Abstract: The present invention relates to a masterbatch comprising colorant particles, a polyol poly(hydroxy fatty acid) ester dispersing agent and a carrier resin. The masterbatch is used for coloring thermoplastic polymer compositions. The present invention also relates to a method for producing said masterbatch, a colored thermoplastic polymer composition comprising said masterbatch and colored thermoplastic products formed of said colored thermoplastic composition.

Abstract: The present invention pertains to compositions containing a first population of water-insoluble particles and a polyol poly(hydroxy fatty acid) ester emulsifier, such as for example coatings or paint compositions containing inorganic pigment dispersed in an organic binder and/or organic solvent. The present invention furthermore relates to methods of producing such compositions and various uses.

Abstract: The present invention relates to a refined vegetable oil as well as a method of producing it. The method uses the combination of a polyol-containing solvent, such as glycerol, and an alkalizing agent for selectively extracting free fatty acids from the vegetable oil.

Abstract: The present invention relates to a masterbatch comprising colorant particles, a polyol poly(hydroxy fatty acid) ester dispersing agent and a carrier resin. The masterbatch is used for coloring thermoplastic polymer compositions. The present invention also relates to a method for producing said masterbatch, a colored thermoplastic polymer composition comprising said masterbatch and colored thermoplastic products formed of said colored thermoplastic composition.

Abstract: The present invention pertains to compositions containing a first population of water-insoluble particles and a polyol poly(hydroxy fatty acid) ester emulsifier, such as for example coatings or paint compositions containing inorganic pigment dispersed in an organic binder and/or organic solvent. The present invention furthermore relates to methods of producing such compositions and various uses.

Abstract: The present invention relates to a refined vegetable oil as well as a method of producing it. The method uses the combination of a polyol-containing solvent, such as glycerol, and an alkalizing agent for selectively extracting free fatty acids from the vegetable oil.

Abstract: The present invention relates to frozen food products, such as ice creams, having special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterized by improved organoleptic and sensory properties as well a reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.

Abstract: The present invention relates to frozen food products, such as ice creams, having special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well as reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.

Abstract: The present invention relates to frozen food products, such as ice creams, comprising special emulsifying systems. The emulsifying system preferably contains mono esters of 5 propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well a reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.

Abstract: The present invention relates to frozen food products, such as ice creams, comprising special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well as reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.

Abstract: The present invention relates to substantially free flowing powder products as well as preparation thereof. The powder product comprises coated carriers with excellent functional properties. The powder products can be produced in a simple and cost efficient way.

Abstract: The invention relates to a method of producing chocolate. The method comprising adding a chocolate emulsifying agent comprising at least 10% wt. of a carboxylic acid ester of a diglyceride to a chocolate mass, the carboxylic acid not being tartaric acid. The invention also provides a chocolate composition comprising a chocolate emulsifying agent comprising at least 10% wt. of a carboxylic acid ester of a diglyceride, the carboxylic acid not being tartaric acid. In particular, the carboxylic acid ester of a diglyceride in the present invention is a citric acid ester of a diglyceride, preferably added to the chocolate mass before or during conching.