Abstract: A composite container (10) comprising a rectangular cuboidal rigid outer-container (20) comprising a top and a bottom surface (21,22) connected by four side walls (23), and a single compressible, rigid inner-container (30) for containing a pourable product, said inner-container having a basis weight of from 150 g/m2 to 700 g/m2, and said inner container comprising a top (31), a bottom (32), and a closable opening (33) located at said top. The inner-container (30) comprises at least one zone (34) having a circular cross-section and at least two zones (35) having a non-circular cross-section, whereby said at least two zones (35) having a non-circular cross-section are in contact with the inner surface of said outer-container (20). The at least two zones (35) having a non-circular cross-section are separated by said at least one zone (34) having a circular cross-section.

Abstract: A composite container (10) comprising a rectangular cuboidal rigid outer-container (20) comprising a top and a bottom surface (21,22) connected by four side walls (23), and a single compressible, rigid inner-container (30) for containing a pourable product, said inner-container having a basis weight of from 150 g/m2 to 700 g/m2, and said inner container comprising a top (31), a bottom (32), and a closable opening (33) located at said top. The inner-container (30) comprises at least one zone (34) having a circular cross-section and at least two zones (35) having a non-circular cross-section, whereby said at least two zones (35) having a non-circular cross-section are in contact with the inner surface of said outer-container (20). The at least two zones (35) having a non-circular cross-section are separated by said at least one zone (34) having a circular cross-section.

Abstract: A cooking composition comprising a non-hydrogenated vegetable oil, lecithin, monoglycerides, and optionally citric acid esters. The cooking composition is a homogenous, transparent liquid at ambient temperatures and is an effective anti-spattering composition for use in preparing food.

Abstract: The disclosure pertains to enzymatic modification of lecithin and to hydrolyzed lecithin products obtained by such modification. One particular implementation provides methods for producing a hydrolyzed lecithin product containing hydrolyzed phospholipids, monoglycerides, and diglycerides. For example, such a method may include the steps of: (a) contacting a lecithin material, which includes a phospholipid component and a triglyceride component, in an aqueous or organic solvent medium, with a first enzyme effective to hydrolyze the phospholipid; and (b) subsequently contacting the product of step (a) with a second enzyme, effective to hydrolyze the triglyceride; under reaction conditions effective to inhibit esterification of the hydrolyzed phospholipid with released fatty acids.

Abstract: There are disclosed food compositions having specific lecithin products.

Abstract: The disclosure pertains to enzymatic modification of lecithin and to hydrolyzed lecithin products obtained by such modification. One particular implementation provides methods for producing a hydrolyzed lecithin product containing hydrolyzed phospholipids, monoglycerides, and diglycerides. For example, such a method may include the steps of: (a) contacting a lecithin material, which includes a phospholipid component and a triglyceride component, in an aqueous or organic solvent medium, with a first enzyme effective to hydrolyze the phospholipid; and (b) subsequently contacting the product of step (a) with a second enzyme, effective to hydrolyze the triglyceride; under reaction conditions effective to inhibit esterification of the hydrolyzed phospholipid with released fatty acids.