Conopco, Inc.

Lever Brothers Company

Lipton, Division of Conopco, Inc.

Berend Jan Arends

Johannes Jozef M Janssen

Teunis De Man

Cornelis Den Hollander

Rudi Den Adel

Renoo Avinash Blindt

Maria Patrick

Christiaan Michaël Beindorff

Jo Janssen

The invention relates to a spray crystallization process for making solid particles suitable for structuring an oil containing dispersion, solid particles obtainable by said process and use of said particles for structuring oil containing dispersions.

Cryogenic spray process

The invention relates to edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and a free flowing density of 10 to 350 g/l; with the proviso that when the free flowing density is equal to or greater than C, the full width at half maximum is equal to or greater than ((A*free flowing density)+B), wherein A is 0.0005625, B is 0.213 degrees and C is 90 g/l. The invention further relates to a method of preparing a fat continuous spread comprising the use of such edible fat powder.

Edible fat powders

The present invention relates to a process for the crystallization of a solid phase from a liquid, characterized in that the liquid during crystallization is subjected to ultrasound in the absence of transient cavitation. In particular the liquid is sonicated under such conditions of time and frequency that nucleation of stable crystals in the liquid is induced without exceeding the cavitation threshold and the occurrence of transient cavitation and the accompanying flavor deterioration is avoided. The liquid preferably is a triglyceride oil such as a vegetable oil or animal fat, e.g. liquefied milk fat.

Crystallization process using ultrasound

A process for producing fat-continuous emulsions which are stable at relatively high ambient temperatures and which give on consumption an improved impression of water-soluble flavoring components, particularly salt or sugar. The process involves adding said flavoring components in the form of a dispersion in a pourable or liquid fat into a partly crystallized water/oil emulsion.

Process for producing a fat-continuous emulsion spread with improved

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Vlaardingen, Netherlands

Berend Jan Arends