Abstract: The invention relates to a method of preparing an edible fat-continuous emulsion product such as a spread, comprising: 35-80 wt. % of an aqueous phase and 20-65 wt. % of a fat phase, wherein the fat phase comprises 8-15 wt. % of the total composition comprises plant sterol esters and wherein the product is essentially free of mono- or di fatty acid glyceride or other artificial emulsifier. The invention further relates to the spread that is essentially free of mono- or di fatty acid glyceride or other artificial emulsifier.

Abstract: Edible fat-containing product comprising an aqueous phase and 30-99 wt. % of a fat phase, comprising a liquid vegetable oil and a structuring fat, wherein the structuring fat does not contain palm oil or palm oil-derived fractions, wherein the fat phase comprises, calculated on the amount fatty acids of the triglycerides of the fat phase, an amount of C18:0 (stearic acid) from 5 to 25 wt. % and its application as a spread or a wrapper.

Abstract: The invention relates to a method for providing a structuring fat by the interesterification of a first fat with a high content of saturated long chain fatty acids with a second fat or oil to provide triglyceride compositions having an increased level of H-type fatty acids, especially C18:0 at the 2-position, the triglyceride compositions thus obtained and spreads made therefrom.

Abstract: The invention relates to a method for providing a structuring fat by the interesterification of a first fat with a high content of saturated long chain fatty acids with a second fat or oil to provide triglyceride compositions having an increased level of H-type fatty acids, especially C18:0 at the 2-position, the triglyceride compositions thus obtained and spreads made therefrom.

Abstract: The invention relates to a method for providing a structuring fat by the interesterification of a first fat with a high content of saturated long chain fatty acids with a second fat or oil to provide triglyceride compositions having an increased level of H-type fatty acids, especially C18:0 at the 2-position, the triglyceride compositions thus obtained and spreads made therefrom.

Abstract: The invention pertains to a process for the preparation of a fat comprising enzymatic transesterification of an oil with a fatty acid mixture having more than 80 wt. % fatty acids of the H type to provide a triglyceride mixture containing more than 60% saturated fatty acids and with a high degree of saturation on the 2-position and a triglyceride mixture obtained thereby.

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: Edible fat-containing product comprising 30-99 wt. % of a fat phase, wherein the product further comprises 0.01-3 wt. % of a plant-based protein and 0.05-3 wt. % of a sugar, the remainder being an aqueous phase up to 100 wt. %, wherein the weight percentages are based on the total weight of the product, a method for its preparation and the use of sugar in an edible fat-containing product as a browning agent.

Abstract: The invention relates to an edible oil-in-water emulsion comprising an fat phase, a water phase and a plant-based protein comprising an fat phase a water phase, and wherein the emulsion further comprises 0.01-10 wt. % of a plant-based-protein, the use of the emulsion a non-dairy containing a multipurpose cooking cream and or whipping cream.

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: 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: Process for manufacturing edible fat continuous emulsions comprising 25 to 60 wt. % of fat, and which emulsion can be made without the usual mono- and/or diglyceride emulsifier. The process involves structuring the oil phase and stabilizing the emulsion by a combination of fat powder comprising hardstock and hardstock blended with the oil of the emulsion in liquid form.

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 manufacture of an edible low-fat water-in-oil emulsion comprising an aqueous phase and at most 45 wt. % of a fat phase, wherein said fat phase comprises liquid oil and structuring fat, comprising the steps of: a. providing an aqueous phase comprising a gelling system; b. providing fat powder comprising structuring fat; c. forming the edible low-fat water-in-oil emulsion by mixing said aqueous phase, said fat powder and liquid oil; •wherein the aqueous phase comprising a gelling system at step c has a viscosity of at most 100 mPas at 5 degrees Celsius, •and wherein the liquid oil may be mixed at any of steps a, b or c, or when mixed in parts in any combination at steps a, b and c The invention further relates to an edible low-fat water-in-oil emulsion comprising •at most 45 wt. % of a fat phase, and •at most 25 wt.

Abstract: Method for improving the spattering behavior of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable matter having a consistency which allows milling to a powder, c. milling the vegetable matter to a powder having a volume weighted mean particle diameter (d4,3) selected from the range 1-2000 & micro; m, admixing the resulting powder to the cooking fat product in an amount of 0.1-25 wt. % on product and getting it evenly dispersed throughout the product.

Abstract: Method for improving the spattering behaviour of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable matter having a consistency which allows milling to a powder, c. milling the vegetable matter to a powder having a volume weighted mean particle diameter (d4,3) selected from the range 1-2000 & micro; m, admixing the resulting powder to the cooking fat product in an amount of 0.1-25 wt. % on product and getting it evenly dispersed throughout the product.

Abstract: Magnetic characters arranged in a row on a check are read in an apparatus effecting relative linear displacement between the check and a magnetic reader. The displacement is effected either by manually removing the check from the apparatus, or by manually moving the reader.

Abstract: A bill publishing apparatus is disclosed, for payment by use of a bank ca including an element for receiving a bank card, an element for receiving a bill, a printing drum with rotary wheels each carrying a series of characters and a mobile carriage carrying a printing roller. Each drum wheel is fast for rotation with a coding disk carrying a series of codes associated respectively with the characters of the wheel. An element for reading the codes and an element controlled by the reading element are provided for recording an angular positions of the wheels and so values of the characters.

Abstract: The invention relates to a printing device comprising: a travelling surface, for example the surface of a drum, driven in rotation by the action of first motor means, said travelling surface supporting a thin magnetic layer; a scanning support driven with a step-by-step reciprocal movement, perpendicular to the movement of the travelling surface of said drum, by the action of second motor means, said scanning support supporting at least one group of integrated magnetic induction heads, this group of heads being connected to sequential control means; powdered magnetic ink supply means; ordinary paper supply means; said scanning support having an annular shape surrounding the travelling surface of the drum over a considerable part at least of its circumferential extent; said scanning support comprising two lateral parts surrounding a central part; said lateral parts being arranged to create a seal between themselves and said travelling surface of said drum; said central part supporting one, or preferably more,