Abstract: A process is disclosed for obtaining citrus fiber from citrus pulp. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8. The citrus fiber can be obtained having a viscosity of at least 1000 mPa·s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s?1 at 20° C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

Abstract: A process is disclosed for modifying citrus fiber. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 w %, anhydrous basis. The citrus fiber can have a viscosity of at least 1000 mPa·s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s?1 at 20 C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

Abstract: A chocolate composition having a fat phase, characterized in that said fat phase: has a slip melting point of at least 27.5° C., preferably of between 30 and 37° C.; and comprises both modified and unmodified fats, wherein said modified fats comprise an interesterified fat consisting of interesterified cocoa butter.

Abstract: A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20° C. to 25° C., and said plasticizer being liquid at a temperature of 20° C. to 25° C., said blend being encapsulated in said starch carrier, said encapsulated blend comprising at least 40% by weight of said blend, a portion of which is solid or semi-solid, said portion having a melting point or a glass transition temperature of from 25?C to 250° C., a method of making it, and use thereof.

Abstract: Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.

Abstract: There is disclosed a dry blend system comprising citrus pulp fiber; and at least one component selected from the group consisting of hydrocolloids, lipids, carbohydrates, and proteins, wherein the dry blend system is capable of replacing the solids content in a finished food product.

Abstract: The present invention discloses a process for modifying starches comprising subjecting a non-pregelatinised starch and/or flour to a superheated steam treatment, wherein said superheated steam treatment is carried out in a reaction chamber of a reactor, said reaction chamber having at least one inlet and at least one outlet, and wherein the temperature of the superheated steam at the inlet of the reaction chamber is in the range of 150 to 650° C., preferably 250 to 550° C., more preferably 350 to 450° C., and wherein the temperature of the superheated steam at the outlet of the reaction chamber is in the range of 105 to 155° C., preferably 115 to 140° C., more preferably 115 to 125° C. The invention further refers to the starches obtained and baby foods, infant foods, sauces, soups, puddings, dressings, bakery creams, gravies and beverages comprising said starches.

Abstract: A chocolate composition having a fat phase, characterised in that said fat phase: has a slip melting point of at least 27.5° C., preferably of between 30 and 37° C.; and comprises both modified and unmodified fats, wherein said modified fats comprise an interesterified fat consisting of interesterified cocoa butter.