Abstract: A method for improving the chalky-off taste and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt % on food product, of a structured particulate system comprising one or more active components in a matrix in a weight ratio of 1:99 to 99:1 and wherein the mean weight diameter of the particles of the structured particulate system ranges from 25 to 500 microns.

Abstract: The invention concerns an apparatus for the removal of moisture from particulized, solid food products, comprising; a housing (9); a perforated plate (2), creating two chambers (3, 4) in the housing (1), gas-inlets (5, 6), present below the perforated plate (2); an outlet (8) in the perforated plate (2), provided with a removable plug (9); heating means (15, 18) for the gases. The invention further concerns a process for the removal of moisture from solid, small particles, by subjecting these particles, while in an annular, fluidized bed to a heat treatment for a specific time.

Abstract: The present invention relates to molecules derived from guggulipid extract which are capable of reducing insulin resistance in humans. The invention further relates food compositions and medicaments comprising such molecules which can be used to treat and/or prevent insulin resistance and the symptoms thereof.

Abstract: Aliphatic, saturated or unsaturated, straight or branched chain C2-C24 monocarboxylic acids and polyhydric alcohols, particularly glycerol are selectively reached to monoesters in the presence of an enzyme which comprises potato lipid acyl hydrolase. The process can be used too for upgrading technical monoglycerides which contain free fatty acids.

Abstract: Detergent tablets for use in fabric washing are made by mixing: (i) particles which contain non-soap organic surfactant and other materials, especially detergency builder, with (ii) material which is other than soap or organic surfactant and which has a solubility in water of at least 10 gm/liter at 20° C., followed by compacting the mixture into a tablet or a region of a tablet using an applied pressure in a range from 3.0 to 35 MPa. Such a pressure, used with the specified mixture, leads to tablets with good strength which also disintegrates with satisfactory speed.

Abstract: New products are provided comprising inactivated lower eukaryotic cells, preferably yeasts or molds, having at the outer surface functionally active antibodies or functionally active fragments thereof. Preferred antibody fragments are the variable domains of Camelidae heavy chain antibodies, which are surprisingly stable against physical and chemical decontamination regimes and do not loose their activity when they are immobilized on the glucan layer of the cell wall which is present in a variety of lower eukaryotes. The new products are preferably in the field of food products, personal care products, and animal feed products.

Abstract: A method for the targeted provision of consumer information comprising the steps of:

Abstract: A kit of parts comprising

Abstract: Blends containing a vegetable fat or a blend of vegetable fats and at least 0.1 wt % of a composition comprising ursolic acid and oleanolic acid in a weight ratio of 1:00 to 99:1 display a number of benefits such as high crystallization rates. This modification of the crystallization rate can be used to achieve a number of beneficial effects in the final fat blend or in the final food product containing the blend.

Abstract: Blends of a natural wax, such as sunflower wax and glyceride materials, substantially being triglycerides and having an N20>20 display excellent properties when applied in barrier layers for compound food products.

Abstract: Blends of glycerides and/or fatty acids comprising 20 to 65 wt % C16:1 fatty acid, balance other fatty acids with 12 to 24 C-atoms and having a C16:1 to C16:0 fatty acid ratio of more than 2.0 and an C16:1 to C18:1 fatty acid ratio of more than 1.2 perform well in food applications. These blends of glycerides can be made by a process involving a partial enzymic hydrolysis of materials derived from fish oil using an enzyme with specificity for C16:1, removal of the fatty acids and a fractionation of the acids.

Abstract: A process for site-directed integration of multiple copies of a gene in a mould is provided, which comprises transforming a mould cell containing in its chromosomal DNA a restriction site for a rare-cutting endonuclease, e.g., I-Scel, preferably introduced at a desired locus, e.g., within a selectable marker gene or in the neighborhood thereof, with a piece of DNA comprising multiple copies of at least one expressible gene comprising at least one structural gene encoding a desired protein, surrounded by two DNA fragments homologous to part of the DNA upstream and downstream, and in the neighborhood, of said restriction site, while during the transformation of the mould the presence of the rare-cutting endonuclease is provided, followed by selecting or screening for a mould cell in which the multiple gene copies of said expressible gene are inserted into the chromosomal DNA of the mould.

Abstract: Oils, extracted from vegetables and animal tissues contain impurities such as waxes that can be removed in a refining process, including dewaxing of the oils that include removal of oils by filtration through membranes. During filtration, the impurities stick to the membranes, which causes a reduction in flux through the membranes. The initial top flux can be approached again by regularly cleaning the membranes including steps of: backblowing with gas, backflushing with edible oil, and treating the membranes with alkaline material. The cleaning method is particularly suitable for cleaning membranes in the form of microfilters having an average pore diameter of 0.5-5 &mgr;m, which are used in the refining process.

Abstract: In a process for dispensing a powdery product (P) from a container (1) with a dispensing nozzle (4) aimed downwards, a flexible section (3) of the container (1) is deformed at least near the dispensing nozzle (3). This is achieved preferably by a movement of the container relative to the dispensing nozzle, in a direction with a component at a right angle to the dispensing nozzle. The movement of the container (1) and the dispensing of a portion of product from the dispensing nozzle (4) can take place immediately after one another. The invention also comprises a device for dispensing a powdery product (P), with which the process can be carried out and bridge and tunnel formation in the powdery product is opposed effectively.

Abstract: Olive oil is fortified with oleanolic acid by including olive leaves in the malaxation mash of conventional olive oil pressing in an amount of 5-50 wt. %, based on the weight of the malaxation mash. The invention comprises vegetable oils fortified with a concentrate of oleanolic acid and, optionally, oleuropein. Food products fortified with oleanolic acid containing oils or concentrates according to the invention are also part of the invention.

Abstract: The invention relates to Agrobacterium mediated transformation of moulds comprising species of the fungal sub-divisions Ascomycotina, Basidiomycotina, Deuteromycotina, Mastigomycotina, and Zygomycotina. Examples demonstrate the transformation of Aspergillus awamori (both protoplasts and conidia), Aspergillus nidulans, Aspergillus niger, Colletotrichum gloeosporioides, Fusarium solani pisi, Neurospora crassa, Trichoderma reesei, Pleurotus ostreatus and Agaricus bisporus (all conidia), and Fusarium graminearum (both conidia and rehydrated freeze dried ATCC material). Especially for Aspergillus awamori the transformation frequency is much higher than with conventional mould transformation techniques. It has further been found that not only one expressable gene can be introduced into these moulds, but even multiple copies of such gene, which, moreover, can be targeted e.g. in the chromosomal pyrG locus, as exemplified for A. awamori.

Abstract: The present invention relates to a process for refining high acidity vegetable oil that includes a) stripping an optionally bleached vegetable oil with steam at a temperature of 120 to 250° C. and a pressure of 0.7 to 5 mbar for 1 to 60 minutes; b) treating the oil obtained with lye; c) bleaching the oil obtained; d) stripping the bleached oil obtained with steam at a temperature of 120-250° C. and a pressure of 0.7-5 mbar for 5-120 minutes. The resulting oil is bland, transparent and colorless. Refined olive oil is suited for blending with a virgin olive oil or to be used as an ingredient for the preparation of spreads, mayonnaises, tomato sauces and salad oils.

Abstract: A housing for a freezer installation for storing frozen foodstuffs comprises a rectangular base unit, a rectangular top frame of plastic which encloses an access opening and bears a movable cover arrangement which closes or releases the access opening of the top frame, two mutually opposite side-part members of essentially the same outline, each having an opening and side panels of metal, arranged on one side of the housing with their surfaces visible through the openings in the side-part members. The housing also includes a rear-wall panel of metal, and a front-wall panel of metal. A modular housing system for housings of different volumes is provided.

Abstract: Process for debittering olive oil comprising the exposure of olive oil which contains bitter polyphenols for at least 30 seconds to a finely dispersed aqueous phase, preferably consisting of hard drinking water, of which the pH is at least 5.5.

Abstract: The invention concerns an isomerisation process, wherein materials comprising non-congugated long chain polyunsaturated fatty acids are subjected to base in the presence of an alcohol with .gtoreq.3 C-atoms and .gtoreq.2 OH groups and having ratio C-atoms: OH-groups of .gtoreq.1.25. The resulting reaction product, containing the conjugated isomers is obtained in higher yield at lower temperatures and are not contaminated by presence of non food grade solvent.