Cargill Inc.

Arnulf Schoeppe

Susanne Tirok

Daniel Steiger

Bassam Farid Jirjis

Jeff Molnar

Johan Guillaume Lucien Steyls

Pauline Van Eesbeek

Christoph Schafer

Christoph Schaefer

Paul Van Der Meeren

Mathieu Balcaen

A water-in-oil-in-water (W/O/W) emulsion comprising a lipid phase (O) and a water phase (W), the lipid phase being distributed inside the water phase, wherein the lipid phase contains water droplets (W), wherein the water content inside the lipid phase is between 10 wt % and 80 wt % relative to total weight of the lipid phase, wherein the water droplets are stabilized inside the lipid phase by an emulsifier composition, wherein the emulsifier composition comprises an Acetone-insoluble (AI) component containing a Phosphatidyl Choline (PC), a Phosphatidyl Inositol (PI), a Phosphatidyl Ethanolamine (PE) and a Phosphatidic Acid (PA), wherein PC is at most 15.5% relative to the total weight of the emulsifier composition and wherein the emulsifier composition has a phospholipid weight ratio R of at most 65%, the ratio R being defined according to Formula R(in %)=100×(PC+PI+PE+PA)/AI.

Double emulsions

The present invention relates to a low-fat water-in-oil (W/O) emulsion comprising a fat phase in an amount of at most 60 wt % relative to the total weight of the emulsion, an aqueous phase dispersed within the fat phase and an emulsifier composition, said emulsifier composition comprising an Acetone-insoluble (AI) component containing a Phosphatidyl Choline (PC), a Phosphatidyl Inositol (PI), a Phosphatidyl Ethanolamine (PE) and a Phosphatidic Acid (PA), wherein PC is in an amount of at most 15.5% relative to the total weight of the emulsifier composition and wherein the emulsifier composition is characterized by a weight ratio R of at most 65%, the ratio R being defined as () wherein PC+PI+PE+PA is the sum of the individual weights of the respective constituents of the AI component and AI is the total weight of the AI component.

Low-fat water-in-oil emulsion

The present invention relates to a low-fat water-in-oil (W/O) emulsion comprising a fat phase in an amount of at most 60 wt % relative to the total weight of the emulsion, an aqueous phase dispersed within the fat phase and an emulsifier composition, said emulsifier composition comprising an Acetone-insoluble (AI) component containing a Phosphatidyl Choline (PC), a Phosphatidyl Inositol (PI), a Phosphatidyl Ethanolamine (PE) and a Phosphatidic Acid (PA), wherein PC is in an amount of at most 15.5% relative to the total weight of the emulsifier composition and wherein the emulsifier composition is characterized by a weight ratio R of at most 65%, the ratio R being defined as (1) wherein PC+PI+PE+PA is the sum of the individual weights of the respective constituents of the AI component and AI is the total weight of the AI component.

A method for the purification of lecithin, comprising the steps of: Lecithin substantially free of poly-aromatic hydrocarbons, and a food or feed product comprising said lecithin.

Method for the purification of lecithin

The present invention relates to a novel phospholipid emulsifier composition allowing stabilizing water-in-oil emulsions, and to a novel process for the preparation of such emulsions involving a counter-current extraction process involving a plurality of mixing and separation stages for fractionating a phospholipid-containing feed material into two or more fractions enriched in one or more phospholipids.

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Hamburg, Germany

Arnulf Schoeppe