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, calculated on the water:(i) more than 200 ppm amino acid residues; and(ii) more than the critical concentration of one or more gelling polysaccharides capable of forming a reversible gel,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.

Abstract: A process is described for the preparation of laminated doughs, wherein the laminated dough has a number of fat layers having a different thickness. Such a dough is obtained by a process wherein the total amount of lamination fat is divided over several lamination steps. The invention is also concerned with a laminated dough, optionally in frozen condition and with baked products, obtained after baking of the dough.

Abstract: The invention is concerned with water-continuous non-dairy creams (NDC) with 20-50 wt. % of fat and optionally thickeners and emulsifiers. These NDC's are stable and spoonable and display preferably Stevens values of 10-500 g.

Abstract: An edible plastic composition contains at least 5 wt. % of heat-denatured protein, the heat-denatured protein mainly being a dispersion in the form of non-aggregated protein-based macrocolloidal particles having a size in the range of from 0.1 to 10 microns. It is suitable as a low calorie fat replacer in food products and for topical applications and is prepared by successive heating and concentrating steps in which an aqueous composition comprising less than 15% by weight of the water, of heat-denaturable protein is at least partly denatured and the protein concentration of the aqueous composition is at least doubled and at least part of any soluble protein is removed.The present process for instance offers the advantage of not requiring complicated apparatus, and moreover is easy to control.

Abstract: The invention is concerned with pumpable bread improver compositions comprising a liquid glyceride oil, in which solid fat particles are dispersed together with bread improver ingredients. The content of total solid particles of these compositions is at least 18 wt. %. The dispersed solid fat has a particle size of 0.01-0.05 mm and preferably has a melting point of at least 40.degree. C. Processes for the preparation of these compositions are also described. In one process, all ingredients are mixed and milled together at a specific temperature so that the particle size of the solid components will be less than 0.05 mm. In another process, the small fat particles are made separately by spray-crystallisation and are mixed with the rest of the milled bread improver composition, optionally in the form of a dispersion in a liquid oil.

Abstract: The invention concerns with fat blends comprising cocoa butter and butter olein and optionally cocoa butter equivalent and butter fat.These blends can be used in chocolate compositions. In the processing of chocolate compositions they are used to lower the viscosity at temper of these compositions.

Abstract: A meat-based spreadable product is prepared by comminuting and admixing 15-40 wt. % of lean meat having at most 15 wt. % of fat, 10-30 wt. % of precooked meat fibres, 0.5-3 wt. % of alkali metal caseinate and up to 35 wt. % of an oil or fat composition having at most 35% saturated fatty acid residues in the digestible part and a PUFA to MUFA to SAFA ratio of 1:(0.2-1.1):(0.1-0.8) (all percentages based on the final product).

Abstract: The invention provides a process for the production of reduced-fat spreads which comprises emulsifying, cooling and working a mixture of oil and water in a process line including at least one crystallizer, preferably an A-unit, and a high shear inversion unit, preferably a C-unit, in which at least a part of the oil, preferably 4-8% wt of the oil, is injected into the process stream after the crystallizer and before the inversion unit, and apparatus for carrying out the said process.

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.

Abstract: Fatblends for chocolate compositions, the blends containing a mixture of a mid-fraction of hardened, fractionated soy bean oil and a mid-fraction of hardened, fractionated cottonseed oil, wherein the ratio of the two mid-fractions ##EQU1## is less than 1.0.

Abstract: The invention concerns with translucent, thixotropic non-particulate denatured protein containing aqueous gels. Also a process for the preparation of these gels is disclosed. The gels can be incorporated in food products and in cosmetics.

Abstract: The invention relates to a method of preparing a low-calorie butter-based spread, and to low calorie butter-based products obtainable by those methods and provides: a process for the preparation a low fat spread in which a lacteal fluid, preferably dairy cream, containing less than 45% wt. butterfat is:a) enriched to 55%-75% wt. fat,b) diluted with an aqueous phase relatively free of lactose, and,c) cooled and worked whereby phase inversion occurs and a spread comprising 30-60% wt. of a fat results.The use of non-dairy aqueous phase enables the copper and lactose content of the product to be controlled avoiding microbiological and organoleptic difficulties. The presence of other dairy substances in the water phase, such as caseinate and/or whey proteins, is optional. The term "lacteal fluid" as applied to the starting material is intended to include relatively low fat creams and milks as well as 40% fat creams.

Abstract: The invention concerns with whippable non-dairy creams with low fat levels (15-25 wt %), that possess excellent properties, like a whipping time less than 6 min. Also a production-process is described, which includes a tempering step to make the NDC whippable within 4 min.

Abstract: A method of preparing a water-in-oil emulsion spread by mixing a wet gelatin retentate wherein the off flavor has been reduced by membrane filtration to remove a low molecular weight fraction, with a fat phase.

Abstract: Food products comprise a filling, enclosed in a bread-like casing have an intermediate cake layer (with a fully developed cellular crumb structure) having a specific volume of 1.5 to 4.0 m.sup.3 /kg and a fat content of at most 20 wt % based on the total recipe of the cake batter. The cake is preferably formed from a batter having its oil or fat phase in form of an O/W-emulsion, comprising water-soluble proteins and a specific combination of emulsifiers, comprising a C.sub.12 -C.sub.24 fatty acid acyl lactylate. Also a process of making the said food products and the use of the cake material as a moisture migration controlling agent and as a softness imparting agent therein has been disclosed.

Abstract: The invention pertains to a process for the synthesis of polyol fatty acid sters involving transesterification under substantially solvent-free conditions in which the preparation of the starting reaction mixture for the esterification reaction comprises the step of spray-drying. The process provids a very convenient method of desolvatizing and homogenizing the reactants which is economically feasible on a technical scale.

Abstract: The invention concerns non-dairy creams that comprise the usual compounds: water, vegetable fat, milk component and emulsifier, preferably a caseinate. Although the concentration ratio B/C.sup.2 (B=milk component, C=emulsifier) in these NDC's is high the viscosity of these NDC's is still less than 150 mPa s. Also a process is disclosed for the preparation of these NDC's, in which a specific order of processing steps is essential.

Abstract: The present invention relates to a process for obtaining an aroma concentrate that is enriched in lactones. The present invention is particularly concerned with a process for concentrating lactones from a distillate obtained by the distillative deacidification of a fat composition rich in lauric acid residues, said distillate containing at least 0.1 wt. % of lactones having 6-20 carbon atoms, by subjecting the distillate or a fraction thereof to a fractional distillation so as to obtain a fraction containing at least 1 wt. % of lactones having 6-20 carbon atoms.The present invention offers a commercially and technically attractive route for obtaining natural lactones.Other aspects of the present invention are a lactone concentrate obtainable by the above process, the use of such a concentrate for flavoring food products and to food products flavored by such a lactone concentrate.

Abstract: A meat-based spreadable product comprises 15-40 wt. % of lean meat having at most 15 wt. % of fat, 10-30 wt. % of precooked meat fibres, 0.5-3 wt. % of alkali metal caseinate and up to 35% of an oil or fat composition having at most 35% saturated fatty acid residues in the digestible part and a PUFA to MUFA to SAFA ratio of 1:(0.2-1.1):(0.1-0.8) (all percentages based on the final product). Also a process of preparing the product has been disclosed.

Abstract: The invention pertains to the production of high-purity fatty-acid lower-alkyl mono-esters which comprises a first transesterification step between glycerol fatty-acid esters and a lower alcohol, a separation step wherein the reaction product of the esterification step is separated into glycerol-rich and fatty-acid lower-alkyl mono-ester rich fractions, a second esterification step in which all glycerol and fatty-acid glycerolesters of the fatty-acid lower-alkyl mono-ester rich fraction are esterified to the corresponding fatty-acid triglycerolesters, and a recovery step wherein said fatty-acid lower-alkyl mono-esters are recovered.