A Greek salad dressing is provided using a combination of ingredients which includes feta cheese, onions, vinegar, sugar, oil, feta juice brine, garlic, black pepper, parsley, oregano, and basil. The feta cheese is finely grated and combined with finely grated onion and garlic prior to being mixed with the other ingredients. The resultant mixture is refrigerated immediately at 36 to 46 degrees F.

A Greek salad dressing is provided using a combination of ingredients which includes feta cheese, onions, vinegar, sugar, oil, feta juice brine, garlic, black pepper, parsley, oregano, and basil. The feta cheese is finely grated and combined with finely grated onion and garlic prior to being mixed with the other ingredients. The resultant mixture is refrigerated immediately at 36 to 46 degrees F.

Described herein is a food grade emulsion capable of modulating sensory properties in foods and beverages. The emulsion is characterized by the presence in its dispersed phase of at least one enzymatically modified lipid component. The emulsion constitutes a stable and effective flavour delivery system and can thus be incorporated as such in a food composition or a beverage composition.

The invention relates to the field of plant protein isolates, and in particular to field bean protein isolates. The invention also relates to a process for the production thereof and to industrial applications thereof.

The invention relates to the field of plant protein isolates, and in particular to field bean protein isolates. The invention also relates to a process for the production thereof and to industrial applications thereof.

The invention provides carbohydrate compositions and products comprising the carbohydrate compositions, such as dry products or a low-viscosity reduced-sugar syrup, methods of making the carbohydrate compositions and products, and uses thereof.

The invention provides carbohydrate compositions and products comprising the carbohydrate compositions, such as dry products or a low-viscosity reduced-sugar syrup, methods of making the carbohydrate compositions and products, and uses thereof.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A composition having an oil-in-water dispersion with enhanced stability is provided. The oil-in-water dispersion has particles of a hydrophobic agent with an average particle size between about 100 to about 999 nm, where the distribution of particle sizes are a monodispersity about the average particle size, and the negative charge on the particles generates a force of repulsion that exceeds the force of coalescence among the particles of the hydrophobic agent in the oil-in-water dispersion. A method for applying the composition to a food and/or beverage is also provided. The submicron average particle size, dispersity, and force of repulsion of the particles in the dispersion increase the extent of penetration and accelerate diffusion of the particles of the hydrophobic agent throughout a water phase of a food or beverage, to enhance the physical, chemical, nutritional and/or sensory properties of the food or beverage, and to prevent freezer burn.