Abstract: The invention relates to a pomace-based dough product preferrably produced including a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dough product, wherein the dough product has a carbohydrate proportion (abs.) of less than 20%, preferably less than 10% and more preferably less than 5%.

Abstract: A method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10° C., and a corresponding food product, wherein the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, with a particle size distribution, measured in distilled water, with an average particle diameter x50,3<100 ?m, preferably between 10 and 40 ?m, and with at least one peak, in particular a global maximum, at a particle diameter x3>10 ?m, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3<10 ?m in relation to the non-macerated state.

Abstract: A method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10° C., and a corresponding food product, wherein the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, with a particle size distribution, measured in distilled water, with an average particle diameter x50,3<100 ?m, preferably between 10 and 40 ?m, and with at least one peak, in particular a global maximum, at a particle diameter x3>10 ?m, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3<10 ?m in relation to the non-macerated state.

Abstract: The present invention relates to a pomace-based dough product having a fruit or vegetable content on the basis of one or more pomaces of at least 20%, preferably 30% and more preferred at least 40% relative to the dry weight of the dough product. The dough product has a carbohydrate content (absolute) of less than 20%, preferably less than 10% and more preferred less than 5%.

Abstract: Method and system for determining a specific mass flow rate of a highly viscous food product (1) having a viscosity of greater than 100 cP, which during processing in a continuous delivery flow is supplied to or removed from a buffer container (2) by means of a delivery pump (4) wherein a weighing device (7) is used to determine the change in the mass of the food product (1) in the buffer container (2) over a defined time period, which is in particular in the range of one or several minutes (?m/?t), wherein, in the same time period a pump parameter of the delivery pump (4) that is proportional to the expected delivery rate is registered, changes in the pump parameter over the time period are averaged to form an average pump parameter, wherein the current specific mass flow rate is calculated as a quotient from the change over time of the mass ?m/?t and the averaged pump parameter and is output.

Abstract: Method and system for determining a specific mass flow rate of a highly viscous food product (1) having a viscosity of greater than 100 cP, which during processing in a continuous delivery flow is supplied to or removed from a buffer container (2) by means of a delivery pump (4), wherein a weighing device (7) is used to determine the change in the mass of the food product (1) in the buffer container (2) over a defined time period, which is in particular in the range of one or several minutes (?m/?t), wherein, in the same time period a pump parameter of the delivery pump (4) that is proportional to the expected delivery rate is registered, changes in the pump parameter over the time period are averaged to form an average pump parameter, wherein the current specific mass flow rate is calculated as a quotient from the change over time of the mass ?m/?t and the averaged pump parameter and is output.

Abstract: A method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10° C., and a corresponding food product, wherein the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, with a particle size distribution, measured in distilled water, with an average particle diameter x50,3<100 ?m, preferably between 10 and 40 ?m, and with at least one peak, in particular a global maximum, at a particle diameter x3>10 ?m, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3<10 ?m in relation to the non-macerated state.

Abstract: Disclosed herein are vesicular formulations comprising one or more phospholipids and one or more nonionic surfactants that are effective in the treatment of pain or inflammation or osteoarthritis, more specifically in the treatment of deep tissue pain, for example osteoarthritis and other joint or muscle pain, as well as methods of treating pain or inflammation or osteoarthritis, more specifically in the treatment of deep tissue pain, for example osteoarthritis and other joint or muscle pain using same.

Abstract: The invention relates to the use of extended surface aggregates (ESAs) comprising at least one first amphipathic component, which is a basic aggregate-forming component, and at least one second amphipathic component, which decreases aggregate sensitivity to physical stress, including stress created by enforced passage of said ESAs through pores with an average pore diameter at least 50% smaller than the average diameter of the ESAs before said passage, such that the average ESA diameter change induced by such physical stress is reduced by 10% or more, compared to the diameter change induced by such stress in a reference system comprising just the first or just the second aggregate component, in the manufacture of a pharmaceutical preparation for enduring treatment of pathological mammalian skin conditions, including skin irritation, skin inflammation and/or skin damage after topical application, for modifying skin pigmentation and/or for treatment of skin itch.