PROCESS FOR THE MANUFACTURE OF AN AQUEOUS DISPERSION COMPRISING MUSTARD BRAN AND OIL-IN-WATER EMULSION CONTAINING SUCH DISPERSION

Process for the manufacture of an aqueous dispersion comprising mustard bran and aqueous dispersion comprising mustard bran

MICROALGAL-FLOUR-BASED VEGETABLE FAT AND ITS USE IN BREADMAKING AND PATISSERIE

LIGHTENED FAT AND ITS USE IN BREADMAKING AND PATISSERIE

Process for Producing a Glyceride Composition

Eutectic mixtures of esterified propoxylated glycerols with digestible fats

Eutectic mixtures of esterified propoxylated glycerols with digestible fats

FAT REPLACERS AND FILLING MATERIALS

PROTEIN PARTICLES AND THEIR USE IN FOOD

Low-Carbohydrate Digestible Hydrocolloidal Fiber Compositions

Particles of collagen material and process for the preparation

LOW FAT SHORTENING

Use of alternan as texturizing agent in foodstuffs and cosmetics

PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN

OLIVE WASTE RECOVERY

Whipped Gelatin Desserts

Cream substitute

Process for producing a glyceride composition

Method to produce cake

Process And Formulation For Making An Egg Product With Increased Functionality And Flavor

Inulin of very high chain length

Inulin of very high chain length

Low Calorie Fat Substitute

Low-carbohydrate digestible hydrocolloidal fiber compositions

LACTEAL COATED PIZZAS

Low-calorie food and beverages

Composition Containing Hydrogel Component Derived from Gum Arabic

Device and a method for the micro-particulation of filter residues

Process for thickening food having reduced oil and fat content

Sauces comprising dietary fiber gel

Nanoparticulated whey proteins

Processed cheeses comprising dietary fiber gel

Low carbohydrate fiber containing emulsion

Reduced-fat flavored coating and methods of using same

Z-Trim combined directly with erythritol

Method for the production of food products having reduced fat content

Snack foods comprising emulsified liquid shortening compositions

Emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid

Pregelatinized chemically modified resistant starch products and uses thereof

Low-carbohydrate digestible hydrocolloidal fiber compositions

Malleable protein matrix and uses thereof

Processed meats comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid

Dressings comprising dietary fiber gel

Ice creams comprising dietary fiber gel

Soups comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid

Dressings comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid

Synergistic effects of tagatose and oligosaccharides on mouthfeel and creaminess in dairy products

Process for the fractionation of oilseed press cakes and meals

Reduced-fat flavored coating and methods of using same

Processed cheeses comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid

Soups comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid

Processed meats comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid

Dressings comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid

Snack foods comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid

Culinary base and method for the preparation of a ready-cooked dish or a flavored drink

Emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid