Abstract: The present invention provides a process for preparing a vegetarian burger comprising the step of mixing hydrated TVP pieces with methyl cellulose, plant protein concentrate, fat, water and defibrillated hydrated texturized fibrous vegetable protein material to produce a vegetarian dough.

Abstract: The invention relates to a minced meat analogue comprising hydrated TVP chunks and hydrated TVP microfibers.

Abstract: The invention relates to a shaped vegetarian casing-less smoked sausage comprising: a) 30-80 wt. % water; b) 5-35 wt. % oil; c) 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; d) 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof; wherein the vegetarian sausage comprises less than 5 vol. % air bodies having an equivalent spherical diameter or more than 30 microns, as determined by means of micro computed tomography.

Abstract: The present invention relates to an edible composition comprising at least 5 wt. % of a structured aqueous phase containing at least 5 wt. % of a combination of denatured patatin and legume seed globulin. The invention further relates to a method of preparing such an edible composition by combining an aqueous liquid with undenatured patatin and undenatured legume seed globulin, followed by heating to a temperature of at least 55° C.

Abstract: The invention relates to a shaped vegetarian casing-les moked sausage comprising: a) 30-80 wt. % water; b) 5-35 wt. % oil; c) 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; d) 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof; wherein the vegetarian sausage comprises less than 5 vol. % air bodies having an equivalent spherical diameter or more than 30 microns, as determined by means of micro computed tomography.

Abstract: The invention relates to an oil-continuous savoury concentrate comprising: •24-85 wt. % of fat by weight of the total concentrate, said fat having a solid fat content at 20° C. (N20) of at least 2 wt % (the solid fat is expressed as wt % by weight of the total amount of fat in the savoury concentrate); •8-50 wt. % of water by weight of the total concentrate; •0.1-20 wt % of water structuring agent by weight of the amount of water in the concentrate; •0.2-3 mol per 100 g of water of alkalimetal cation selected from Na+, K+ and combinations thereof; •0.2-3 mol chloride anion per 100 g of water; wherein fat and water are present in a weight/weight ratio fat to water of at least 2:3, preferably of at least 3:4. The savoury concentrate of the present invention can suitably be used as a base for the preparation of, for instance, soups and sauces.

Abstract: The invention relates to process for the preparation of an edible fat continuous spread comprising an aqueous phase and up to 45 wt % fat, comprising the steps of: a. mixing fat powder and oil wherein the fat powder comprises structuring fat to provide a slurry; b. providing a gel forming aqueous phase; c. mixing the slurry and aqueous phase to form an oil continuous emulsion; wherein the aqueous phase has a specific viscosity and gel strength.

Abstract: The present invention provides edible aqueous oil-in-water emulsions comprising 15-70% wt oil having a saturated fatty acid content of at least 20% wt, 0.1-5% wt of an emulsifier system. The oil preferably comprises hydrogenated and unhydrogenated rapeseed oil and the emulsifier system preferably comprises milk protein and monoglycerides. The emulsions provide good satiety benefits and do not adversely affect the taste of products into which they are incorporated. Also provided are food and beverage products comprising the emulsion of the invention.

Abstract: In a method of dry cleaning, textile fabrics are contacted with densified carbon dioxide composition. The composition comprises CO2 in a weight ratio to the polar solvent of 5:1 to 100,000:1, preferably from 10:1 to 10,000:1, a hydrophilic fluorescer and surfactant.

Abstract: In a method of dry cleaning, textile fabrics are contacted with densified carbon dioxide composition. The composition further comprises a fluorescer, said fluorescer having either a log P of at least 2 or at least one Brönsted acidic or basic functional group with a pKa of more than 7.