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Patent Searching and Data


Matches 151 - 200 out of 817

Document Document Title
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  
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...  
JP6732327B2  
JP2020061961A
To provide a fermented butter in which fermentation flavor or milk flavor is felt in first taste, strong rich milk fat feeling is felt in aftertaste, the rich milk fat feeling in aftertaste lasts even after heating cooking, and butter fl...  
JP2020061960A
To provide fermented butter without addition of salt having mellow fermentation flavor and rich taste by lactic acid bacterium fermentation, a method for producing the butter, and a food product containing the butter.Fermented butter wit...  
JP6684561B2  
JP2020508047A
The present invention relates to a method of manufacturing butter by a butter making machine, and butter making machinery is with at least one entrance (1), It has a mixed section (7) arranged at the lower stream side of at least one but...  
JP2019532645A
The at least 75% of the weight of beta casein is a beta cold invariant which has proline in the 67th place of the amino acid sequence of the beta casein in raising the balance of the useful intestines microbial associates of an animal, a...  
JP2019176757A
To provide a novel process for producing butter, for improving the physical property of a butter having a high ratio of unsaturated fatty acids in milk fat, and to provide a butter having an improved physical property.The present inventi...  
JP2019165746A
To provide a method for preventing or reducing risk of intestinal inflammation.There is provided a use of a composition for preventing or reducing risk of intestinal inflammation in an animal, the composition comprises beta casein, the b...  
JP6570913B2  
JP6558648B2  
JP6541944B2  
JP2019107012A
To provide a butter having an excellent fresh flavor while having a high nonfat solid content.A butter according to the present invention has a fat content of 80 wt.% or more and 93 wt.% or less, a water content of 5 wt.% or more and 17 ...  
JP6526967B2  
JP6516940B1
Offer of the manufacturing method of an oil-and-fats constituent which the bottom raising was improved by balance in flavor etc. The hydrous mixture containing butter and milk is heated until a moisture content turns into less than 1 mas...  
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
To prevent or minimize epigenetic changes of one or more genes, being a cause of glucose homeostasis and insulin signaling in an animal.A composition contains beta-casein, the beta-casein containing a beta-casein variant having proline a...  
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  

Matches 151 - 200 out of 817