Conopco, Inc.

Other

Unilever Bestfoods, North America Division of Conopco, Inc.

Upfield Europe B.v.

Unilever Bcs US, Inc.

Hindrik Huizinga

Eckhard Flöter

Gijsbert Michiel Peter Van Kempen

Wim Theodorus Hogervorst

Sandra Petronella Barendse

Dirk Simon Hendriks Van Horsen

Cornelis Laurentius Sassen

Irene Erica Smit-Kingma

Gautam Satyamurthy Nivarthy

Jan Alders Wieringa

Henricus Arnoldus Hendrickx

Gerrit Leendert Van Der Schee

Rob Beltman

Johanna Maria Besselink

Johannes Jacobus Warendorff

Mattheus Adrianus Zuiderwijk

Corrine Frances Lawrence

Hilda Batsheva Ten Brink

Johannes Robert Bons

Dirk Simon Hendrikus Van Horsen

Hardstock fat having an amount of saturated fatty acids of at least 80 wt %, &#x22c5; wherein the amount of H3mixed triglycerides is between 45 and 60 wt %, H3mixed being a group of triglycerides consisting of triglycerol esters of 3 H fatty acids wherein H is a saturated fatty acids having a length of C16 and/or C18, wherein the triglycerol ester is composed of two different fatty acids; &#x22c5; and wherein the amount of H2Xmixed triglycerides is at least 10 wt %, H2Xmixed being a group of triglycerides consisting of H2M triglycerides and H2O triglycerides, wherein H2M triglycerides are triglycerol esters with two H fatty acid and one M fatty acid wherein M is a saturated fatty acid of a length of C12 and/or C14, and wherein H2O triglycerides are triglycerol esters with two H fatty acid and one O fatty acid wherein O is a unsaturated fatty acid of a length of C18, wherein the H2M and H2O triglycerides are composed of three different fatty acids.

Non-hydrogenated hardstock fat

Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.

Process for the preparation of a spreadable dispersion

The invention relates to a method of preparing an edible fat continuous spread comprising a dispersed aqueous phase and crystalline non-esterified plant sterol, said method comprising the steps of preparing a fat continuous emulsion and mixing said emulsion with fast re-crystallized non-esterified plant sterol.

Edible fat continuous spreads

Process wherein the fatty acid residues on a glyceride moiety are randomised over the terminal and middle positions, wherein the process proceeds to a conversion degree on the terminal positions, Re, ranging from 0.3 to 0.95, and wherein a conversion degree on the middle position, Ra, ranges from 0.06 to 0.75, and wherein Ra is greater than 0.32Re-0.08, the process comprises the exposure of a triglyceride fat to a catalyst comprising a lipase wherein the lipase is a Thermomyces lanuginosa lipase which has an activity of at least 250 IUN corresponding to 22 g/(g*h) at the onset of the process.

Enzymatic modification of triglyceride fats

Non-hydrogenated hardstock fat wherein the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %, process for obtaining such a hardstock fat, a margarine fat comprising the hardstock fat and a spread comprising the hardstock fat.

The invention relates to a water-in-oil emulsion food product with improved spattering behaviour comprising 0.1-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, kernels, pits and cellulose having a volume weighted mean particle diameter (d) not exceeding 0.5 mm.

Water-in-oil emulsion with improved spattering behaviour

Preparation of a fat phase suited for the preparation of food compositions which contain liquid or solid particles stably dispersed in the fat phase, which preparation comprises mixing 0.25&#x2013;20 wt. % of a structuring triglyceride fat A with 0&#x2013;19.75 wt. % of a triglyceride fat C and admixing a vegetable oil up to 100%, which fat A is characterized in that the fat is non-hydrogenated and that

Triglyceride fat

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Vlaardingen, Netherlands

Hindrik Huizinga