A colloidal dispersion is disclosed comprising poly alpha-1,3-glucan or poly alpha-1,3-1,6-glucan and a solvent. The colloidal dispersion has utility in various applications, including food, oil field, pharmaceutical, personal care and specialty industries.

A colloidal dispersion is disclosed comprising poly alpha-1,3-glucan or poly alpha-1,3-1,6-glucan and a solvent. The colloidal dispersion has utility in various applications, including food, oil field, pharmaceutical, personal care and specialty industries.

The invention provides a process for obtaining a mayonnaise-type fruit sauce wherein the fruit is first conditioned and the aqueous phase of the sauce is prepared by heating to boiling together with mint leaves, white or apple vinegar, and fruit juice, then decreasing the heating temperature and maintaining it until a thick mixture is obtained, which is crushed, sieved, and allowed to stand at room temperature for 10-12 hours, and subsequently the already conditioned fruit is emulsified in an oily phase with pasteurised egg yolk and sunflower oil.

The invention provides a process for obtaining a mayonnaise-type fruit sauce wherein the fruit is first conditioned and the aqueous phase of the sauce is prepared by heating to boiling together with mint leaves, white or apple vinegar, and fruit juice, then decreasing the heating temperature and maintaining it until a thick mixture is obtained, which is crushed, sieved, and allowed to stand at room temperature for 10-12 hours, and subsequently the already conditioned fruit is emulsified in an oily phase with pasteurised egg yolk and sunflower oil.

A food composition in the form of an oil-in-water emulsion, comprising 66 to 87 wt % of vegetable oil, less than 1 wt % of microalgal oil, water, microalgal protein, and wherein the composition has a pH of from 2 to 4.8, and wherein the composition is free from egg-derived ingredients.

A food composition in the form of an oil-in-water emulsion, comprising 66 to 87 wt % of vegetable oil, less than 1 wt % of microalgal oil, water, microalgal protein, and wherein the composition has a pH of from 2 to 4.8, and wherein the composition is free from egg-derived ingredients.

An expandable bowl has an open top and a plurality of configuration changing side members connecting the open top to a base member. The configuration changing side members are designed to allow a user to pull the base member to changing the side members from a collapsed configuration to an expanded configuration, thereby increasing the overall volume of the bowl. The expandable bowl may be useful for various products, such as pre-packaged salads, where the salads may be packaged and displayed in the collapsed configuration, thereby minimizing shelf space, and may be changed to the expanded configuration by a user to permit tossing of the salad without risking spillage of the contents of the bowl.

An expandable bowl has an open top and a plurality of configuration changing side members connecting the open top to a base member. The configuration changing side members are designed to allow a user to pull the base member to changing the side members from a collapsed configuration to an expanded configuration, thereby increasing the overall volume of the bowl. The expandable bowl may be useful for various products, such as pre-packaged salads, where the salads may be packaged and displayed in the collapsed configuration, thereby minimizing shelf space, and may be changed to the expanded configuration by a user to permit tossing of the salad without risking spillage of the contents of the bowl.

The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition ##STR00001##
wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition ##STR00001##
wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.