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Matches 551 - 600 out of 2,959

Document Document Title
WO/1994/019961A1
Fat mixtures containing at least about 24 %, more preferably at least about 34 %, triglycerides bearing short, medium, and long residues are prepared. Many embodiments contain at least about 50 %, and some at least about 75 % to 90 %, of...  
WO/1994/018290A1
Acetoglycerides are prepared in a solventless, single phase interesterification between triacetin and triglycerides bearing long C16 to C22 fatty acid residues by adding triglycerides bearing saturated C3 to C10 acid residues to the reac...  
WO/1994/016573A1
Non-greasy spray oils for snack and other food products are especially useful for adhering topical seasonings or condiments to the products. The spray oils contain fats bearing short acetic acid, propionic and/or butyric acid residues, a...  
WO/1994/014339A1
A method for controlling spread in cookies uses in the cookie dough a shortening comprising geometry-altering triglycerides bearing long C16 to C22 saturated fatty acid residues and short C2 to C4 acid residues. In a preferred embodiment...  
WO/1994/013150A1
The physical properties of diacetin fats such as diacetopalmitin, diacetostearin, and diacetoarachidin, diacetobehenin are modulated by mixing them with about 10 % to about 16 % crystal modifier fats that are triglycerides bearing one sh...  
WO/1994/012038A1
A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatm...  
WO/1994/003077A1
Food products having soft or liquid centers, layers or other areas are formulated by arranging two fat-containing components contiguous with one another. A fat in the first component migrates into the second, forming a mixture having a l...  
WO/1994/001005A1
Flavor enhancing compositions include an aqueous mixture containing charged colloidal silica of preferable 10-100 angstrom particle size. The colloidal silica acts synergistically with other flavor inducing agents. The compositions enhan...  
WO/1993/025302A1
An emulsifier containing a water-soluble hemicellulose derived from soybean cotyledon, a remarkably stable emulsifying composition containing the above emulsifier, and a powdery composition prepared by powdering the above composition.  
WO/1993/025083A1
There is disclosed an opacifying material of microgranular protein opacifying material having a mean particle size distribution of 0.1 micron to 10 microns with fewer than 20 % of the total number of particles exceeding 10 microns, which...  
WO/1993/019610A1
The method for production of a milk like product is characterized by the fact that transglutaminase is added to a liquid containing milk proteins, that the liquid contains Ca++, if required, in an amount sufficient for the reaction catal...  
WO/1993/016608A1
Process for preparation of food from dried fruits or proteinaceous grains, especialy almonds, and products obtained. A fine paste of fruits or hulled grains made by grinding, preferably in a humid state in a roller grinder, is placed in ...  
WO/1992/022214A1
A monounsaturated filled dairy product which comprises skim milk, a suitable emulsifier and a vegetable oil containing at least 70 % by weight of monounsaturated oleic acid, no more than 12 % by weight of polyunsaturated linoleic acid an...  
WO/1992/021251A1
Particle for use especially as a fat substitute, characterized in that it includes an insoluble hydrophile matrix, surrounded by ahydrophobic layer of fatty acids bound to the matrix by covalent bonds and capable of interacting with lipi...  
WO/1992/013964A1
The present invention relates to a method for increasing the viscosity of a reaction mixture, plastein materials obtained by this method, and food products comprising these plastein materials.  
WO/1992/013086A1
The present invention relates to processes for the production of arachidonic acid containing oils, which preferably are substantially free of eicosapentaneoic acid. The invention also relates to compositions containing such oils, in an u...  
WO/1992/012711A1
The present invention relates to compositions including blends of microbial oils, methods of using such compositions, particularly as supplements for infant formula, and methods of increasing the amount of long chain polyunsaturated fatt...  
WO/1992/009210A1
Polyhydroxyalkanoates are combined with fat soluble flavors to provide a flavor delivery system for low-fat and no-fat foods. The polyhydroxyalkanoates preferably have a porous structure.  
WO/1991/008675A1
A human infant formula sufficient to meet the nutritional requirements of a human infant, comprising proteins having substantially the same amino acid sequence and biological properties as human alpha-lactalbumin and human beta-casein. T...  
WO/1991/005483A1
In a process for the manufacture of a snack food product a flat sheet of dough (4) is formed and fed to a pair (7) of embossed rollers arranged both to decrease the piece weight of the sheet of dough and to impart a three-dimensional pat...  
WO/1991/003944A1
Triglycerides are esterified at the 1- and 3- positions with saturated, long chain fatty acids, such as stearic, and at the 2- position with a short chain acid, such as acetic. These triglycerides provide fewer calories than those trigly...  
WO/1991/003170A1
Addition of sodium alginate and/or agar-agar to a liquid nutrient containing guar seed flour for oral or parenteral administration stabilizes the nutrient and prevents precipitation of the hydrocolloidal guar seed flour during storage.  
WO/1991/001647A1
There is disclosed a hypoallergenic (oligoantigenic) nutritional formula comprising a homogeneous powder of such fineness that it will form a water suspension resembling milk which will have acceptable stability, will keep fresh in a ref...  
WO/1990/006060A1
A milk/mineral concentrate free from turbidity or precipitation can be prepared by filtering a milk serum, which is produced as the by-product of cheese manufacture and which has only very limited applications heretofor, through an ultra...  
WO/1989/011798A1
Substantially non-aggregated casein micelles are employed as a fat substitute in food products. The concentrated casein micelles can replace all or a portion of the fat or cream in food products such as frozen dairy desserts, icings, pud...  
WO/1989/010068A1
Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispe...  
WO/1989/008988A1
The present invention relates to dairy food substitutes which employ maltodextrins and to processes for the manufacture of those substitutes. The present invention provides a dairy substitute formulation comprising 6 to 10 parts by weigh...  
WO/1989/008991A1
The present invention relates to a feed-stuff for young animals, particularly piglets, to be administered during the first weeks of life and comprising starch, vitamins, and minerals, whereby it has a composition which in general resembl...  
WO/1989/000818A1
(1) A material passage whose height decreases progressively towards the downstream side is formed and a hopper (1), a pulverizer (3), a centrifugal separator (4) and a soybean milk receiver (12) are disposed in that order in the downstre...  
WO/1988/008675A1
According to the process of the present invention for preparing a pasty proteinous material or a proteinous food, crustaceans are boiled and milled under sufficient conditions for inactivating enzymes contained therein and then proteolyt...  
WO/1988/006919A1
An equipment is described to produce soymilk without the undesirable beany flavor and bitter taste of ordinary soymilk. The equipment includes hopper (1), valve (2), air escape valve (4), grinding region (10), hammermill (9), and screen ...  
WO/1987/000008A1
Method for obtaining soja extracts concentrated in liquids and proteins. According to the invention, an aqueous soja extract is passed, either before or preferably after a coagulation treatment, into a tangential flow filter with a pore ...  
WO/1986/005659A1
Processing of plant seeds for foods, food ingredients and edible oils such that the end products do not have undesirable flavors or taste. The prior art methods for effective elimination or reduction of off-flavors that develop in foods,...  
WO/1986/003377A1
A process for the manufacture of a high protein soy-based food product and yogurt-like food product prepared by that porcess which comprises providing a quantity of soy milk to which a stabilizer has been added to form a solution. The so...  
WO/1985/000728A1
Process for making a soybean-based milk analog or soymilk and food products prepared therefrom. The process involves the comminuting of whole soybeans having the hulls thereon; forming a slurry of the comminuted soybeans; simultaneously ...  
WO/1984/004233A1
An improved form of artificial milk which may be used as a total milk substitute, for both drinking and for cooking. The improved milk comprises an emulsified mixture of soya flour, water and an emulsion of edible oils and fats with wate...  
WO/1984/001491A1
New lactoreplacer for animal feeding utilization obtained from milk and/or dairy by products and manufacturing process thereof. Lacto-replacer or milk substitution product intended to feed polygastric or monogastric animals before weanin...  
WO/1980/000399A1
A milk substitute suitable for feeding young mammalian animals in the form of an unreconstituted powder, containing more than 10% casein, is given an extended storage life following reconstitution by the presence of a pH-responsive prese...  
JP2017205133A
[Subject] The present invention relates to a new use of Scralose which is a high sweet taste degree sweetener. [Means for Solution] The present invention is a constituent containing Scralose and, specifically, it is based on the characte...  
JP6227259B2  
JP6227260B2  
JP6222386B2  
JPWO2017065284A1
Let it be a subject to obtain low transformer acid, low saturated fatty acid content, and the oil-and-fats constituent for coffee cream that is excellent in oxidation stability. Fatty acid composition can be adjusted and the oil-and-fats...  
JP2017175960A
[Subject] Offer of a powder soy milk constituent which can carry out property modification of the low-fat soy milk further, and can be used for more extensive uses, such as powdered skim milk and substitution to whey powder. [Means for S...  
JP6209177B2  
JP2017528162A
In this specification, the method for making the constituents containing casein and these constituents is indicated.  
JP2017169481A
[Subject] Offer of soy milk in which a blue bad smell was controlled. [Means for Solution] The present invention relates to soy milk 1L per 40-7000microg Containing the methyl pyrazines which comprise 2-methyl pyrazine, 2, and 5- Dimethy...  
JP6199989B2  
JP2017158455A
[Subject] Though you are low fat, let it be a subject to provide an underwater oil type emulsification thing which combines short whip time and pneumatic capability with Mouthfeel . [Means for Solution] 15% or more, 35% or less of milk f...  
JP2017153458A
[Subject] It aims at providing a lactic-acid-bacteria fermentation thing of soybean flour origin excellent in flavor and texture. [Means for Solution] (i) Heat-treat in 5 to 10 minutes at less than 100-115 °C , and heat-treat the MARUDA...  

Matches 551 - 600 out of 2,959