Conopco, Inc.

Lipton, Division of Conopco, Inc.

Quest International B.v.

Unilever Plc

Unilever, N.v.

Unilever IP Holdings B.v.

Unilever Plc, a Company Registered in England and Wales Under Company No. 41424

Robert Vreeker

Adrianus M Ledeboer

Jadwiga Malgorzata Bialek

Krassimir Petkov Velikov

Hendrikus Theodorus W M Van Der Hijden

Jacob Nijsse

Jan Hendrik T Verbeek

Janos Bodor

Luben Nikolaev Arnaudov

Sabrina Silva Paes

Parag Acharya

Sara Isabel Da Fonseca Selgas Martins Van Der Maaten

Jan Kuiper

Mia Claire Benjamin

Jan Adrianus Verheij

Elisabeth Cornelia Maria Bouwens

Marinus Theodorus Pleijsier

Gerard Willem Robijn

Dirk Johannes Van Den Berg

Seddik Khalloufi

Meliana Ko

Alois Konrad Popp

Yvon Maria Ijsseldijk

Jan Cornelis De Smit

Marinus Willem Koster

Pieter Versluis

Chiharu Inoue

Elizabeth Ihechere

Hendrikus Theodorus Wilhelmus Maria Van Der Hijden

Hubertus Cornelis Van Gastel

Edwin Bergwerff

Nicolaas Jan Zuidam

Gerrit Nieman

Elisabeth Cornelia M Bouwens

The present invention relates to a composition comprising an oil phase and a fibrous preparation of delaminated cell wall material dispersed in said oil phase, wherein the cell wall material is sourced from plant tissue, and wherein said fibrous preparation has a specific surface area corresponding to an Sof at least 5 m/g. The invention also relates to a method to prepare such compositions and the use of said cell wall material to structure the oil phase of a composition comprising an oil phase.

Composition comprising an oil phase

The present invention relates to a composition in the form of an oil-in-water emulsion, containing a first flour and a second flour and/or a third starch, wherein the first flour comprises flour obtained from pulse seed, or comprises flour obtained from plants of one or more of the generaand. The second flour comprises flour obtained from plants of the genus, and the third starch comprises waxy rice starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of the first flour, the second flour and/or the third starch to reduce syneresis in an oil-in-water emulsion, and to control breakdown of an oil-in-water emulsion in the mouth.

Oil-in-water emulsion containing first flour and second flour high in amylopectin

The present invention relates to a water-in-oil emulsion comprising 30-90 wt. % of a structured continuous fat phase and 10-70 wt. % of a dispersed aqueous phase, said structured continuous fat phase comprising: Incorporation of the aforementioned particulate cell wall material in the fat phase of the water-in-oil emulsion makes it possible to reduce the amount of high melting (hard stock) fat that is required in the production of the emulsion.

Water-in-oil emulsion

An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice in an amount providing 5-2,000 &#x3bc;g gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.

EDTA&#x2014;free mayonnaise for the production thereof

An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice (such as Balsamic vinegar of Modena) in an amount providing 5-2,000 pg gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.

EDTA&#x2014;free mayonnaise and method for the production thereof

A semi-solid food concentrate in the form of a gel or a paste comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable structuring material in an amount effective to provide a semi-solid food concentrate, water, which semi-solid food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt % of salt and from 0.01 wt % to 3.5 wt % of a salt-sensitive gum. the ready-to-eat end product having a viscosity of higher than 15 mPa&#xb7;s at 20&#xb0; C., and wherein the salt-stable gelling system is not konjac mannan alone.

Semi-solid food concentrate in the form of a paste or a gel

The present invention relates to edible oil-in-water emulsions that have been stabilized by incorporation of a small quantity of ground, pulse seed and a related process of production thereof. More particularly, the invention provides an edible oil-in-water emulsion comprising: 15-80 wt. % of a continuous aqueous phase, said aqueous phase having a pH in the range of 3.0-5.0; 20-85 wt. % of a dispersed oil phase comprising more than 80 vol. % of oil droplets having a diameter of less than 20 &#x3bc;m; wherein the emulsion has an elastic modulus G' at 20&#xb0; C. of 100-3500 Pa and contains 0.1-8% of finely ground pulse seed, calculated as dry matter by weight of aqueous phase, said finely ground pulse seed being obtained from pulse seed having the following composition, calculated on dry matter: 30-60 wt. % of starch; 1-40 wt. % of dietary fiber; 0.5-12 wt. % of sugars; 15-35 wt. % of protein; 0.8-12 wt. % of oil; wherein starch, dietary fiber, sugars, protein and oil together make up 95-100 wt. % of the dry matter contained in the pulse seed; and wherein the pulse seed contains starch and protein in a weight ratio of 2:3 to 3:1.

Stabilized edible oil-in-water emulsion comprising ground, pulse seed

Dairy spreads, especially fresh cheese, are sensitive for heat treatments. The heat treated products are often grainy, mealy and chalky. The invention relates to a method of producing a dairy spread wherein a cheese milk or cream or a combination thereof is acid coagulated in the presence of a suitable culture, wherein the culture comprises an exopolysaccharide producing lactic acid bacterium capable of reducing the graininess of the heat treated dairy spread.

Method of preparing a dairy spread

Lactobacillus sake like strains, production and use of their

Growing community of inventors

Vlaardingen, Netherlands

Robert Vreeker