Loders Croklaan B.v.

Loders Croklaan USA LLC

Unilever Patent Holdings B.v.

Unilever Home and Personal Care Usa, Division of Conopco, Inc.

Bunge Loders Croklaan B.v.

Unilever Plc

Unilever, N.v.

Gerald Patrick McNeill

Frederick William Cain

Stephen Raymond Moore

Olga Cornelia Zwemmer

Harold Kazier

Anthony Vincent Rawlings

Martin Richard Green

Jonathan Richard Powell

Simon Alaluf

Anthony George Herzing

Tom Tongue

Julia Sarah Rogers

Allan Watkinson

John Bernard Harris

Bettina Schmidl

Clive Roderick Harding

Maarten J Klaassen

Heng-Long Hu

Andreas Menzel

Koichi Iwata

Tony Herzing

Timothy Scott Surin

Donna Cindy Studenka

Simon Unilever Research Colworth Alaluf

Martin Richard Unilever Research Colworth Green

Jonathan Richard Unilever Res Colworth Powell

Clive Roderick Unilever Res Colworth Harding

Julia Sarah Unilever Research Colworth Rogers

Allan Unilever Research Colworth Watkinson

Composition suitable for use in baking

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

A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is:

Fat composition

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

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

Organic materials, comprising a mixture of at least two products (I) and (II), both containing isomers of conjugated long chain polyunsaturated fatty acids moieties (L ) and (L ) can be obtained by subjecting an organic material, selected from free fatty acids, mono-, di- or triglycerides, phospholipids, alkylesters or wax-esters, containing at least 5 wt. % of these conjugated polyunsaturated fatty acids, to an enzymic conversion (acidolysis, alcoholysis, esterification, hydrolysis) using an enzyme that can be discriminated between (L ) and (L ), so that original ratio L /L &equals;X in starting material is increased to X , wherein X &gE;1.1 X .

Organic materials, comprising a mixture of at least two products (I) and (II), both containing isomers of conjugated long chain polyunsaturated fatty acid moieties L and L can be obtained by subjecting an organic material, selected from free fatty acids, mono-, di- or tri-glycerides, phospholipids, alkyl esters or wax-esters containing at least 5 weight % of these conjugated polyunsaturated fatty acids, to an enzymatic conversion using an enzyme that can discriminate between L and L , so that the original weight ratio of L /L &equals;X in the starting material is increased to X wherein X &gE;than 1.1 X .

Triglycerides, that have at least two long chain polyunsaturated fatty acids L and L , from which at least one is present for more than 20 wt %, while the weight ratio L :L is at least 2 and which triglycerides also contain at least 2 wt % of saturated fatty acids with 2-12 and/or 20-24 C-atoms, but not more than 10 wt % of saturated fatty acids with 16-18 C-atoms, while at least 5 wt % of the saturated C -C or C -C fatty acid residues is bonded on a triglyceride molecule, wherein at least L and/or L is present, display a number of advantageous properties (e.g. higher oxidative stability, healthier, lower caloric, structuring properties, digestibility).

Triglycerides, rich in polyunsaturated fatty acids

Edible fat based flakes

Skin lightening composition

The invention concerns concentrates of shea sterols in glycerides with more than 12.5 wt % shea sterols, the preparation thereof by enzymic hydrolysis of glycerides in shea oils or fractions thereof and the application of the concentrates in aerated food products.

Sterol concentrates its application and preparation

Growing community of inventors

Channahon, IL, United States of America

Gerald Patrick McNeill