Upfield Europe B.v.

Phytopharm Plc

Unilever Bestfoods, North America Division of Conopco, Inc.

Unilever Plc

Unilever, N.v.

Unilever Bcs Limited

Unilever Plc, a Company Registered in England and Wales Under Company No. 41424

Unilever Bcs Europe B.v.

Frederik Michiel Meeuse

Teunis De Man

Bernard Charles Sekula

Amir Maximiliaan Batenburg

Cornelis A Lagerwaard

Abraham Leenhouts

Ronald Peter Potman

Rosemary Antoinette Golden

Georg Christian Dol

Özgür Günyol

Leonardo José Sanchez Aquino

Luis Eduardo Saucedo Pizarro

Jan Alders Wieringa

Robert Beltman

Wim Theodorus Hogervorst

Ian Christopher Chandler

Kevin John Povey

Sybille Buchwald-Werner

Smail Alaoui Ismaili

Salomon Leendert Abrahamse

Egge Aart Eddy Rosing

Mohamed Said Chaara

Anthony John Barraclough

Salomon L Abrahamse

Egge A E Rosing

Mohamed S Chaara

Amir M Batenburg

Cornelis Abraham Lagerwaard

Özgür GÜNYOL

Kees Frederik Van Malssen

A process for preparing a water-in-oil emulsion which emulsion comprises oil and a hardstock fraction next to an aqueous phase. The process involves blending the melted hardstock fraction with a water-continuous dispersion comprising part or all of the oil and part or all of the aqueous phase and with a fat-continuous dispersion comprising the remainder of the oil and the remainder of the aqueous phase. The combined stream is mixed by a high shear mixer with short residence time.

Process for preparing fat continuous emulsions

A hardstock fat composition for use in making edible water-in-oil emulsions such as spreads, in particular (but not exclusively) when produced using the hardstock in the form of micronized fat powder, and process to use such hardstock fat to make a fat slurry and to make a water-in-oil emulsion (like spreads) using such hardstock fat. The hardstock fat may give improved properties of the resulting emulsion.

Hardstock fat composition

A process for mixing two or more streams of liquid oil which can be operated continuously, using a multi-inlet vortex mixer. The process is well suited to a process in which at least two streams of liquid oil have a different temperature, one being oil liquid at room temperature, one being solid at room temperature, but being melted for the mixing process.

Process for mixing liquid edible oil and a melted edible fat

A process for the preparation of an edible fat slurry containing oil and solid fat particles of hardstock fat, in which said slurry is made by adding a melted hardstock fat to cold liquid oil in a vessel over a period of time. The invention also relates to a process for turning such slurry into an oil-continuous emulsion.

Process for preparing fat slurries and a process for preparing emulsions of such slurries

A process for preparing a water-in-oil emulsion which emulsion comprises protein, oil and a hardstock fat. The process involves blending the melted hardstock fat with a water-continuous dispersion comprising protein and oil, wherein the temperature of the aqueous dispersion being mixed with the melted hardstock fat is below 15&#xb0; C., and said mixing is carried out by a high shear mixing device followed by a pin-stirrer.

Process for preparing fat continuous emulsions containing protein

A process for preparing a low fat water-in-oil emulsion which emulsion comprises water, oil and a hardstock fat. The process involves combining an aqueous phase and a fat phase, wherein the fat phase comprises the hardstock fat and which fat phase is at a temperature such that the fat phase is liquid, followed by subjecting the obtained mixture to high shear mixing effected a high shear mixing device, and wherein the product exiting the high shear mixing process the product is packed without having been subject to any further mixing or working process.

Process for preparing fat continuous emulsions low in fat

Extracts ofplant containing steroidal glycosides which have improved flavor, by virtue of reduced levels of discovered negative flavor compounds. Food compositions containing steroidal glycosides with reduced amounts of discovered negative flavor components are also included.

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Processes for the production ofplant extracts with a high content of steroidal glycosides and for minimizing heavy metal and/or polyaromatic hydrocarbon content inextracts.

High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsaturated ester.

High fiber and ready-to-serve, ambient stable fruit-based composition

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The Hague, Netherlands

Frederik Michiel Meeuse