The present invention relates to whey protein aggregate particles that can be used to stabilize foams, and more particularly edible foams, such as foamed dairy products. The invention provides a process for preparation of such whey protein aggregates, for the use of such particles for stabilizing foam, as well as edible foams or foamed product comprising such whey protein aggregate particles.

A foam comprising water and native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 90% over a pH range from 3 to 10 at a temperature of 232 C.

A foam comprising water and native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 90% over a pH range from 3 to 10 at a temperature of 232 C.

An emulsion comprising water, vegetable oil, and an emulsifying agent comprising at least 20 wt. % of soluble native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 88% over a pH range from 3 to 10 at a temperature of 232 C.

The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition.

The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition.

The present invention discloses a native rapeseed protein isolate comprising 40 to 65% cruciferins and 35 to 60% napins and having a solubility of at least 88% when measured over a pH range from 3 to 10 at a temperature of 232 C.; wherein the native rapeseed protein isolate comprises from 5% to 65% on dry matter of 12S rapeseed protein where the presence of 12S is verified by Blue Native PAGE.

The present invention discloses a native rapeseed protein isolate comprising 40 to 65% cruciferins and 35 to 60% napins and having a solubility of at least 88% when measured over a pH range from 3 to 10 at a temperature of 232 C.; wherein the native rapeseed protein isolate comprises from 5% to 65% on dry matter of 12S rapeseed protein where the presence of 12S is verified by Blue Native PAGE.

Disclosed herein is a method for producing a raw material having foam-forming properties and/or emulsion-forming properties by causing a lipase to act on an oil/fat in a low moisture state; and a product thereof. As disclosed, an oil/fat, or an oil/fat and a carbohydrate, is reacted with a lipase in a low moisture state, that is, in a state in which a moisture content relative to a dry weight of the oil/fat is 4 to 400 [d.b.%] (an added quantity of water is 2 to 200 L relative to 50 mg of the oil/fat), thereby producing a carbohydrate-oil/fat-lipase reaction product of a precursor material having latent foam-forming properties and emulsion-forming properties, and an alkaline component or material is added to the precursor material having latent foam-forming properties and emulsion-forming properties, and the obtained mixture is foamed, emulsified or powdered, thereby producing a product in which the entire reaction product can be used as a food material. Also disclosed is a carbohydrate-oil/fat-lipase reaction product of a precursor material having latent foam-forming properties and emulsion-forming properties can be produced; and a powdered and stabilized carbohydrate-oil/fat-lipase reaction product having foam-forming properties and/or emulsion-forming properties, and a product in which the entire reaction product can be used as a food material.

Disclosed herein is a method for producing a raw material having foam-forming properties and/or emulsion-forming properties by causing a lipase to act on an oil/fat in a low moisture state; and a product thereof. As disclosed, an oil/fat, or an oil/fat and a carbohydrate, is reacted with a lipase in a low moisture state, that is, in a state in which a moisture content relative to a dry weight of the oil/fat is 4 to 400 [d.b.%] (an added quantity of water is 2 to 200 L relative to 50 mg of the oil/fat), thereby producing a carbohydrate-oil/fat-lipase reaction product of a precursor material having latent foam-forming properties and emulsion-forming properties, and an alkaline component or material is added to the precursor material having latent foam-forming properties and emulsion-forming properties, and the obtained mixture is foamed, emulsified or powdered, thereby producing a product in which the entire reaction product can be used as a food material. Also disclosed is a carbohydrate-oil/fat-lipase reaction product of a precursor material having latent foam-forming properties and emulsion-forming properties can be produced; and a powdered and stabilized carbohydrate-oil/fat-lipase reaction product having foam-forming properties and/or emulsion-forming properties, and a product in which the entire reaction product can be used as a food material.