Abstract: The invention relates to a method of preparing an edible fat continuous spread comprising a dispersed aqueous phase and crystalline non-esterified plant sterol, said method comprising the steps of preparing a fat continuous emulsion and mixing said emulsion with fast re-crystallized non-esterified plant sterol.

Abstract: The present invention relates to a water-in-oil emulsion comprising 15-90 wt. % of a fat phase having a solid fat content at 20° C. (N20) of at least 10%; and 10-85 wt. % of aqueous phase, said fat phase comprising: •60-85% by weight of the fat phase of glycerides selected from triglycerides, diglycerides, monoglycerides, phospholipids and combinations thereof, including at least 70% of triglycerides by weight of said glycerides •15-40% by weight of said fat phase of phytosterol esters selected from sterol esters, stanol esters and combinations thereof; wherein ?-3 fatty acids selected from EPA, DHA and combinations thereof represent 4-70% by weight of the fatty acids contained in the emulsion. Despite the high levels of EPA and DHA contained in the emulsion, off-flavor development as a result of oxidation of these ?3-fatty acids is minimized due to the presence of sterol esters.

Abstract: The invention relates to a bloom retarding fat composition comprising a component A and a component B. Component A is present in an amount of 40-95% (w/w) of said bloom retarding fat composition, and component B is present in an amount of 5-60% (w/w) of said bloom retarding fat composition. Component A comprises a fat composition having a content of SatOSat TAGs of 60% (w/w) or higher. Component B comprises a fat composition having a content of saturated fatty acids of 30% (w/w) or less. In component B the total content of Sat2U TAGs of 18% (w/w) or less, and a content Sat3 TAGs of 8% (w/w) or less. Further in component B the content of SatSatU TAGs in Sat2U of component B is 1% (w/w) or more. Also the molar ratio of SatSatU:SatUSat TAGs is 1 or higher in component B and wherein Sat is a C16-20 saturated fatty acid, and wherein O stands for oleic acids; U stands for unsaturated fatty acids, including oleic acid. The invention relates to various applications of such a bloom retarding fat composition.

Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.

Abstract: A method is provided for coating tubular food casings, especially intestines, with flavoring substances in particle form, especially spices, wherein the tubular casing is wetted on the inside with adhesive and the desired flavoring substances are deposited on the formed adhesive layer. Here, it is essential that the casing, wetted on the inside with adhesive (3), is brought through a particle-shaped flavoring substance supply, formed in the interior of the tube, and a gas cushion, in particular an air cushion, into a non-flat, open cross-sectional shape. The casing wetted with adhesive on its inner side carries along flavoring substances from the flavoring substance supply, when it is pulled through the flavoring substance supply. The casing at least on the inside is made from a hydrophilic plastic.

Abstract: The present invention is based on the finding that stearin fats, obtainable by dry or solvent fractionation of sunflower high-stearic and high-oleic oils, optionally with seeding with tempered stearin crystals, have a high solid fat content at temperatures higher than 30° C., even higher than cocoa butter or other high saturated tropical fats with a similar disaturated triacylglycerol content due to the presence of disaturated triacylgiycerols rich in stearic acid, and improved melting point due to the presence of arachidic and behenic acids in these disaturated triacylgiycerols, being at the same time healthier that actual fats made from palm, palm kernel and coconut oils, or hydrogenated and trasesterified vegetable oils.

Abstract: The invention is generally directed to conjugated linoleic acid (CLA)-rich vegetable oil production from linoleic rich oils by heterogeneous catalysis. A heterogeneous catalytic vacuum distillation process is used under high temperature conditions to isomerize linoleic acid in triacylglyceride vegetable oils to CLA to produce CLA-rich oils. After processing, the catalyst may be removed by filtration or centrifugation to obtain high quality, CLA-rich oils. The CLA-rich oils may then serve as a potent and bioactive nutraceutical and can be incorporated into various food products, such as a CLA-rich dressing, margarine or chips.

Abstract: Antibrowning compositions for food products, for example fresh produce, are disclosed herein. These antibrowning compositions can also, for example, be used to prevent growth of bacteria, yeasts and molds in the food products. Methods for using the antibrowning compositions are also disclosed herein.

Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.

Abstract: A method and an installation are provided for preserving desired seasoning flavour profiles during the manufacturing of food-seasoning sheets. The method includes the steps of; laying a thin layer of adhesive on a base sheet; removing air from the adhesive prior to the step of laying; reducing free moisture from the adhesive during the step of laying, and depositing food-seasoning ingredients onto the thin layer of adhesive. The installation for manufacturing food-seasoning sheets includes an adhesive dispenser having a reservoir and a delivery slot communicating with the reservoir for dispensing adhesive. The dispenser has a heating element mounted thereto for heating the adhesive. The adhesive is made under a partial vacuum and it is conveyed to the dispenser in a partial vacuum.

Abstract: A method of forming cocoa and sugar base agglomerates is disclosed in which cocoa powder and sugar is mixed with an aqueous ethanol solution to form a dough and the dough is dried to form agglomerates of a porous dried dough having less than 0.5% by weight residual ethanol. The dried dough may be broken into pieces or formed into pieces by cutting prior to drying. The resulting pieces of the agglomerate disintegrate instantly in a cold aqueous liquid, such as water or milk, to form a flavored beverage.

Abstract: Provided is an oil or fat composition rich in diacylglycerol, including a high content of oleic acid in a constituent fatty acid thereof and having a good appearance at normal temperature. Specifically, the oil or fat composition satisfies the following items (1) to (4): (1) the oil or fat composition includes diacylglycerol in an amount of 20 mass % or more; (2) constituent fatty acids of the diacylglycerol include oleic acid in an amount of 30 mass % or more; (3) the mass ratio of the content of (B) 1,3-dipalmitin diacylglycerol to the content of (A) 1,2-dipalmitin diacylglycerol, [(B)/(A)], in the diacylglycerol is 1.45 or less; and (4) the mass ratio of the content of (D) 1,3-diacylglycerol to the content of (C) 1,2-diacylglycerol, [(D)/(C)], in the diacylglycerol is 1.2 or more.

Abstract: The present invention relates to a shortening system for use as dough fat or filling fat. The shortening system contains unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., soybean oil, sunflower oil, corn oil, ricebran oil, or cottonseed oil and a minimum or minor amount (e.g., by weight about 3-10%, advantageously about 3-7%, more advantageously about 3-6% or about 3-5% or less than about 6% or less than about 8%) of an emulsifier composition The emulsifier composition comprises a monoglyceride and/or diglyceride, an alpha tending emulsifier and an ionic emulsifier. Methods for making and using such a shortening system and products from the use of such a shortening system are also disclosed.

Abstract: The invention relates to water-in-oil emulsion comprising 50 to 85 wt. % of an aqueous phase and 15 to 50 wt. % of a fatphase, wherein said fat phase comprises HOH triglycerides in an amount of 8 to 50% of the total weight of the fat phase, and HHH triglycerides in an amount of 1 to 6% of the total weight of the fat phase, wherein at least 25% of said HHH triglycerides contain at least two different fatty acid residues, where “H” denotes a saturated fatty acid residue with 16 to 24 carbon atoms and “O” an oleic acid residue. The invention further relates to a process for the preparation of an edible water-in-oil emulsion according to the invention. The invention also relates to the use of a HHH triglyceride fat to promote inversion of an oil-in-water-emulsion comprising 15 to 50 wt % of a fat phase, into a water-in-oil emulsion, wherein said fat phase comprises HOH triglycerides.

Abstract: The invention relates to a spray crystallization process for making solid particles suitable for structuring an oil containing dispersion, solid particles obtainable by said process and use of said particles for structuring oil containing dispersions.

Abstract: Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed.

Abstract: The disclosure relates to a method for preparation of a food product. The method comprises the following steps: applying on the food product a batter composition; applying on the food product a coating composition; applying oil on the food product, wherein said batter composition, said coating composition and said oil form a coating of the food product; subjecting the food product and the coating to a hot air cooking treatment in an impingement oven at such a temperature and for such a period of time that the coating is cooked while the food product remains substantially untreated by the hot air cooking treatment, wherein the temperature of the hot air cooking treatment is in the range of 230° C. to 290° C. and wherein the hot air in the hot air cooking treatment is applied on both the top and the bottom of the food product.

Abstract: The invention relates to an edible water in oil emulsion wrapper product wherein the amount of oil exudation is less than 1% at the temperature at which the amount of solid fat content on total product is 3%, wherein the fat is essentially free of hydrogenated fat and wherein said fat comprises less than 35 wt % saturated fatty acid (calculated on total fat) and less than 1 wt % trans unsaturated fatty acid (calculated on total product). The invention also relates to a process for the preparation of an edible water in oil emulsion wrapper product according to the invention.

Abstract: A dendritic emulsifier for forming an oil-in-water emulsion includes an anhydride-modified phytoglycogen or glycogen-type material. A method of preparing an oil-in-water emulsion includes: (a) combining oil, water, and a dendritic emulsifier; and (b) mixing a combination of the oil, water, and dendritic emulsifier. A method of preparing a dendritic emulsifier includes reacting an anhydride with a phytoglycogen or glycogen-type material in solution, thereby forming an anhydride-modified phytoglycogen or glycogen-type material.

Abstract: Confectionery compositions, suitable for fillings, comprise one or more confectionery additives selected from sugar, cocoa powder, milk powder, yoghurt powder, flavoring and emulsifier, together with a fat blend comprising: (i) polyunsaturated fatty acid residues in an amount of greater than 40% by weight based on total fatty acid residues in the fat blend; (ii) S2U triglycerides in an amount of between 10 and 50% by weight based on the weight of the fat blend, wherein S is a saturated fatty acid residue having 12-24 carbon atoms and U is an unsaturated fatty acid residue having 12-24 carbon atoms; and (iii) H2M+M2H triglycerides in an amount of less than 5% by weight based on the weight of the fat blend, wherein H is a saturated fatty acid residue having at least 16 carbon atoms and M is a saturated fatty acid residue having 8 to 14 carbon atoms; and wherein the fat blend has a content of trans fatty acid residues of less than 3% by weight based on total fatty acid residues in the fat blend, a content of dig