Abstract: There is disclosed a process for producing a water-in-oil emulsion spread from a starting oil-in-water dairy cream which is substantially free from added emulsifiers. By shearing and cooling the dairy cream in the absence of a cream/air interface using an apparatus means internally coated with a hydrophobic material, an inversion occurs to produce the final water-in-oil emulsion spread.

Abstract: A process for producing a reduced fat spread, comprising churning an oil-in-water-cream in the absence of an air/water interface, to increase its viscosity up to a value close to or equal to the peak viscosity, achieve partial phase inversion and obtain a spread with substantially the same level of fat as the starting cream, said spread comprising a network of aggregated fat and both encapsulated and free aqueous phase.

Abstract: There is disclosed an edible emulsion comprising at least two differently formulated aqueous phases containing microbiologically labile nutrients and ingredients inhibiting bacterial growth, said aqueous phases being present in the form of discrete, differently formulated drops dispersed in a continuous phase, wherein an effective amount of each ingredient inhibiting bacterial growth is concentrated along with a nutrient in part of the dispersed aqueous drops and none of the nutrients is present unprotected.

Abstract: Spreads containing 20-60%, preferably 30-50% fat are disclosed wherein there is(i) a dispersed phase consisting of a cream comprising water, oil present as droplets with an average diameter of 0.1-2 microns, a thickening agent and heat denatured whey protein as an emulsion stabilizer and(ii) a continuous fat phase. Said spreads are produced by a process involving(a) preparing a cream containing whey protein in substantially native state;(b) heating said cream at 80.degree.-95.degree. C. to denature the protein;(c) emulsifying the cream in a continuous fat phase and(d) cooling and texturizing the o/w/o emulsion obtained to produce a plastic spread.

Abstract: There is disclosed a process for producing an oil-in-water-in-oil emulsion, which comprises:(i) producing a bimodal oil-in-water emulsion by (a) preparing a cream comprising water, a stabilizing protein and oil in which the average diameter of the oil droplets ranges from 0.1 to 2 .mu.m; (b) adding to the cream thus obtained an appropriate amount of oil and applying shear conditions such as to ensure that oil droplets are formed having an average diameter of at least 20 .mu.m;(ii) converting said bimodal emulsion into an oil-in-water-in-oil emulsion by applying conditions causing coalescence and crystallization of the larger oil droplets.

Abstract: The invention provides fat-continuous emulsions containing medium melting gelling agents, i.e. those with a softening point of >33.degree. C. and a sharp decrease in gel strength at 45.degree.-70.degree. C., the gel strength below the softening point being 0.1-30 N/cm.sup.2. Suitable gelling agents include e.g. carrageenan/locust bean gum mixtures.

Abstract: This invention provides emulsions comprising a continuous fatty phase and a dispersed liquid aqueous phase and dispersed gelled aqueous ingredients, e.g. prepared by blending a gelling agent containing low fat spread in line with one free from gelling agents.

Abstract: The invention provides food products comprising a continuous aqueous phase and a dispersed gelled aqueous phase. The dispersed phase is preferably made up of gelled water beads of average diameter of 5-10 microns, which beads can, if desired, be coated with a layer of oil. The gelled water beads can contain hydrocolloids, e.g. locust bean gum.