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1. 发明公开

EP0347008A2 Cream, churned product made therefrom and method of manufacturing them 失效
标题翻译： Rahm，aus diesem hergestelltes Butterungsprodukt und Verfahren zu deren Herstellung。
公开(公告)号：EP0347008A2
公开(公告)日：1989-12-20
申请号：EP89201571.0
申请日：1989-06-16
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Martine, Jean Claude , Vermaat, Karel Theodorus
IPC分类号： A23D7/00 , A23D9/00
CPC分类号： A23D7/001 , A23D7/015 , A23D7/02
摘要： There has been a long-felt want for a spread with the mechanical properties of butter and a low animal fat content. The present invention provides a spread which is butter-like but which contains an equal or major part of vegetable fat, and preferably no butterfat. The disclosed process which comprises the steps of:

a) preparing a vegetable fat cream having approximately the same or smaller globule size distribution as dairy cream in the range > 1µm diameter,
b) dosing into the vegetable cream a quantity of vegetable oil, preferably having a lower iodine value than the cream,
c) churning the cream/fat mixture to obtain a plastified product which is rich in fat globules.

The specification further discloses a churnable non-dairy cream comprising;

a) a populaton of partially hardened vegetable fat droplets in which the numeric average droplet diameter is below that of fresh dairy cream,
b) a population of generally unhardened vegetable fat droplets, and,
c) optional butter-fat droplets.
摘要翻译：长期以来一直渴望用黄油的机械性能和低动物脂肪含量进行扩散。本发明提供了一种黄油样，但含有植物脂肪相当或主要部分，优选不含乳脂的散布。所公开的方法包括以下步骤：a）制备具有大约相同或更小的球形尺寸分布的植物油脂奶油，其范围在>1μm直径的范围内，b）向植物奶油中加入一定数量的植物油，优选具有比奶油低的碘值，c）搅拌奶油/脂肪混合物以获得富含脂肪球的塑化产品。该说明书进一步公开了一种可搅拌的非乳制奶油，其包含： a）一些部分硬化的植物脂肪液滴，其中数字平均液滴直径低于新鲜奶油奶油，b）一般的未硬化的植物脂肪液滴群体，和c）任选的黄油脂肪液滴。小号

2. 发明授权

EP0347007B1 Cream, churned margarine-like product made therefrom and method of manufacturing them 失效
标题翻译：霜，从本作margarinähnliches其制备翻腾的产品和工艺。
公开(公告)号：EP0347007B1
公开(公告)日：1995-11-15
申请号：EP89201570.2
申请日：1989-06-16
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： van Heteren, Jan , Martine, Jean Claude , Vermaat, Karel Theodorus
IPC分类号： A23D7/00
CPC分类号： A23D7/001 , A23D7/015 , A23D7/02

3. 发明授权

EP0505007B1 Cream, churned product made therefrom and method of manufacturing them 失效
标题翻译：旋喷霜的产品，从这个和工艺制备它们的制备方法。
公开(公告)号：EP0505007B1
公开(公告)日：1995-11-15
申请号：EP92200772.9
申请日：1992-03-18
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Brockhus, Jeroen J.J.J., Unilever Reseach , Schnell, Dagmar , Vermaat, Karel Theodorus
IPC分类号： A23D7/02 , A23D7/00 , C11C3/10
CPC分类号： A23D7/02 , A23D7/001 , A23D7/003

4. 发明授权

EP0347009B1 Spread, process,cream and spread processing equipment 失效
标题翻译：膨化，加工，加工和扩展加工设备
公开(公告)号：EP0347009B1
公开(公告)日：1992-08-12
申请号：EP89201572.8
申请日：1989-06-16
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Martine, Jean Claude , Vermaat, Karel Theodorus
IPC分类号： A23C15/06 , A23D7/00 , A23D9/00
CPC分类号： A23D7/02 , A23C15/06 , A23D7/001 , A23D7/015

5. 发明授权

EP0347007B2 Churned margarine-like product made from a cream and method of manufacturing 失效
标题翻译：霜，从本作margarinähnliches翻腾的产品和它们的制备方法
公开(公告)号：EP0347007B2
公开(公告)日：1999-06-16
申请号：EP89201570.2
申请日：1989-06-16
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： van Heteren, Jan , Martine, Jean Claude , Vermaat, Karel Theodorus
IPC分类号： A23D7/00
CPC分类号： A23D7/001 , A23D7/015 , A23D7/02

6. 发明授权

EP0347008B1 Cream, churned product made therefrom and method of manufacturing them 失效
标题翻译：由其制造的奶油，搅拌产品及其制造方法
公开(公告)号：EP0347008B1
公开(公告)日：1995-08-23
申请号：EP89201571.0
申请日：1989-06-16
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Martine, Jean Claude , Vermaat, Karel Theodorus
IPC分类号： A23D7/00 , A23D9/00
CPC分类号： A23D7/001 , A23D7/015 , A23D7/02

7. 发明公开

EP0347008A3 Cream, churned product made therefrom and method of manufacturing them 失效
标题翻译：由其制造的奶油，搅拌产品及其制造方法
公开(公告)号：EP0347008A3
公开(公告)日：1992-08-12
申请号：EP89201571.0
申请日：1989-06-16
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Martine, Jean Claude , Vermaat, Karel Theodorus
IPC分类号： A23D7/00 , A23D9/00
CPC分类号： A23D7/001 , A23D7/015 , A23D7/02
摘要： There has been a long-felt want for a spread with the mechanical properties of butter and a low animal fat content. The present invention provides a spread which is butter-like but which contains an equal or major part of vegetable fat, and preferably no butterfat. The disclosed process which comprises the steps of:
a) preparing a vegetable fat cream having approximately the same or smaller globule size distribution as dairy cream in the range > 1µm diameter, b) dosing into the vegetable cream a quantity of vegetable oil, preferably having a lower iodine value than the cream, c) churning the cream/fat mixture to obtain a plastified product which is rich in fat globules. The specification further discloses a churnable non-dairy cream comprising;
a) a populaton of partially hardened vegetable fat droplets in which the numeric average droplet diameter is below that of fresh dairy cream, b) a population of generally unhardened vegetable fat droplets, and, c) optional butter-fat droplets.
摘要翻译：长期以来，人们一直希望能够涂抹黄油的机械特性和低动物脂肪含量。本发明提供了类似黄油但含有相等或大部分植物脂肪并且优选不含乳脂的涂抹物。所公开的方法包括以下步骤：a）制备与大于1μm直径范围内的奶油乳膏具有大致相同或更小的小球尺寸分布的植物脂肪乳脂，b）向植物奶油中加入一定量的植物油，优选具有比奶油更低的碘值，c）搅拌奶油/脂肪混合物以获得富含脂肪球的塑化产品。该说明书进一步公开了一种可涮涮的非乳制奶油，其包含： a）部分硬化的植物脂肪滴的数量，其中数均滴直径低于新鲜奶油霜的直径，b）通常未硬化的植物脂肪滴的群体，以及c）任选的黄油脂滴。

8. 发明公开

EP0347007A3 Cream, churned margarine-like product made therefrom and method of manufacturing them 失效
标题翻译：乳酪，其他类似产品的制造商及其制造方法
公开(公告)号：EP0347007A3
公开(公告)日：1992-11-25
申请号：EP89201570.2
申请日：1989-06-16
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： van Heteren, Jan , Martine, Jean Claude , Vermaat, Karel Theodorus
IPC分类号： A23D7/00
CPC分类号： A23D7/001 , A23D7/015 , A23D7/02
摘要： The present invention relates to a filled cream, to a churned margarine-like product made therefrom, and to a processes for producing such a cream and such a margarine-like product. The specification discloses a non-dairy cream having an average fat droplet size below that of dairy cream which further comprises a water in oil promoting emulsifier. Preferably the water in oil promoting emulsifier is selected from the group comprising saturated monoglyceride, tweens and lactic acid esters and is present in an amount from 0.05-1.0% on fat phase. The specification discloses a process for the manufacture of an edible spread which comprises preparing the abovementioned non-dairy cream, and, churning the cream to obtain a plastified product. The invention is of general applicability but finds particular utility in the prepartation by churning of spreads wherein the iodine value of the triglyceride components of the fatty phase is in excess of 85.

9. 发明公开

EP0505007A3 Cream, churned product made therefrom and method of manufacturing them 失效
标题翻译：乳酪，其制成的产品及其制造方法
公开(公告)号：EP0505007A3
公开(公告)日：1992-11-19
申请号：EP92200772.9
申请日：1992-03-18
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Brockhus, Jeroen J.J.J., Unilever Reseach , Schnell, Dagmar , Vermaat, Karel Theodorus
IPC分类号： A23D7/02 , A23D7/00 , C11C3/10
CPC分类号： A23D7/02 , A23D7/001 , A23D7/003
摘要： The invention relates to a cream, to a churned product made therefrom, and to a processes for producing such a cream and such a product. Experience has shown that it is difficult to prepare products which simultaneously exhibit a stability, texture and ease of manufacture similar to that of butter, without sacrificing the nutritional qualities of margarine by the incorporation of saturated fats, particularly butterfat. We have now determined that the use of interesterified fat avoids the difficulties of post hardening. The invention provides a process for the production of a spread which comprises the steps of:
a) preparing a vegetable fat cream comprising at least one interesterified fat having an solid fat index at 10°C of greater than 30% and preferably less than 50%, b) dosing into the said vegetable fat cream 1-25% on total fat phase of vegetable oil, preferably around 15%, of an oil with a higher iodine value than the interesterified fat, c) churning the cream/fat mixture to obtain a water in oil emulsion spread having a solid fat index at 10°C of greater than 20% and preferably less than 50%. Preferably, the fat blend of the cream comprises 40-60 wt.% of a liquid oil and 60-40 wt.% of an interesterified blend of one or more fats rich in palmitic and/or lauric fatty acids together with one or more fats rich in eighteen carbon fatty acid residues. Preferably the surface-weighted mean diameter (D 3,2 ) of the dispersed droplets in the cream should be prior to churning in the range 3-8 µm, preferably 3-6 µm, most preferably 4-5 µm.

10. 发明公开

EP0505007A2 Cream, churned product made therefrom and method of manufacturing them 失效
标题翻译： Rahm，aus diesem hergestelltes Butterungsprodukt und Verfahren zu deren Herstellung。
公开(公告)号：EP0505007A2
公开(公告)日：1992-09-23
申请号：EP92200772.9
申请日：1992-03-18
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Brockhus, Jeroen J.J.J., Unilever Reseach , Schnell, Dagmar , Vermaat, Karel Theodorus
IPC分类号： A23D7/02 , A23D7/00 , C11C3/10
CPC分类号： A23D7/02 , A23D7/001 , A23D7/003
摘要： The invention relates to a cream, to a churned product made therefrom, and to a processes for producing such a cream and such a product. Experience has shown that it is difficult to prepare products which simultaneously exhibit a stability, texture and ease of manufacture similar to that of butter, without sacrificing the nutritional qualities of margarine by the incorporation of saturated fats, particularly butterfat. We have now determined that the use of interesterified fat avoids the difficulties of post hardening. The invention provides a process for the production of a spread which comprises the steps of:

a) preparing a vegetable fat cream comprising at least one interesterified fat having an solid fat index at 10°C of greater than 30% and preferably less than 50%,
b) dosing into the said vegetable fat cream 1-25% on total fat phase of vegetable oil, preferably around 15%, of an oil with a higher iodine value than the interesterified fat,
c) churning the cream/fat mixture to obtain a water in oil emulsion spread having a solid fat index at 10°C of greater than 20% and preferably less than 50%.

Preferably, the fat blend of the cream comprises 40-60 wt.% of a liquid oil and 60-40 wt.% of an interesterified blend of one or more fats rich in palmitic and/or lauric fatty acids together with one or more fats rich in eighteen carbon fatty acid residues. Preferably the surface-weighted mean diameter (D 3,2 ) of the dispersed droplets in the cream should be prior to churning in the range 3-8 µm, preferably 3-6 µm, most preferably 4-5 µm.
摘要翻译：本发明涉及一种奶油，一种由其制成的搅拌产品，以及一种生产这种奶油和这种产品的方法。经验表明，通过掺入饱和脂肪，特别是奶油，不会牺牲人造奶油的营养品质，同时具有与黄油相似的稳定性，质地和易于制造的产品，难以制备。我们现在已经确定使用脂肪脂避免后硬化的困难。本发明提供一种生产扩散的方法，其包括以下步骤：a）制备包含至少一种脂肪指数在10℃下的固化脂肪指数大于30％，优选小于50％的脂肪乳脂的植物油脂膏， b）向所述植物油脂中加入1-25％的植物油的总脂肪相，优选约15％的具有高于酯交换脂肪的碘值的油，c）搅拌奶油/脂肪混合物以获得在10℃下的固体脂肪指数大于20％，优选小于50％的油包水乳液展开。优选地，奶油的脂肪混合物包含40-60重量％的液体油和60-40重量％的富含棕榈酸和/或月桂酸脂肪酸的一种或多种脂肪与一种或多种脂肪的酯交换混合物富含十八碳脂肪酸残留。优选地，分散的液滴在奶油中的表面加权平均直径（D3,2）应在搅拌之前在3-8μm，优选3-6μm，最优选4-5μm的范围内。

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