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Patent Searching and Data


Matches 151 - 200 out of 775

Document Document Title
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...  
JP6218730B2  
JP2017175982A
[Subject] Provide butter cream which is excellent in a creaming property, low Oil immersion and low water-repelling nature, and firmness. [Means for Solution] as oil and fats A -- ester interchange oil of palm system oil and fats and Lau...  
JP2017529073A
本発明は、調整された脂肪相を有するココア バイオマスを調製するための方法であって、 脂肪相1を有するココアバイオマスを、脂肪 相2を有する植物性脂肪と混合し、それ...  
JP2017176114A
[Subject] A feeling reinforcement method of milk of food and drink, such as dairy products, such as food and drinks in which a feeling of milk which does not use a material [being milk-derived] as materials was reinforced, a constituent ...  
JP2017171595A
[Subject] By mainly carrying out oral ingestion, a neurotrophic factor in connection with a neurodegenerating disease etc., especially a medicine which reinforces BDNF (brain origin neurotrophic factor) are provided. [Means for Solution]...  
JP6199025B2  
JP2017158588A
[Subject] User-friendly butter containing a container as home use is provided. [Means for Solution] Body part 30 by which butter 1 containing a container was formed in box-like [which has an opening], It is the butter containing a contai...  
JP6192150B2  
JP6170666B2  
JP6150384B2  
JP2017104110A
[Subject] Offer of fresh butter which was excellent in flavor though many solid-not-fat was included. [Means for Solution] It is a manufacturing method of butter which contains solid-not-fat at 10 % of the weight or less 2% of the weight...  
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
[Subject] After it takes out from a refrigerator and fixed time passes immediately after or under room temperature, without using an edible film, Shape of letter butter of a slice raises and it is held at a possible grade, and letter but...  
JP6068337B2  
JP2017006097A
[Subject] A fermentation thing with strong fermentation flavor including diacetyl and/or the aceto in is manufactured for a short time. [Means for Solution] A bulgaricus bacillus and a streptococcus thermophilus, and lactococcus Ractis s...  
JP2017500019A
The present invention relates to the use of Alloose of the high level in foodstuffs and a beverage product.  
JP6043541B2  
JP6029637B2  
JP2016190829A
[Subject] The present invention offers a subject a tablet which can raise an antioxidant action, enriched food, a supplement, and cosmetics. [Means for Solution] A tablet concerning the present invention is a tablet added by foodstuffs o...  
JP2016182113A
[Subject] Provide high mixture foodstuffs of added value using milk processed goods considered that affinity with a black garlic is good, and its manufacturing process positively taking advantage of the strong point of a black garlic. [M...  
JP2016532702A
Control in which it is control of the level of glucose in the blood of an animal, offer for consumption of the constituent containing the beta casein by the animal or the consumption to the animal of the constituent is included, and the ...  
JP6005511B2  
JP2016158611A
[Subject] A foaming oil-and-fats manufacture device which can mass-produce foaming oil and fats, such as quality whipped cream, without using a food additive, and a manufacturing method for the same are provided. [Means for Solution] A f...  
JP2016523958A
Beta casein contains at least 75% of the weight of beta casein A2 [including offer for consumption of the constituent containing the beta casein by an animal, or the consumption to the animal of a constituent / prevention of the conditio...  
JP2016520611A
The above-mentioned use in which are use of the constituent for preventing or reducing the danger of intestinal inflammation in an animal, the constituent contains beta casein, and the beta casein contains at least 50% of the weight of b...  
JP2016096790A
[Subject] Offer of noodles-like gel-like foodstuffs in which texture has been improved by a texture improvement agent for noodles-like gel-like foodstuffs which do not contain flour substantially, and it. [Means for Solution] A texture i...  
JP2016096791A
[Subject] Noodles-like gel-like foodstuffs containing a noodle line adhesion prevention agent for noodles-like gel-like foodstuffs and it which control adhesion of a noodle line of noodles-like gel-like foodstuffs are provided. [Means fo...  
JP2016067310A
[Subject] Provide a method of predicting flavor of fresh cream manufactured using two or more kinds of fresh milk, and sweet butter, etc. [Means for Solution] L of two or more kinds of fresh milk which is how to predict flavor of fresh c...  
JP2016041082A
To provide lipid-rich microalgal flour food compositions.Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed. In a preferred embodiment, for examp...  
JP5865894B2  
JP2016002001A
To provide a safe and inexpensive method for inhibiting degradation, having no harmful effect on the flavor of objective foods and beverages, without damaging the taste.An inhibitor of light degradation of foods (lactic fermented foods o...  
JP2015165808A
To provide means for improving the mental capacity not depending on the increase in blood glucose caused by ingestion of meal or snacks or a blood glucose response, and, in particular, means for maintaining or improving the mental capaci...  
JP2015527076A
This indication provides the method for manufacturing the dairy-products base constituent with storage stability which has a thick texture, and it, also filling the nutrition amount required of a baby and infants. The method of thickenin...  

Matches 151 - 200 out of 775