Lever Brothers Company

Unilever Patent Holdings B.v.

Van Den Bergh Foods Co., Division of Conopco, Inc.

Internationale Octrooi Maatschappij 'octropa' Bv

Theophil Wieske

Klaus H Todt

Wilhelmus A Castenmiller

Jacobus N Pronk

Gerhard Biernoth

Marcel August Willems

Jacob Hannewijk

Hans-Udo Menz

Martin Soltau

Jan A De Fexter

Ingo Witte

Johan F Kleibeuker

Henning Heider

A surface-active composition is provided which comprises phosphatidylcholine and phosphatidylethanolamine, wherein at least 3 wt. % of the phosphatide is lysophosphatidylethanolamine and wherein the hydrolysis ratio of the degree of hydrolysis of phosphatidylethanolamine and the degree of hydrolysis of phosphatidylcholine is higher than 1.7. The composition is particularly suitable for use as emulsifying agent in edible fat-containing products, especially as anti-spattering agent in, for example, margarine. The surface-active composition can be suitably prepared by fractionating vegetable lecithin with, for example, a lower alcohol, partially hydrolyzing the insoluble fraction and recombining the partially hydrolyzed insoluble fraction with the alcohol-soluble fraction.

Emulsifying compositions containing a mixture of hydrolyzed and

Process for preparing an edible spread containing a continuous fat phase and an aqueous phase, comprising mixing a first fraction, consisting of a separately prepared water-and-oil emulsion, of which the fat phase consists of fat having an N2O below 5%, which fat phase has a temperature below 35.degree. C., with a second fraction consisting of fat having an N2O of at least 7%, which second fraction has a temperature at which said second fraction has an N-value of at least 10%. Optionally a third fraction may also be mixed with the first and second fractions.

Process for preparing an edible spread containing a continuous fat phase

Fat blends comprising milk fat and a non-milk fat comprising specific triglycerides, the composition of which being such that spreads produced from said fat blends have a plasticity and organoleptic properties reminiscent of dairy butter.

Fat blends containing milk fat or a milk fat fraction and non-milk fat,

Edible fat blend having properties reminiscent of dairy butter is produced from a fat (a) rich in triglycerides from trans-unsaturated fatty acids, a fat (b) rich in symmetrical SUS triglycerides, and a fat (c) rich in asymmetrical triglycerides SSU.

Process for producing fat blends for margarine and low-fat spreads

Development of excessive graininess in fats (i) which are prone to graininess can be reduced by incorporating therein a fat (ii) consisting of triglycerides from unsaturated fatty acids in the trans-configuration. Margarine fats with butter-like properties and displaying a reduced tendency to graininess are produced e.g. by interesterification of a fat rich in palmitic acid residues, particularly palm oil or fractions thereof, with triglycerides from C.sub.18 -C.sub.24 unsaturated fatty acids in the trans-configuration.

Fat having butter-like properties and a reduced tendency to develop

The invention is concerned with margarine fats suitable for the preparation of margarines and low-fat spreads. The fat blend has a difference in dilatation values at 15.degree. and 25.degree. C. of at least 100 and has a dilatation value at 35.degree. C. of less than 100 and is substantially free from fats other than those containing at least 80% by weight of fatty acid residues with 18 carbon atoms. Part of the fats are hardened and part of the non-hardened fats are interesterified with hardened fats containing no more than 55% trans-acids. The non-interesterified part of the margarine fat contains non-hardened fats and fats hardened to a trans-content of 50-70%.

Margarine fat

The invention relates to fat compositions of a relatively high liquid oil content, which compositions are suitable for preparing margarines with a high percentage of polyunsaturated fatty acids. The fat compositions of the invention contain, apart from said liquid oil, 5-30% of a hard fat of a well-defined fatty acid and triglyceride composition, i.e. 25-60% H3 and H2T triglyceride, 30-70% H fatty acids, 10-45% T fatty acids, 0-25% M fatty acids, 15-45% M + T fatty acids, the balance being L fatty acids, (H, T, M and L stand for saturated fatty acids with 16-24 carbon atoms, mono-trans unsaturated fatty acids with 16-24 carbon atoms, saturated fatty acids with 12-14 carbon atoms and the remainder, being 100-(H + T + M)% respectively).

The invention relates to fat blends of a relatively high palm oil content which fat blends are suitable for the preparation of food spreads, particularly margarine, and comprise a co-randomized and a non-randomized part, the co-randomized part comprising a palm-based fat, a lauric fat and a trans-containing fat, the non-randomized part containing such fats that the total fat blend contains well-defined proportions of saturated long-chain fatty acids, mono-trans long-chain fatty acids and saturated short-chain fatty acids. The fat blends of the invention are rapidly crystallizing even when they contain a relatively high proportion of slowly crystallizing palm oil.

Growing community of inventors

Hamburg, Germany

Theophil Wieske