Abstract: The invention relates to a process of preparing a shaped savoury concentrate having a water activity of less than 0.8 and a total fat content of 10-35 wt. %, said process comprising: a) combining the following ingredients to prepare a powder mixture: 100 parts by weight of edible salt selected from sodium chloride, potassium chloride and combinations thereof, 2-150 parts by weight of one or more particulate ingredients selected from b) admixing 5-150 parts by weight of a fat component to the powder mixture, wherein the fat component has an N20 of at least 20% and a N35 of less than 30%, wherein on admixing with the powder mixture the fat component has an N20 of at least 10%, to form a paste, c) extruding the paste into shaped savoury concentrate.

Abstract: A process for making edible oil-continuous emulsions by mixing slurries of hardstock fat crystals in oil with an aqueous phase to form an emulsion followed by addition of a melted hardstock. More in particular, the oil-continuous emulsions are spreads or margarines.

Abstract: The invention relates to a process of preparing a savoury concentrate in the form of a shaped article, said process comprising the following sequence of processing steps: a) preparing a premix having a moisture content of 0.5-12 wt. % by: providing a powder mix of one or more particulate ingredients, including 5-100% by weight of the powder mix of particulate native starch; agglomerating the powder mix to produce starch-containing granules by heating the powder mix to a temperature that is 3 to 20 ° C. below the gelatinization temperature of the particulate native starch, followed by wet agglomeration of the hot powder mix with an aqueous liquid; and optionally combining the granules with one or more other edible ingredients; said premix containing, calculated by weight of dry matter: 5-30 wt. % of starch-containing granules having a diameter of 0.15-2.5 mm and comprising 20-100 wt. % starch; 10-76 wt.

Abstract: The invention relates to Process suitable for implementation at factory scale for manufacturing an edible fat continuous food product comprising the steps of a. providing a fat mixture comprising fat powder and liquid oil; b. providing an aqueous phase; c. forming the edible fat continuous food product by mixing the aqueous phase and the fat mixture; d. packing of the food product; wherein the fat powder comprises structuring fat; the amount of fat powder in the fat mixture based on total amount of fat mixture is 8 to 25 wt % the fat mixture prior to mixing is kept at a temperature of 0 to 12 degrees Celsius; the fat mixture is kept in motion prior to mixing; and the temperature of the aqueous phase at the time of mixing the aqueous phase and the fat mixture is such that the temperature of the mixture of the aqueous phase and the fat mixture is equal to or below 25 degrees Celsius.