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

Lever Brothers Company

Unilever Home and Personal Care Usa, Division of Conopco, Inc.

Lever Brothers Company, Division of Conopco, Inc.

Unilever Patent Holdings B.v.

Good Humor-breyers Ice Cream, Division of Conopco, Inc.

Thomas J. Lipton Co., Division of Conopco, Inc.

Thoma J. Lipton Co., Division of Conopco, Inc.

Charles R Brown

Ian T Norton

Jeffrey Underdown

Michael Paul Aronson

Malcolm G Jones

Ian Timothy Norton

Peter Fairley

Robert James Chatfield

Ingrid A Appelqvist

Leendert H Wesdorp

Mark Emmett Malone

Jason Richard Williams

Robert A Madsen

Daniel J Kochakji

Michele Alice Buchanan

Peter Simon Carew

Richard E Rubow

Jennifer Elizabeth Homan

Peter Wilding

Jeremy B Carter

Ingrid Anne Appelqvist

Rosalind Clare Hodges

Peter Harris

John Charles Eklund

Jeannette Marcia Evans

Alex Aldred

Paul J Baumanis

Isan T Norton

Joanne M Brown

Edwin Willis

Stephen C Daniels

Shear gel compositions

Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.

Frozen low-fat food emulsions

An aqueous detergent composition, which is in the form of a thickened, mobile fluid, comprising foaming detergent and a polymer or polymer mixture which is capable of forming a reversible gel, which polymer or mixture is present in the composition as a multiplicity of individual gel particles.

Detergent compositions

A thickened, aqueous detergent composition having an aqueous phase containing foaming surfactant, carrageenan and water. Conveniently, the carrageenan is at least half kappa or iota carrageenan, or a mixture of the two.

Aqueous detergent compositions thickened using carrageenan

A liquid sauce, soup or gravy product having high temperature, shear and storage stability and having a smooth texture comprising an aqueous phase and an oil phase. The aqueous phase includes;

Food product

A thickened foodstuff having improved storage stability and retention of smoothness upon reheating which contains a non-pre-gelatinized amylose polymer containing component and a second biopolymer selected from the group consisting of a sheared amylopectin component, iota carrageenan, kappa carrageenan, xanthan, maltodextrins, pectins, alginates, agar, gum arabic, locust bean gum, guar gum, carboxymethyl cellulose, hydroxy propyl methyl cellulose, and mixtures thereof; with the amylose polymer containing component present as a dispersed phase.

Thickened foodstuff having improved storage stability and process of

Low fat spread

A pourable acidic dressing containing selected non-starch polysaccharides in the form of sheared gel particles to suspend particulate materials in the dressing. The dressing contains up to small amounts of xanthan which are rheologically acceptable.

Pourable salad dressings

A process for preparing an edible plastic dispersion and products thereof wherein the dispersion comprises at least two gelling agents forming at least two distinct gelled phases and 0-20 wt. % of a fat. The dispersion contains a surplus A-dispersed phase and a B-continuous phase formed under the conditions of the process in contrast to a surplus A-continuous phase and B-dispersed phase formed under quiescent conditions.

Process of making a water continuous dispersion with more than 50%

A meat product comprising a meat phase and an aqueous phase, said aqueous phase comprising at least two gelling agents which form at least two distinct gelled phases, each gelling agent having a gel-melting temperature of at least 40.degree. C.

Meat products containing gelling agents

The invention concerns with translucent, thixotropic non-particulate denatured protein containing aqueous gels. Also a process for the preparation of these gels is disclosed. The gels can be incorporated in food products and in cosmetics.

Translucent, thixotropic hygel

The invention pertains to aqueous gels, gel-forming compositions and composites containing the same, comprising carrageenan and a cation of such a type and in such a concentration that the gel has a transition midpoint temperature below 45.degree. C. and a yield stress of at least 0.5 kN/m.sup.2 at 5.degree. C. The gels or gel-forming compositions can advantageously be used in food and toiletry products.

Aqueous gel comprising carrageenan

The invention pertains to an edible dispersion and a process for making same, comprising an aqueous and a fat phase, the aqueous phase being gel-forming and comprising carrageenan and a cation of a type and in a concentration effective to cause the aqueous phase to have a transition midpoint temperature of below 50.degree. C. Dispersion according to the invention can be advantageously applied in water-in-oil spreads, mayonnaise, salad dressings, etc.

Edible dispersion

A defatted meal originating from oil-bearing seeds such as soybean, rapeseed or cottonseed is treated with an acidic aqueous solution to solubilize protein present in the meal. If desired any insoluble carbohydrates present can be removed. The pH of the resulting slurry or clarified solution is lowered to between 2.0 and 3.0 and maintained to dissociate the protein into its subunits. The slurry or clarified solution is heated to cause aggregation of the subunits and its pH is then raised prior to ultra-filtration. A membrane is employed which retains the proteinaceous material and yet allows salts and low molecular sugar to permeate.

Process for producing a proteinaceous material having a high water

Growing community of inventors

Bedford, United Kingdom

Charles R Brown