Abstract: Suspensions, emulsions or dispersions of therapeutically active agents which are water insoluble or water intolerant such as nutritional supplements, herbal products, drugs, bacteria, yeast, vitamins and minerals are prepared as suspensions in edible vegetable oils such as orange, lemon, soybean, cotton seed, peanut, canola corn oil, sunflower, safflower, palm kernel, palm and coconut. The active therapeutic agent may be in crystalline or amorphous form, it may be a liquid as for example an oil such as vitamin B or beta carotene, or a preparation of a comminuted plant structure such as flower, parts, leaf; stern, root or tree bark, or an extract of a dried plant structure or a freeze dried preparation of a vital bacteria or yeast. The suspension is formed by active mixing of the active agent and oil.

Abstract: Suspensions, emulsions or dispersions of therapeutically active agents which are water insoluble or water intolerant such as nutritional supplements, herbal products, drugs, bacteria, yeast, vitamins and minerals are prepared as suspensions in edible vegetable oils such as orange, lemon, soybean, cotton seed, peanut, canola corn oil, sunflower, safflower, palm kernel, palm and coconut. The active therapeutic agent may be in crystalline or amorphous form, it may be a liquid as for example an oil such as vitamin E or beta carotene, or a preparation of a comminuted plant structure such as flower, parts, leaf, stem, root or tree bark, or an extract of a dried plant structure, or a freeze dried preparation of a vital bacteria or yeast. The suspension is formed by active mixing of the active agent and oil.

Abstract: An integrally shaped fish product is described. The fish product comprises comminuted fish protein essentially homogeneously dispersed in a gelled matrix binder formed by admixture of water with crosslinked and pregelatinized starch. The fish product retains its shape and integrity despite having less than 40 mg of sodium per 100 grams.

Abstract: A dry, particulate composition is prepared. When the dry, particulate composition is reconstituted with a liquid and whipped, the whipped composition is suitable for blending with pourable salad dressings to provide a whipped salad dressing. The composition includes a hard fat and a liquid vegetable oil. Both the hard fat and the liquid vegetable oil are encapsulated within a proteinaceous film.