Lever Brothers Company

Antonius Franciscus Van Dam

Johannes H Rek

Hendrik J Duin

The invention relates to margarines of improved frying properties, which follow from a reduction in spattering upon frying. The improvement is achieved by incorporating in the margarines proteins of an increased proteose-peptone content. The weight ratio of proteose-peptone: Proteinaceous material of an isoelectric point within the range of pH 4-6 is at least 0.5 : 1.

Margarine

The invention provides a frying fat containing at least 90% of either liquid, pourable or solid oils and fats and no more than 10% of a mixture of additives including phosphatides and proteinaceous material of an increased proteose-peptone content. Gravies prepared from such a frying fat are more stable against phase separation.

Frying fat

Oil-in-water emulsions with an increased viscosity are produced by incorporating an effective amount of phospholipase A-treated phospholipoprotein.

Oil-in-water emulsion and process for the preparation thereof

Emulsions comprising an oil phase, an aqueous phase and a phospholipo-protein which has been subjected to a treatment with phospholipase A as emulsion stabilizer. These emulsions have an increased stability, especially heat stability, compared with emulsions which do not contain such a stabilizer.

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Vlaardingen, Netherlands

Antonius Franciscus Van Dam