MARGARINE VEGETABLE OIL SPREAD

Brand Owner (click to sort) Address Description
BE GOOD TO YOURSELF NABISCO, INC. New York NY margarine and vegetable oil spread;
DEW FRESH BUNGE OILS, INC. 1391 Timberlake Manor Parkway St. Louis MO 63017 MARGARINE AND VEGETABLE OIL SPREAD;
FLEISCHMANN'S CONAGRA FOODS RDM, INC. 222 W. Merchandise Mart Plaza, STE 1300 Chicago IL 60654 Margarine and vegetable oil spread;FLEISCHMANNS;
FLEISCHMANN'S GOLD NABISCO, INC. New York NY margarine and vegetable oil spread;FLEISCHMANNS GOLD;GOLD;
FLEISCHMANN'S GOLD COLLECTION NABISCO, INC. New York NY margarine and vegetable oil spread;FLEISCHMANNS GOLD COLLECTION;GOLD;
FLEISCHMANN'S GOLDEN LIGHT NABISCO, INC. New York NY margarine and vegetable oil spread;FLEISCHMANNS GOLDEN LIGHT;
IMPERIAL LEVER BROTHERS COMPANY New York NY MARGARINE AND VEGETABLE OIL SPREAD;
MIRAGE Mirage Margarine Ltee/Ltd. 3174 Le Corbusier Blvd. Laval, Quebec H7L 4S8 Canada margarine and vegetable oil spread;
PROMISE ULTRA UNILEVER SUPPLY CHAIN, INC. 1 John Street Clinton CT 06413 margarine and vegetable oil spread;ULTRA;
SPREAD A LITTLE LOVE NABISCO, INC. New York NY margarine and vegetable oil spread;
THE FAT FREE WAY TO FLAVOR NABISCO BRANDS COMPANY 1105 North Market Street, Suite 803 Wilmington DE 19801 margarine and vegetable oil spread;
YOU'LL SAFFOLA VENTURA FOODS 40 Pointe Drive Brea CA 92821 margarine and vegetable oil spread;YOU WILL SAFFOLA;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention relates to a shelf stable vegetable composition that includes a vegetable having a green color and a water-soluble compound in an amount sufficient to impart to the composition a water activity of 0.65 or less and a pH of 6.5 to 7.5 at ambient conditions for preservation of the green color of the vegetable. Advantageously, the water-soluble compound is present in an amount to preserve the green color of the vegetable for at least 6 months, and to impart a water activity of 0.6 to 0.65. The invention also relates to a method for increasing shelf stability of a vegetable composition that includes a vegetable having a green color, by adding effective amounts of such water-soluble compounds thereto.