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1. 发明公开

EP0372625A2 Low fat spread 失效
标题翻译： Brotaufstrich mit niedrigem Fettgehalt。
公开(公告)号：EP0372625A2
公开(公告)日：1990-06-13
申请号：EP89203022.2
申请日：1989-11-28
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Jones, Malcolm Glyn , Norton, Ian Timothy
IPC分类号： A23D7/00 , A23C15/16
CPC分类号： A23D7/015 , A23C15/16
摘要： The present invention is concerned with a spread comprising from 5-35% by weight of a continuous fat phase and 95-65% by weight of a dispersed aqueous phase containing less than 200 ppm of protein, wherein the fat phase comprises at least 25% by weight of butter oil or a fraction thereof and the aqueous phase contains a gelling hydrocolloid or a combination of gelling hydrocolloids at a concentration level of at least 3 times the critical concentration level of said gelling hydrocolloid or combination of gelling hydrocolloids, the volume weighted mean droplet size of the aqueous phase being less than 25 microns.
The spreads according to the present invention are easy spreadable, do not loose water on spreading and give a strong butter impression.
摘要翻译：本发明涉及包含5-35重量％连续脂肪相和95-65重量％含有小于200ppm蛋白质的分散水相的铺展物，其中脂肪相包含至少25重量％重量的黄油或其级分，水相含有胶凝水胶体或胶凝水胶体的组合，其浓度水平为所述胶凝水胶体或胶凝水胶体的组合的临界浓度水平的3倍，体积加权平均值水相的液滴尺寸小于25微米。根据本发明的散布是易于铺展的，不会在扩散时松散水分并给出强烈的黄油印象。

2. 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

3. 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。

4. 发明授权

EP0372625B1 Low fat spread 失效
标题翻译： LOW FAT SPREAD
公开(公告)号：EP0372625B1
公开(公告)日：1993-01-20
申请号：EP89203022.2
申请日：1989-11-28
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Jones, Malcolm Glyn , Norton, Ian Timothy
IPC分类号： A23D7/00 , A23C15/16
CPC分类号： A23D7/015 , A23C15/16

5. 发明授权

EP0279499B1 Edible plastified dispersion 有权转让
标题翻译：可食用的分散剂
公开(公告)号：EP0279499B1
公开(公告)日：1991-12-04
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

6. 发明公开

EP0279499A3 Edible plastified dispersion 有权转让
标题翻译：食用塑化分散体
公开(公告)号：EP0279499A3
公开(公告)日：1990-01-24
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食用脂肪化分散体，其包含含有蛋白质或水胶体或其混合物的水相，其中组成水相的组合物在35℃的温度和1000s -1的剪切速率下具有小于400cps的粘度，并且其中按水相的重量计算氨基酸残基的含量小于200ppm。根据本发明的分散体在环境温度下稳定并且具有有利的感官特性。

7. 发明公开

EP1514478A2 Frozen low-fat food emulsions and processes therefor 审中-公开
标题翻译：冷冻低脂食物乳液及其制备方法
公开(公告)号：EP1514478A2
公开(公告)日：2005-03-16
申请号：EP04027371.6
申请日：1999-07-21
申请人： UNILEVER PLC , UNILEVER N.V.
发明人： Aldred, Alexander , Malone, Mark Emmett , Homan, Jennifer Elizabeth , Norton, Ian Timothy , Jones, Malcolm Glyn , Underdown, Jeffrey , Brown, Charles Rupert Telford , Appelqvist, Ingrid Anne Marie
IPC分类号： A23G9/02 , A23L1/22
CPC分类号： A23G9/38 , A23G9/327 , A23G9/34 , A23G9/48 , A23L33/20
摘要： Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.
摘要翻译：冷冻的低脂肪食物乳液包含连续的水相和包含脂肪颗粒，凝胶颗粒和脂溶性香料分子的分散相; 基本上所有的脂肪颗粒都位于凝胶颗粒内，并且至少35％的风味分子位于多个凝胶颗粒中。风味分子从冷冻乳液中释放的速率被延迟，从而赋予全脂乳液的味道。

8. 发明公开

EP0469656A1 Whippable non-dairy cream, based on liquid oil 失效转让
标题翻译： Nichtmilchhaltiger Schlagrahm auf Basis einesflüssigenÖls。
公开(公告)号：EP0469656A1
公开(公告)日：1992-02-05
申请号：EP91201720.9
申请日：1991-07-04
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Morrison, Anthony , Kimsey, Ian Michael , Jones, Malcolm Glyn , Wong, Jeanette Yuk Ting , van Heteren, Jan
IPC分类号： A23L1/19
CPC分类号： A23L9/22
摘要： The invention concerns with whippable non-dairy creams with fat levels of 15-60 wt%, wherein the fat consists for 25-85 wt% of a liquid oil and for the rest of a hard fat that possess excellent properties, like a whipping time less than 6 min. Also a production-process is described, which includes a tempering step to make the NDC whippable within 4 min.
摘要翻译：本发明涉及具有15-60重量％脂肪水平的可搅打非乳制奶油，其中脂肪包含25-85重量％的液体油和剩余的具有优异性能的硬脂肪，如鞭打时间少于6分钟另外还描述了一个生产过程，其中包括一个回火步骤，以使NDC在4分钟内可以打乱。

9. 发明公开

EP0279498A3 Edible plastified dispersion 有权转让
标题翻译：可食用的分散剂
公开(公告)号：EP0279498A3
公开(公告)日：1990-01-24
申请号：EP88200282.7
申请日：1988-02-16
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , Jones, Malcolm Glyn
IPC分类号： A23D7/00
CPC分类号： A23D7/015
摘要： The present invention is concerned with an edible, plastified dispersion containing less than 35 wt.% fat, which comprises from 10 to 35 wt.% continuous fat phase and from 90 to 65 wt.% dispersed aqueous phase, said dispersed aqueous phase having an average droplet size, indicated by the number weighted mean diameter, of less than 5µm, which dispersion comprises less than 0.1 wt.% amino acid residues. The low-calorie products according to the invention are stable at ambient temperature and under spreading conditions, and have favourable organoleptic properties. Another aspect of the present invention concerns a process for preparing an edible plastified dispersion, comprising:
(a) mixing oil and water so as to obtain an oil- and water-containing emulsion, comprising from 15-28 wt.% fat, from 85-72 wt.% water, and less than 0.1 wt.% of amino acid residues; (b) cooling at least part of the oil, the water or the mixture of oil and water; and (c) working the oil- and water-containing emulsion under such conditions that an oil-continuous phase is formed, and the number weighted mean diameter of the dispersed aqueous phase droplets is less than 5µm.

10. 发明公开

EP0298561A2 Edible plastic dispersion 有权转让
标题翻译： Essbare plastische色散。
公开(公告)号：EP0298561A2
公开(公告)日：1989-01-11
申请号：EP88201405.3
申请日：1988-07-05
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Cain, Frederick William , Clark, Allan Hugh , Dunphy, Patrick Joseph , Jones, Malcolm Glyn , Norton, Ian Timothy , Ross-Murphy, Simon Brinseley
IPC分类号： A23L1/307 , A23L1/05
CPC分类号： A23G3/346 , A23D7/015 , A23G2200/06 , A23L29/20 , Y10S426/804
摘要： The present invention is concerned with an edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, which dispersion comprises

(I) gel-forming composition (A) containing gelling agent (a) in an amount of 1-8 times the critical concentration, and
(II) gel-forming composition (B) containing gelling agent (b) in an amount of 1-8 times the critical concentration, such that

(i) at least one of the gelling agents is an aggregate-forming gelling agent,
(ii) at least one of the gelling agents is a gelling agent other than starch,
(iii) both gelling agents are gelling agents other than non-waxy intact starch, and
(iv) gelling agent (a) is different from gelling agent (b).

The dispersion according to the present invention does not exhibit deficiences such as brittleness or too much elasticity.
摘要翻译：本发明涉及不具有连续脂肪相的可食用塑料分散体，其包括至少两个凝结相，其中至少一个是连续的，该分散体包含（I）含有胶凝剂（a）的凝胶形成组合物（A）），其量为临界浓度的1-8倍，和（II）含有胶凝剂（b）的凝胶形成组合物（B）的量为临界浓度的1-8倍，使得（i）至少一种的胶凝剂是聚集体形成胶凝剂，（ii）至少一种胶凝剂是除淀粉以外的胶凝剂，（iii）两种胶凝剂都是非蜡状完整淀粉以外的胶凝剂，和（iv ）胶凝剂（a）与胶凝剂（b）不同。根据本发明的分散体没有表现出脆性或过大弹性等缺点。

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