Conopco, Inc.

Rob Beltman

Hindrik Huizinga

Henricus Arnoldus Hendrickx

Gerrit Leendert Van Der Schee

Robertus Van Der Brugghen

Sonja Fritsche

Georg Christian Dol

Johannes Jacobus Warendorff

Method for improving the spattering behavior of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable matter having a consistency which allows milling to a powder, c. milling the vegetable matter to a powder having a volume weighted mean particle diameter (d4,3) selected from the range 1-2000 & micro; m, admixing the resulting powder to the cooking fat product in an amount of 0.1-25 wt. % on product and getting it evenly dispersed throughout the product.

Cooking fat product with improved spattering behaviour

The invention relates to a water-in-oil emulsion food product with improved spattering behaviour comprising 0.1-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, kernels, pits and cellulose having a volume weighted mean particle diameter (d) not exceeding 0.5 mm.

Water-in-oil emulsion with improved spattering behaviour

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Vlaardingen, Netherlands

Rob Beltman