Lever Brothers Company

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

Internationale Octrooi Maatschappij 'octropa' Bv

Klaus H Todt

Theophil Wieske

Wilhelmus A Castenmiller

Appaya R Naik

Martin A Wells

Gerhard Biernoth

Jan A De Fexter

Johan F Kleibeuker

Hans-Udo Menz

A surface-active composition is provided which comprises phosphatidylcholine and phosphatidylethanolamine, wherein at least 3 wt. % of the phosphatide is lysophosphatidylethanolamine and wherein the hydrolysis ratio of the degree of hydrolysis of phosphatidylethanolamine and the degree of hydrolysis of phosphatidylcholine is higher than 1.7. The composition is particularly suitable for use as emulsifying agent in edible fat-containing products, especially as anti-spattering agent in, for example, margarine. The surface-active composition can be suitably prepared by fractionating vegetable lecithin with, for example, a lower alcohol, partially hydrolyzing the insoluble fraction and recombining the partially hydrolyzed insoluble fraction with the alcohol-soluble fraction.

Emulsifying compositions containing a mixture of hydrolyzed and

Fat blends comprising milk fat and a non-milk fat comprising specific triglycerides, the composition of which being such that spreads produced from said fat blends have a plasticity and organoleptic properties reminiscent of dairy butter.

Fat blends containing milk fat or a milk fat fraction and non-milk fat,

Edible fat blend having properties reminiscent of dairy butter is produced from a fat (a) rich in triglycerides from trans-unsaturated fatty acids, a fat (b) rich in symmetrical SUS triglycerides, and a fat (c) rich in asymmetrical triglycerides SSU.

Process for producing fat blends for margarine and low-fat spreads

A process for producing a stabilized, edible water- and oil-containing emulsion, particularly a margarine with a low level of salt with a reduced tendency to spatter during frying, comprising dispersing or dissolving in either the aqueous or the fatty phase an Amadori rearrangement product derived from phosphatidyl ethanolamine and a reducing sugar.

Edible emulsions containing Amadori rearrangement products

Fabric softening is provided by cationic diesters of the formula: ##STR1## wherein R.sub.1, R.sub.2 and R.sub.3 are each an alkyl or hydroxyalkyl group containing from 1 to 4 carbon atoms, or a benzyl group, R.sub.4 and R.sub.5 are each alkyl chains containing from 11 to 23 carbon atoms, and X.sup.- is a water soluble anion. Mixtures of these diesters with the corresponding monoesters are described together with preparative methods.

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Hamburg, Germany

Klaus H Todt