Lever Brothers Company

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

Other

Unilever Patent Holdings B.v.

Pennant Foods Company

Janos Bodor

Jan Van Heteren

Girish N Desai

Thomas John Wajda, Jr

Laurentius A Verhagen

Leendert Hendrik Wesdorp

Matthew Patrick

David P Moran

Leo Frans Vermaas

Robert Schijf

Jacobus Van Eendenburg

Cornelis Poot

Lammert Heslinga

Walter M Verhue

Bertus Marinus Van Bodegom

Mettina Maria Koning

Albert W Schoenmakers

Cornelis Den Hollander

Freek Reckweg

Gerrit Leendert Van Der Schee

Yvon M Ijsseldijk

Ravinder Reddy

Morteza Nematollahi

Adriana M Duineveld

Marcel Paques

Willem Voorbach

Maria Anna Geluk

Petra Weisenborn

Bartholomeus De Vries

Thomas Wajda

Henricus W Willemse

Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination dispersion, 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin are included. The water content of the lamination dispersion is 15-90%, the fat content 0-80%. From the dough e.g. puff pastry, croissants and Danish pastry can be made having good structure and taste. With the laminated dough a wider range of laminated baked products can be obtained, e.g. containing less or nutritionally more attractive fat having a different taste profile. A preferred combination of hydrocolloids is aggregate gel forming maltodextrin and sodium caseinate. Another preferred lamination dispersion is based on cheese not containing melting salts.

Edible laminated dough and edible lamination dispersion therefor

A process for preparing a very low fat water-in-oil spread and a spread made by the process. The process entails a cold mixing procedure wherein an at least partially pre-gelled aqueous phase is mixed with an at least partially pre-solidified fat continuous emulsion of fat and water. Emulsions of less than 30% fat and even 20% or less fat may be prepared.

Process for making spreads

Fresh, renneted cast cheese and a method of manufacturing

Cheese product essentially free of additives which are to be declared other than usual cheese product ingredients. The cheese product consists mainly of a renneted casein matrix having enclosed therein discrete agglomerates of acid casein in an amount of 5-35% wt. calculated on the total amount of protein contained in the cheese. A process of manufacturing this cheese product comprises adding 5-35% wt. of acid casein calculated on the total amount of protein solids to an emulsion and making the cheese product by renneting at temperatures above 20.degree. C. while keeping it free from said additives.

Reduced fat renneted cheese product and a process of manufacturing it

Process for making spreads and spreads made by the process

Fat products provided in liquid pumpable form such as shortening, margarine and other bread spreads, while still maintaining relatively high solid fat content (N20=12-22). The products are made by cooling the fat composition to the alpha crystallization temperature and seeding it with matured crystals of the same fat composition. Subsequently, the product is matured, by stirring for a period of time which may be 20 hours or so. The product of the invention can stay pumpable without further stirring for extended periods of time, such as five weeks, or more.

Pumpable oleaginous compositions

A novel microwavable susceptor used for cooking expandable dough in a microwave oven is disclosed. Specifically, the susceptor comprises an inner region and an outer region, the inner region having a pattern of metalized and/or non-metalized portions wherein the intensity of the inner region is about from about 25% to about 75% and the outer region has an intensity arbitrarily set at about 100%. A cookie dough composition having desirable spreadable characteristics useful for baking in a microwave is also disclosed. The susceptor is reusable.

Patterned susceptor for microwavable cookie dough

An emulsion for use as a shortening substitute is disclosed to contain from about 10% to about 40% of a fat phase containing a triglyceride and emulsifier containing propylene glycol monoester of fats and fatty acids; from about 60% to about 90% of an aqueous phase containing 5% to about 30% of a viscosifier and 10% to 50% of a polyol humectant. The viscosifier may include a starch, a starch derivative, or a gum. This plastic emulsion is used to make a reduced fat shortening substitute in bakery products.

Reduced fat shortening substitute for bakery products

Spreads having a good microbiological stability and a fresh dairy taste are produced from demineralized, deacidified milk of pH 2.5 to 6.0. The demineralized, deacidified milk is preferably obtained by electrodialysis of fermented milk.

Spreads having a good microbiological stability and a fresh dairy taste

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.

Process for the preparation of an edible fat-containing product

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

Edible water-in-oil emulsion spreads with good organoleptic properties, particularly with regard to release of salt, are produced by incorporating in the emulsion at least 1 wt. % of native starch granules or agglomerates of native starch granules in the crystalline state, 80-100% of said granules having a diameter of less than 25 microns.

Edible water-in-oil emulsion spreads containing discrete granules or

The invention relates to a spreadable water-in-oil emulsion based on a high melting butterfat fraction and a liquid oil which is substantially free of solid fat crystals at 10.degree. C. and to a process for producing said emulsion. The use of a high melting butter stearin fraction obtained by dry fractionation at 15.degree.-30.degree. C., as one of the fat components of the fatty phase of the emulsion enables the incorporation of up to 80% of liquid oil, preferably an oil having a relatively high level of polyunsaturated fatty acids.

Spreadable water-in-oil emulsion based on a high-melting butterfat

The invention is concerned with a fat blend that is suitable for the preparation of refrigerator-type margarines and low fat spreads. The fat blend contains at least 35% by weight of a randomly interesterified mixture of 20-80 parts by weight of an oil liquid at refrigerator temperature and 80-20 parts by weight of an oil that is rich in lauric acid residues. Preferably the fat blend contains up to 80% of said interesterified mixture. Furthermore, oils liquid at refrigerator temperature, oils of a melting point of 20.degree.-35.degree. C., e.g. 20-50%, and fats of a melting point of 40.degree.-45.degree. C., e.g. 5-20%, may be present.

Growing community of inventors

Rijswijk, Netherlands

Janos Bodor