The present invention relates to a physically stable cheese composition comprising 55-75 wt % soft cheese and 25-45 wt % water; wherein the cheese composition has a viscosity from 2,000 to 4,500 cP at 10 C., and a pH from 4.0 to 4.8; and wherein particles comprised in the cheese composition have a median particle size distribution of 0.6 to 10 micro-meter, preferably of 0.9 to 7 micro-meter. The invention further pertains to a process for making the cheese composition.

The present invention relates to a physically stable cheese composition comprising 55-75 wt % soft cheese and 25-45 wt % water; wherein the cheese composition has a viscosity from 2,000 to 4,500 cP at 10 C., and a pH from 4.0 to 4.8; and wherein particles comprised in the cheese composition have a median particle size distribution of 0.6 to 10 micro-meter, preferably of 0.9 to 7 micro-meter. The invention further pertains to a process for making the cheese composition.

Provided herein are methods and processes for emulsifying non-polar compounds, such as omega fatty acids. Also provided are compositions that can be prepared according to the methods and processes described herein. The compositions, for example, have a high amount of the non-polar compound, such as a large amount of omega fatty acids. The non-polar compounds are also present in very small droplets within composition. For example, the mean or median particle size of the droplets is less than about 5 m. Further, the composition includes a low amount of surfactant, such as less than about 10-15% of the surfactant.

Provided herein are methods and processes for emulsifying non-polar compounds, such as omega fatty acids. Also provided are compositions that can be prepared according to the methods and processes described herein. The compositions, for example, have a high amount of the non-polar compound, such as a large amount of omega fatty acids. The non-polar compounds are also present in very small droplets within composition. For example, the mean or median particle size of the droplets is less than about 5 m. Further, the composition includes a low amount of surfactant, such as less than about 10-15% of the surfactant.

A vegan, potato emulsion includes heat treated potato in an amount of 0.5-20% by weight. The emulsion further comprises at least one sugar in an amount of 0-5% by weight; at least one vegetable emulsifier in an amount of 0.09-1.0 by weight; at least one oil in an amount of 0.50-6% by weight; at least one added vegetable protein in an amount of 0.20-3% by weight; and water adding up to 100% by weight. The emulsion has an oil droplet size D[3,2] of 0.1-10 m. The potato emulsion is whitish, and is whippable providing a foam.

A vegan, potato emulsion includes heat treated potato in an amount of 0.5-20% by weight. The emulsion further comprises at least one sugar in an amount of 0-5% by weight; at least one vegetable emulsifier in an amount of 0.09-1.0 by weight; at least one oil in an amount of 0.50-6% by weight; at least one added vegetable protein in an amount of 0.20-3% by weight; and water adding up to 100% by weight. The emulsion has an oil droplet size D[3,2] of 0.1-10 m. The potato emulsion is whitish, and is whippable providing a foam.

There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D.sub.90,3 less than or equal to 350 microns, and D.sub.50,3 less than or equal to 50 microns, and optionally D.sub.10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a S.sub.mean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein. The bran as described may added to foodstuffs for example be used as a bulk ingredient to replace sugar and/or to provide filling and/or coatings having improved hiding ability when used as layers in multilayer foodstuffs.

There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D.sub.90,3 less than or equal to 350 microns, and D.sub.50,3 less than or equal to 50 microns, and optionally D.sub.10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a S.sub.mean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein. The bran as described may added to foodstuffs for example be used as a bulk ingredient to replace sugar and/or to provide filling and/or coatings having improved hiding ability when used as layers in multilayer foodstuffs.

The present invention relates to a physically stable cheese composition comprising 55-75 wt % soft cheese and 25-45 wt % water; wherein the cheese composition has a viscosity from 2000 to 4,500 cP at 10 C., and a pH from 4.0 to 4.8; and wherein particles comprised in the cheese composition have a median particle size distribution of 0.6 to 10 micro-meter, preferably of 0.9 to 7 micro-meter. The invention further pertains to a process for making the cheese composition.

The present invention relates to a physically stable cheese composition comprising 55-75 wt % soft cheese and 25-45 wt % water; wherein the cheese composition has a viscosity from 2000 to 4,500 cP at 10 C., and a pH from 4.0 to 4.8; and wherein particles comprised in the cheese composition have a median particle size distribution of 0.6 to 10 micro-meter, preferably of 0.9 to 7 micro-meter. The invention further pertains to a process for making the cheese composition.