Unilever Bestfoods, North America Division of Conopco, Inc.

Bestfoods

Unilever Plc

Unilever, N.v.

Rainer Weisbecker

Eckhard Flöter

Gabriel Jacobus Lansbergen

Xavier Couvignou

Inka Beck

Olivier Houot

Gabriel J T Unilever R&D Vlaardingen Lansbergen

Eckhard Unilever R&D Vlaardingen Flöter

Eckhard Unilever R & D Vlaardingen FLöTER

GJT Lansbergen

Particulate compositions comprising 10-90% wt of a matrix material and 10-90% wt of triglycerides of fatty acids, wherein of said triglycerides the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty acids of 16 or more carbon atoms and 1 cis-unsaturated fatty acid) taken together is at least 55% wt based on the total amount of triglycerides, wherein the compositions are preferably low in triglycerides of transunsaturated fatty acids, for use as for example a creamer and/or whitener. The invention also relates to a process for preparing such particulates and food products containing such creamer.

Particulate creamer comprising fat and food compositions comprising said creamer

A base or roux which can serve as a binder for sauces comprises between 40% and 10% by weight of starch, between 10% and 40% by weight of flour and 50% by weight of fat, of which 5% to 10% by weight of stearin playing the role of thickening agent to give the base a viscous and stable texture. To prepare the base, a principal fat and flour are mixed, the mixture is heated and a liquid phase is obtained, and then the liquid mixture is cooled. Before cooling the mixture, a thickening agent is added thereto in order to obtain a viscous phase after cooling, and the mixture is stirred while it is being cooled in order to maintain the solid particles in suspension in the viscous phase after cooling.

Binding base for a culinary preparation and method of preparing said base

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Bad Orb, Germany

Rainer Weisbecker