Abstract: Powdered dairy creamer compositions are disclosed, formed by drying an emulsion containing from about 5% to about 45% by weight of an edible fat component, including one or more edible fats, from about 5% to about 75% by weight of nonfat dry milk solids, from about 0.1% to about 1.0% by weight of a hydrophilic emulsifier and from about 0.05% to about 0.5% by weight of a lipophilic emulsifier, wherein the hydrophilic emulsifier and the lipophilic emulsifier are present in a ratio of about 2:1, and one or more emulsion stabilizers present in an amount effective to stabilize the emulsion without the presence of the stabilizer being perceptible with respect to the organoleptic properties of the composition. Methods of forming the powdered dairy creamer compositions are also disclosed.

Abstract: Reduced calorie frozen confectionery products are provided by preparing an oil-in-water emulsion containing 20% to 50% by weight edible vegetable oil, 1% to 10% by weight flavor, an emulsifier, an artificial sweetener and water, deaerating the emulsion, and applying the deaerated emulsion to a frozen confectionery.

Abstract: The invention provides a water/oil/water duplex emulsion in which the external continuous phase is gelled. This gelling is obtained by having an osmotic pressure component, e.g. an electrolyte, in the internal aqueous phase which draws water from the external phase through the oil phase. The structure is firm but contains a considerable volume of available aqueous phase. The structure is of value in e.g. foods and cosmetics.

Abstract: The present invention features water-in-oil emulsions having intact lipid vesicles dispersed in the water or aqueous phase. Methods of making the emulsions are also disclosed. The preferred vesicles for use in the emulsions are paucilamellar lipid vesicles, most preferably those having nonionic amphiphiles as their major structural component. The water-in-oil emulsions are useful in cosmetics, pharmaceuticals, and foods such as margarine.

Abstract: The present invention is concerned with a stable edible dispersion comprising 95 to 86% by weight of an aqueous phase and 5 to 14% by weight of a continuous fat phase having and N.sub.20 -value of at least 5. It is surprising that, provided suitable processing conditions are applied and a seeding component is employed, stable dispersions containing less than 14% by weight of a continuous fat phase having an N.sub.20 -value of at least 5, and more than 86% by weight of an aqueous phase can be prepared. Another aspect of the present invention is a method of preparing a dispersion comprising 95 to 86% of an aqueous phase and 5 to 14% by weight of a continuous fat phase having an N.sub.20 -value of at least 5, said method comprising cooling and working an emulsion of oil and water, the oil comprising 0.1-4%, by weight of the oil, of a solid seeding component.

Abstract: A food ingredient which may be utilized to replace animal fat in processed meats or similar products, and which includes carrageenan; sodium chloride; an electrolyte selected from the group of electrolytes which include calcium or potassium; vegetable oil; and water.

Abstract: The present invention is concerned with a plastic bi-continuous emulsion containing 5-21 wt. % fat and comprising a continuous aqueous phase, wherein the stress observed at the F-strain when the stress is registered as a function of the strain applied, is 10%, preferably at least 25% higher than the stress observed for the aqueous phase composition at the same strain.

Abstract: An all-purpose plastic shortening exhibiting a reduced concentration of saturates is disclosed. Said low-saturate shortening consists essentially of (a) about 10% to about 30% intermediate-melting fat; (b) about 5% to about 14% fully- or substantially-hydrogenated hardstock; (c) about 50% to about 84% unhydrogenated or partially-hydrogenated base oil; and (d) about 0.5% to about 10% of an emulsifier. Said intermediate-melting fat comprises from about 14% to about 35% C.sub.12 -C.sub.18 saturated fatty acids; at least about 8% C.sub.16 saturated fatty acids (by percentage of total fat); at least about 60% of all double bonds in the trans-configuration; at least about 40% solids (SFC) at 21.1.degree. C. (70.degree. F.); no more than about 5% C.sub.18:2 fatty acids; and has an iodine value of about 55 to about 75. Said hardstock contains at least about 33% C.sub.16 saturated fatty acids and has an iodine value of about 12 or less. Said base oil comprises no more than about 11% C.sub.12 -C.sub.

Abstract: Emulsifying agents are prepared by sequentially treating a biological material with a protease and with a lipase. The enzymatically treated biological material may be pasteurized during or following the enzymatic treatment.

Abstract: Solid lipid pellets containing 65% to 95%, or higher, lipid concentration suitable for use in or as animal food supplements and/or feed rations wherein: a mixture containing at least water and an edible algin-like coagulant is formed in a mixing chamber (11,12); a liquified lipid is added to form a gel-like algin/water/lipid emulsion; and, the emulsion is deposited in discrete quantities (30) into a metal ion bath (29) causing the emulsion to "set" in a lipid pellet integral and solid throughout its entire structure. The lipid pellets may be packaged for delivery to points of consumption and/or admixed with other feed materials to form nutritive animal feed rations. Small amounts of ammonia and/or bentonite may be added to the aqueous mixture to increase the lipid absorptive capacity thereof.

Abstract: A pie product (pie dough or pie crust) containing a reduced amount of fat. The pie product contains a hard vegetable fat, and a softer fat. A method of preparing the pie product includes the steps of:(a) preparing a cohesive mass comprising flour, a first-stage fat, and water wherein the first-stage fat is a vegetable fat having a Wiley melting point below 110.degree. F. and a Solid Fat Index at 70.degree. F. and less than or equal to 49, preferably in the range of 20-49; and(b) adding a second stage fat to the mass obtained in step (b) in order to obtain a dough, wherein the second-stage fat is a vegetable fat having a Wiley melting point below 115.degree. F. and a Solid Fat Index at 70.degree. F. in the range of 20 to 73 and wherein fat B is added in a molten state.

Abstract: A dairy preparation comprising a mixture of skimmed milk with vegetable oil. The animal fat contained in the milk, rich in saturated fatty acids and cholesterol, is removed and largely replaced with oils rich in monounsaturated fatty acids, for instance olive, sunflower and peanut oils. The preparation obtained maintains all the advantage of skimmed milk and is added with vitamins A, D.sub.3 and C. The process of making the dairy preparation starts with the use of liquid or powdered skimmed milk, the latter being reconstituted at a controlled temperature of at least 70.degree. C., and then combined with a hot water-oil emulsion, the necessary and suitable amounts of vitamins A, D.sub.3 and C being added. The preparation is subjected to a sudden heating at temperature 150.degree. C. for no longer than 4 seconds.

Abstract: A composition for use in cavity foods as breads, cakes and other cavity foods suitable for filling to prevent softening of bread-dough by forming uniform cavities and form films preventing the transfer of water and oil thereto on filling is disclosed. The composition comprises (by weight) 10% to 30% of edible oils and fats, 2% to 25% of polysaccharides, 0.1% to 5% of edible emulsifiers, and 40% to 88% of water.

Abstract: The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing, calculated on the water:(i) more than 200 ppm amino acid residues; and(ii) more than the critical concentration of one or more gelling polysaccharides capable of forming a reversible gel,is cooled from above the gel setting temperature of the water-continuous composition to below said gel setting temperature and subjected to such conditions of shear that the water-continuous composition is converted into small gelled aqueous beads, after which a fat-continuous dispersion is formed while maintaining the temperature at below the gel melting temperature.

Abstract: A composition for use in cavity foods as breads, cakes and other cavity foods suitable for filling to prevent softening of their dough by forming uniform cavities and forming films preventing the transfer of water and oil thereto on filling is disclosed. The composition comprises (by weight) 10% to 30% of edible oils and fats, 1% to 15%, preferably 1% to 10% proteins, 1% to 10% of polysaccharides, 0.1% to 5% phosphates, citrates or mixtures thereof, and 40% to 88% water.

Abstract: A nutritional composition in the form of an oil-in-water emulsion containing an amino acid source and a glucide is stabilized by the presence of a combination of kappa-carrageenan and xanthan gum. The composition is prepared by mixing a colloidal solution containing an amino acid source and a glucide with an oil-in-water emulsion. The stabilizers may be incorporated into the composition by adding them to the colloidal solution prior to mixing the solution with the emulsion or by adding them after mixing the colloidal solution with the emulsion. The composition also may be sterilized.

Abstract: The invention is concerned with water-continuous non-dairy creams (NDC) with 20-50 wt. % of fat and optionally thickeners and emulsifiers. These NDC's are stable and spoonable and display preferably Stevens values of 10-500 g.

Abstract: Acylated amino acid ester derivatives are disclosed as fat mimetic compounds for reduced calorie food compositions. These compounds are derived from amino acids and contain one amino group acylated with a fatty acid or fatty acid derivative, one carboxylic group esterified with a fatty alcohol or a fatty alcohol derivative, and, optionally, a free or derivatized amino acid side chain. Many of the compounds can be represented by the following formula: ##STR1## where A is a hydrocarbyl group derived from an amino acid, X is a free or derivatized amino acid side chain, n is 0 or 1, and R and R' are aliphatic, ether or ester groups. Preferred compounds have one side chain and are partially digestible, achieving reduced caloric value and reducing problems associated with non-metabolizable fat substitutes.

Abstract: The water-in-oil emulsion composition for bakery of the present invention comprises from 30 to 70% by weight of an oil and fat phase containing a fat showing a SFC of 30 or above, 20 or above and 10 or above, respectively, at 10.degree. C., 20.degree. C. and 30.degree. C. and from 70 to 30% by weight of an aqueous phase containing a hydrated emulsifier and contains a monoglyceride containing from 5 to 100% by mole of transmonoenoic acid(s) in the constituting fatty acids and a sizing agent.

Abstract: A solid or liquid composition of food quality, non-allergenic and non-toxic, for scenting finished products formed of elastomers by contact of these finished products and these compositions before use. This chemically or physically isolated composition contains, in addition to one or several natural or artificial scents, one or several additives belonging to the group of agents for sugaring, sweetening, taste reinforcing, absorbing, coloring, lubricating, emulsifying, stabilizing, thickening, gelling, absorbing, anti-lumping, food preserving, anti-oxidation, and may be sterilized in different ways such as exposure to rays (.beta. type or the like). The invention is particularly useful for contraceptives, and comprises a package in which the contraceptive is contained isolated from a quantity of a scenting composition by means of a rupturable separator. Upon rupturing the separator, the product may be scented by massaging the package before opening it.

Abstract: The invention provides a process for the production of reduced-fat spreads which comprises emulsifying, cooling and working a mixture of oil and water in a process line including at least one crystallizer, preferably an A-unit, and a high shear inversion unit, preferably a C-unit, in which at least a part of the oil, preferably 4-8% wt of the oil, is injected into the process stream after the crystallizer and before the inversion unit, and apparatus for carrying out the said process.

Abstract: There is disclosed a heat-resistant chocolate which is formed by dispersing and mixing a water-in-oil emulsion and a chocolate base material, wherein an oil phase and a water phase in which a hydrophilic substance is contained are mixed and emulsified with an emulsifying agent to form said water-in-oil emulsion. There is also disclosed a method for producing a heat-resistant chocolate, wherein a water-in-oil emulsion is mixed and dispersed which is formed by mixing and emulsifying an oil phase and a water phase in which a hydrophilic substance is contained using a emulsifying agent into a chocolate base material which is temperature-tempered by an usual mean, which is cooled to form a solid, after which increase in heat-resistance depending on time is contemplated.

Abstract: An oil-in-water emulsion comprises an aqueous phase of water and an oil phase comprising an edible oil composition comprising 10 to 99 percent by weight, based on the entire oils and fats of the emulsion, of a diglyceride mixture containing the diglycerides having an increasing melting point of 20 degree centigrade or less. It may be mixed with a protein, lecithin or phospholipid.

Abstract: There is disclosed a low calorie fat substitute comprising an emulsion containing a non-flowable aqueous phase, an oil phase and a fat extender. Also disclosed are low calorie fat substitutes wherein the fat or oil is replaced by a fat mimetic.

Abstract: An emulsified composition comprises an oily substance and an emulsifying agent which emulsifies said oily substance in water, characterized in that at least one selected from glucose fatty acid monoesters and alkyl glucoside fatty acid monoesters having 1 to 4 carbon atoms in the alkyl group is used as the emulsifying agent.

Abstract: Glycerides of eicosapentaenoic acid (EPA) and other higher fatty acids, which contain high levels of EPA and docosahexaenoic acid. These glycerides are incorporated in oils and fats products such as margarine, shortening, mayonnaise, butter, dressing or edible oil.

Abstract: The invention concerns with translucent, thixotropic non-particulate denatured protein containing aqueous gels. Also a process for the preparation of these gels is disclosed. The gels can be incorporated in food products and in cosmetics.

Abstract: The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing at least 1% gelatin by weight of water, is cooled from above the gel setting temperature of the water-continuous composition to below said gel setting temperature and subjected to such conditions of shear that the water-continuous composition is converted into small gelled aqueous beads, after which a fat-continuous dispersion is formed while maintaining the temperature at below the gel melting temperature.

Abstract: This invention concerns a heat-resistant or thermally robust chocolate and method for making same. The inventive method provides a means of adding moisture to chocolate through use of lipid microstructure technology such as reverse micelle technology to form a stable water-in-oil emulsion, for example, hydrated lecithin. The stable water-in-oil emulsion is added to tempered chocolate during processing, and upon aging and stabilization, thermal robustness develops in the chocolate product. The heat-resistant chocolate of the instant invention is suitable for use in the same manner and for the same purposes for which ordinary chocolate is used. The invention provides a heat-resistant chocolate product having the desired taste, texture, mouth feel and other characteristics of ordinary chocolate.

Abstract: The invention concerns with whippable non-dairy creams with low fat levels (15-25 wt %), that possess excellent properties, like a whipping time less than 6 min. Also a production-process is described, which includes a tempering step to make the NDC whippable within 4 min.

Abstract: The invention relates to a method of preparing a low-calorie butter-based spread, and to low calorie butter-based products obtainable by those methods and provides: a process for the preparation a low fat spread in which a lacteal fluid, preferably dairy cream, containing less than 45% wt. butterfat is:a) enriched to 55%-75% wt. fat,b) diluted with an aqueous phase relatively free of lactose, and,c) cooled and worked whereby phase inversion occurs and a spread comprising 30-60% wt. of a fat results.The use of non-dairy aqueous phase enables the copper and lactose content of the product to be controlled avoiding microbiological and organoleptic difficulties. The presence of other dairy substances in the water phase, such as caseinate and/or whey proteins, is optional. The term "lacteal fluid" as applied to the starting material is intended to include relatively low fat creams and milks as well as 40% fat creams.

Abstract: A method of preparing a water-in-oil emulsion spread by mixing a wet gelatin retentate wherein the off flavor has been reduced by membrane filtration to remove a low molecular weight fraction, with a fat phase.

Abstract: The present invention relates to an improved method for the modification of a food for a ruminant mammal such that the mammal will produce a modified milk fat or meat fat which method comprises:(a) producing an emulsion of(i) a non-toxic food substance to be encapsulated; and(ii) an acid sensitive nontoxic crosslinkable material which will surround and encapsulate the substance with the proviso that no added crosslinking chemical is present in the emulsion; (b) subjecting the emulsion to reaction conditions which crosslink the crosslinkable material and encapsulate the substance. Specifically, the method is useful to encapsulate emulsified unsaturated fatty acids with a natural protein such as whey protein concentrate containing a reducing sugar, such as lactose, with crosslinking and encapsulating using the Maillard browning reaction. Cattle sheep or goats feed the modified food produce a higher level of unsaturated milk fat and meat fat.

Abstract: A stable, food-compatible liposome is prepared by dissolving a lipophilic material in a phospholipid followed by the addition of water or an aqueous solution and mixing by sonicating to produce a liposome having the lipophilic material encapsulated in the lipid bilayer. The preferred lipophilic materials include any readily oxidizable lipid and in particular the omega-3 fatty acid containing fish oils. Other lipophilic materials which can be encapsulated in the lipidic bilayer include flavorants, acidulants, preservatives and antioxidants. The resulting liposomes provide a stabilizing vehicle for the lipophilic materials to reduce the occurrence of oxidation and rancidity. Liposomes prepared according to the disclosed method exhibit none of the unpleasant odor and flavor characteristics normally associated with oxidized or rancid oils.

Abstract: Texturized oils and oil-continuous emulsions are prepared by combining liquid oils with edible polyester polymers. The resulting texturized oils and emulsions are gelled substances having a fat-like consistency which approximates the viscoelastic properties of solid fats, such as butter, margarine or hydrogenated vegetable oils, but contain no saturated fats. These texturized oils and emulsions can be used as a substitute for solid fats in food products and to make high-quality spreads containing reduced amounts of saturated fat.

Abstract: The invention concerns non-dairy creams that comprise the usual compounds: water, vegetable fat, milk component and emulsifier, preferably a caseinate. Although the concentration ratio B/C.sup.2 (B=milk component, C=emulsifier) in these NDC's is high the viscosity of these NDC's is still less than 150 mPa s. Also a process is disclosed for the preparation of these NDC's, in which a specific order of processing steps is essential.

Abstract: Composition for the preparation of artificial calf milk, which composition in addition to carbohydrates, also contains lactoproteins, vegetable protein and fat, characterized in that at least one part of the vegetable protein consists of soluble wheat protein.

Abstract: A mixing apparatus for viscous emulsions, and more particularly a mixing apparatus incorporating a pinned mixing chamber cooperating with splined rotor for the blending and homogenizing of at least one further constituent and/or air with a base emulsion received from a mixer in order to impart a specified and intended consistency and texture to a product produced from the emulsion. Furthermore, there is also provided a method for producing the product formulated from the viscous emulsion by utilizing the mixing apparatus; and a resultant viscous flowable product of improved and specified consistency and texture, such as a mayonnaise, mayonnaise-type emulsion or salad dressing formulated through the mixing apparatus and method.

Abstract: A hydrolyzate product of hydroxypropylated starch comprising greater than about 15% by weight DP 2-6 hydrolyzate polymers and characterized by a DE value of from about 20 to about 45 is disclosed which when combined with a high potency sweetener is useful as a reduced calorie replacement for sucrose and starch hydrolyzate products in food products.

Abstract: A coating is prepared from a composition of fat, selected polyols, and emulsifier. The coating cooled in the normal enrobing process provides a coated product in which the coating resists the onset of blooming and resists melting at elevated temperatures, while still exhibiting desirable mouth feel and melting properties when the product is consumed. The coating includes a structured fat emulsion that is a polyol-in-fat emulsion which is stable and consistent enough to be distributed as a bulk fat component.

Abstract: A process for preparing fatty fodder additives comprising mixing an emulsifier, a carrier and a fat material containing omega-3-fatty acids and selected from the class consisting of vegetable oil, animal fats, fatty acids and mixtures thereof to produce an emulsion, atomizing and drying the emulsion to produce a powdered fat and coating the resulting powdered fat with an enteric coating material thereby producing an enteric coated fatty fodder additive.

Abstract: Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food products.

Abstract: A seasoning delivery system for commercial salad processing utilizes an oil-in-water emulsion containing a consolidated seasoning component. The process of manufacture involves formation of a mayonnaise-like slurry and the subsequent introduction of a plurality of ingredients including natural spices, a constituent of the seasoning component. The emulsion is recirculated through a colloid mill for homogeneously incorporating the seasoning component whereby the essential oils within the spices are released and uniformly distributed within the emulsion. The emulsion is prepared using standardized formulations and is calibrated for combination with predetermined quantities of food solids for producing a finished salad product with an enhanced flavor profile and uniform quality.

Abstract: A shakable, edible composition comprises a continuous aqueous phase having stably suspended first oil droplets. A second oil phase normally forms an upper layer contiguous with the continuous aqueous phase when the composition stands in a container, but the second oil phase is dispersible into the aqueous phase as second oil droplets upon sufficient shaking. The stably dispersed first oil droplets increase the ease of mixing the second oil phase with the aqueous phase and can provide improved organoleptic characteristics for compositions of the invention.

Abstract: Compositions, suitable for chocolate filling, comprising a water in hard fat emulsion, wherein the particle size of the dispersed water phase is at most 50 .mu.m, are obtained by a process in which a melt of the hard fat is dispersed in an aqueous phase, after which a phase inversion is effected and the water in hard fat emulsion is obtained.

Abstract: A reduced fat ready-to-spread frosting composition comprises a sweetening agent; reduced levels of a defined triglyceride high solids index shortening; high levels of particular emulsifiers; about 0.1 to 1.0 wt % of a selected high strength gelling agent; and elevated moisture levels. The shortening system is characterized by a high solid fat index. The frosting composition has a density of about 0.95-1.20 g/cc, contains less than about 6% total fat, and is further characterized in that the weight ratio of triglyceride to emulsifier is about 1:0.3-0.5.

Abstract: The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with a high amylose starch hydrolysate having an apparent amylose content above about 40% and a DE greater than 5 and less than 15.0. A high amylose corn starch is the preferred starch base.

Abstract: Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are disclosed. These frozen desserts contain fat comprising from about 30 to 100% of certain edible, wholly or partially nondigestible intermediate melting polyol polyesters, milk solids other than fat, sweetener, oil-in-water emulsifier, a flavoring substance, and water. The fat is substantially homogeneously dispersed in the aqueous phase as emulsified fat particles having an average particle size of about 5 microns or less. These frozen desserts are obtained by a process which initially involves the formation of a preemulsion by homogenizing a mixture which consists essentially of these intermediate melting polyol polyesters and only a portion of the other dessert ingredients. This preemulsion is then combined with the remaining dessert ingredients, homogenized, pasteurized, and at least partially frozen to provide the frozen desserts.

Abstract: There is disclosed a low calorie fat substitute comprising a non-flowable aqueous phase and an oil phase, with the interaction between said aqueous and oil phases resulting in a pourable emulsion. Also disclosed are food compositions containing pourable and nonpourable emulsions.

Abstract: A process for modifying the properties of egg yolk, which comprises treating egg yolk with an effective amount of phospholipase D derived from a microorganism, thereby to convert phospholipids contained in said egg yolk into phosphatidic acid.