Conopco, Inc.

Unilever Plc

Unilever, N.v.

Jacob Nijsse

Jadwiga Malgorzata Bialek

Robert Vreeker

Sabrina Silva Paes

Hendrikus Theodorus W M Van Der Hijden

Stephan Georg Schumm

Jan Hendrik T Verbeek

Sudarshi Tanuja A Regismond

Cristhian Paul Almeida Rivera

Edwin Bergwerff

Seddik Khalloufi

The present invention relates to a composition comprising an oil phase and a fibrous preparation of delaminated cell wall material dispersed in said oil phase, wherein the cell wall material is sourced from plant tissue, and wherein said fibrous preparation has a specific surface area corresponding to an Sof at least 5 m/g. The invention also relates to a method to prepare such compositions and the use of said cell wall material to structure the oil phase of a composition comprising an oil phase.

Composition comprising an oil phase

The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.

Process for the manufacture of an aqueous dispersion comprising mustard bran and aqueous dispersion comprising mustard bran

A method for preparing a fiber-in-water slurry containing insoluble fibers includes the steps of (a1) preparing a fiber-in-water slurry containing the insoluble fibers, (a2) freezing the slurry and (a3) grinding the frozen slurry. Insoluble fibers of tomatoes, peaches, pears, apples, plums, citrus, and combinations are used.

Method for preparing a fibre containing emulsion

The present invention relates to edible oil-in-water emulsions that have been stabilized by incorporation of a small quantity of ground, pulse seed and a related process of production thereof. More particularly, the invention provides an edible oil-in-water emulsion comprising: 15-80 wt. % of a continuous aqueous phase, said aqueous phase having a pH in the range of 3.0-5.0; 20-85 wt. % of a dispersed oil phase comprising more than 80 vol. % of oil droplets having a diameter of less than 20 &#x3bc;m; wherein the emulsion has an elastic modulus G' at 20&#xb0; C. of 100-3500 Pa and contains 0.1-8% of finely ground pulse seed, calculated as dry matter by weight of aqueous phase, said finely ground pulse seed being obtained from pulse seed having the following composition, calculated on dry matter: 30-60 wt. % of starch; 1-40 wt. % of dietary fiber; 0.5-12 wt. % of sugars; 15-35 wt. % of protein; 0.8-12 wt. % of oil; wherein starch, dietary fiber, sugars, protein and oil together make up 95-100 wt. % of the dry matter contained in the pulse seed; and wherein the pulse seed contains starch and protein in a weight ratio of 2:3 to 3:1.

Stabilized edible oil-in-water emulsion comprising ground, pulse seed

Growing community of inventors

Vlaardingen, Netherlands

Jacob Nijsse