Abstract: A shaped vegetarian meat product comprising: 30-80 wt. % water; 5-35 wt. % oil, said oil having a solid fat content at 20 degrees Celsius (N20) of at least 1.5%; 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof. Wherein the vegetarian meat product contains at least 4 vol. % of oil droplets having an equivalent spherical diameter in the range of 100 micrometer to 1,000 micrometer as determined by means of micro computed tomography.

Abstract: The invention relates to a shaped vegetarian meat product comprising: a) 30-80 wt. % water; b) 5-35 wt. % oil, said oil having a solid fat content at 20 degrees Celsius (N20) of at least 1.5%; c) 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; d) 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof; wherein the vegetarian meat product contains at least 4 vol. % of oil droplets having an equivalent spherical diameter in the range of 100 micrometer to 1,000 micrometer as determined by means of micro computed tomography. This shaped vegetarian meat product has a very attractive juicy appearance and texture.

Abstract: The invention relates to a shaped vegetarian casing-less smoked sausage comprising: a) 30-80 wt. % water; b) 5-35 wt. % oil; c) 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; d) 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof; wherein the vegetarian sausage comprises less than 5 vol. % air bodies having an equivalent spherical diameter or more than 30 microns, as determined by means of micro computed tomography.

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 an emulsified savoury food concentrate comprising by weight of the food concentrate: a. 15-50 wt. % water; b. 15-60 wt. % edible oil; c. 13-40 wt. % by dry weight of non-gelatinised starch; d. 50-350 mmol per 100 g of food concentrate of alkali-metal cation selected from Na+, K+ and combinations thereof; e. Yeast mannan in an amount of at least 0.6% by weight of the edible oil; and f. 0-10 wt. % of vegetable powders and/or vegetable extracts; wherein the w/w ratio of oil to water is at least 0.8:1 and wherein the w/w ratio of non-gelatinised starch by dry weight to water lies in the range of 0.35:1-2.1:1. The present invention further relates to a process of preparing the emulsified savoury food concentrate and to a method of preparing an edible savoury product using the emulsified savoury food concentrate.

Abstract: The present invention relates to 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 an edible salt; c. 1-50 wt. %, by weight of the concentrate, of savoury taste giving ingredients; d. up to 10 wt. %, by weight of the concentrate, of water; and e. a fibrous preparation of delaminated cell wall material from plant tissue; wherein the fibrous preparation is dispersed in the oil phase in a concentration of 0.1 to 10 wt. %, by weight of the combined weight of the liquid oil and the fibrous preparation. The invention further relates to a method for the preparation of the savoury concentrate and to a process for preparing a ready-to-eat savoury product using the savoury concentrate.

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 a shaped vegetarian meat product comprising: a) 30-80 wt. % water; b) 5-35 wt. % oil, said oil having a solid fat content at 20 degrees Celsius (N20) of at least 1.5%; c) 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; d) 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof; wherein the vegetarian meat product contains at least 4 vol. % of oil droplets having an equivalent spherical diameter in the range of 100 micrometer to 1,000 micrometer as determined by means of micro computed tomography. This shaped vegetarian meat product has a very attractive juicy appearance and texture.

Abstract: The invention relates to a shaped vegetarian casing-les moked sausage comprising: a) 30-80 wt. % water; b) 5-35 wt. % oil; c) 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; d) 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof; wherein the vegetarian sausage comprises less than 5 vol. % air bodies having an equivalent spherical diameter or more than 30 microns, as determined by means of micro computed tomography.

Abstract: A coated article is provided with at least one infrared (IR) reflecting layer. The IR reflecting layer may be of silver or the like. In certain example embodiments, a titanium oxide layer is provided over the IR reflecting layer, and it has been found that this surprisingly results in an IR reflecting layer with a lower specific resistivity (SR) thereby permitting thermal properties of the coated article to be improved.

Abstract: The present invention relates to 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 an edible salt; c. 1-50 wt. %, by weight of the concentrate, of savoury taste giving ingredients; d. up to 10 wt. %, by weight of the concentrate, of water; and e. expanded gelatinized starch particles; wherein the expanded gelatinized starch particles are dispersed in the oil phase in a concentration of 0.5 to 35 wt. %, by weight of the combined weight of the liquid oil and the gelatinized starch particles. The invention further relates to a method for the preparation of the savoury concentrate and to a process for preparing a ready-to-eat savoury product using the savoury concentrate.

Abstract: The present invention relates to an emulsified savoury food concentrate comprising by weight of the food concentrate: a. 15-50 wt. % water; b. 15-60 wt. % edible oil; c. 13-40 wt. % by dry weight of non-gelatinised starch; d. 50-350 mmol per 100 g of food concentrate of alkali-metal cation selected from Na+, K+ and combinations thereof; e. Yeast mannan in an amount of at least 0.6% by weight of the edible oil; and f. 0-10 wt. % of vegetable powders and/or vegetable extracts; wherein the w/w ratio of oil to water is at least 0.8:1 and wherein the w/w ratio of non-gelatinised starch by dry weight to water lies in the range of 0.35:1-2.1:1. The present invention further relates to a process of preparing the emulsified savoury food concentrate and to a method of preparing an edible savoury product using the emulsified savoury food concentrate.

Abstract: Certain example embodiments relate to a coated article including at least one infrared (IR) reflecting layer of a material such as silver or the like in a low-E coating, and methods of making the same. In certain cases, at least one layer of the coating is of or includes nickel and/or titanium (e.g., NixTiyOz). The provision of a layer including nickel titanium and/or an oxide thereof may permit a layer to be used that has good adhesion to the IR reflecting layer, and reduced absorption of visible light (resulting in a coated article with a higher visible transmission). When a layer including nickel titanium oxide is provided directly over and/or under the IR reflecting layer (e.g., as a barrier layer), this may result in improved chemical and mechanical durability. Thus, visible transmission may be improved if desired, without compromising durability; or, durability may simply be increased.

Abstract: Certain example embodiments relate to coated articles with sequentially activated low-E coatings, and/or methods of making the same. In certain example embodiments, one or more infrared reflecting layers is/are activated via a non-equilibrium preconditioning activation that uses photons with specific frequencies/frequency ranges, followed by a more equilibrium thermal activation. The preconditioning activation aids in rearranging the silver atoms to energetically favorable positions, while helping to avoid their unwanted agglomeration. The more equilibrium thermal stage of activation aids in aligning the chemical potentials of the layers of the stack and in further densification of the preconditioned silver layer. Doing so, in turn, helps to reduce the likelihood of stresses building-up in the coating, the formation of point and dimensional defects, other unwanted efficiency-reducing phenomena, and/or the like.

Abstract: Certain example embodiments of this invention relate to articles including anticondensation and/or low-E coatings that are exposed to an external environment, and/or methods of making the same. In certain example embodiments, the anti condensation and/or low-E coatings may be survivable in an outside environment. The coatings also may have a sufficiently low sheet resistance and hemispherical emissivity such that the glass surface is more likely to retain heat from the interior area, thereby reducing (and sometimes completely eliminating) the presence condensation thereon. The articles of certain example embodiments may be, for example, skylights, vehicle windows or windshields, IG units, VIG units, refrigerator/freezer doors, and/or the like.

Abstract: The invention relates to an oil-continuous savoury concentrate comprising: •24-85 wt. % of fat by weight of the total concentrate, said fat having a solid fat content at 20° C. (N20) of at least 2 wt % (the solid fat is expressed as wt % by weight of the total amount of fat in the savoury concentrate); •8-50 wt. % of water by weight of the total concentrate; •0.1-20 wt % of water structuring agent by weight of the amount of water in the concentrate; •0.2-3 mol per 100 g of water of alkalimetal cation selected from Na+, K+ and combinations thereof; •0.2-3 mol chloride anion per 100 g of water; wherein fat and water are present in a weight/weight ratio fat to water of at least 2:3, preferably of at least 3:4. The savoury concentrate of the present invention can suitably be used as a base for the preparation of, for instance, soups and sauces.

Abstract: Certain example embodiments relate to a coated article including at least one infrared (IR) reflecting layer of a material such as silver or the like in a low-E coating, and methods of making the same. In certain cases, at least one layer of the coating is of or includes nickel and/or titanium (e.g., NixTiyOz). The provision of a layer including nickel titanium and/or an oxide thereof may permit a layer to be used that has good adhesion to the IR reflecting layer, and reduced absorption of visible light (resulting in a coated article with a higher visible transmission). When a layer including nickel titanium oxide is provided directly over and/or under the IR reflecting layer (e.g., as a barrier layer), this may result in improved chemical and mechanical durability. Thus, visible transmission may be improved if desired, without compromising durability; or, durability may simply be increased.

Abstract: Certain example embodiments of this invention relate to articles including anti condensation coatings that are exposed to an external environment, and/or methods of making the same. In certain example embodiments, the anticondensation coatings may be survivable in an outside environment. The coatings also may have a sufficiently low sheet resistance and hemispherical emissivity such that the glass surface is more likely to retain heat from the interior area, thereby reducing (and sometimes completely eliminating) the presence condensation thereon. The articles of certain example embodiments may be, for example, skylights, vehicle windows or windshields, IG units, VIG units, refrigerator/freezer doors, and/or the like.

Abstract: Certain example embodiments of this invention relate to articles including anticondensation coatings that are exposed to an external environment, and/or methods of making the same. In certain example embodiments, the anticondensation coatings may be survivable in an outside environment. The coatings also may have a sufficiently low sheet resistance and hemispherical emissivity such that the glass surface is more likely to retain heat from the interior area, thereby reducing (and sometimes completely eliminating) the presence condensation thereon. The articles of certain example embodiments may be, for example, skylights, vehicle windows or windshields, IG units, VIG units, refrigerator/freezer doors, and/or the like.

Abstract: Certain example embodiments relate to a coated article including at least one infrared (IR) reflecting layer of a material such as silver or the like in a low-E coating, and methods of making the same. In certain cases, at least one layer of the coating is of or includes nickel and/or titanium (e.g., NixTiyOz). The provision of a layer including nickel titanium and/or an oxide thereof may permit a layer to be used that has good adhesion to the IR reflecting layer, and reduced absorption of visible light (resulting in a coated article with a higher visible transmission). When a layer including nickel titanium oxide is provided directly over and/or under the IR reflecting layer (e.g., as a barrier layer), this may result in improved chemical and mechanical durability. Thus, visible transmission may be improved if desired, without compromising durability; or, durability may simply be increased.