| Patent Number |
Title Of Patent |
Date Issued |
| 6368653 |
Use of mesomorphic phases in food products |
April 9, 2002 |
| 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. |
| 6368652 |
Use of mesomorphic phases in food products |
April 9, 2002 |
| 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. |
| 6348228 |
Low fat spread |
February 19, 2002 |
| A water-continuous spread having: (A) a structuring amount of oligofructoses; and (B) from 0.1 to 7 wt % of fat. |
| 6238723 |
Edible fat spread |
May 29, 2001 |
| A fat is provided hich is substantially free of trans saturated fatty acid residues and suitable for use in the preparation of a spread, which consists of an interesterified mixture of 30-90% of high lauric rapeseed oil, and 10-70% of an oil A comprising at least 40% of saturated fatty |
| 6231914 |
Fat blend for margarine and W/O spreads |
May 15, 2001 |
| A process for producing a fat blend, usable as hardstock in margarine and W/O spreads, comprising interesterifying a fat mixture comprising 30-55% liquid vegetable oil and 45-70% of a fat having at least 80% saturated fatty acids of a chain length of 16 C-atoms or more, and fractionating |
| 6210719 |
Yogurt flavor composition |
April 3, 2001 |
| Flavor composition suitable for imparting a yogurt flavor to a food product and obtained by fermentation, characterised by a flavor so concentrated that the composition should be diluted at least 2 times, preferably at least 10 times, more preferably at least 50 times to equal the flavor |
| 6171636 |
Natural triglyceride fats |
January 9, 2001 |
| Glyceride fat which comprises a mixture of glycerides originating from seed oilswhich have not substantially been subjected to chemical modification,which glycerides are derived from fatty acids which comprise(a) at least 10 wt. % of C.sub.18 -C.sub.24 saturated fatty acids(b) which comprise ste |
| 6159525 |
Edible fat-spread |
December 12, 2000 |
| An edible fat spread is provided that comprises triglyceride fat the fatty acid residues of which include 0.05-20 wt % conjugated linoleic acid (CLA) residues. The spread has sensoric properties as good as corresponding spreads without CLA and can be used as a normal part of a daily diet |
| 6156370 |
Process for making a margarine hardstock fat blend |
December 5, 2000 |
| A margarine fat blend and a plastic W/O emulsion spread comprising 5-14% of a hardstock being a stearin fraction of an interesterified mixture of 25-65% unhardened lauric fat stearin and 75-35% unhardened C.sub.16+ fat stearin. Also provided is a process for preparing such hardstock wit |
| 6071548 |
Water continuous edible spread |
June 6, 2000 |
| Water continuous edible spread having a solid fat content at 10.degree. C. below 10% and preferably 5%, comprising at least 7 wt % and further preferred at least 9 wt % oligofructose having a weight average degree of polymerisation of at least 14 whereby the short oligofructose molecules |
| 6036979 |
Manufacture of spreadable low-fat cheese |
March 14, 2000 |
| Method of manufacturing spreadable low fat fresh cheese devoid of non-dairy binding or structuring agents or added whey protein having a dry matter content of over 25% wt., a fat content of 0-10 and preferably 0-7% wt. on dry matter and a Stevens value in excess of 200 at 10.degree. C. |
| 6004591 |
Freshly packed tomato sauce |
December 21, 1999 |
| A process for preparing fresh tomato sauce and the sauce prepared thereby. The sauce has a fresh taste and has good viscosity even though diced tomatoes provided therein are not subjected to an enzyme deactivation heating step. In the process, diced tomatoes and a tomato puree are co |
| 5939128 |
Preparation of heat-treated mesomorphic phases in food products |
August 17, 1999 |
| A process for the preparation of a pasteurised or sterile mesomorphic phase of surfactants, comprising the sequential steps of:(a) preparing a premix comprising surfactants and water at a temperature above the Krafft temperature of the surfactant and below the lamellar-cubic transition t |
| 5902616 |
Process for preparing a tomato sauce using a pectinase enzyme |
May 11, 1999 |
| A process for preparing fresh tomato sauce and the sauce prepared thereby. The sauce has a fresh taste and has good viscosity even though diced tomatoes provided therein are not subjected to an enzyme deactivation heating step. In the process, diced tomatoes and a tomato puree are co |
| 5888504 |
Natural composition for combatting fungi |
March 30, 1999 |
| Composition suitable for combatting fungi characterized in that it comprises at least one fungi cell wall lytic enzyme and a natural microbial cell membrane affecting substance in an effective concentration. Preferably the composition is a food product. |
| 5869124 |
Edible spread |
February 9, 1999 |
| An edible spread which comprises a water and oil emulsion in which the fat phase is essentially a single, natural vegetable fat and processes for producing such a spread. While certain non-physical properties of the fat phase, such as its color, may be due to the presence of other fats t |
| 5846592 |
Low fat spread |
December 8, 1998 |
| A spread is disclosed to contain a fiber ingredient which is non-degradable by enzymes secreted by the human body. The fiber ingredient is a non-starch polysaccharide having an average molecular weight of more than 800 and at least 10 st %, based on the weight of the fibers of soluble |
| 5837307 |
Process for making spreads |
November 17, 1998 |
| A process for preparing a very low fat water-in-oil spread and a spread made by the process. The process entails a cold mixing procedure wherein an at least partially pre-gelled aqueous phase is mixed with an at least partially pre-solidified fat continuous emulsion of fat and water. |
| 5690985 |
2-elaidoyltriacylglycerol as a tempering accelerator in an edible emulsion spread |
November 25, 1997 |
| A process of forming a liquid edible emulsion spread and the product itself is described. A tempering accelerator in an amount of from 2-10% by weight incorporated in a fat blend. The accelerator is preferably 2-elaidoyl triacylglycerol. |
| 5667837 |
Edible fat product |
September 16, 1997 |
| Edible plastic fat-product is provided that comprises a continuous fat phase and optionally a dispersed aqueous phase wherein the fat of the fat phase is a fat-composition comprising 20-65% liquid oil and 80-35% structuring fat and having N.sub.35 of 0-5 and N.sub.20 of 12-40, the di |
| 5659000 |
Low fat emulsion process |
August 19, 1997 |
| 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 th |
| 5656322 |
Edible spread with aqueous phase with non-gelling thickener system and low protein content |
August 12, 1997 |
| Edible spreads having a reduced fat level produced from a continuous fat phase and a dispersed aqueous phase containing a non-gelling, non-proteinaceous thickener system such that the viscosity of the aqueous phase is 30-4000 mPas and the awueous phase contains 0.01-4% by weight prot |
| 5652011 |
Low fat spreads and dressings |
July 29, 1997 |
| 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. |
| 5627072 |
Food-grade vector suitable for transforming a food-grade host cell use of said vector for transf |
May 6, 1997 |
| A food-grade vector is provided which is suitable for transforming a food-grade host cell and is incapable of replicating autonomously in the host cell due to deletion of the replicase gene. |
| 5626903 |
Fat sparing system, especially for cookie filler cremes |
May 6, 1997 |
| A fat sparing composition, and cremes, particularly cookie filler cremes, utilizing the fat sparing composition. The composition includes a soft fat blend, and an emulsifier which is preferably a phosphated mono- or diglyceride or polyglycerol polyricinoleate. DATEM esters and lecithin m |
| 5624702 |
Low fat spread |
April 29, 1997 |
| A water-continuous spread having a structuring amount of oligofructoses, from 0.1 to 15 wt % of mono- or disaccharides and 0.1 to 7 wt. % of fat in the form of small globules or crystals having a volume weighted mean diameter of less than 20 .mu.m. |
| 5621125 |
Fractionation of triglyceride oils utilizing ceramide-base crystallization modifiers |
April 15, 1997 |
| A triglyceride oil containing a membrane lipid in a concentration effective for crystallization modification the membrane lipid having a formula:wherein C.sub.13 H.sub.27 -- is an unbranched alkyl chain, A.sub.2 is an unbranched C.sub.23 H.sub.47 -- hydrocarbon chain, and A.sub.4 is a sugar |
| 5620734 |
Spreads and other products including mesomorphic phases |
April 15, 1997 |
| 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. |
| 5602265 |
Fractionation of triglyceride oils |
February 11, 1997 |
| Process for triglyceride oil fractionation using a crystallisation modifying substance which isi. a copolymer having subunits A and B of which subunit A is derived from maleic acid or itaconic acid and subunit B is derived from vinyl alcohol, alkyl substituted vinyl alcohol, acrylic acid |
| 5597463 |
Device for electrochemical measurements |
January 28, 1997 |
| A titration electrode device for measuring the amount of a species in solution in a test liquid comprises a counter electrode and a generator electrode both in a chamber for receiving a thin layer of test liquid, the two electrodes being located in respective compartments within the cham |
| 5593716 |
Food product |
January 14, 1997 |
| A liquid sauce, soup or gravy product having high temperature, shear and storage stability and having a smooth texture comprising an aqueous phase and an oil phase. The aqueous phase includes;(a) a dispersed phase of non-starch polysaccharide microgel; and(b) a continuous phase comprising a |
| 5591725 |
Water-in-oil dispersion |
January 7, 1997 |
| The present invention is concerned with a plastic dispersion containing from 5-65 wt. % of a continuous fat phase and from 95-35 wt. % of a gelling polysaccharide containing dispersed aqueous phase, wherein the gelling polysaccharide is selected from the group consisting of agar, pec |
| 5587195 |
Plastic fat spread comprising a hardstock |
December 24, 1996 |
| Fully hardened, but otherwise not chemically treated fat material usable as a hardstock having the following fatty acid composition: ##STR1## these fatty acids being arranged in the following triglyceride combinations: ##STR2## H representing saturated fatty acids having more |
| 5560946 |
Ready-to-bake doughs |
October 1, 1996 |
| 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 |
| 5556972 |
Counter current dry fractional crystallization |
September 17, 1996 |
| The invention relates to a method for dry fractionation of fatty substances by a counter current dry fractionation operation, comprising at least two dry fractional crystallization treatments;a first dry fractional crystallization treatment comprising the steps of:1a) dry fractionating by cr |
| 5554407 |
Process for making spreads and spreads made by the process |
September 10, 1996 |
| A process for preparing a very low fat water-in-oil spread and a spread made by the process. The process entails a cold mixing procedure wherein an at least partially pre-gelled aqueous phase is mixed with an at least partially pre-solidified fat continuous emulsion of fat and water. |
| 5547698 |
Edible fats |
August 20, 1996 |
| The invention relates to improvements in edible fats, in particular to improved hardstocks for use in spreads having a low content of saturated fat and to spreads containing these hardstocks. Edible spreads should contain particularly low levels of C-16 saturated fatty acids and low |
| 5516924 |
Method of refining glyceride oils |
May 14, 1996 |
| The invention relates to a method of refining glyceride oil comprising the step of degumming said glyceride oil, wherein said degumming step is followed by a separation step in which undissolved and non-centrifugable particles are removed from said degummed oil. Preferably said degumming |
| 5508054 |
Thixotropic donut icing |
April 16, 1996 |
| A thixotropic white donut icing which contains sweetener solids, iota carrageenan gum and calcium ion, wherein the carrageenan gum and calcium ion are effective to render the icing thixotropic. |
| 5500231 |
Fermented sour dough and method of making |
March 19, 1996 |
| Fermented sour doughs containing starter material, ground cereal kernels or grains, and the balance water that contain maximum 32 wt. % of water and display a pH <4.2. The titratable acidity of the doughs is at least 25, the weight ratio of lactic acid:acetic acid of the doughs is < |
| 5480662 |
Fat-reduced laminated doughs |
January 2, 1996 |
| The invention concerns laminated doughs, wherein an aqueous gel containing 20-50 wt. % of maltodextrin and 0-30 wt. % of .beta.-glucan and/or pentosans is present as fat replacer; in this way, doughs can be made that contain less than 14 wt. % of fat so that a fat reduction (compared wit |
| 5472718 |
Cheese product and method of preparing |
December 5, 1995 |
| Milk is curdled by adding a suitable coagulant, other additives optionally also being added, and a mesophilic starter culture is applied,after curdling, cutting the curd formed and separating off the whey, andpressing the cheese mass, whereinlive yoghurt bacteria are added to the milk, such as S |
| 5464645 |
Process of making a water continuous dispersion with more than 50% dispersed phase and products |
November 7, 1995 |
| A process for preparing an edible plastic dispersion and products thereof wherein the dispersion comprises at least two gelling agents forming at least two distinct gelled phases and 0-20 wt. % of a fat. The dispersion contains a surplus A-dispersed phase and a B-continuous phase formed |
| 5451417 |
Just bake frozen dough |
September 19, 1995 |
| A frozen dough which does not need to be thawed and proofed prior to baking. The dough includes a specific leavening system consisting of sodium or potassium bicarbonate and a leavening acid wherein sodium or potassium bicarbonate is present in the amount of from 3.2% to 3.7% and the |
| 5447738 |
Deep-frozen, pre-proofed doughs |
September 5, 1995 |
| The invention concerns pre-proofed, frozen dough that display excellent ovenspring properties upon baking. Herefore, an additive is incorporated in the dough that imparts to a fresh dough specific properties, defined as increase in tan delta at 32.degree. C. and decrease in elastic modul |
| 5439700 |
Non-hydrogenated coating fat |
August 8, 1995 |
| The invention concerns blends of lauric fats, with certain specification for N.sub.30, oleic content, lauric content and elaidic content and fractions of natural fats with an S.sub.3 content of at least 50 wt. %. These blends are very useful fats for the preparation of coating fats for |
| 5409719 |
Low-calorie filling compositions |
April 25, 1995 |
| 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 |
| 5405639 |
Non-tempering confectionary fat |
April 11, 1995 |
| The invention is concerned with blends of cocoa-butter replacement fats A which are high in SSU and fats B which are high in S'OS', wherein:fats A display a ratio ##EQU1## fats A and B are present in amounts providing an SSU content of .gtoreq.50% and an S'OS' content of <30% in t |
| 5397592 |
Anti-spattering agent and spreads comprising the same |
March 14, 1995 |
| 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 ag |
| 5393906 |
High-stability non-lauric triglyceride oils |
February 28, 1995 |
| The invention concerns high-stability oils comprising vegetable, non-lauric triglycerides that are liquid above 10.degree. C. and that display RIP values at 120.degree. C. of at least 35 hours.The N-profile of the oils displays the following characteristics: N.sub.15 <10; N.sub.10 < |
