Abstract: The invention relates to a method for manufacturing water treated man-made vitreous fibres (MMVF) comprising: a. providing a mineral melt, b. providing a fiberizing apparatus, c. fiberizing the mineral melt to form man-made vitreous fibres (MMVF), d. collecting the MMVF, and thereafter e. applying about 0.1 wt % to about 1 wt % water, based on the weight of the MMVF, to the MMVF to form water treated MMVF.

Abstract: Encapsulated omega-3 fatty acids and/or omega-6 fatty acids and/or esters thereof with a coating comprising isoflavones, as well as a process to make such by coating encapsulated omega-3 fatty acids and/or omega-6 fatty acids and/or esters thereof with a coating comprising isoflavones.

Abstract: The present invention relates to a composite edible product comprising a plurality of discrete filled capsules embedded in a biopolymer matrix, wherein: the filled capsules comprise a shell holding 0.4-50 ?l of a liquid or liquefiable core, the shell contains at least 5 wt. % of gelling biopolymer and has a thickness in the range of 10-200 ?m; the liquid or liquefiable core contains at least 50 wt. % of glyceride oil; and the composition of the biopolymer matrix is different from the composition of the shell of the filled capsules. The composite edible product of the present invention can contain high levels of glyceride oil without imparting a fatty mouthfeel and furthermore produces a very special sensation during chewing.

Abstract: The present invention provides a beverage container comprising two separate compartments, a first compartment having an internal volume of 2-50 ml holding an aqueous liquid and a second compartment having an internal volume of 2-50 ml holding an oleogenous liquid, said aqueous liquid and said oleogenous liquid being present in the container in a weight ratio of less than 3:1, said first compartment comprising a first dispensing aperture and said second compartment comprising a second dispensing aperture, wherein the first dispensing aperture and the second dispensing aperture can be simultaneously positioned in the mouth of an average adult human. Unexpectedly, the inventors have discovered that if the aqueous liquid and the olegenous liquid are simultaneously ingested from the beverage container, hardly no fatty mouthfeel is experienced by the consumer.

Abstract: This invention provides a method to aerate a carbohydrate containing food product. The method is characterized by the use of a vegetable protein that is hydrolyzed under alkali conditions as whipping agent. More in particular the invention is related to a method for aerating carbohydrate containing food products by using a vegetable protein hydrolysate as whipping agent characterized in that the whipping agent is obtained by converting the vegetable protein by hydrolysis in an aqueous solution with a pH of at least 10 to a peptide product having an average chain length in the range of 5–20 amino acids and a free amino acid level less than 15 wt. % of the total protein derived material.

Abstract: A wetting agent which does not present an overall sweet taste, and processes for making and using it. The wetting agent comprises i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingredient and ii) at least 1 wt. % of a compound which includes glycerol and/or fatty acid moieties. In a preferred embodiment, the fibrous compound comprises dextrin, most preferably wheat dextrin. In accordance with another embodiment of the invention, the wetting agent includes one or more fibrous ingredients having fewer than 70% glucosidic 1,4 linkages, more than 15% glucosidic 1,6 linkages, especially from 25% to 50%, at least 5% each of glucosidic 1,2 linkages and glucosidic 1,3 linkages and less than 5 wt. % mono- and disaccharides. The wetting agent is useful particularly for savory food bars. The invention is also directed to a process of using the wetting agent by applying it to dried food ingredients to rehydrate the foods and to the rehydrated food ingredients per se.

Abstract: A savory bar with good organoleptic properties. In one embodiment, the bar includes a binder comprising i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingredient and ii) at least 1 wt. % of a compound which includes glycerol and/or fatty acid moieties. The food bar according the invention may include, for example, from 0.5 to 40 wt. % of the binder. In a preferred embodiment, the fibrous compound comprises dextrin, most preferably wheat dextrin. The amount of sugar solids present in the overall bar is typically limited to no greater than 10 wt. % sugar solids, especially no greater than 5 wt. %.

Abstract: This invention provides a method for aerating carbohydrate containing food products by using an enzymatically hydrolysed protein as whipping agent, which is characterised in that the whipping agent is an enzymatically hydrolysed pea, potato or rice protein having an average peptide chain length in the range of 5 to 20 amino acids and a free amino acid level of at most 15 wt. % of the total protein derived material. The carbohydrate is selected from the group consisting of mono-, di- and oligo-saccharides, glycose syrup, maltodextrin and invert sugar. The obtained end products are for instance sorbets, ice-creams, milkshakes and higher sugar containing products like nougat, hard boiled sweets, marshmallows and frappés.

Abstract: There is provided a process for producing outer shells of filled sugar confectionery articles, wherein formation of the confectionery mass is obtained via a cooling member having a temperature lower than minus 50° C. Apparatus for carrying out the process are also herein provided as well as filled confectioneries obtainable by the process.

Abstract: This invention provides a method to aerate a carbohydrate containing food product. The method is characterised by the use of a, vegetable protein that is hydrolysed under alkali conditions as whipping agent. More in particular the invention is related to a method for aerating carbohydrate containing food products by using a vegetable protein hydrolysate as whipping agent characterised in that the whipping agent is obtained by converting the vegetable protein by hydrolysis in an aqueous solution with a pH of at least 10 to a peptide product having an average chain length in the range of 5-20 amino acids and a free amino acid level less than 15 wt. % of the total protein derived material.