Conopco, Inc.

Ksf Acquisition Corporation

Petrus Wilhelmus N De Groot

Simeon Dobrev Stoyanov

Andrew Richard Cox

Theodorus Berend Jan Blijdenstein

Luben Nikolaev Arnaudov

Sabrina Silva Paes

Stephan Georg Schumm

Julius Wouter Johannes De Folter

Jian Cao

Jadwiga Malgorzata Bialek

Weizheng Zhou

Matthew Duncan Golding

Sudarshi Tanuja A Regismond

Weichang Liu

Sergey Michailovich Melnikov

A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier, and a process for preparing the same.

Emulsified food composition

A food composition in the form of a water-in-oil-in water emulsion including water; an oil phase including vegetable oil and a water-in-oil emulsifier including fat crystals; oil-in-water emulsifier, not being egg yolk; egg yolk.

Double emulsions comprising egg and process for preparing the same

The present invention relates to an edible foam product that can advantageously be used in the treatment or prevention of obesity. More particularly, the present invention provides an edible foam product of pourable or spoonable consistency having an overrun of at least 100%, said foam product containing at least 60 wt. % of water, from 1 to 7 wt. % of protein and from 1 to 20 wt. % of carbohydrates, and further being characterized by a high in-mouth stability as evidenced by a reduction in overrun of less than 35% under in-mouth shear conditions and a high gastric stability as evidenced by a t&#xbd;&#x3e;30 minutes, t&#xbd;representing the time needed to achieve a reduction in overrun of 50% under gastric conditions. Another aspect of the invention relates to the use of an edible foam product in the treatment or prevention of overweight or obesity, said edible foam product having a pourable or spoonable consistency, an overrun of at least 100% and a high gastric stability as evidenced by t&#xbd;&#x3e;30 minutes. Yet another aspect of the invention concerns a pressurized container holding an edible liquid composition and a propellant, which liquid composition can be released from the container by activating a valve to produce an edible foam product having a pourable or spoonable consistency, an overrun of at least 100% and a high gastric stability as evidenced by t&#xbd;&#x3e;30 minutes.

Edible foam product for the treatment or prevention of obesity

The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bubble interface. This invention provides a method to produce such aggregated protein particles, as well as the aggregated protein particles which have strongly reduced surface activity.

Method for preparing aggregated protein particles

The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.

Aerated food products

A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt. % of water, optionally fat, wherein the amount of fat and water taken together is at least 60 wt. % and less than 99 wt. %, at least 1 vol. % and less than 70 vol. % of gas, fiber particles and surface active particles. The volume weighted mean diameter of the surface active particles (d2) is smaller than the length of the fiber particles (L). Also a process is provided to prepare the product. The process includes the steps of incorporating surface active particles and fiber particles in a liquid food composition, incorporating gas in said liquid composition and packing the food composition.

Food composition comprising gas bubbles and process for preparing it

An aerated food product comprising at least 0.05 wt %, and preferably at most 50 wt %, of hydrophobic denatured protein particles whereby at least 50% of the number of said protein particles have in a hydrated state a diameter of more than 3 micron, and preferably less than 10% of the number of said protein particles have in a hydrated state a diameter of more than 300 micron.

Growing community of inventors

Vlaardingen, Netherlands

Petrus Wilhelmus N De Groot