Butter Substitute, E.g., Margarine, Etc. Patents (Class 426/603)
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Patent number: 4959466Abstract: Partially esterified oligosaccharides and polysaccharides (PEPs) of the formula [P--O--R).sub.x ].sub.n, where P is a polysaccharide having n=3-50 (preferably 3-10) C.sub.4 -C.sub.8 saccharide units, y is 0-4 (preferably 1 or 2), R is H or a C.sub.3 -C.sub.28 acyl group, and x is the degree of esterification ranging from 1-80 percent. The PEPs are used as indigestible fat substitutes (fat mimetics). They have non-caloric food values, with good organoleptic characteristics, are substantially resistant to intestinal absorption and do not appreciably hydrolyze in the digestive tract. Suitable polysaccharides are preferably selected from xanthan gum, guar gum, gum arabic, aliginates, cellulose hydrolysis products, hydroxypropyl cellulose, starch hydrolysis products, casein, Karaya gum and pectin. C.sub.5 and C.sub.6 oligosaccharides of n=3-10 units are preferred. The polysaccharides are transesterified with fatty acid methyl esters to create PEPs of a degree of esterification determined for each polysaccharide.Type: GrantFiled: January 25, 1988Date of Patent: September 25, 1990Assignee: Arco Chemical Technology, Inc.Inventor: John F. White
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Patent number: 4959239Abstract: A process for preparing an edible plastified dispersion comprising a continuous fat phase and a dispersed aqueous phase, said process comprising the steps of:(a) working buttermilk with a non-dairy fat to obtain an emulsion, and,(b) mixing the emulsion obtained in step (a) with butter under mild working conditions.By employing such a process, it is possible to obtain a melange product in which the characteristic microstructure of butter has not been destroyed. Moreover, only a proportion of the total fat content of the final product need be passed through the churn, enabling a higher production figure to be obtained with a fixed size of churn.Type: GrantFiled: November 2, 1988Date of Patent: September 25, 1990Assignee: Lever Brothers CompanyInventors: Peter B. Ernsting, Jan Van Heteren, Tjaard R. J. Niemeyer
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Patent number: 4956193Abstract: The present invention is concerned with an edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, which dispersion comprises(I) gel-forming composition (A) containing gelling agent (a) in an amount of 1-8 times the critical concentration, and(II) gel-forming composition (B) containing gelling agent (b) in an amount of 1-8 times the critical concentration, such that(i) at least one of the gelling agents is an aggregate-forming gelling agent,(ii) at least one of the gelling agents is a gelling agent other than starch,(iii) both gelling agents are gelling agents other than non-waxy intact starch, and(iv) gelling agent (a) is different from gelling agent (b).The dispersion according to the present invention does not exhibit deficiences such as brittleness or too much elasticity.Type: GrantFiled: July 5, 1988Date of Patent: September 11, 1990Assignee: Lever Brothers CompanyInventors: Frederick W. Cain, Allan H. Clark, Patrick J. Dunphy, Malcolm G. Jones, Ian T. Norton, Simon B. Ross-Murphy
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Patent number: 4952413Abstract: Food compositions are substantially sugar or fat-free, comprise a texturizing amount of a polyalkylene oxide polymeric composition, and have a texture substantially similar to food compositions containing sugar or fat.Type: GrantFiled: July 26, 1989Date of Patent: August 28, 1990Assignee: The Dow Chemical CompanyInventors: Robert G. LaBarge, Clyde E. Baxter, Jr., Jimmie D. Christen, Abraham I. Bakal
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Patent number: 4948618Abstract: A process for tempering edible plastic fat products such as margarine and shortenings which comprises crystallizing with cooling a starting material of fats and oils with or without other ingredients and subjecting the resulting product to pressuring treatment.Type: GrantFiled: September 6, 1989Date of Patent: August 14, 1990Assignee: Kanegafuchi Chemical Industry Co., Ltd.Inventors: Norio Hirokawa, Satoshi Imai, Hisashi Morikawa
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Patent number: 4943445Abstract: The invention pertains to an edible dispersion and a process for making same, comprising an aqueous and a fat phase, the aqueous phase being gel-forming and comprising carrageenan and a cation of a type and in a concentration effective to cause the aqueous phase to have a transition midpoint temperature of below 50.degree. C. Dispersion according to the invention can be advantageously applied in water-in-oil spreads, mayonnaise, salad dressings, etc.Type: GrantFiled: November 20, 1987Date of Patent: July 24, 1990Assignee: Lever Brothers CompanyInventors: Ian T. Norton, Charles R. T. Brown
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Patent number: 4919964Abstract: The invention relates to a highly aerated fatty composition and food products made therefrom that are smooth and creamy, storage stable, and resistant to slump and collapse. The fatty composition comprises at least about 5% by weight fat substitute selected from sugar fatty acid esters and sugar alcohol fatty acid esters, where the sugars and sugar alcohols contain from 4 to 8 hydroxyl groups, and where each fatty acid group has from about 2 to about 24 carbon atoms. The fatty composition is aerated to contain from 5% to 75% by volume edible gas dispersed uniformly in the composition.Type: GrantFiled: December 22, 1988Date of Patent: April 24, 1990Assignee: The Procter & Gamble CompanyInventors: Keith D. Adams, Dana P. Gruenbacher, Kathleen H. Noble
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Patent number: 4917915Abstract: Spreads containing less than 35 wt. % fat, comprising 10-35 wt. % continuous fat phase and 90-65 wt. % dispersed aqueous phase that are stable at ambient temperature and do not lose moisture when spread, but that destabilize and release their flavor in the mouth and that can be prepared relatively easily despite the very low fat content, can be obtained by using as composition that is to constitute the aqueous phase, a gel-forming composition having a viscosity of at least 20 mPa.s when measured at 5.degree. C. and at a shear rate of 17090 sec..sup.-1.Type: GrantFiled: March 2, 1987Date of Patent: April 17, 1990Assignee: Lever Brothers CompanyInventors: Frederick W. Cain, Malcolm G. Jones, Ian T. Nortan
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Patent number: 4906490Abstract: A method for producing granules having natural butter flavor is provided, the granules being formed of a carrier such as maltodextrin, a small amount of a fat such as a vegetable oil, and enzyme modified butter oil, with or without, but preferably with a water soluble butter flavor component. The granules may include salt to taste, if desired and may also include an emulsifier. The granules of the invention are very low in calories, have a high intensity butter flavor, have no cholesterol and dissolve instantly upon contact with wet and hot foods to provide the flavor and mouthfeel of butter.Type: GrantFiled: January 26, 1989Date of Patent: March 6, 1990Assignee: Cumberland Packing Corp.Inventors: Abraham I. Bakal, Marvin E. Eisenstadt
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Patent number: 4904485Abstract: A fat composition suitable for use in bakery or in confectionery, comprising(a) an aqueous phase containing a disrupted yeast cells suspension or a wheat flour suspension treated with either a disrupted yeast cells suspension or a mixture of a disrupted yeast cells suspension and an yeast(b) a fat component and(c) an emulsifier,a bakery or confectionary product produced by using the fat composition and processes for preparing them. The composition can be prepared in large quantities and has a good preservation stability, and thereby becomes more excellent for producing in industrial scale the bakery and confectionary product, which has a good color and nature of crust, grain of crum, aroma and taste, and in accordance with the process, it can prepare the product easily and simply.Type: GrantFiled: October 1, 1987Date of Patent: February 27, 1990Assignee: Kanegafuchi Kagaku Kogyo Kabushiki KaishaInventors: Tamotsu Hirakawa, Kozo Oya, Minoru Ueda, Hiroaki Yamauchi
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Patent number: 4888197Abstract: Process for preparing an edible spread containing a continuous fat phase and an aqueous phase, comprising mixing a first fraction, consisting of a separately prepared water-and-oil emulsion, of which the fat phase consists of fat having an N2O below 5%, which fat phase has a temperature below 35.degree. C., with a second fraction consisting of fat having an N2O of at least 7%, which second fraction has a temperature at which said second fraction has an N-value of at least 10%. Optionally a third fraction may also be mixed with the first and second fractions.Type: GrantFiled: September 28, 1987Date of Patent: December 19, 1989Assignee: Unilever Patent Holdings B.V.Inventor: Theophil Wieske
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Patent number: 4883681Abstract: An edible plastified dispersion having a continuous fat phase and a dispersed aqueous phase, in particular low-calorie spread, is prepared by a process that includes (i) cooling a constituted emulsion having a continuous aqueous phase and a dispersed fat phase and comprising essentially no solid fat, by passing it through a static heat exchanger to cause partial crystallization of fat, the emulsion leaving the heat exchanger as a dispersion having a continuous aqueous phase and containing crystallized fat, and (ii) feeding the dispersion from step (i) directly to means for imparting kinetic energy so as to invert the dispersion into a dispersion having a continuous fat phase and a dispersed aqueous phase. The use of scraped-surface heat exchangers can be dispensed with, without adverse effects on the product properties.Type: GrantFiled: June 2, 1988Date of Patent: November 28, 1989Assignee: Lever Brothers CompanyInventor: Peter B. Ernsting
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Patent number: 4882187Abstract: Process for preparing an edible spread of fat content lower than butter or margarine including the steps of forming an admixture of plastic dispersion (A) having a continuous fat phase and a discontinuous aqueous phase, which aqueous phase has a pH above 4.7 and contains protein selected from the group consisting of milk protein, soy protein and mixtures thereof, and an aqueous composition (B) having a pH at or below 4.7 and containing hydrocolloid, the aqueous composition (B) being substantially free of milk protein and soy protein, and subjecting the admixture of (A) and (B) to a working treatment at a temperature at which (A) remains plastic. The spread so obtained has a continuous fat phase and two distinct aqueous phases, one having the characteristics of the aqueous phase of (A), the other the characteristics of (B).Type: GrantFiled: July 2, 1987Date of Patent: November 21, 1989Assignee: Thomas J. Lipton Inc.Inventors: Henry J. Izzo, Stephen M. Pincus, Jane B. Theiler, Michael C. Cirigliano
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Patent number: 4880657Abstract: Disclosed are preferred shortenings made with polyol polyesters. The Solid Fat Content curve and penetration of the shortenings is adjusted to increase smoothness and decrease graininess. Also described are food compositions that have enhanced flavors from the addition of particular sucrose polyesters.Type: GrantFiled: April 12, 1988Date of Patent: November 14, 1989Assignee: The Procter & Gamble CompanyInventors: Timothy B. Guffey, Susan S. Abe, Sherry R. Talkington, Marko D. Mijac
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Patent number: 4869919Abstract: A nongelling meltable spread composition useful as a reduced calorie margarine which includes edible fat at levels of from about 44 to 55 percent and a low D.E. maltodextrin at levels of about 2 to 8 percent.Type: GrantFiled: May 26, 1988Date of Patent: September 26, 1989Assignee: Gregg Foods of Portland, Inc.Inventor: Arthur N. Lowery
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Patent number: 4865867Abstract: A low fat spread and process for preparing a low fat spread which is a water-in-oil emulsion comprising a continuous fat phase and a dispersed aqueous phase, the aqueous phase comprising at least 8% weight of one or more proteins derived from milk, and from 0.1 to 1.2% by weight of a modified starch, the fat phase constituting 18-35% by weight of the total weight of the low fat spread.Type: GrantFiled: July 27, 1987Date of Patent: September 12, 1989Assignee: St. Ivel LimitedInventors: Brian L. Platt, Bharat B. Gupta
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Patent number: 4861613Abstract: 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.Type: GrantFiled: July 25, 1986Date of Patent: August 29, 1989Assignee: Arco Chemical Technology, Inc.Inventors: John F. White, Michael R. Pollard
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Patent number: 4849243Abstract: A process is provided for preparing a low fat edible water-in-oil emulsion. First, an aqueous phase is formed containing from 0.1-10% of a thickening agent such as gelatin. The aqueous phase is mixed with an oil phase and the combination cooled obtaining a plastic mass of variable electrical conductivity. Thereafter, the mass is worked under high shear at a shearing speed of at least 1000 rpm for a residence time of less than 1 minute in a vessel separate from the heat exchanger to obtain a water-in-oil emulsion having zero electrical conductivity.Type: GrantFiled: December 21, 1987Date of Patent: July 18, 1989Assignee: Lever Brothers CompanyInventors: Baratham Sreenivasan, Everton A. Simpson
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Patent number: 4844921Abstract: Granules having natural butter flavor are provided, the granules being formed of a carrier such as maltodextrin, a small amount of a fat such as a vegetable oil, and enzyme modified butter oil, with or without, but preferably with a water soluble butter flavor component. The granules may include salt to taste, if desired and may also include an emulsifier. The granules of the invention are very low in calories, have a high intensity butter flavor, have no cholesterol and dissolve instantly upon contact with wet and hot foods to provide the flavor and mouthfeel of butter.Type: GrantFiled: August 26, 1987Date of Patent: July 4, 1989Assignee: Cumberland Packing Corp.Inventors: Abraham I. Bakal, Marvin E. Eisenstadt
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Patent number: 4844928Abstract: Process for the preparation of an edible fat-containing product wherein a fat-containing fraction (a) of the composition which is to constitute the product is cooled to cause crystallization of part of the fat and a fraction (b) of the composition is mixed with fraction (a) containing partially crystallized fat in a mixer comprising two closely spaced mutually displaceable surfaces, each having a pattern of cavities which overlap during movement of one surface with respect to the other, between which surfaces the fractions to be mixed pass, and according to a preferred embodiment 10 to 99.99% of fraction (a) is mixed with 90 to 0.01% of fraction (b), calculated as volume % on the total composition.Type: GrantFiled: March 24, 1986Date of Patent: July 4, 1989Assignee: Lever Brothers CompanyInventors: Jan van Heteren, Janos Boder
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Patent number: 4840810Abstract: The invention concerns a process for the preparation of an edible plastified fat-containing product wherein a fat-containing composition is passed through a heat-exchanger comprising two closely spaced mutually displaceable surfaces, each having a pattern of cavities which overlap during movement of one surface with respect to the other, between which surfaces the composition passes, at least one of which surfaces is provided with means to control the temperature thereof, wherein more in particular one or both of the surfaces can act as heat exchanging surface. The surface(s) can either be heated or cooled.Type: GrantFiled: March 24, 1986Date of Patent: June 20, 1989Assignee: Lever Brothers CompanyInventors: Janos Bodor, Jan van Heteren, Henricus W. Willemse, Leo F. Vermaas
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Patent number: 4839190Abstract: A cold spreadable product includes a milk fat component consisting essentially of a stearine fraction obtained at approximately 29.5.degree. C. and an olein fraction obtained at approximately 12.5.degree. C. The product is produced by fractionating anhydrous milk fat to obtain the two fractions, then recombining only the two fractions of interest excluding the other milk fat fractions produced in the fractionating process.Type: GrantFiled: April 24, 1987Date of Patent: June 13, 1989Assignee: Wisconsin Milk Marketing Board, Inc.Inventor: John E. Bumbalough
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Patent number: 4832975Abstract: Reduced calorie edible fats and oils comprising triglycerides synthesized (tailored) with a particular combination of saturated medium chain fatty acids, saturated long chain fatty acids, and unsaturated long chain fatty acids are disclosed. In addition to providing caloric reduction, these tailored triglycerides also have acceptable autoignition characteristics making them suitable for use in shortenings and cooking oils.Type: GrantFiled: September 29, 1987Date of Patent: May 23, 1989Assignee: The Procter & Gamble CompanyInventor: David K. Yang
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Patent number: 4830787Abstract: Novel fat mimetic compositions are disclosed as reduced calorie components. These compositions comprise a carbon backbone substituted with --CO.sub.2 R and/or --CH.sub.2 CO.sub.2 R (carboxylate and/or methyl carboxylate) and with --O.sub.2 C--R and/or --CH.sub.2 O.sub.2 C--R (carboxy and/or methylcarboxy) functionalities. The preferred carboxy/carboxylate esters are partially, but not completely, broken down in the body. These compounds thus achieve reduced caloric value and reduced problems associated with non-metabolizable fat substitutes. The fat mimetic compounds are useful in all edible compositions.Type: GrantFiled: August 13, 1987Date of Patent: May 16, 1989Assignee: Nabisco Brands, Inc.Inventors: Lawrence P. Klemann, John W. Finley
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Patent number: 4828855Abstract: A method of manufacturing sugar-added margarine containing 5 to 50% by weight of sugar calculated in terms of its anhydride, characterized in that, an emulsion of oil and fat, and sugar is uniformly heated by means of a micro-wave heating device at a pre-established optimum tempering temperature which is higher than a temperature lower by 10.degree. C. than the increased melting point of the oil and fat with a precision of .+-.2.0.degree. C., and then the heated emulsion is cooled at a rate of not higher than 5.degree. C./hr.Type: GrantFiled: May 20, 1987Date of Patent: May 9, 1989Assignee: Mitsubishi Denki Kabushiki KaishaInventors: Hirohisa Sasaki, Takeo Saotome, Moriya Sano, Kouichiro Marusugi, Hiroaki Hoshino, Yoshibumi Minowa, Tetsuo Moriguchi
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Patent number: 4826699Abstract: Food emulsifiers for use in food products having a foamed structure such as chemically leavened and yeast raised bakery products, whipped desserts, icecream, mousse, filling custards, toppings and icings are prepared by treating a conventional emulsifier or emulsifier mixture in the melted state with an inactive gas, preferably CO.sub.2, under pressure, after which the thus-treated emulsifier or emulsifier mixture is passed directly to spray crystallization and evaporation of the gas. Emulsifiers thus treated impart an increased volume to the food products prepared therewith in comparison with corresponding food products prepared with the same emulsifier without gas treatment. The treatment imparts improved shelf life to bread baked from a yeast-raised dough into which a CO.sub.2 -treated emulsifier has been incorporated.Type: GrantFiled: February 12, 1987Date of Patent: May 2, 1989Assignee: Grindsted Products A/SInventor: Jorn B. Soe
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Patent number: 4820541Abstract: A spread with a butter-like taste which contains a heat-treated dairy cream containing at least 30% (w/w) of fat and wherein at least 50% (w/w) of the whey proteins have been heat denatured. The spread may also contain water and/or non-dairy fat.Type: GrantFiled: April 16, 1987Date of Patent: April 11, 1989Assignee: Lever Brothers CompanyInventor: Petrus G. Haring
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Patent number: 4808429Abstract: An encapsulated lipid material useful as an animal feedstuff ingredient is prepared by homogenizing natural slaughterhouse blood, essentially free from any anticoagulating agents with lipid material in the molten state containing by weight more than 20% free-fatty acids, allowing the resulting dispersion or emulsion to set to a firm gel (which will typically occur at a temperature below 50.degree. C.) and drying the gelled product in equipment in which the gel experiences a tumbling action.Type: GrantFiled: August 7, 1987Date of Patent: February 28, 1989Assignee: Internationale Octrooi Maatschappij "Octropa" BVInventor: Christopher P. Freeman
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Patent number: 4797300Abstract: Plastic shortening and other food compositions which comprise an edible oil and a fatty acid ester of sucrose wherein the fatty acid groups consist essentially of short chain fatty acid radicals containing from 2 to 10 carbon atoms and long chain fatty acid radicals containing from 20 to 24 carbon atoms in a molar ratio of short chain:long chain radicals of 5:3 to 3:5, the said esters having a degree of esterification of about 7 to 8. The edible oil can be a triglyceride oil or a nondigestible oil.Type: GrantFiled: April 10, 1987Date of Patent: January 10, 1989Assignee: The Procter & Gamble CompanyInventors: Ronald J. Jandacek, James C. Letton
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Patent number: 4772483Abstract: A product and process for preparing the product, an all-dairy butter substitute that tastes like butter and has superior spread characteristics when compared to butter, but contains less calories, fat, and sodium, and more protein, calcium, phosphorus and potassium than butter, comprising a homogenized mixture of cream, non-fat dry milk, salt, locust bean gum, lecithin, mono and diglycerides, citric acid, water and natural flavoring formulated for packaging while the mixture is hot, without the need for subsequent agitation to achieve the desired body when the mixture is cooled.Type: GrantFiled: September 9, 1986Date of Patent: September 20, 1988Assignee: Blankebaer/Boweykrimko CorporationInventor: James V. Nolte
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Patent number: 4769255Abstract: A method is provided for producing a butter-like composition which has a taste, texture and mouth feel similar to butter but which is speadable at refrigeration temperatures. A feed of at least one liquid dairy product which is primarily and oil-in-water emulsion and has a fat content of at about 8% is prepared. The feed is concentrated by removing water until a concentrate having at least about 40% fat is obtained. The concentrate is homogenized and a phase reversal of the concentrate is caused, either prior to, during or after homogenization, so that the emulsion of the concentrate is converted from a primarily oil-in-water emulsion to a predominantly water-in-oil emulsion. The concentrate, thereby, forms a butter-like composition, and the ratio of oil-in-water emulsion to water-in-oil emulsion in the composition is at least about 6:4, and preferably between 7:3 and 8:2.Type: GrantFiled: May 27, 1987Date of Patent: September 6, 1988Assignee: Dairy Research, Inc.Inventors: Salah H. Ahmed, Anthony J. Luksas
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Patent number: 4764392Abstract: A margarine containing fish oil with well-balanced nutritive qualities and no fishy odor, containing as at least a part of the liquid oil a refined fish oil produced by subjecting a mixture of a polyhydric alcohol, a monoglyceride and a fish oil to a preliminary molecular distillation to remove volatile components and deodorize the fish oil, subjecting the deodorized fish oil to further molecular distillation and recovering vaporized components as the refined fish oil.Type: GrantFiled: April 1, 1987Date of Patent: August 16, 1988Assignee: Q.P. CorporationInventors: Kenjiro Yasufuku, Hiroshi Okafuji, Mineo Hasegawa, Noriyuki Haga
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Patent number: 4758446Abstract: A process for the manufacture of a butter like dairy spread which is spreadable at refrigeration temperature and which has a content of vegetable fat which is higher than 30% and which has a iodine value of between 55 and 65, whereby cream having an iodine value of 25-40 and an uncured vegetable fat are treated and churned. According to the invention a vegetable "cream" having substantially the same iodine value and other oleic acid composition as butter cream from milk is prepared in that a cured vegetable fat is emulsified with a milk product, is pasteurized, it may be acidified and temperature treated and is cooled to churning temperature, whereupon the vegetable "cream" together with the uncured vegetable fat and some amount of animal fat, for instance ordinary butter cream, is churned, and whereby the total amount of cured and uncured vegetable fat is between 30% and nearly 100% as calculated on the total fat content of the dairy spread.Type: GrantFiled: October 27, 1986Date of Patent: July 19, 1988Assignee: Arla Ekonomisk Forening & Svenska Mejeriernas RiksforeningInventors: Sture Johansson, Jan-Ake Larsson, Kurt Wallgren
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Patent number: 4716047Abstract: Fat blends comprising milk fat and a non-milk fat comprising specific triglycerides, the composition of which being such that spreads produced from said fat blends have a plasticity and organoleptic properties reminiscent of dairy butter.Type: GrantFiled: January 21, 1986Date of Patent: December 29, 1987Assignee: Lever Brothers CompanyInventors: Gerhard Biernoth, Hans-Udo Menz, Klaus H. Todt, Theophil Wieske
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Patent number: 4684532Abstract: A process for obtaining an aqueous soluble butter flavor is disclosed comprising cooking together an aqueous combination of sugar and butter in a ratio of 50:1 to 1:10 at a temperature of about 150.degree. F. to 250.degree. F. for about 0.5-5 hours. The resultant emulsion is separated to recover an aqueous phase having a cooked butter flavor. When incorporated into low calorie table syrups, the flavor imparts a cooked butter taste and maintains the syrup as a clear composition. Low fat spreads may also successfully utilize the recovered cooked butter flavor phase.Type: GrantFiled: April 29, 1986Date of Patent: August 4, 1987Assignee: Lever Brothers CompanyInventor: Henry J. Izzo
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Patent number: 4680194Abstract: A process of preparing an emulsified food product comprises preparing an aqueous phase of proteinaceous milk solids, an aqueous carrier and an amount of peptizing agent which is effective to peptize the precipitated protein in the milk solids on heating and agitating. An edible fat is mixed with the sol so produced to form an oil-in-water emulsion which is then cooled to below 5.degree. C. to convert the emulsion to one of the water-in-oil type by phase inversion. The product may be spreadable from the refrigerator on, if a large amount of protein has been included, may be in the form of a firm but sliceable product. If the emulsion has included non-precipitated protein, the product on being removed from the refrigerator may be unstable but can be stabilized by the addition of further amounts of peptizing agent and heating and agitating to produce a new oil-in-water emulsion which should then also be chilled to below 5.degree. C. to invert the phase.Type: GrantFiled: November 4, 1985Date of Patent: July 14, 1987Assignee: Alpen Dairy Foods Pty. LimitedInventor: Stanley A. R. Kilroy
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Patent number: 4670267Abstract: A butter flavoring composition is prepared by fermenting a sweet-whey medium. The sweet-whey medium comprises water, sweet-whey solids, a biosynthesis-precursor-compound fortifier, and a fatty-compound enriching agent. The sweet-whey medium is pasteurized and then innoculated with a microorganism culture comprising the microorganism Leuconostoc cremoris. The innoculated medium is then incubated in a controlled temperature range with agitation and aeration to produce a fermented composition suitable for use as a butter flavoring.Type: GrantFiled: April 18, 1985Date of Patent: June 2, 1987Assignee: Lever Brothers CompanyInventors: Stephen S. Chang, Chi-Tang Ho, Barbara A. Izzo
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Patent number: 4656045Abstract: Edible fat compositions containing diglycerides or a mixture of diglycerides and monoglycerides, wherein (i) the amount of diglycerides ranges from 5-30%, (ii) the level of saturated C.sub.16 - to C.sub.22 -fatty acid residues in said diglycerides does not exceed 45% and (iii) the ratio of diglyceride to saturated monoglyceride exceeds 8:1 and the ratio of diglyceride to unsaturated monoglyceride exceeds 5:1.Emulsions prepared from such compositions display butter-likeness and improved spreadability.Type: GrantFiled: July 16, 1985Date of Patent: April 7, 1987Assignee: Lever Brothers CompanyInventors: Janos Bodor, Jan Van Heteren
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Patent number: 4614656Abstract: Margarine and shortenings contain a discrete fatty phase in which additional cooking ingredients such as antioxidants, ascorbic acid and emulsifiers are confined to improve the stability and the cooking propensities of the product.Type: GrantFiled: May 14, 1985Date of Patent: September 30, 1986Assignee: Lever Brothers CompanyInventor: Josef Tennikat
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Patent number: 4610889Abstract: A fat blend having a relatively low level of trans fatty acids, which is preferably lower than 10% is obtained by random interesterification of lauric fats, saturated fats and a minor proportion of partially hydrogenated fats. A good melting behaviour in the mouth is achieved without recourse to fractionation.Type: GrantFiled: January 25, 1985Date of Patent: September 9, 1986Assignee: Lever Brothers CompanyInventor: Werner J. Schmidt
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Patent number: 4606926Abstract: A butter-like spread which is spreadable direct from the refrigerator is obtained by blending a cream separated from cows milk with edible triglycerides of non-dairy origin and then churning the blend to form a butter-like spread which is separated from the resulting aqueous phase, the proportion of cream and triglyceride in the blend being such that the triglycerides of non-dairy origin represents at least 35% by weight of the total fat content of the spread.Type: GrantFiled: February 25, 1985Date of Patent: August 19, 1986Assignee: Milk Marketing BoardInventors: Robert Wiles, Roger Lane
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Patent number: 4590087Abstract: Development of excessive graininess in fats (i) which are prone to graininess can be reduced by incorporating therein a fat (ii) consisting of triglycerides from unsaturated fatty acids in the trans-configuration.Margarine fats with butter-like properties and displaying a reduced tendency to graininess are produced e.g. by interesterification of a fat rich in palmitic acid residues, particularly palm oil or fractions thereof, with triglycerides from C.sub.18 -C.sub.24 unsaturated fatty acids in the trans-configuration.Type: GrantFiled: January 27, 1984Date of Patent: May 20, 1986Assignee: Lever Brothers CompanyInventors: Jacobus N. Pronk, Martin Soltau, Theophil Wieske
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Patent number: 4587131Abstract: Edible water-in-oil emulsion spreads with good organoleptic properties, particularly with regard to release of salt, are produced by incorporating in the emulsion at least 1 wt. % of native starch granules or agglomerates of native starch granules in the crystalline state, 80-100% of said granules having a diameter of less than 25 microns.Type: GrantFiled: November 30, 1984Date of Patent: May 6, 1986Assignee: Lever Brothers CompanyInventors: Janos Bodor, Bertus M. Van Bodegom, Cornelis Poot, Freek Reckweg
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Patent number: 4582715Abstract: alpha-Acylated glycerides having the formula: ##STR1## wherein each R.sup.1 is a C.sub.10 -C.sub.14 alkyl group and wherein each R.sup.2 is a C.sub.14 -C.sub.16 aliphatic group are disclosed. These alpha-acylated glycerides are useful as non-digestible fats in low calorie fat-containing food compositions.Type: GrantFiled: December 4, 1984Date of Patent: April 15, 1986Assignee: The Procter & Gamble CompanyInventor: Robert A. Volpenhein
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Patent number: 4571347Abstract: The present invention relates to a method for preparing a composition comprising discrete particles containing 10 to 100% by weight of fat and having a particle size of 0.04 to 10.0 mm in a margarine matrix comprising the steps of introducing 0.1 to 80% by weight of said particles into said matrix at a temperature below the melting point of the particles while the matrix is in a liquid supercooled state; and cooling the composition. In an advantageous alternative embodiment said particles are sprinkled onto said matrix while it is still in solid, extruded, strand form. The sprinkled strands are thereafter combined and extruded in the form of prints, sticks or bars. If the particles as they are sprinkled onto the extruded matrix are larger than 10.0 mm, they are comminuted to the size range of 0.04 to 10.0 mm by passage of the particle and matrix mixture through a suitable perforated plate.Type: GrantFiled: July 26, 1985Date of Patent: February 18, 1986Assignee: Lever Brothers CompanyInventors: Henry J. Izzo, John P. McNaught
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Patent number: 4568556Abstract: Emulsified spreads, such as margarines, are made from structural fats having double-peaked differential scanning calorimetry curves, one representing triglycerides crystallizing at temperatures of from about 77.degree. F. (25.degree. C.) to about 50.degree. F. (10.degree. C.) and a second representing triglycerides crystallizing at about 41.degree. F. (5.degree. C.) to about 14.degree. F. (-10.degree. C.). The process for forming such spreads involves (1) cooling an emulsion of the structural fat, a soft oil and an aqueous phase to a temperature at or below the nucleation of triglycerides crystallizing at the higher temperature range; (2) working the emulsion; (3) cooling the worked emulsion to the nucleation point of the triglycerides crystallizing at the lower temperature range; and (4) working the emulsion a second time.Type: GrantFiled: June 1, 1984Date of Patent: February 4, 1986Assignee: The Procter & Gamble CompanyInventor: Stephen A. McCoy
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Patent number: 4567056Abstract: There is disclosed an edible fat suitable for producing margarines and low-fat spreads displaying good spreadability, melting behaviour and plasticity.Said fat is produced by interesterifying a mixture consisting of a liquid oil, a partially hydrogenated oil and a fully saturated fat, and fractionating to obtain a higher melting stearin and an olein which is substantially free from triglycerides from 3 saturated C.sub.16 -C.sub.18 fatty acids and has a level of triglycerides from 2 saturated fatty acids and 1 mono-cis or polyunsaturated fatty acid, which is higher than 15%. The interesterified mixture may contain some lauric fats.The olein can be used as such or can be mixed with palm oil and/or hydrogenated palm oil to produce spreads.Type: GrantFiled: June 19, 1984Date of Patent: January 28, 1986Assignee: Lever Brothers CompanyInventor: Werner J. Schmidt
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Patent number: 4555411Abstract: 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.Type: GrantFiled: July 7, 1983Date of Patent: November 26, 1985Assignee: Lever Brothers CompanyInventors: David P. J. Moran, John J. Hepburn, David G. Sharp
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Patent number: 4551346Abstract: A food product formed from edible fat, particularly a spreadable, refrigerated product of butter fat, by preparing a premix of casein and/or a casein derivative, an aqueous carrier and a peptizing agent and forming a sol by agitating and heating the premix to at least 80.degree. C. to peptize all the casein. The fat is then mixed with the sol. The product formed may be used as such for mixing with other products or spraying or even spray dried, but it is unstable and may be stabilized by crystallizing the fat followed by mixing with further peptizing agent and heating to at least 80.degree. C. The stabilized product is then packaged hot, chilled to recrystallize the fat and may be rewarmed to about 20.degree. C. before the product is stored at 5.degree. C.Type: GrantFiled: June 30, 1983Date of Patent: November 5, 1985Assignee: Alpen Dairy Foods Pty. LimitedInventor: Stanley A. R. Kilroy
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Patent number: 4546003Abstract: The present invention provides an edible, non-pourable plastic or semi-plastic composition comprising 0.1 to 80% by weight of discrete, fat-bearing, plastic, semi-plastic, or liquid particles dispersed in a fat-bearing plastic or semi-plastic matrix, said matrix and said particles each comprising 10 to 100% by weight of fat, said particles having a size of about 0.04 mm to 10.0 mm and a Wiley mp less than 100.degree. F. Alternatively, either the matrix, or the particles or both the matrix and the particles may comprise sucrose polyesters.The present invention also relates to a method for preparing a composition comprising discrete particles containing 10 to 100% by weight of fat and having a particle size of 0.04 to 10.0 mm in a margarine matrix comprising the steps of introducing 0.1 to 80% by weight of said particles into said matrix at a temperature below the melting point of the particles while the matrix is in a liquid supercooled state; and cooling the composition.Type: GrantFiled: November 14, 1983Date of Patent: October 8, 1985Assignee: Lever Brothers CompanyInventors: Henry J. Izzo, John P. McNaught