Abstract: The invention relates to a method of preparing a meat analogue, said method comprising the steps of: providing proteinaceous fibres comprising, by weight of the proteinaceous fibres, 40-80 wt. % of water and 5-50 wt. % protein selected from dairy protein, egg protein, plant protein, fungal protein and combinations thereof; providing an aqueous gelling composition, comprising by weight of the gelling composition: i. 0.01-2 wt. % xanthan gum; ii. 0.01-2 wt. % galactomannan; iii. at least 80 wt. % water; combining 100 parts by weight of the proteinaceous fibres with 2-50 parts by weight of the aqueous gelling composition. The invention further relates to a meat analogue comprising an aqueous gelling composition and to the use of the aqueous gelling composition for enhancing juiciness in meat analogues.

Abstract: A closure device capable of dispensing a metered amount of liquid into a container during a closing action and capable of doing so for several successive closing actions. The closure device comprises a cap wall (3), a deformable reservoir (5) capable of being filled with a liquid and a rigid plate (4) with one or more perforations (6). Upon closure the deformable reservoir is compressed by being squeezed between the rigid plate and the cap wall. The invention further relates of use of such a closure device to prolong the open shelf-life of spoilage-sensitive contents held by a container.

Abstract: The present invention relates to a closure device capable of dispensing a metered amount of liquid into a container during a closing action and capable of doing so during several closing actions. The closure device comprises a cap wall, a reservoir (5) capable of being filled with a liquid, a rigid plate (4) with one or more perforations (6) and a porous structure (8). The invention further relates to use of a closure device to extend the open shelf-life of spoilage sensitive container contents.

Abstract: The present invention relates to a process for the separation of gluten and starch from wheat flower, wherein in a first step the wheat flour is converted into a dough having a moisture content of less than 50 wt %, based on dry weight of the flour. The dough is in a subsequent step subjected to an essential simple shear flow with a shear stress of at least 1 kPa and a specific mechanical energy input of at least 5 kJ/kg per minute processing time to obtain a processed dough. It is preferred that the apparatus used for performing this step includes a reactor of the cone-and-plate type or the cone-cone-type wherein an absolute velocity profile across the conical gap is present. In a final step, the processed dough is separated into a gluten enriched fraction and a starch enriched fraction. The gluten enriched fraction is very suitable for bakery applications.

Abstract: The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous tastant bulk distribution in a food product for providing a food product with a reduced tastant bulk weight percentage. Further, the invention provides the use of an inhomogeneous tastant bulk distribution in a food product for enhancing and/or improving the sensory perception of the tastant in a food product.

Abstract: The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous tastant bulk distribution in a food product for providing a food product with a reduced tastant bulk weight percentage. Further, the invention provides the use of an inhomogeneous tastant bulk distribution in a food product for enhancing and/or improving the sensory perception of the tastant in a food product.

Abstract: The invention provides a method for the production of a food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous tastant bulk distribution in a food product for providing a food product with a reduced tastant bulk weight percentage. Further, the invention provides the use of an inhomogeneous tastant bulk distribution in a food product for enhancing and/or improving the sensory perception of the tastant in a food product.

Abstract: A batter is provided comprising flour, water and optionally starch, wherein the batter comprises glutenin particles having a volume surface averaged particle size smaller than 10 ?m. A batter according to the invention comprises flour and optionally starch, and optionally baking powder and salt. At least 95 vol. % of all particles comprised in the batter have a particle size of 100 ?m or less. It appears that such a batter provides very crispy coatings to (deep-)fried products.

Abstract: The present invention relates to a process for the separation of gluten and starch from wheat flower, wherein in a first step the wheat flour is converted into a dough having a moisture content of less than 50 wt %, based on dry weight of the flour. The dough is in a subsequent step subjected to an essential simple shear flow with a shear stress of at least 1 kPa and a specific mechanical energy input of at least 5 kJ/kg per minute processing time to obtain a processed dough. It is preferred that the apparatus used for performing this step comprises a reactor of the cone-and-plate type or the cone-cone-type wherein an absolute velocity profile across the conical gap is present. In a final step, the processed dough is separated into a gluten enriched fraction and a starch enriched fraction. The gluten enriched fraction is very suitable for bakery applications.

Abstract: The present invention relates to the field of food production, in particular to methods of producing improved semi-solid food products and to the improved semi-solid food products themselves and their use. In particular, in-mouth salivary amylase induced starch breakdown is inhibited.

Abstract: In a method for preparing a beverage, a dough—which has been prepared from malt flour and water=13 is diluted with water to a mixture of malt flour in water, the diluted mixture containing 11 to 45 wt. % malt flour, based on the total weight of the mixture. Also described are intermediate products and beverage obtainable by a method as described. The method has been found particularly suitable for preparing alcohol-containing beverages.