Loders Croklaan B.v.

Unilever Patent Holdings B.v.

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

Loders Croklaan USA LLC

Lever Brothers Company

Other

Lever Brothers Company, Division of Conopco, Inc.

Loders-croklan B.v.

Frederick William Cain

Stephen Raymond Moore

Gerald Patrick McNeill

Adrian D Hughes

Ulrike Schmid

Paul Thomas Quinlan

Julia Sarah Rogers

Willem Dekker

Nico Zwikstra

John Bernard Harris

Bettina Schmidl

Helga Gerda Manson Nee Van Der Struik

Kevin W Smith

Olga Cornelia Zwemmer

Malcolm G Jones

Geoffrey Talbot

Victoria Taran

Neil G Hargreaves

Krish Bhaggan

Maarten J Klaassen

Jeroen Nicolaas Van Straalen

Jan D Lakeman

Ian T Norton

Jonathan Richard Powell

Leendert Hendrik Wesdorp

Preyesh Parmar

Harold Kazier

Anne Cynthia Peilow

Jacob C Burger

Petrus J Sijtsema

Martin John Izzard

John Hugh Pierce

Andreas Menzel

Arie Loots

Tom Tongue

Anthony Vincent Rawlings

Martin Richard Green

Allan Watkinson

Johannes Visser

John Anthony Bosley

Patrick J Dunphy

Simon Alaluf

Youchun Yan

Sietze Theodorus Bouwer

Erik Schweitzer

Imro 't Zand

Hendrikus Slager

Kevin Warren Smith

Anne Hailes

Hubertus Cornelis Van Gastel

Bertus Marinus Van Bogegom

Adrianus Jozef Kuin

Erik Johan Anton Schweitzer

Anna Louise Brown

Michel Henrias Van Der Hoek

Jennifer I Day

Elizabeth Y Salgado

Gina Suzette Hutson

Jane C Bennett

John H Pierce

Thanh V Lu

Laurentius F Van Dongen

Deryck J Cebula

Joke Ten Wolde-Hakvoort

Yvonne Hildering

Erik Johannes Anton Schweitzer

Scott Sinclair Barclay

Claudia Koenen

Timothy Scott Surin

Christiaan Beindorff

Jeroen Nicolaas M Van Straalen

Ingrid Celestina Mohede

Michel Henricus Wilhelmus Van Den Hoek

Heng Long Hu

Tony Herzing

Leo Frans Vermaas

James Cameron Mitchell

Simon B Ross-Murphy

Allan H Clark

Ian T Nortan

Maurizio Decio

Josipa Paska

Dryck J Cebula

Ian D Bowler

Franciscus Duurland

Imro T Zand

Confectionery compositions, suitable for fillings, comprise one or more confectionery additives selected from sugar, cocoa powder, milk powder, yoghurt powder, flavoring and emulsifier, together with a fat blend comprising: (i) polyunsaturated fatty acid residues in an amount of greater than 40% by weight based on total fatty acid residues in the fat blend; (ii) S2U triglycerides in an amount of between 10 and 50% by weight based on the weight of the fat blend, wherein S is a saturated fatty acid residue having 12-24 carbon atoms and U is an unsaturated fatty acid residue having 12-24 carbon atoms; and (iii) H2M+M2H triglycerides in an amount of less than 5% by weight based on the weight of the fat blend, wherein H is a saturated fatty acid residue having at least 16 carbon atoms and M is a saturated fatty acid residue having 8 to 14 carbon atoms; and wherein the fat blend has a content of trans fatty acid residues of less than 3% by weight based on total fatty acid residues in the fat blend, a content of diglycerides of less than 3% by weight of the fat blend and a C12 fatty acid residue content of less than 5% by weight based on total fatty acid residues in the fat blend. The composition is particularly useful as a confectionery or bakery filling.

Confectionery compositions

A process for the production of a composition comprising 1,3-dioleyl-2-palmitoyl glyceride (OPO) comprises subjecting a palm oil stearin, with an iodine value (IV) between about 2 and about 12 to enzymic transesterification, with oleic acid or a non-glyceride ester thereof.

Process for producing a triglyceride

A process for producing triglycerides which comprises: (a) subjecting a first triglyceride comprising at least 40% by moles of oleic acid residues, based on total acyl groups in the triglyceride, to an alcoholysis reaction with an alcohol having from 1 to 6 carbon atoms to obtain a composition comprising 2-oleoyl monoglyceride and at least one acyl ester of said alcohol; (b) reacting the 2-oleoyl monoglyceride with an acylating agent comprising at least one C12 to C24 saturated fatty acid, at least one ester of said fatty acid or a mixture thereof, to obtain a 1,3-saturated fatty acid acyl 2-oleoyl glyceride; and (c) separating at least a part of the at least one acyl ester after or during step (a) or step (b); (d) reacting the acyl ester with a second glyceride to form 1,3-dioleoyl 2-palmitoyl glyceride.

Triglyceride process

A process for producing triglycerides comprises: (a) subjecting a first triglyceride comprising at least 40% by moles of oleic acid residues, based on total acyl groups in the triglyceride, to a reaction with stearic acid, at least one ester of stearic acid or a mixture thereof, to obtain a composition comprising 1,3-distearoyl 2-oleoyl glyceride and trioleoyl glyceride; (b) treating the composition to form a first fraction having an increased amount by weight of oleoyl groups compared to said composition and a second fraction having an increased amount by weight of stearoyl groups compared to said composition; (c) hydrolysing the first fraction to form oleic acid; and (d) reacting said oleic acid or an ester thereof with a triglyceride comprising at least 50% by moles of palmitic acid residues, based on total acyl groups, to form a composition comprising 1,3-dioleoyl 2-palmitoyl glyceride.

Process for producing triglycerides

Compositions suitable for use as a frying fat or oil may be derived from palm oil by a process comprising interesterification and comprise triglycerides. The compositions may have a content of saturated fatty acids having from 12 to 24 carbon atoms (SAFA) of at least 53% by weight, and a content of unsaturated fatty acids having 18 carbon atoms of less than 47% by weight. The compositions may be used to prepare fried foods such as donuts.

Frying fats and oils

The invention concerns blends of a hydroquinone substituted poly unsaturated fatty acid (as present in Kombo nut oil) or a derivative thereof, which blends comprised: Food products and food supplements comprising such hydroquinone substituted acids are also part of the invention. The substituted acids display many useful health benefits.

Food supplements comprising, as a health component, sargahydroquinoic acid or derivative thereof

A composition which is suitable as a replacement for chocolate comprises: at least one ingredient selected from the group consisting of cocoa-derived materials and sugars; and at least 25% by weight of a fat phase, said fat phase comprising at least 60% by weight of the fat phase of a triglyceride mixture of the (H2M+M2H) type, wherein H is selected from saturated fatty acids having at least 16 carbon atoms and monounsaturated fatty acids having 18 carbon atoms and M is selected from saturated fatty acids having from 8 to 14 carbon atoms, and the triglyceride mixture comprises said monounsaturated fatty acids having 18 carbon atoms at a level of between 3 and 25% by weight based on total fatty acids. The composition may be used to coat bakery products.

Composition and coated bakery products

Blends comprising a glyceride and ursolic acid and oleanolic acid in weight ratios of 1:99 to 99:1 that contain less than 20 wt % of natural apolar components and/or low molecular weight components, normally present in natural extract for ursolic acid and oleanolic acid do not display the negative off taste of the natural extracts anymore.

Blends of ursolic acid/oleanolic acid

The invention concerns a novel process for the production of glycerol esters of polyunsaturated fatty acids, in particular of C18:2 conjugated fatty acids, by converting the polyunsaturated fatty acids with glycerol in the presence of a mixed catalyst comprising a combination of a food grade salt of a strong base and a weak acid and a soap of an organic acid with 2-26 C-atoms, preferably 10-20 C-atoms.

Process for the production of CLA triglycerides

Our invention concerns a mixture of CLA glycerides, and/or CLA-fatty acids and or CLA-alkyl esters and another component, wherein the other component (=component A) is selected for its capacity to alleviate problems related to insulin resistance in mammals, using CLA rich diets and/or foods and/or food supplements using an appropriate in vitro test so that in at least one step of the in vitro test, as described in the text, an improvement in test results is obtained of at least 4% by the blend of the CLA derivative and component A when compared to the CLA derivative only. The inventon further concerns CLA rich dietic food, food supplements and foods containing the combination of CLA and component A as defined, while also the use of this combination for achieving an alleviation of insulin resistance is part of the invention.

Mixtures for stimulating glucose up-take

Structured particulate systems of active solid organic components in a matrix in a weight ratio of 99:1 to 1:99 and a mean weight diameter of 25 to 500 microns wherein the active organic component is selected from the group consisting of oleanoic acid, ursolic acid, folic acid, policosanol, phytosterols, or derivatives or salts thereof are novel and can be used to improve the oral properties and/or the homogeneity of the organic, solid, active component in a food product.

Structured particulate systems

Compositions comprising glycerides containing conjugated linoleic acid moieties. These glycerides are prepared by an enzymatic conversion process which is selective to provide specific isomers, advantageously the cis , trans and trans , cis linoleic acid isomers or vice versa. The compositions may be blended with complementary fats and may be used in foods, food supplements and pharmaceutical compositions.

Process for the preparation of materials with a high content of long chain polyunsaturated fatty acids

A method for improving the chalky-off taste and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt % on food product, of a structured particulate system comprising one or more active components in a matrix in a weight ratio of 1:99 to 99:1 and wherein the mean weight diameter of the particles of the structured particulate system ranges from 25 to 500 microns.

Method for improving the performance of a food product

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Wormerveer, Netherlands

Frederick William Cain