Abstract: A spread or dressing comprising a mesomorphic phase, said product comprising from 0 to 20 wt % of fat, 0.1 to 30 wt % of biopolymers and 0.1 to 30 wt % of edible surfactants.

Abstract: A method for the electrochemical determination of the reducing sugars content of an aqueous solution in a thin layer electrochemical measuring device, preferably a capillary fill device, wherein an inner surface of the device is coated with a soluble redox mediator, the device including means for producing an alkaline environment within the device. In a preferred method the redox mediator comprises potassium ferricyanide providing ferricyanide ions in saturated solution and lithium hydroxide providing hydroxide ions in an excess amount of from 1 to 3 molar. The invention also provides a capillary fill device having a guard electrode between the reference and working electrodes.

Abstract: A fat sparing composition, and cremes, particularly cookie filler cremes, utilizing the fat sparing composition. The composition includes a soft fat blend, and an emulsifier which is preferably a phosphated mono- or diglyceride or polyglycerol polyricinoleate. DATEM esters and lecithin may also advantageously be used. The fat sparer may be used to extend vegetable fat in cookie filler and other cremes.

Abstract: A food-grade vector is provided which is suitable for transforming a food-grade host cell and is incapable of replicating autonomously in the host cell due to deletion of the replicase gene.

Abstract: A water-continuous spread having a structuring amount of oligofructoses, from 0.1 to 15 wt % of mono- or disaccharides and 0.1 to 7 wt. % of fat in the form of small globules or crystals having a volume weighted mean diameter of less than 20 .mu.m.

Abstract: A triglyceride oil containing a membrane lipid in a concentration effective for crystallization modification the membrane lipid having a formula:C.sub.13 H.sub.27 --CH.dbd.CH--CH(OH)--CH(NHCOA.sub.2)--CH2--OA.sub.4,wherein C.sub.13 H.sub.27 -- is an unbranched alkyl chain, A.sub.2 is an unbranched C.sub.23 H.sub.47 -- hydrocarbon chain, and A.sub.4 is a sugar moiety selected from the group consisting o a monosaccharide residue, a disaccharide residue or an oligosaccharide residue, including glucose, fructose, galactose, saccharose, lactose and maltose. Said membrane is utilized to separate solid fatty materials from triglyceride oils by heating the oil in an inert solvent until a substantial amount of the solid material is no longer present, adding the membrane lipid as the crystallization modifying substance, cooling the oil to crystallize a solid stearin phase in combination with a liquid olein phase, and recovering the stearin phase by separating it from the olein phase.

Abstract: Mesomorphic phases of edible surfactants can advantageously be added to food products to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases in finished or ready to eat food products. The compositions include lactose.

Abstract: Process for triglyceride oil fractionation using a crystallisation modifying substance which isi. a copolymer having subunits A and B of which subunit A is derived from maleic acid or itaconic acid and subunit B is derived from vinyl alcohol, alkyl substituted vinyl alcohol, acrylic acid or styrene, A and B being present in a ratio of 10:1 to 1:10, where 5-100% of the the maleic acid or itaconic acid subunits are connected to unbranched (C8-C24)-alkyl chains and where 0-100% of the vinyl alcohol or alkyl substituted vinyl alcohol or acrylic acid subunits are connected to unbranched (C1-C8)-alkyl chains and whereii. inulin or phlein of which 5-100% of the hydroxyl groups on the fructose subunits are connected to (C8-C24) unbranched alkyl chains and 0-95% of the hydroxyl groups have been esterified with a (C1-C8)-alkyl containing fatty acid, preferably acetic acid.

Abstract: A titration electrode device for measuring the amount of a species in solution in a test liquid comprises a counter electrode and a generator electrode both in a chamber for receiving a thin layer of test liquid, the two electrodes being located in respective compartments within the chamber such that ionic conduction between the compartments is permitted but diffusion of electrogenerated reagents between the compartments is restricted, the device including reference and sensor electrodes in the chamber.

Abstract: A liquid sauce, soup or gravy product having high temperature, shear and storage stability and having a smooth texture comprising an aqueous phase and an oil phase. The aqueous phase includes;(a) a dispersed phase of non-starch polysaccharide microgel; and(b) a continuous phase comprising a biopolymer solution.

Abstract: The present invention is concerned with a plastic dispersion containing from 5-65 wt. % of a continuous fat phase and from 95-35 wt. % of a gelling polysaccharide containing dispersed aqueous phase, wherein the gelling polysaccharide is selected from the group consisting of agar, pectin and mixtures thereof and present in a concentration exceeding the critical concentration and which aqueous phase contains further 0.004 to 10.0 wt. % of protein.We have found that the present dispersion displays essentially the same in-mouth break down behaviour as a gelatin based dispersion.

Abstract: Fully hardened, but otherwise not chemically treated fat material usable as a hardstock having the following fatty acid composition: ##STR1## these fatty acids being arranged in the following triglyceride combinations: ##STR2## H representing saturated fatty acids having more than 15 carbon atoms and M saturated acids having 12 or 14 carbon atoms, the sequence of the symbols H and M representing the position of the fatty acids in the triglyceride molecule. A process for producing such fat material and spreads and shortening comprising such fat materials.

Abstract: Improved ready-to-bake frozen, laminated doughs comprise:a flour component and, based on the weight of the flour:45-70 wt. % water5-10 wt. % yeast0.1-4.0 wt. % emulsifierthe flour-component being composed of:80-99 wt. % natural flour20-1 wt. % artificial flourthe artificial flour consisting of:30-70 wt. % protein70-30 wt. % modified starchThe laminated product has 8-80 fatlayers and contains, based on the weight of the flour, 35-85 wt. % fat.

Abstract: The invention relates to a method for dry fractionation of fatty substances by a counter current dry fractionation operation, comprising at least two dry fractional crystallization treatments;a first dry fractional crystallization treatment comprising the steps of:1a) dry fractionating by crystallization the fatty substances into a higher melting first stearin fraction and a lower melting first olein fraction;1b) separating the first stearin fraction from the first olein fraction by membrane filter pressing; and1c) feeding the separated first olein fraction to a second dry fractional recrystallization treatment; anda second dry fractional crystallization treatment comprising the steps of:2a) dry fractionating by crystallization the first olein fraction into a higher melting second stearin fraction and a lower melting second olein fraction;2b) separating the second stearin fraction from the second olein fraction by membrane filter pressing; and2c) feeding the separated second stearin fraction to the first dry

Abstract: A process for preparing a very low fat water-in-oil spread and a spread made by the process. The process entails a cold mixing procedure wherein an at least partially pre-gelled aqueous phase is mixed with an at least partially pre-solidified fat continuous emulsion of fat and water. Emulsions of less than 30% fat and even 20% or less fat may be prepared.

Abstract: The invention relates to improvements in edible fats, in particular to improved hardstocks for use in spreads having a low content of saturated fat and to spreads containing these hardstocks. Edible spreads should contain particularly low levels of C-16 saturated fatty acids and low levels of trans fatty acids. Accordingly, the invention provides a fat blend, for use as a hardstock in an edible emulsion spread, obtainable by interesterification of a fat rich in behenic acid together with a fat rich in palmitic and/or stearic acid such that in the interesterified mixture the behenic acid content is at least 5% and the sum of palmitic and stearic acid content is at least 50%. Such hardstock fats may be obtained by interesterification of 10%-90% (by weight) wet fractionated palm stearin (80% palmitic acid) with 90%-10% (by weight) fully hydrogenated high erucic rapeseed oil. The preferred ratio of components is 60% of the behenic acid source and 40% of the palmitic and/or stearic acid source.

Abstract: The invention relates to a method of refining glyceride oil comprising the step of degumming said glyceride oil, wherein said degumming step is followed by a separation step in which undissolved and non-centrifugable particles are removed from said degummed oil. Preferably said degumming step is followed by a step of holding the degummed oil for such a period of time and under such temperature conditions as to cause agglomeration of said undissolved particles, and for an agent promoting the formation of undissolved particles and/or promoting the agglomeration of the undissolved particles is added to the oil.

Abstract: A thixotropic white donut icing which contains sweetener solids, iota carrageenan gum and calcium ion, wherein the carrageenan gum and calcium ion are effective to render the icing thixotropic.

Abstract: Fermented sour doughs containing starter material, ground cereal kernels or grains, and the balance water that contain maximum 32 wt. % of water and display a pH <4.2. The titratable acidity of the doughs is at least 25, the weight ratio of lactic acid:acetic acid of the doughs is <3.0; the doughs contain salt and can be mixed with a pre-dried flour with a water content of 1-5 wt. %.

Abstract: The invention concerns laminated doughs, wherein an aqueous gel containing 20-50 wt. % of maltodextrin and 0-30 wt. % of .beta.-glucan and/or pentosans is present as fat replacer; in this way, doughs can be made that contain less than 14 wt. % of fat so that a fat reduction (compared with a conventional dough) of at least 50% can be obtained.