Abstract: The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.

Abstract: This relates to an aqueous dispersion comprising mustard bran and water in which a high pressure homogenisation treatment has been applied to alter the sugar moiety ratio of the mustard bran particles. Thus mustard bran is in the form of particles. This aqueous dispersion can be used to structure an emulsion.

Abstract: A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier comprising octenyl succinic anhydride (OSA)-modified starch, and a process for preparing the same.

Abstract: A food composition in the form of a water-in-oil-in water emulsion comprising water; an oil phase comprising vegetable oil and a water-in-oil emulsifier comprising fat crystals; oil-in-water emulsifier, not being egg yolk; egg yolk.

Abstract: A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier, and a process for preparing the same.

Abstract: The present invention provides a method of preparing an edible oil-in-water emulsion having a pH in the range of 3.0 to 5.0 and comprising 30-78 wt. % of oil, 65-20 wt. % water and 0.5-6 wt. % egg yolk proteinaceous component by dry weight, said egg yolk proteinaceous component consisting of a combination of low-density lipoprotein (LDL), livetin, high-density lipoprotein (HDL), and phosvitin, said method comprising the steps of: a. increasing the pH of a liquid aqueous mixture comprising a first egg yolk plasma fraction to a pH of at least 9 and keeping the liquid aqueous mixture at said pH for 1-300 minutes followed by decreasing the pH of the mixture to a pH of 7 or less to produce an alkaline treated egg yolk plasma liquid comprising alkaline treated egg yolk plasma fraction; b. preparing a first pre-emulsion by combining oil, water, egg yolk granules fraction and optionally a second egg yolk plasma fraction; c.

Abstract: A food composition in the form of an emulsion comprising a continuous water phase which comprises a water-in-oil emulsion which is emulsified in the continuous water phase, and oil droplets without an internal water phase emulsified in the continuous water phase, polyglycerol polyricinoleate, and an oil-in-water emulsifier.

Abstract: The invention relates to a method of producing an edible oil-in-water emulsion having a pH in the range of 3.0 to 5.0 and comprising 30-78 wt. % of oil, 65-20 wt. % water and 0.5-6 wt. % hen's egg yolk proteinaceous component by dry weight, said egg yolk proteinaceous component consisting of a combination of low-density lipoprotein (LDL), livetin, high-density lipoprotein (HDL), and phosvitin, and the method comprises the steps of: heating a liquid aqueous mixture comprising a first egg yolk plasma fraction to produce heat treated egg yolk plasma liquid; a. preparing a first pre-emulsion by combining oil, water, egg yolk granules fraction and optionally a second egg yolk plasma fraction; b. combining the heat treated egg yolk plasma liquid with the pre-emulsion to produce a second pre-emulsion; c. Adding one or more acidulants; and d.

Abstract: The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.

Abstract: A food concentrate substantially free from water is provided with high amounts of non-gelatinised starch without the need for sorbitol such that after dilution a sufficient viscosity is obtained in the ready-to-eat product.

Abstract: The invention relates to active eutectic mixtures of butyl methoxydibenzoylmethane, isopropyl myristate and optionally 12-hydroxystearic acid, personal care products comprising such active eutectic mixtures, a method for preparing such personal care compositions and a method of applying to human skin such personal care compositions.

Abstract: The present invention relates to a concentrate food composition and the use said food composition for preparing a bouillon, soup, sauce, gravy or seasoned dish. The dissolution or dispersion of the known high-salt food concentrates in water or through a dish may often take several minutes, while a rapid dissolution and dispersion through the dish is of high importance. Therefore, there is a need for a food concentrate that allows high dilution rates while maintaining the taste impact and which food concentrate dissolves relatively rapid in hot water or a hot dish. It has been found that a food concentrate in the form of a gel having a pH lower than 3.5, comprising water, sodium salt and a gelling pectin, dissolves quickly in hot water or a hot dish.

Abstract: The invention relates to active eutectic mixtures of butyl methoxydibenzoylmethane, isopropyl myristate and optionally 12-hydroxystearic acid, personal care products comprising such active eutectic mixtures, a method for preparing such personal care compositions and a method of applying to human skin such personal care compositions.

Abstract: The invention relates to active eutectic mixtures of L-menthol, L-menthyllactate and 12-hydroxystearic acid, personal care products comprising such active eutectic mixtures, a method for preparing such personal care composition and a method of applying to human skin such personal care compositions.

Abstract: Food concentrate in the form of a semi-solid gel comprising: • Water • From 10 wt % to 40 wt % of sodium salt and potassium salt taken together, based on the weight of the total water content of the food concentrate, calculated as (weight of sodium salt+weight of potassium salt)/(weight of sodium salt+weight of potassium salt+weight of total water content))*100 (in %). • iota-carrageenan, wherein the iota-carrageenan is dissolved in the water, wherein the ratio (Na+ cations/(Na+ cations+K+ cations))*100 (in %) is from 40 to 90 wt %. Furthermore a corresponding production process and the use of the food concentrate for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish.

Abstract: The present invention relates to a method of dehydrating a comminuted food product containing at least 30 wt. % of water, the method comprising: (i) comminuting a food product to form a slurry; (ii) contacting the obtained slurry with a pressurised gas to reduce the water content of said slurry by at least 50%, said pressurised gas having a pressure of at least 0.5xPc and a temperature of at least Tc-60° C., wherein Pc represents the critical pressure and Tc represents the critical temperature of the gas, whereby the pressurised gas is dried by removal of water contained therein and the dried pressurised gas thus obtained is recirculated to the slurry, wherein at least 80 wt. %, preferably at least 90 wt. % of the matter removed by the pressurised gas is water, and (iii) separating the pressurised gas from the dehydrated slurry.