Abstract: The present invention relates to an edible water-continuous oil-and-water emulsion having a pH in the range of 2.0-5.0, said emulsion comprising: 5-90 wt. % of an oil phase; 10-95 wt. % of an aqueous phase; 0.3-30% by weight of the aqueous phase of one or more egg yolk granule proteins selected from high density lipoprotein (HDL) and phosvitin; and from 0.05% up to 10 wt. % of the aqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin; wherein the weight ratio of the egg yolk granule proteins to the egg yolk plasma proteins exceeds 1:1. It was discovered that egg yolk granule proteins can advantageously be used to stabilize acidic water-continuous oil-and-water emulsions such as mayonnaise and dressings.

Abstract: One aspect of the invention relates to an aerated water-continuous oil-and-water emulsion having an overrun in the range of 10-500%, said emulsion comprising: 5-90 wt. % of an oil phase; 10-95 wt. % of an aqueous phase; 0.3-30% by weight of the aqueous phase of one or more egg yolk granule proteins selected from high density lipoprotein (HDL) and phosvitin; and from 0.05 up to 10% by weight of the aqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin; wherein the weight ratio of egg yolk granule proteins to egg yolk plasma proteins exceeds 1:1. The aerated emulsions according to the present invention can easily be produced at a high overrun. Furthermore, the foam structure of these emulsions remains surprisingly stable during shelf life.

Abstract: Low oil or fat consumer food products comprising a natural preservative system and method are disclosed. The preservative system has a mixture of aliphatic and aromatic isothiocyanates and is suitable for use in a variety of consumer products with staged refrigeration, as well as temperature cycling to achieve a low fat consumer food product that is microbiologically stable and safe while lacking undesirable mustard flavor and/or burn.

Abstract: One aspect of the invention relates to an aerated water-continuous oil-and-water emulsion having an overrun in the range of 10-500%, said emulsion comprising: 5-90 wt. % of an oil phase; 10-95 wt. % of an aqueous phase; 0.3-30% by weight of the aqueous phase of one or more egg yolk granule proteins selected from high density lipoprotein (HDL) and phosvitin; and from 0.05 up to 10% by weight of the aqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin; wherein the weight ratio of egg yolk granule proteins to egg yolk plasma proteins exceeds 1:1. The aerated emulsions according to the present invention can easily be produced at a high overrun. Furthermore, the foam structure of these emulsions remains surprisingly stable during shelf life.

Abstract: The present invention relates to an edible water-continuous oil-and-water emulsion having a pH in the range of 2.0-5.0, said emulsion comprising: 5-90 wt. % of an oil phase; 10-95 wt. % of an aqueous phase; 0.3-30% by weight of the aqueous phase of one or more egg yolk granule proteins selected from high density lipoprotein (HDL) and phosvitin; and from 0.05% up to 10 wt. % of the aqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin; wherein the weight ratio of the egg yolk granule proteins to the egg yolk plasma proteins exceeds 1:1. It was discovered that egg yolk granule proteins can advantageously be used to stabilise acidic water-continuous oil-and-water emulsions such as mayonnaise and dressings.

Abstract: Low oil or fat consumer food products comprising a natural preservative system and method are disclosed. The preservative system has a mixture of aliphatic and aromatic isothiocyanates and is suitable for use in a variety of consumer products with staged refrigeration, as well as temperature cycling to achieve a low fat consumer food product that is microbiologically stable and safe while lacking undesirable mustard flavor and/or burn.

Abstract: The invention is directed to beverages with improved flavor. The beverages are not sour and have a monoprotic acidulant with a pKa of less than about 2.6 and/or a polyprotic acidulant with a pKa1 of less than about 2.6 and a pKa2 of less than about 3 or greater than about 6.

Abstract: A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal sauce base has an oil-in-water emulsion and comprises water, vegetable oil, starch, phospholipase A2 modified egg yolk and inorganic acid acidulent including at least phosphoric acid and other ingredients. The universal sauce base has a bland and non-sour flavor, can be used in a wide variety of food applications and can be combined with a wide range of flavors and other ingredients.

Abstract: A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal sauce base has an oil-in-water emulsion and comprises water, vegetable oil, starch, phospholipase A2 modified egg yolk and inorganic acid acidulent including at least phosphoric acid and other ingredients. The universal sauce base has a bland and non-sour flavor, can be used in a wide variety of food applications and can be combined with a wide range of flavors and other ingredients.