Abstract: Liquid margarines and other pourable dispersions which contain a hardstock fat derived from plant waxes. The fat consists of a mixture of triglycerides, which fat is non-hydrogenated and contains less than 10 wt. % of fatty acid residues with a chain length of 6-10 carbon atoms, of which less than 50 wt. % of the triglycerides consist of monoacyl triglycerides and which fat is characterized in that its content of fatty acid residues which are saturated and contain at least 20 carbon atoms is at least 30 wt. %, preferably at least 40 wt. % and more preferably at least 50 wt. % calculated on total fatty acid residues.

Abstract: An edible water-in-oil emulsion having an average water droplet size D3,3 of 30 &mgr;m or lower, comprising a water-insoluble calcium salt, wherein the emulsion comprises calcium sulphate, the amount of calcium in the emulsion is 0.20 weight % or more and the molar ratio [Ca]/[SO4] in the emulsion is in the range 0.2 to 6.0.

Abstract: The invention is directed to a beverage brewing system and method for brewing a beverage. The brewing system is equipped to heat beverage extracts prior to mixing the beverage extract with solvent. The method results in a beverage, such as a tea-based beverage, that has no visible undissolved beverage extract.

Abstract: Pourable food product consisting of a lipid matrix containing stably dispersed particles having a size of at least one micron and a density which is 0-25% higher or lower than the density of the lipid, which lipid comprises 95-99.9 wt. % of a liquid lipid, at least 0.1 wt. % but less than 1 wt. % of a crystallized lipid and 0-4.9 wt. % of non-lipid material, percentages calculated on the matrix weight, where the matrix is characterized by a translucency of at least 55%.

Abstract: A process to make tea with higher yields of a desired size comprising the steps of:

Abstract: A process is described for the preparation of one or more statins by fermentation, wherein a substrate is fermented with statins producing fungus wherein the substrate comprises more than 20% by weight of soy ingredients. Further a food product is described comprising an amount of one or more statins and an amount of one or more compounds chosen from the group: polyunsaturated fatty acids, phytosterols, proteins, peptides, dietary fibers, polyphenols and saponins, wherein the food product has a Hue a* value less than 20.

Abstract: A food product suitable for reducing low density lipoprotein cholesterol levels comprising an amount of soy protein of at least 5 grams per average serving and at least 5 mg/kg statins is described. Preferably the food product comprises a fermented soy ingredient.

Abstract: Edible W/O-emulsion spread, which spread possesses ambient emulsion stability in the absence of partial glycerides, which spread comprises a dispersed aqueous phase which contains at least X wt. % on aqueous phase of a natural thickening agent, preferably a natural stach, which agent is characterized by a peak value in the temperature related viscosity graph of an aqueous dispersion of the thickener and where the thickener concentration X is chosen such that an aqueous dispersion with that concentration has a peak viscosity which is at least 70 Brabender Units and an end viscosity which preferably is at least 60 Brabender Units. The found aqueous phase ensures that a reduced (25-40 wt. %) fat emulsion spread, without the addition of partial glycerides, remains stable at an ambient temperature of 15° C. for at least seven days.

Abstract: The present invention relates to a process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps:

Abstract: A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 oxypropylene units per unit of glycerin and a ratio of total fatty acid carbon number to degree of fatty acid unsaturation of less than about 120 or a ratio of total fatty acid carbon number to propoxylation number of less than about 6.

Abstract: A process for manufacturing a fast infusing black leaf tea. The process involves (a) withering tea leaves to a moisture content between 64 and 70%, (b) macerating the withered leaves tea leaves by the controlled application of both shear and compression forces sufficient to disrupt the majority of cells within the tea leaf, to introduce morphological changes in the tissue and to redistribute the cell contents, (c) fermentating the resulting dhool, (d) firing the leaves to arrest the fermentation and (e) drying and sorting the fired leaves to give black leaf tea. The black leaf tea shows a rate and degree of infusion typical of CTC teas, while maintaining the appearance of orthodox tea.

Abstract: A process for making pre-cooked pasta from freshly extruded pasta dough and pastas made by the method. The process involves steaming freshly extruded pasta dough, soaking the steamed dough, removing excess moisture from the surface of the pasta dough and toasting. The desired textural attributes can be achieved by manipulating the processing conditions and the moisture content of the pasta dough. The pre-cooked pasta is particularly suited for hot or boiling water pour-over preparation or microwave cooking.

Abstract: Compositions of a water in water emulsion having a first phase of gelled particles with specific aspect ratio and width, are suitable for application in products. Said compositions impart a creamy impression to the final product.

Abstract: A hydratable granular food product which can be used to make soups and sauces and which does not require stirring before or during cooking. The product is comprised of granules which are hydrophobic and hydrophilic and do not tend to form clumps when cold or ambient water or milk is added. At least about 90% of the granules have a size from about 1000 microns to about 175 microns and have an outer coating which contains an emulsifier. In a particularly preferred application, the granular food product can be admixed with a carbohydrate such as pasta and then hydrated together with the pasta to make a ready-to-eat pasta and sauce.

Abstract: An aromatic paste consisting of a blended mixture containing 3-20 wt. % of basil leaves, 1-30 wt. % of nuts or seeds, 0-20 wt. % of tomato flesh, 0-20 wt. % of tomato paste, 0-25 wt. % of sundried tomatoes, 5-30 wt. % of cheese, 20-60 wt. % of a vegetable fat, 0-2 wt. % of citric acid, 0-1 wt. % of potassium sorbate and 0-5 wt. % of salt, characterized in that the paste is a water and oil emulsion which is either fat continuous or bi-continuous.

Abstract: An edible, reduced fat oil-in-water type emulsion (o/w emulsion) having rheological and sensorial properties resembling those of mayonnaise or spreads. This is achieved by using a water-soluble casein salt in combination with controlled homogenisation and acidification.

Abstract: A process for making a concentrated cold water soluble tea product. The process involves extracting tea material with water to give a tea extract, deleafing the tea extract, concentrating the deleafed tea extract, decreaming the concentrated tea extract, concentrating the decreamed tea extract to give a concentrated cold water soluble tea product. An anionic colloidal material is added between the deleafing step and the decreaming step to generate colour and minimise haze. The tea concentrate can be dried to give an instant tea powder or used to make ready to drink tea with good colour and clarity.

Abstract: A Fermented milk product is described having an ACE inhibitory effect of at least 35 U/ml, wherein the milk product is produced from milk fermented with Lactobacillus delbrueckii subsp. lactis. Further a food product is described comprising an amount of 0.003 mg/g protein, or more a peptide or peptide salt having 2-15 amino acids, comprising the peptide sequence Asp-Lys and/or Ile-His-Pro-Phe.