Abstract: The present invention concerns sugar beet pulp which is capable of absorbing and/or holding an amount of water that is at least 14 times the dry weight of the sugar beet pulp. The present invention further concerns a method for improving the water absorption capacity and/or water holding capacity of sugar beet pulp, comprising the steps of: (a) providing sugar beet material; (b) optionally extracting mono- and disaccharides from the sugar beet material provided in step (a) at a temperature below 75° C. to provide spent sugar beet pulp; (c) subjecting the sugar beet material provided in step (a) or the spent sugar beet pulp provided in step (b) to a heating step at a temperature of at least 85° C. to obtain sugar beet pulp with improved water absorption capacity and/or water holding capacity; (d) optionally removing mono- and disaccharides from the sugar beet pulp obtained in step (c).

Abstract: The present invention relates to a solid, particulate plant-protein-based structurant composition comprising, based on total dry matter, a) 50-95 wt. % plant derived protein, b) 5-10 wt. % xanthan gum, c) 1-30 wt. % glucono delta lactone-derived acidulant. The invention further relates to a food product comprising said structurant composition. The invention further relates to a method for the preparation of said structurant composition and to a process for preparing a food product using said structurant composition.

Abstract: The present invention relates to a composition comprising an oil phase and a fibrous preparation of delaminated cell wall material dispersed in said oil phase, wherein the cell wall material is sourced from plant tissue, and wherein said fibrous preparation has a specific surface area corresponding to an SBET of at least 5 m2/g. The invention also relates to a method to prepare such compositions and the use of said cell wall material to structure the oil phase of a composition comprising an oil phase.

Abstract: The present invention relates to a composition in the form of an oil-in-water emulsion, containing a first flour and a second flour and/or a third starch, wherein the first flour comprises flour obtained from pulse seed, or comprises flour obtained from plants of one or more of the genera Solanum and Manihot. The second flour comprises flour obtained from plants of the genus Oryza, and the third starch comprises waxy rice starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of the first flour, the second flour and/or the third starch to reduce syneresis in an oil-in-water emulsion, and to control breakdown of an oil-in-water emulsion in the mouth.

Abstract: The present invention concerns a potato protein composition comprising: patatin; and optionally insoluble fibers from potato and/or other potato proteins, wherein the protein, preferably the potato protein, has an aqueous solubility at pH=7.0 and 20° C. of at least 60%, and wherein the composition has an acetylcholinesterase (ACE) activity of less than 30 U/g, based on the dry weight of the protein, preferably the potato protein. The present invention further concerns a composition comprising fat or oil comprising at least one fatty acid group having 14 carbon atoms or less, and the said potato protein composition.

Abstract: Food composition in the form of an oil-in-water emulsion, comprising: ?65 to 85 wt % of vegetable oil, ?Water, ?Plant protein in an amount of from 0.3 to 5 wt %, based on the weight of the composition, wherein more than 60 wt % of said plant protein, based on the weight of the plant protein, is plant albumin, wherein the pH of the composition is between 2 and 5.

Abstract: The present invention relates to a water-in-oil emulsion comprising 30-90 wt. % of a structured continuous fat phase and 10-70 wt. % of a dispersed aqueous phase, said structured continuous fat phase comprising: 95-99.9 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 5-50% and a liquid oil content at 20° C. that equals 100%-N20; particulate anhydrous non-defibrillated cell wall material from plant parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous fat phase in a concentration of 0.2-10% by weight of the liquid oil. Incorporation of the aforementioned particulate cell wall material in the fat phase of the water-in-oil emulsion makes it possible to reduce the amount of high melting (hard stock) fat that is required in the production of the emulsion.

Abstract: The present invention relates to a solid, particulate plant-protein-based structurant composition comprising, based on total dry matter, a) 50-95 wt. % plant derived protein, b) 5-10 wt. % xanthan gum, c) 1-30 wt. % glucono delta lactone-derived acidulant. The invention further relates to a food product comprising said structurant composition. The invention further relates to a method for the preparation of said structurant composition and to a process for preparing a food product using said structurant composition.

Abstract: The present invention relates to a savoury concentrate comprising: a. at least 30 wt. %, by weight of the concentrate, of an oil phase comprising liquid oil; b. 3-30 wt. %, by weight of the concentrate, of an edible salt; c. 1-50 wt. %, by weight of the concentrate, of savoury taste giving ingredients; d. up to 10 wt. %, by weight of the concentrate, of water; and e. a fibrous preparation of delaminated cell wall material from plant tissue; wherein the fibrous preparation is dispersed in the oil phase in a concentration of 0.1 to 10 wt. %, by weight of the combined weight of the liquid oil and the fibrous preparation. The invention further relates to a method for the preparation of the savoury concentrate and to a process for preparing a ready-to-eat savoury product using the savoury concentrate.

Abstract: The invention relates to an oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water, said structured continuous oil phase comprising: 96-99.7 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 0-50% and a liquid oil content at 20° C. that equals 100%-N20; particulate anhydrous non-defibrillated cell wall material from carrot parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous oil phase in a concentration of 0.3-8% by weight of the liquid oil. The aforementioned particulate cell wall material is capable of structuring liquid oil at very low concentrations.

Abstract: The present invention relates to a water-in-oil emulsion comprising 30-90 wt. % of a structured continuous fat phase and 10-70 wt. % of a dispersed aqueous phase, said structured continuous fat phase comprising: 95-99.9 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 5-50% and a liquid oil content at 20° C. that equals 100%-N20; particulate anhydrous non-defibrillated cell wall material from plant parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous fat phase in a concentration of 0.2-10% by weight of the liquid oil. Incorporation of the aforementioned particulate cell wall material in the fat phase of the water-in-oil emulsion makes it possible to reduce the amount of high melting (hard stock) fat that is required in the production of the emulsion.

Abstract: The invention relates to an oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water, said structured continuous oil phase comprising: 96-99.7 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 0-50% and a liquid oil content at 20° C. that equals 100%?N20; particulate anhydrous non-defibrillated cell wall material from plant parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous oil phase in a concentration of 0.3-4% by weight of the liquid oil. The aforementioned particulate cell wall material is capable of structuring liquid oil at very low concentrations.

Abstract: The invention relates to an oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water, said structured continuous oil phase comprising: 96-99.7 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 0-50% and a liquid oil content at 20° C. that equals 100%?N20; particulate anhydrous non-defibrillated cell wall material from aubergine parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous oil phase in a concentration of 0.3-8% by weight of the liquid oil. The aforementioned particulate cell wall material is capable of structuring liquid oil at very low concentrations.

Abstract: An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice in an amount providing 5-2,000 ?g gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.

Abstract: The present invention relates to a composition comprising an oil phase and a fibrous preparation of delaminated cell wall material dispersed in said oil phase, wherein the cell wall material is sourced from plant tissue, and wherein said fibrous preparation has a specific surface area corresponding to an SBET of at least 5 m2/g. The invention also relates to a method to prepare such compositions and the use of said cell wall material to structure the oil phase of a composition comprising an oil phase.

Abstract: The invention provides a composition comprising a structured oil phase, wherein the oil phase comprises, liquid oil, hardstock fat; and a fibrous preparation of delaminated cell wall material dispersed in said oil phase, wherein the cell wall material is sourced from plant tissue, and wherein said fibrous preparation has a specific surface area corresponding to an SBET of at least 5 m2/g. The invention also relates to a method to prepare such compositions and the use of said cell wall material in combination with hardstock fat to structure the oil phase of a composition comprising an oil phase.

Abstract: An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice in an amount providing 5-2,000 ?g gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.

Abstract: An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice (such as Balsamic vinegar of Modena) in an amount providing 5-2,000 pg gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.

Abstract: The present invention relates to a composition in the form of an oil-in-water emulsion, containing a first flour and a second flour and/or a third starch, wherein the first flour comprises flour obtained from pulse seed, or comprises flour obtained from plants of one or more of the genera Solanum and Manihot. The second flour comprises flour obtained from plants of the genus Oryza, and the third starch comprises waxy rice starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of the first flour, the second flour and/or the third starch to reduce syneresis in an oil-in-water emulsion, and to control breakdown of an oil-in-water emulsion in the mouth.

Abstract: A semi-solid food concentrate in the form of a gel or a paste comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable structuring material in an amount effective to provide a semi-solid food concentrate, water, which semi-solid food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt % of salt and from 0.01 wt % to 3.5 wt % of a salt-sensitive gum. the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20° C., and wherein the salt-stable gelling system is not konjac mannan alone.