摘要:
The invention relates to a self-supporting food composition, having a total non-gelatin protein content of 8-15 wt.%, based on the total weight of the composition, at least part of the total non-gelatin protein content being casein, the casein content being 7-13 wt. %, based on the total weight of the composition; the composition comprising 0.2-10 wt. % fat, based on the total weight of the composition; the composition comprising a cold-set gelling agent, in a relative amount of at least 0.3 wt. %, preferably 0.5-5 wt. %, based on the total weight of the composition; the composition comprising water; and the composition having an about neutral pH.
摘要:
The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of making thereof.
摘要:
Food formulations suitable for preparation by young children, requiring only the addition of water, that produce simulated foods that exhibit substantially appropriate textures and flavors.
摘要:
A powdered composition for the production of an acidified milk beverage, a process for preparing the powdered composition and an acidified milk beverage prepared from the powdered composition. The powdered composition comprises a stabilizer, a milk-based ingredient and a food grade acid, and is in the form of spray dried powders. The process for preparing the powdered composition comprises preparing an aqueous composition containing a milk-based ingredient and a stabilizer; acidifying the aqueous composition with a food grade acid under high shear conditions; and spray drying the acidified solution to powders.
摘要:
An edible film comprises at least one dairy product, pullulan, and at least one plasticizer. The plasticizer is present in an amount effective to prevent the film from becoming brittle. Pullulan is the major component of the film excluding the at least one dairy product.
摘要:
Food formulations suitable for preparation by young children, requiring only the addition of water, that produce simulated foods that exhibit substantially appropriate textures and flavors.