:. Patents


Process for the Preparation of an Acidified Water Continuous Emulsion
Source: World Intellectual Property Office (WIPO)
20/06/2008

  • Patent Number:
  • WO/2008/071536

  • Inventors:
  • BOT, Arjen [NL/NL]; Unilever R & D Vlaardingen B.V., Olivier van Noortlaan 120, NL-3133 AT Vlaardingen (NL).
    RESZKA, Aleksander Arie [NL/NL]; Unilever R & D Vlaardingen B.V., Olivier van Noortlaan 120, NL-3133 AT Vlaardingen (NL).
    ZUIJDERVLIET, Cornelis Antonius Maria [NL/NL]; Unilever R & D Vlaardingen B.V., Olivier van Noortlaan 120, NL-3133 AT Vlaardingen (NL).

  • Applicant:
  • UNILEVER N.V. [NL/NL]; Weena 455, NL-3013 AL Rotterdam (NL) (AL, AM, AT, AZ, BA, BE, BF, BG, BJ, BR, BY, CF, CG, CH, CI, CM, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, ES, FI, FR, GA, GE, GN, GQ, GR, GT, GW, HN, HR, HU, ID, IS, IT, JP, KG, KM, KP, KR, KZ, LA, LR, LT, LU, LV, LY, MA, MC, MD, ME, MG, MK, ML, MN, MR, MX, MZ, NE, NI, NL, NO, PH, PL, PT, RO, RS, RU, SE, SI, SK, SM, SN, SV, SY, TD, TG, TJ, TM, TN, TR, UA, UZ, VN only).
    UNILEVER PLC [GB/GB]; Unilever House, Blackfriars, London, Greater London EC4P 4BQ (GB) (AE, AG, AU, BB, BH, BW, BZ, CA, CY, EG, GB, GD, GH, GM, IE, IL, KE, KN, LC, LK, LS, MT, MW, MY, NA, NG, NZ, OM, PG, SC, SD, SG, SL, SZ, TT, TZ, UG, VC, ZA, ZM, ZW only).
    HINDUSTAN UNILEVER LIMITED [IN/IN]; Hindustan Lever House, 165/166 Backbay Reclamation, Mumbai 400 020 (IN) (IN only).
    BOT, Arjen [NL/NL]; Unilever R & D Vlaardingen B.V., Olivier van Noortlaan 120, NL-3133 AT Vlaardingen (NL) (US Only).
    RESZKA, Aleksander Arie [NL/NL]; Unilever R & D Vlaardingen B.V., Olivier van Noortlaan 120, NL-3133 AT Vlaardingen (NL) (US Only).
    ZUIJDERVLIET, Cornelis Antonius Maria [NL/NL]; Unilever R & D Vlaardingen B.V., Olivier van Noortlaan 120, NL-3133 AT Vlaardingen (NL) (US Only).

  • Publication Date: 
  • 19/06/2008

  • Application Number:
  • PCT/EP2007/062797

  • Filed:
  • 26/11/2007



    Process for the preparation of an edible water continuous acidified emulsion, wherein the process comprises the steps of the (a) preparation of an emulsion comprising an aqueous phase, a fat phase and protein wherein at least 25 wt% of the protein is from milk powder; (b) acidification of the emulsion obtained under (a) to a pH between 4.4 and 5.2 with a chemical agent at a temperature equal to or lower than T with a minimum of 0 degrees Celsius, wherein T=A + B*(pH-4.7) with a maximum of 20 degrees Celsius, wherein B=15 degrees Celsius for a pH from 4.4 up to and including 4.7, wherein B=45 degrees Celsius for a pH from 4.7 up to and including 5.2, and wherein A is from 10 to 5 degrees Celsius, preferably 8 to 5 degrees Celsius and most preferably 6 to 5 degrees Celsius; (c) emulsification of the emulsion obtained under (b).




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