Conopco, Inc.

Unilever Plc

Unilever, N.v.

Unilever IP Holdings B.v.

Parag Acharya

Jadwiga Malgorzata Bialek

Robert Vreeker

Amir Maximiliaan Batenburg

Volkmar Koppe

Sara Isabel Da Fonseca Selgas Martins Van Der Maaten

Johannes Hendrikus Maria Van Den Broek

Christopher Sabater-Luentzel

Jochen Blume

Michel Vander Stappen

Salomon Leendert Abrahamse

Jens Koch

Matthias Hille

Lars Grohmann

Franciscus Johannes Henricus Maria Jansen

Franciscus Johannes H M Jansen

The invention relates to a method of producing an onion flavour compositions, said method comprising: This method yields a shelf-stable onion flavour composition that has an intense flavour of roasted, shallow fried or deep fried onions, and that can suitably be used to impart this onion flavour to a wide variety of edible products.

Onion flavour composition and method for the preparation thereof

Provided herein is a method of producing an onion flavour composition that involves providing an onion component selected from fresh onion, dehydrated onion, and combination thereof; mixing the onion component with an onion juice concentrate having a dry matter content of 40-95 wt % in a weight ratio of 100 parts by weight of dry matter from the onion component with 120-800 parts by weight of dry matter from the onion juice concentrate to produce an onion mix; subjecting the onion mix to a heat treatment; and drying the onion mix to a water content of less than 10 wt %. This method yields a shelf-stable onion flavor composition with an intense flavor and that can be used to impart the flavor of sauteed onion to a variety of edible products.

A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable oil.

Composition containing vegetable oil, caramel and phenolic compounds

The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.

An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice in an amount providing 5-2,000 &#x3bc;g gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.

EDTA&#x2014;free mayonnaise for the production thereof

An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice (such as Balsamic vinegar of Modena) in an amount providing 5-2,000 pg gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.

EDTA&#x2014;free mayonnaise and method for the production thereof

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Oegstgeest, Netherlands

Parag Acharya