Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 51 - 100 out of 770

Document Document Title
WO/2007/078952A3
The treatment of cooking oils and fats with specific types of calcium silicate- based materials to prolong the useful life of such oils and fats within restaurant settings is provided. More particularly, such an invention encompasses the...  
WO/2007/078952A2
The treatment of cooking oils and fats with specific types of calcium silicate- based materials to prolong the useful life of such oils and fats within restaurant settings is provided. More particularly, such an invention encompasses the...  
WO/2007/078953A2
The treatment of cooking oils and fats with specific types of sodium magnesium aluminosilicate materials to prolong the useful life of such oils and fats within restaurant settings is provided. More particularly, such an invention encomp...  
WO/2007/059262A2
Processes for processing food products by adjusting the pH of the food product from a first pH to a second pH and then to a third pH, with or without cooking, are provided. Also provided are methods for adjusting the pH of a food product...  
WO/2007/055604A1
A dairy product is prepared by adding a non-lactose fermenting and non-galactose fermenting yeast or a non-fermentative yeast to a dairy starting material or dairy product in an amount sufficient to extend the shelf life of the resulting...  
WO/2007/025270A2
A heating system for warming food. The system comprises a food tray, a housing and a heating element disposed in the housing. The grill keeps a flame produced by the heating source inside the housing. A grill is disposed above the heatin...  
WO/2007/003760A1
The invention relates to a method for the continuous transformation of a butter, known as normal butter, into a butter having improved spreadability when removed from a refrigerator, known as cold-spreadable butter. The inventive method ...  
WO/2006/127790A1
DUAL-ZONE DEHYDRATION TUNNEL ABSTRACT OF THE DISCLOSURE A dehydration tunnel for fruits, vegetables, and other products reduces the vulnerability of the products to damage from carmelization and case hardening by dividing a row of produc...  
WO/2006/087391A1
An oligosaccharide mixture derived from animal milk, food products comprising said oligosaccharide mixture and a process for producing said oligosaccharide mixture.  
WO/2006/066590A1
The invention relates to a method for producing fractions of a milk composition by treating a milk composition with a phospholipase and separating it into at least two fractions with different fat content. The fractions obtained have imp...  
WO/2006/055252A2
A device for removing excess fat from food includes a base with a first surface and a cooperating member with a second surface. A removable and replaceable fat absorbing sheet is placed on the first surface, a portion of food is placed o...  
WO/2006/031713A2
A process for reducing the oil content of oil-containing articles, such as food products. The food products are placed in contact with subcritical liquid carbon dioxide for a period of time sufficient to extract a predetermined amount of...  
WO/2006/017262A2
The present invention comprises a cooking oil filter comprising a synthetic non-woven felt material and a method of filtering cooking oil utilizing a non-woven synthetic material applied at operational cooking oil temperatures.  
WO2005115377B1
Disclosed in certain embodiments is a functional food comprising an active agent combination comprising flavonoids and tocotrienols. The flavonoids may comprise naringenin, hesperetin, nobiletin or tangeretin. The tocotrienols may compri...  
WO/2005/122778A1
The present invention relates to a process for preparing a stable emulsion/dispersion of an oil and an aqueous phase, wherein a β-glucans rich substrate, derived from oat or barley grain, is the active emulsifying component.  
WO/2005/115377A1
Disclosed in certain embodiments is a functional food comprising an active agent combination comprising flavonoids and tocotrienols. The flavonoids may comprise naringenin, hesperetin, nobiletin or tangeretin. The tocotrienols may compri...  
WO/2005/084452A1
An antioxidant composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing sugars, sugar polyols, medium-chain trigly...  
WO/2005/078481A1
A transmitter on a bottomhole assembly (BHA) is used for generating a transient electromagnetic signal in an earth formation. A receiver on the BHA receives signals that are indicative of formation resistivity and distances to bed bounda...  
WO/2004/068959A1
Edible water-in-oil emulsion spread comprising 25-65 wt.% oil phase and 35-75 wt.% water phase, wherein the oil phase has a tau value as defined herein of 150 s or higher, and the water phase comprises thickener, wherein the thickener su...  
WO/2004/066744A1
The present invention relates to processes for the treatment of dairy products and dairy process streams to produce lipids and substantially defatted protein streams. More specifically it relates to the use of near critical fluid extract...  
WO/2004/062376A1
A cream free of cooked odor having the original flavor of cream and excelling in properties such as emulsion stability; and a process for producing the same. A flavorful cream excelling in emulsion stability during the distribution and s...  
WO/2004/056190A1
It is intended to provide a novel spared and an edible oil which have a novel texture and flavor never observed in the existing spreads and edible oils, yet sustain a number of favorable characteristics as a spread or an edible oil and a...  
WO2003082798A8
The invention relates to phenolic compounds and the derivatives thereof which are represented by formula I, wherein: R1 and R2 are selected from OH, OCOalkyl or OCOalkenyl; R3 is H, OH, OCOalkyl or OCOalkenyl; the alkyl or alkenyl chains...  
WO/2004/030470A1
The invention concerns a food composition based on an edible fat selected among the group consisting of butter and margarine, said composition having stable taste and consistency between -30 and 120 °C.  
WO2003053158A9
The present invention relates to a malleable protein matrice (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation...  
WO2004016091A3
A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystalliz...  
WO/2004/016091A2
A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystalliz...  
WO/2004/000041A1
The invention relates to a method of preparing stable oil in water emulsions wherein a ferulyolated compound is at least partly oxidized during or after formation of the oil in water emulsion.  
WO/2003/090546A1
The invention relates to a fermented milk product such as yogurt, butter or cheese comprising bacteria from the Lactobacillus species and yeast and having a galactose content of less than 1,2 g/l, a lactose content of less than 1,2 g/l, ...  
WO/2003/082798A1
The invention relates to phenolic compounds and the derivatives thereof which are represented by formula I, wherein: R1 and R2 are selected from OH, OCOalkyl or OCOalkenyl; R3 is H, OH, OCOalkyl or OCOalkenyl; the alkyl or alkenyl chains...  
WO2003005836A3
The present invention provides dietary products for infant, child and adult nutrition which possess adequate levels and ratios of medium chain fatty acids and n-polyunsaturated fatty acids. Consumption of these dietary products can contr...  
WO2003053158A3
The present invention relates to a malleable protein matrice (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation...  
WO/2003/053158A2
The present invention relates to a malleable protein matrice (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation...  
WO/2003/043432A1
The invention relates to compositions based on edible fats solid at room temperature, such as butter and&sol or margarine, in combination with edible oils of vegetable origin and to which other components beneficial for the organism. Suc...  
WO2003005836A9
The present invention provides dietary products for infant, child and adult nutrition which possess adequate levels and ratios of medium chain fatty acids and omega -polyunsaturated fatty acids. Consumption of these dietary products can ...  
WO/2003/005836A2
The present invention provides dietary products for infant, child and adult nutrition which possess adequate levels and ratios of medium chain fatty acids and n-polyunsaturated fatty acids. Consumption of these dietary products can contr...  
WO/2002/102174A1
An aseptic cream substitute comprising a composition of water, a dry blend, and a meltable oil or fat, wherein the dry blend comprises microparticulated and denatured whey protein concentrate and xanthan gum, wherein the composition is p...  
WO/2002/091851A1
The present invention provides an improved spreadable butter product. The butter product is obtained by increasing the levels of C18¿1? and C18¿2? present in the milk. This manipulation of the milk is achieved by providing a new feed t...  
WO/2002/039840A1
A shoe stud (1, 101) for a sports shoe has a ground-engaging part and a multi-start threaded spigot (5, 105) for engagement in a complementary socket (37, 137) on a receptacle (2, 102) secured in the shoe sole or heel. The stud and recep...  
WO/2001/084944A1
According to the invention, virgin olive oil, preferably extra virgin olive oil, is used for the production of margarines, butters, wheys, cream, fat emulsions, fats, chocolate and the like, thereby profiting from the excellent qualities...  
WO/2001/075083A1
The invention relates to a process for the selective alcoholysis of a free sterol, by contacting said free sterol with a fat-based product, optionally with the addition of carboxylic fatty acid(s) and/or ester derivative(s) thereof that ...  
WO/2001/050873A1
Thickened, preferably thixotropic oil compositions are disclosed comprised of high proportions of edible oils, in particular unsaturated oils, and edible solidifying agents, in particular long chain fatty acids and/or long chain fatty al...  
WO/2001/051014A1
A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The com...  
WO/2001/028349A1
A method of forming a light butter that includes removing water (24) or butterfat (31) from a feed material (12) to yield a first intermediate (50) and a second intermediate (54), the feed material (12) including butter, the first interm...  
WO/2001/028348A1
A method of forming a butter/margarine blend that includes removing water (24) of butterfat (30, 31) from a feed material (12) that includes butter to yield an intermediate (40), combining a non-dairy fat (44) with the intermediate (40) ...  
WO/2001/010235A1
Spoonable or spreadable composition, containing less than 80 % fat. Such compositions comprise water, (solid) fat, micro gel particles, a protein and a de-stabilizing emulsifier, wherein the aqueous phase forms a continuous phase with th...  
WO2000033663A9
A process for removing free fatty acids (FFA) and preferably cholesterol from liquid anhydrous animal fats is described. The process uses a dilute solution of alkali metal base to form a salt of the FFA and then an alkali metal salt to p...  
WO/2000/061694A1
The present invention provides a method for manufacturing fat-soluble phytosterol or phytostanol ester of unsaturated fatty acid for inhibiting the absorption of cholesterol and foodstuffs containing the same. The method for manufacturin...  
WO/2000/033663A1
A process for removing free fatty acids (FFA) and preferably cholesterol from liquid anhydrous animal fats is described. The process uses a dilute solution of alkali metal base to form a salt of the FFA and then an alkali metal salt to p...  
WO/1999/051105A1
The invention relates to a spreadable, predominantly water continuous acidified cream comprising more than 35 wt.% fat and less than 3 wt.% protein. Creams according to the invention have a butter like texture and a butter like melting b...  

Matches 51 - 100 out of 770