Conopco, Inc.

Unilever Bestfoods, North America Division of Conopco, Inc.

Upfield Europe B.v.

Unilever Bcs Us, Inc.

Other

Eckhard Flöter

Hindrik Huizinga

Gijsbert Michiel Peter Van Kempen

Gautam Satyamurthy Nivarthy

Frank Emile Wubbolts

Johannes Jozef M Janssen

Wim Theodorus Hogervorst

Gerrit Jan W Goudappel

Sandra Petronella Barendse

Dirk Simon Hendriks Van Horsen

Xavier Yves Lauteslager

Gabriel Jacobus Lansbergen

Cornelia Sophia M Van Den Berg

Teunis De Man

Irene Erica Smit-Kingma

Cornelis Sjouke Stellema

Jan Alders Wieringa

Rainer Weisbecker

Michael Gude

Marta Bartoccini

Susanna Kimberley Van Der Hoorn

Hilda Batsheva Ten Brink

Corrine Frances Lawrence

Mattheus Adrianus Zuiderwijk

Marijke Willemien Edelman

Johannes Cornelis Brug

Johanna Maria Besselink

Brigitta Boer

Cornelia Sophia Maartje Van Den Berg

Johannes Robert Bons

Johannes Arie Laan

The invention relates to an edible dispersion having a Bostwick value of at least 4 at 15&#xb0; C., wherein: 1 wt. %&#x3c;H3&#x3c;6 wt. %; 1 wt. %&#x3c;H2U&#x3c;20 wt. %; and wherein at least 30 wt. % of the H3 triglycerides consist of monoacid triglycerides; H representing long-chain saturated fatty acids containing at least 16 carbon atoms and U representing cis-unsaturated fatty acids.

Edible dispersions comprising oil and structuring agent

The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.

Process for the preparation of an edible dispersion comprising oil and structuring agent

The invention relates to an edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co-crystallized fat powder. The invention further relates to the use of said fat powder to prepare a fat containing emulsion. The invention also relates to a process for the preparation of said edible fat powder wherein the edible fat powder is prepared from a molten mixture comprising at least two natural fats.

Edible fat powders

Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.

Process for the preparation of a spreadable dispersion

The invention relates to a method of preparing an edible fat continuous spread comprising a dispersed aqueous phase and crystalline non-esterified plant sterol, said method comprising the steps of preparing a fat continuous emulsion and mixing said emulsion with fast re-crystallized non-esterified plant sterol.

Edible fat continuous spreads

The invention relates to water-in-oil emulsion comprising 50 to 85 wt. % of an aqueous phase and 15 to 50 wt. % of a fatphase, wherein said fat phase comprises HOH triglycerides in an amount of 8 to 50% of the total weight of the fat phase, and HHH triglycerides in an amount of 1 to 6% of the total weight of the fat phase, wherein at least 25% of said HHH triglycerides contain at least two different fatty acid residues, where 'H' denotes a saturated fatty acid residue with 16 to 24 carbon atoms and 'O' an oleic acid residue. The invention further relates to a process for the preparation of an edible water-in-oil emulsion according to the invention. The invention also relates to the use of a HHH triglyceride fat to promote inversion of an oil-in-water-emulsion comprising 15 to 50 wt % of a fat phase, into a water-in-oil emulsion, wherein said fat phase comprises HOH triglycerides.

Low-fat water-in-oil emulsion containing substantial amounts of HOH triglycerides

Process wherein the fatty acid residues on a glyceride moiety are randomised over the terminal and middle positions, wherein the process proceeds to a conversion degree on the terminal positions, Re, ranging from 0.3 to 0.95, and wherein a conversion degree on the middle position, Ra, ranges from 0.06 to 0.75, and wherein Ra is greater than 0.32Re-0.08, the process comprises the exposure of a triglyceride fat to a catalyst comprising a lipase wherein the lipase is a Thermomyces lanuginosa lipase which has an activity of at least 250 IUN corresponding to 22 g/(g*h) at the onset of the process.

Enzymatic modification of triglyceride fats

Edible water-in-oil emulsion comprising a source of mineral and 15 to 95 wt % fat, wherein the mineral is present in the aqueous phase and wherein the mineral is in-homogenously distributed over the aqueous phase and a process for making such an emulsion.

Edible emulsions with mineral

Particulate compositions comprising 10-90% wt of a matrix material and 10-90% wt of triglycerides of fatty acids, wherein of said triglycerides the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty acids of 16 or more carbon atoms and 1 cis-unsaturated fatty acid) taken together is at least 55% wt based on the total amount of triglycerides, wherein the compositions are preferably low in triglycerides of transunsaturated fatty acids, for use as for example a creamer and/or whitener. The invention also relates to a process for preparing such particulates and food products containing such creamer.

Particulate creamer comprising fat and food compositions comprising said creamer

Food compositions comprising 5-80% wt of triglycerides of fatty acids, 2-80% wt of an edible salt, which compositions contain less than 15% moisture, wherein the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty acids of 16 or more carbon atoms and 1 cis-unsaturated fatty acid) taken together is at least 55% wt based on the total amount of triglycerides.

Food products comprising fat and a salt

Triglyceride fat which comprises HUU triglycerides and at least 18 wt. % of HOH and HLH triglycerides, while the ratio HOH:HLH is in the range 30/70 to 85/15, which fat is characterized in that the fat contains at least 20 wt. % of HUU and 8&#x2013;30 wt. % of SOO triglycerides, where O denotes the residue of oleic acid, S of stearic acid, L of linoleic acid, U of oleic acid or linoleic acid and H denotes the residue of a saturated fatty acid with more than 15 carbon atoms with the proviso that at least 50 wt. % of the saturated fatty acids in HOH, HLH and HUU are stearic acid. The fat is obtained preferably by blending two natural high stearic fats.

Triglyceride fat suitable for spread manufacture

Growing community of inventors

Vlaardingen, Netherlands

Eckhard Flöter