Abstract: Process for the obtaining of an oryzanol concentrate from an oryzanol containing fatty substance which preferably is a crude oil, by the steps of

Abstract: A tomato juice product of which the lycopene level is 5 to 25 mg per 100 g, and wherein the product is provided in closed containers comprising from 50 to 150 ml of said product.

Abstract: A process for manufacturing a black leaf tea that is infusible in hot or cold water. The process involves macerating freshly plucked tea leaves, allowing them to ferment, firing the leaves to arrest fermentation and then drying them to yield black leaf tea, wherein the tea leaves are treated with a solubilising compound selected ascorbic acid, dehydroascorbic acid, 1-scorbamic acid, 5-phenyl-3,4-diketo-gamma-butyrolactone (4-phenyl-2,3-diketo-gamma-butyrolactone) or their salts and mixtures thereof in an amount that is sufficient for the black leaf tea to be soluble in water at 5 to 100° C.

Abstract: A heterogeneous edible spread having a water-in-oil composition and a varigate composition is disclosed. The water-in-oil composition and the varigate composition have humectant concentrations that result in each of the compositions having substantially the same water activity, resulting in a spread having superior appearance, taste and texture.

Abstract: A process for preparing tea concentrates particularly those suitable for making cold soluble instant tea products. The process involves preparing an extract of tea leaves that contains insoluble tea solids and at least 5% soluble tea solids. The extract is treated with air or oxygen at a temperature between room temperature and 100 ° C. for 1 to 120 minutes; while cell wall material from a vegetable source is mixed with it prior to or after said treatment with said air or oxygen. The solubilised extract is filtered and concentrated to yield the tea concentrate.

Abstract: An apparatus for batching articles from a continuous stream of articles has a conduit comprising an entry duct (2) in which the articles are accelerated by suction. The suction air is drawn from the exit end of the duct, close to a pair of counter-rotating sealing rollers (20) which have resiliently yielding peripheral faces between which the articles pass. At the exit end of the conduit a pair of closure members (24) on opposite sides of the conduit are rotatable in 90° steps in order to collect the articles in batches. The closure members counter-rotate so that in each step they move in the general direction of movement of the articles. In this way it is possible to batch relatively delicate articles at high rates of throughflow.

Abstract: A composition suitable for inhibiting the outgrowth of fungi is provided comprising a first ingredient which inhibits the biogenesis of a normal fungal cell wall and a second ingredient which is capable of perturbing the structure of the cellular membrane of said fungi, so that either the cellular integrity is essentially lost or cell division cannot take place, or both. The first ingredient preferably inhibits the anchorage of cell wall proteins in the cell wall of the fungi and is suitably a &bgr;-(1,6)-glucose polysaccharide, preferably &bgr;-gentiobiose or a pustulan fragment. The second ingredient is suitably a natural microbial membrane affecting substance (MMAS), preferably MB-21. The composition is particularly suitable as a preservative for inhibiting the outgrowth of fungi in food products, such as sauces, dressings, ketchups, and soups, but is also useful for preventing or inhibiting undesired fungal growth on other products such as personal health care products, e.g. soap bars.

Abstract: A stable tea concentrate of about 50% to about 70% tea solids is prepared by aqueous extraction.

Abstract: A crumb coating composition formed by agglomeration which includes (a) an insoluble powdered first protein at least 80% of which has a particle size of greater than 0.5 mm; and (b) a soluble second protein or a polysaccharide capable of being heat set during crumb manufacture, the final agglomerated crumb coating having an average particle size of about 4 to 15 times the size of the first protein; which is used for coating food products and has beneficial crispness qualities, particularly where the food product is prepared for consumption via microwave heating.

Abstract: A method for processing whole leaf tea that involves impregnating tea leaves with liquid carbon dioxide within a pressure vessel, depressurising the vessel at a rate that is sufficient to freeze the liquid carbon dioxide, applying sufficient heat to cause the frozen carbon dioxide to sublime and consequently initiate fermentation within the leaves, allowing the tea to ferment for a time that is sufficient to achieve desired liquor properties, and drying the fermented product to yield the whole leaf tea. An apparatus for manufacturing such a leaf tea is also described.

Abstract: A machine for brewing tea, particularly in a shoc situation. The machine has a housing and at least one brewing assembly. The brewing assembly is formed to hold a brewing cup that has a filter that defines and separates a first cavity within the brewing cup for containing tea leaves and a second cavity from which tea leaves are excluded. The housing has a water supply that supplies a predetermined volume of water at a temperature that is suitable for infusing tea leaves. It also has a water supply channel for delivering the water into the first cavity of the brewing cup, and a siphon tube that has a siphoning end that extends orthogonally upward into the second cavity of the brewing cup and a downward projecting dispensing end.

Abstract: The invention relates to a translucent dressing which can be manufactured and offered to the consumer as a two-phase system, having separate oil and water layers. Upon shaking by hand, an emulsion is produced which remains stable for at least one week. Such a dressing is suitable for use on e.g. salad.

Abstract: The invention regards a process for the preparation of a mixture of stanol and stanol fatty acid esters by esterification of phytosterols with a source for fatty acid moieties, in such a way that the degree of esterification of the phytosterols is in the range of 40-85%, and subsequent hardening of the so obtained sterol/sterol fatty acid mixture, the process can be carried out without the use of any solvent, and wherein preferably the fatty acid groups of the stanol fatty acid esters are substantially saturated fatty acid esters. Also claimed are food products comprising mixtures of stanol and stanol fatty acid esters, in particular fat based food products such as yellow fat spreads.