The invention provides a packed dairy spread that includes two inhomogeneously combined components. The spread contains 10-95 wt% of a component (A) that has a coagulated casein network, a pH of 4.3 - 5.3 and a Stevens value at 5°C of 150-700g, and that contains casein and water in a weight ratio of 1:3 to 1:15. The spread further contains 5-90 wt% of a cream (B) that includes 15-60 wt% of dispersed fatphase and 40-85 wt% continuous aqueous phase. The aqueous phase of cream (B) contains casein and water in a weight ratio of less than 1:15. The Stevens value of cream (B) at 5°C is 75-500g. The spread can be used e.g. for spreading on bread or toast. It has unusual and attractive organoleptic properties.

A method for filling containers with a base food product which self-supports a topping or sauce includes the steps of placing a transparent removable lid (20) on top (12) of an empty container (10) and providing an opening (18) in the bottom (14) of the container. The container is inverted so the lid (20) is on the bottom and the opening (18) is on top. The topping (28) is introduced to the container (26) through the opening (18) to form a layer overlying the inside surface of the lid (20). The remainder of the inverted container (26) is then filled with a base food product (32) and the opening (18) is sealed. The container is then re-inverted to a right-side-up position and the base food product self-supports the topping beneath the removable lid. The base product can be a gellable food product, such as flavored gelatin which gel-sets while the container is inverted to attain a sufficient gel strength to self support a more dense topping when the container is re-positioned in the right-side-up position. Containers can be filled with base products of pudding and cheese in a similar manner. In another embodiment, the topping can be a sauce, and the contents of the container are frozen while the container is inverted. Containers can be filled with ice cream and toppings in a similar manner. When the topping is formed as a layer on the inside of the lid it displaces air adjacent the lid and creates a partial vacuum that adheres the topping to the undersurface of the lid when the container is reinverted to the right-side-up position. By eliminating an air space between the topping and the lid, discoloration of the food is inhibited and the topping is clearly visible to consumers through the see-through lid.

A cottage cheese sundae having a viscous, fruit- containing base layer and a cottage-cheese-containing upper layer. The two layers are maintained separate during the marketing of the sundae and are mixed just prior to use. The base layer is stabilized with pectin, preferably low-methoxyl pectin, and contains from about40%to 52%total soluble solids. The upper layer is made by using a yogurt-containing dressing on soft cottage cheese curd. The pH of the mixed fruit and cottage cheese is between 4.3 and 4.6. Graininess and fruit color change which would be expected to develop after time with a mixture of fruit and cottage cheese is avoided with the invention.

Vorgeschlagen wird eine streichfähige Lebensmittelzubereitung, enthaltend

(a) eine Frischkäsekomponente und

(b) eine Fruchtzubereitung,

wobei die Komponenten (a) und (b) in einem Container dergestalt nebeneinander vorliegen, dass sie in den drei Raumrichtungen zusammenhängende Volumina einnehmen, die sich nicht vermischen.

Beschrieben wird ein Lebensmittelprodukt umfassend

(a) frische, ganze Früchte und/oder frische Fruchtstücke sowie

(b) eine wässrige Zubereitung, welche Zwischenräume zwischen den frischen, ganzen Früchten und/oder den frischen Fruchtstücken ganz oder teilweise ausfüllt, umfassend:

(i) in einer Gesamtmenge von mehr als 25 Gew.-%, bezogen auf die Gesamtmenge der wässrigen Zubereitung, gelöste Feststoffe ausgewählt aus der Gruppe bestehend aus: Zuckerarten, Zuckeralkohole, Süßstoffe, Fructooligosaccharide, Polydextrose, Ballaststoffe und deren Mischungen,

(ii) ein oder mehrere Galactomannane zum Verdicken der Zubereitung unter Lagerbedingungen durch Binden von Wasser aus den Früchten und/oder Fruchtstücken.

The present invention pertains to novel microorganisms of the family Lactobacillaceae, especially to microorganisms of the genus Lactobacillus, that are useful in preventing or treating diarrhoea. In particular, the present invention relates to the use of said micro-organisms for the preparation of an ingestable support and to a composition containing the same.

Gegenstand der Erfindung ist ein Zwei-Phasen-Getränk mit einer oberen und einer unteren Phase, wobei

• ■ die untere Phase ein Beschwerungsmittel enthält,
• ■ eine der Phasen Xanthan enthält
• ■ die andere Phase mindestens ein weiteres Hydrokolloid enthält und