Unilever Patent Holdings B.v.

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

Lever Brothers Company

Iain J Campbell

Wayne G Morley

Ian T Norton

Malcolm G Jones

Paul Thomas Quinlan

David P Moran

Anne Cynthia Peilow

Alexander Lips

Pascale Fournier

Evelyn Mary Moriarty

Yenni Sibuea

Coconut cream alternative and method of preparing same

Whippable, water-continuous fat emulsions comprising 10-40% of a fat mixture with a composition obtained by blending at least fats A and B: 0.01-2 wt % of a thickener: 0.01-2 wt % of an emulsifier system and 1-8 wt % of a milk protein compound: fats A and B being: low in SAFA and free of trans (=fat A), a high in PUFA (=fat B), while the N.sub.5 of the fat mixture ranges from 20 to 40 and the N.sub.35 is less than 5 and the SAFA content of the fat mixture is less than 35 mol %.

Low-SAFA cream alternatives

Soured, water-continuous creams that are free of emulsifiers and that contain 5-15 wt % of at least a vegetable fat and that further contain a protein component and a thickener composition were found to be stable and spoonable.

Spoonable soured low-fat non-dairy creams

The invention concerns water-continuous emulsions having a fat content of 1-60 wt. %, and wherein the aqueous phase consists of a gelling polysaccharide capable of forming a gel while the shear modulus of the aqueous phase must fulfil specific requirements and while the gelling polysaccharides are present as microgels with a mean equivalent diameter of less than 100 .mu.m. The emulsion is spoonable, meaning that it fulfils specific requirements as to yield value, Bingham viscosity and failure to stress. The emulsions can be used in non-dairy creams, in dressings and mayonnaises.

Water-continuous emulsions based on polysaccharides

The invention concerns whippable non-dairy creams (NDC's) that contain 15-60% of fat, wherein the fat consists mainly of a liquid oil. The NDC's further contain 0.005-3.0 wt.% of a food-acceptable inorganic salt, preferably CaCl.sub.2.

Whippable, non-dairy cream based on liquid oil (II)

The invention concerns non-dairy creams that comprise the usual compounds: water, vegetable fat, milk component and emulsifier, preferably a caseinate. Although the concentration ratio B/C.sup.2 (B=milk component, C=emulsifier) in these NDC's is high the viscosity of these NDC's is still less than 150 mPa s. Also a process is disclosed for the preparation of these NDC's, in which a specific order of processing steps is essential.

Non-dairy creams and process of making

A process for producing a reduced fat spread, comprising churning an oil-in-water-cream in the absence of an air/water interface, to increase its viscosity up to a value close to or equal to the peak viscosity, achieve partial phase inversion and obtain a spread with substantially the same level of fat as the starting cream, said spread comprising a network of aggregated fat and both encapsulated and free aqueous phase.

Growing community of inventors

Wellingborough, United Kingdom

Iain J Campbell