GB1252264A - - Google Patents

Info

Publication number
GB1252264A
GB1252264A GB1252264DA GB1252264A GB 1252264 A GB1252264 A GB 1252264A GB 1252264D A GB1252264D A GB 1252264DA GB 1252264 A GB1252264 A GB 1252264A
Authority
GB
United Kingdom
Prior art keywords
emulsifier
emulsion
destabilized
dec
stabilizing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed filed Critical
Publication of GB1252264A publication Critical patent/GB1252264A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up
    • A23D7/05—Working-up characterised by essential cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Purses, Travelling Bags, Baskets, Or Suitcases (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

1,252,264. Food spread. UNILEVER Ltd. 3 Dec., 1968 [4 Dec., 1967], No. 57439/68. Heading C5C. A food spread comprises an unworked cooled emulsion containing 70-90% edible fat, having a dilatation value at 25‹ C. of 100-400, which is dispersed in the emulsion together with part of the aqueous component in a continuous phase constituted by the remainder of the aqueous component, the emulsion being maintained in a destabilized condition of 0À15-0À75 (defined) by an emulsifier system. The emulsifier system comprises an emulsifier for stabilizing the fatty emulsion and an emulsifier for maintaining the spread in the destabilized condition. These functions may be fulfilled by a single emulsifier such as polyoxyethylene monostearate, stearyl alcohol ethylene oxide ether and polyoxyethylene sorbitan monostearate or by a mixture of stabilizing and destabilizing emulsifiers selected from proteinaceous colloids, glycerol or sorbitol partial esters of C 16 -C 24 fatty acids of HLB factor 3À5-7 and non-ionic emulsifiers of HLB factor 12-18. The fat phase preferably comprises vegetable oils rich in polyunsaturated fatty acids optionally mixed with butter oil, and/or interesterified hard fats. Optional ingredients are NaCl, and sorbic acid. The proteinaceous colloid may be a phospholipid, egg-yolk or sodium caseinate.
GB1252264D 1967-12-04 1968-12-03 Expired GB1252264A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
LU55012 1967-12-04

Publications (1)

Publication Number Publication Date
GB1252264A true GB1252264A (en) 1971-11-03

Family

ID=19725430

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1252264D Expired GB1252264A (en) 1967-12-04 1968-12-03

Country Status (15)

Country Link
JP (1) JPS485031B1 (en)
AT (1) AT290960B (en)
BE (1) BE724864A (en)
CH (1) CH514287A (en)
DE (1) DE1812722C3 (en)
ES (1) ES361024A1 (en)
FI (1) FI45718C (en)
FR (1) FR1594063A (en)
GB (1) GB1252264A (en)
IE (1) IE32757B1 (en)
IT (1) IT1050409B (en)
LU (1) LU55012A1 (en)
NL (1) NL158367B (en)
NO (1) NO122628B (en)
SE (1) SE353835B (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0059510A1 (en) * 1981-02-27 1982-09-08 Unilever N.V. A process for producing a spreadable emulsion
WO2006117069A1 (en) * 2005-05-04 2006-11-09 Unilever N.V. Satiety emulsions and food compositions
US7351440B2 (en) 2003-05-14 2008-04-01 Rich Products Corporation Whippable food product with improved stability
EP2197289A1 (en) * 2007-08-31 2010-06-23 Martek Biosciences Corporation Polyunsaturated fatty acid-containing solid fat compositions and uses and production thereof
WO2014056720A1 (en) 2012-10-08 2014-04-17 Unilever N.V. Process for the preparation of structured oil phase
EP4179876A1 (en) * 2021-11-15 2023-05-17 Kerry Group Services International Limited A plant-based substitute for animal and/or dairy fat

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1564400A (en) * 1975-11-07 1980-04-10 Unilever Ltd Proteinaceous low fat spread
IT1198642B (en) * 1982-07-06 1988-12-21 Koenraad Nelissen THREE-DIMENSIONAL LABYRINTH GAME
JP5470801B2 (en) * 2007-10-26 2014-04-16 株式会社カネカ Method for producing oil-in-water emulsified oil / fat composition

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0059510A1 (en) * 1981-02-27 1982-09-08 Unilever N.V. A process for producing a spreadable emulsion
US7351440B2 (en) 2003-05-14 2008-04-01 Rich Products Corporation Whippable food product with improved stability
US7776376B2 (en) 2003-05-14 2010-08-17 Rich Products Corporation Whippable food product with improved stability
WO2006117069A1 (en) * 2005-05-04 2006-11-09 Unilever N.V. Satiety emulsions and food compositions
EP2197289A1 (en) * 2007-08-31 2010-06-23 Martek Biosciences Corporation Polyunsaturated fatty acid-containing solid fat compositions and uses and production thereof
EP2197289A4 (en) * 2007-08-31 2013-08-28 Dsm Ip Assets Bv Polyunsaturated fatty acid-containing solid fat compositions and uses and production thereof
WO2014056720A1 (en) 2012-10-08 2014-04-17 Unilever N.V. Process for the preparation of structured oil phase
US9888700B2 (en) 2012-10-08 2018-02-13 Unilever Bcs Us, Inc. Process for the preparation of structured oil phase
EP4179876A1 (en) * 2021-11-15 2023-05-17 Kerry Group Services International Limited A plant-based substitute for animal and/or dairy fat

Also Published As

Publication number Publication date
LU55012A1 (en) 1969-08-04
IE32757L (en) 1969-06-04
IT1050409B (en) 1981-03-10
CH514287A (en) 1971-10-31
FI45718B (en) 1972-05-31
DE1812722A1 (en) 1969-07-03
NL158367B (en) 1978-11-15
NO122628B (en) 1971-07-19
DE1812722B2 (en) 1979-10-11
IE32757B1 (en) 1973-11-28
BE724864A (en) 1969-06-03
DE1812722C3 (en) 1980-06-19
SE353835B (en) 1973-02-19
JPS485031B1 (en) 1973-02-13
ES361024A1 (en) 1970-10-16
FI45718C (en) 1972-09-11
FR1594063A (en) 1970-06-01
NL6817346A (en) 1969-06-06
AT290960B (en) 1971-06-25

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee