Unilever Patent Holdings B.v.

Krish Bhaggan

Frederick William Cain

John Bernard Harris

Victoria Taran

Ulrike Schmid

Julia Sarah Rogers

John Hugh Pierce

Blends containing a vegetable fat or a blend of vegetable fats and at least 0.1 wt % of a composition comprising ursolic acid and oleanolic acid in a weight ratio of 1:00 to 99:1 display a number of benefits such as high crystallization rates. This modification of the crystallization rate can be used to achieve a number of beneficial effects in the final fat blend or in the final food product containing the blend.

Fat blends with crystal modifiers

The invention concerns an isomerisation process, wherein materials comprising non-congugated long chain polyunsaturated fatty acids are subjected to base in the presence of an alcohol with &gE;3 C-atoms and &gE;2 OH groups and having ratio C-atoms: OH-groups of &gE;1.25. The resulting reaction product, containing the conjugated isomers is obtained in higher yield at lower temperatures and are not contaminated by presence of non food grade solvent.

Production of materials rich in conjugated isomers of long chain polyunsaturated fatty acid residues

The invention concerns an isomerisation process, wherein materials comprising non-congugated long chain polyunsaturated fatty acids are subjected to base in the presence of an alcohol with .gtoreq.3 C-atoms and .gtoreq.2 OH groups and having ratio C-atoms: OH-groups of .gtoreq.1.25. The resulting reaction product, containing the conjugated isomers is obtained in higher yield at lower temperatures and are not contaminated by presence of non food grade solvent.

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Wormerveer, Netherlands

Krish Bhaggan