Abstract: The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing at least 1% gelatin by weight of water, is cooled from above the gel setting temperature of the water-continuous composition to below said gel setting temperature and subjected to such conditions of shear that the water-continuous composition is converted into small gelled aqueous beads, after which a fat-continuous dispersion is formed while maintaining the temperature at below the gel melting temperature. Another aspect of the present invention is a dispersion comprising less than 23% by weight of a continuous fat phase and a dispersed gelled aqueous phase containing gelatin at a concentration of 1 to 7 times its critical concentration and optionally a combination of one or more gelling agents other than gelatin at a concentration below their critical concentration.

Abstract: The present invention is concerned with an edible, plastified dispersion containing less than 35 wt. % fat, which comprises from 10 to 35 wt. % continuous fat phase and from 90 to 65 wt. % dispersed aqueous phase, said dispersed aqueous phase having an average droplet size, indicated by the number weighted mean diameter, of less than 5.mu.m, which dispersion comprises less than 0.1 wt. % amino acid residues.

Abstract: Fat compositions, comprising:- 35-80 wt % SUS- less than 5 wt % S3- 7-60 wt% (U.sub.2 S+U.sub.3)- less than 40 wt % SSUwhereas: weight ratio ##EQU1## wherein S=saturated fatty acids C.sub.16 -C.sub.18S'=saturated fatty acids C.sub.10 -C.sub.24U=unsaturated fatty acids C.sub.16 -C.sub.22are excellent cool-melting, non-temper, non-trans filling fats.

Abstract: The invention is concerned with enzymic triglyceride conversions, wherein more than one enzymic conversion zone and preferably the same number of deacidifications units are applied. The fresh triglyceride feed stock and the compound providing fresh fatty acid moiety are introduced into different parts of the system so that fresh triglyceride is contacted with a mixture of the compound providing fatty acid moiety that is reduced in the amount of fatty acid moiety that should be introduced into the triglyceride.

Abstract: The invention relates to a method of refining glyceride oil comprising the step of degumming said glyceride oil, wherein said degumming step is followed by a separation step in which undissolved and non-centrifugable particles are removed from said degummed oil. Preferably said degumming step is followed by a step of holding the degummed oil for such a period of time and under such temperature conditions as to cause agglomeration of said undissolved particles, and for an agent promoting the formation of undissolved particles and/or promoting the agglomeration of the undissolved particles is added to the oil.

Abstract: The invention relates to a process for refining glyceride oil comprising the steps of contacting the oil with amorphous silica, wherein said silica is selected from the group of precipitated amorphous silicas having a surface area of at least 400 m.sup.2 /g in pores with a diameter from at least 2 nm. Preferably said precipitated amorphous silicas have a pore volume in the range of about 1.3 to 2.5 ml/g, in pores having a pore diameter in the range of 3.6 to 1000 nm.

Abstract: The invention concerns with deep frozen, pre-proofed doughs that contain 0.5-10 wt % of a gelatin relating compound, optionally in combination with other dough improvers like ascorbic acid, vital gluten, xylanase, amylase or DATA-esters. In particular the combination with xylanase/amylase leads to unexpected results (s.v. and/or ovenspring of baked products made from the doughs). As gelatin relating compounds gelatin, hydrolysed gelatin, collagen hydrolysate and/or gelatin precursors can be used.

Abstract: Processes for preparing a water-continuous margarine-like spread containing non-denatured casein. The spread contains less than 5% fat, or even less than 3.25% fat. The spread includes a particular gel-forming system and/or the spread is prepared by utilizing electrodialysed dairy ingredients. The inventive processes employ a double homogenization step and the first homogenization step takes place prior to heating.

Abstract: A process for refining soap-containing crude polyol fatty-acid polyester reaction product, the process including one or more high-temperature refining treatments and as the first step in the refining process, contacting the crude reaction product with an acid to substantially convert the soap into its corresponding free fatty acids, and the subsequent step of substantially removing from the crude reaction product any salts therein prior to said one or more high-temperature refining treatments.

Abstract: The present invention relates to a method for improving the flavor of starch by incubating the starch with an enzymatically active peptidase containing cell preparation under such conditions that enzymatic peptidolysis of a substantial amount of oligopeptides in the starch is the result, which incubation is, optionally, preceded or followed by a non-enzymatic purification step such as steam stripping or solvent extraction. The starch is suited for incorporation into food products, such as spreads.

Abstract: The present invention is concerned with a stable edible dispersion comprising 95 to 86% by weight of an aqueous phase and 5 to 14% by weight of a continuous fat phase having and N.sub.20 -value of at least 5. It is surprising that, provided suitable processing conditions are applied and a seeding component is employed, stable dispersions containing less than 14% by weight of a continuous fat phase having an N.sub.20 -value of at least 5, and more than 86% by weight of an aqueous phase can be prepared. Another aspect of the present invention is a method of preparing a dispersion comprising 95 to 86% of an aqueous phase and 5 to 14% by weight of a continuous fat phase having an N.sub.20 -value of at least 5, said method comprising cooling and working an emulsion of oil and water, the oil comprising 0.1-4%, by weight of the oil, of a solid seeding component.

Abstract: The present invention pertains to a process for refining soap-containing crude polyol fatty-acid polyester reaction product, comprising the step of contacting the crude reaction product with an aqueous acid solution to substantially convert the soap into its corresponding free fatty acids, the subsequent step of drying said crude reaction product to substantially remove any free-water therein, and the step of substantially removing from the dried crude reaction product any salts therein.

Abstract: The invention concerns casein-containing dispersions, mixed with denatured protein containing compounds. The pH of the mixture is 4.8-5.2, which pH is regulated by stopping of the milk fermentation by heating. The dispersions can be used as a fat replacer in food products such as dressings, toppings, mayonnaises, frozen deserts, cheese products, and spreads.

Abstract: The invention pertains to a process for the synthesis of polyol fatty acid polyesters, in which a polyol and/or a fatty acid oligoester thereof, is esterified by reaction with fatty acid lower alkylester under substantially solvent-free conditions at elevated temperature in the presence of a transesterification catalyst and, optionally an emulsifier, and in which at least during the final stage of the transesterification reaction the reaction mixture is submitted to the action of a stripping agent suitable for accelerating the removal of the lower alkyl alcohol formed in said reaction. The process is of particular advantage in the synthesis of polyesters of very high degrees of conversion.

Abstract: A process for refining organic-solvent containing crude polyol fatty-acid polyester reaction product, including the steps of distilling the crude reaction product to substantially remove the organic solvent, and subsequently subjecting the distilled reaction product to a bleaching treatment. The process allows an economic use of bleaching agents while achieving good color and color stability of the refined product.

Abstract: The present invention is concerned with a plastic bi-continuous emulsion containing 5-21 wt. % fat and comprising a continuous aqueous phase, wherein the stress observed at the F-strain when the stress is registered as a function of the strain applied, is 10%, preferably at least 25% higher than the stress observed for the aqueous phase composition at the same strain.

Abstract: 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:PY<1.1wherePY=2.94*y+2.1*x+16.6*y.sup.2 +2.7*x.sup.2 +14.6*xy-0.26wherein x=[P]-[M] and y=[S]-[P] and PY means predicted yield and which in the same time complies with each of the following conditions:[B]<0.35either [P]<0.40 or [P]<0.65and [L]<0.15,wherein [P] is the molar fraction of palmitic acid residues, [M] is the molar fraction of myristic acid residues and [S] is the molar fraction of stearic acid and longer saturated fatting acid residues, [B] is the molar fraction of lauric and shorter fatty acid residues, [L] is the molar fraction of saturated fatty acid residues having a carbon chain length of at least 20.

Abstract: The invention relates to a process for splitting soapstock, comprising the steps of mixing the soapstock with a soap splitting acid, and of separating the acid water phase formed from the oil phase, characterized in that the mixture of the soapstock and the soap splitting agent are subjected to a high temperature treatment at or above 100.degree. C. during a residence time equal to or more than 2 minutes.

Abstract: A pie product (pie dough or pie crust) containing a reduced amount of fat. The pie product contains a hard vegetable fat, and a softer fat. A method of preparing the pie product includes the steps of:(a) preparing a cohesive mass comprising flour, a first-stage fat, and water wherein the first-stage fat is a vegetable fat having a Wiley melting point below 110.degree. F. and a Solid Fat Index at 70.degree. F. and less than or equal to 49, preferably in the range of 20-49; and(b) adding a second stage fat to the mass obtained in step (b) in order to obtain a dough, wherein the second-stage fat is a vegetable fat having a Wiley melting point below 115.degree. F. and a Solid Fat Index at 70.degree. F. in the range of 20 to 73 and wherein fat B is added in a molten state.

Abstract: A method of preparing a whipped peanut butter, the peanut butter produced thereby and the peanut butter packaged in a container. The peanut butter is made by uniformly dispersing nitrogen or a similar inert gas, into a peanut butter mass for the purpose of producing a whipped and aerated peanut butter having a 10 to 50 percent aeration. The effect of inert gas incorporation along with the rapid chilling and whipping process employed in this invention is a substantially softer and more spreadable peanut butter. Additionally, the whipped peanut butter has a uniquely pleasing mouth-feel with reduced stickiness and cling to mouth-parts.Since aeration has a direct effect on the finished peanut butter color and flavor, one aspect of the process pertains to the inclusion of powdered molasses and/or the selection of peanuts roasted to a particular L-value to compensate for the lighter color and lower flavor intensity produced by the incorporation of nitrogen or similar gases.