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Patent Searching and Data


Matches 101 - 150 out of 775

Document Document Title
WO/1999/043218A1
The present invention relates to a method for producing a fat mixture of $g(b)-sitosterol lowering the serum total cholesterol and LDL-cholesterol levels. $g(b)-sitosterol or a starting material containing $g(b)-sitosterol is dissolved i...  
WO/1999/007826A1
Enterococcus spp. 1357, Lactobacillus spp. V20 and Lactococcus spp. 1370, and H¿2?O¿2?-producing Streptococci have a potent and lasting inhibitory activity on the production of water-insoluble glucan (mutan) and dental plaque in human ...  
WO/1999/007232A1
A reduced-fat dairy spread which is spreadable at refrigeration temperatures has an appearance, flavour, consistency, rheology, and mouth-feel which is similar to conventional butter. The dairy spread has a formulation which comprises 20...  
WO/1998/051753A1
An apparatus and method (10) of fractionating mixed triglycerides, more particularly anhydrous milk fat, are disclosed. The apparatus and method provide for the separation of the steps of nucleation and crystal growth. Precise control of...  
WO/1998/042201A1
The invention concerns a method for producing a butter. A first portion of butter is mixed or whipped at a temperature below 16 �C. A second portion of butter is brought to a higher temperature than the first portion. Finally, the firs...  
WO/1998/034499A1
The invention concerns a process for preparing food products comprising a gelled aqueous phase, which process comprises the steps of: (i) mixing at least part of the ingredients, including the water phase with a gelling agent mixture com...  
WO/1998/033875A1
Disclosed is a method for reducing the sterol, for example cholesterol, content of sterol-containing substances such as fats and oils. The method provides an efficient and cost effective process based on the phospholipid bilayers. Phosph...  
WO/1998/021976A1
Butter containing one or more slimming agents, for example agents based on: (i) an appetite-inhibiting agent; (ii) an agent which inhibits the take-up of fat in the body; and/or (iii) herbs or extracts thereof having a laxative, appetite...  
WO/1998/016117A1
The present invention relates to a method for preventing or inhibiting quality-reducing processes in a food product, comprising: applying in a suitable manner casein and/or a hydrolysate and/or one or more fragments thereof as inhibitor ...  
WO/1997/036475A1
The color level in milkfat is reduced by heating milkfat to between 200 degrees C and 300 degrees C for a period of less than ten minutes, preferably using an intimate thermal contact between the heater (23) and the milkfat. The heater (...  
WO/1997/020475A1
This invention pertains to reduced-fat compositions in the form of an emulsion which comprises in percentages by weight of the total composition (A) an oil phase comprising an edible fat or oil present in an amount from about 1 % to abou...  
WO/1997/010719A1
In the method proposed, a first portion of butter is mixed or beaten at a temperature below 16 �C. A second portion is brought to a temperature higher than that of the first portion. Finally, the first and second portions are mixed tog...  
WO/1997/008956A1
Creamy dairy based spread comprising less than 35 % fat of which 10 - 55 % is a non-dairy fat and 45 - 90 % is a dairy fat, up to 4.5 % milk protein, up to 2 % structuring agent and usual acidifying agents, flavourants and cheese additiv...  
WO/1997/006697A1
The invention concerns a food product which is part of the common food habits of consumers and which comprise antioxidants and/or antioxidant vitamins in amounts sufficient to significantly increase the antioxidant status in the human bl...  
WO/1997/004660A1
Creamy cultured dairy based spread comprising less than 35 % fat, up to 4.5 % milk protein, up to 1 % structuring agent, gelatin, and usual acidifying agents, flavourants and cheese additives like herbs and spices, the product being wate...  
WO/1997/001964A1
A modified whey protein powder having an improved solubility and comprising a partly heat-denatured whey protein and an undenatured whey protein; and a process for producing a modified whey protein powder having an improved solubility wh...  
WO/1996/033619A1
Compositions containing microcrystals of lactose which are useful as substitutes in food products for lipid components or as substitutes for milk-derived components. The compositions are particularly useful in the manufacture of dairy pr...  
WO/1996/028037A1
A conventional water-in-oil type emulsifying fats and oils food is extruded from a nozzle at a particular shear rate to provide therein split section layers composed of thin water film layers and the like. Accordingly, the food can be re...  
WO/1996/024254A1
The invention is directed toward a shelf stable dairy product and improved process for making the same. The shelf stable dairy products contains a substantial amount of real cream cheese, at least 55 % by weight of the shelf stable dairy...  
WO/1996/010927A1
'alpha'-keto acids and certain precursors and derivatives thereof, particularly those selected from the group which consists of glyoxylic acid, 2-oxo-propanoic acid, 2-oxo-butanoic acid, 3-methyl-2-oxo butanoic acid, 3-methyl-2-oxo penta...  
WO/1996/007330A1
Honey butters prepared from a honey and dairy cream. Lecithin and/or a stabilizer can be added to the dairy cream to optimize the product. Dairy products -milk, skim milk, and dairy fats- are employed as required to adjust the fat conten...  
WO/1995/026638A1
Reduced fat content butter products prepared from dairy cream. Lecithin and/or a stabilizer can be added to the dairy cream to optimize the product. Dairy products - milk, skim milk, and dairy fats - are employed as required to adjust th...  
WO/1995/026141A1
Methods and compositions for flavor enhancement and development in a cultured dairy product employ identification and selection of fat fractions from sources such as milk(butter) fat for use as flavor precursors. The selected fractions a...  
WO/1995/020324A1
A method of preparing a particulate frozen food product, especially frozen cheese granules or shreds, in which moisture is added to the particulate food product prior to or at the time of freezing, or following freezing, so that some or ...  
WO/1995/016012A1
A method for separating an oil or anhydrous fat in hydrophobic liquid phase into a high melting point fraction and a low melting point fraction. The method comprises a step of tangential flow filtration of said oil or anhydrous fat in hy...  
WO/1995/004473A1
A process for the removal of a predetermined percentage of cholesterol from edibles which contain such cholesterol by hydrocolloid extractants according to the inventions, preferably galactomannoses, is disclosed. Also disclosed is the i...  
WO/1995/004468A1
Shelf stable dairy products including cream cheese filling are disclosed which can be prepared by combining cream cheese with a freezing point depressant to lower Aw to below about 0.91. The dairy products may also comprise a preservativ...  
WO/1994/026123A1
A process is disclosed for obtaining butter from milk or liquid dairy products, as well as an installation for carrying this out. The process involves subjecting the raw material to a frothing process in a vessel (1), after which the fro...  
WO/1994/022318A1
This invention provides a dry butter-based flake product for incorporation into baked goods and flour confections, and methods of manufacture. The dry butter-based flake product comprises from substantially 0 to 2 % moisture, from about ...  
WO/1994/012541A1
A method for chromatographically separating a polydispersed saccharide composition, wherein said composition is fed into a chromatography column in a metastable state. A low molecular weight saccharide-free polydispersed saccharide compo...  
WO/1994/012044A1
The present invention relates to a process for the removal of cholesterol from processed or unprocessed food products (10) which comprises contacting said food product with saponin (11) at a temperature of between about 35 and 80 �C to...  
WO/1994/005160A1
A fat product containing milk fat with a reduced fat content is produced by mixing cream with a fat content of 40-80 % with a desired amount of water phase containing stabilizing means and salt. The temperature is kept between 50-80 �C...  
WO/1993/022931A1
A process for the continuous removal of cholesterol from a feed oil which comprises (a) wet milling a raw oil having an elevated cholesterol level with an extraction oil whereby there is formed a mixture of the raw oil and extraction oil...  
WO/1993/019611A1
When producing a fat product containing milk fat with a reduced fat content cream is concentrated to a cream product with a fat content of at least 75 % in a centrifugal separator. The cream product is mixed with vegetable oil in an amou...  
WO/1993/017582A1
An esculent dispersion providing a plastic texture and including two or more hydrocolloids or hydrocolloid systems. Said dispersion consists of a first phase and a second, gelled phase, with the first phase forming a continuous phase in ...  
WO/1993/010665A1
A water-in-oil emulsion, such as butter or margarine, having a comparatively low fat content is produced by emulsifying an aqueous component which is buttermilk, skim milk or water, in a fat containing component at a temperature at which...  
WO/1993/003127A1
A process for reducing the amount of cholesterol in an edible fat capable of being solubilized comprising the steps of: (a) providing an edible fat in a liquid state; (b) adding an ionic salt selected from the group consisting of CaBr2 a...  
WO/1992/022215A1
A preferably spreadable, butterfat-based edible fat product having a fat content of 25-70 % by weight, and a process for the production thereof are described. The fat of the product is composed of butterfat from cream and, optionally, ve...  
WO/1992/021252A1
This invention pertains to protein compositions having reduced-hygroscopic properties which comprise a homogeneous premixture of (a) a hygroscopic protein and (b) an effective amount of a protein complexing agent to reduce the hygroscopi...  
WO/1992/019111A1
A butter-like food fat being directly spreadable at refrigeration temperature, i.e. 4 to 5 �C, and preferably containing 80 to 83 % fat is produced by addition of vegetable oil, water, and salt. Initially conventional butter is produce...  
WO/1992/008363A1
There is described a process for extracting part of the lipids from a lipid or lipid containing mixture comprising contacting the lipid or mixture with a subcritical fluid at a suitable temperature and pressure and of a type such that pa...  
WO1992000678A3  
WO/1992/004431A2
A method for extracting minor fatty compounds, particularly steroids, from biological matter by means of cyclodextrin. According to the method, the cyclodextrin is stirred into said biological matter in a water-containing reaction medium...  
WO/1992/004431A1
A method for extracting minor fatty compounds, particularly steroids, from biological matter by means of cyclodextrin. According to the method, the cyclodextrin is stirred into said biological matter in a water-containing reaction medium...  
WO/1992/004430A1
A method for extracting minor fatty compounds, particularly steroids, from biological matter by means of cyclodextrin. According to the method, the cyclodextrin is stirred into said biological matter in a water-containing reaction medium...  
WO/1992/002144A1
A method for conserving and preserving butter stocks in cold stores and refrigerated warehouses for periods of over five years by sucking out air and replacing it with inert gas in a closed circuit. According to the method, the butter is...  
WO/1992/000678A2
A process for the bioconversion of fats of animal origin or blends of fats of animal or plant origin. Said bioconversion is carried out in an emulsion, resulting from the dispersion of an aqueuse phase in a continuous lipidic phase, said...  
WO/1991/014377A1
There is described a process for recovery of at least part of the proteins and/or non-lipid-solids from an aqueous liquid containing lipids and proteins comprising bringing a supercritical fluid at a suitable temperature and pressure and...  
WO/1991/014373A1
There is described a process for separating substantially all the lipids from an aqueous liquid containing lipids comprising contacting the liquid with a subcritical or supercritical fluid at a suitable temperature and pressure and of a ...  
WO1991007877A3  

Matches 101 - 150 out of 775