Loders Croklaan B.v.

Unilever Patent Holdings B.v.

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

Lipton, Division of Conopco, Inc.

Paul Thomas Quinlan

Frederick William Cain

Stephen Raymond Moore

Anne Cynthia Peilow

Malcolm G Jones

Nico Zwikstra

Iain J Campbell

Helga Gerda Manson Nee Van Der Struik

Kevin W Smith

Kevin Warren Smith

Adrianus Jozef Kuin

Paul Hepburn

Reginaldus Petrus Van Der Wielen

James Vincent Watts

John H Pierce

Philip Graham Humphrey

Liquid oils with a SAFA-content of less than 5 wt % can be obtained by conversion of a fatty compound (A), preferably having a SAFA-level of more then 5 wt %, with a reactant (B), capable of forming different reaction products of the non-triglyceride type (C.sub.1, C.sub.2 etc.) having a different melting point and/or different solubility in compound (A); the SAFA-level of the end product can be controlled by separating the precipitate of the higher melting more saturated reaction-products (C.sub.1, C.sub.2 etc.) from the rest of the reaction mixture.

Low saturated fatty acid oils

Blends of wax-esters with beneficial health properties comprise: .gtoreq. two different wax-esters in amounts of 5-95% and each having m.pt -10.degree. C. to 80.degree. C. blend displaying m.pt: 15 to 45% while &gt;80 wt % of wax-esters in blend have m.pt 20 to 60.degree. C.; wax-esters derived from linear alcohols and linear carboxyl acids either of them having .gtoreq.8 C-atoms.

Wax ester compositions

Low SAFA oils

A leaf tea especially blended from a black tea and a green tea so that it contains catechins and phenols in a ratio between 0.15 to 0.4, but preferably between 0.2 and 0.3. Such a product resembles black tea but typically possesses an antioxidant activity that is 10% or more higher than that the same mass of the black tea alone. The black tea is preferably low grown while the green tea is preferably from an Assam jat.

Black leaf tea

Fat blends containing diglycerides

Ice-cream coating fats

Fat blends, based on diglycerides

Healthy fat-containing blends

Nutrient fats having improved digestibility

Process for production of human milk fat replacers by enzymatic

Whippable, water-continuous fat emulsions comprising 10-40% of a fat mixture with a composition obtained by blending at least fats A and B: 0.01-2 wt % of a thickener: 0.01-2 wt % of an emulsifier system and 1-8 wt % of a milk protein compound: fats A and B being: low in SAFA and free of trans (=fat A), a high in PUFA (=fat B), while the N.sub.5 of the fat mixture ranges from 20 to 40 and the N.sub.35 is less than 5 and the SAFA content of the fat mixture is less than 35 mol %.

Low-SAFA cream alternatives

The invention is concerned with blends of cocoa-butter replacement fats A which are high in SSU and fats B which are high in S'OS', wherein:

Non-tempering confectionary fat

Growing community of inventors

Bedford, United Kingdom

Paul Thomas Quinlan