An apparatus and method for handling a food product powder includes a sealable container having an interior surface defining a volume in which the food product powder is handled, and a powder outlet, and a nozzle arrangement that is attached to the container and configured to feed air into the container. The nozzle arrangement has a plurality of jet nozzles configured to direct the air towards the interior surface to remove product powder from the interior surface, such that the air and the removed product powder may flow out of the container via the powder outlet.

A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an appearance of melted cheese uniformly adhered to the outer surface of the baked dough product, and up to 1 percent reducing sugars, polyols, or a combination thereof and substantially no enzyme-modified cheese, buttermilk, whey, maltodextrins, or yeast extract so that the cheese slurry composition is resistant to undesirable browning and burning upon baking.

A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an appearance of melted cheese uniformly adhered to the outer surface of the baked dough product, and up to 1 percent reducing sugars, polyols, or a combination thereof and substantially no enzyme-modified cheese, buttermilk, whey, maltodextrins, or yeast extract so that the cheese slurry composition is resistant to undesirable browning and burning upon baking.

Disclosed is a cheese powder, methods for manufacturing the cheese powder, and a cheese-based food product made therefrom. The method includes: providing an aromatic matrix resulting from culturing a flavoring microorganism in a culture medium, and a texture matrix, at least some of the proteins of which consist of coagulating proteins which have not been subjected to prior coagulation; optionally mixing the aromatic matrix and the texture matrix to obtain a matrix mixture; and drying the matrices or the mixture of matrices to obtain a powder consistency, when the matrices or the mixture of matrices has a consistency ranging from liquid to paste. The obtained cheese powder has the following features: a total dry extract greater than or equal to 95% m/m, a water activity (aw) having a value of 0.1 to 0.25, and the coagulating proteins derived from the texture matrix have not been subjected to prior coagulation.

Disclosed is a cheese powder, methods for manufacturing the cheese powder, and a cheese-based food product made therefrom. The method includes: providing an aromatic matrix resulting from culturing a flavoring microorganism in a culture medium, and a texture matrix, at least some of the proteins of which consist of coagulating proteins which have not been subjected to prior coagulation; optionally mixing the aromatic matrix and the texture matrix to obtain a matrix mixture; and drying the matrices or the mixture of matrices to obtain a powder consistency, when the matrices or the mixture of matrices has a consistency ranging from liquid to paste. The obtained cheese powder has the following features: a total dry extract greater than or equal to 95% m/m, a water activity (aw) having a value of 0.1 to 0.25, and the coagulating proteins derived from the texture matrix have not been subjected to prior coagulation.

The present invention refers to the use of a calcium carbonate-based composition as an anticaking agent, wherein the calcium carbonate-based composition comprises a first component being a natural ground calcium carbonate or a precipitated calcium carbonate, and a second component being a surface-reacted calcium carbonate, wherein the surface-reacted calcium carbonate is a reaction product of natural ground calcium carbonate or precipitated calcium carbonate with carbon dioxide and at least one H.sub.3O.sup.+ ion donor, wherein the carbon dioxide is formed in situ by the at least one H.sub.3O.sup.+ ion donor treatment and/or is supplied from an external source. Furthermore, the present invention refers to a particulate composition comprising such an anticaking agent, and to a method for producing such a particulate composition.

This invention provides a novel flavor composition containing a Jerusalem artichoke extract, and methods of preparation and uses thereof in improving, enhancing or modifying flavors in consumables.

Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as melt, stretch, firmness, body and shredability similar to natural cheese products.

Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as melt, stretch, firmness, body and shredability similar to natural cheese products.

Disclosed herein is a method for producing a package of cheese shreds. Cheese shreds and anticaking agent are mixed at a load between 2 wt. % and 10 wt. % in relation to the cheese shreds to form anticake-coated cheese shreds. The anticaking agent comprises 15-30 wt. % reducing sugar; 0.2-0.8 wt. % glucose oxidase; and 0.5-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride. The anticake-coated cheese shreds are then sealed into a package without modifying the atmosphere in the package or using an inert gas flush.