Patent application number | Description | Published |
20080268130 | Edible fat continuous spreads - The invention relates to an edible fat continuous spread comprising from 5 to 85 wt % fat and from 0.1 to 20 wt % plant sterol wherein the plant sterol is present in the form of elongated crystals. The invention further relates to a process for the preparation of an edible fat continuous spread comprising plant sterol, said process comprising the mixing of a first mixture comprising triglyceride oil and plant sterol present in the form of elongated crystals with a second mixture comprising one selected from the group consisting of fat phase, water phase and mixtures thereof, to provide a third mixture. | 10-30-2008 |
20080305221 | Water-in-Oil Emulsion With Improved Spattering Behaviour - The invention relates to a water-in-oil emulsion food product with improved spattering behaviour comprising 0.1-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, kernels, pits and cellulose having a volume weighted mean particle diameter (d | 12-11-2008 |
20090110801 | Process for the Preparation of a Spreadable Dispersion - Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles. | 04-30-2009 |
20090136645 | Granules Comprising Sterol - Granule comprising lipid powder particles having a microporous structure and comprising sterol. | 05-28-2009 |
20090246348 | Non-hydrogenated hardstock fat - Non-hydrogenated hardstock fat wherein the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %, process for obtaining such a hardstock fat, a margarine fat comprising the hardstock fat and a spread comprising the hardstock fat. | 10-01-2009 |
20090246839 | Enzymatic modification of triglyceride fats - Process wherein the fatty acid residues on a glyceride moiety are randomised over the terminal and middle positions, wherein the process proceeds to a conversion degree on the terminal positions, Re, ranging from 0.3 to 0.95, and wherein a conversion degree on the middle position, Ra, ranges from 0.06 to 0.75, and wherein Ra is greater than 0.32Re-0.08, the process comprises the exposure of a triglyceride fat to a catalyst comprising a lipase wherein the lipase is a Thermomyces lanuginosa lipase which has an activity of at least 250 IUN corresponding to 22 g/(g*h) at the onset of the process. | 10-01-2009 |
20090263559 | Non-Hydrogenated Hardstock Fat - Hardstock fat having an amount of saturated fatty acids of at least 80 wt %, • wherein the amount of H3mixed triglycerides is between 45 and 60 wt %, H3mixed being a group of triglycerides consisting of triglycerol esters of 3 H fatty acids wherein H is a saturated fatty acids having a length of C16 and/or C18, wherein the triglycerol ester is composed of two different fatty acids; • and wherein the amount of H2Xmixed triglycerides is at least 10 wt %, H2Xmixed being a group of triglycerides consisting of H2M triglycerides and H2O triglycerides, wherein H2M triglycerides are triglycerol esters with two H fatty acid and one M fatty acid wherein M is a saturated fatty acid of a length of C12 and/or C14, and wherein H2O triglycerides are triglycerol esters with two H fatty acid and one O fatty acid wherein O is a unsaturated fatty acid of a length of C18, wherein the H2M and H2O triglycerides are composed of three different fatty acids. | 10-22-2009 |
20100112170 | EDIBLE EMULSIONS WITH PGPR - Edible emulsion comprising a tasty ingredient with an undesired flavour, 0.1 to 1 wt % polyglycerol polyricinoleate and 15 to 85 wt % fat, wherein the tasty ingredient is present in an amount that gives the undesired flavour in the emulsion without the polyglycerol polyricinoleate. | 05-06-2010 |
20110293812 | PROCESS FOR THE PREPARATION OF A FAT CONTINUOUS SPREAD - The invention relates to process for the preparation of an edible fat continuous spread comprising an aqueous phase and up to 45 wt % fat, comprising the steps of: a. mixing fat powder and oil wherein the fat powder comprises structuring fat to provide a slurry; b. providing a gel forming aqueous phase; c. mixing the slurry and aqueous phase to form an oil continuous emulsion; wherein the aqueous phase has a specific viscosity and gel strength. | 12-01-2011 |
20120263860 | Process for the Preparation of a Spreadable Dispersion - Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles. | 10-18-2012 |