Abstract: The invention is directed to both a thickener/stabilizer/gelling agent for edible lipids comprising a stabilizing effective amount of a combination of (1) a finely divided cellulose component and (2) a surfactant component comprising one or more surfactants, in powder aggregate form and the use of this agent to stabilize an edible lipid, and to the method of making the agent. The invention is also directed to the resulting stabilized lipids, which have viscosity and consistency characteristics that were previously only obtainable with use of stabilizers such as fats that have the undesirable effect of increasing LDL and decreasing HDL.

Abstract: The present invention relates to a fats and oils composition comprising:(A): fats and oils comprising palm oil as a main component,(B): fatty acid polyglycerine ester of 0.05 to 5% by weight based on the weight of the fats and oils composition, which has a degree of esterification of 50% or more, and comprises as a constituent fatty acid, oleic acid and palmitic acid of not less than 80% by weight based on the weight of constituent fatty acid, the molar ratio (%) of the oleic acid to the palmitic acid being 90:10 to 10:90, and(C): of fatty acid salt of 0.02 to 8% by weight based on the weight of the component (B).

Abstract: An oil-in-water type emulsion is disclosed which contains (1) an emulsifying agent, (2) a lysophospholipoprotein, and (3) a protein other than the lysophospholipoprotein (2), (4) oil and (5) water the protein (3) having a larger molecular weight than the protein. (2) A process for producing the same composition includes preliminarily emulsifying an aqueous phase containing the emulsifying agent (1) and the lysophospholipoprotein (2) with an oil phase, homogenizing the emulsion, and then adding the protein (3) to the homogenate. Alternately the oil and water components containing the emulsifying agent (1) and the lysophospholipoprotein (2) are emulsified by means of a membrane emulsifier and then the protein (3) is added thereto.

Abstract: A water continuous fat emulsion is formed from 10-30 wt %. fat, 5-57 wt % water, 13-85 wt % of one of an acidity regulator, thickener, bulking agent, emulsifier, sweetener, flavor, colorant, humectant or preservative by mixing the components at a temperature above the melting point of the fat. Then the emulsion is cooled at a shear of 30-1500 s.sup.-1 for less than two minutes while phase inversion occurs.

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: A spread or dressing comprising a mesomorphic phase, said product comprising from 0 to 20 wt % of fat, 0.1 to 30 wt % of biopolymers and 0.1 to 30 wt % of edible surfactants.

Abstract: The invention relates to a heat-stable oil-in-water emulsion comprising hydrolyzed protein as well as hydrolyzed lecithin having a degree of hydrolysis above 40%, to a powdery product obtained by drying an emulsion according to the invention, as well as to a dry, mixed product comprising hydrolyzed protein and hydrolyzed lecithin. The invention further relates to the use of hydrolyzed lecithin as stabilizer in oil-in-water emulsions comprising hydrolyzed protein.

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: The present invention relates to a method for stabilizing beverage fountain syrups having a dispersed oil phase consisting essentially of incorporating into said syrups from about 0.02% to about 0.3% of a stabilizer which is xanthan gum.The present invention further relates to beverage fountain syrup compositions, preferably dilute juice beverage fountain syrup compositions, comprising:a) from about 0.02% to about 0.3% of a stabilizer which is xanthan gum;b) from about 0.2% to about 3% oil:c) from about 0.2% to about 10% of an emulsifier which is a modified food starch;d) an effective amount of a flavor component:e) an effective amount of sweetener; andf) from about 30% to about 70% water;wherein said syrup has a Brix value of from about 30.degree. to about 70.degree. ; and a modified food starch to oil ratio of from about 0.1 to about 4.

Abstract: Mesomorphic phases of edible surfactants can advantageously be added to food products to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases in finished or ready to eat food products. The compositions include lactose.

Abstract: Disclosed are flavored oils for use in deep frying, stir-frying and marinating, which when heated, exhibit reduced aroma. The flavored oils consist essentially of an edible oil, a flavoring agent and a polyethylene sorbitan monoester.

Abstract: An aqueous composition for the preparation of optically clear products for use in human or animal healthcare comprising 0.1 to 2.0% w/w of an oil-soluble ingredient as a 20-30% w/w dispersion in a suitable oil or 0.1 to 5.0% w/v as the pure crystalline compound, 2-20% of an emulsifier having an HLB (hydrophilic/lipophilic balance) value of between 10 and 18 or where a blend of emulsifiers is employed, a calculated HLB value of between 10 and 18 and 0.1 to 1.0% of an antioxidant or a mixture of antioxidants. Processes for preparation of the compositions and their use in the preparation of beverages are provided.

Abstract: The present invention relates to the domain of food and more particularly to the domain of nutritional supplements for the food of delicate or malnutritioned patients to food compositions, intended for premature or low-weight babies, which contain as a physiological source of polyunsaturated fatty acids of the n-3 series, mammalian brain phospholipids, in combination with or mixed with a food support for the food of very young children and a process for obtaining mammalian brain phospholipids.

Abstract: A monounsaturated filled skim milk dairy product including, an emulsifier and a vegetable oil. The vegetable oil is derived from rape seed or sunflower seed and contains at least 70% by weight of monounsaturated oleic acid, no more than 12% by weight of polyunsaturated linoleic acid and no more than 0.5% by weight of polyunsaturated linolenic acid. The emulsifier may include one or more of mono-glycerides, di-glycerides, non-fat milk solids, including milk protein, and phospholipids. The filled dairy product may also include a polysaccharide or oligosaccharide modifier and a carbohydrate gel stabiliser.

Abstract: Improved ready-to-bake frozen, laminated doughs comprise:a flour component and, based on the weight of the flour:45-70 wt. % water5-10 wt. % yeast0.1-4.0 wt. % emulsifierthe flour-component being composed of:80-99 wt. % natural flour20-1 wt. % artificial flourthe artificial flour consisting of:30-70 wt. % protein70-30 wt. % modified starchThe laminated product has 8-80 fatlayers and contains, based on the weight of the flour, 35-85 wt. % fat.

Abstract: The present invention is directed to a reduced-fat margarine-type spread prepared from liquid, edible vegetable oils. The spread is a two-phase emulsion comprising a continuous aqueous phase and a dispersed liquid oil phase. The emulsion contains from about 45% to about 65% liquid vegetable oil, from about 15% to about 20% of calcium gluconate, from about 18% to about 28% of water and from about 0.2% to about 1.2% of a hydrophilic emulsifier.

Abstract: A degradation product of a polysaccharide derivative comprising a mixture of oligomers of the polysaccharide derivative, the majority of said oligomers having a molecular weight such that the oligomer conforms to a rod-like configuration.

Abstract: An encapsulated flavoring and coloring agent is made by spray chilling.

Abstract: A low-fat cream composition which comprises oil-and-fat ingredients and emulsifying agent ingredients, wherein the solid fat content of said oil-and-fat ingredient is not less than 50% at 5.degree. C. and not less than 40% at 15.degree. C., and 2-unsaturated-1,3-disaturated triglycerides are contained in said oil-and-fat ingredients at an amount of at least 25% based on the total weight of the fatty ingredients, said emulsifying agent ingredients comprise essentially only emulsifying agents having an HLB of not higher than 8.5 and are contained in said cream composition at an amount of 0.15 to 1.0% based on the total weight of said cream composition, and polyglycerin fatty acid ester as an emulsifying agent ingredient is contained in said cream composition at an amount of 0.1 to 0.4% based on the total weight of said cream composition.

Abstract: A frying oil or fat composition employable for producing fried foodstuffs having satisfactory crisp and well acceptable moderate oily or fatty taste comprises not more than 4.0 weight % of an emulsifier dissolved in an oil or a fat. The emulsifier should be chosen to make the oil or fat composition show an interfacial tension of not more than 7 mN/m at 80.degree. C., 3 sec. after the time when the oil or fat composition is mixed with water to form an interface between a phase of the oil or fat and an aqueous phase. A frying oil or fat composition containing a sugar fatty acid ester of a specifically selected composition, or a combination of a sugar fatty acid ester and a polyglycerol fatty acid ester and/or a diglyceride is also employable for the same purpose.

Abstract: A lecithin based release composition for food contact surfaces is disclosed to contain 8-100 parts by weight lecithin, 5-100 parts by weight edible oil, 0.1-100 parts by weight emulsifier and 30-100 parts by weight water.

Abstract: In one aspect of the invention, a method is provided for manufacture of an edible fat containing product which is a water-in-oil emulsion having discrete droplets of an oil-in-water emulsion dispersed therein. The method includes the steps of providing an oil-in-water emulsion at a temperature where the oil phase is liquid. A separate water-in-oil emulsion is provided at a temperature wherein the oil phase is liquid. The water-in-oil emulsion is cooled to a temperature such that at least about 5% of the oil phase is crystallized. The oil-in-water emulsion is combined with the water-in-oil emulsion and the combined emulsions are immediately cooled with agitation so that the oil phase of the water-in-oil emulsion substantially crystallizes to entrap discrete droplets of the oil-in-water emulsion.

Abstract: Disclosed are compositions of one or more glycerol monoesters of fatty acid; one or more fatty acid esters of polyoxyethylenated glycerol, hexitan, hexitol, or isohexide; one or more polymeric glycerol esters of fatty acid; and edible oil; which are dilutable with water to form a release agent useful in, e.g., baking operations.

Abstract: Honey butters prepared from a honey and dairy cream. Lecithin and/or a stabilizer can be added to the dairy cream to optimize the product. Dairy products--milk, skim milk, and dairy fats--are employed as required to adjust the fat content of the product; and optional ingredients may be added to, inter alia: adjust the texture of the product, inhibit oxidation and otherwise extend shelf life, alter color, and enhance flavor. The product may have a fat content low enough to qualify it as a reduced fat or even a light (or lite) honey butter.

Abstract: The present invention relates to peanut butters wherein at least about 75% by weight of the peanuts used to prepare the peanut butter are unblanched white-skinned peanuts. Such peanut butters contain at least about 1% by weight of peanut skins. Such peanut butters further have acceptable taste and appearance. They are not bitter or bland and do not have a speckled appearance.

Abstract: The invention concerns low-calorie confectionery fillings, wherein 5-50 wt. % of fat are present in a fat-continuous emulsion. The water phase comprises 10-60 wt. % of water, while the remainder (90-40 wt. %) consists of: acidity regulator, thickener, bulking agent, emulsifier, sweetener, flavour, colourant, humectant, and/or preservative.

Abstract: It is known to add anti-spattering agents to spreads and other frying fats so as to reduce the spattering tendency. Anti-spattering agents include, nitrogen, salt, calcium chloride or phosphates, and emulsifiers such as egg yolk and lecithin. Oxidised bean oil is known to be effective against primary spattering but ineffective against secondary spattering. An improved anti-spattering agent effective against both primary and secondary spattering, comprises a mixture of a thermally oxidised vegetable oil such as "blown bean oil" and a source of phosphatidyl choline, preferably "Cetinol".

Abstract: A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase and precipitation of the debranched starch.

Abstract: Bakery compositions and baked goods which have taste and organoleptic properties equal to or superior to the same types of products prepared in accordance with traditional, full fat formulations, have substantially reduced fat contents. One or both of a dough formulation and a roll-in spread positioned between layers of the rolled dough formulation have substantially reduced fat contents. A fat substitute which is substantially fat free or contains only very low levels of fat is incorporated into either or both of the dough formulation and of the roll-in formulation.

Abstract: A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or .alpha.-amylase, solubles are removed by a heat treatment and the resulting solids are then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.

Abstract: The invention provides reduced fat spread products which do not contain either preservatives or emulsifiers have acceptable organoleptic properties and to processes of preparing same. These are edible emulsions comprising a dispersion of a 15-60% wt. of a water phase in 40-85% wt. of a continuous fat phase CHARACTERIZED IN THAT the water phase contains less than 0.05% protein, has a D3,3 not more than 2.0 .mu.m and a sigma value for the water drop size distribution of not more than 2.5. In preferred embodiments the spreads are stable in the absence of an emulsifier system but may contain an emulsifier as an anti-spattering agent.

Abstract: Liquid bread-improving compositions with improved stability that contain: 75-95 wt. % vegetable oil having an N.sub.2 less than 2.0, 1-5 wt. % hydrogenated vegetable oil having a melting point between 60.degree. and 70.degree. C., 1-5 wt. % partly hydrogenated vegetable oil having a melting point between 35.degree. and 45.degree. C., 2-20 wt. % emulsifiers, at least including DATA-esters, 0-0.2 wt. % flavors, 0.1-1.0 wt. % bread-improving enzymes, and 0.1-0.5 wt. % oxidants. The oil present in a crystallized form has the crystal size less than 25 mm and the average particle size of all particles present in the composition is less than 50 mm.

Abstract: Our invention concerns with ready-to-use non dairy creams with good storage stability, containing egg yolk and eggwhite. In fact, the composition of our creams is:0.05-0.5 wt % emulsifier0.5-8.0 wt % egg yolk0.01-1.0 wt % caseinate0.5-4.0 wt % egg white0-1.0 wt % thickener1-10 wt % carbohydrate25-45 wt % fatbalance: waterThe creams are sterile and display a water activity of 0.95-1.0.Also a process for the preparation of such non dairy creams is part of the invention.

Abstract: A spread is provided which is butter-like in its consistency (and of course therefore margarine-like) but which is low in fat and is either low in or substantially free of cholesterol, so that the spread can be used for spreading on bread and the like. In addition, the spread is suitable for frying. The spread comprises a combination of low fat and natural starches in particular combination and proportions.

Abstract: The present invention regards a low fat spread comprising from about 30 to about 40 wt. % of a continuous fat phase and about 60 to about 70 wt. % of an aqueous phase. The fat phase further comprises a non-proteinaceous fat crystallization inhibitor in an amount of less than 0.5 wt. % and a non-proteinaceous emulsifier. The aqueous phase contains a dairy protein in an amount of less than about 0.1 wt. %.

Abstract: An improved low-fat, spatter-resistant, stick-type emulsified spread has a fat content of less than 50%. It is prepared by a process comprising: preparing a liquid fat phase comprising fat and an emulsifier effective for forming a water-in-oil emulsion; preparing an aqueous phase comprising water, flavor, and a gelling agent; agitating the aqueous phase and the fat phase together under conditions effective to form a water-in-oil emulsion; cooling and agitating the emulsion under conditions effective to crystallize fat and at least partially gel the aqueous phase; and then admixing lecithin with said emulsion. In a preferred form of the invention, the spread is prepared with a fat content of from 35 to 45%, and will contain at least 30% polyunsaturated fatty acids. Also preferred is the recycle of up to 25% of the emulsion to a point following partial fat crystallization.

Abstract: The invention concerns water-continuous emulsions having a fat content of 1-60 wt. %, and wherein the aqueous phase consists of a gelling polysaccharide capable of forming a gel while the shear modulus of the aqueous phase must fulfil specific requirements and while the gelling polysaccharides are present as microgels with a mean equivalent diameter of less than 100 .mu.m.The emulsion is spoonable, meaning that it fulfils specific requirements as to yield value, Bingham viscosity and failure to stress.The emulsions can be used in non-dairy creams, in dressings and mayonnaises.

Abstract: An edible spread comprises water, from 2% to 20% by weight of water soluble starch, particularly a combination of hydrolysed maltodextrins having a dextrose equivalent of less than 5. A water binding system comprises from 0.05% to 1.5% by weight of alginate, from 0.5% to 5.0% by weight of gelatin and a calcium source material such as calcium salts or milk protein to stabilize the spread. From 2% to 12% by weight of a soluble vegetable fibre may also be used as part of the water binding system. The spread may include up to 40% added fat.

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: A liquid shortening emulsifier system is prepared for incorporation into chemically leavened baking formulations in order to provide baked products exhibiting enhanced moistness, both initially and when subjected to normal storage conditions. The liquid shortening emulsifier system includes, in addition to vegetable oil components, a combination of propylene glycol monoesters and of polycarboxylic acid esters of mono-diglycerides, particularly diacetyl tartaric acid esters of mono-diglycerides, succinic acid esters of mono-diglycerides, and combinations thereof.

Abstract: The invention is a reduced past nut or oilseed butter composition made from roasted nuts which contains: (a) from about 40% to about 67% nut solids, between 65% and 80% of said solids having a particle size less than 18 microns and a SPAN of greater than 2.5 and not more than 5.0; (b) from about 33% to about 45% oil; (c) from 0% to about 4% stabilizer; (d) from 0% to about 40% bulking agent; (e) from 0% to about 8% flavorant; and (f) from 0% to about 3% emulsifier; where the product has a Casson plastic viscosity of between 1 and 15 poise and a yield value below 300 dynes per square centimeter. The invention also relates to a reduced fat or full compositions of the general type described above which is whipped to contain dispersed gas bubbles, where at least 90% of the bubbles have a diameter less than 150 microns. Processes for making these compositions are also described.

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: Composition and method of making a processed cheese preparation containing cheese, fat, processing salts, water and conventional additives, such as emulsifiers, binding agents, thickeners, curds, milk protein and aroma materials in the usual amounts, wherein trisodium citrate and/or sodium phosphate are used as processing salts in an amount of from 1.5 to 3% by weight and the mixture contains a glycerol or saccharose ester with one citric acid residue and one edible fatty acid residue or with two edible fatty acid residues in an amount of from 0.5 to 2% by weight.

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 process for producing a bakery product having a layered structure, wherein a roll-in fat which has a good spreadability at a temperature of 10.degree. C. or above and rapidly hardens at a temperature lower than 10.degree. C. in used and the rolling-in operation is effected at a temperature of the fat of 10.degree. C. or above while the final sheeting is effected at a dough temperature lower than 10.degree. C.

Abstract: The present invention relates to a low cholesterol, low fat milk that has the taste and mouthfeel of whole milk or 2% milk. The invention also relates to use of said aformentioned milk to produce low cholesterol, low fat dairy products.

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: 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.