Abstract: Process for the preparation of an edible fat-continuous spread comprising at most 45 wt. % of fat using liquid oil, a fat powder comprising structuring fat and a water-phase, comprising the steps of: a. providing a mixture comprising the water-phase and the fat powder; b. subjecting said mixture to at least a partial vacuum; c. mixing the mixture prepared at step ‘b’ to provide a fat-continuous spread, wherein the liquid oil may be added to the mixture at any of steps ‘a’, ‘b’, or ‘c’ or when added in parts in any combination at steps ‘a’, ‘b’ and ‘c’.

Abstract: Theobromine for use in the treatment of increasing HDL-cholesterol and/or increasing the ratio HDL-cholesterol:LDL-cholesterol in humans and the use of theobromine for increasing HDL-cholesterol in humans, and/or for increasing the ratio HDL-C/LDL-C, and compositions comprising theobromine.

Abstract: The invention relates to a process to manufacture a water-in-oil emulsion, comprising ?10 to 85 wt. % of liquid oil; ?0.5 to 50 wt. % of fat powder comprising hardstock fat; ?10 to 85 wt. % of a water-phase; ?0.005 to 5 wt. % of lecithin; and ?0.01 to 5 wt. % of monoglyceride; comprising the steps of: 1. providing a solution of at most 5 wt. % of the liquid oil, based on the total amount of liquid oil, comprising at least 50 wt. % of dissolved lecithin, based on total amount of lecithin; and at least 50 wt. % of dissolved monoglyceride, based on total amount of monoglyceride; wherein the temperature of the solution is at least 50 degrees Celsius; 2. providing an oil-continuous system comprising at least 75 wt. % of the liquid oil, based on the total amount of liquid oil, wherein the system has a temperature of from 0 to 20 degrees Celsius; 3. contacting the solution provided at step ‘I’ with the system provided at step ‘2’; 4.

Abstract: A hardstock fat composition for use in making edible water-in-oil emulsions such as spreads, in particular (but not exclusively) when produced using the hardstock in the form of micronized fat powder, and process to use such hardstock fat to make a fat slurry and to make a water-in-oil emulsion (like spreads) using such hardstock fat. The hardstock fat may give improved properties of the resulting emulsion.

Abstract: A process for mixing two or more streams of liquid oil which can be operated continuously, using a multi-inlet vortex mixer. The process is well suited to a process in which at least two streams of liquid oil have a different temperature, one being oil liquid at room temperature, one being solid at room temperature, but being melted for the mixing process.

Abstract: Process to manufacture edible aerated water-in-oil emulsion comprising: from 0.5 to 50 wt. % of micronized fat powder comprising hardstock fat; from 10 to 85 wt. % of liquid oil; from 10 to 85 wt. % of water-phase; from 2 to 100 vol. % of gas-phase; wherein the gas has an average solubility in water at 20 degrees Celsius and at 1 bar of pressure of at most 0.75 gram gas per kg water; and wherein the gas has an average solubility in sunflower oil at 20 degrees Celsius and at 1 bar of pressure of at most 0.75 gram gas per kg oil; comprising the step of: mixing the fat powder, the liquid oil, the water-phase and the gas-phase to provide the edible aerated water-in-oil emulsion.

Abstract: Aerated edible water-in-oil emulsion with an overrun of from 2 to 200% comprising from 10 to 85 wt. % of liquid oil; from 0.5 to 50 wt. % of hardstock fat; from 10 to 85 wt. % of water-phase; from 0.45 to 3 wt. % of lecithin.

Abstract: The invention relates to an edible dispersion having a Bostwick value of at least 4 at 15° C., wherein: 1 wt. %<H3<6 wt. %; 1 wt. %<H2U<20 wt. %; and wherein at least 30 wt. % of the H3 triglycerides consist of monoacid triglycerides; H representing long-chain saturated fatty acids containing at least 16 carbon atoms and U representing cis-unsaturated fatty acids.

Abstract: A process for the preparation of an edible fat slurry containing oil and solid fat particles of hardstock fat, in which said slurry is made by adding a melted hardstock fat to cold liquid oil in a vessel over a period of time. The invention also relates to a process for turning such slurry into an oil-continuous emulsion.

Abstract: Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, said process comprising the steps of: a. providing a water-phase; b. providing liquid oil; c. providing fat powder comprising hardstock fat; d. providing hardstock fat in liquid form; e. mixing fat powder comprising hardstock fat, hardstock fat in liquid form and liquid oil to provide an oil-slurry; f. mixing the oil-slurry provided at step ‘e’ with the water-phase to provide a water-in-oil emulsion, wherein the fat powder is not subjected to temperatures at which a substantial part of the fat powder melts. An edible fat continuous emulsion comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, comprising at least 2 wt. %, based on the weight of total fat, of a first hardstock fat with the following solid fat profile: N20 from 65 to 95; N35 from 25 to 55; and further comprising at least 2 wt.

Abstract: The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.

Abstract: The invention relates to an edible water-in-oil emulsion comprising a fat-phase comprising a first hardstock and a second hardstock, wherein said fat-phase has a total amount of hardstock of from 2 to 60 wt.

Abstract: A process for preparing a water-in-oil emulsion which emulsion comprises protein, oil and a hardstock fat. The process involves blending the melted hardstock fat with a water-continuous dispersion comprising protein and oil, wherein the temperature of the aqueous dispersion being mixed with the melted hardstock fat is below 15° C., and said mixing is carried out by a high shear mixing device followed by a pin-stirrer.

Abstract: A process for preparing a low fat water-in-oil emulsion which emulsion comprises water, oil and a hardstock fat. The process involves combining an aqueous phase and a fat phase, wherein the fat phase comprises the hardstock fat and which fat phase is at a temperature such that the fat phase is liquid, followed by subjecting the obtained mixture to high shear mixing effected a high shear mixing device, and wherein the product exiting the high shear mixing process the product is packed without having been subject to any further mixing or working process.

Abstract: The invention relates to a compacted microporous fat powder that can suitably be used as an oil structuring agent. The compacted microporous fat powder has a freely settled density in the range of 90-600 g/l; a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 ?m; a maximum G?i/G?d ratio of more than 2.0, wherein G? represents the elastic modulus at 10° C. of a dispersion of 2 wt. % of the compacted fat powder in glycerol, and wherein the maximum ratio is determined by recording G?i whilst increasing the frequency from 0.1 to 15 s?1, by subsequently recording G?d whilst decreasing said frequency from 15 to 0.1 s?1 and by calculating the ratio G?i/G?d at the frequency at which said ratio is highest.

Abstract: A process for preparing a slurry of edible oil and fat powder, and to a process of preparing an edible fat-continuous spread out of such. The process for preparing said slurry has at least two different regimes of reduced pressure.

Abstract: 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.

Abstract: The invention relates to a process for the manufacture of an edible water-in-oil emulsion comprising 10 to 85 wt. % of liquid oil, 0.5 to 50 wt. % of hardstock fat, 10 to 85 wt. % of a dispersed water-phase; comprising the steps of: a) providing a first water-in-oil emulsion; b) providing a second water-in-oil emulsion; and c) mixing said first and second emulsion to provide a finished edible water-in-oil emulsion. The invention further relates to water-in-oil emulsions having a distinct water-phase release profile.