Abstract: The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear conditions. The foam is viscous and shelf-stable, and can be combined with a viscous food product to lower its caloric density and improve its organoleptic properties.

Abstract: The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear conditions. The foam is viscous and shelf-stable, and can be combined with a viscous food product to lower its caloric density and improve its organoleptic properties.

Abstract: The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear conditions. The foam is viscous and shelf-stable, and can be combined with a viscous food product to lower its caloric density and improve its organoleptic properties.

Abstract: The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear conditions. The foam is viscous and shelf-stable, and can be combined with a viscous food product to lower its caloric density and improve its organoleptic properties.

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: A fat-continuous spread comprising:(A) from 0.1 to 10 wt % of gelatin;(B) from 0.1 to 7 wt % of a gelled polysaccharide not being starch;and(C) from 10 to 60 wt % of fat.The balance of the above being traditional constituents of spreads.

Abstract: A pourable acidic dressing containing selected non-starch polysaccharides in the form of sheared gel particles to suspend particulate materials in the dressing. The dressing contains up to small amounts of xanthan which are rheologically acceptable.

Abstract: A process for preparing an edible plastic dispersion and products thereof wherein the dispersion comprises at least two gelling agents forming at least two distinct gelled phases and 0-20 wt. % of a fat. The dispersion contains a surplus A-dispersed phase and a B-continuous phase formed under the conditions of the process in contrast to a surplus A-continuous phase and B-dispersed phase formed under quiescent conditions.

Abstract: The present invention is concerned with an edible plastified dispersion having a fat content of less than 30% by weight and comprising a continuous fat phase, which includes an aqueous phase that contains protein or hydrocolloid or a mixture thereof, wherein the composition constituting the aqueous phase has a viscosity of less than 400 cps at a temperature of 35.degree. C. and a shear rate of 1000 s.sup.-1, and wherein the content of amino acid residues is less than 200 ppm calculated on the weight of the aqueous phase.

Abstract: A meat product comprising a meat phase and an aqueous phase, said aqueous phase comprising at least two gelling agents which form at least two distinct gelled phases, each gelling agent having a gel-melting temperature of at least 40.degree. C.

Abstract: Soured, water-continuous creams that are free of emulsifiers and that contain 5-15 wt % of at least a vegetable fat and that further contain a protein component and a thickener composition were found to be stable and spoonable.

Abstract: The invention concerns water-continuous emulsions having a fat content of 1-60 wt. %, and wherein the aqueous phase consists of a gelling polysaccharide capable of forming a gel while the shear modulus of the aqueous phase must fulfil specific requirements and while the gelling polysaccharides are present as microgels with a mean equivalent diameter of less than 100 .mu.m.The emulsion is spoonable, meaning that it fulfils specific requirements as to yield value, Bingham viscosity and failure to stress.The emulsions can be used in non-dairy creams, in dressings and mayonnaises.

Abstract: The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing at least 1% gelatin by weight of water, is cooled from above the gel setting temperature of the water-continuous composition to below said gel setting temperature and subjected to such conditions of shear that the water-continuous composition is converted into small gelled aqueous beads, after which a fat-continuous dispersion is formed while maintaining the temperature at below the gel melting temperature. Another aspect of the present invention is a dispersion comprising less than 23% by weight of a continuous fat phase and a dispersed gelled aqueous phase containing gelatin at a concentration of 1 to 7 times its critical concentration and optionally a combination of one or more gelling agents other than gelatin at a concentration below their critical concentration.

Abstract: The present invention is concerned with a stable edible dispersion comprising 95 to 86% by weight of an aqueous phase and 5 to 14% by weight of a continuous fat phase having and N.sub.20 -value of at least 5. It is surprising that, provided suitable processing conditions are applied and a seeding component is employed, stable dispersions containing less than 14% by weight of a continuous fat phase having an N.sub.20 -value of at least 5, and more than 86% by weight of an aqueous phase can be prepared. Another aspect of the present invention is a method of preparing a dispersion comprising 95 to 86% of an aqueous phase and 5 to 14% by weight of a continuous fat phase having an N.sub.20 -value of at least 5, said method comprising cooling and working an emulsion of oil and water, the oil comprising 0.1-4%, by weight of the oil, of a solid seeding component.

Abstract: The present invention is concerned with a plastic bi-continuous emulsion containing 5-21 wt. % fat and comprising a continuous aqueous phase, wherein the stress observed at the F-strain when the stress is registered as a function of the strain applied, is 10%, preferably at least 25% higher than the stress observed for the aqueous phase composition at the same strain.

Abstract: The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing, calculated on the water:(i) more than 200 ppm amino acid residues; and(ii) more than the critical concentration of one or more gelling polysaccharides capable of forming a reversible gel,is cooled from above the gel setting temperature of the water-continuous composition to below said gel setting temperature and subjected to such conditions of shear that the water-continuous composition is converted into small gelled aqueous beads, after which a fat-continuous dispersion is formed while maintaining the temperature at below the gel melting temperature.

Abstract: The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing at least 1% gelatin by weight of water, is cooled from above the gel setting temperature of the water-continuous composition to below said gel setting temperature and subjected to such conditions of shear that the water-continuous composition is converted into small gelled aqueous beads, after which a fat-continuous dispersion is formed while maintaining the temperature at below the gel melting temperature.

Abstract: The invention pertains to aqueous gels, gel-forming compositions and composites containing the same, comprising carrageenan and a cation of such a type and in such a concentration that the gel has a transition midpoint temperature below 45.degree. C. and a yield stress of at least 0.5 kN/m.sup.2 at 5.degree. C. The gels or gel-forming compositions can advantageously be used in food and toiletry products.

Abstract: The present invention is concerned with an edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, which dispersion comprises(I) gel-forming composition (A) containing gelling agent (a) in an amount of 1-8 times the critical concentration, and(II) gel-forming composition (B) containing gelling agent (b) in an amount of 1-8 times the critical concentration, such that(i) at least one of the gelling agents is an aggregate-forming gelling agent,(ii) at least one of the gelling agents is a gelling agent other than starch,(iii) both gelling agents are gelling agents other than non-waxy intact starch, and(iv) gelling agent (a) is different from gelling agent (b).The dispersion according to the present invention does not exhibit deficiences such as brittleness or too much elasticity.