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

Unilever Patent Holdings B.v.

Anthony Morrison

Ian M Kimsey

James J Kasica

Malcolm G Jones

Leendert H Wesdorp

Thomas Reid Kelly

Robert A Madsen

Marie Kowblansky

Jan Van Heteren

Jeanette Y Wong

Heather Marks

Philip C Bamford

Penelope E Smith

A method of treating maltodextrin by adding a seed material to an aqueous solution of a maltodextrin having a DE not exceeding about 6 and that is heated to a temperature of at least 70.degree. C. Addition of a seed material promotes aggregate formation and so promotes gelling, resulting in production of a firmer gel than conventionally obtainable. The invention also provides a method of treating maltodextrins by maintaining an aqueous solution or dispersion of maltodextrin having a DE not exceeding about 6 (e.g. Paselli SA2) at a temperature of less than 50.degree. C. for at least 1 hour; then heating the solution or dispersion to a temperature of at least 70.degree. C.; followed by cooling. Maltodextrin treated in this way forms a gel that is firmer in consistency than maltodextrin gels produced by conventional processes.

Processing of maltodextrins

An edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, the dispersion comprising a first gel-forming composition and a second gel-forming composition containing 1-8 times the critical concentrations of a gelling starch having a rheological property in an aqueous dispersion characterized by a one-half G'.sub.max value at no more than about 7,250 seconds when prepared at a concentration to yield a log G'.sub.max value of 5.0 at 15,000 seconds at 11.degree. C. provided that the aqueous dispersion of the gelling starch is initially prepared at 0 to 40.degree. C.

Edible plastic dispersion having a rapid gel-setting starch

The invention concerns with whippable non-dairy creams with fat levels of 15-60 wt %, wherein the fat consists for 25-85 wt % of a liquid oil and for the rest of a hard fat that possess excellent properties, like a whipping time less than 6 min. Also a production-process is described, which includes a tempering step to make the NDC whippable within 4 min.

Whippable non-diary cream based on liquid oil

The invention concerns with whippable non-dairy creams with low fat levels (15-25 wt %), that possess excellent properties, like a whipping time less than 6 min. Also a production-process is described, which includes a tempering step to make the NDC whippable within 4 min.

Whippable non-dairy creams

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Bedford, United Kingdom

Anthony Morrison