Abstract: A process for manufacturing a frozen layered food product comprising the steps of: providing a first pre-frozen composite sheet comprising a sheet of a first ingredient, the sheet of first ingredient including a first upper face and first lower face, the sheet of first ingredient coated on at least one of the first upper and first lower faces with a first filling; and providing a second pre-frozen composite sheet comprising a sheet of a second ingredient, the sheet of second ingredient including a second upper face and second lower face, the sheet of second ingredient coated on at least one of the second upper and second lower faces with a second filling; wherein the first upper face and second lower face are in opposition.

Abstract: There was a need for a process for thickening liquid, pourable or squeezable foodproducts without the disadvantages as mentioned above, preferably independent upon temperature during manufacture or use. In other words, the so obtained thickened food products should be thickened but preferably not gelled, be free of a starchy flavor or smell, be at least reasonably stable under heating and cooling conditions, and preferably provide a thickening effect both in hot (e.g. sauces, soups) or cold (e.g. sauces, dressings, mayonnaise) applications.

Abstract: The invention relates to a process for preparing a thickening agent in dry form suitable for application in foodstuffs. Also, the invention relates to the thickening agent itself and the use of such thickening agent for thickening foodstuffs, in particular thickening liquid, pourable, spoonable, or squeezable foodstuffs. The thickening agent can be prepared by a process which involves subjecting fruit or vegetables to a homogenisation treatment and drying the obtained homogenate to obtain a particulate product.