Lipton, Division of Conopco, Inc.

Unilever Patent Holdings B.v.

Other

Lever Brothers Company

Internationale Octrooi Maatschappij 'octropa' Bv

Karel Petrus Van Putte

Keshab L Ganguli

Hessel Turksma

Jan Van Buuren

Martin Roger Grote

Johan Paul Geurtsen

Teunis De Man

Robert Schijf

Adrianus Rozendaal

Marcho Stefanov Kouumdjiev

Pieter M Holemans

Adrianus Jozef Kuin

Gerardus M Van Aalst

Cornelis Hofman

Cornelis Winkel

George C Michaelides

Anton Reid Van Immerseel

Anton R Van Immerseel

Jurgen Fabian

Nicolaas Overbeeke

Johannes J Muller

Method of fortification of a food product with olive fruit ingredients, particularly phenolic compounds by adding solid matter derived from non-debittered olive fruit to the food product.

Fortification of food products with olive fruit ingredients

A method has been found for the manufacture of a spread which is characterized by the presence of a substantial amount of olive oil polyphenols and the absence of olive oil odour. The deodorized olive oil to be used for the preparation is obtained by a mild refining process which spares the olive oil's minor components.

Olive oil containing food composition

For at least one day olive fruits are soaked in vegetable oil, preferably in olive oil, with the effect that polyphenols diffuse into the surrounding oil. The raise of polyphenols in this oil is at least 10 ppm. The migrating polyphenols typically are fat soluble polyphenols. Treated oils show an increased stabilty to oxidation. Their flavor has improved and often receives a higher appreciation than the flavor of the starting oil.

Fortification of a vegetable fat with antioxidants

Processes for preparing and using immobilized lipases

An olive oil flavor is imparted to a bland triglyceride oil by conducting an inert gas through olive oil, the flavor donating oil, and subsequently through a preferably cooler receptor triglyceride oil in which the olive oil flavor substance is absorbed. In order to prevent off-flavor formation the temperature of the donor oil is restricted to 0.degree.-65.degree. C.

Flavoring food compositions

Enzymes are immobilized by preparing an emulsion containing a continuous hydrophobic phase such as a triglyceride oil and a dispersed aqueous phase containing an amphiphilic enzyme such as lipase or phospholipase and carrier material that is partly dissolved and partly undissolved in the aqueous phase, and removing water from the aqueous phase until the phase turns into solid enzyme coated carrier particles. The undissolved part of the carrier material may be a material that is insoluble in water and oil, or a water soluble material in undissolved form because the aqueous phase is already saturated with the water soluble material. The aqueous phase may be formed with a crude lipase fermentation liquid containing fermentation residues and biomass that can serve as carrier materials. Immobilized lipase is useful for ester re-arrangement and de-acidification in oils. After a reaction, the immobilized enzyme can be regenerated for a subsequent reaction by adding water to obtain partial dissolution of the carrier, and with the resultant enzyme and carrier-containing aqueous phase dispersed in a hydrophobic phase evaporating water to again form enzyme coated carrier particles.

Immobilizing enzymes and processing triglycerides with immobilized lipase

Olive oil with a high polyphenols content and a low bitterness is obtained by exposing olive oil to an emulsified water phase which exhibits enzymatic debittering activity and/or by emulsifying with a water phase with a high polyphenols content and evaporating the water phase.

Debittering of olive oil

Flavoring of edible oils

Modification of edible oil flavor

A process for producing a hard fat, which involves fractionating a fat blend in a diluting liquid oil to obtain a stearin fraction rich in triglycerides from two long chain fatty acids and one medium chain fatty acid. Use of the stearin fraction for the production of diet margarines.

Fractionation of fat blends

A hardstock suitable for producing margarines and reduced fat spreads rich in polyunsaturated fatty acids and a process for producing such hardstock, which involves directed interesterification of liquid oils and random interesterification of lauric fats and long chain fatty acids, using a chemical or an enzymic catalyst.

Fat and edible emulsions with a high content of cis-polyunsaturated

Growing community of inventors

Vlaardingen, Netherlands

Karel Petrus Van Putte