The present invention relates to a non-dairy creamer including a triglyceride composition. The triglyceride composition includes triglycerides having a specific fatty acid profile. The triglyceride composition has a trans fatty acid value of from about 0 wt % to about 1 wt % by weight of the total fatty acid content, an oxidative stability index of greater than about 15 h at a temperature of 120° C. and an airflow rate of 20 L/h, a saturated fatty acid content of from about 55 wt % to about 65 wt % by weight of the total fatty acid content, a slip melting point of from about 22° C. to about 40° C., and a total volatile aldehyde content of from about 1 wt % to about 5 wt % by weight of the triglyceride composition.

The present invention relates to a non-dairy creamer including a triglyceride composition. The triglyceride composition includes triglycerides having a specific fatty acid profile. The triglyceride composition has a trans fatty acid value of from about 0 wt % to about 1 wt % by weight of the total fatty acid content, an oxidative stability index of greater than about 15 h at a temperature of 120° C. and an airflow rate of 20 L/h, a saturated fatty acid content of from about 55 wt % to about 65 wt % by weight of the total fatty acid content, a slip melting point of from about 22° C. to about 40° C., and a total volatile aldehyde content of from about 1 wt % to about 5 wt % by weight of the triglyceride composition.

The present invention relates to beverages, in particular to a paste for preparing a beverage. Further aspects of the invention are the use of a paste to prepare a beverage and a process for preparing a paste.

Use of high acyl gellan in whipping cream.

Use of high acyl gellan in whipping cream.

Disclosed herein are low-calorie whippable emulsions. In particular, described herein is a low-calorie whippable oil-in-water emulsion containing a non-nutritive natural sweetener as a replacement for nutritive sweeteners. The whippable emulsions have desirable texture characteristics, organoleptic properties, and stability.

A cream composition comprising lipid, optionally protein, one or more emulsifiers, and one or more thickeners or stabilisers, minerals and optionally lactose having acceptable properties after temperature cycling, including acceptable viscosity, and sensory properties.

The present invention provides a non-dairy, chickpea-based alternative milk. More particularly, the present invention discloses a barista milk alternative comprising chickpea isolate. Said milk alternative does not exhibit curdling when used to making coffee, is highly nutritious and resembles bovine milk in terms of organoleptic properties. Additionally, the present invention provides a method for producing a non-dairy, chickpea-based barista milk alternative, which does curdle when used to making coffee.

Provided herein are dairy-like analogue compositions and the methods of making the same using one or more recombinant proteins.

Provided herein are dairy-like analogue compositions and the methods of making the same using one or more recombinant proteins.