Abstract: Protein-containing suspensions such as milk that are preserved by a UHT treatment, show age gelation. This age gelation can be reduced by inclusion of an emulsifier with an HLB value below 16.

Abstract: A method for the treatment of a bioflavonoid composition, comprising the contacting of the bioflavonoid composition with ethanol of at least 90% purity at a temperature of from 10 to 80° C. for a period of at least 0.5 hour, followed by separation of the ethanol and the bioflavonoid, wherein the contacting comprises the solubilisation of the bioflavonoid in the ethanol and whereby the separation involves the recrystallisation of the bioflavonoid and whereby the contacting takes place in the presence of active carbon in an amount of 1-10 wt % based on the bioflavonoid.

Abstract: The invention relates to an edible fat continuous spread comprising from 5 to 85 wt % fat and from 0.1 to 20 wt % plant sterol wherein the plant sterol is present in the form of elongated crystals. The invention further relates to a process for the preparation of an edible fat continuous spread comprising plant sterol, said process comprising the mixing of a first mixture comprising triglyceride oil and plant sterol present in the form of elongated crystals with a second mixture comprising one selected from the group consisting of fat phase, water phase and mixtures thereof, to provide a third mixture.