The disclosure relates to a method of making a beverage comprising a milk protein concentrate (MPC), a beverage comprising an MPC, an MPC or use of a MPC. More particularly, this disclosure relates to treatment of an MPC to allow for heat homogenisation of a beverage containing the MPC, while reducing occurrence of malodour and/or egg-type or sulphur-type smell and/or taste.

A particulate frozen dairy product comprising beads which remain free-flowing when at a temperature of about −12° C. or less. The beads comprise of a dairy product selected from the group consisting of frozen neat cream and frozen anhydrous milk fat. Included is a method of shipping a frozen dairy product. The method comprises cryogenically freezing a neat cream to form a plurality of frozen beads, and shipping the frozen beads while maintaining said frozen beads at a temperature less than −12° C. such that the frozen beads remain free-flowing during shipping. Further, the frozen beads are ideal for shipping, storage and use in that they lend themselves to multiple packaging options and easy proportioning for recipes.

A method of making a frozen cream product containing a range between 0-15% alcoholic beverage by volume without using any additives, preservatives, unnatural stabilizers and unnatural emulsifiers such that a combined cream product containing the alcoholic beverage will not undergo alcohol-water separation during the processes of making the combined cream product containing alcohol or during the process of freezing the combined cream product containing alcohol to form the frozen cream product containing alcohol.

A method of making a frozen cream product containing a range between 0-15% alcoholic beverage by volume without using any additives, preservatives, unnatural stabilizers and unnatural emulsifiers such that a combined cream product containing the alcoholic beverage will not undergo alcohol-water separation during the processes of making the combined cream product containing alcohol or during the process of freezing the combined cream product containing alcohol to form the frozen cream product containing alcohol.

A composition for coating a frozen confectionary includes a fat blend containing (i) an emulsifier that is preferably lecithin, (ii) at least one hardening fat that is preferably one or more of palm oil, palm oil mid fractions, or palm oil softfractions, (iii) one or more soft oils that preferably include canola oil, and (iv) anhydrous milk fat. The coating composition also includes flour and sugars. The composition has a particle size of about 40 .Math.m to about 200 .Math.m, preferably about 90 .Math.m to about 120 .Math.m, and has the sensory characteristics, such as appearance, flavor and texture, of raw cookie dough. Optionally the composition further includes one or more of milk powder, salt or flavor. Preferably the frozen confectionary coated by the composition is an ice cream bar.

A composition for coating a frozen confectionary includes a fat blend containing (i) an emulsifier that is preferably lecithin, (ii) at least one hardening fat that is preferably one or more of palm oil, palm oil mid fractions, or palm oil softfractions, (iii) one or more soft oils that preferably include canola oil, and (iv) anhydrous milk fat. The coating composition also includes flour and sugars. The composition has a particle size of about 40 .Math.m to about 200 .Math.m, preferably about 90 .Math.m to about 120 .Math.m, and has the sensory characteristics, such as appearance, flavor and texture, of raw cookie dough. Optionally the composition further includes one or more of milk powder, salt or flavor. Preferably the frozen confectionary coated by the composition is an ice cream bar.

The present disclosure provides cold dessert comprising a frozen edible composition and an oil combined with the frozen composition, wherein the cold dessert has an outer surface. Various methods of making the cold dessert are also provided.

The present disclosure provides cold dessert comprising a frozen edible composition and an oil combined with the frozen composition, wherein the cold dessert has an outer surface. Various methods of making the cold dessert are also provided.

A substitution system includes a high intensity sweetener and optionally a bulking agent. A frozen dessert composition includes the substitution system. The frozen dessert composition has a higher freezing point than a frozen dessert composition would have with the same sweetness but without the substitution system.

A substitution system includes a high intensity sweetener and optionally a bulking agent. A frozen dessert composition includes the substitution system. The frozen dessert composition has a higher freezing point than a frozen dessert composition would have with the same sweetness but without the substitution system.