Method for treating an edible oil by isothermal directed interes

Method of making a cooking vessel release material

Method of making a food product containing tomatoes

Method of making a reduced fat emulsified dressing

Method of making an extruded instant granular food product

Method of making digestively hydrolyzable low calorie edible oil

Method of making low-fat butter or margarine spread and resultin

Method of manufacturing a butterlike composition

Method of mixing viscous emulsions

Method of obtaining a hydroxytyrosol-rich composition from...

Method of preparing a cocoa butter substitute

Method of preparing heat resistant lecithin release agent

Method of preparing reduced fat spreads

Method of processing fermented soybeans and food products prepar

Method of producing an edible fat emulsion and food product prod

Method of producing butter flavored granules

Method of separating oleaginous matter into components having va

Methods and compositions to add flavor to food products containi

Methods for producing emulsions, low-fat spread and oil-in-water

Micro-molecular hyper-saturation of conventional cooking...