The invention relates to vegetable protein preparations (isolates and concentrates) with improved sensory properties due to enzymatic treatment of the raw material with a lipase during the isolation process and the use of these protein preparations.

 
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< Composition comprising viscous fibers and viscosity-lowering proteins

< Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages

> Process for transesterification of vegetable or animal oils using heterogeneous catalysts based on titanium, zirconium or antimony and aluminium

> REMOVABLE TOOTH COVER
~ 00260