Abstract: Compositions comprising glycerides containing conjugated linoleic acid moieties. These glycerides are prepared by an enzymatic conversion process which is selective to provide specific isomers, advantageously the cis9, trans11 and trans10, cis12 linoleic acid isomers or vice versa. The compositions may be blended with complementary fats and may be used in foods, food supplements and pharmaceutical compositions.

Abstract: Organic materials, comprising a mixture of at least two products (I) and (II), both containing isomers of conjugated long chain polyunsaturated fatty acid moieties L1 and L2 can be obtained by subjecting an organic material, selected from free fatty acids, mono-, di- or tri-glycerides, phospholipids, alkyl esters or wax-esters containing at least 5 weight % of these conjugated polyunsaturated fatty acids, to an enzymatic conversion using an enzyme that can discriminate between L1 and L2, so that the original weight ratio of L1/L2=XA in the starting material is increased to XB wherein XB≧than 1.1 XA.

Abstract: Organic materials, comprising a mixture of at least two products (I) and (II), both containing isomers of conjugated long chain polyunsaturated fatty acids moieties (L1) and (L2) can be obtained by subjecting an organic material, selected from free fatty acids, mono-, di- or triglycerides, phospholipids, alkylesters or wax-esters, containing at least 5 wt. % of these conjugated polyunsaturated fatty acids, to an enzymic conversion (acidolysis, alcoholysis, esterification, hydrolysis) using an enzyme that can be discriminated between (L1) and (L2), so that original ratio L1/L2=XA in starting material is increased to XB, wherein XB≧1.1 XA.

Abstract: Organic materials, comprising a mixture of at least two products (I) and (II), both containing isomers of conjugated long chain polyunsaturated fatty acids moieties (L I) and (I 2) can be obtained by subjecting an organic material, selected from free fatty acids, mono di or triglycerides, phospholipids, alkylesters or waxesters, containing at least 5 wt. % of these conjugated polyunsaturated fatty acids, to an enzymic conversion (acidolysis, alcoholysis, esterification, hydrolysis) using an enzyme that can be discriminated between (L 1) and (L 2), so that original ratio L 1/L 2≠X A in starting material is increased to X B, whrein X B≧1.1 X A.

Abstract: A process for the preparation of a coated frozen confectionery product whereby an aqueous solution in the supercooled state is caused to freeze while applied on at least part of the surface of a pre-frozen element of the product.

Abstract: Triglycerides, that have at least two long chain polyunsaturated fatty acids L1 and L2, from which at least one is present for more than 20 wt %, while the weight ratio L1:L2 is at least 2 and which triglycerides also contain at least 2 wt % of saturated fatty acids with 2-12 and/or 20-24 C-atoms, but not more than 10 wt % of saturated fatty acids with 16-18 C-atoms, while at least 5 wt % of the saturated C2-C12 or C20- C24 fatty acid residues is bonded on a triglyceride molecule, wherein at least L1 and/or L2 is present, display a number of advantageous properties (e.g. higher oxidative stability, healthier, lower caloric, structuring properties, digestibility).

Abstract: Triglycerides, that have at least two long chain polyunsaturated fatty acids L1 and L2, from which at least one is present for more than 20 wt %, while the weight ratio L1:L2 is at least 2 and which triglycerides also contain at least 2 wt % of saturated fatty acids with 2-12 and/or 20-24 C-atoms, but not more than 10 wt % of saturated fatty acids with 16-18 C-atoms, while at least 5 wt % of the saturated C2-C12 or C20-C24 fatty acid residues is bonded on a triglyceride molecule, wherein at least L1 and/or L2 is present, display a number of advantageous properties (e.g. higher oxidative stability, healthier, lower caloric, structuring properties, digestibility).

Abstract: The invention concerns concentrates of shea sterols in glycerides with more than 12.5 wt % shea sterols, the preparation thereof by enzymic hydrolysis of glycerides in shea oils or fractions thereof and the application of the concentrates in aerated food products.

Abstract: The present invention relates to a process for the preparation of vegetable or fruit pieces, in particular to a process for preparing vegetable or fruit pieces which are more firm or which show reduced attrition/disintegration when subjected to shear, and which process does not require the addition of divalent cations such as calcium.

Abstract: Free flowing fat compositions with high levels of triglycerides, containing long chain poly unsaturated fatty acids comprise: (1) a blend of fats (A) and (B) in a weight ration 90:10 to 10:90; (2) 0-95 wt. % of a filler material, wherein fat A is a fat with ≧0.5 wt. % of LC PUFA'S and fat B is a hard fat, while the composition fulfills the requirement that: [N30(unstab) of fat (A) or the blend +% of filler in composition]≧70.

Abstract: A process for preparing a material B comprising geometrical isomers L1 and L2 of conjugated linoleic acid moieties in a specific weight ratio of XB wherein a material A selected from free fatty acids, mono-, di- or tri-glycerides, phospholipids, alkyl esters or wax-esters containing at least 5 weight % of L1 and L2 are subjected to enzymatic conversion using an enzyme that can discriminate between L1 and L2 so that the original weight ratio of L1 to L2 of XA in the starting material is increased to XB where XB is equal to or greater than 1.1 XA. Advantageously, the isomers L1 and L2 are cis9, trans11 and trans10, cis12 linoleic acid or vice versa. The enzyme is advantageously a lipase obtained from Geotrichum candidum or Candida rugosa or a phospholipase. The starting material A may be, for example, a fish oil or vegetable oil. The resulting products may be blended with a complementary fat and may be used as foods or food supplements or in pharmaceutical compositions.

Abstract: Free flowing fat compositions with high levels of triglycerides, containing long chain poly unsaturated fatty acids comprise: (1) a blend of fats (A) and (B) in a weight ration 90:10 to 10:90; (2) 0-95 wt. % of a filler material, wherein fat A is a fat with .gtoreq.0.5 wt. % of LC PUFA'S and fat B is a hard fat, while the composition fulfills the requirement that: [N.sub.30 (unstab) of fat (A) or the blend +% of filler in composition] .gtoreq.70.

Abstract: Fish oil concentrates, having:.gtoreq.40% of long chain poly unsaturated fatty acids<20% of saturated fatty acids (C.sub.14 -C.sub.18)<15% oleic acid<12% C.sub.16:1 --fatty acidand with a weight-ratio:DHA=0.5-3.0EPAcan be obtained by a process involving the following stepssubjecting a fish oil to an enzymic conversionremoving free fatty acids or esters from conversion-productsubjecting product of above to enzymic hydrolysis, using 1.

Abstract: Liquid oils with a SAFA-content of less than 5 wt % can be obtained by conversion of a fatty compound (A), preferably having a SAFA-level of more then 5 wt %, with a reactant (B), capable of forming different reaction products of the non-triglyceride type (C.sub.1, C.sub.2 etc.) having a different melting point and/or different solubility in compound (A); the SAFA-level of the end product can be controlled by separating the precipitate of the higher melting more saturated reaction-products (C.sub.1, C.sub.2 etc.) from the rest of the reaction mixture.

Abstract: Liquid oils with a SAFA-content of less than 5 wt % can be obtained by conversion of a fatty compound (A), preferably having a SAFA-level of more then 5 wt %, with a reactant (B), capable of forming different reaction products of the non-triglyceride type (C.sub.1, C.sub.2 etc.) having a different melting point and/or different solubility in compound (A); the SAFA-level of the end product can be controlled by separating the precipitate of the higher melting more saturated reaction-products (C.sub.1, C.sub.2 etc.) from the rest of the reaction mixture.

Abstract: Fish oil concentrates, having:.ltoreq.40% of long chain poly unsaturated fatty acids<20% of saturated fatty acids (C.sub.14 -C.sub.18)<15% oleic acid<12% C.sub.16:1 -fatty acidand with a weight-ratio: ##EQU1## can be obtained by a process involving the following steps subjecting a fish oil to an enzymic conversionremoving free fatty acids or esters from conversion-productsubjecting product of above to enzymic hydrolysis, using specific lipase or partial glyceride-specific lipasewash and dry productre-esterify dried product.

Abstract: A process for supercooling a liquid or solid wherein the solid or liquid is placed in contact with a coolant, the coolant having a temperature of at or just above the metastable limit temperature of the liquid or solid.

Abstract: Triglycerides, having at least two long chain polyunsaturated fatty acids L.sub.1 and L.sub.2, from which at least one is present for more than 20 wt %, while the weight ratio L.sub.1 :L.sub.2 is at least 2 and which triglycerides also contain at least 15 wt % of saturated fatty acids with 14 or more carbon atoms and have a weight ratio saturated C.sub.18 :saturated C.sub.16 fatty acid residue of >2, while at least 5 wt % of the saturated fatty acid residues with at least 14 C-atoms is bonded on a triglyceride molecule, wherein also L.sub.1 and/or L.sub.2 is present, display a number of beneficial properties (good oxidative stability healthier, less off-flavor, lower caloric, better digestibility, and in particular better structuring properties).

Abstract: Novel ice-cream coating fats based on diglycerides comprise at least 30 wt. %, preferably 50-90 wt. %, of diglycerides, which diglycerides have an SU content of 10-25 wt. %, while the total fat composition has a SAFA content of 5-35 wt. % and an N line (unstab.) of N.sub.20 <35 and N.sub.25 <10.

Abstract: Fat blends, suitable for food application, in particular for wrapper- or tubspreads, comprise: 30-70 of diglycerides, 70-30 of triglycerides wherein the diglycerides comprise: 25-70% SU, 10-70% UU, less than 30% of SS (S=saturated fatty acid C.sub.12 -C.sub.24 ; U=unsaturated fatty acid.gtoreq.C.sub.16) and wherein the triglycerides contain 1-70 wt. % of S.sub.2 U-triglycerides, while the SAFA-content of the blend is less than 50 wt. %.