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公开(公告)号：US10750759B2
公开(公告)日：2020-08-25
申请号：US14429415
申请日：2013-09-03
申请人： Upfield US Inc.
摘要： The invention relates to a process for the manufacture of an edible water-in-oil emulsion comprising 10 to 85 wt. % of liquid oil, 0.5 to 50 wt. % of hardstock fat, 10 to 85 wt. % of a dispersed water-phase; comprising the steps of: a) providing a first water-in-oil emulsion; b) providing a second water-in-oil emulsion; and c) mixing said first and second emulsion to provide a finished edible water-in-oil emulsion. The invention further relates to water-in-oil emulsions having a distinct water-phase release profile.
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公开(公告)号：US11272717B2
公开(公告)日：2022-03-15
申请号：US14429389
申请日：2013-09-11
申请人： Upfield US Inc.
摘要： The invention relates to an edible water-in-oil emulsion comprising a fat-phase comprising a first hardstock and a second hardstock, wherein said fat-phase has a total amount of hardstock of from 2 to 60 wt. %, based on the total weight of the fat-phase, and a water-phase, wherein part of the water-phase is dispersed as droplets, wherein the droplets are stabilized by said first hardstock; and wherein part of the water-phase is dispersed as droplets, wherein the droplets are stabilized by said second hardstock, wherein said first hardstock comprises more than 25% of HHH-triglycerides, and a combined amount of H2U and H2M triglycerides of not more than 110% of the HHH-triglycerides of said first hardstock, wherein said second hardstock comprises less than 22% of HHH-triglycerides, and a combined amount of H2U and H2M triglycerides of more than 140% of the HHH-triglycerides of said second hardstock, wherein H denotes saturated chains with 16 or more carbon atoms or an elaidic acid residue, wherein U denotes unsaturated chains and wherein M denotes saturated chains with 14 or less carbon atoms. The invention further relates to a process for the manufacture of such edible water-in-oil emulsions.
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公开(公告)号：US11154070B2
公开(公告)日：2021-10-26
申请号：US15776538
申请日：2016-11-08
申请人： UPFIELD US INC.
摘要： A process for preparing a low fat water-in-oil emulsion which emulsion comprises water, oil and a hardstock fat. The process involves combining an aqueous phase and a fat phase, wherein the fat phase comprises the hardstock fat and which fat phase is at a temperature such that the fat phase is liquid, followed by subjecting the obtained mixture to high shear mixing effected a high shear mixing device, and wherein the product exiting the high shear mixing process the product is packed without having been subject to any further mixing or working process.
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公开(公告)号：US20210030050A9
公开(公告)日：2021-02-04
申请号：US16023222
申请日：2018-06-29
申请人： UPFIELD US, INC.
发明人： René Joachim BUTER , Albert KORRES , Teunis de MAN
摘要： The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent.
One aspect of the invention relates to a process for compacting a microporous fat powder, said process comprising: feeding the fat powder into the feed zone of an extruder having a forwarding screw and a barrel within which said screw is centrally positioned; rotating said forwarding screw to advance said fat powder feed through a compacting zone of the extruder where the barrel comprises a plurality of venting openings having a shorter dimension that exceeds the volume weighted average diameter of the fat powder feed and that is less than 10 mm; and expelling the compacted fat powder from the extruder; wherein the temperature of the fat powder during passage through the extruder is maintained below 40° C. and wherein the compaction factor achieved exceeds 1.5 Another aspect of the invention relates to a compacted microporous fat powder having the following characteristics: a freely settled density in the range of 90-600 g/l; a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 μm; a maximum G′i/G′d ratio of more than 2.0, wherein G′ represents the elastic modulus at 10° C. of a dispersion of 2 wt. % of the compacted fat powder in glycerol, and wherein the maximum ratio is determined by recording G′i whilst increasing the frequency from 0.1 to 15 s−1, by subsequently recording G′d whilst decreasing said frequency from 15 to 0.1 s−1, and by calculating the ratio G′i/G′d at the frequency at which said ratio is highest.-
公开(公告)号：US20210127699A1
公开(公告)日：2021-05-06
申请号：US16633533
申请日：2018-04-10
摘要： A process for mixing two or more streams of liquid oil which can be operated continuously, using a multi-inlet vortex mixer. The process is well suited to a process in which at least two streams of liquid oil have a different temperature, one being oil liquid at room temperature, one being solid at room temperature, but being melted for the mixing process.
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公开(公告)号：US20200093152A1
公开(公告)日：2020-03-26
申请号：US16619057
申请日：2018-04-10
申请人： UPFIELD US INC.
摘要： A process for making edible oil-continuous emulsions by mixing slurries of hardstock fat crystals in oil with an aqueous phase to form an emulsion followed by addition of a melted hardstock. More in particular, the oil-continuous emulsions are spreads or margarines.
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公开(公告)号：US10582719B2
公开(公告)日：2020-03-10
申请号：US14386276
申请日：2013-03-08
申请人： Upfield US Inc.
摘要： The invention relates to a fermented food product being a water-continuous emulsion and being spoonable and non-liquid at a temperature of 5 degrees Celcius. The food product has a pH-value between 3.5 and 5.8, comprises at least 60 wt % water and further comprises from 10 to 25 wt % fat and from 0.05 to 15 wt % protein. The invention further relates to a process for the preparation of such food products comprising the use of a palm based fat comprising at least 30 wt % of P2U triglycerides.
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8.发明申请公开(公告)号：US20180368434A1
公开(公告)日：2018-12-27
申请号：US16063530
申请日：2016-11-16
申请人： UPFIELD US, INC.
摘要： A process for preparing a slurry of an edible oil phase and fat powder, and to a process of preparing an edible fat-continuous spread out of such, wherein the oil phase comprises olive oil.
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公开(公告)号：US20180338506A1
公开(公告)日：2018-11-29
申请号：US16051170
申请日：2018-07-31
申请人： UPFIELD US INC.
发明人： Frank Emile Wubbolts , Cynthia Akkermans , Tjerk De Vries , Ernst Jan Siewers , Daniela Oana Trambitas , Rolf Sebastiaan Wilms
摘要： Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas, and expanding the mixture through an orifice. In the invention, water is added to the mixture prior to expansion, so as to provide a spray liquid in the form of a fat and water emulsion.
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公开(公告)号：US11154069B2
公开(公告)日：2021-10-26
申请号：US15776516
申请日：2016-11-08
申请人： UPFIELD US INC.
摘要： A process for preparing a water-in-oil emulsion which emulsion comprises protein, oil and a hardstock fat. The process involves blending the melted hardstock fat with a water-continuous dispersion comprising protein and oil, wherein the temperature of the aqueous dispersion being mixed with the melted hardstock fat is below 15° C., and said mixing is carried out by a high shear mixing device followed by a pin-stirrer.
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