Preparation of a fat phase suited for the preparation of food compositions which contain liquid or solid particles stably dispersed in the fat phase, which preparation comprises mixing 0.25 20 wt. % of a structuring triglyceride fat A with 0 19.75 wt. % of a triglyceride fat C and admixing a vegetable oil up to 100%, which fat A is characterized in that the fat is non-hydrogenated and that its content of fully saturated triglycerides is 20 100 wt. %, 80 100 wt. % of its saturated fatty acid resi...

The invention provides water continuous or bicontinuous fat emulsions, comprising fat, protein, humectants and relatively low amounts of water and which emulsions display an water activity of 0.6 to 0.8 and have a shelf life at ambient temperature of more than 6 months. A method of preparing the emissions is also provided.

The present invention provides a fat separator device having a container with a spout portion and a cover portion releasably attached to the container. The cover portion including a surface having at least one aperture to allow for passage of a liquid through the cover portion and a plug portion extending down from the surface, the plug portion being operable to releasably cover the spout portion of the container.

A fat composition having a fat phase which, when completely melted at 70.degree. C. and subsequently held at 0.degree. C. for 30 minutes and then at 5.degree. C. for 7 days, gives fat crystals which are .beta.-form crystals of a two-chain-length structure. Even when produced without conducting a special temperature control, the fat composition contains stable crystals, is soft even at low temperatures, and has a wide plasticity range and satisfactory stability with no change in consistency with ...

The invention relates to an oil, fat and/or lecithin-based fat blend containing polyunsaturated fatty acids. The inventive fat blend is characterized in that the fatty acids gamma-linolenic, stearidonic acid and eicosapentaenoic together make up 10 to 500 mg/g total fatty acids. The gamma-linolenic and eicosapentaenoic acids each represent 20 to 50 wt. % and the stearidonic acid represents 15 to 50 wt. % of the sum of these three fatty acids. The inventive fat blend can be incorporated into a di...

Margarine fats suitable for use in the preparation of plastic emulsion food spreads such as margarine, contain a randomised palmitic acid as the principal saturated fatty acid, together with at least 3% trans acid and comprise an interesterified palmitic fat of vegetable or animal origin, which is preferably corandomised with a vegetable oil to provide a maximum saturated fatty acid content in the margarine fat of 35% and a dilation value of at most 90 at 35.degree.C and at least 275 at 20.degre...

The invention relates to improved fat compositions and emulsified food spreads, e.g. margarines prepared therefrom, as well as to processes for their preparation. The fat composition comprises a liquid vegetable oil of a high polyunsaturated fatty acid content on the one hand, e.g. sunflower and safflower oil, and a specific hardstock on the other hand. The hardstock should at least contain a bottom fraction of a substantially saturated hard fat, i.e. a fraction obtained by removing the higher m...

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 saturat...

Fat compositions that contain a vegetable oil and a plant-derived wax component are described. Food and cosmetic products containing such fat compositions also are described.

Process for the preparation of an edible triglyceride fat which is able to structure a liquid oil which process comprises the steps selecting a triglyceride fat A and a triglyceride fat B, interesterifying a mixture containing fat A and fat B in a ratio chosen from the range 80:20 to 20:80, where fat A is a fat which is natural and which contains at least 35 wt. % of stearic acid residues and less than 5 wt. % residues of polyunsaturated fatty acids and where fat B contains at least 40 wt. % of ...