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

Lever Brothers Company

Wilhelmus A Castenmiller

Jozephus Johannes Verschuren

Klaus H Todt

Ronald Albert Schotel

Leendert Alderliesten

Theophil Wieske

Peter B Ernsting

Nanneke Joke De Fouw

Theodorus J Liefkens

Allan K Chesters

Jan A De Fexter

Dirk W Bruijne

Johannus De Looff

Volkmar K Muller

Ivo A Van Amerongen

Loillbrord C Van Der Meijs

Johannes Mateus Van Amelsvoort

A water-continuous spread comprising: 10 to 50 wt % of an oligofructose and 0.05 to 30 wt % of a biopolymer other than oligofructose and less than 20 wt % of an oil phase.

Low fat spread

A method for the pasteurization of oligofructoses, in which they are heated at a temperature from 72.degree. to 82.degree. C. for 10 to 300 s. Preferably the pasteurized oligofructose are used in spreads, dressings, cheese, dairy and non-dairy creams, toppings, processed cheese, pates, semi-hard cheese, sauces, sweet spreads, pastry-margarines or ice cream

Fat-replacing ingredient and method of making

The present invention is concerned with a fat composition comprising a mixture of one or more polyol fatty acid polyesters, which mixture exhibits Newtonian rheology at solid fat content of at least 15%, and with a fatty acid distribution which complies with the condition:

Polyol fatty polyesters having newtonian rheology

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

An edible plastified product comprising a continuous fat phase and a dispersed gas phase which includes helium. The products according to the invention exhibit an improved spattering behavior when used for frying. A process for preparing an edible plastified product involves incorporating gas that includes helium in the composition that is to constitute the product and subjecting the gas-containing composition to plastifying conditions at super-atmospheric pressure. It is an advantage of this process that, with the use of gas containing helium, relatively small gas bubbles can be obtained relatively easily.

Edible plastic product

A process for producing a stabilized, edible water- and oil-containing emulsion, particularly a margarine with a low level of salt with a reduced tendency to spatter during frying, comprising dispersing or dissolving in either the aqueous or the fatty phase an Amadori rearrangement product derived from phosphatidyl ethanolamine and a reducing sugar.

Edible emulsions containing Amadori rearrangement products

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Vlaardingen, Netherlands

Wilhelmus A Castenmiller