Upfield Europe B.v.

Unilever Bcs Us, Inc.

Unilever Bcs Limited

Ronald Peter Potman

Irene Erica Smit-Kingma

Frederik Michiel Meeuse

Abraham Leenhouts

Georg Christian Dol

Cornelis Johannes Kroon

Wim Theodorus Hogervorst

Rudi Den Adel

Kees Frederik Van Malssen

Farley Ferdinand Tio

A process for the preparation of an edible fat slurry containing oil and solid fat particles of hardstock fat, in which said slurry is made by adding a melted hardstock fat to cold liquid oil in a vessel over a period of time. The invention also relates to a process for turning such slurry into an oil-continuous emulsion.

Process for preparing fat slurries and a process for preparing emulsions of such slurries

Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, said process comprising the steps of: a. providing a water-phase; b. providing liquid oil; c. providing fat powder comprising hardstock fat; d. providing hardstock fat in liquid form; e. mixing fat powder comprising hardstock fat, hardstock fat in liquid form and liquid oil to provide an oil-slurry; f. mixing the oil-slurry provided at step 'e' with the water-phase to provide a water-in-oil emulsion, wherein the fat powder is not subjected to temperatures at which a substantial part of the fat powder melts. An edible fat continuous emulsion comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, comprising at least 2 wt. %, based on the weight of total fat, of a first hardstock fat with the following solid fat profile: N20 from 65 to 95; N35 from 25 to 55; and further comprising at least 2 wt. %, based on the weight of total fat, of a second hardstock fat with the following solid fat profile: N20 from 5 to 95; N30 below 60, wherein the Quotient-A is from 0.95 to 0.2, and wherein the emulsion has a glossiness-value of at least 4 and a Stevens-value of at least 75, wherein Quotient-A is the FWHM value of an emulsion divided by the FWHM value of the emulsion after rework using a votator process.

Process for the preparation of edible fat-continuous emulsions

Process for manufacturing a spreadable edible emulsion, the emulsion comprising oil, water and a micronized fat powder, wherein during processing the oil with the fat powder with a minor amount of water is stored for a period of from 8 hours to 7 days prior to further processing.

Process for the preparation of structured oil phase

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Papendrecht, Netherlands

Ronald Peter Potman