Nestec S.a.

Helmut Traitler

Heike Winter

Oliver Chmiel

Hans-Juergen Wille

Nicholas Melachouris

Erich J Windhab

Scott A Westfall

Eric Raetz

Constantin Bertoli

Jean-Louis Viret

Heribert Johann Watzke

Michel Lagarde

Michael L Talbot

Daniele Spielmann

Mayda T De Pedro

Bettina Wolf

Manfred Berger

Kai Voepel

Jean-Yves Wessely

Yves Ingenbleek

Alfred Studer

Katalin Hosszu-Sackett

Fe S Estiandan

A chocolate composition and water are combined by preparing a water-in-oil emulsion and adding a molten chocolate composition to and mixing it with emulsion so that upon mixing, destruction of the emulsion substantially is avoided and so that the emulsion and chocolate composition are mixed to obtain a chocolate mass in which the water of the emulsion has a form of droplets distributed in a fatty phase of the chocolate mass to obtain a water-droplet-containing chocolate mass product and in which the water may be in an amount of up to 40% by weight.

Process for manufacturing chocolate compositions containing water

Improved process for the interesterification of a phospholipid with a triacyl glycerol is obtained by using an enzyme system containing immobilized lipase and immobilized phospholipase. The phospholipids obtained have better heat stabilized properties and better emulsifying properties than regular lecithin and may be used in emulsion systems or in coatings for instantized powders.

Process for the interesterification of phospholipids

An emulsion preconcentrate which contains a hydrolyzed fat and an aroma or flavor. The emulsion preconcentrate is included in frozen or chilled food products. Upon heating of the food product to above the melting point of the hydrolyzed fat, the emulsion preconcentrate spontaneously forms an emulsion having microemulsion characteristics with aqueous media in the food product to rapidly release the aroma or flavor.

Food microemulsion formulations

An emulsion preconcentrate which contains hydrolyzed coffee oil and a coffee aroma. The emulsion preconcentrate is mixed with soluble coffee powder to provide a soluble coffee product. Upon dissolution of the soluble coffee product in hot water, the emulsion preconcentrate spontaneously forms an oil-in-water emulsion including droplets in the microemulsion tange; the dispersed oil phase containing the aroma. This provides a burst of aroma.

Coffee aroma emulsion formulations

A reduced-calorie coated frozen confectionery is prepared by coating a frozen confectionery with a water-in-oil emulsion which contains 40% to 55% by weight water, 2% to 4% by weight of an emulsifier system that includes decaglycerine decaoleate, and less than about 3% by weight water-soluble compounds.

Preparation of reduced-calorie coated frozen confectionery

Cosmetic compositions in the form of oil-in-water emulsions, water-in-oil emulsions and anhydrous formulations have fatty phases which contain fatty acid diesters of 2,3-butanediol.

Cosmetic compositions containing 2,3-butanediol fatty acid diesters

Fat substitutes are prepared without a molecular distillation step by enzymatically or chemically interesterifying a fully hydrogenated vegetable oil rich in stearic acid (FHLCT) with a medium chain fatty acid triglyceride rich in caproic, caprylic and capric fatty acids (MCT) under conditions such that the amount of tristearin in the interesterified mixture is lower than 5% by weight. The interesterified mixture is bleached and deodorized, and may be used as a substitute for butterfat or vegetable butter, e.g., cocoa butter.

Preparation of butterfat and vegetable butter substitutes

A crumb-flavored milk composition is prepared by incorporating free fatty acids selected from the group consisting of oleic acid, linoleic acid and .alpha.-linolenic acid, or by incorporating a lysolecithin lysate or a milk treated with a modified lipase which preferentially releases unsaturated long-chain fatty acids.

Preparation of crumb-flavored milk chocolate

A native lipase from Mucor javanicus is modified by bonding it to a pectin. The pectin-modified lipase releases fatty acids of identical chain length from a lipidic substrate in a lower saturated-to-unsaturated fatty acid ratio than the native, unmodified, lipase.

Pectin-modified lipase from Mucor javanicus with lowered

Reduced calorie animal food compositions are prepared by incorporating into a fat-containing food a caloric moderator selected from the group of 2,3-butanediol diesters of C.sub.16-14 22 fatty acids.

Process for making reduced-calorie animal foods

Food compositions are prepared by incorporating in a food a diester or triester of fatty acids and an aliphatic C.sub.4-5 diol or triol having secondary alcohol functions. Fried foods may be prepared by frying the food in the presence of the diester or triester.

Hypocaloric food composition

A mixture of fatty acids, including derivatives thereof, containing polyunsaturated fatty acids, including derivatives thereof, are reacted with urea in solution. The reaction medium is pumped through at least one scraped-surface heat exchanger for cooling the reaction medium for forming a dispersion of a solid inclusion complex and a liquid phase. The liquid phase which contains a fraction enriched with polyunsaturated fatty acids, including derivatives thereof, then is separated from the inclusion complex.

Process for the continuous fractionation of a mixture of fatty acids

Substantially pure stearidonic acid is isolated from a mixture of polyunsaturated fatty acids by fractionating at 25% to 35% by weight solution of fatty acids by high-performance reverse-phase liquid chromatography using a mobile phase of 75% to 95% by weight methanol and 25% to 5% by weight water. The isolated stearidonic acid is used to prepare pharmaceutical compositions which are administered to treat cardiovascular and thrombo-embolic diseases associated with platelet aggregation.

Isolation of stearidonic acid from fatty acid mixtures

A mixture of fatty acids, including derivatives thereof, containing polyunsaturated fatty acids, including derivatives thereof, are fractionated by reacting the mixture with urea in solution for forming a reaction medium which then is pumped at least through one scraped-surface heat exchanger for cooling the reaction medium for forming a dispersion of a solid inclusion complex and a liquid phase. The liquid phase then is separated from the inclusion complex for obtaining a fraction enriched with polyunsaturated fatty acids, including derivatives thereof.

Cosmetic and dermatological compositions containing from 1% to 30% by weight of an oil extracted from pips of Ribes genus fruits containing at least 4% by weight of .gamma.-linolenic acid are provided. The oil is substantially free from waxes, odorous compounds, colorings and free fatty acids.

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Corseaux, Switzerland

Helmut Traitler