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

Lipton, Division of Conopco, Inc.

Girish N Desai

Janos Bodor

Cornelis Willem Van Oosten

Jan Cornelissen

Thomas Wajda

Karin Rainey

Benjamin Sander

Ravinder Reddy

Karin Maria Rainey

Morteza Nematollahi

A food composition dispensed by a spraying mechanism comprising an oil phase comprising 10 to 80 wt. % of an edible oil based on total composition, 1 to 5 wt. % lecithin, an effective amount of an emulsifier, and an aqueous phase comprising an acidifier and water.

Lecithin based spray product

A FLUIDIZED fat composition is described which has an oil blend of 90-99.8 wt. % of an unhydrogenated liquid oil and 10-0.2 wt. % of a fully hydrogenated fat having an iodine value of less than 10 which forms a crystal network in the final composition. The composition optionally contains colors, flavorings, microcrystalline edible salt, essential oils, oleo and aqua resins, natural extractives in conjunction with herb and spices, cheeses and other seasonings, lecithin and antioxidants, starches, sugars, and other flavoring ingredients. It contains low saturated fatty acids and low to substantially no trans fatty acids.

Fluidized fat

Fat products provided in liquid pumpable form such as shortening, margarine and other bread spreads, while still maintaining relatively high solid fat content (N20=12-22). The products are made by cooling the fat composition to the alpha crystallization temperature and seeding it with matured crystals of the same fat composition. Subsequently, the product is matured, by stirring for a period of time which may be 20 hours or so. The product of the invention can stay pumpable without further stirring for extended periods of time, such as five weeks, or more.

Pumpable oleaginous compositions

A novel microwavable susceptor used for cooking expandable dough in a microwave oven is disclosed. Specifically, the susceptor comprises an inner region and an outer region, the inner region having a pattern of metalized and/or non-metalized portions wherein the intensity of the inner region is about from about 25% to about 75% and the outer region has an intensity arbitrarily set at about 100%. A cookie dough composition having desirable spreadable characteristics useful for baking in a microwave is also disclosed. The susceptor is reusable.

Patterned susceptor for microwavable cookie dough

An emulsion for use as a shortening substitute is disclosed to contain from about 10% to about 40% of a fat phase containing a triglyceride and emulsifier containing propylene glycol monoester of fats and fatty acids; from about 60% to about 90% of an aqueous phase containing 5% to about 30% of a viscosifier and 10% to 50% of a polyol humectant. The viscosifier may include a starch, a starch derivative, or a gum. This plastic emulsion is used to make a reduced fat shortening substitute in bakery products.

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Ellicott City, MD, United States of America

Girish N Desai