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Patent Searching and Data


Matches 151 - 200 out of 793

Document Document Title
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  
WO/1991/007877A2
Method for extracting cholesterol from an animal fat by molecular distillation using a conventional molecular distillation apparatus comprising a means for obtaining a thin film of liquid fat of the order of 0.1 to 1 mm thick for distill...  
WO/1991/007098A1
A process for the production of butter with a low fat content on the basis of ordinary butter preferably having a fat content of 80-83 % and exclusively made on the basis of milk. The ordinary butter is fed continuously through a tightly...  
WO/1991/006220A1
An edible-fat product with low fat content based on milk fat and a method for the production thereof are described. The edible-fat product contains 40-70 % by weight of fat and is produced in that a milk product consisting of milk or cre...  
WO/1991/005836A1
The present invention relates to a process for the removal of cholesterol from a processed or unprocessed dairy product (10), which process comprises: (a) obtaining a processed or unprocessed dairy product containing cholesterol; (b) con...  
WO/1991/003165A1
A cheese-like spread is prepared by homogenizing a mixture of a cheese composition and an emulsion inversion of a dairy product.  
WO/1990/012509A1
In a process for producing low-cholesterol butter fat or butter by steam treatment, the fat is treated with steam in one or more horizontal or slightly inclined reaction pipes at a temperature of 195 to 250°C and a pressure of 0.5 to 5 ...  
WO/1990/002788A1
A process for separating sterols from lipids, (e.g. cholesterol from butter fat) using sub or supercritical fluids (such as CO2) by dissolving the sterol/lipid mixture in a high pressure physiologically acceptable fluid (either as a high...  
WO/1990/000590A1
In a process for extracting cholesterol from an animal fat, an aqueous saline solution containing a bile salt and one or more glycerol esters is added to the anhydrous animal fat and a fine emulsion is formed. The mixture is decanted, an...  
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/1989/010700A1
When producing a fat product based on milk fat the cream is concentrated to a fat content of 60-85 % fat, preferably 70-85 % fat at a temperature of 50-70°C. The concentrated cream is cooled to a temperature of 15-30°C, preferably 18-2...  
WO/1989/009596A1
The present invention features a transesterification product of a mixture of fatty acids and triglycerides which include dairy fat as a primary component. This composition shows unexpected benefits in nutritional applications either as a...  
WO/1989/001739A1
The invention concerns dehydrated milk products and a process for their manufacture. The milk products are characterized in that they contain the basic material, preferably cheese, butter or curds, in combination with highly dispersed co...  
WO/1988/009126A1
A method is provided for producing a butter-like composition which has a taste, texture and mouth feel similar to butter but which is spreadable at refrigeration temperatures. A feed of at least one liquid dairy product which is primaril...  
WO/1988/004525A1
Proc�d� comportant les op�rations suivantes: a) fabrication d'une �mulsion huile/eau � partir d'une phase aqueuse et de graisses � haute teneur en mati�re solide contenant 25 % au moins de graisse cristallis�e � une tem...  
WO/1988/002989A1
Physical processes for fats and oils, especially fish oil, involving simultaneous deodorization and cholesterol level reduction. Either freshly refined or stored oils that have oxidized (reverted fish oil) can be treated. In the process ...  
WO/1983/001728A1
Production of a food product formed from edible fats such butter, butter oil and vegetable oils, particularly but not only concerned with the production of a spreadable refrigerated butter by preparing a premix in a suitable vessel (1) o...  
JP2019509755A
It is a constituent containing beta casein and the at least 75% of the weight of beta casein should raise the cognitive function of an animal by providing the above-mentioned constituent which is a beta cold invariant which does not gene...  
JP6490658B2  
JP2019011342A
[Subject] Offer of a constituent for preventing or minimizing Epigenes tick change of one or more genes which caused glucose homeostasis in an animal, and insulin signal transfer. [Means for Solution] A constituent containing a beta cold...  
JP2019500024A
Inside chain triglyceride (MCT) or medium chain fatty acid (MCFA) for the use in the improvement of the cognition which the obstacle produced by the deficiency of UBE3A. [Chosen drawing] Nothing  
JP2018203753A
To provide compositions and methods for reducing symptoms of lactose intolerance such as abdominal bloating and cramps, flatulence, diarrhea, nausea, rumbling stomach and vomiting.The invention provides a method for reducing symptoms of ...  
JP6436592B2  
JP6434770B2  
JP2018153126A
To provide a manufacturing method of food capable of mixing 2 food raw materials having fluidity at good efficiency.There is provided a manufacturing method of food selected from a group consisting of cheese, cheese food, cheese-like foo...  
JPWO2017026481A1
The process into which the ratio of the amount of diacetyl (unit: ppm) of an organic acid content (unit: mM) hit inoculates the lactic-acid-bacteria starter containing the lactic acid bacteria being 0.2 or more in the process at which th...  
JP2018038407A
To provide food products containing fats, such as animal fats and vegetable oils, which exert a positive effect on levels of triglycerides, cholesterol, LDL, and other metabolic parameters in individuals, despite being rich in saturated ...  
JP6218730B2  
JP2017175982A
To provide a butter cream that is excellent in creaming property, low-oil-immersion property, low-water-separation property and shape retention property.Provided is an oil/fat composition for butter cream containing, as an oil/fat A, a t...  
JP2017529073A
The present invention mixes the cocoa biomass which is a method for preparing the cocoa biomass which has the adjusted fat phase, and has fat phase 1 with vegetable fat which has fat phase 2, and is it, Fat phase 3 is formed into this co...  
JP2017176114A
To provide food and drink having an enhanced milk feeling in which materials made from milk are not used as raw materials and a method for producing the same, a food and drink composition therefor, a method for enhancing the milk feeling...  
JP2017171595A
To provide drugs enhancing neurotrophic factor associated with neurodegenerative disease and the like, particularly BDNF (brain-derived neurotrophic factor), mainly by oral ingestion.Phospholipid is contained as an active ingredient in a...  
JP6199025B2  
JP2017158588A
To provide butter contained in a container useful for home use.Provided is butter contained in a container 1 comprising: a container 20 including a body part 30 formed in a box shape with an opening and a cover part 70 covering the openi...  
JP6192150B2  
JP6170666B2  
JP6150384B2  
JP2017104110A
To provide a butter that is excellent in flavor and has a refreshing taste while it contains a large content of nonfat milk solid.The method for producing butter containing not less than 2 wt% to not more than 10 wt% of nonfat milk solid...  
JPWO2016190295A1
The object of the present invention is to provide chocolate with easy management of a tempering state, even if it is a case where a bloom tolerance improvement agent etc. are contained in oil and fats. In addition, it is providing hard b...  
JPWO2016002920A1
The cream manufactured with oxidization of the nutritional information which arises with heat-treatment, denaturation, degradation, etc. the manufacturing method of the cream which can control degradation and loss of flavor especially, a...  
JP2017063700A
To provide a slice shaped butter without using an edible film, able to hold a shape of the slice-shaped butter to the degree it can be lifted up just after taking out from a refrigerator or after a certain period of time has passed and c...  
JP6068337B2  

Matches 151 - 200 out of 793