Abstract: Our invention concerns spreadable and/or spoonable water continuous, gelatin free cream alternatives comprising 10 to 50 wt % of a fat blend and up to 5 wt % of a biopolymer other than gelatin as a thickener, in addition to water as continuous phase, which creams display a Stevens value at 5° C. (S5) of more than 100 gram, while the fat blend comprises vegetable fat(s) and 5 to 75 wt % of dairy fat and which fat blend displays a solid fat index (NMR-Pulse on stabilised fat) at 5° C. (N5) and at 15° C. (N15) such that the ratio between N15 and N5 (i.e. N15/N5) is less than 0.60.

Abstract: The invention provides water continuous or bicontinuous fat emulsions, comprising fat, protein, humectants and relatively low amounts of water and which emulsions display an water activity of 0.6 to 0.8 and have a shelf life at ambient temperature of more than 6 months. A method of preparing the emissions is also provided.

Abstract: A cheese condiment is described. The cheese condiment is ambient stable, and not tart at a pH below 3.75. The cheese condiment contains an oil-in-water emulsion and cheese component that has been added before emulsion formation.

Abstract: Triglyceride fat which comprises HUU triglycerides and at least 18 wt. % of HOH and HLH triglycerides, while the ratio HOH:HLH is in the range 30/70 to 85/15, which fat is characterized in that the fat contains at least 20 wt. % of HUU and 8–30 wt. % of SOO triglycerides, where O denotes the residue of oleic acid, S of stearic acid, L of linoleic acid, U of oleic acid or linoleic acid and H denotes the residue of a saturated fatty acid with more than 15 carbon atoms with the proviso that at least 50 wt. % of the saturated fatty acids in HOH, HLH and HUU are stearic acid. The fat is obtained preferably by blending two natural high stearic fats.

Abstract: Nut butters and nut spreads having improved sensory and textural characteristics are prepared by (a) mixing together nut solids, a stabilizing composition, and optionally an emulsifier: (b) introducing the mixture into a mill comprising a stator and a circularly rotating rotor capable of grinding the mixture while producing centrifugal forces; and (c) grinding the mixture such that the particles of the mixture impact with one another and the rotor/stator forming a ground paste. The method can be used to produce regular and reduced calorie and/or reduced fat nut butter or nut spread compositions such as peanut butter.

Abstract: The present invention is directed to a method for making a food composition with a precursor and a preservative free food enhancing component.

Abstract: Preparation of a fat phase suited for the preparation of food compositions which contain liquid or solid particles stably dispersed in the fat phase, which preparation comprises mixing 0.25–20 wt. % of a structuring triglyceride fat A with 0–19.75 wt. % of a triglyceride fat C and admixing a vegetable oil up to 100%, which fat A is characterized in that the fat is non-hydrogenated and that its content of fully saturated triglycerides is 20–100 wt. %, 80–100 wt. % of its saturated fatty acid residues are palmitic acid or stearic acid residues, 0–5 wt. % of its saturated fatty acid residues are lauric acid or myristic acid residues, <50 wt. % of its saturated triglycerides are monoacyl triglycerides and that fat C having a solid fat content at 20° C. (N20) being at least 5 contains less than 20 wt.

Abstract: A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of sugar solids which is in the range 55-80 wt. %, (b) heating the solution to a temperature in the range 40-100° C., (c) dispersing a starch into the heated solution until it contains 1-5 wt. % of dissolved starch, (d) dispersing an emulsifier into the heated solution until it contains 0.5-3 wt. % of dissolved emulsifier, (e) dispersing a gelling agent into the heated solution until it contains 0.2-1 wt. % of dissolved gelling agent, (f) cooling the heated solution into which the starch, emulsifier and gelling agent have been dispersed to a temperature which is in the range of 20-50° C.

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. Such fat can be obtained by a process comprising the steps: selecting a plant wax, reacting the wax esters from the wax or a reactive derivative of those wax esters with glycerol or with a reactive glycerol derivative, purifying and recovering the obtained triglycerides, optionally admixing the product with a triglyceride fat such that the mixture complies with the above fat definition.

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. The compositions impart a creamy impression to the final product.

Abstract: The present invention relates to a process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps: (i) heat-treating a vegetable or part thereof; (ii) under-cooling to a maximum core temperature of less than or equal to ?5° C.; (iii) reducing the core temperature to less than or equal to ?18° C.; The invention also provides a frozen vegetable or part thereof comprising a core ice content, characterised in that at least 40% of said core ice content is located within a plurality of cellular structures, wherein the perimeter of each cellular structure is defined by a cell wall.

Abstract: A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of sugar solids which is in the range 55–80 wt. %, (b) heating the solution to a temperature in the range 40–100° C., (c) dispersing a starch into the heated solution until it contains 1–5 wt. % of dissolved starch, (d) dispersing an emulsifier into the heated solution until it contains 0.5–3 wt. % of dissolved emulsifier, (e) dispersing a gelling agent into the heated solution until it contains 0.2–1 wt. % of dissolved gelling agent, (f) cooling the heated solution into which the starch, emulsifier and gelling agent have been dispersed to a temperature which is in the range of 20–50° C.

Abstract: Tea-based beverages prepared from functional water are described. The functional water comprises less than 200 ppm total dissolved solids and, when used to make a tea-based beverage, results in a beverage having superior flavor and appearance characteristics, even when up to 6% by weight of tea solids are present within the beverage.

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 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.