The present invention relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products.

The present invention relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products.

A stable liquid ingredient composition for liquid animal feed, which is stable from 0 to about 40° C. and also forms a stable dispersion in water. The composition includes oleyl lactylate and salts thereof (OL), and a further lactylate selected from lauroyl lactylate and salts thereof (LL), or a mixture of lauroyl lactylate and myristoyl lactylate and/or their salts (LL/ML blend). The weight ratio of the lactylate selected from LL or the LL/ML blend to OL in the stable liquid ingredient composition ranges from 1/99 to 60/40. The stable liquid ingredient composition may optionally include a diluent. The composition provides an alternative to solid feed ingredients or additives and can be applied as ingredient in liquid feed for animals such as in drinking water. Use of the stable liquid ingredient composition allows a reduction in the use of antibiotics and helps to maintain a good health of the animal.

A stable liquid ingredient composition for liquid animal feed, which is stable from 0 to about 40° C. and also forms a stable dispersion in water. The composition includes oleyl lactylate and salts thereof (OL), and a further lactylate selected from lauroyl lactylate and salts thereof (LL), or a mixture of lauroyl lactylate and myristoyl lactylate and/or their salts (LL/ML blend). The weight ratio of the lactylate selected from LL or the LL/ML blend to OL in the stable liquid ingredient composition ranges from 1/99 to 60/40. The stable liquid ingredient composition may optionally include a diluent. The composition provides an alternative to solid feed ingredients or additives and can be applied as ingredient in liquid feed for animals such as in drinking water. Use of the stable liquid ingredient composition allows a reduction in the use of antibiotics and helps to maintain a good health of the animal.

Provided is a low-carbohydrate wheat flour mix containing 25 mass % or greater of a dietary fiber material, 3 to 30 mass % of gluten, 1 to 20 mass % of starch derived from an underground plant part, and 60 mass % or less of wheat flour, all with respect to the total mass of the mix. Preferably, the low-carbohydrate wheat flour mix further contains 0.1 to 1 mass % of an emulsifier. The low-carbohydrate wheat flour mix contains dietary fiber, which leads low-carbohydrate and low-calorie, and can be used in the production of bakery food products, deep-fried food products, and sauces in the same manner as for ordinary wheat flour.

Provided is a low-carbohydrate wheat flour mix containing 25 mass % or greater of a dietary fiber material, 3 to 30 mass % of gluten, 1 to 20 mass % of starch derived from an underground plant part, and 60 mass % or less of wheat flour, all with respect to the total mass of the mix. Preferably, the low-carbohydrate wheat flour mix further contains 0.1 to 1 mass % of an emulsifier. The low-carbohydrate wheat flour mix contains dietary fiber, which leads low-carbohydrate and low-calorie, and can be used in the production of bakery food products, deep-fried food products, and sauces in the same manner as for ordinary wheat flour.

Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

The invention relates to a foamable or whippable food composition, in particular a cream, comprising at least 12 wt. % fat, protein, water, a citric acid ester of a mono- or diglyceride of one or more fatty acids comprising an unsaturated acyl chain and a lactic acid ester of a mono- or diglyceride of one or more fatty acids, the total content of substances other than water being at least 15 wt. % of the total weight of the composition.

The invention relates to a foamable or whippable food composition, in particular a cream, comprising at least 12 wt. % fat, protein, water, a citric acid ester of a mono- or diglyceride of one or more fatty acids comprising an unsaturated acyl chain and a lactic acid ester of a mono- or diglyceride of one or more fatty acids, the total content of substances other than water being at least 15 wt. % of the total weight of the composition.