Abstract: Milk is curdled by adding a suitable coagulant, other additives optionally also being added, and a mesophilic starter culture is applied,after curdling, cutting the curd formed and separating off the whey, andpressing the cheese mass, whereinlive yoghurt bacteria are added to the milk, such as Streptococcus thermophilus and Lactobacillus bulgaricus in a weight ratio of mesophilic culture to yoghurt culture of 0.30 to 0.02 and preferably 0.1 to 0.04. The cheese product possesses a Gaba/Glu (gamma amino butyric acid/glutamic acid) ratio of at least 0.1 and preferably 0.25. The cheese product comprises eyes with a total volume of at least 4% (w/w) of the total cheese volume.

Abstract: A process for preparing an edible plastic dispersion and products thereof wherein the dispersion comprises at least two gelling agents forming at least two distinct gelled phases and 0-20 wt. % of a fat. The dispersion contains a surplus A-dispersed phase and a B-continuous phase formed under the conditions of the process in contrast to a surplus A-continuous phase and B-dispersed phase formed under quiescent conditions.

Abstract: A frozen dough which does not need to be thawed and proofed prior to baking. The dough includes a specific leavening system consisting of sodium or potassium bicarbonate and a leavening acid wherein sodium or potassium bicarbonate is present in the amount of from 3.2% to 3.7% and the leavening acid is present in such an amount as to completely neutralize the bicarbonate. The dough also includes yeast in the amount necessary to impart aroma and flavor of a proofed product.

Abstract: The invention concerns pre-proofed, frozen dough that display excellent ovenspring properties upon baking. Herefore, an additive is incorporated in the dough that imparts to a fresh dough specific properties, defined as increase in tan delta at 32.degree. C. and decrease in elastic modulus G' at 80.degree. C.

Abstract: The invention concerns blends of lauric fats, with certain specification for N.sub.30, oleic content, lauric content and elaidic content and fractions of natural fats with an S.sub.3 content of at least 50 wt. %. These blends are very useful fats for the preparation of coating fats for confectionery products.

Abstract: The invention concerns low-calorie confectionery fillings, wherein 5-50 wt. % of fat are present in a fat-continuous emulsion. The water phase comprises 10-60 wt. % of water, while the remainder (90-40 wt. %) consists of: acidity regulator, thickener, bulking agent, emulsifier, sweetener, flavour, colourant, humectant, and/or preservative.

Abstract: The invention is concerned with blends of cocoa-butter replacement fats A which are high in SSU and fats B which are high in S'OS', wherein:fats A display a ratio ##EQU1## fats A and B are present in amounts providing an SSU content of .gtoreq.50% and an S'OS' content of <30% in the blend (S=saturated fatty acid, S'=saturated C.sub.16 -C.sub.18, U=unsaturated fatty acid; O=oleic acid).

Abstract: It is known to add anti-spattering agents to spreads and other frying fats so as to reduce the spattering tendency. Anti-spattering agents include, nitrogen, salt, calcium chloride or phosphates, and emulsifiers such as egg yolk and lecithin. Oxidised bean oil is known to be effective against primary spattering but ineffective against secondary spattering. An improved anti-spattering agent effective against both primary and secondary spattering, comprises a mixture of a thermally oxidised vegetable oil such as "blown bean oil" and a source of phosphatidyl choline, preferably "Cetinol".

Abstract: The invention concerns high-stability oils comprising vegetable, non-lauric triglycerides that are liquid above 10.degree. C. and that display RIP values at 120.degree. C. of at least 35 hours.The N-profile of the oils displays the following characteristics: N.sub.15 <10; N.sub.10 <15 and N.sub.0 <20.

Abstract: The presence of a specific (H.sub.2 M+HM.sub.2)-fat, either in the filling or in the coating of encapsulated fillings, results in the retardation of bloom of the chocolate composition. Therefore, the invention is concerned with encapsulated fillings, wherein the coatings display a defined (H.sub.2 M+HM.sub.2)-content. A process of preparing these encapsulated products is also included. Encapsulated products are, e.g., chocolates, pralines, biscuits, cookies, toffees, fried snacks or cakes.

Abstract: The invention provides reduced fat spread products which do not contain either preservatives or emulsifiers have acceptable organoleptic properties and to processes of preparing same. These are edible emulsions comprising a dispersion of a 15-60% wt. of a water phase in 40-85% wt. of a continuous fat phase CHARACTERIZED IN THAT the water phase contains less than 0.05% protein, has a D3,3 not more than 2.0 .mu.m and a sigma value for the water drop size distribution of not more than 2.5. In preferred embodiments the spreads are stable in the absence of an emulsifier system but may contain an emulsifier as an anti-spattering agent.

Abstract: A rich and creamy sauce or soup is provided with a reduced fat content by incorporating the fat droplets in two populations, i.e. droplets above 10 microns and droplets below 5 microns, with the emulsion being substantially free of fat droplets between 5 and 10 microns.

Abstract: Gloss-retention of chocolate compositions, in particular of chocolate coatings can be improved by incorporation of an amount of a fat blend, comprising two fat components i.e. A and B,A being a fat with a C.sub.18 trans-content of 15-70%B being a (H.sub.2 M+M.sub.2 H)-type fat, whereinH=saturated fatty acid.gtoreq.C.sub.16M=saturated fatty acid: C.sub.8 -C.sub.14with a specific carbon number distribution, such that ##EQU1## the amounts of B in the blend being: 0.2-30 wt % on fat phase.

Abstract: Liquid bread-improving compositions with improved stability that contain: 75-95 wt. % vegetable oil having an N.sub.2 less than 2.0, 1-5 wt. % hydrogenated vegetable oil having a melting point between 60.degree. and 70.degree. C., 1-5 wt. % partly hydrogenated vegetable oil having a melting point between 35.degree. and 45.degree. C., 2-20 wt. % emulsifiers, at least including DATA-esters, 0-0.2 wt. % flavors, 0.1-1.0 wt. % bread-improving enzymes, and 0.1-0.5 wt. % oxidants. The oil present in a crystallized form has the crystal size less than 25 mm and the average particle size of all particles present in the composition is less than 50 mm.

Abstract: An emulsion for use as a shortening substitute is disclosed to contain from about 10% to about 40% of a fat phase containing a triglyceride and emulsifier containing propylene glycol monoester of fats and fatty acids; from about 60% to about 90% of an aqueous phase containing 5% to about 30% of a viscosifier and 10% to 50% of a polyol humectant. The viscosifier may include a starch, a starch derivative, or a gum. This plastic emulsion is used to make a reduced fat shortening substitute in bakery products.

Abstract: A continuous tempering process for the production of tempered confectionery is described. For this purpose, addition of external seeds as a slurry of seeds in liquid fat is performed. This continuous process must be carried out in such a way that the concentration of seeds (F) and the concentration of fat (f.sub.2), both in the final product, are controlled by the fat level (f.sub.1) in the starting material and the concentration of seeds in the slurry (S). Therefor, the process parameters should behave in accordance with specific equations within defined ranges for the different parameters.

Abstract: The invention concerns water-continuous emulsions having a fat content of 1-60 wt. %, and wherein the aqueous phase consists of a gelling polysaccharide capable of forming a gel while the shear modulus of the aqueous phase must fulfil specific requirements and while the gelling polysaccharides are present as microgels with a mean equivalent diameter of less than 100 .mu.m.The emulsion is spoonable, meaning that it fulfils specific requirements as to yield value, Bingham viscosity and failure to stress.The emulsions can be used in non-dairy creams, in dressings and mayonnaises.

Abstract: The invention concerns with whippable non-dairy creams with fat levels of 15-60 wt %, wherein the fat consists for 25-85 wt % of a liquid oil and for the rest of a hard fat that possess excellent properties, like a whipping time less than 6 min. Also a production-process is described, which includes a tempering step to make the NDC whippable within 4 min.

Abstract: A process for preparing fruits or vegetables and the fruits or vegetables prepared by the process. In particular, the vegetables may be diced tomatoes. The process comprises continuously exposing the diced fruits or vegetables to a calcium chloride solution comprising fruit or vegetable juice. The fruits or vegetables are exposed to the solution for a predetermined period of time. Calcium chloride solution is continuously recovered, measured and compared to a predetermined value or programmable controller microprocessor set-point. Any necessary adjustments are made to maintain the concentration within the accepted range of a predetermined value. The adjusted solution continuously feeds a nozzle bathing the diced fruits or vegetables.

Abstract: Incorporation of at least 0.5 wt. % of a hardstock rich in (H.sub.2 M+HM.sub.2)-fat into chocolate compositions results in chocolates that display improved bloom characteristics. H=saturated fatty acid with .gtoreq.C.sub.16 ; M=saturated fatty acid with C.sub.8 -C.sub.14, in particular C.sub.12 -C.sub.14.