The present invention provides an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family, (b) an extract obtained from or obtainable from a plant of the genus Matricaria or of the genus Chamaemelum.

The present invention relates to a composition in the form of an oil-in-water emulsion, containing a first flour and a second flour and/or a third starch, wherein the first flour comprises flour obtained from pulse seed, or comprises flour obtained from plants of one or more of the genera Solanum and Manihot. The second flour comprises flour obtained from plants of the genus Oryza, and the third starch comprises waxy rice starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of the first flour, the second flour and/or the third starch to reduce syneresis in an oil-in-water emulsion, and to control breakdown of an oil-in-water emulsion in the mouth.

The present invention relates to a composition in the form of an oil-in-water emulsion, containing a first flour and a second flour and/or a third starch, wherein the first flour comprises flour obtained from pulse seed, or comprises flour obtained from plants of one or more of the genera Solanum and Manihot. The second flour comprises flour obtained from plants of the genus Oryza, and the third starch comprises waxy rice starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of the first flour, the second flour and/or the third starch to reduce syneresis in an oil-in-water emulsion, and to control breakdown of an oil-in-water emulsion in the mouth.

Process for preparing an edible fat slurry comprising 60-98% by weight (on the total slurry of oil and fat powder) of an edible oil phase and 2-40% by weight (on the total slurry of oil and fat powder) of fat powder, wherein the fat powder is sprayed directly a mixing vessel to be combined with oil.

A process for preparing a slurry of edible oil and fat powder, and to a process of preparing an edible fat-continuous spread out of such. The process for preparing said slurry has at least two different regimes of reduced pressure.

A dual opening single use package for dispensing a thickened product wherein, in one position, the package can be squeezed to remove the thickened food product but also can be opened for full access to the thickened food product, such as for dipping french fries in ketchup.

A dual opening single use package for dispensing a thickened product wherein, in one position, the package can be squeezed to remove the thickened food product but also can be opened for full access to the thickened food product, such as for dipping french fries in ketchup.

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.

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.

This specification discloses a saponin containing composition derived from flower seeds, or carnation flower seeds. The composition may comprise between 2% and 90%, saponin content by weight, and may be a powder or a liquid. Such compositions may also comprise other components of the carnation seed including protein, starch, and fiber. The disclosed compositions are useful as emulsifier and for use in food composition where a saponin containing composition may be used in amounts between 0.01% and 50% by weight of the composition.