Abstract: The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.

Abstract: The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.

Abstract: A method for preparing a fiber-in-water slurry containing insoluble fibers includes the steps of (a1) preparing a fiber-in-water slurry containing the insoluble fibers, (a2) freezing the slurry and (a3) grinding the frozen slurry. Insoluble fibers of tomatoes, peaches, pears, apples, plums, citrus, and combinations are used.

Abstract: The present invention relates to edible oil-in-water emulsions that have been stabilized by incorporation of a small quantity of ground, pulse seed and a related process of production thereof. More particularly, the invention provides an edible oil-in-water emulsion comprising: 15-80 wt. % of a continuous aqueous phase, said aqueous phase having a pH in the range of 3.0-5.0; 20-85 wt. % of a dispersed oil phase comprising more than 80 vol. % of oil droplets having a diameter of less than 20 ?m; wherein the emulsion has an elastic modulus G? at 20° C. of 100-3500 Pa and contains 0.1-8% of finely ground pulse seed, calculated as dry matter by weight of aqueous phase, said finely ground pulse seed being obtained from pulse seed having the following composition, calculated on dry matter: 30-60 wt. % of starch; 1-40 wt. % of dietary fiber; 0.5-12 wt. % of sugars; 15-35 wt. % of protein; 0.8-12 wt. % of oil; wherein starch, dietary fiber, sugars, protein and oil together make up 95-100 wt.

Abstract: The present invention relates to edible oil-in-water emulsions that have been stabilized by incorporation of a small quantity of ground, pulse seed and a related process of production thereof. More particularly, the invention provides an edible oil-in-water emulsion comprising: 15-80 wt. % of a continuous aqueous phase, said aqueous phase having a pH in the range of 3.0-5.0; 20-85 wt. % of a dispersed oil phase comprising more than 80 vol. % of oil droplets having a diameter of less than 20 ?m; wherein the emulsion has an elastic modulus G? at 20° C. of 100-3500 Pa and contains 0.1-8% of finely ground pulse seed, calculated as dry matter by weight of aqueous phase, said finely ground pulse seed being obtained from pulse seed having the following composition, calculated on dry matter: 30-60 wt. % of starch; 1-40 wt. % of dietary fiber; 0.5-12 wt. % of sugars; 15-35 wt. % of protein; 0.8-12 wt. % of oil; wherein starch, dietary fiber, sugars, protein and oil together make up 95-100 wt.

Abstract: The present invention provides a method for preparing a fiber-in-water slurry containing insoluble fibres, wherein said method comprises the steps of (a1) preparing a fiber-in-water slurry containing the insoluble fibres, (a2) freezing said slurry and (a3) grinding said frozen slurry. The present invention also provides a method for preparing an edible emulsion comprising oil, water and insoluble fibers, said method comprising the steps of (a) raising the temperature of the fiber-in-water slurry obtained in above step (a3) until said slurry is in the liquid state; (b) adding any further ingredients of the edible emulsion; and (c) homogenizing the thus-obtained mixture. It was found that by applying this method a low-oil edible emulsion can be prepared which emulsion has reduced insoluble fiber content but favorable texture and sensorial properties.