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

Abstract: An aromatic paste consisting of a blended mixture containing 3-20 wt. % of basil leaves, 1-30 wt. % of nuts or seeds, 0-20 wt. % of tomato flesh, 0-20 wt. % of tomato paste, 0-25 wt. % of sundried tomatoes, 5-30 wt. % of cheese, 20-60 wt. % of a vegetable fat, 0-2 wt. % of citric acid, 0-1 wt. % of potassium sorbate and 0-5 wt. % of salt, characterized in that the paste is a water and oil emulsion which is either fat continuous or bi-continuous.

Abstract: An edible, reduced fat oil-in-water type emulsion (o/w emulsion) having rheological and sensorial properties resembling those of mayonnaise or spreads. This is achieved by using a water-soluble casein salt in combination with controlled homogenisation and acidification.

Abstract: A process for making a concentrated cold water soluble tea product. The process involves extracting tea material with water to give a tea extract, deleafing the tea extract, concentrating the deleafed tea extract, decreaming the concentrated tea extract, concentrating the decreamed tea extract to give a concentrated cold water soluble tea product. An anionic colloidal material is added between the deleafing step and the decreaming step to generate colour and minimise haze. The tea concentrate can be dried to give an instant tea powder or used to make ready to drink tea with good colour and clarity.

Abstract: A Fermented milk product is described having an ACE inhibitory effect of at least 35 U/ml, wherein the milk product is produced from milk fermented with Lactobacillus delbrueckii subsp. lactis. Further a food product is described comprising an amount of 0.003 mg/g protein, or more a peptide or peptide salt having 2-15 amino acids, comprising the peptide sequence Asp-Lys and/or Ile-His-Pro-Phe.

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: 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.