Lipton, Division of Conopco, Inc.

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

Unilever Bestfoods, North America Division of Conopco, Inc.

Lipton, Inc.

Cornelis Willem Van Oosten

Eckhard Floeter

Cornelis Sjouke Stellema

Henricus Arnoldus Hendrickx

Lourus Cornelis Lievense

Marnix P Van Amerongen

Girish N Desai

Wim Theodorus Hogervorst

Johannes Mattheus Cornelissen

Joanna Mary MacMillan

Gregor Gubler

Peter Van Den Enden

Karin Rainey

Jan Cornelissen

Igor Bodnar

Eckhard Fl{overscore (o)}ter

Edible W/O emulsion spread comprising a continuous fat phase which contains a natural structuring hardstock fat, which hardstock fat contains at least 45 wt. % of SOS triglyceride (S is C18-C24 fatty acid residue and 0 is an oleic acid residue). A fat with such composition may be isolated from plants belonging to the genus Allanblackia or the genus Pentadesma.

Edible spread containing a natural fat phase

The present invention relates to a sprayable browning composition which, when applied to a foodstuff, imparts a browning and optionally also a flavoring effect to the surface of the substrate to which it is applied. This is achieved by an oil in water emulsion comprising a browning agent and emulsifier.

Sprayable browning composition

Edible W/O-emulsion spread of which the fat phase comprises a vegetable hardstock fat, which hardstock fat contains at least 5 wt. % of Allanblackia fat and/or Pentadesma fat and which preferably contains at least 45 wt. % of SOS triglycerides (S denotes a fatty acid residue with a saturated C18-C24 carbon chain and O denotes an oleic acid residue).

An edible water-in-oil microemulsion that is transparent or translucent in appearance and comprises oil, a surfactant, a cosurfactant or cosolvent and a water phase comprising water and optional water-soluble components; the oil comprises from 25 to 97 wt % diglycerides relative to the total weight of glycerides.

Microemulsions

Method of manufacturing a sterol ester mixture

Pourable fat compositions, provided with thickeners having a good closed-shelf life are obtained, if the compositions have the following composition:

Pourable fat compositions containing a thickener

A FLUIDIZED fat composition is described which has an oil blend of 90-99.8 wt. % of an unhydrogenated liquid oil and 10-0.2 wt. % of a fully hydrogenated fat having an iodine value of less than 10 which forms a crystal network in the final composition. The composition optionally contains colors, flavorings, microcrystalline edible salt, essential oils, oleo and aqua resins, natural extractives in conjunction with herb and spices, cheeses and other seasonings, lecithin and antioxidants, starches, sugars, and other flavoring ingredients. It contains low saturated fatty acids and low to substantially no trans fatty acids.

Fluidized fat

Growing community of inventors

Vlaardingen, Netherlands

Cornelis Willem Van Oosten