The present disclosure relates to rheology modified, low foaming aqueous antimicrobial compositions. The compositions are phase stable under acidic conditions, and do not need to be rinsed from the surface to which they are applied. The present disclosure further relates to methods of use thereof.

Rheology modifiers comprising cross-linked poly(amino acid) and methods of their use in aqueous compositions. The modifiers comprise cross-linked poly(amino acid) microparticles having a mean equivalent diameter when fully swollen in deionized water of up to 1000 m, as measured by laser diffraction. In particular, the poly(amino acid) is D-, L- or D,L-Y-poly(glutamic acid). A method of preparing the modifier comprises cross-linking a poly(amino acid), drying the cross-linked poly(amino acid) and grinding the cross-linked poly(amino acid) to have the required diameter.

Rheology modifiers comprising cross-linked poly(amino acid) and methods of their use in aqueous compositions. The modifiers comprise cross-linked poly(amino acid) microparticles having a mean equivalent diameter when fully swollen in deionized water of up to 1000 m, as measured by laser diffraction. In particular, the poly(amino acid) is D-, L- or D,L-Y-poly(glutamic acid). A method of preparing the modifier comprises cross-linking a poly(amino acid), drying the cross-linked poly(amino acid) and grinding the cross-linked poly(amino acid) to have the required diameter.

The present invention relates to an emulsified savoury food concentrate comprising by weight of the food concentrate: a. 15-50 wt. % water; b. 15-60 wt. % edible oil; c. 13-40 wt. % by dry weight of non-gelatinised starch; d. 50-350 mmol per 100 g of food concentrate of alkali-metal cation selected from Na.sup.+, K.sup.+ and combinations thereof; e. Yeast mannan in an amount of at least 0.6% by weight of the edible oil; and f. 0-10 wt. % of vegetable powders and/or vegetable extracts; wherein the w/w ratio of oil to water is at least 0.8:1 and wherein the w/w ratio of non-gelatinised starch by dry weight to water lies in the range of 0.35:1-2.1:1.

The present invention further relates to a process of preparing the emulsified savoury food concentrate and to a method of preparing an edible savoury product using the emulsified savoury food concentrate.

The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. The present inventors found that a combination of a nonionic surfactant and organic acid is particularly effective in the reduction of these and other pathogenic bacteria in meat products. The addition of a thickening agent was found to further enhance the effectiveness of the compositions in eliminating these pathogenic bacteria. The present invention provides these meat preservation compositions, the methods of treating meat with these compositions, the related uses of these compositions, as well as the meat products accordingly obtained.

A liquid thickener composition useful for subjects suffering from a dehydration, mastication and/or deglutination disease, disorder or condition, a container comprising the liquid thickener composition, a system comprising the container and a dispenser, a thickened liquid composition comprising the liquid thickener composition, a method for producing the liquid thickener composition and the thickened liquid composition are provided.

A liquid thickener composition useful for subjects suffering from a dehydration, mastication and/or deglutination disease, disorder or condition, a container comprising the liquid thickener composition, a system comprising the container and a dispenser, a thickened liquid composition comprising the liquid thickener composition, a method for producing the liquid thickener composition and the thickened liquid composition are provided.

Described are rheology modifier compositions comprising cross-linked poly(amino acid) and methods of their use in aqueous compositions.

Described are rheology modifier compositions comprising cross-linked poly(amino acid) and methods of their use in aqueous compositions.

The present invention addresses the problem of providing modified gluten capable of imparting excellent freezing tolerance to a bread dough and a method for manufacturing the modified gluten. Provided is a method for manufacturing modified gluten which comprises a step for heating a solution containing gluten together with an organic acid having two or more carbonyl groups per molecule, said organic acid being used in an amount of 1 part by weight or more per 100 parts by weight of gluten, at 70 C. or higher for 30 minutes or longer.