Abstract: Process for the preparation of an edible triglyceride fat which is able to structure a liquid oil which process comprises the steps selecting a triglyceride fat A and a triglyceride fat B, interesterifying a mixture containing fat A and fat B in a ratio chosen from the range 80:20 to 20:80, where fat A is a fat which is natural and which contains at least 35 wt. % of stearic acid residues and less than 5 wt. % residues of polyunsaturated fatty acids and where fat B contains at least 40 wt. % of saturated fatty acid residues with a chain length of 12 or 14 carbon atoms and which process is characterized in that fat A is selected from the group consisting of Allanblackia fat, Pentadesma fat, Kokum fat and Sonchy fat. The resulting fat enables the preparation of a natural fat phase for use in spread manufacture.

Abstract: A carton having one or more closure flaps with a delaminating window formed by lines which are not substantially straight in a direction parallel to the fold line separating the flap from the panel of the carton. Preferably, the delaminating window is formed from an undulating curve. The lack of straight lines tends to minimize the risk that bending will occur and interfere with the sealing of the carton. The invention also includes a process of sealing the cartons by adhering the delaminating window to another flap.

Abstract: A washing system using a washing implement including looped filaments, together with a surfactant-based cleanser.

Abstract: Method of manufacturing spreadable low fat fresh cheese devoid of non-dairy binding or structuring agents or added whey protein having a dry matter content of over 25% wt., a fat content of 0-10 and preferably 0-7% wt. on dry matter and a Stevens value in excess of 200 at 10.degree. C.

Abstract: A process for preparing fresh tomato sauce and the sauce prepared thereby. The sauce has a fresh taste and has good viscosity even though diced tomatoes provided therein are not subjected to an enzyme deactivation heating step. In the process, diced tomatoes and a tomato puree are combined in a kettle including firming salts, water and pectinase.

Abstract: A dispenser having at least two compartments wherein the amount of product dispensed from at least one of the compartments can be adjusted prior to dispensing. Advantageously, products in both compartments are dispensed using the same actuator. Different volumes of product can be dispensed from at least one of the chambers even through the volume of product dispensed from the other chamber need not be varied and even though the same actuator may be used to effect the dispensing of product.

Abstract: A water-continuous spread having a structuring amount of oligofructoses, from 0.1 to 15 wt % of mono- or disaccharides and 0.1 to 7 wt. % of fat in the form of small globules or crystals having a volume weighted mean diameter of less than 20 .mu.m.

Abstract: A carton for housing sheets, particularly dryer sheets. The dryer sheets are preferably stacked in a "U" shape and are removed via an access flap which may include 2 hinges and may be recloseable. The carton of the invention includes lines of weakness defining the recloseable access flap in top and front panels. Portions of the front panel lateral to the access flap are attached to an underlying panel or flap, so that when the access flap is separated from the front panel to open the carton, the lateral portions remain attached to the underlying flap or panel.

Abstract: The present invention pertains to a process for the synthesis of polyol fatty-acid esters by reacting a polyol and a fatty-acid lower-alkyl ester under substantially solvent-free conditions in the presence of a transesterification catalyst and an emulsifier. The process comprises a continuous initial reaction stage in a first reaction zone wherein a steady-state conversion is achieved of over 1% and a further reaction stage in which the reaction mixture from said first zone is further reacted to the required polyol fatty-acid esters in one or more subsequent reaction zones.