Abstract: The present invention relates to aerated compositions containing egg albumen protein and hydrophobin, and to a method for making these compositions. The objective of the invention is to improve the foamability and foam stability of compositions containing egg albumen protein. This has been achieved by providing aerated compositions containing denatured egg albumen protein and hydrophobin.

Abstract: Phospholipo-proteins which have been enzyme modified may be used as an emulsifier to improve the emulsion stability of frozen products, e.g., during the freeze thaw and vacuum cool processes. Especially preferred is use of the enzyme phospholipase A to modify egg yolk and to use the modified egg yolk as an emulsifier in frozen products. Creation of a more stable emulsion can be expected to improve the overall appearance of the final product both in the frozen state and after the product has been reheated. Although egg yolk is preferred, examples of other phospholipo-protein containing substances include casein, skim milk, buttermilk, whey, cream, soybean, yeast, whole egg, blood serum and wheat proteins. Egg yolk and/or other sources of phopholipo-protein can be subjected to the action of phospholipase A or other enzyme, and then the modified product incorporated into the products of the invention.

Abstract: Phospholipo-proteins which have been enzyme modified may be used as an emulsifier to improve the emulsion stability of frozen products, e.g., during the freeze thaw and vacuum cool processes. Especially preferred is use of the enzyme phospholipase A to modify egg yolk and to use the modified egg yolk as an emulsifier in frozen products. Creation of a more stable emulsion can be expected to improve the overall appearance of the final product both in the frozen state and after the product has been reheated. Although egg yolk is preferred, examples of other phospholipo-protein containing substances include casein, skim milk, buttermilk, whey, cream, soybean, yeast, whole egg, blood serum and wheat proteins.

Abstract: The present invention relates to a group of unique diazabicyclo alkane derivatives having interesting neurokinin-NK1 receptor antagonistic activity represented by the general formula (1) wherein: R1 represents phenyl, 2-indolyl, 3-indolyl, 3-indazolyl or benzo[b]thiophen-3-yl, which groups may be substituted with halogen or alkyl (1-3C), R2 and R3 independently represent halogen, H, OCH3, CH3 and CF3, R4, R5 and R6 independently represent H, OH, O-alkyl(1-4C), CH2OH, NH2, dialkyl(1-3C)N, pyrrolidin-1-yl, piperidin-1-yl, morpholin-4-yl or morpholin-4-yl substituted with one or two methyl or methoxymethyl groups, morpholin-4-ylamino, morpholin-4-ylmethyl, imidazol-1-yl, thiomorpholin-4-yl, 1,1-dioxothiomorpholin-4-yl or 3-oxa-8-azabicyclo[3.2.

Abstract: Edible oil-in-water emulsion comprising: 35-70% (wt) edible oil 0.5-10% (wt) egg yolk derived emulsifier 0.3-1.5% (wt) casein 65-25% (wt) water, wherein at least 60% of the oil droplets has a size of 1-5 &mgr;m. Such a composition preferably has a Stevens value of 60-160, when measured using a Stevens Texture Analyser, at 20° C., after 2 weeks storage at 20° C., using a speed of 2 mm/s and a distance 20 mm.

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: Edible oil-in-water emulsion comprising:

Abstract: Provided are soup or sauce base concentrates which are ambient stable concentrates which yield, upon dilution with an aqueous liquid, a finished sauce, soup or gravy. Ambient stability is helped by a low water activity wherein the soup or sauce base concentrate includes at least on water activity lowering component such that the composition has a water activity of below 0.92 and where salt and starch are present in the soup or sauce base concentrate in a ratio of at least 1:0.5 to at most 1:7.

Abstract: A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and including: water; 10-65 wt % edible fat; 0.05-10.00 wt % caseinate; and 0.1-10.0 wt % browning agent, which is chosen from a group consisting of carbohydrates, proteins and mixtures thereof; wherein the emulsion has a pH of at least 5.0 and further includes at least 0.5 ppm lysophospholipoprotein as an emulsifier.