Van Den Bergh Foods Co., Division of Conopco, Inc.

Unilever Patent Holdings B.v.

Albertje Johanna Knoops

Hessel Turksma

Leendert H Wesdorp

Isaac Heertje

Elias Cornelis Royers

Jan Van Buuren

Michael Gude

Elias Comelis Royers

Karel P A M Van Putte

Henricus Arnoldus Hendrickx

Williams Andreas De Groot

Isa&auml;c Heertje

Hendricus Arnoldus Hendrickx

Hendricus Amoldus Comelis Hendrickx

Mesomorphic phases of edible surfactants can advantageously be added to food products to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases in finished or ready to eat food products.

Use of mesomorphic phases in food products

Process for debittering olive oil comprising the exposure of olive oil which contains bitter polyphenols for at least 30 seconds to a finely dispersed aqueous phase, preferably consisting of hard drinking water, of which the pH is at least 5.5.

Debittering of olive oil

A spread or dressing comprising a mesomorphic phase, said product comprising from 0 to 20 wt % of fat, 0.1 to 30 wt % of biopolymers and 0.1 to 30 wt % of edible surfactants.

Low fat spreads and dressings

Growing community of inventors

Capelle a/d Ijssel, Netherlands

Albertje Johanna Knoops