Upfield Europe B.v.

Internationale Octrooi Maatschappij 'octropa' Bv

Upfield US Inc.

Teunis De Man

Frederik Michiel Meeuse

René Joachim Buter

Henelyta Santos Ribeiro

Albert Korres

Karel Petrus Van Putte

Robert Schijf

Cornelis A Lagerwaard

Pieter M Holemans

Eckhard Flöter

A process for preparing a water-in-oil emulsion which emulsion comprises oil and a hardstock fraction next to an aqueous phase. The process involves blending the melted hardstock fraction with a water-continuous dispersion comprising part or all of the oil and part or all of the aqueous phase and with a fat-continuous dispersion comprising the remainder of the oil and the remainder of the aqueous phase. The combined stream is mixed by a high shear mixer with short residence time.

Process for preparing fat continuous emulsions

The invention relates to an edible water-in-oil emulsion comprising a fat-phase comprising a first hardstock and a second hardstock, wherein said fat-phase has a total amount of hardstock of from 2 to 60 wt. %, based on the total weight of the fat-phase, and a water-phase, wherein part of the water-phase is dispersed as droplets, wherein the droplets are stabilized by said first hardstock; and wherein part of the water-phase is dispersed as droplets, wherein the droplets are stabilized by said second hardstock, wherein said first hardstock comprises more than 25% of HHH-triglycerides, and a combined amount of H2U and H2M triglycerides of not more than 110% of the HHH-triglycerides of said first hardstock, wherein said second hardstock comprises less than 22% of HHH-triglycerides, and a combined amount of H2U and H2M triglycerides of more than 140% of the HHH-triglycerides of said second hardstock, wherein H denotes saturated chains with 16 or more carbon atoms or an elaidic acid residue, wherein U denotes unsaturated chains and wherein M denotes saturated chains with 14 or less carbon atoms. The invention further relates to a process for the manufacture of such edible water-in-oil emulsions.

Edible water-in-oil emulsion and a process for preparing such emulsion

A process for preparing a water-in-oil emulsion which emulsion comprises protein, oil and a hardstock fat. The process involves blending the melted hardstock fat with a water-continuous dispersion comprising protein and oil, wherein the temperature of the aqueous dispersion being mixed with the melted hardstock fat is below 15&#xb0; C., and said mixing is carried out by a high shear mixing device followed by a pin-stirrer.

Process for preparing fat continuous emulsions containing protein

A process for preparing a low fat water-in-oil emulsion which emulsion comprises water, oil and a hardstock fat. The process involves combining an aqueous phase and a fat phase, wherein the fat phase comprises the hardstock fat and which fat phase is at a temperature such that the fat phase is liquid, followed by subjecting the obtained mixture to high shear mixing effected a high shear mixing device, and wherein the product exiting the high shear mixing process the product is packed without having been subject to any further mixing or working process.

Process for preparing fat continuous emulsions low in fat

The invention relates to a compacted microporous fat powder that can suitably be used as an oil structuring agent. The compacted microporous fat powder has a freely settled density in the range of 90-600 g/l; a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 &#x3bc;m; a maximum G'/G&#x2032;ratio of more than 2.0, wherein G&#x2032; represents the elastic modulus at 10&#xb0; C. of a dispersion of 2 wt. % of the compacted fat powder in glycerol, and wherein the maximum ratio is determined by recording G&#x2032;whilst increasing the frequency from 0.1 to 15 s, by subsequently recording G&#x2032;whilst decreasing said frequency from 15 to 0.1 sand by calculating the ratio G&#x2032;/G&#x2032;at the frequency at which said ratio is highest.

Process of compacting a microporous fat powder and compacted powder so obtained

The invention relates to a process for the manufacture of an edible water-in-oil emulsion comprising 10 to 85 wt. % of liquid oil, 0.5 to 50 wt. % of hardstock fat, 10 to 85 wt. % of a dispersed water-phase; comprising the steps of: a) providing a first water-in-oil emulsion; b) providing a second water-in-oil emulsion; and c) mixing said first and second emulsion to provide a finished edible water-in-oil emulsion. The invention further relates to water-in-oil emulsions having a distinct water-phase release profile.

Edible water-in-oil emulsions and a process for preparing such emulsions

The invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. The process comprises feeding said fat powder into the feed zone of an extruder having a forwarding screw and a barrel within which the forwarding screw is centrally positioned; rotating the forwarding screw to advance the fat powder feed through a compacting zone of the extruder, where the barrel comprises a plurality of venting openings having a shorter dimension that exceeds the volume weighted average diameter of the fat powder feed and that is less than 10 mm; and expelling the compacted fat powder from the extruder; wherein the temperature of the fat powder during passage through the extruder is maintained below 40&#xb0; C. and wherein the compaction factor achieved exceeds 1.5.

Process of compacting a microporous fat powder and compacted fat powder so obtained

A hardstock suitable for producing margarines and reduced fat spreads rich in polyunsaturated fatty acids and a process for producing such hardstock, which involves directed interesterification of liquid oils and random interesterification of lauric fats and long chain fatty acids, using a chemical or an enzymic catalyst.

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Maassluis, Netherlands

Teunis De Man