Conopco, Inc.

Unilever Bestfoods, North America Division of Conopco, Inc.

Arjen Bot

Jan Alders Wieringa

Qingguo Xu

Penelope Eileen Knight

Shiping Zhu

Deborah Lynne Aldred

Gina Koch

Mark Hendrik Schnitker

Jinfeng Peng

Jochen Effey

The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, and to use of the composition for shallow flying and baking of food products. The method comprises a step wherein an oil is mixed with sucrose fatty acid ester, followed by aeration of this mixture. The obtained foamed oil is mixed with a water-in-oil emulsion.

Method for production of aerated water-in-oil emulsions and aerated emulsions

The present invention has as an objective to provide an emulsion for shallow flying which has reduced spattering. This objective has been met by an emulsion which contains ethylcellulose particles.

Food product containing ethylcellulose

Our invention concerns spreadable and/or spoonable water continuous, gelatin free cream alternatives comprising 10 to 50 wt % of a fat blend and up to 5 wt % of a biopolymer other than gelatin as a thickener, in addition to water as continuous phase, which creams display a Stevens value at 5&#xb0; C. (S) of more than 100 gram, while the fat blend comprises vegetable fat(s) and 5 to 75 wt % of dairy fat and which fat blend displays a solid fat index (NMR-Pulse on stabilised fat) at 5&#xb0; C. (N) and at 15&#xb0; C. (N) such that the ratio between Nand N(i.e. N/N) is less than 0.60.

Cream alternatives

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Vlaardingen, Netherlands

Arjen Bot