Conopco, Inc.

Unilever Plc

Unilever, N.v.

Unilever IP Holdings B.v.

Shiping Zhu

Andrea Williams

Alexander Lips

Penelope Eileen Knight

Qingguo Xu

Deborah Lynne Aldred

Ian William Burns

Arjen Bot

Jan Alders Wieringa

Deryck Jozef Cebula

Andrew Hoddle

Maria Teresa Belmar

Iain Young

Julia Helen Telford

Jinfeng Peng

Iain Sunil Young

The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, and to use of the composition for shallow flying and baking of food products. The method comprises a step wherein an oil is mixed with sucrose fatty acid ester, followed by aeration of this mixture. The obtained foamed oil is mixed with a water-in-oil emulsion.

Method for production of aerated water-in-oil emulsions and aerated emulsions

A process for preparing frozen particles having an average diameter of from 1 to 10 mm and comprising from 1 to 50 wt % of a frozen aqueous core and from 50 to 99 wt % of a fat-based shell is provided, the process comprising: providing a dispensing device having an inner nozzle and an outer nozzle which surrounds the inner nozzle; supplying an aqueous mix to the inner nozzle and a fat-based mix to the outer nozzle, thereby forming particles with a water-continuous core and a fat-continuous shell, and then dropping the particles into a refrigerant.

Process for producing frozen particles

A method for producing an edible composite of gas hydrate and ice is provided, the method comprising the steps of contacting an aqueous solution with carbon dioxide or nitrous oxide at a sufficiently high pressure to form a gas hydrate, but at a temperature preventing this; and then reducing the temperature of the solution to form the gas hydrate and ice; characterized in that the aqueous solution contains from 0.0001 to 2 wt % of an ice structuring protein. Frozen confections containing gas hydrates and methods for producing them are also provided.

Method for producing an edible gas hydrate

A method of producing an extruded water-based frozen composition having a high ice content, using a screw barrel extruder having a barrel provided with an inlet and an exit die, the method comprising (a) feeding an unfrozen composition into the barrel of the extruder via the inlet thereof, the unfrozen composition comprising (i) at least 85%, preferably at least 90% by weight of the water; and (ii) at least 0.5%, preferably at least 1%, more preferably at least 2% by weight of a balance consisting of one or more other ingredients; (b) freezing the unfrozen composition inside the barrel to form the frozen composition; and (c) extruding the frozen composition through the exit die of the extruder to form said water-based frozen product; wherein at least part of the barrel is cooled with a coolant at a first temperature sufficient to form the frozen composition, and preferably the exit die is cooled with a coolant at a temperature higher than the first temperature, such that the frozen composition is still frozen but extrudable.

Frozen product and method for its production

A base composition comprising a fatty acid and an organic base to form at least partially a fatty acid organic soap is suitable for preparing a skin care composition by addition of relatively cold water.

Method for preparing a cosmetic composition and cosmetic composition prepared by this method

Growing community of inventors

Sharnbrook, United Kingdom

Shiping Zhu