Loders Croklaan B.v.

Good Humor-breyers Ice Cream, Division of Conopco, Inc.

Good Humor-breyers Ice Cream

Stephen Raymond Moore

Frederick William Cain

Gerald Patrick McNeill

Paul Thomas Quinlan

Olga Cornelia Zwemmer

Willem Dekker

David Robert Cox

John Bernard Harris

Helga Gerda Manson Nee Van Der Struik

Maarten J Klaassen

Anne Cynthia Peilow

Christopher Rawlings

Luke Oliver Heeney

John Anthony Bosley

Compositions comprising glycerides containing conjugated linoleic acid moieties. These glycerides are prepared by an enzymatic conversion process which is selective to provide specific isomers, advantageously the cis , trans and trans , cis linoleic acid isomers or vice versa. The compositions may be blended with complementary fats and may be used in foods, food supplements and pharmaceutical compositions.

Process for the preparation of materials with a high content of long chain polyunsaturated fatty acids

Organic materials, comprising a mixture of at least two products (I) and (II), both containing isomers of conjugated long chain polyunsaturated fatty acids moieties (L ) and (L ) can be obtained by subjecting an organic material, selected from free fatty acids, mono-, di- or triglycerides, phospholipids, alkylesters or wax-esters, containing at least 5 wt. % of these conjugated polyunsaturated fatty acids, to an enzymic conversion (acidolysis, alcoholysis, esterification, hydrolysis) using an enzyme that can be discriminated between (L ) and (L ), so that original ratio L /L &equals;X in starting material is increased to X , wherein X &gE;1.1 X .

Organic materials, comprising a mixture of at least two products (I) and (II), both containing isomers of conjugated long chain polyunsaturated fatty acid moieties L and L can be obtained by subjecting an organic material, selected from free fatty acids, mono-, di- or tri-glycerides, phospholipids, alkyl esters or wax-esters containing at least 5 weight % of these conjugated polyunsaturated fatty acids, to an enzymatic conversion using an enzyme that can discriminate between L and L , so that the original weight ratio of L /L &equals;X in the starting material is increased to X wherein X &gE;than 1.1 X .

A process for the preparation of a coated frozen confectionery product whereby an aqueous solution in the supercooled state is caused to freeze while applied on at least part of the surface of a pre-frozen element of the product.

Manufacture of a frozen food product

Triglycerides, that have at least two long chain polyunsaturated fatty acids L and L , from which at least one is present for more than 20 wt %, while the weight ratio L :L is at least 2 and which triglycerides also contain at least 2 wt % of saturated fatty acids with 2-12 and/or 20-24 C-atoms, but not more than 10 wt % of saturated fatty acids with 16-18 C-atoms, while at least 5 wt % of the saturated C -C or C -C fatty acid residues is bonded on a triglyceride molecule, wherein at least L and/or L is present, display a number of advantageous properties (e.g. higher oxidative stability, healthier, lower caloric, structuring properties, digestibility).

Triglycerides, rich in polyunsaturated fatty acids

The invention concerns concentrates of shea sterols in glycerides with more than 12.5 wt % shea sterols, the preparation thereof by enzymic hydrolysis of glycerides in shea oils or fractions thereof and the application of the concentrates in aerated food products.

Sterol concentrates its application and preparation

Free flowing fat compositions with high levels of triglycerides, containing long chain poly unsaturated fatty acids comprise: (1) a blend of fats (A) and (B) in a weight ration 90:10 to 10:90; (2) 0-95 wt. % of a filler material, wherein fat A is a fat with &gE;0.5 wt. % of LC PUFA'S and fat B is a hard fat, while the composition fulfills the requirement that: &lsqb;N (unstab) of fat (A) or the blend &plus;% of filler in composition&rsqb;&gE;70.

Free flowing fat compositions

A process for preparing a material B comprising geometrical isomers L,and L,of conjugated linoleic acid moieties in a specific weight ratio of X,wherein a material A selected from free fatty acids, mono-, di- or tri-glycerides, phospholipids, alkyl esters or wax-esters containing at least 5 weight % of L,and L,are subjected to enzymatic conversion using an enzyme that can discriminate between L,and L,so that the original weight ratio of L,to L,of X,in the starting material is increased to X,where X,is equal to or greater than 1.1 X,. Advantageously, the isomers L,and L,are cis,, trans,and trans,, cis,linoleic acid or vice versa. The enzyme is advantageously a lipase obtained from,or,or a phospholipase. The starting material A may be, for example, a fish oil or vegetable oil. The resulting products may be blended with a complementary fat and may be used as foods or food supplements or in pharmaceutical compositions.

Process for the preparation of materials with a high content of conjugated long chain polyunsaturated fatty acids

Composition based on fish oil

Liquid oils with a SAFA-content of less than 5 wt % can be obtained by conversion of a fatty compound (A), preferably having a SAFA-level of more then 5 wt %, with a reactant (B), capable of forming different reaction products of the non-triglyceride type (C.sub.1, C.sub.2 etc.) having a different melting point and/or different solubility in compound (A); the SAFA-level of the end product can be controlled by separating the precipitate of the higher melting more saturated reaction-products (C.sub.1, C.sub.2 etc.) from the rest of the reaction mixture.

Low saturated fatty acid oils

Low SAFA oils

A process for supercooling a liquid or solid wherein the solid or liquid is placed in contact with a coolant, the coolant having a temperature of at or just above the metastable limit temperature of the liquid or solid.

Growing community of inventors

Sharnbrook, United Kingdom

Stephen Raymond Moore