Lever Brothers Company

David P Moran

David G Sharp

John J Hepburn

Janos Bodor

Iain J Campbell

Anthony Crossley

Inga Elna Wilton

Lennart Olof Envall

Grahame Gould

Kurt Lage Sundstroem

Henricus Jacobus Pennings

Peter W Halstead

There is disclosed a process for producing a water-in-oil emulsion spread from a starting oil-in-water dairy cream which is substantially free from added emulsifiers. By shearing and cooling the dairy cream in the absence of a cream/air interface using an apparatus means internally coated with a hydrophobic material, an inversion occurs to produce the final water-in-oil emulsion spread.

Process for producing a reduced fat spread

A process for producing a reduced fat spread, comprising churning an oil-in-water-cream in the absence of an air/water interface, to increase its viscosity up to a value close to or equal to the peak viscosity, achieve partial phase inversion and obtain a spread with substantially the same level of fat as the starting cream, said spread comprising a network of aggregated fat and both encapsulated and free aqueous phase.

Reduced fat spread and a process for the production thereof

There is disclosed an edible emulsion comprising at least two differently formulated aqueous phases containing microbiologically labile nutrients and ingredients inhibiting bacterial growth, said aqueous phases being present in the form of discrete, differently formulated drops dispersed in a continuous phase, wherein an effective amount of each ingredient inhibiting bacterial growth is concentrated along with a nutrient in part of the dispersed aqueous drops and none of the nutrients is present unprotected.

Edible emulsion having an improved microbiological stability

Spreads containing 20-60%, preferably 30-50% fat are disclosed wherein there is

Low fat spread and process for producing same

There is disclosed a process for producing an oil-in-water-in-oil emulsion, which comprises:

Process for producing a spread starting from a bimodal dispersed phase

The invention provides fat-continuous emulsions containing medium melting gelling agents, i.e. those with a softening point of &gt;33.degree. C. and a sharp decrease in gel strength at 45.degree.-70.degree. C., the gel strength below the softening point being 0.1-30 N/cm.sup.2. Suitable gelling agents include e.g. carrageenan/locust bean gum mixtures.

Edible emulsions containing gelling agents

This invention provides emulsions comprising a continuous fatty phase and a dispersed liquid aqueous phase and dispersed gelled aqueous ingredients, e.g. prepared by blending a gelling agent containing low fat spread in line with one free from gelling agents.

Edible emulsions and process for their preparation

The invention provides food products comprising a continuous aqueous phase and a dispersed gelled aqueous phase. The dispersed phase is preferably made up of gelled water beads of average diameter of 5-10 microns, which beads can, if desired, be coated with a layer of oil. The gelled water beads can contain hydrocolloids, e.g. locust bean gum.

Food product

The invention relates to emulsions of the low calorie type, i.e., water-in-oil type emulsions of a fat content of 35-65 percent. The emulsions contain a fat blend having a solids content of 10-35 percent at all temperatures from 10.degree.-20.degree. C, a difference in solids content at 10.degree. and 20.degree. C of no more than 10 percent and a solids content at 30.degree. C of less than 5 percent. Monoglycerides, preferably of an iodine value of 20-100, are present and preferably oil-in-water emulsion promoting emulsifiers as well. The emulsion destabilizes at body temperature; the degree of destabilization is expressed by the 'Phase Instability Temperature.'

Phase inverting low fat spreads

The invention relates to water-in-oil type low fat spreads of a fat content of 30-50%, the continuous fatty phase containing a fat blend which is plastic at room temperature and the dispersed aqueous phase containing phosphatides, proteinaceous ingredients and dispersed fat.

Proteinaceous low fat spread

Cake batter is prepared by mixing separate aqueous and fat phases previously heat-treated, the aqueous phase being first aerated mechanically. The batter is packaged and can be stored at refrigerator temperatures for considerable periods without deterioration.

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Covington, United Kingdom

David P Moran