The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.

The present invention relates to a plant based fat composition for meat analogues comprising a glucomannan gum, a fat, a browning agent; a coagulating agent; and water. The invention also relates to a process for preparing the fat composition and to a meat analogue containing the fat composition. The fat composition ensures that the meat analogue is crispy on the outside when heated (fried, baked) while maintaining a chewy texture throughout.

Processes and systems are provided for aggregating whey protein including preparing a whey protein solution containing native whey protein, adjusting the pH of the whey protein solution, denaturing at least a portion of the native whey protein, separating the denatured material and processing the denatured material by shearing to form whey protein aggregates. Also provided are whey protein aggregates and uses thereof, such as in the production of dairy products or in cheesemaking.

Processes and systems are provided for aggregating whey protein including preparing a whey protein solution containing native whey protein, adjusting the pH of the whey protein solution, denaturing at least a portion of the native whey protein, separating the denatured material and processing the denatured material by shearing to form whey protein aggregates. Also provided are whey protein aggregates and uses thereof, such as in the production of dairy products or in cheesemaking.

The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.

The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.

The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.

The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.

The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as butter. The invention also concerns its uses as novel products in the fields of breadmaking and/or patisserie and/or viennoiserie. The invention further concerns the breadmaking, patisserie and viennoiserie products obtained by the use of said vegetable butter in their recipes.

The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as butter. The invention also concerns its uses as novel products in the fields of breadmaking and/or patisserie and/or viennoiserie. The invention further concerns the breadmaking, patisserie and viennoiserie products obtained by the use of said vegetable butter in their recipes.