Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.

Process for the preparation of a spreadable dispersion

The invention relates to edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and a free flowing density of 10 to 350 g/l; with the proviso that when the free flowing density is equal to or greater than C, the full width at half maximum is equal to or greater than ((A * free flowing density) + B), wherein A is 0.0005625, B is 0.213 degrees and C is 90 g/l. The invention further relates to a method of preparing a fat continuous spread comprising the use of such edible fat powder.

Edible fat powders

PROBLEM TO BE SOLVED: To provide an edible oil and fat composition to be used for coffee cream, capable of offering food excellent in flavor even when leaving food flavor and food prepared using the edible oil and fat composition as the raw material for a long period at a room temperature (20°C), and having high emulsification stability, high flavor stability and low trans-acid content even if preserving in a wide temperature range (1-40°C temperature range) with an easy production method SOLUTION: This edible oil and fat composition comprises using lauric oil and fat having ≥18 wt% of oleic acid in the total constituent fatty acid, and liquid oil and fat having ≥40 wt% of oleic acid in the total constituent fatty acid, and has SFC of 2-40% at 10°C The edible oil and fat composition is used to obtain coffee cream which has high emulsification stability and excellent flavor stability even when leaving for a long period at a room temperature (20°C) COPYRIGHT: (C)2008,JPO&INPIT

Edible oil and fat composition

PURPOSE:To obtain instant creaming powder capable of exhibiting good dispersion solubility in cooled liquid and providing mellowness and body in adding and dissolving in warm water or liquid by blending a specific amount of specified mixed fats and oils with other ingredients. CONSTITUTION:Palm kernel fractionated oil having =100hr measured by an active oxygen method(AOM). The resultant mixed fats and oils are then used in an amount within the range of 30-40wt.% based on the composition, suitably blended with lactose, dextrin, skim milk powder, emulsifying agent, etc., homogenized, sterilized, spray-dried and, as desired, granulated by a conventional method.

Instant creaming powder

PROBLEM TO BE SOLVED: To obtain a substitute milk composition for young livestock, using vegetable oil and fat, preventing insoluble aggregate from sticking to a nursing instrument when melting in hot water, facilitating washing instruments, and extremely excellent in meltability. SOLUTION: This substitute milk composition for young livestock is obtained by using vegetable oil and fat which contains ≥50 wt.% of palm oil with an iodine value of 55.0-67.0, or vegetable mixed oil and fat which contains ≥50 wt.% of coconut oil, palm kernel oil or their mixed oil and fat, or vegetable mixed oil and fat which contains ≥50 wt.% of fractional mixed oil and fat of palm oil, and ≤50 wt.% of palm kernel oil, coconut oil, or their mixed oil and fat, and which has an iodine value of (55.0-0.05A) to 55.0 of fractional mixed oil and fat of palm oil when setting the content of palm kernel oil, coconut oil or their mixed oil and fat to (A)%. The composition prevents water insoluble aggregate from sticking to an instrument, facilitates washing instruments, and has excellent meltability. COPYRIGHT: (C)2007,JPO&INPIT

Substitute milk composition for young livestock

PURPOSE: To provide fat-containing milk powder easily dispersible in cold water and comprising a mixture of a fractionated palm kernel oil and a slightly hydrogenated vegetable oil and/or fractionated palm oil, wherein the sum of linoleic acid and linolenic acid is a specific fraction of whole fatty acids. CONSTITUTION: The objective milk powder is compounded with an oil or fat component composed of (A) 25W50wt% fractionated palm kernel oil having a melting point of ≤22°C and (B) 50W75wt% slightly hydrogenated vegetable oil and/or fractionated palm oil having a melting point of ≤20°C, wherein the sum of linoleic acid and linolenic acid is <10wt% of the whole fatty acid. The raw material of the slightly hydrogenated vegetable oil having a melting point of ≤20°C is e.g. rapeseed oil, cottonseed oil, corn oil, rice bran oil, etc. The oil or fat specified above is compounded with raw materials or milk powder such as lactose, sugar, dextrin, defatted milk powder, whey powder, etc. COPYRIGHT: (C)1987,JPO&Japio

Ryoji Kageyama

Papers

Fat-containing milk powder easily dispersible in cold water