MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS

SEMI-SOLID OIL-IN-WATER EMULSIFIED FOOD COMPOSITION COMPRISING CELLULOSE MICROFIBRILS

Baking Ingredients Suitable for Fat Replacement

METHOD OF PRODUCING A LOW-FAT PRODUCT AND A SYSTEM FOR PRODUCING A LOW-FAT PRODUCT

A COMPOSITION COMPRISING FAT OR OIL DROPLETS AND A METHOD FOR PRODUCING THE COMPOSITION

EDIBLE FAT-CONTAINING PRODUCTS

MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS

SOLID FAT TRIGLYCERIDE COMPOSITION

METHOD OF MAKING MONOACYLGLYCERIDE OILS AND FOOD PRODUCTS CONTAINING MONOACYLGLYCERIDE OILS

NOVEL STRUCTURIZING OIL, METHOD OF PRODUCTION, AND USES IN MARGARINE AND ICE CREAM

LIPID-MODIFIED STARCHES

METHOD FOR PRODUCING LOW TRANS-FATTY ACID BUTTER-LIKE FOOD AND LOW TRANS-FATTY ACID BUTTER-LIKE FOOD

Multiple Emulsions, Method of Making Them and Applications in Food, Cosmetics and Pharmaceuticals

EMULSIFIED FOOD COMPOSITION

Dietary fibre composition

Baking ingredients suitable for fat replacement

High stearic oilseed stearin fat and process for its preparation

Double emulsions

Amylose-Lipid Complexes

EMULSION AND EMULSION PRECONCENTRATE COMPOSITIONS COMPRISING OMEGA-3 FATTY ACIDS AND USES THEREOF

Emulsified oils and blends

Method of making monoacylglyceride oils and food products containing monoacylglyceride oils

OIL AND FAT SUBSTITUTES

FOOD COMPOSITIONS CONTAINING VEGETABLE OIL AND MIXTURE WITH STABILISING PROPERTIES

Use of a combination of white dextrins and hydroxypropyl phosphate crosslinked starches as a fat substitute

Transesterified oil and plastic oil/fat composition using same as hardstock

REDUCED FAT CONDIMENTS, PROCESSES AND PRODUCTS

MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS

Process for preparing fat continuous emulsions low in fat

GAS-IN-OIL-IN-WATER EMULSION AND METHOD FOR ITS PREPARATION

Emulsion for reduced fat food products

Emulsion and emulsion preconcentrate compositions comprising omega-3 fatty acids and uses thereof are disclosed

Method for preparation of an oil-in-water emulsion

LOW-FAT NON-PROTEIN WHIPPABLE TOPPING COMPOSITION

Use of Solid Fat To Modulate Texture Of Low-Fat Emulsions

PRODUCTION TECHNOLOGY OF FAT MIXES WITH REDUCED FAT CONTENT

Eutectic mixtures of esterified propoxylated glycerols with digestible fats

Eutectic mixtures of esterified propoxylated glycerols with digestible fats

REDUCED TRANS AND SATURATED FATTY ACID SPREAD COMPOSITIONS

REDUCED FAT FOOD PRODUCT

Emulsion and emulsion preconcentrate compositions comprising omega-3 fatty acids and uses thereof are disclosed

FAT COMPOSITION FOR USE IN FOOD

Comestible emulsions

FAT EMULSION PROVIDING IMPROVED HEALTH AND TASTE CHARACTERISTICS IN FOOD

High Pressure Homogenization In Combination With Functionalized Egg For Production Of Emulsion-Based Food Products

PROCESS FOR THE PREPARATION OF AN EDIBLE FAT CONTINUOUS SPREAD

Composition comprising calcium carbonate as a white pigment

Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis

PROCESS FOR THE PREPARATION OF A FAT CONTINUOUS SPREAD

Foodstuff

LOW FAT SHORTENING

FAT COMPOSITION FOR USE IN FOOD

DAIRY PRODUCT AND PROCESS

PROTEIN HYDROLYSATE AND PLANT STEROL CONTAINING COMPOSITION FOR IMPROVING SERUM LIPID PROFILE AND PREVENTING ATHEROSCLERORIS

LOW FAT CONSUMER PRODUCT COMPRISING A NATURAL PRESERVATIVE SYSTEM AND A METHOD FOR MAKING THE SAME

Use of diacetyl dimer as an aromatic and/or flavouring substance

Stabilizers useful in low fat spread production

LOW-FAT FROZEN CONFECTIONERY COMPOSITION

Non-hydrogenated hardstock fat

Low carbohydrate fiber containing emulsion

Foodstuff

PROCESS FOR THE RECOVERY OF A PHYTOLIPID COMPOSITION

Oil in water emulsion comprising unsaturated fatty acid residues and process of manufacture hereof

Low fat spread with ambient stability

Edible fat continuous spreads

Edible oil-and-water emulsion

LOW FAT CONSUMER PRODUCT COMPRISING A NATURAL PRESERVATIVE SYSTEM AND A METHOD FOR MAKING THE SAME

Low Energy Food Product

Powdered compositions containing an edible oil and their use in food products

PROCESS FOR THE RECOVERY OF A PHYTOLIPID COMPOSITION

QUICK CHILLING OF FRY OIL UNDER MODIFIED ATMOSPHERE

Reduced Oil Emulsion with Viscosity-Building Emulsifier

LONG CHAIN ALCOHOLS PROVIDED IN EDIBLE OILS

Food Product Comprising an Extract From Pine Needles

Oil or fat compositions

Low carbohydrate fiber containing emulsion

Food product and a process for the preparation thereof

Emulgating agent from cereal grains

Reduced oil dressing composition and a method for making the same

Fat compositions for use in food

Edible emulsion spread

Process for the preparation of a fat composition containing sterol esters a product obtained by said process and the use thereof

Method for preparing a gellable starch product

Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis

Food products comprising fat and a starch-containing matter and process for their manufacture

Complex coacervate encapsulate comprising lipophilic core

Water in oil emulsion comprising sterolesters

Food products comprising fat and a salt

Reduced-fat flavored edible oil spreads

Spoonable water-continuous acidified food product

Stabilisers useful in low fat spread production

Oil/fat powder

Ubiquinol-enriched fat-containing foods

Reduced oil emulsion with viscosity-building emulsifier

Low carbohydrate fiber containing emulsion

Phytosterol compositions

Water continuous acidified food product

Process for the recovery of a phytolipid composition

Process for the recovery of a phytolipid composition

Fat or oil composition

Water continuous food product with cooling flavour