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

A supplement for preventing and/or treating gastrointestinal distress, including ulcer conditions, in animals is disclosed. The supplement is in a gel form and comprises mastic gum and an emulsifying agent such as lecithin. The supplement may also comprise a vegetable oil, B vitamins, one or more prebiotics or probiotics, and one or more minerals as well as, pH buffers and flavoring. The amount of mastic gum is from about 1 to about 6 grams per 10 cubic centimeters of gel.

Cold-brewed compositions and methods for preparing them are disclosed that comprise the general steps of: (a) adding together ingredients comprising unheated aqueous liquid, a variety of brewing ingredients, and emulsion stabilizers comprising polysaccharides to obtain various aqueous mixtures; (b) grinding brewing ingredients amidst the obtained aqueous mixtures for a period of 30 seconds to three minutes to obtain various dispersions of finely ground brewing particles; and (c) removing brewing particles large enough to be detected by the tongue or mouth to obtain a variety of novel cold-brewed compositions that possess stabilized emulsions.

Cold-brewed compositions and methods for preparing them are disclosed that comprise the general steps of: (a) adding together ingredients comprising unheated aqueous liquid, a variety of brewing ingredients, and emulsion stabilizers comprising polysaccharides to obtain various aqueous mixtures; (b) grinding brewing ingredients amidst the obtained aqueous mixtures for a period of 30 seconds to three minutes to obtain various dispersions of finely ground brewing particles; and (c) removing brewing particles large enough to be detected by the tongue or mouth to obtain a variety of novel cold-brewed compositions that possess stabilized emulsions.

A method for preparing a caramelized product, a kit for a caramelizable composition, a food product comprising a caramelized composition, and a caramelized sauce are disclosed. The caramelized product may be a caramel, a brittle, or a syrup. The method includes mixing a sugar alcohol and/or a non-metabolizable sugar and a dietary fiber to form a mixture, and heating the mixture at a temperature and for a length of time sufficient to caramelize the mixture. The kit includes a container and a sugar alcohol/non-metabolizable sugar and a dietary fiber in the container. The sugar alcohol/non-metabolizable sugar and the dietary fiber are present in a ratio by weight or by volume such that a mixture thereof, when heated to a temperature of from 270 F. to 350 F. for a sufficient length of time, is caramelized.

A method for preparing a caramelized product, a kit for a caramelizable composition, a food product comprising a caramelized composition, and a caramelized sauce are disclosed. The caramelized product may be a caramel, a brittle, or a syrup. The method includes mixing a sugar alcohol and/or a non-metabolizable sugar and a dietary fiber to form a mixture, and heating the mixture at a temperature and for a length of time sufficient to caramelize the mixture. The kit includes a container and a sugar alcohol/non-metabolizable sugar and a dietary fiber in the container. The sugar alcohol/non-metabolizable sugar and the dietary fiber are present in a ratio by weight or by volume such that a mixture thereof, when heated to a temperature of from 270 F. to 350 F. for a sufficient length of time, is caramelized.

Embodiments of a method and supplement for preventing and/or treating gastrointestinal distress, including ulcer conditions, in animals are disclosed. The supplement comprises mastic gum and an emulsifying agent such as lecithin. The supplement may also comprise B vitamins, one or more prebiotics or probiotics, and one or more minerals as well as, pH buffers and flavoring. A disclosed method of preventing and/or treating gastrointestinal distress comprises orally dosing an animal with the supplement at least one daily.

Described in preferred embodiments are dairy gluten free no sugar added coconut milk frozen desert compositions including a unique coconut milk, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are composed of organic coconut milk comprising organic coconut solids and water, a sweetening agent and vegetable glycerin. Also described are dairy gluten free no sugar added flavors and inclusion compositions and methods for their production and incorporation into the dairy gluten free no sugar added coconut milk frozen desserts. Also provided are methods of making the frozen desert products.

Described in preferred embodiments are dairy gluten free no sugar added coconut milk frozen desert compositions including a unique coconut milk, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are composed of organic coconut milk comprising organic coconut solids and water, a sweetening agent and vegetable glycerin. Also described are dairy gluten free no sugar added flavors and inclusion compositions and methods for their production and incorporation into the dairy gluten free no sugar added coconut milk frozen desserts. Also provided are methods of making the frozen desert products.

The present invention concerns the field of food technology. The invention relates to an edible plant-based food product, particularly non-dairy cheese, which is suitable as a dairy-alternative product, a process for the manufacture thereof and uses related thereto.