Abstract: There is disclosed an edible emulsion comprising at least two differently formulated aqueous phases containing microbiologically labile nutrients and ingredients inhibiting bacterial growth, said aqueous phases being present in the form of discrete, differently formulated drops dispersed in a continuous phase, wherein an effective amount of each ingredient inhibiting bacterial growth is concentrated along with a nutrient in part of the dispersed aqueous drops and none of the nutrients is present unprotected.

Abstract: Spreads containing 20-60%, preferably 30-50% fat are disclosed wherein there is(i) a dispersed phase consisting of a cream comprising water, oil present as droplets with an average diameter of 0.1-2 microns, a thickening agent and heat denatured whey protein as an emulsion stabilizer and(ii) a continuous fat phase. Said spreads are produced by a process involving(a) preparing a cream containing whey protein in substantially native state;(b) heating said cream at 80.degree.-95.degree. C. to denature the protein;(c) emulsifying the cream in a continuous fat phase and(d) cooling and texturizing the o/w/o emulsion obtained to produce a plastic spread.

Abstract: There is disclosed a process for producing an oil-in-water-in-oil emulsion, which comprises:(i) producing a bimodal oil-in-water emulsion by (a) preparing a cream comprising water, a stabilizing protein and oil in which the average diameter of the oil droplets ranges from 0.1 to 2 .mu.m; (b) adding to the cream thus obtained an appropriate amount of oil and applying shear conditions such as to ensure that oil droplets are formed having an average diameter of at least 20 .mu.m;(ii) converting said bimodal emulsion into an oil-in-water-in-oil emulsion by applying conditions causing coalescence and crystallization of the larger oil droplets.

Abstract: Disclosed are a low-fat, butter-flavored, liquid spread and a process for preparing it. The spread preferably comprises an oil-in-water emulsion having: less than 30% of a dispersed fat, a continuous aqueous phase containing an emulsion stabilizer, and an emulsifier system comprising a lipophilic emulsifier and a hydrophilic emulsifier. The product realistically simulates the flavor, texture, mouthfeel, appearance, and stability of commercial, liquid margarine, yet reduces the caloric density by from 50 to 95%.

Abstract: Baked products comprising from about 12% to about 60% of a non-absorbable, non-digestible liquid polyol polyester and from about 25% to about 85% microcrystalline cellulose or a mixture of microcrystalline cellulose and flour in a weight ratio cellulose:flour of at least 1:1 have good texture, good mouthfeel, are highly palatable and have a low caloric content.

Abstract: New polyglycerol fatty acid compositions wherein the polyglycerol moiety predominantly consists of di-, tri- or tetraglycerol, the fatty acid residues have a chain length of 16-18 carbon atoms and are substantially fully saturated and the degree of esterification ranges from 80 to 100%. Said compositions are particularly useful for producing margarines and low-fat spreads having improved butter-like properties and a reduced tendency to develop graininess.

Abstract: A churn-free process for producing a spreadable dairy product includes the steps of: providing a cream having a fat content in the preferred range of approximately 38-42% butterfat; concentrating the cream to increase the fat content to at least 80% butterfat; processing the cream through a homogenizer such that the cream is inverted from an oil-in-water emulsion to a water-in-oil emulsion; adding a liquid vegetable oil to the water-in-oil emulsion; and cooling the vegetable oil/cream mixture sufficiently, preferably through a swept-surface heat exchanger, such that a viscous spread-like mixture is produced.

Abstract: Stable emulsions characterized by pseudo-"melting" properties are comprised of an oil phase, an aqueous disperse phase, and particles containing an immobilized water-in-oil emulsion destabilizing agent. The emulsions are suitable for use as drug delivery vehicles, cosmetic ointments, and the like, and especially as foods, such as cake frosting bases, desserts ("ice cream") and bread spreads. The physical and organoleptic properties of the emulsions make them especially useful as successors to butter or margarine. In an optional mode, compositions comprising the oil phase and the destabilizing agent are provided. Such compositions interact with extrinsic water (e.g., saliva) and provide palatable, non-waxy shortenings, food spreads, and the like. When used for frying foods, or the like, the water-containing compositions herein foam slightly, and this foaming reduces both spattering and the tendency of food being cooked to undesirably adhere to the cooking utensil.

Abstract: A process for producing a spreadable emulsion starting from an oil-in-water (o/w) emulsion which on cooling is caused to destabilize and at least partially invert, almost spontaneously or under a mild shearing regime, preferably applying a temperature cycling, to obtain a spread having a consistency comparable to that of a soft margarine. The o/w emulsion comprises(i) an emulsifier system which promotes surface nucleation of fat crystals on cooling and growth of fat crystals through the oil/water interface and into the aqueous phase and(ii) a fat having at 10.degree. C. a solid fat level higher than 40%.

Abstract: A process for producing a margarine-type food product includes the steps of: blending a dairy substance such as skim milk with a hydrogenated vegetable oil in approximately a 60/40 ratio; processing the skim milk/oil mixture through a homogenizer to obtain an oil globule size range essentially similar to a fat globule size range found in dairy cream; blending a dairy cream with the homogenized skim milk/oil mixture; and processing the mixture of dairy cream and skim milk/oil through a butter churning process.

Abstract: An improved process for preparing emulsified dressings including non-specific dressings, salad dressings, and dressings of the mayonnaise type which employs colloid milling to prepare emulsified dressings which possess unique freeze-thaw stability and resistance to mechanical stress.

Abstract: An edible emulsion having good whipping characteristics comprising an aqueous phase containing lipoprotein material and optionally lipoprotein film coated globular fat particles, and a continuous fat phase having dispersed therein globular fat particles which are coated with lipoprotein film. The emulsion consists essentially of between about 25% and 90% by weight of total fat based on the weight of the emulsion and between about 10% and 75% of total aqueous phase based on the weight of the emulsion, said total fat comprising the globular fat particles and the continuous fat phase, and said globular fats being present in an amount more than about 0.1 ml per gram of total fat when the amount of said globular fat particles is determined by the analytical procedure disclosed in the specification.

Abstract: A process for producing a low-calorie spread which comprises(1) proportioning a liquid fat phase and a proteinaceous, gelled aqueous phase into a rotating container in which conditions prevail which promote the formation of an oil-in-water emulsion;(2) cooling and working the o/w emulsion thus obtained in at least one surface-scraped heat exchanger to achieve crystallization of at least part of the fat;(3) feeding the emulsion thus obtained into a rotating container under conditions conducive to substantially complete phase inversion.

Abstract: A whipping cream is obtained using a partially enzymolyzed soybean protein, with which an aerosol container is filled up and CO.sub.2 gas as a propellant is charged under pressure into the container. When the partially enzymolyzed soybean protein is used in amounts of 1-6% by weight based on the cream, the whipping cream exhibits good emulsification state and has moderate overrun and a shape-maintaining property when extruded with CO.sub.2 gas.

Abstract: An improved process for producing a margarine having a reduced tendency to spattering, the improvement consisting of adding separately to the oil phase effective proportions of a phosphatide and a finely divided hydrophilic metal- and/or metalloid oxide.

Abstract: A method for producing a solid, butter-like, churned emulsion and the product produced by the method is described. The invention relates to a margarine sometimes called "churned margarine" and contains less than 20% by weight of water dispersed uniformly through a partially hydrogenated vegetable oil fatty phase. Another aspect of the invention relates to a method for preparing a filled cream and the resulting filled cream. The so called "churned margarine" can have low levels of cholesterol and high levels of unsaturation and is produced by churning the filled cream.

Abstract: Low fat butter having good low temperature spreadability and an enhanced protein to fat ratio in comparison to natural butter is prepared from cream in a one step process wherein a small percentage of an emulsifier and a hydrocolloid are incorporated into the cream, and the resulting blend is chilled and worked in a swept surface heat exchanger whereby phase inversion without syneresis occurs. The blend is preferably homogenized and pasteurized prior to phase inversion, whereby the stability and keepability of the resulting product is improved.

Abstract: Refined soybean proteins are prepared by solubilizing an alcohol-denatured soybean protein with protease and separating insoluble materials. The refined soybean protein thus obtained is used as an emulsifier instead of eggs in mayonnaise-like foods.The squeezing property of the mayonnaise-like food upon extruding from a plastic tubular container is improved by effecting a partial hydrolysis of the protein till a specific degree and limiting the content of the refined soybean protein to a specific range.

Abstract: Disclosed are a low-fat, butter-flavored, liquid spread and a process for preparing it. The spread preferably comprises an oil-in-water emulsion having: less than 30% of a dispersed fat, a continuous aqueous phase containing an emulsion stabilizer, and an emulsifier system comprising a lipophilic emulsifier and a hydrophilic emulsifier. The product realistically simulates the flavor, texture, mouthfeel, appearance, and stability of commercial, liquid margarine, yet reduces the caloric density by from 50 to 95%.

Abstract: A flavored comestible spread consisting essentially of an oil-in-water dispersion of water; a partial glyceride ester composition containing about 38-48% diglyceride, monoglyceride in the ratio of about 1:5 to 1:1.5 based on the diglyceride content, and triglyceride in an amount less than the mono- and diglyceride contents combined, said partial glyceride having a Capillary Melting Point less than about 120.degree. F.; surface active cellulosic thickener; and at least a threshold proportion of flavorant and/or colorant.

Abstract: Disclosed are a low-fat, butter-flavored spread and a process for preparing it. The spread is solid at 40.degree. F., preferably at 70.degree. F., and will preferably comprise: from 10 to 30% of a dispersed fat; a continuous aqueous phase containing an emulsion stabilizer; and an emulsifier system comprising a lipophilic emulsifier and a hydrophilic emulsifier. According to a preferred aspect of the process: the ingredients are emulsified at a temperature elevated sufficiently to maintain the fat in the liquid state; the emulsion is rapidly cooled; and, the cooled emulsion is then agitated to promote crystallization of the fat and enhance solidification. The product realistically simulates the flavor, texture, mouthfeel, appearance, and stability of butter, yet reduces the caloric density by from 50 to 90%.

Abstract: Disclosed are a low-fat, liquid spread and a process for preparing it. The spread preferably comprises an oil-in-water emulsion having: less than 30% of a dispersed fat, a continuous aqueous phase containing an emulsion stabilizer, and an emulsifier system comprising a lipophilic emulsifier and a hydrophilic emulsifier. The product has a wide range of applications due to its texture, mouthfeel, and stability. It can be flavored and colored as desired, and provides a rich-tasting product with a caloric density which is preferably about 25 calories per 14 gram serving.

Abstract: Disclosed are a low-fat spread and a process for preparing it. The spread, can be flavored as desired, is solid at 40.degree. F., preferably at 70.degree. F., and will preferably comprise: from 10 to 30% of a dispersed fat; a continuous aqueous phase containing an emulsion stabilizer; and an emulsifier system comprising both lipophilic and hydrophilic emulsifiers. According to a preferred aspect of the process: the ingredients are emulsified at a temperature elevated sufficiently to maintain the fat in the liquid state; the emulsion is rapidly cooled; and, the cooled emulsion is then agitated to promote crystallization of the fat and enhance solidification. The product has a wide range of applications due to its texture, mouthfeel, appearance, and stability. It provides a rich tasting product with a caloric density which is preferably about 25 calories per 14 gram serving.

Abstract: A low-fat comestible spread which is plastic in consistency similar in properties to margarine or other such spreads, and process for making same. The spread comprises an oil-in-water emulsion having stably dispersed therein about 20% to about 40% fat, a lipoidal emulsifier, a water soluble or dispersible thickening agent for the water, and advantageously, flavor and colorant, the fat having a Wiley Melting Point in the range of about 75.degree. F. to about 106.degree. F., a solid-fat index at 92.degree. F. not substantially greater than about 20 and a solid-fat index at 100.degree. F. not substantially greater than zero. A preferred emulsifier is a normally plastic partial fatty acid ester of a polyalcohol having an HLB value less than about 5. A preferred thickening agent is a cellulose ether, advantageously in combination with a thixotropic thickening agent.

Abstract: A non-pourable, flavored, spreadable emulsion comprising about 8 to about 15% of a high solids fat, the balance being water and sweetening agent with lesser amounts of stabilizing agent, emulsifier, and protein. The use of a high solids fat makes the emulsion temperature stable over a wide temperature range. The emulsion is particularly suitable as a spreadable syrup for such food products as pancakes and waffles, and becomes fluid at the usual temperatures of serving of such products.

Abstract: Surface discoloration of water-in-oil emulsion type food spreads such as margarines can be reduced by incorporating into the fat or water phase of the spread a substance which makes the optical properties of the spread, when dehydrated, comparable to the optical properties of a freshly prepared spread. Titanium dioxide may be used for this purpose at levels as low as 0.1% by weight of the spread.

Abstract: A mix useful for the consumer preparation of spreadable butter-substitutes also known as margarine products is disclosed.

Abstract: Simulated food products are provided by incorporating flavoring, coloring, and texturizing agents with a low calorie oleaginous fibrous food base composition. The base composition comprises a mixture of edible gum, edible oil, water and particulate fibrous cellulose. The base composition may be produced by mixing an edible gum with water, mixing an oil and emulsifier therewith to form a binding mixture, and uniformly mixing particulate fibrous cellulose throughout the mass of the binding mixture, with flavoring, coloring, and texturizing agents being added as appropriate to form a desired simulated food product.

Abstract: The invention relates to emulsions of the low calorie type, i.e., water-in-oil type emulsions of a fat content of 35-65 percent.The emulsions contain a fat blend having a solids content of 10-35 percent at all temperatures from 10.degree.-20.degree. C, a difference in solids content at 10.degree. and 20.degree. C of no more than 10 percent and a solids content at 30.degree. C of less than 5 percent.Monoglycerides, preferably of an iodine value of 20-100, are present and preferably oil-in-water emulsion promoting emulsifiers as well.The emulsion destabilizes at body temperature; the degree of destabilization is expressed by the "Phase Instability Temperature.

Abstract: Improved aqueous edible oil emulsions are obtained by using about 1-20 wt.% of certain water-soluble hydroxy-propylmethyl cellulose ethers as the emulsion stabilizer. These ethers have a thermal gel point of at least 70.degree. C as a 2% aqueous solution, a methoxyl degree of substitution of about 1.12-1.56, a hydroxypropoxyl molar substitution of about 0.10-0.29, and a 2% aqueous solution viscosity of 2-15 cps at 20.degree.C. They are particularly effective in stabilizing homogenized emulsions of citrus flavoring oils used in soft carbonated beverages.

Abstract: The invention relates to water-in-oil type low fat spreads of a fat content of 30-50%, the continuous fatty phase containing a fat blend which is plastic at room temperature and the dispersed aqueous phase containing phosphatides, proteinaceous ingredients and dispersed fat.

Abstract: Efficient production of high-quality hydrated products from hydratable lipid particulates such as partial glyceride particulates has been obtained continuously. A flow sequence of controlled heating and cooling with intermediate application of smoothing shear stress is involved.

Abstract: The present invention is concerned with a vegetable oil emulsion containing from 1-10% water, preferably 1-5% water, and 1-4% emulsifying agent. The emulsifying agent is a particular mixed polyglycerol ester of 12-hydroxy-9 octadecenoic acid or of dimerized fatty acids of soybean oil. These water-in-oil (w/o) emulsions are useful in preparing edible food products, cosmetics and paints containing a minimum amount of water.

Abstract: The invention relates to fat blends of a relatively high palm oil content which fat blends are suitable for the preparation of food spreads, particularly margarine, and comprise a co-randomized and a non-randomized part, the co-randomized part comprising a palm-based fat, a lauric fat and a trans-containing fat, the non-randomized part containing such fats that the total fat blend contains well-defined proportions of saturated long-chain fatty acids, mono-trans long-chain fatty acids and saturated short-chain fatty acids. The fat blends of the invention are rapidly crystallizing even when they contain a relatively high proportion of slowly crystallizing palm oil.

Abstract: A butter-like plastic food spread is based on an emulsion in which a proportion of the aqueous composition constituting the continuous phase is maintained in the disperse phase constituted by the fat, which is at least partly crystallised. This effect is produced by the presence of an emulsifier system in the emulsion which while stabilising the emulsion, permits a limited degree of destabilisation when the emulsion is cooled at rest in the preparation of the product, which closely resembles butter in consistency.

Abstract: Glycerol is reacted with a ketone having 19 to 35 carbon atoms to 1,2-O-dialkylmethylidene-glycerol which is phosphorylated by means of .beta.-bromoethylphosphoric acid dichloride. The resulting intermediate is aminated with ammonia, methylamine, dimethylamine, or trimethylamine to a compound of the formula ##EQU1## wherein R.sub.1 and R.sub.2 are alkyl having 9 to 17 carbon atoms, and R.sub.3, R.sub.4, and R.sub.5 are hydrogen or methyl. The compounds and their non-toxic acid addition salts are surfactants which may be employed in detergent compositions or as emulsifiers in food.

Abstract: N-acylphosphatides, for instance N-acetylcephalin, are separated from phosphatides without an acylatabe amino group, for instance lecithin, by making a mixture containing them acid to the equivalent of pH less than 3.5 under aqueous conditions and solvent-fractionating with acetone or methyl acetate.

Abstract: A flavored comestible spread .[.consisting essentially of.]. .Iadd.comprising .Iaddend.an oil-in-water dispersion of water; a partial glyceride ester composition containing about 38-48% diglyceride, monoglyceride in the ratio of about 1:5 to 1:1.5 based on the diglyceride content, and triglyceride in an amount less than the mono- and diglyceride contents combined, said partial glyceride having a Capillary Melting Point less than about 120.degree. F.; surface active cellulosic thickener; and at least a threshold proportion of flavorant and/or colorant.