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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 ...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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) ...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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 (...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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