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: Whippable, water-continuous fat emulsions comprising 10-40% of a fat mixture with a composition obtained by blending at least fats A and B: 0.01-2 wt % of a thickener: 0.01-2 wt % of an emulsifier system and 1-8 wt % of a milk protein compound: fats A and B being: low in SAFA and free of trans (=fat A), a high in PUFA (=fat B), while the N.sub.5 of the fat mixture ranges from 20 to 40 and the N.sub.35 is less than 5 and the SAFA content of the fat mixture is less than 35 mol %.

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: Our invention concerns with ready-to-use non dairy creams with good storage stability, containing egg yolk and eggwhite. In fact, the composition of our creams is:0.05-0.5 wt % emulsifier0.5-8.0 wt % egg yolk0.01-1.0 wt % caseinate0.5-4.0 wt % egg white0-1.0 wt % thickener1-10 wt % carbohydrate25-45 wt % fatbalance: waterThe creams are sterile and display a water activity of 0.95-1.0.Also a process for the preparation of such non dairy creams is part of the invention.

Abstract: The invention concerns with whippable non-dairy creams with fat levels of 15-60 wt %, wherein the fat consists for 25-85 wt % of a liquid oil and for the rest of a hard fat that possess excellent properties, like a whipping time less than 6 min. Also a production-process is described, which includes a tempering step to make the NDC whippable within 4 min.

Abstract: The present invention is concerned with an edible, plastified dispersion containing less than 35 wt. % fat, which comprises from 10 to 35 wt. % continuous fat phase and from 90 to 65 wt. % dispersed aqueous phase, said dispersed aqueous phase having an average droplet size, indicated by the number weighted mean diameter, of less than 5.mu.m, which dispersion comprises less than 0.1 wt. % amino acid residues.

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 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.

Abstract: Spreads containing less than 35 wt. % fat, comprising 10-35 wt. % continuous fat phase and 90-65 wt. % dispersed aqueous phase that are stable at ambient temperature and do not lose moisture when spread, but that destabilize and release their flavor in the mouth and that can be prepared relatively easily despite the very low fat content, can be obtained by using as composition that is to constitute the aqueous phase, a gel-forming composition having a viscosity of at least 20 mPa.s when measured at 5.degree. C. and at a shear rate of 17090 sec..sup.-1.