Abstract: A dry mix which contains an emulsification system including a combination of Polysorbate 60 and dextrin can be used to produce a creamy cheese and stable fluid emulsion by hand shaking the dry mix with a low aqueous phase and an oil phase. The amount of shaking required to produce a stable oil-in-water emulsion is much reduced as compared to other emulsification systems.

Abstract: A filler cream is disclosed which has a rapid "get away" that is achieved by aerating and mixing the filler cream to a specific gravity of between about 0.70 and about 0.82. The resulting filler cream utilizes fat or oleaginous compositions with specifically identified solid fat indexes. Specific oleaginous compositions suitable for use with this invention are disclosed.

Abstract: A substitute composition for cocoa butter comprises 5 to 60% by weight of an oleaginous composition (A) and 40 to 95% by weight of another oleaginous composition (B),(A) an oleaginous composition which comprises 40 to 100% by weight of mixed acid triglyceride(s) containing 15 to 70% by weight of saturated fatty acid(s) having 20 to 24 carbon atoms and 20 to 60% by weight of unsaturated fatty acid(s) having 16 to 22 carbon atoms as constituent fatty acids and containing at least one saturated fatty acid residue having 20 to 24 carbon atoms and at least one unsaturated fatty acid residue having 16 to 22 carbon atoms per molecule; and(B) an oleginous composition which contains at least 70% by weight of 1,3-disaturated-2-oleoylglycerols comprising 1,3-dipalmitoyl-2-oleoylglycerol, 1-palmitoyl-2-oleoyl-3-stearoylglycerol and 1,3-distearoyl-2-oleoylglycerol and shows a weight ratio of stearic acid to palmitic acid in the constituent fatty acid residues of 1.5:1 to 6.0:1.

Abstract: Edible fat blend having properties reminiscent of dairy butter is produced from a fat (a) rich in triglycerides from trans-unsaturated fatty acids, a fat (b) rich in symmetrical SUS triglycerides, and a fat (c) rich in asymmetrical triglycerides SSU.

Abstract: The invention provides an edible fat product for incorporation into a formula suitable for feeding infants. The product includes certain fatty acids, namely, at least one of a C.sub.20 or C.sub.22, .omega.-6 fatty acid and a C.sub.20 or C.sub.22, .omega.-3 fatty acid, found to be present in human milk. These fatty acids are included in the product in certain defined amounts to avoid causing harmful effects on an infant fed on the product. The C.sub.20 or C.sub.22, .omega.-6 fatty acids, if present, are included in a total amount of about 0.13%-5.6% by weight of all fatty acids in the product. The C.sub.20 or C.sub.22, .omega.-3 fatty acids, if present, are included in a total amount of about 0.013%-3.33% by weight of all fatty acids in the product.

Abstract: 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.

Abstract: An irreversible gel composition which comprises silica gel and a lipid. A non-waxy, no melt chocolate may be prepared using the silica gel-lipid composition of the present invention by combining silica gel with cocoa butter wherein the cocoa butter serves as the lipid source.

Abstract: An edible water-in-oil emulsion useful as a low fat spread is provided which contains from about 10 to 900 ppm of an anionic or from about 10 to 75 ppm of a nonionic emulsion disruptor, the disruptors having an HLB from 9 to 20. Reduced salt levels, without adverse taste effects, are achieved by use of the emulsion disruptor. Alternatively, in the absence of salt level reductions, addition of an emulsion disruptor provides enhanced flavor perception to spreads.

Abstract: The present invention relates to a process for preparation of dressings comprising W/O/W type multiple emulsions. Dressings comprising a quite stable W/O/W type multiple emulsions can be obtained by using monoerucin, dierucin, or polyglycerol polycondensed recinoleic acid ester as the emulsifier.

Abstract: The present invention relates to a process for preparing dressings comprising W/O/W type multiple emulsions. A W/O/W type emulsion can be obtained by phase inversion from W/O type emulsion by adding an aqueous phase to an oil phase containing monoerucin, dierucin, or polyglycerol polycondensed ricinoleic acid ester as the emulsifier under agitating. Also, dressings having an excellent richness can be provided.

Abstract: The invention relates to novel, edible fat-containing food products adapted for human infant nutrition containing a novel fat composition. The fat composition comprises (a) palm oil; (b) an oil selected from olive oil and oleic oil; (c) an oil selected from coconut oil, babassu oil and palm kernel oil; (d) an oil selected from soybean oil, corn oil, sunflower seed oil, cotton seed oil and safflower oil, and, if desired, (e) up to 2% calculated on the weight of the fat composition, of a lecithin such as soy lecithin. The amounts of the oils are so chosen that the composition contains defined quantities of linoleic acid, oleic acid, lauric and myristic acids and palmitic and stearic acids.

Abstract: A cacao butter substitute is disclosed having a medium melting point fraction of palm oil, having a solid fat content of 70% or more at 20.degree. C., 10% or more at 30.degree. C., 1% or less at 33.degree. C. and 0% at 35.degree. C., and showing an initial curve in cooling curve which is identical down to 19.degree. C. to the initial curve of a palm soft oil having an iodine value of 65 or above in which the medium melting point fraction is removed and the high melting point fraction is completely removed. The cacao butter substitute has very sharp melting characteristics and excellent compatibility with cacao fat.

Abstract: 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.

Abstract: A synergistic effect on the viscosity behavior of oils is obtained by the addition of a combination of from 0.1% to 10% by weight of a high-melting glyceride of saturated fatty acids (C.sub.14 -C.sub.24) melting above 50.degree. C. (A) and from 0.2% to 10% by weight of a highly dispersed, pyrogenic silica (B), the weight ratio of (A) to (B) amounting to between 20:80 and 80:20. A distinct increase in viscosity may be obtained with relatively small additions of from 0.1% to 1.0% by weight of (A) and from 0.2% to 2% by weight of (B); additions of 1% by weight of (A) and 2% by weight of (B) in a ratio by weight of (A) to (B) of from 25:75 to 50:50 are required to obtain a pasty consistency.

Abstract: 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.

Abstract: A process for obtaining a temperable confectionery fat from palm oil is disclosed herein. This process comprises the steps of:(1) removing from palm oil by solvent fractionation one or more olein fractions to provide a first stearine fraction having less than about 10% combined SUU/UUU/SLS triglycerides by weight of the first stearine fraction;(2) removing from the first stearine fraction by solvent fractionation one or more olein fractions to provide a second stearine fraction having less than about 8% SSO triglycerides by weight of the second stearine fraction; and(3) removing from the second stearine fraction by solvent fractionation a third stearine fraction to provide a confectionery fat having less than about 2.5% SSS triglycerides by weight of the confectionery fat; wherein S is palmitic (P) or stearic (St); and U is oleic (O) or linoleic (L).The temperable confectionery fat obtained is particularly suitable for making chocolate having improved mouthmelt properties.

Abstract: The present invention resides in a hard, glossy, confection-like coating which has the flavor and texture of a hard cheese, but which is capable of being stored under ambient conditions, the coating comprising: a flavoring amount, preferably about 30-37%, cheese powder; a hard butter in sufficient amount, preferably about 35-40%, to form a continuous matrix, the hard butter having a Wiley Melting Point in the range of about 84.degree.-120.degree. F., and an approximate solid-fat index of more than about 40 at 80.degree. F. and less than about 35 at 92.degree. F.; and about 0.4-0.8% lecithin; the remainder being essentially cheese related filler; said coating having a moisture content of less than about 31/2%.

Abstract: A cheese flavored confectionery composition containing dry powdered cheese, a bland particulate fill, a hard butter, an emulsifier and stearine. The composition is refined and conched and suitable for application to various substrates.

Abstract: 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.

Abstract: A savory confection-like coating which has a chewy texture and a delicate flavor of a meat, vegetable, fowl or fish food group comprising a matrix-forming amount of a hard butter, a flavoring amount of a flavor of at least one of said food groups, and an inert particulate, bland carbohydrate and/or protein base material in said hard butter.

Abstract: In a composite frozen confection product having ice confection material in contact with a layer of fat-based coating confection comprising a suspension of flavoring and sweetening solids in a fat component, the improvement wherein the fat component of the coating confection has:(a) a solids content index in each of the following ranges:70-93% at -20.degree. C.;65-93% at -10.degree. C.;55-90% at 0.degree. C.;15-40% at 20.degree. C.;0-12% at 30.degree. C.; and0% at 40.degree. C.;(b) a slip melting point in the range 23.degree. C. to 32.degree. C.;(c) a viscosity at 40.degree. C. .eta..sub.100 of at least 35 centipoise, and a viscosity at 40.degree. C. .eta..sub.CA of at least 30 centipoise; and wherein the coating confection contains 30-70% by weight of the fat component and has a viscosity at 40.degree. C. of .eta..sub.3 at least 25 poise; .eta..sub.100 at least 2.0 poise and .eta..sub.CA at least 2.2 poise.

Abstract: Cooking fat compositions containing lecithin which resist excessive thermal darkening are disclosed. Methods for stabilizing lecithin to prevent excessive darkening in a heated cooking fat require treatment of the lecithin, or the cooking fat containing it, with a strongly basic compound. The lecithin can then be added to the fat at a higher level to improve the anti-sticking performance of the fat.

Abstract: There is disclosed a nutritional lipid composition that comprises an oil containing .gamma.-linolenic acid, medium chain triglycerides and an edible oil containing C.sub.12 -C.sub.18 lipid fractions. The oil containing .gamma.-linolenic acid may be obtained from the pips or seeds of fruits of the genus Ribes.

Abstract: Cooking fat compositions containing pretreated lecithin which resist thermal darkening are disclosed. The pretreatment, which comprises the addition of water to lecithin dissolved in a minimal amount of fat followed by heating and filtration, results in a decrease in the thermal discoloration of lecithin with no substantial reduction in its anti-sticking properties. This enables the use of lecithin at levels in fats higher than for untreated lecithin to improve the anti-sticking performance of the fat.

Abstract: The present invention relates to novel, edible lauric hard butter compositions suitable for the preparation of confectionery coatings, and particularly to a novel emulsifier ester blend found to be beneficial in improving the performance of lauric hard butters in confectionery coatings, towards obtaining unexpectedly high gloss and gloss retention.

Abstract: The present invention relates to water-in-oil emulsion-spreads of the print margarine type containing a hard fat component obtained by random interesterification of substantially saturated triglycerides rich in lauric fats. Such a hard fat component imparts to the emulsions a consistency which is higher than could be expected on the ground of their solid fat content and enables the incorporation of a relatively large amount of liquid oils of the polyunsaturated type in said print margarines.

Abstract: A margarine fat with a low level of triglycerides from fatty acids in the trans-configuration is produced from vegetable oils, and preferably from one type of oil, by a process involving (a) random interesterification of a saturated fat with an unsaturated oil, (b) fractionation of the interesterified mixture to remove high melting components (stearin) and (c) optionally mixing appropriate amounts of the low melting components (olein), interesterified mixture and non-hydrogenated or partly hydrogenated oils.

Abstract: A process for producing a mixture of triglycerides displaying butter-like properties by fractionating fats with a liquefied gas or a gas under supercritical conditions. Said mixture of triglycerides predominantly consists of triglycerides with a carbon number ranging from 24 to 42 and can be used as one of the fat components of a margarine fat blend in order to improve its butter-like properties.

Abstract: A margarine fat blend with a reduced tendency to sandiness and a process for reducing development of sandiness in fat blends. The fat blends consist of an oil rich in linoleic acid and a fat having a level of palmitic acid residues of at least 10%, obtained by interesterification of a fat rich in palmitic acid residues and a hydrogenated oil.

Abstract: There is disclosed a margarine fat blend comprising a liquid oil and a hardstock predominantly of triglycerides from 2 saturated C.sub.16-18 -fatty acids and 1 saturated C.sub.12-14 -fatty acid. Said hardstock can be used at levels as low as 4% by weight along with liquid oils comprising triglycerides from polyunsaturated fatty acids, for producing diet margarines.A process for producing said margarine fat blend is also disclosed, comprising interesterification of (a) triglycerides rich in C.sub.16-18 -fatty acid residues with (b) triglycerides rich in C.sub.12-14 -fatty acid residues and fractionation of the interesterified mixture.

Abstract: A method for treating an edible oil rich in linoleic acids so as to increase its solid fat content comprises the directed interesterification under isothermal conditions of an oil containing at least 60% pufa and 12.5 to 16% safa. The method is simple to perform and produces an oil which can be employed directly in margarine manufacture. The oil can be a mixture of an oil high in pufa such as natural sunflower and safflower seed oil and an oil high in safa such as fully or partially hardened sunflower or safflower seed oil.

Abstract: A process for the fractionation of hardened butterfat resulting in a fraction (i) enriched in triglycerides comprising two fatty acid residues having each at least 16 carbon atoms and 1 fatty acid residue with 2 to 8 carbon atoms, said triglycerides having a carbonnumber ranging from 24 to 42 and a fraction (ii) enriched in triglycerides having a carbonnumber greater than 42. Fractionation is preferable carried out in the presence of a solvent such as acetone or hexane. Margarine fat blends containing fraction (i) display improved butterlike properties.

Abstract: A pourable solid shortening composition comprising segments of solid fats wherein the solids content index is a minimum of 15% at 110.degree. F. and a maximum of 78% at 92.degree. F. as denoted by area CGH on FIG. 1 is disclosed. The shortening is processed into a form sufficiently thermodynamically stable to resist agglomeration under high temperature of shipping and storage, yet is suitable for use in cooking. A method for the preparation of such shortenings requires the specific selection of starting materials, processing conditions, and particle size and shape.

Abstract: A cocoa butter hard butter equivalent comprising a blend of (a) the solid fraction which is obtained from fractionation of crude or refined sal fat, and (b) a solid palm mid-fraction obtained from two-step fractionation of palm oil removing a liquid fraction in a first fractionation step and then a solid filter cake fraction in a second fractionation step.

Abstract: The present invention relates to a fat blend useful for producing butter-like spreads. The fat blend comprises (i) a non-interesterified component based on tallow fat or a fraction thereof, and (ii) a mixture of triglycerides obtained by interesterification of tallow fat or a fraction thereof with a liquid oil or a mixture of a liquid oil and a hydrogenated oil.

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 structural fat particularly suitable for margarines and other emulsified spreads, especially stick-type products is disclosed. This fat has a unique triglyceride composition. The important positional isomers are the SSS, SOS, SSO and SOO/SLS triglycerides, wherein S=saturated fatty acid residue, O=oleic acid residue and L=linoleic acid residue. The weight ratios of palmitic to stearic acid and oleic to linoleic acid residues attached to the glycerides are important. The fat can be obtained from a solventless two-step thermal fractionation of palm oil.

Abstract: The invention relates to a spreadable water-in-oil emulsion based on a high melting butterfat fraction and a liquid oil which is substantially free of solid fat crystals at 10.degree. C. and to a process for producing said emulsion. The use of a high melting butter stearin fraction obtained by dry fractionation at 15.degree.-30.degree. C., as one of the fat components of the fatty phase of the emulsion enables the incorporation of up to 80% of liquid oil, preferably an oil having a relatively high level of polyunsaturated fatty acids.

Abstract: A composite frozen confection comprising an ice confection in contact with a layer of fat-based confectionery, said confectionery being a suspension of sweetening and flavoring solids in an edible fat, wherein the edible fat includes a fat composition which is an interesterified mixture of about 75% to 90% of a lauric acid or oil and about 10% to 25% of a non-lauric oil having(a) solids content index (SCI) values (%) in each of the following ranges:70-93 at -20.degree. C.65-93 at -10.degree. C.55-90 at 0.degree. C.15-40 at 20.degree. C.0-12 at 30.degree. C. and,0 at 35.degree. C.;(b) slip melting point in the range 23.degree.-32.degree. C., and(c) a brittleness time of at least 45 seconds.

Abstract: A margarine fat blend having a good melting behavior under temperature conditions prevailing in the mouth is produced according to a process involving (i) random interesterification of a mixture of hydrogenated and non-hydrogenated oils, (ii) fractionating the interesterified mixture to obtain a specific olein fraction, and (iii) mixing appropriate proportions of the olein with liquid oil.The stearin fraction can be recirculated in the system by substituting it for at least part of the hydrogenated oil in the mixture to be interesterified.

Abstract: Process for the directed interesterification of a triglyceride oil or oil mixture comprising the addition of a catalyst to the oil or oil mixture at a temperature below 50.degree. C., the activation of the catalyst below this temperature and the use of successive high and low temperatures in several cycles, the activation of the catalyst being combined with a very fast cooling of short or relatively short duration.

Abstract: A dessert composition is prepared which is pourable at ambient temperature, but hardens to a smooth, brittle, edible coating when applied to a frozen dessert comprising from 50% to 65% by weight of a mixture of a major proportion of a first vegetable oil melting below 5.degree. C. and a minor proportion of a second vegetable oil melting above 20.degree. C., from 10% to 35% by weight of a finely-divided sugar and from 5% to 20% by weight of a dried milk powder.

Abstract: A process, and product produced thereby, for making a normally solid triglyceride mixture of enhanced palatability and an SFI at 100.degree. F. less than 20 from a blend of a normally liquid solvent derived fraction from a high lauric fat, e.g., palm kernel oil, and substantially free of any combined fatty acid portion having a trans configuration, and a stearine fraction derived from a selectively hydrogenated C.sub.16 -C.sub.18 soybean and/or cottonseed oil having from about 20% to 50% of its combined fat forming acids in a trans configuration, and interesterifying or randomizing the blend.

Abstract: A composite frozen confection containing a layer of ice confection and a layer or coating of fat based confectionery having suspended therein flavoring and sweetening solids wherein the fat composition has a SCI of:70-93 at -20.degree. C.60-93 at -10.degree. C.55-90 at 0.degree. C.15-40 at 20.degree. C.0-12 at 30.degree. C.0 at 40.degree. C.A slip melting point in the range of 25.degree.-45.degree. C., and a coating pliability parameter of at least 3. The frozen confection may also include a dry confection such as a wafer wherein the fat based confection separates the ice confection from such dry confection.

Abstract: The invention is concerned with a fat blend that is suitable for the preparation of refrigerator-type margarines and low fat spreads. The fat blend contains at least 35% by weight of a randomly interesterified mixture of 20-80 parts by weight of an oil liquid at refrigerator temperature and 80-20 parts by weight of an oil that is rich in lauric acid residues.Preferably the fat blend contains up to 80% of said interesterified mixture. Furthermore, oils liquid at refrigerator temperature, oils of a melting point of 20.degree.-35.degree. C., e.g. 20-50%, and fats of a melting point of 40.degree.-45.degree. C., e.g. 5-20%, may be present.

Abstract: Composite confection of a biscuit or wafer with a frozen confection the biscuit or wafer having a converture of a sweetened fat-containing composition having a slip M.P in the range of 27.degree.-34.degree. C. and a viscosity at 46.degree. C. of N.sub.3 at 10 poise, N.sub.100 at least 2.0 poise, and N.sub.CA at least 1.2 poise.

Abstract: A margarine oil product useful for margarines and other emulsified spreads, especially stick-type products is disclosed. The margarine oil product comprises a soft oil and a particular structural fat, and is characterized by solid fat content and fatty acid composition. The structural fat used to make it has a unique triglyceride composition in terms of positional isomers and Fatty Acid Composition. The important positional isomers are the SSS, SOS, SSO and SOO/SLS triglycerides, wherein S=palmitic or stearic acid, O=oleic acid, and L=linoleic acid. The weight ratios of palmitic to stearic acid (P:St) and oleic to linoleic (O:L) acid residues attached to the glycerides are important.

Abstract: A margarine or other emulsified spread and methods for making these are disclosed. A water-in-oil emulsion is formed by mixing an aqueous base with an oil phase containing a margarine fat which comprises a soft oil and a structural fat having a unique melting profile and triglyceride composition. The emulsion is chilled to a temperature of from about 15.degree. F. (-9.degree. C.) to about 45.degree. F. (7.degree. C.) over a time period of at least about 0.5 minutes. The chilled emulsion is then crystallized over a time period of at least about 3 minutes. Due to heat generated during crystallization, the crystallized emulsion is preferably chilled further to a temperature of from about 15.degree. F. (-9.degree. C.) to about 40.degree. F. (4.degree. C.) over a time period of at least about 0.2 minutes.

Abstract: The invention relates to a fat blend comprising 2-35 parts by weight of hardstock, 30-98 parts by weight of oil liquid at room temperature and 0-35 parts by weight of hydrogenated fat having a slip melting point of 25.degree.-45.degree. C. The fat blend can be used for producing margarines, low calorie margarines containing e.g. 35-60% by wt. of fat, and cooking fats.The hardstock is an interesterified hydrogenated blend of (1) triglycerides derived from a fat rich in fatty acid residues having 16-18 carbon atoms, most of which are saturated, and (2) an olein fraction of a fat rich in lauric acid residues. The hydrogenation can be carried out before or after interesterification. The ratio of (1):(2) can be (20-80):(80-20), preferably (40-58):(60-42).

Abstract: The invention relates to natural fat blends which are substantially free of hydrogenated and interesterified fats and can be used for producing margarines which are packaged in wrappers. The blends comprise(i) a specific stearin obtained by fractionation of oils and fats derived from fatty acids with an average chain length ranging from 12 to 18 carbon atoms and(ii) oils and fats derived from fatty acids with a chain length ranging from 12 to 14 carbon atoms.