Abstract: A food composition in the form of an oil-in-water emulsion, comprising 66 to 87 wt % of vegetable oil, less than 1 wt % of microalgal oil, water, microalgal protein, and wherein the composition has a pH of from 2 to 4.8, and wherein the composition is free from egg-derived ingredients.

Abstract: The invention provides a savoury concentrate comprising: a) at least 30 wt. %, by weight of the concentrate, of an oil phase comprising liquid oil; b) 3-30 wt. %, by weight of the concentrate, of edible salt selected from sodium chloride, potassium chloride and combinations thereof; c) 1-50 wt. %, by weight of the concentrate, of savoury taste giving ingredients selected from glutamate, 5?-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof; d) up to 10 wt. %, by weight of the concentrate, of water; and e) particulate anhydrous non-defibrillated cell wall material from plant tissue selected from parenchymal plant tissue, stem tissue of monocotyledon plants and combinations thereof, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is dispersed in the oil phase in a concentration of 0.05 to 15 wt. %, by weight of the liquid oil.

Abstract: The present invention relates to a water-in-oil emulsion comprising 30-90 wt. % of a structured continuous fat phase and 10-70 wt. % of a dispersed aqueous phase, said structured continuous fat phase comprising: 95-99.9 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 5-50% and a liquid oil content at 20° C. that equals 100%-N20; particulate anhydrous non-defibrillated cell wall material from plant parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous fat phase in a concentration of 0.2-10% by weight of the liquid oil. Incorporation of the aforementioned particulate cell wall material in the fat phase of the water-in-oil emulsion makes it possible to reduce the amount of high melting (hard stock) fat that is required in the production of the emulsion.

Abstract: Food composition in the form of an oil-in-water emulsion, comprising: 65 to 85 wt % of vegetable oil, Water, Hydrolyzed protein selected from the group consisting of pea protein, lentil protein, chick pea protein, lupine protein and mixtures thereof, wherein the composition is free from egg-derived ingredients.

Abstract: The invention provides a savoury concentrate comprising: a) at least 30 wt. %, by weight of the concentrate, of an oil phase comprising liquid oil; b) 3-30 wt. %, by weight of the concentrate, of edible salt selected from sodium chloride, potassium chloride and combinations thereof; c) 1-50 wt. %, by weight of the concentrate, of savoury taste giving ingredients selected from glutamate, 5?-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof; d) up to 10 wt. %, by weight of the concentrate, of water; and e) particulate anhydrous non-defibrillated cell wall material from plant tissue selected from parenchymal plant tissue, stem tissue of monocotyledon plants and combinations thereof, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is dispersed in the oil phase in a concentration of 0.05 to 15 wt. %, by weight of the liquid oil.

Abstract: The invention relates to an oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water, said structured continuous oil phase comprising: 96-99.7 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 0-50% and a liquid oil content at 20° C. that equals 100%-N20; particulate anhydrous non-defibrillated cell wall material from carrot parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous oil phase in a concentration of 0.3-8% by weight of the liquid oil. The aforementioned particulate cell wall material is capable of structuring liquid oil at very low concentrations.

Abstract: The present invention relates to a water-in-oil emulsion comprising 30-90 wt. % of a structured continuous fat phase and 10-70 wt. % of a dispersed aqueous phase, said structured continuous fat phase comprising: 95-99.9 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 5-50% and a liquid oil content at 20° C. that equals 100%-N20; particulate anhydrous non-defibrillated cell wall material from plant parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous fat phase in a concentration of 0.2-10% by weight of the liquid oil. Incorporation of the aforementioned particulate cell wall material in the fat phase of the water-in-oil emulsion makes it possible to reduce the amount of high melting (hard stock) fat that is required in the production of the emulsion.

Abstract: The invention relates to an oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water, said structured continuous oil phase comprising: 96-99.7 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 0-50% and a liquid oil content at 20° C. that equals 100%?N20; particulate anhydrous non-defibrillated cell wall material from plant parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous oil phase in a concentration of 0.3-4% by weight of the liquid oil. The aforementioned particulate cell wall material is capable of structuring liquid oil at very low concentrations.

Abstract: The invention relates to an oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water, said structured continuous oil phase comprising: 96-99.7 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 0-50% and a liquid oil content at 20° C. that equals 100%?N20; particulate anhydrous non-defibrillated cell wall material from aubergine parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous oil phase in a concentration of 0.3-8% by weight of the liquid oil. The aforementioned particulate cell wall material is capable of structuring liquid oil at very low concentrations.

Abstract: The present invention relates to a concentrate food composition comprising water, salt and pectin for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish. The aim of the present invention is to provide a concentrate food composition in the form of a gel at room temperature and which is shape-stable at high-salt levels, while the increase in viscosity upon cooling of the diluted concentrate food composition is very low. It has been found that a concentrate food composition in the form of a stable gel can be obtained when the concentrate comprises water, sodium salt comminuted plant material, pectin and calcium salt, wherein part of said pectin is bound to said comminuted plant material, and part of said pectin is not bound to said comminuted plant material (free pectin) and said free pectin and said bound pectin are present in a ratio of from 0.2 to 200.

Abstract: The present invention provides an oil containing edible product that is capable of increasing the bioavailability of one or more oil soluble micronutrients that are comprised in vegetables or fruit. One aspect of the invention relates to the use of a glyceride component for increasing the bioavailability of one or more micronutrients that are comprised in a vegetable or a fruit, said use comprising consuming an edible product containing at least 4 wt. % of said glyceride component within 30 minutes of consuming said vegetable or fruit, said glyceride component consisting of: •76-97 wt. % triglycerides; •0-8 wt. % diglycerides; •3-16 wt. % monoglycerides; and wherein the weight ratio diglycerides:monoglycerides is less than 1:2. Another aspect of the invention relates to an edible product that comprises 4-90 wt. % of the aforementioned glyceride component and 10-96 wt % of other components, wherein the glyceride component has a solid fat content at 10° C.