Abstract: Water soluble antioxidant composition derived from natural sources having less than 10 ppm chlorinated hydrocarbons, less than 0.5% by weight fat, at least 15% by weight in total polyphenolic antioxidants, less than 5% by weight purine components, less than 0.5% by weight caffeine, and a Trolox Equivalent Antioxidant Capacity value of at least 0.4. The composition is suitable for use in pharmaceuticals, cosmetic, and nutritional compositions.

Abstract: The present invention is directed to a process for isolating polyphenolic antioxidants from purine-containing plant material, comprising the steps of: (a) extracting the plant material with a hydroxylic extracting liquid preferably at low temperature; (b) selectively adsorbing the extract obtained in step (a), preferably at low temperature; and (c) desorbing the adsorbed material with a hydroxylic desorbing liquid, preferably at relatively high temperature. The process is especially suitable for producing cocoa antioxidants for use in pharmaceutical, cosmetic and nutritional compositions.

Abstract: A process for isolating polyphenolic antioxidants from purine-containing plant material, comprising the steps of: (a) extracting the plant material with a hydroxylic extracting liquid preferably at low temperature; (b) selectively adsorbing the extract obtained in step (a), preferably at low temperature; and (c) desorbing the adsorbed material with a hydroxylic desorbing liquid, preferably at relatively high temperature. The process is especially suitable for producing cocoa antioxidants of use in pharmaceutical, cosmetic and nutritional compositions.

Abstract: Described is a method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material, such as coffee or tea, and in particular cocoa, at least including the steps of: introducing the food base material into an aqueous extractant and incubating the food base material at a suitable temperature and for a suitable period, substantial extraction of the aromas taking place to form an aqueous food extract, pervaporating the food extract using a hydrophobic pervaporation membrane to form a food aroma permeate, recovering the permeate to obtain the aroma concentrate. Also described are food concentrates obtainable via the abovementioned method.

Abstract: Described is a method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material, such as coffee or tea, and in particular cocoa, at least comprising the steps of:

Abstract: The invention provides a fat product which notwithstanding a substantially high content of palm oil or palm oil derivates is suitable for preparing emulsion food spreads, e.g. margarine of acceptable hardness values. The fat product contains both co-randomized and non-randomized constituents derived from palm oil or provide 12-25% of SUS triglycerides and a weight ratio of SUS:SSU triglycerides within the range of 0.5 to 2.5.

Abstract: The invention provides fat blends e.g. suitable for preparing margarines containing high porportions of palm-based fats, partly in co-randomised form, the fat blends having a ratio of PUP:PPU triglycerides of less than 2.8, the Sa.sub.3 content being greater than P.sub.2 U-8.

Abstract: The invention relates to improved fat compositions and emulsified food spreads, e.g. margarines prepared therefrom, as well as to processes for their preparation.The fat composition comprises a liquid vegetable oil of a high polyunsaturated fatty acid content on the one hand, e.g. sunflower and safflower oil, and a specific hardstock on the other hand.The hardstock should at least contain a bottom fraction of a substantially saturated hard fat, i.e. a fraction obtained by removing the higher melting constituents of a hard fat, preferably a hard fat which prior to fractionation had been interesterified.As compared with prior art products of a similar polyunsaturated fatty acid content, the fat compositions are harder and moreover after production they very much faster increase in hardness.