Abstract: In preparation of a salt-containing low-fat spread with no more than 40 wt. % fat content, it is possible to provide a salt-containing low-fat spread which melt well in the mouth and the emulsification of which is swiftly broken, thereby releasing a preferable flavor once placed in the mouth and yet causing no problems in manufacturing, by selecting and combining emulsifiers so that a specific demulsification property with an electric conductivity rise of at least 0.1 mS/cm within 300 seconds at approximately 36.degree. C.

Abstract: A natural microbiocidal and/or microbiostatic composition wherein the sole antibiotic antimicrobiocidal agent is Natamycin which inhibits or destroys yeast and mold in selected foodstuffs.

Abstract: A butterlike composition which includes a solidified emulsion of at least one vegetable oil, water and at least one hydrocolloid the composition having butterlike properties.

Abstract: The invention relates to a product containing a microcrystalline plant sterol, a method for producing the product by pulverization, and use of the product for the manufacture of edible products. The invention also relates to products manufactured using the microcrystalline plant-sterol-containing product. Preferably, the product is a spread based on a combination of a sweetening agent, a microcrystalline plant sterol and suitable berry or fruit.

Abstract: Novel butters and shortenings made from monounsaturated oils such as olive oil are disclosed.

Abstract: Disclosed are microwave shelf stable popcorn articles that contain real butter. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to kernel popcorn and fat, the charge further essentially includes about 1% to 8% of a high fat butter constituent. By virtue of selecting a particularly defined high fat butter ingredient, microwave popcorn articles can be prepared that are shelf stable.

Abstract: Water continuous edible spread having a solid fat content at 10.degree. C. below 10% and preferably 5%, comprising at least 7 wt % and further preferred at least 9 wt % oligofructose having a weight average degree of polymerisation of at least 14 whereby the short oligofructose molecules are present in very small amounts or not at all, the structuring amount needed thereby being low and the products not showing an undesired off-taste.

Abstract: A multi functional edible spread is disclosed as having both a fat and aqueous phase. The spread contains 65 wt % or less triglyceride fat and 0.5 wt % to 12 wt % emulsifiers. At least a portion of the emulsifiers are incorporated into the aqueous phase and are complexed in a starch based clathrate to diminish the taste and flavor problems associated with emulsifiers.

Abstract: An emulsion composition useful as a reduced-fat shortening substitute in bakery applications which comprises an emulsion with an aqueous phase containing water and konjac as a gelling agent and a lipid phase containing a lipid component and an emulsifier component. The konjac is preferably partially deacylated to provide controlled melt characteristics in the emulsion composition that replicate those of the full-fat shortening it replaces in bakery food products. A process for preparing the emulsion compositions is also disclosed. Bakery food products containing the emulsion compositions may be prepared using the emulsion compositions as a one-to-one replacement for full-fat shortening in the formulations. The reduced-fat bakery products made with the emulsion compositions exhibit sensory characteristics similar to those of the full-fat equivalents.

Abstract: The invention relates to a process for preparing good quality low fat spreads (20-60%) more preferably in the range of 20-45% or 20-40% fat. This is achieved by the use of non gelling hydrocolloids to provide higher viscosity to the aqueous phase, however at a concentration which results in a water continuous emulsion. The emulsifier levels and types are chosen to result in a water continuous emulsion in the tank, while resulting in a fat continuous spread once hot inverted prior to cooling.

Abstract: Stanol fatty acid ester composition comprising at least 85% of stanol (saturated) fatty acid esters in which at least 85% of the fatty acid groups are saturated. Also claimed is a process for the preparation of stanol fatty acid esters, by hardening phytosterol fatty acid or a mixture thereof, or as an alternative, a process for the preparation of stanol fatty acid esters by esterification of phytosterols or a mixture thereof, followed by the hardening of the so obtained phytosterol fatty acid esters.

Abstract: The invention relates to a low fat spread with low water content for application in baking without effecting organoleptic properties for cold use, (that is, spreads). The compositions of the invention are good quality spreads at low fat levels in the range of about 30-60% fat. The compositions of the invention comprise non gelling hydrocolloids to provide optimum viscosity to the aqueous phase at a concentration which results in a fat continuous emulsion.

Abstract: A W/O type emulsified fat composition is provided having an oily phase and an aqueous phase, wherein the oily phase contains 40 to less than 95% by weight of diglycerides and 5 to less than 60% by weight of triglycerides and satisfies the following requirements (1) and (2):(1) the diglycerides have 0.5 to less than 20% by weight of SS components, 20 to less than 55% by weight of SU components, and 25 to less than 70% by weight of UU components (wherein S is a C.sub.14-22 saturated fatty acid group and U is a C.sub.14-22 unsaturated fatty acid group), and(2) the weight ratio of the C.sub.14 and C.sub.16 saturated fatty acid groups contained in the diglycerides to the C.sub.18, C.sub.20, and C.sub.22 saturated fatty acid groups contained in the diglycerides is 1.0 to 8.0, and its use as a margarine or the like, having excellent stability and satisfactory spreadability.

Abstract: It is an object of the present invention to provide edible fat-containing products comprising liquid and indigestible polyol fatty acid polyesters which products are characterized by having good thermal stability, oral response and storage temperature cycle stability.

Abstract: A squeezable spread composition and a method of making it is described herein. The composition contains a unique ratio of a colloidal microcrystalline cellulose, a cross-linked and stabilized starch, and a maltodextrin combined with an acidifying agent, less than 5% fat, hydrocolloids, water and optionally an opacifier. The low fat product is pourable at 45-70.degree. F.

Abstract: A low fat spreadable food product is disclosed which is usable as a butter replacer and has from 0 to about 30 wt. % fat. The product contains from 4 to 30 wt. % of thermally stabilized non crystalline particles of high amylose starch having a diameter in the range of 5 to 30 microns.

Abstract: A fat continuous spread having less than 50% fat and containing less than 10% trans fatty acids is prepared by a process comprising the steps of selecting a structuring amount of interesterfied hardstock and combining the hardstock with the liquid oil to form a fat phase. The fat phase and an aqueous phase containing a gelling agent are introduced into a scrapped surface heat exchanger to form a cooled emulsion having an exit temperature of less than the temperature required to form a substantial amount of alpha crystals in the fat phase. The crystal containing emulsion is then passed into a crystallizing inverter unit which has a temperature no greater than about 4 to about 8.degree. C. of the temperature of the water continuous emulsion containing crystals.

Abstract: Glyceride fat which comprises a mixture of glycerides originating from seed oils which have not substantially been subjected to chemical modification, which glycerides are derived from fatty acids which comprise(a) at least 10 wt. % of C.sub.18 -C.sub.24 saturated fatty acids(b) which comprise stearic and/or arachidic and/or behenic acid and/or lignoceric acid(c) oleic and/or linoleic acid, while(d) the ratio of saturated C.sub.18 -acid /saturated (C.sub.20 +C.sub.22 +C.sub.24)-acids .gtoreq.1, preferably .gtoreq.5, more preferably .gtoreq.10,which glycerides contain calculated on total fatty acid weight(e) .ltoreq.5 wt. % of linolenic acid(f) .ltoreq.5 wt. % of trans fatty acids(g) .ltoreq.75 wt. %, preferably .ltoreq.60 wt. % of oleic acid on total fatty acids on position 2 of the glyceride moleculewhich glycerides contain calculated on total glycerides weight(h) .gtoreq.8 wt. % HOH+HHO triglycerides(i) .ltoreq.5 wt. % of trisaturated triglycerides(j) which glycerides have a solids content comprising N.sub.

Abstract: A fruit ganache for decorating, coating and/or filling pastry, biscuit and/or chocolate product, which has the physical and functional properties of a ganache, contains fruit, fruit extracts, or fruit substitutes and a fat which is a cocoa butter substitute in the form of a solid fat when kept at 25.degree. C., as well as the usual ingredients of a ganache, namely sugar or a sugar substitute, water, one or more emulsifiers, milk or a reconstituted product based on milk powder and optionally additives. The fruit ganache is in the form of a water-in-oil emulsion.

Abstract: Reduced calorie fried snacks are prepared by replacing some or all of the oil conventionally used in frying with a fat replacement composition containing a fatty acid-esterified propoxylated glycerin composition which exhibits a sharp melt before about 92.degree. F. Potato chips, corn chips and similar fried snacks prepared according to the invention exhibit a unique cooling sensation when placed in the mouth.

Abstract: Disclosed are microwave shelf stable popcorn articles that contain real butter. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to kernel popcorn and fat, the charge further essentially includes about 1% to 8% of a high fat butter constituent. By virtue of selecting a particularly defined high fat butter ingredient, microwave popcorn articles can be prepared that are shelf stable.

Abstract: Creamy, cultured dairy based water continuous spread comprising less than 35% fat, up to 4.5% milk protein, gelatin or a gelatin replacer, optionally up to 2% structuring agent, the spread having a pH value between 4.6 and 5.2, and a Stevens value hardness at 10.degree. C. of 200-500 g and of 50-250 g at 20.degree. C., a whey protein to casein weight ratio higher than in milk, and the spread having a butter-like mouthfeel, texture and taste. In one preferred embodiment, the fat is a dairy fat. In another embodiment, the fat is a mixture of non-dairy fat and dairy fat, preferably 10-55% non-dairy fat and 90-45% dairy fat.

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: A liquid butter replacement exhibits a pleasant fat-like mouth feel despite a very low or no fat content, good color, good flavor, and a degree of fat-like melt without causing toast or other similar substrate to which the product is applied to become soggy due to moisture release. A flowable fat mimetic is prepared from an aqueous solution comprising a cross-linkable carbohydrate gelling composition (preferably pectin) and at least one gelling agent (preferably a calcium salt) that together form a heat-stable inner gelled phase which is agitated to produce gel particles that provide an organoleptic sensation similar to fat. The weight of the fat mimetic is at least about 75% of the weight of the butter substitute. The flowable fat mimetic is then combined with an second, continuous outer phase containing an unhydrated heat-reversible or heat-thinning, water-soluble gelling agent, and preferably salt and milk or milk solids.

Abstract: A fat continuous spread is described having up to about 65 wt % fat and a dispersed aqueous phase which contains an amylose containing gelling starch characterized by a G'.sub.eq of 400 dyne/cm.sup.2 or greater and a critical strain value (.gamma.cr) of 12 or greater at 10.degree. C. provided the starch is prepared at a concentration having an anhydrous starch solid content of 10 wt %.

Abstract: The invention provides a packed dairy spread that includes two inhomogeneously combined components. The spread contains 10-95 wt % of a component (A) that has a coagulated casein network, a pH of 4.3-5.3 and a Stevens value at 5.degree. C. of 150-700 g, and that contains casein and water in a weight ratio of 1:3 to 1:15. The spread further contains 5-90 wt % of a cream (B) that includes 15-60 wt % of dispersed fatphase and 40-85 wt % continuous aqueous phase. The aqueous phase of cream (B) contains casein and water in a weight ratio of less than 1:15. The Stevens value of cream (B) at 5.degree. C. is 75-500 g. The spread can be used e.g. for spreading on bread or toast. It has unusual and attractive organoleptic properties.

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. %.

Abstract: An edible spread which comprises a water and oil emulsion in which the fat phase is essentially a single, natural vegetable fat and processes for producing such a spread. While certain non-physical properties of the fat phase, such as its color, may be due to the presence of other fats than that responsible for the characteristic physical properties, the fat phase of the spreads of the invention contain low amounts of such natural additives; the physical properties of the fat phase are essentially determined by a single fat which has not been subjected to any chemical treatment other than refining.

Abstract: The present invention provides an oil-in-water emulsion spread that has a low fat content and good spreading properties at all temperatures from 4.degree. C. to 25.degree. C. The present whipped spread comprises a continuous aqueous phase comprising (A) from about 10% to about 45% fat, wherein at least a portion of the fat is vegetable oil; (B) an effective amount of an emulsifier; and (C) an effective amount of an emulsion stabilizing agent. The whipped spread has a whipping overrun of at least about 200%.

Abstract: A margarine fat blend and a plastic W/O emulsion spread comprising 5-14% of a hardstock being a stearin fraction of an interesterified mixture of 25-65% unhardened lauric fat stearin and 75-35% unhardened C.sub.16+ fat stearin. Also provided is a process for preparing such hardstock without the use of chemical modification or solvent or Lanza fractionation. As byproduct of this process an olein fraction can be obtained suitable for use in cooking or baking fats or W/O emulsion spreads.

Abstract: The present invention relates to esterified propoxylated monoglycerides (EPMG) and diglycerides (EPDG) and reduced calorie food products containing said compounds. Both EPMG and EPDG can be produced in a variety of forms including a liquid form, and can therefore be used for a variety of applications. These compounds are useful as partial or full substitutes for vegetable and other liquid oils, for purposes such as salad oils, cooking oils, anti-spattering or pan-release agents, or as ingredients in products such as mayonnaise, salad dressings, margarines, shortenings and peanut butter. Additionally, these compounds can withstand exposure to heat, and are therefore useful for baking, frying, sauteing and other related applications.

Abstract: A fat continuous spread having less than about 35 wt. % of a fat phase and a method of preparing the spread are described. The fat blend of the product must have a solid fat content at 10.degree. C. of greater than 25 wt. % and the aqueous phase must contain 0.05 to 0.5 wt. % of a modified protein. The viscosity of the aqueous phase must be at least 25 mPa.s at a shear rate of 17090 sec-.sup.1 and a temperature of 5.degree. C.

Abstract: A conventional water-in-oil type emulsifying fats and oils food is extruded from a nozzle at a particular shear rate to provide therein split section layers composed of thin water film layers and the like. Accordingly, the food can be readily split even when it is taken out from a refrigerator immediately before use, and prevention of deterioration in quality and improvement of productivity are attained.

Abstract: A process for preparing a very low fat water-in-oil spread and a spread made by the process. The process entails a cold mixing procedure wherein an at least partially pre-gelled aqueous phase is mixed with an at least partially pre-solidified fat continuous emulsion of fat and water. Emulsions of less than 30% fat and even 20% or less fat may be prepared.

Abstract: Preparations are disclosed containing the 3R-3'R stereoisomer of zeaxanthin as a sole detectable isomer, packaged for oral ingestion by humans as a therapeutic drug or nutritional supplement. Zeaxanthin is a yellow carotenoid pigment found in the macula (in the center of the human retina), which helps protect retinal cells against phototoxic damage. The pure R-R stereoisomer can be prepared by fermenting cells, such as Flavobacterium multivorum (ATCC 55238), which do not create any detectable quantity of the undesired and potentially toxic S-S or S-R isomers, and which do not synthesize any other carotenoids. The R-R isomer can be concentrated, in large quantities and at low cost, into a viscous oily fluid containing about 5 to 20% zeaxanthin, by means of a simple solvent extraction process. This oily fluid can be mixed with a carrier such as vegetable oil and enclosed within a digestible capsule, comparable to a conventional capsule containing Vitamin E.

Abstract: A method for confirming the presence of highly refined sesame oil in pharmaceuticals. By extracting, concentrating and detecting sesamin and epi-sesamin, through the method disclosed in the present invention, highly refined sesame oil can be identified. The disclosed method can be performed at room temperature and does not require over night extraction. In practice, the disclosed method entails extracting sesamin from a sample with an organic solvent, transferring and evaporating the solvent layer to dryness to form a residue. An alkyl halide is added to the residue to form a mixture. The mixture and an organic solvent are passed through a separating means, generating an eluent, the eluent is then evaporated to dryness to form a second residue. A 1:1 solution of an organic solvent and an alkyl halide is added to the second residue in a volume sufficient to form a concentrated extract. The concentrated extract is then analyzed with high performance liquid chromatography.

Abstract: Fat-compositions that display the following characteristics are very suitable fats for healthy margarines or spreads: (I): 5-45 wt % S.sub.2 U triglycerides; 0-60 wt % SU.sub.2 ; 5-95 wt % U.sub.3 ; 0-8 wt % S.sub.3 ; S=saturated fatty acid: C.sub.16 -C.sub.24, U=unsaturated fatty acid C.sub.18 +; (II): (C.sub.18 -C.sub.24):C.sub.16 >0.3; (III): <5% diglycerides; (IV): % SAFA<35 wt %; (V): N.sub.5 =12-30, N.sub.35 <7, (N.sub.5 -N.sub.20)<10.

Abstract: A low-fat saute and method for making the same is disclosed, the mixture substantially simulating the appearance, taste, texture, and mouth feel of traditional fat-filled sautes.

Abstract: A water-in-oil emulsion having a high water content and an excellent emulsion stability. The water-in-oil emulsion contains a polyglycerol fatty acid ester the main constituting fatty acid component of which is erucic acid.

Abstract: A squeezable spread having a fat phase of less than 3 wt. % of a hardstock combined with about 97 to about 99% of liquid vegetable oil is described. The hardstock is a fully hardened low erucic rapeseed oil and the liquid vegetable oil is non-hydrogenated containing no solid fat at temperatures of 45.degree. F. and above.

Abstract: Alkoxylated alcohols containing both short and long chain oxyalkylene units are useful as reduced calorie fat substitutes in food compositions. The alkoxylated alcohols provide good organoleptic properties even though not highly esterfied with fatty acid.

Abstract: The present invention relates to a process of preparing a spread and the use of an enzyme in the production of a spread. The process of preparing a spread includes the following steps: a) the aqueous phase, which includes protein, is treated with an enzyme capable of enhancing the viscosity of the aqueous phase, b) the pH-value is adjusted to 4.8 to 6.0, c) the aqueous phase or emulsion is heated to between 60.degree. C. and 100.degree. C. for a period of time, d) the aqueous phase or the emulsion is tempered to a temperature between 30.degree. C. and 50.degree. C., e) the tempered aqueous phase is mixed with the fat phase and tempered to between 30.degree. C. and 50.degree. C. until an emulsion is formed, f) the emulsion is crystallized to form a spread. The steps in the process may be performed in the sequence steps a), b), c), d) e), f) or a), b), d), e), c), d), f).

Abstract: Substantially fat free, reduced fat and low fat margarine-like spreads, dairy spreads and cream cheeses that have the taste, mouthfeel and textural properties of equivalent full fat spreads are described. The spreads contain a starch based texturizing agent that is derived from pregelatinized, high amylose starch. The presence of the texturizing agent functions to viscosify the spread in the absence of traditional viscosifying or thickening agents, such as gelatin and emulsifiers.

Abstract: Edible plastic fat-product is provided that comprises a continuous fat phase and optionally a dispersed aqueous phase wherein the fat of the fat phase is a fat-composition comprising 20-65% liquid oil and 80-35% structuring fat and having N.sub.35 of 0-5 and N.sub.20 of 12-40, the difference between N.sub.20 and N.sub.35 being at least 12, preferably 18-30, which composition comprises 0-10% trans fatty acid residues and which comprises 10-50% not-interesterified lauric fat selected from the group consisting ofa combination of unhydrogenated and fully hydrogenated lauric fat,partially hydrogenated lauric fat,a combination thereof, anda combination of at least one thereof with other lauric fat.The choice of this lauric fat allows obtaining a big difference between N.sub.20 and N.sub.35, without using fats with a high content of trans fatty acid residues.

Abstract: A water-continuous spread containing from 0.1 to 20 wt. % of fat, said spread being a W/O/W emulsion comprising hydrolysed starch with a DE of 1-6 in the external phase at a concentration above its critical gelling concentration, said spread having a stress strain relation with a maximum stress occurring at a strain of 0.001-1, the maximum stress at this strain being 0.01 to 100 kPa and with a ratio of plastic stress and the maximum stress of 0.1 to 1.

Abstract: Edible spreads having a reduced fat level produced from a continuous fat phase and a dispersed aqueous phase containing a non-gelling, non-proteinaceous thickener system such that the viscosity of the aqueous phase is 30-4000 mPas and the awueous phase contains 0.01-4% by weight protein.

Abstract: A low-fat saute and method for making the same is disclosed, the mixture substantially simulating the appearance, taste, texture, and mouth feel of traditional fat-filled sautes.

Abstract: Low calorie food compositions containing fat-type organoleptic and non-fat ingredients, wherein natural fats and synthetic fat mimetics are blended in proportion to provide any predetermined amount of fat caloric value. These synthetic fat-type mimetic ingredients comprise esterified epoxide-extended polyols (EEEPs) of the formula P(OH).sub.a+c (EPO).sub.n (FE).sub.b where P is a polyol having a=2 to 8 primary hydroxyls, C=0-8 secondary and tertiary hydroxyls, a+c is in the range of 3-8, EPO is a C.sub.3 -C.sub.6 epoxide, FE is a fatty acid acyl moiety, n is the minimum epoxylation index average number having a value generally equal to or greater than "a" and is a number sufficient that greater than 95% of the primary hydroxyls of the polyol are converted to secondary or tertiary hydroxyls, and "b" is greater than 2 and equal to or less than a+c.

Abstract: A water-continuous spread having a structuring amount of oligofructoses, from 0.1 to 15 wt % of mono- or disaccharides and 0.1 to 7 wt. % of fat in the form of small globules or crystals having a volume weighted mean diameter of less than 20 .mu.m.

Abstract: Low calorie food compositions containing fat-type organoleptic ingredients and non-fat ingredients, wherein natural fats and synthetic fat mimetics are blended in proportion to provide any predetermined amount of fat caloric value, said synthetic fat-type mimetic ingredients comprising esterified epoxide-extended polyols (EEEPs) of the formula P(OH).sub.a+c (EPO).sub.n (FE).sub.b where P is a polyol having a=2-8 primary hydroxyls, c=0-8 secondary and tertiary hydroxyls, a+c is in the range of 3-8, EPO is a C.sub.3 -C.sub.6 epoxide, FE is a fatty acid acyl moiety, n is the minimum epoxylation index average number having a value generally equal to or greater than a and is a number sufficient that greater than 95% of the primary hydroxyls of the polyol are converted to secondary or tertiary hydroxyls, and 2<b.ltoreq.a+c.