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Matches 451 - 500 out of 5,942

Document Document Title
WO/2010/136354A1
An oil-in-water emulsion comprising hydrophobin and oil wherein the oil phase has an iodine value of greater than 40 characterised in that the ratio of hydrophobin to oil is greater than 30g/litre and less than 140g/litre is provided. A ...  
WO/2010/137574A1
Disclosed is a heated (soy sauce)-sugar mixture, which is produced by heating an aqueous mixed solution of a soy sauce and a sugar, and shows an absorbance of 0.05 to 0.40 at 430 nm when prepared into a 0.1% (w/w) aqueous diluted solutio...  
WO/2010/136355A1
An oi l-in-water emulsion com prisi ng hydrophobi n and oi l wherein the oil-in-water emulsion has an overrun of less than 35% and wherein the oil phase has an iodine value of greater than 40 characterised in that the ratio of hydrophobi...  
WO/2010/124870A1
The invention relates to an oil-in-water emulsion, substantially comprising protein, polysaccharide and oil or fat having unique stabilizing properties, which is suited for use as a thickener, suspending agent, coating material and as an...  
WO/2010/122694A1
Provided are an oil gelling agent capable of forming a reverse thread-like micelle, which is highly safe to living organisms and the environment, shows a favorable texture in using and exhibits good gelling ability, and a thickened gel c...  
WO/2010/121092A1
The present disclosure provides for improved spread formulations and methods of producing such formulations by incorporating healthy lipids containing stearidonic acid into the formulations. In one embodiment of the disclosure, a spread ...  
WO2010110269A1
Disclosed is a browning reaction product which is prepared by heating an aqueous solution of a mixture of a saccharide with an amino acid, and has a pH value of 2.9-4.7 and a Brix of 25-65% (w/w). Also disclosed is a fat-based food which...  
WO/2010/109131A1
The present invention relates to a food composition in the form of an oil-in-water emulsion, capable of being stored at room temperature, including phytosterols in a free or esterified form and oils that are naturally rich in omega-3 fat...  
WO/2010/098663A3
The present invention relates to a condiment comprising an emulsion of an aqueous phase and an oil or fat phase, the emulsion comprising a potato protein protease inhibitor isolate. The invention further relates to a method for preparing...  
WO/2010/098663A2
The present invention relates to a condiment comprising an emulsion of an aqueous phase and an oil or fat phase, the emulsion comprising a potato protein protease inhibitor isolate. The invention further relates to a method for preparing...  
WO/2010/094839A8
The invention relates to a process for improving organoleptic properties of a spread containing at least one sterol and/or stanol ester and/or at least one biologically active peptide by using milk fat and/or milk solids nonfat component...  
WO/2010/095408A1
Provided are oil-in-water emulsions with low oil content that have high emulsion stability, whippability and shape retention after whipping, that melt well in the mouth, and that have excellent flavor, despite having a low oil content wh...  
WO/2010/094839A1
The invention relates to a process for improving organoleptic properties of a spread containing at least one sterol and/or stanol ester and/or at least one biologically active peptide by using milk fat and/or milk solids nonfat component...  
WO/2010/091853A3
The present invention relates to an oil-in-water-emulsion, which comprises a high amount of PUFA and which comprises a polymeric hydrocolloid from a plant source as an emulsifier. These emulsions can be used in any kind of food products,...  
WO/2010/084541A1
Disclosed is an oil-in-water-type emulsion product having a milk flavor which is improved at lower cost and in a convenient manner. Specifically disclosed is a foaming oil-in-water-type emulsion which contains a milk-derived protein in a...  
WO/2010/082487A1
Provided are an oil-gelling agent which is highly safe to living organisms and environment, shows a preferable texture in using, and has good gelling ability, and a thickened gel-like composition using said oil-gelling agent, as an oil-g...  
WO/2010/076112A3
A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyp...  
WO/2010/076318A1
The present invention belongs to the field of food spreads, more specifically it relates to an emulsified spread based on olive oil that is not subjected to hydrogenation or hydroxylation, as well as to a method for preparing it. Optiona...  
WO/2010/076112A2
A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyp...  
WO/2010/072671A1
Food composition having a pH of between 4.8 and 7.5 containing at least 100 mg/l, preferably at least 300 mg/l of a (catechins- Zn++ salt) precipitate.  
WO/2010/073536A1
Provided are an oil-in-water emulsion, and in particular a foaming oil-in-water emulsion, having sufficient milk flavor and body taste while using a minimal amount of milk product such as fresh cream, butter, whole powdered milk, or nonf...  
WO/2010/069747A1
The invention relates to a process for the preparation of an edible fat continuous spread, comprising an aqueous phase, non-gelling protein and up to 40 wt% fat, comprising the steps of: a. mixing fat powder and oil wherein the fat powde...  
WO/2010/069752A1
The invention relates to process for the preparation of an edible fat continuous spread comprising an aqueous phase and up to 45 wt% fat, comprising the steps of: a. mixing fat powder and oil wherein the fat powder comprises structuring ...  
WO/2010/069751A1
The invention relates to Process suitable for implementation at factory scale for manufacturing an edible fat continuous food product comprising the steps of a. providing a fat mixture comprising fat powder and liquid oil; b. providing a...  
WO/2010/069746A1
The invention relates to edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and a free flowing density of 10 to 350 g/l; with the proviso that when the fr...  
WO/2010/069750A1
The invention relates to edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and a gel strength of 5 to 3500 Pa. The invention further relates to a method ...  
WO/2010/069753A1
The invention relates to a process for the preparation of an edible fat continuous spread comprising an aqueous phase and further comprising a fat soluble emulsifier, comprising the steps of: a. mixing fat powder and oil wherein the fat ...  
WO/2010/060714A1
An emulsion comprising 20-85 % of a fat phase and an emulsifier, wherein the fat phase comprises HHH, HOH, HOO triacylglycerides, wherein H is palmitic or stearic acid and 0 is oleic acid and wherein the ratio of HHH /HOH is from 0.05 to...  
WO/2010/060712A1
An emulsion comprising 20-85 % of a fat phase and an emulsifier, wherein the fat phase comprises HHH, HOH, HOO triacylglycerides, wherein H is palmitic or stearic acid and O is oleic acid and wherein the ratio of HHH /HOH is from 0.05 to...  
WO/2010/060713A1
An emulsion comprising a 80-15 wt% of a waterphase, 20-85 % of a fat phase and an emulsifier, wherein the fat phase comprises palm oil and palm oil olein, wherein the emulsifier comprises sorbitan ester of fatty acid, and wherein the wat...  
WO/2010/060711A1
An emulsion comprising 20-85 % of a fat phase and an emulsifier, wherein the fat phase comprises a structuring fat, and this structuring fat composition is characterized in that it is a mixture of palm oil and palm kernel oil wherein the...  
WO/2010/057852A1
The present invention relates in general to the field of oil powders. In particular, the present invention relates to an oil composition that is in powder form at room temperature. One embodiment of the present invention is a solid oil p...  
WO/2010/055033A1
A structured, edible product, wherein the edible product contains, expressed on total product basis, h) between 20 and 100 wt. % of a triglyceride composition i) between 0 and 80 wt. % of a filler material j) less than 15 wt. % of water ...  
WO/2010/053360A1
Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas,...  
WO/2010/045368A3
The invention provides algal biomass, algal oil, food compositions comprising microalgal biomass, whole microalgal cells, and/or microalgal oil in combination with one or more other edible ingredients, and methods of making such composit...  
WO/2010/045368A2
The invention provides algal biomass, algal oil, food compositions comprising microalgal biomass, whole microalgal cells, and/or microalgal oil in combination with one or more other edible ingredients, and methods of making such composit...  
WO/2010/040683A1
The present invention relates to a ready-to-use, stable emulsion of fat-soluble vitamins or carotinoids, to a method for the manufacture thereof and to the use thereof as an additive to animal feeds, foods and nutritional supplements, an...  
WO/2010/041157A1
The present invention relates to a method for the preparation of a non-baked, at room temperature spreadable confectionery paste, in which an amount of ground cookies is mixed with an amount of fat, wherein the method comprises the follo...  
WO/2010/039036A1
The invention is directed to a method to produce a water-in-oil-in-water (w/o/w) emulsion, comprising: a. preparing a water-in-oil (w/o) emulsion; b. atomizing said w/o emulsion in the presence of a carrier material comprising at least a...  
WO/2010/038346A1
Provided is a novel method for producing a plastic lipid composition wherein a “tempering” step, which takes a long time and much labor in the existing methods for producing a plastic fat composition, can be carried out more efficien...  
WO/2010/031165A1
Emulsified foods are provided in which whole egg or egg yolk, conventionally employed to formulate such foods, such as mayonnaises, is replaced, in whole or in part, by a canola protein isolate, which may be a PMM-derived canola protein ...  
WO/2010/027433A3
A nutritional fat or oil-based composition for increasing HDL cholesterol, decreasing LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma is described. The composition can advantageously include at least 1 % by w...  
WO/2010/026928A1
Disclosed is a plastic oil-and-fat composition which is suitable for use applications such as kneading, a spread, a coating cream, a sand cream or the like and contains a trans fatty acid at a low content. Also disclosed is an oil-and-f...  
WO/2010/022525A1
The invention relates to micelles and to emulsion preconcentrates comprising i) one or more active ingredients and ii) glyceryl fatty acid esters, optionally in combination with gum arabic or root resin or cyclodextrin, and iii) optional...  
WO/2010/012802A1
Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.  
WO/2010/010416A1
The invention relates to an agent comprising vegetable oil, a hydrophilic colloidal metal oxide, a hydrophobic treated metal oxide and a mixture of polypropylene glycols, which, when added to pure edible fats or oils, provides same with ...  
WO/2010/007802A1
Disclosed is an oil-and-fat composition comprising an oil-and-fat (A), an oil-and-fat (B), an oil-and-fat (D) and an oil-and-fat (E) as an optional component, wherein the oil-and-fat (A) is an oil-and-fat such as a lauric-type oil-and-fa...  
WO/2010/008452A1
The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueou...  
WO/2010/004784A1
Provided are a taste-improving agent for foods and drinks, a method of improving the taste of a food or a drink, and a food or a drink having an improved taste. A taste-improving agent for foods and drinks which comprises a long-chain hi...  
WO/2010/004359A1
Method to realize food product wherein the egg or the yolk is partially or totaly substituted by a compound. The tensioactivity equivalent of the yolk is obtained in this compound by using parts of proteins and glucids obtained by the fr...  

Matches 451 - 500 out of 5,942