Abstract: An amphiphilic enzyme is immobilized by preparing an emulsion containing a continuous hydrophobic phase and a dispersed aqueous phase containing the enzyme and a carrier for the enzyme, and removing water from the dispersed phase until this phase turns into solid enzyme coated particles. The enzyme is preferably a lipase, and the immobilized lipase can be used for reactions catalyzed by lipase such as interesterification of mono-, di- or triglycerides, de-acidification of a triglyceride oil, or removal of phospholipids from a triglyceride oil when the lipase is a phospholipase. The aqueous phase may contain a fermentation liquid, an edible triglyceride oil may be the hydrophobic phase, and carriers include sugars, starch, dextran, water soluble cellulose derivatives and fermentation residues. A substance to be processed such as triglycerides, diglycerides, monoglycerides, glycerol, phospholipids or fatty acids may be in the hydrophobic phase.

Abstract: Dry fractionation process where a fat soluble derivative of a high molecular weight polymer, preferably an ester of a polysaccharide is used as crystal habit modifier.

Abstract: A foodstuff is disclosed which also contains a sufficient amount of Natamycin in combination with reduced levels of selected chemical preservatives to prevent the outgrowth of yeast, mold and/or bacteria making the foodstuff significantly more organoleptically acceptable.

Abstract: A natural microbiocidal and/or microbiostatic composition wherein the sole antibiotic antimicrobiocidal agent is Natamycin which inhibits or destroys yeast and mold in selected foodstuffs.

Abstract: A pourable, edible, low- or zero-fat emulsion comprising a continuous non-gelled aqueous phase and a dispersed phase of gel particles, wherein the gel particles occupy from 20 to 70% of the volume of the aqueous phase and the gel particles comprise hard particles of biopolymer gel and/or soft particles of biopolymer gel.

Abstract: An olive oil flavor is imparted to a bland triglyceride oil by conducting an inert gas through olive oil, the flavor donating oil, and subsequently through a preferably cooler receptor triglyceride oil in which the olive oil flavor substance is absorbed. In order to prevent off-flavor formation the temperature of the donor oil is restricted to 0.degree.-65.degree. C.

Abstract: The invention concerns a fat based food product comprising natural fat components which have a blood cholesterol lowering effect in amounts sufficient to obtain a blood cholesterol lowering effect, wherein the fat comprises at least 1% of a sterol composition which comprises sterols of which at least 40% is esterified with fatty acid esters.

Abstract: A food composition dispensed by a spraying mechanism comprising an oil phase comprising 10 to 80 wt. % of an edible oil based on total composition, 1 to 5 wt. % lecithin, an effective amount of an emulsifier, and an aqueous phase comprising an acidifier and water.

Abstract: Theaflavin is produced by separating theaflavin from a slurry fermentation product of green leaf tea that has been treated with tannase prior to slurry fermentation. Methods for making theaflavin-rich extracts and cold water soluble tea powders and products are provided.

Abstract: The invention concerns a process for the preparation of stanol fatty acid esters mixtures by interesterification of stanol fatty acid esters starting material, of which at least 50% of the fatty acid groups are saturated, with fatty acid mixtures containing at least 35%, and preferably at least 45%, of poly unsaturated fatty acid (PUFA) groups, and wherein preferably the hardening of sterol fatty acid esters. The sterol fatty acid esters are preferably prepared by the esterification of phytosterols with a fatty acid ester mixture comprising at least 70% of C18 fatty acids, all steps can be carried out in the absence of a solvent. Also claimed are food products comprising the stanol fatty acid esters obtained by the process.

Abstract: The formation of a tubular web in a form-fill process is achieved by drawing the web along a tapering guide (6) and then along a forming tube (20) the axis of which is at a small angle to the guide plate and intersects the guide. The web is drawn along the guide and tube by opposed drive rollers (24) at a station along the length of the forming tube, the rollers gripping the edges of the web together. The side margins of the web are folded over from a central portion when the web travels along the guide plate but the side edges are brought together only after they reach the forming tube. The drive rollers (24) or sealing rollers (26) further along the forming tube seal the edges together to form a closed tube.

Abstract: An edible vegetable fat-composition is provided that does not contain hydrogenated fat, that contains 15-45% stearic acid, less than 15% palmitic acid and 45-85% of unsaturated C18 fatty acid residues such that the combined amount of acids with 16 or more carbon atoms is at least 95%, wherein the 2-position of the glycerides of the fat-composition comprises 5-45% saturated fatty acid residues and 95-55% unsaturated fatty acid residues. The composition can be prepared with the use of ester interchange. The fat-composition has elevated solid fat contents at 20-30.degree. C. It can be used e.g. for preparing edible plastic fat products such as margarine and spreads.

Abstract: A composition, preferably fat continuous, of a scoopable or spoonable consistency for the preparation of sauces by addition of water and heating, comprising 5-80 parts by weight of fat, 0.5-15 parts by weight of water dispersible milk ingredients, 1-20 parts by weight of starch or a starch-like product, up to 40 parts by weight of water, taste and/or flavor compounds, and, optionally, 0.25-5 parts by weight of gelatin or similar hydrocolloid.

Abstract: The current invention deals with a low fat opaque pourable dressing where the opacity is achieved by emulsification of the oil in a pre-emulsion and then adding and homogenizing the pre-emulsion to a water phase containing the balance of the dressing ingredients.

Abstract: A multi functional edible spread is disclosed as having both a fat and aqueous phase. The spread contains 65 wt % or less triglyceride fat and 0.5 wt % to 12 wt % emulsifiers. At least a portion of the emulsifiers are incorporated into the aqueous phase and are complexed in a starch based clathrate to diminish the taste and flavor problems associated with emulsifiers.

Abstract: The invention relates to a process for preparing good quality low fat spreads (20-60%) more preferably in the range of 20-45% or 20-40% fat. This is achieved by the use of non gelling hydrocolloids to provide higher viscosity to the aqueous phase, however at a concentration which results in a water continuous emulsion. The emulsifier levels and types are chosen to result in a water continuous emulsion in the tank, while resulting in a fat continuous spread once hot inverted prior to cooling.

Abstract: A valve (16) reciprocates with a constant stroke in the former tube (2) of a form-fill apparatus to dispense doses of filling material from the tube by ejecting the material through an outlet nozzle (8). The size of the doses is adjustable, in one form of the invention, by feeding the material is fed through an adjustable dosing opening immediately adjacent the valve. In another form of the invention, the valve (16) is adjustably positionable relative to the former tube (2) to vary the mean position of reciprocation of the valve relative to the tube. In a further form of the invention, an adjustably controllable head of material is maintained in the former tube to determine the rate at which it is fed to the valve (16).

Abstract: A preservative and flavoring system for tea based beverages. The system contains a tea extract, an antimicrobially active amount of cinnamic acid or an acidic derivative thereof and an acidulant in an amount that maintains the pH of the beverage below pH 4.5. The system preferably includes an additional preservative such as a weak acid preservative. It can be used to prepare an ambient-stable tea based beverage and is suitable for cold filling.

Abstract: An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of cinnamic acid its salts and esters as a flavoring/antimicrobial compound and employs a hurdle approach with selected levels of water hardness, polyphosphate, sequestrants, pH adjustment, benzoic acid and sorbic acid to prevent microbiological outgrowth while simultaneously contributing to the pleasant flavor of the beverage thus making the beverage acceptable both organoleptically and microbiologically.

Abstract: A leaf tea especially blended from a black tea and a green tea so that it contains catechins and phenols in a ratio between 0.15 to 0.4, but preferably between 0.2 and 0.3. Such a product resembles black tea but typically possesses an antioxidant activity that is 10% or more higher than that the same mass of the black tea alone. The black tea is preferably low grown while the green tea is preferably from an Assam jat.