Unilever Patent Holdings B.v.

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

Jeremy B Carter

Charles R Brown

Ingrid A Appelqvist

Rosalind Clare Hodges

Isan T Norton

Suzanne M O'Brien

Joanne M Brown

A thickened foodstuff having improved storage stability and retention of smoothness upon reheating which contains a non-pre-gelatinized amylose polymer containing component and a second biopolymer selected from the group consisting of a sheared amylopectin component, iota carrageenan, kappa carrageenan, xanthan, maltodextrins, pectins, alginates, agar, gum arabic, locust bean gum, guar gum, carboxymethyl cellulose, hydroxy propyl methyl cellulose, and mixtures thereof; with the amylose polymer containing component present as a dispersed phase.

Thickened foodstuff having improved storage stability and process of

A rich and creamy sauce or soup is provided with a reduced fat content by incorporating the fat droplets in two populations, i.e. droplets above 10 microns and droplets below 5 microns, with the emulsion being substantially free of fat droplets between 5 and 10 microns.

Emulsions

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Bedford, United Kingdom

Jeremy B Carter