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

Van Den Bergh Foods Co.

Robert A Madsen

Leendert H Wesdorp

James J Kasica

Marie Kowblansky

Ian T Norton

Podutoori Ravinder Reddy

Charles R Brown

Anthony Morrison

Johannes Henricus Schuurman

A fat continuous stick having up to 80% of a fat containing less than 10% trans fatty acids prepared by a process comprising the steps of selecting a structuring amount of an interesterfied hardstock fat to make a stick product, combining the hardstock to form a fat phase, introducing an aqueous phase and the fat phase into a scrapped surface heat exchanger to form a cooled emulsion having an exit temperature of less than 20&deg; C., then passing the cooled emulsion into a crystallizing unit (C-unit) having an exit temperature of C-unit greater than the exit temperature of the emulsion and having a shear rate of less than 1800 rpm to aid in forming a finer dispersion and to initiate crystallization in the cooled emulsion. The emulsion with the fat crystals is then introduced into a second heat exchanger unit having a temperature range of at least 2-8&deg; C. below the exit temperature of the emulsion from the first exchanger unit wherein the residence time of the process is less than ten minutes. The hardstock fat is interesterfied as described herein.

Water in oil stick product

A process for preparing an edible plastic dispersion and products thereof wherein the dispersion comprises at least two gelling agents forming at least two distinct gelled phases and 0-20 wt. % of a fat. The dispersion contains a surplus A-dispersed phase and a B-continuous phase formed under the conditions of the process in contrast to a surplus A-continuous phase and B-dispersed phase formed under quiescent conditions.

Process of making a water continuous dispersion with more than 50%

An edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, the dispersion comprising a first gel-forming composition and a second gel-forming composition containing 1-8 times the critical concentrations of a gelling starch having a rheological property in an aqueous dispersion characterized by a one-half G'.sub.max value at no more than about 7,250 seconds when prepared at a concentration to yield a log G'.sub.max value of 5.0 at 15,000 seconds at 11.degree. C. provided that the aqueous dispersion of the gelling starch is initially prepared at 0 to 40.degree. C.

Edible plastic dispersion having a rapid gel-setting starch

An edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, the dispersion comprising a first gel-forming composition and a second gel-forming composition containing 1-8 times the critical concentrations of a gelling starch having a rheological property in an aqueous dispersion characterized by a one-half G'.sub.max value at no more than about 9,600 seconds when prepared at a concentration to yield a log G'.sub.max value of 5.0 at 11.degree. C. 15,000 seconds after the gelling starch is substantially completely dispersed in the aqueous dispersion.

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Ellicott City, MD, United States of America

Robert A Madsen