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101. 发明公开

EP0530864A1 Improved chocolate compositions 失效
标题翻译： Verbesserte Schokolade-Zusammensetzung。
公开(公告)号：EP0530864A1
公开(公告)日：1993-03-10
申请号：EP92201849.4
申请日：1992-06-24
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , Hughes, Adrian David , Talbot, Geoffrey
IPC分类号： A23D9/00 , A23G1/00
CPC分类号： A23G1/36 , A23D9/00 , A23G1/38 , C11C3/10
摘要： Incorporation of at least 0.5 wt.% of a hardstock rich in (H₂M + HM₂)-fat into chocolate compositions results in chocolates that display improved bloom characteristics. H = saturated fatty acid with ≧ C₁₆; M = saturated fatty acid with C₈-C₁₄, in particular C₁₂-C₁₄.
摘要翻译：将富含（H2M + HM2） - 脂肪的至少0.5％的富含硬脂的巧克力组合物加入巧克力组合物中，可以获得显示改善的花纹特征的巧克力。 H = = C16的饱和脂肪酸; M =具有C8-C14的饱和脂肪酸，特别是C12-C14。

102. 发明授权

EP0304130B1 Edible fat-containing products 有权转让
标题翻译：食用含脂肪的产品
公开(公告)号：EP0304130B1
公开(公告)日：1991-11-06
申请号：EP88201751.0
申请日：1988-08-16
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , de Jong, Frederik Roelof
IPC分类号： A23D7/00
CPC分类号： A23D9/013 , A23D7/013 , A23D7/015

103. 发明公开

EP0383380A3 Edible fat-containing products 失效
标题翻译：可食用含脂肪的产品
公开(公告)号：EP0383380A3
公开(公告)日：1991-10-30
申请号：EP90200284.9
申请日：1990-02-08
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , De Jong, Frederik Roelof
IPC分类号： A23D7/00
CPC分类号： A23D7/015 , A23D7/013
摘要： The present invention is concerned with an edible fat-containing product comprising less than 35 wt.% of a fat-continuous phase comprising one or more indigestible polyol fatty acid polyesters and optionally triglycerides, and at least 65 wt.% of an aqueous phase, the fat-continuous phase containing from 5-24% by weight of said fat-continuous phase of polyol fatty acid polyester(s) having a slip melting point of more than 30°C and from 95-60% by weight of the fat-continuous phase of an oil having a slip melting point of less than 20°C, the fat-continuous phase having an N₅-value of at most 14 and an N₂₀-value of at most 8. The products according to the invention exhibit a very good stability against water-loss in combination with a good oral response.

104. 发明公开

EP0379747A3 Spread 失效转让
标题翻译：传播
公开(公告)号：EP0379747A3
公开(公告)日：1991-10-02
申请号：EP89203115.4
申请日：1989-12-07
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , de Jong, Frederik Roelof
IPC分类号： A23D7/00
CPC分类号： A23D7/013 , A23D7/015 , A23D9/013
摘要： The present invention is concerned with a spread containing a fat phase comprising one or more indigestible polyol fatty acid polyesters and optionally conventional glyceride fats and at least 40 wt.% of a continuous aqueous phase containing one or more gelling agents at a sufficiently high concentration level to gel said aqueous phase. The spread according to the present invention despite the fact that it may have a substantially reduced calorie content possesses favourable product characteristics.

105. 发明公开

EP0393739A3 Improvements in butter spreads 失效
标题翻译：改良膨化沥青
公开(公告)号：EP0393739A3
公开(公告)日：1991-03-27
申请号：EP90200777.2
申请日：1990-04-02
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Lanting-Marijs, Jacqueline Adrienne , Cain, Frederick William , Schotel, Ronald Albert
IPC分类号： A23C15/16 , A23D7/02
CPC分类号： A23C15/16 , A23D7/015 , A23D7/02
摘要： Butterfat spreads include products with around half the fat of butter. Around 15-20% of the fat-phase in butter is solid at 20°C. When butter is placed in the mouth this fat melts, produces a cool sensation on the palate. Low fat content attenuates the cool-melting properties, while adding stearins to the product can cure the mouth melt problem but gives a product which is hard when removed from the refrigerator. The specification discloses a low fat butter spread in which the distribution of stearin in the product is inhomogeneous such that the C/N*N at 10°C is less than 0.35. This spread is cool melting without being hard at fridge temperature. The specification also discloses a process comprising the step of mixing of a pre-crystallized viscous butter stearin cream, having a gelled or thickened aqueous phase, with a fat-continuous emulsion of whole butterfat and water, preferably in a 30:70 ratio, to obtain these products. Preferably the aqueous phase viscosity of the butter stearin cream is greater than 50mPa.s at 20°C as measured at a shear rate of 181 rpm after a resting period of 30 min.

106. 发明公开

EP0399580A2 Low shear phase-inversion process and products thereof 失效
标题翻译： Verfahren zur Phasenumkehrung mit geringer Scherkraft und Formprodukte。
公开(公告)号：EP0399580A2
公开(公告)日：1990-11-28
申请号：EP90200964.6
申请日：1990-04-19
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , de Wit, Jim
IPC分类号： A23C15/16
CPC分类号： A23C15/16
摘要： It is an object of the present invention to provide a reduced fat butter which is butter-like without being cheese-spread like. In particular, the invention aims to provide a 55-65% butter-fat based spread with a butter-like texture using a simple process of low shear inversion. The additional problems faced include avoiding the high levels of caseinate previously found necessary for inversion and avoiding the costly 16 hr ripening step previously required.
A reduced fat butter which has a good butter-like texture by inversion of a concentrated cream in the form of a partially crystallised viscous paste. In particular, by phase inversion under conditions of low shear of a cream comprising from 55-65%wt butterfat and 35-45%wt of a gelled or thickened aqueous phase, wherein the cream is in the form of a partially crystallised viscous paste and wherein the C value of said paste at 20°C lies between 50 and 1500. Suitable aqueous phase thickeners are gelatine and caseinates. The viscosity of the aqueous phase should be such that at 20°C less than 20 ml of a 100 ml sample of the paste is discharged from a Ford viscosity cup type FB 11 having a fixed stainless steel nozzle (no 4.) in 2.5 minutes.
摘要翻译：本发明的目的是提供一种不含乳酪扩散的黄油脂肪的减脂脂肪。特别地，本发明旨在通过简单的低剪切反转方法提供具有黄油样纹理的55-65％的基于油脂脂肪的酱油。面临的另外的问题包括避免先前发现的用于反转所需的高含量酪蛋白酸盐，并避免先前需要昂贵的16小时熟化步骤。通过将部分结晶的粘性糊状物形式的浓缩奶油倒转而具有良好的黄油状质地的减脂脂肪。特别地，通过在包含55-65％重量的乳脂和35-45％重量的凝胶或增稠的水相的奶油的低剪切条件下进行相转化，其中所述奶油为部分结晶的粘性糊状物，其中所述糊料在20℃的C值在50至1500之间。合适的水相增稠剂是明胶和酪蛋白酸盐。水相的粘度应使得在20℃下，将小于20ml的100ml样品从具有固定的不锈钢喷嘴（No.4）的福特粘度杯型FB 11在2.5分钟内排出。

107. 发明公开

EP0383380A2 Edible fat-containing products 失效
标题翻译： Essbare，Fett enthaltende Zusammensetzungen。
公开(公告)号：EP0383380A2
公开(公告)日：1990-08-22
申请号：EP90200284.9
申请日：1990-02-08
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , De Jong, Frederik Roelof
IPC分类号： A23D7/00
CPC分类号： A23D7/015 , A23D7/013
摘要： The present invention is concerned with an edible fat-containing product comprising less than 35 wt.% of a fat-continuous phase comprising one or more indigestible polyol fatty acid polyesters and optionally triglycerides, and at least 65 wt.% of an aqueous phase, the fat-continuous phase containing from 5-24% by weight of said fat-continuous phase of polyol fatty acid polyester(s) having a slip melting point of more than 30°C and from 95-60% by weight of the fat-continuous phase of an oil having a slip melting point of less than 20°C, the fat-continuous phase having an N₅-value of at most 14 and an N₂₀-value of at most 8.
The products according to the invention exhibit a very good stability against water-loss in combination with a good oral response.
摘要翻译：本发明涉及含有少于35重量％的包含一种或多种难消化的多元醇脂肪酸聚酯和任选的甘油三酯的脂肪连续相和至少65重量％的水相的可食用脂肪的产品，所述脂肪连续相含有5-24重量％的所述脂肪连续相的多元醇脂肪酸聚酯，其具有大于30℃的滑点熔点和95-60重量％的脂肪 - 具有滑点熔点低于20℃的油的连续相，脂肪连续相的N5值至多为14，N20值至多为8.根据本发明的产品显示非常良好的稳定性防水损失与良好的口头反应相结合。

108. 发明授权

EP0237120B1 Spread 有权转让
标题翻译：传播
公开(公告)号：EP0237120B1
公开(公告)日：1989-06-28
申请号：EP87200394.2
申请日：1987-03-04
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , Jones, Malcolm Glyn , Norton, Ian Timothy
IPC分类号： A23D3/00
CPC分类号： A23D7/015 , Y10S426/804

109. 发明公开

EP0304131A1 Edible fat-containing product and process for preparing same 有权转让
标题翻译： Essbares Fett enthaltende Zusammensetzung und Verfahren zu ihrer Herstellung。
公开(公告)号：EP0304131A1
公开(公告)日：1989-02-22
申请号：EP88201753.6
申请日：1988-08-16
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , Wesdorp, Leendert Hendrik
IPC分类号： A23D7/00 , A23D9/00 , A23D7/02 , A23D9/02
CPC分类号： A23D7/015 , A23D7/013 , A23D9/013 , Y10S426/804
摘要： The present invention pertains to edible fat-containing products, in particular spreads, comprising at least 5 % of hardstock indigestible polyol fatty acid polyesters, the fat-phase being characterised by an, at least, two-peaked DSC-curve. The invention further pertains to a process for the preparation of such products.
摘要翻译：本发明涉及包含至少5％的硬骨难消化多元醇脂肪酸聚酯的可食用脂肪的产品，特别是涂抹物，脂肪相的特征在于至少两峰DSC曲线。本发明还涉及制备这种产品的方法。

110. 发明公开

EP0279499A2 Edible plastified dispersion 有权转让
标题翻译： Plastifizierte essbare色散。
公开(公告)号：EP0279499A2
公开(公告)日：1988-08-24
申请号：EP88200283.5
申请日：1988-02-16
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , Day, Ms Jennifer Irene , Jones, Malcolm Glyn , Norton, Ian Timothy
IPC分类号： A23D7/00
CPC分类号： A23D7/015
摘要： The present invention is concerned with an edible plastified dispersion having a fat content of less then 30% by weight and comprising a continuous fat phase, which includes an aqueous phase that contains protein or hydrocolloid or a mixture thereof, wherein the composition constituting the aqueous phase has a viscosity of less than 400 cps at a temperature of 35°C and a shear rate of 1000 s⁻¹, and wherein the content of amino acid residues is less than 200 ppm calculated on the weight of the aqueous phase.
The dispersions according to the invention are stable at ambient temperature and have favourable organoleptic properties.
摘要翻译：本发明涉及脂肪含量小于30重量％且包含连续脂肪相的可食用塑化分散体，其包括含有蛋白质或水胶体的水相或其混合物，其中构成水相的组合物在35℃的温度和1000s -1的剪切速率下具有小于400cps的粘度，并且其中氨基酸残基的含量小于200ppm，根据水相的重量计算。根据本发明的分散体在环境温度下是稳定的并具有良好的感官特性。

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