Lever Brothers Company

Jan Van Heteren

Janos Bodor

Leo Frans Vermaas

Laurentius A Verhagen

Peter B Ernsting

Lammert Heslinga

Cornelis Poot

Jacobus N Pronk

Freek Reckweg

Willem J Smeenk

Murray F Stewart

Bartholomeus De Vries

Janos Boder

Tjaard R Niemeyer

Henricus W Willemse

A process for preparing an edible plastified dispersion comprising a continuous fat phase and a dispersed aqueous phase, said process comprising the steps of:

Process for preparing an edible dispersion

Process for the preparation of an edible fat-containing product wherein a fat-containing fraction (a) of the composition which is to constitute the product is cooled to cause crystallization of part of the fat and a fraction (b) of the composition is mixed with fraction (a) containing partially crystallized fat in a mixer comprising two closely spaced mutually displaceable surfaces, each having a pattern of cavities which overlap during movement of one surface with respect to the other, between which surfaces the fractions to be mixed pass, and according to a preferred embodiment 10 to 99.99% of fraction (a) is mixed with 90 to 0.01% of fraction (b), calculated as volume % on the total composition.

Process for the preparation of an edible fat-containing product

The invention concerns a process for the preparation of an edible plastified fat-containing product wherein a fat-containing composition is passed through a heat-exchanger comprising two closely spaced mutually displaceable surfaces, each having a pattern of cavities which overlap during movement of one surface with respect to the other, between which surfaces the composition passes, at least one of which surfaces is provided with means to control the temperature thereof, wherein more in particular one or both of the surfaces can act as heat exchanging surface. The surface(s) can either be heated or cooled.

Edible fat compositions containing diglycerides or a mixture of diglycerides and monoglycerides, wherein (i) the amount of diglycerides ranges from 5-30%, (ii) the level of saturated C.sub.16 - to C.sub.22 -fatty acid residues in said diglycerides does not exceed 45% and (iii) the ratio of diglyceride to saturated monoglyceride exceeds 8:1 and the ratio of diglyceride to unsaturated monoglyceride exceeds 5:1. Emulsions prepared from such compositions display butter-likeness and improved spreadability.

Fat containing diglycerides

Edible water-in-oil emulsion spreads displaying good organoleptic properties, microbiological stability and release of flavouring ingredients are produced by incorporating, as a component of the dispersed phase of the emulsion, hydrated, non-crystalline, intact, undissolved starch particles.

Edible water-in-oil emulsion spreads containing hydrated starch

New polyglycerol fatty acid compositions wherein the polyglycerol moiety predominantly consists of di-, tri- or tetraglycerol, the fatty acid residues have a chain length of 16-18 carbon atoms and are substantially fully saturated and the degree of esterification ranges from 80 to 100%. Said compositions are particularly useful for producing margarines and low-fat spreads having improved butter-like properties and a reduced tendency to develop graininess.

Polyglycerol esters

The invention relates to a fat blend comprising 2-35 parts by weight of hardstock, 30-98 parts by weight of oil liquid at room temperature and 0-35 parts by weight of hydrogenated fat having a slip melting point of 25.degree.-45.degree. C. The fat blend can be used for producing margarines, low calorie margarines containing e.g. 35-60% by wt. of fat, and cooking fats. The hardstock is an interesterified hydrogenated blend of (1) triglycerides derived from a fat rich in fatty acid residues having 16-18 carbon atoms, most of which are saturated, and (2) an olein fraction of a fat rich in lauric acid residues. The hydrogenation can be carried out before or after interesterification. The ratio of (1):(2) can be (20-80):(80-20), preferably (40-58):(60-42).

Fat blend

The process of the invention provides proteinaceous low fat spreads, stabilized by means of a gelling agent of a melting point of 25.degree.-35.degree. C and essentially containing proteins dissolved in the aqueous phase and/or undissolved protein particles having a major dimension of no more than 5 microns. The preferred process involves preparing the aqueous phase by combining proteins in an aqueous medium under conditions at which flocculation is substantially avoided, dissolving the gelling agent in a substantially protein-free aqueous medium of a pH value of 1-7, combining the aqueous medium obtained and optionally adjusting the pH value to 3.0 to 6.8.

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Vlaardingen, Netherlands

Jan Van Heteren