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

Unilever Patent Holdings B.v.

Lipton, Inc.

Hessel Turksma

Albertje Johanna Knoops

Keshab L Ganguli

Karel Petrus Van Putte

Leendert H Wesdorp

Isaac Heertje

Elias Cornelis Royers

Jan Van Buuren

Michael Gude

Franciscus H Hulsker

Elias Comelis Royers

Cornelis Winkel

Anton R Van Immerseel

Henricus Arnoldus Hendrickx

Williams Andreas De Groot

Hendricus Arnoldus Hendrickx

George C Michaelides

Karel P A M Van Putte

Isa&auml;c Heertje

Egge Aart Rosing

Hendricus Amoldus Comelis Hendrickx

Koene De Jong

Mesomorphic phases of edible surfactants can advantageously be added to food products to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases in finished or ready to eat food products.

Use of mesomorphic phases in food products

Process for debittering olive oil comprising the exposure of olive oil which contains bitter polyphenols for at least 30 seconds to a finely dispersed aqueous phase, preferably consisting of hard drinking water, of which the pH is at least 5.5.

Debittering of olive oil

A process for preparing a savory flavor, the process comprising reacting a compound of general formula X with hydrogen sulphide and/or cystein, wherein ##STR1## in which R.sup.1 represents an alkyl group having 1 or 2 carbon atoms or hydrogen, R.sup.2 represents an alkyl group having from 1 to 4 carbon atoms or hydrogen, R.sup.3 represents an alkyl group having from 1 to 5 carbon atoms or hydrogen and R.sup.4 represents hydrogen or an organic radical consisting of from 1 to 6 carbon atoms, hydrogen and from 0 to 2 oxygen atoms. X is preferably 4-hydroxy-2,5-dimethyl-2-(2-hydroxy-3-oxo-2-butyl)-3(2H)-furanone, and is formed from the reaction of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and diacetyl. 2,5-dimethyl-4-mercapto-3(2H)-furanone is a flavor compound obtainable by this process.

Process for the preparation of a savory flavor

Olive oil with a high polyphenols content and a low bitterness is obtained by exposing olive oil to an emulsified water phase which exhibits enzymatic debittering activity and/or by emulsifying with a water phase with a high polyphenols content and evaporating the water phase.

Flavoring of edible oils

A spread or dressing comprising a mesomorphic phase, said product comprising from 0 to 20 wt % of fat, 0.1 to 30 wt % of biopolymers and 0.1 to 30 wt % of edible surfactants.

Low fat spreads and dressings

The present invention relates to a process for obtaining an aroma concentrate that is enriched in lactones. The present invention is particularly concerned with a process for concentrating lactones from a distillate obtained by the distillative deacidification of a fat composition rich in lauric acid residues, said distillate containing at least 0.1 wt. % of lactones having 6-20 carbon atoms, by subjecting the distillate or a fraction thereof to a fractional distillation so as to obtain a fraction containing at least 1 wt. % of lactones having 6-20 carbon atoms. The present invention offers a commercially and technically attractive route for obtaining natural lactones. Other aspects of the present invention are a lactone concentrate obtainable by the above process, the use of such a concentrate for flavoring food products and to food products flavored by such a lactone concentrate.

Process for concentrating lactones

Growing community of inventors

Delft, Netherlands

Hessel Turksma