Lipton, Division of Conopco, Inc.

Unilever Bestfoods, North America Division of Conopco, Inc.

Eckhard Floeter

Cornelis Sjouke Stellema

Cornelis Willem Van Oosten

Jan Benjamins

Henricus Arnoldus Hendrickx

Jochen Effey

Rowdy Van Gelder

Jan P Van Iersel

Jacobus Van Eendenburg

Eddie G Pelan

Karel Abraham Kuypers

Johannes Robert Bons

A fat suited as fat phase for the manufacture of low fat spreads which are stable at elevated ambient temperatures which fat comprises a mixture of triglycerides, in which&#x2014;2.5 to 5.5 wt. % of the triglycerides are HHH triglycerides,&#x2014;25 to 65 wt. %, preferably 25 to 55 wt. % of the HHH triglycerides are monoacid triglycerides and the remaining HHH triglycerides are composed of mixed fatty acid residues,&#x2014;1.5 to 5 wt. % of the triglycerides are HHM and HMH triglycerides,&#x2014;at least 85 wt. % of the fatty acid residues H in HHM and HMH are palmitic acid residues, where H denotes saturated fatty acid residues having chain lengths larger than 15 carbon atoms and M denotes saturated fatty acid residues having chain lengths of either 12 or 14 carbon atoms and where the M-residue is placed either in the middle or in one of the terminal positions. Such fat phase can be obtained by incorporating in a triglyceride oil a fat A and a fat B where the fat A and the fat B together amount to 6-15 wt. % of the fat and the A/B weigh ratio is in the range 1/9 to 4/6, characterized in that of fat A&#x2014;at least 50 wt. % of the triglycerides are fully saturated&#x2014;at least 80 wt. % of the constituting saturated fatty acid residues have a chain length of 16 carbon atoms (P) or 18 carbon atoms (S), the ratio P:S being in the range 75:25-25:75,&#x2014;up to 5 wt. % of the saturated fatty acid residues have a chain length of 12 or 14 carbon atoms and in that of fat B&#x2014;at least 20 wt. %, preferably at least 25 wt. % of the triglycerides consist of HHM and HMH triglycerides.

Triglyceride fat

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

Process for the preparation of an edible triglyceride fat which is able to structure a liquid oil which process comprises the steps

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).

The invention relates to pourable water and oil containing emulsions comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase. Emulsions according to the invention show increased stability.

Pourable water and oil containing emulsions comprising gas bubbles

Food product comprising gas bubbles

Triglyceride fat comprising a stearin fraction of a high stearic, high oleic sunflower oil and a margarine fat phase comprising said stearin in admixture with a liquid vegetable oil in a weight ratio of 20:80 to 80:20.

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Vlaardingen, Netherlands

Eckhard Floeter