Abstract: A beverage dispenser for beverages such as cold tea, coffee and the like comprises:

Abstract: Tomato-based products having a thick consistency and a process for preparing the same. The process comprises the steps of hot- or cold breaking tomatoes, separating the resulting product into a product (a) rich in soluble tomato solids and water, and a product (b) rich in the insoluble tomato solids and water, optionally subjecting product (a) to a concentration step such that it is at least 10° Brix, and recombine product (a) and product (b) to a product (c) in such ratios that the resulting product has a ratio soluble tomato solids:insoluble tomato solids of between 1.0:0.5 and 1.0:20.

Abstract: The present invention provides a simple and effective method for the preparation of emulsion food products comprising live desirable micro-organisms which have good longevity in the products. In particular, it provides a process for the preparation of an edible oil-in-water emulsion comprising live micro-organisms, by emulsifying an edible mixture comprising oil, water, live micro-organisms, emulsifier and a preservation system and wherein the process is carried out at a temperature of 35° C. or less or without a heat treatment step. The emulsions are stored at a temperature of 8° C. or less after preparation. Products produced according to the process are also provided.

Abstract: A device for holding sachet and emptying its content comprising two hingedly connected members through which the sachet is placed wherein at least one member comprises an aperture through which the outlet of the sachet is passed.

Abstract: The invention relates to a process for the preparation of a food product comprising the steps of: (a) preparing a mixture comprising protein and water; (b) adjusting the pH of the mixture to a value within the range of 2.0-11.0; (c) pre-incubating the mixture; (d) subjecting the mixture to a sonication treatment or a high shear mixing treatment; (e) optionally, separating the product of step (d) in a fraction rich in gas microbubbles and a fraction poor in gas microbubbles; (f) drying the mixture and/or fraction comprising protein coated gas microbubbles until dried protein coated gas microbubbles are obtained; (g) using the dried protein coated gas microbubbles in part or in whole as a food ingredient and (h) finishing the preparation of the food product.

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.

Abstract: A method for preserving vegetables comprising the steps:

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: 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 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.