between 4-15 wt % dietary fibers, mixed with milk powder, 25-70 wt % milk and 0-29 wt % cream, between 1-40 wt % of a microcrystalline sugar-in-oil suspension (e.g., having D50<15 m), added to the mixture after cooling and optionally aging, and gently homogenized therewith. The micronized sugar (remaining in part within the fat globules) enhances the sweetness, and together with the addition of the dietary fibers to the initial mixture-synergistically enhance the ice cream's resistance to iciness and texture damage due to temperature fluctuations.