An object of the present invention is to provide a dispersion stabilizer that has an effect of improving or stabilizing the dispersibility of solids insoluble in aqueous media and/or liquid components immiscible therewith. The above object can be achieved by a dispersion stabilizer comprising welan gum.

An object of the present invention is to provide a dispersion stabilizer that has an effect of improving or stabilizing the dispersibility of solids insoluble in aqueous media and/or liquid components immiscible therewith. The above object can be achieved by a dispersion stabilizer comprising welan gum.

An object of the present invention is to provide a protein-containing food having a smooth, grittiness-free texture without aggregation or roughness of the protein, even after severe sterilization such as retort sterilization.

The object of the present invention is achieved by a protein aggregation inhibitor comprising welan gum.

An object of the present invention is to provide a protein-containing food having a smooth, grittiness-free texture without aggregation or roughness of the protein, even after severe sterilization such as retort sterilization.

The object of the present invention is achieved by a protein aggregation inhibitor comprising welan gum.

Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

Disclosed is a method for the preparation of a gummy and candy composition containing curcuminoids. Also disclosed is a gummy and candy composition containing effective concentration of curcuminoids that is palatable and bioavailable.

The present invention concerns the field of food technology. The invention relates to a process for producing a non-dairy protein gel to be used in an edible plant-based food product, especially in non-dairy cheese, which is suitable as a dairy-alternative product, a process for the manufacture thereof and uses related thereto.

The present invention concerns the field of food technology. The invention relates to a process for producing a non-dairy protein gel to be used in an edible plant-based food product, especially in non-dairy cheese, which is suitable as a dairy-alternative product, a process for the manufacture thereof and uses related thereto.

The present invention relates to solid, at least three-phase active substance preparations, in which two separate phases are embedded multiparticulately into a coherent, active substance-free and antioxidant-free phase, where one of the embedded phases comprises at least one oxidation-sensitive active substance and the second comprises at least one antioxidant. The invention also relates to a method for producing these active substance preparations, and to the use thereof in food supplements, foods, feeds, body care products, and pharmaceuticals.