Conopco, Inc.

Unilever Bestfoods, North America Division of Conopco, Inc.

Jan Alders Wieringa

Arjen Bot

Eckhard Flöter

Hindrik Huizinga

Penelope Eileen Knight

Shiping Zhu

Qingguo Xu

Gautam Satyamurthy Nivarthy

Deborah Lynne Aldred

Johanna Maria Besselink

Jinfeng Peng

The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, and to use of the composition for shallow flying and baking of food products. The method comprises a step wherein an oil is mixed with sucrose fatty acid ester, followed by aeration of this mixture. The obtained foamed oil is mixed with a water-in-oil emulsion.

Method for production of aerated water-in-oil emulsions and aerated emulsions

The present invention has as an objective to provide an emulsion for shallow flying which has reduced spattering. This objective has been met by an emulsion which contains ethylcellulose particles.

Food product containing ethylcellulose

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

Jan Alders Wieringa