Abstract: The invention relates to a process for preparing a storage-stable brown stock from meat extract and vegetable juice and other customary additives.

Abstract: An effervescent beverage having an effervescent gas dissolved therein is described. The beverage remains pressurized until consumed and may have a smooth and silky texture when a sparingly soluble gas is used.

Abstract: A food product is described comprising an aqueous phase and gas microbubbles substantially dispersed in the aqueous phase which gas microbubbles have coating and a mean diameter size distribution with a maximum below 10 &mgr;m, wherein the coating substantially consists of protein, wherein the pH of the aqueous phase is from 2.5 to 6.0.

Abstract: A beverage product that comprises a dispenser and a pressurised beverage. The dispenser has a container for holding the beverage and a valve. The beverage has a sparingly soluble effervescence inducing gas dissolved therein and is held under a gaseous pressure in the head space of the container that is sufficient to cause the beverage to be discharged from the dispenser as an effervescent fluid when the valve is open.

Abstract: A process and equipment for preparing flavoring compositions, in particular a process for preparing flavoring compositions by so-called Maillard reactions, more in particular fast Maillard reactions.

Abstract: The invention relates to a pack comprising a storage compartment (1) and a dispensing compartment (2), the dispensing compartment (2) comprising a metering space (6) and an outlet space (13), in which there is an outlet opening (4), there being between the storage compartment (1) and the dispensing compartment (2) a dividing wall (3) that, in an area (12) of the dividing wall (3) that—compared with other areas of the dividing wall (3)—is at the greatest distance from the pack base (7), is penetrated by a connecting piece (5), which projects into the dispensing compartment (2) and ends flush on the side of the storage compartment (1) and through which the contents can pass from the storage compartment (1) into the dispensing compartment (2), that end of the connecting piece (5) which faces the dispensing compartment (2) sloping in the direction of the metering space (6).

Abstract: An edible water-in-oil microemulsion that is transparent or translucent in appearance and comprises oil, a surfactant, a cosurfactant or cosolvent and a water phase comprising water and optional water-soluble components; the oil comprises from 25 to 97 wt % diglycerides relative to the total weight of glycerides.

Abstract: The invention relates to a process for producing yeast extracts by treating yeast suspensions or yeast pastes and separating off the insoluble constituents, in which the yeast suspensions or yeast pastes are subjected to high-voltage electrical pulses.

Abstract: The present invention relates to a process for the production of a natural mushroom extract by addition of an enzyme composition to a mushroom preparation.

Abstract: A casing dough and food composition and hand held convenience food product comprising potato shreds, cellulose gum and starch, and methods for making same. The casing material may be hollow and filled with savory filling materials. The cellulose gum and starch form a film at the exposed surfaces of the casing materials and fill voids in exposed surfaces.

Abstract: A process for making a tubular shaped hand held convenience snack food type product comprising the steps of formulating dough comprising potato shreds, cellulose gum and starch, extruding the dough through a multiple extrusion nozzle to form continuous ropes having two or more axial cavities which can be filled with savory fillings, optionally compressing the ropes, cutting and crimping ropes to form uncooked cut casings and then cooking and freezing. The dough has a moisture content of about 55% to about 75%, preferably about 60% to about 72%, to facilitate extrusion without impairing the potato shred material.

Abstract: A reduced calorie and reduced fat nut butter composition, particularly a peanut butter. Fatty acid-esterified propoxylated glycerin compositions are used and incorporated into the nut butter compositions as a roasting medium or otherwise. The fatty acid-esterified propoxylated glycerin composition have a Iodine Value of less than or equal to about 10 and an average number of fatty acid acyl group carbons per propoxylation number of about 7 to about 15. The nut butter compositions do not exhibit the undesirable side effects of gastrointestinal intolerance or anal leakage and do not require stabilizes.

Abstract: Preformed, rehydratable, dried food products suited for pan frying are prepared in the form of a dimensionally stable composition having a density of at least 0.6 g/cm3. The composition essentially consists of 50-70% by weight grits, 5-25% by weight fat, 5-20% by weight coagulated protein in addition to salt, spices and other optional additives. The products are prepared by mixing the ingredients with a liquid to obtain a wet dough. The dough is portioned into the desired form and subject to thermal treatment at temperatures of 90-160° C. followed by drying to a residual water content of 4-10% by weight.

Abstract: Dried products of external-starch-containing fruit or vegetable concentrates are prepared wherein the products can be reconstituted with hot or cold aqueous liquids to form fruit pulps or vegetable pulps. The dried products are made by roller drying of external-starch-containing fruit and/or vegetable concentrates and comminuting to make flakes. The flakes are agglomerated with fruit concentrates or vegetable concentrates to make an agglomerate. The agglomerate is steamed and simultaneously heat treated or, alternatively, gently dried and then heat treated, to the desired final water content.

Abstract: A multiple extrusion nozzle having an outer extrusion segment and an inner extrusion segment for extrusion of casing, particularly potato dough casing material, having two or more axial cavities.

Abstract: A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity of below 0.85 and being packed in an essentially gas-impermeable pouch in an atmosphere of an inert gas containing less than 4%, preferably less than 2% residual oxygen. A process for the manufacture of such a dough is disclosed.

Abstract: A creamy food comprising pumpkin vegetable matter as the main texture and mouthfeel imparting component. The creamy food comprises up to 78 percent pumpkin vegetable matter, 1-15% oil, and 0-5% starch. Pumpkin is the preferred vegetable due to its non-gritty texture and bland flavor capable of assuming other desired flavors. The product has a wide range of applications due to its texture, mouthfeel, and stability. It can be flavored and colored as desired, and provides a rich-tasting product of superior texture while being low in fat and/or calories and nutritionally rich. According to a preferred aspect of the process, components are added in a special order and processed using means for allowing water to be released from the vegetable matter.

Abstract: A process for producing shaped large-piece dried potato products, in which raw potatoes are peeled, cut to a particle size of 0.6 to 2 mm in one dimension and then blanched. Surface water is removed and the particles are then covered with a coating. The coated particles are shaped to form the desired product shape. The shaped product is then dried to a water content below 12% by convection drying at temperatures below 110° C. In a further aspect of the present invention, raw potatoes may first be cut to a particle size larger than finally desired, blanched, cooled, and subsequently cut into the finally desired smaller particle size.

Abstract: Reduced calorie fat mimetics comprising fatty acid-esterified alkoxylated polyol compositions having an average number of oxyalkylene groups per molecule of no more than 5 and from 5 percent to 39 percent primary hydroxyl groups based on the total amount of hydroxyl groups on the molecule. These reduced calorie fat mimetics are prepared by alkoxylating a polyol such that the average number of oxyalkylene groups per molecule is no more than 5, and subsequently esterifying with fatty acids. The reduced calorie fat mimetics can be synthesized to mimic the properties of the natural fats which are replaced in numerous food products. The fat mimetics are partially digestible thus obviating undesirable gastrointestinal side effects.