The present disclosure discloses a plant-only composition for a food product and a method to prepare the plant-only composition for a food product. The plant-only composition comprises (i) about 5% to 40% weight by weight of a plant-derived cream; (ii) about 0.5% to 10% weight by weight of a plant seed mucilage; (iii) about 0.5% to 10% weight by weight of a fruit and/or vegetable mucilage; (iv) about 2% to 20% weight by weight of a plant-derived protein; (v) about 15% to 60% weight by weight of a plant-derived milk; (vi) about 0.1% to 10% weight by weight of a plant-derived lactone enhancer; (vii) about 0.1% to 10% weight by weight of a plant-derived flavor enhancer; and (viii) about 0.5% to 10% weight by weight of a plant derived nutrient enhancer. The plant-only composition substitutes a diary-based ingredient or an egg-based ingredient in the food product. The dairy based ingredient comprises any of milk, milk cream, butter, fermented milk product, yogurt, cheese, custard, frozen, or casein.

The present invention relates to an emulsion composition comprising 1 to 5% wt non-fractionated chickpea; 0.25 to 3%.sub.wt non-fractionated oat; 20.5 to 35%.sub.wt lipid source; and 50 to 75%.sub.wt water. Preferred emulsion compositions further comprise non-fractionated lentil. Whipped cream compositions made from the emulsion composition are also provided.

An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.

A method produces functional dairy-like products by substituting qualitatively and quantitatively natural milk fat with functional fat and formulating an appropriate matrix. The chosen lipids are those with recognized nutritional and functional effects. A dispersion (emulsion or suspension of nano-capsules) based on suitably selected lipids Functional Milk-Like (FML) is produced. The dispersion is transformed into Functional Dairy-Like Products (FDLP): yogurt, dessert cream, hard or spreadable pastes, and drinking yogurt, allowing better acceptability of the targeted lipids. The transformation of FML into FDLP yogurt is carried out by lacto-fermentation. The transformation of FML into FDLP dessert cream involves adding gelling agents. FML is transformed into hard or spreadable FDLP on a more concentrated dispersion by adding gelling and thickening agents (or cheese process). The transformation of FML into FDLP drinking yogurt is carried out by stirring and dilution or attenuation of the gelling effect of lacto-fermentation.

Provided are healthier, cleaner stable compositions and methods of producing stable compositions where feathering is inhibited when a stable composition is added to beverages such as coffee. The stable composition may be plant-based and may be produced by combining protein and pectin in accordance with the methods of the present disclosure. The pectin may be sugar beet pectin. The protein may be a plant protein, such as a cashew protein from a cashew concentrate. A stable composition may have only three ingredients, including water, plant protein-containing concentrate and pectin and may be free of buffering agents, emulsifiers, added oils, gums or other stabilizing agents.

A method of creating an emulsion for adding flavor to an alcoholic beverage includes preparing a gelled whey protein isolate solution by providing water, adjusting the pH of the water to between 3.0 and 3.5, and adding whey protein isolate while stirring to obtain a 20% gelled whey protein isolate solution. The method further includes adding the gelled whey protein isolate solution to water at approximately a 1:9 ratio and mixing, adding a flavor component at a 1:1 ratio to form a coarse emulsion, and subjecting the coarse emulsion to homogenization at 20,000 to 30,000 psi for multiple cycles to produce a primary emulsion.

A solid oat milk alternative product is formed by mixing a dry base that includes about 60% to about 80% by weight of whole oat flour; about 0% to about 5% by weight of an emulsifier, about 0.1% to about 5% by weight of a stabilizer, about 0% to about 1% by weight of a foaming enhancer. The dry base is mixed with about 15% to about 30% by weight of an oil to form a dough. The dough is compressed or extruded to form the solid oat milk product.