Abstract: The present invention has as an objective to improve the evacuation of a viscous liquid from a container, in particular when the viscous liquid is a condiment containing enzyme modified egg yolk. This objective has been achieved by internally coating a container with a vegetable oil containing an emulsifier having a HLB-value ranging from 1 to 12, prior to filling the coated container with the viscous liquid.

Abstract: The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to prepare flat breads (including Indian style bread known as chapatti), noodles and pasta. The problem of the addition of gum at higher levels, although helpful in improving colour and rheological properties of dough, suffer from a beany odour experienced during preparation of the dough and during consumption of the flat bread. The same problems have been found in noodles where gum has been added to improve rheology, such as fried noodles and pasta. Surprisingly it has been found that a wheat flour composition comprising chick pea flour and guar gum, is easily processed into a dough that is soft and can easily be processed into flat breads, noodles or pasta, and the baked product (flat bread, chapatti, noodle or pasta) that is also soft and yet has acceptable sensory properties.