Conopco, Inc.

Upfield Europe B.v.

Unilever Bcs Us, Inc.

Unilever Plc

Unilever, N.v.

Unilever Bcs Limited

Unilever Bcs Europe B.v.

Irene Erica Smit-Kingma

Ronald Peter Potman

Eckhard Flöter

Hindrik Huizinga

Abraham Leenhouts

Georg Christian Dol

Cornelis Johannes Kroon

Robert Marinus Verseput

Rudi Den Adel

Johannes Robert Bons

Farley Ferdinand Tio

Renate Gemma Jacobina Maria Jacobs

Anne Marieke Meijer

Gustaaf Servaas Marie Joseph Emile Duchateau

Kai GREBENKÄMPER

The invention relates to a process to manufacture a water-in-oil emulsion, comprising &#x22c5;10 to 85 wt. % of liquid oil; &#x22c5;0.5 to 50 wt. % of fat powder comprising hardstock fat; &#x22c5;10 to 85 wt. % of a water-phase; &#x22c5;0.005 to 5 wt. % of lecithin; and &#x22c5;0.01 to 5 wt. % of monoglyceride; comprising the steps of: 1. providing a solution of at most 5 wt. % of the liquid oil, based on the total amount of liquid oil, comprising at least 50 wt. % of dissolved lecithin, based on total amount of lecithin; and at least 50 wt. % of dissolved monoglyceride, based on total amount of monoglyceride; wherein the temperature of the solution is at least 50 degrees Celsius; 2. providing an oil-continuous system comprising at least 75 wt. % of the liquid oil, based on the total amount of liquid oil, wherein the system has a temperature of from 0 to 20 degrees Celsius; 3. contacting the solution provided at step 'I' with the system provided at step '2'; 4. mixing the mixture provided at step &#x2018;3&#x2019; to provide a water-in-oil emulsion; wherein any remaining ingredients are added whole at step &#x2018;2&#x2019;, step &#x2018;3&#x2019; or step &#x2018;4&#x2019; or added in parts in any combination at step &#x2018;2&#x2019;, step &#x2018;3&#x2019; and step &#x2018;4&#x2019;. The process of the invention results in water-in-oil emulsions with an improved stability and a reduced batch-to-batch variation in stability.

Process for the manufacture of edible water-in-oil emulsions

Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, said process comprising the steps of: a. providing a water-phase; b. providing liquid oil; c. providing fat powder comprising hardstock fat; d. providing hardstock fat in liquid form; e. mixing fat powder comprising hardstock fat, hardstock fat in liquid form and liquid oil to provide an oil-slurry; f. mixing the oil-slurry provided at step 'e' with the water-phase to provide a water-in-oil emulsion, wherein the fat powder is not subjected to temperatures at which a substantial part of the fat powder melts. An edible fat continuous emulsion comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, comprising at least 2 wt. %, based on the weight of total fat, of a first hardstock fat with the following solid fat profile: N20 from 65 to 95; N35 from 25 to 55; and further comprising at least 2 wt. %, based on the weight of total fat, of a second hardstock fat with the following solid fat profile: N20 from 5 to 95; N30 below 60, wherein the Quotient-A is from 0.95 to 0.2, and wherein the emulsion has a glossiness-value of at least 4 and a Stevens-value of at least 75, wherein Quotient-A is the FWHM value of an emulsion divided by the FWHM value of the emulsion after rework using a votator process.

Process for the preparation of edible fat-continuous emulsions

Process for manufacturing a spreadable edible emulsion, the emulsion comprising oil, water and a micronized fat powder, wherein during processing the oil with the fat powder with a minor amount of water is stored for a period of from 8 hours to 7 days prior to further processing.

Process for the preparation of structured oil phase

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

The present invention relates to a water-in-oil emulsion comprising 15-90 wt. % of a fat phase having a solid fat content at 20&#xb0; C. (N) of at least 10%; and 10-85 wt. % of aqueous phase, said fat phase comprising: &#x2022;60-85% by weight of the fat phase of glycerides selected from triglycerides, diglycerides, monoglycerides, phospholipids and combinations thereof, including at least 70% of triglycerides by weight of said glycerides &#x2022;15-40% by weight of said fat phase of phytosterol esters selected from sterol esters, stanol esters and combinations thereof; wherein &#x3c9;-3 fatty acids selected from EPA, DHA and combinations thereof represent 4-70% by weight of the fatty acids contained in the emulsion. Despite the high levels of EPA and DHA contained in the emulsion, off-flavor development as a result of oxidation of these &#x3c9;3-fatty acids is minimized due to the presence of sterol esters.

Water-in-oil emulsion comprising omega-3 fatty acids and process for the manufacture of same

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Vlaardingen, Netherlands

Irene Erica Smit-Kingma