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Matches 501 - 550 out of 6,039

Document Document Title
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...  
WO/2010/002200A2
The present invention relates to a method for producing refined squid oils having a high content of omega-3 fatty acids. The present invention performs additional low temperature solvent fractionation and molecular distillation processes...  
WO/2010/002200A3
The present invention relates to a method for producing refined squid oils having a high content of omega-3 fatty acids. The present invention performs additional low temperature solvent fractionation and molecular distillation processes...  
WO/2009/153249A1
Edible emulsion comprising 5 to 85 wt% fat and between 0.003 wt% and 0.7 wt% of iron and between 0.002 wt% and 0.3 wt% of zinc.  
WO/2009/150179A3
The present invention relates to the combination of a plant extract, such as oregano extract and a polyunsaturated fatty acid or a derivative (such as an ethyl ester "PUFA EE") which is stable under strorage conditions.  
WO/2009/150179A2
The present invention relates to the combination of a plant extract, such as oregano extract and a polyunsaturated fatty acid or a derivative (such as an ethyl ester "PUFA EE") which is stable under strorage conditions.  
WO/2009/150951A1
Provided are a plastic fat composition having a small trans fatty acid content, which is suitable for roll-in, spreading, kneed-in and similar purposes, and a fat composition to be used in the preceding plastic fat composition. A fat com...  
WO/2009/148730A1
The present invention is directed to a method for inhibiting the growth of pathogenic bacteria in an infant formula comprising supplementing the infant formula with at least one diglyceride antimicrobial agent.  
WO/2009/146092A2
Apparatus, systems, and methods of extending useful life of food treating media by inhibiting its degradation through application of electrons are disclosed. Application may be automatic and responsive to monitoring quality parameters of...  
WO/2009/146092A3
Apparatus, systems, and methods of extending useful life of food treating media by inhibiting its degradation through application of electrons are disclosed. Application may be automatic and responsive to monitoring quality parameters of...  
WO/2009/139266A1
Disclosed is a hard fat which can be used as a raw material for a margarine or a shortening that contains a lauric fat and therefore has good melt in the mouth, and also has good plasticity. Also disclosed is a margarine or a shortening ...  
WO/2009/131939A9
Lipid compositions comprising nuts, seeds, oils, legumes, fruits, grains, and dairy useful in specified amounts as dietary supplements and diet plans designed around and including the aforementioned for the prophylaxis and treatment of n...  
WO/2009/130928A1
Disclosed is an oil-and-fat composition which comprises the following oil-and-fat components A and B and meets the following requirements (a) and (b): an oil-and-fat component (A): at least one oil-and-fat selected from the group consist...  
WO/2009/131939A3
Lipid compositions comprising nuts, seeds, oils, legumes, fruits, grains, and dairy useful in specified amounts as dietary supplements and diet plans designed around and including the aforementioned for the prophylaxis and treatment of n...  
WO/2009/131939A2
Lipid compositions comprising nuts, seeds, oils, legumes, fruits, grains, and dairy useful in specified amounts as dietary supplements and diet plans designed around and including the aforementioned for the prophylaxis and treatment of n...  
WO/2009/125725A1
Disclosed is an agitation mixing apparatus (1) that is equipped with a casing (2), in which a flow path (6) is provided for a flow of fluid; an agitator body (3), which comprises a shaft (7) disposed inside the casing (2) and vanes (8) t...  
WO/2009/123337A1
Disclosed is an emulsified oleaginous composition comprising components (A) and (B), and wherein (B)/(A) (weight ratio) is 1.5 to 4. (A): an oil phase comprising 10 to 50 wt% of triacyl glycerol, 10-50 wt% of organic acid monoacyl glycer...  
WO/2009/108878A1
A low trans fat oil blend is prepared with partially hydrogenated vegetable oil, palm kernel oil and palm oil. The oil blend comprises: at least about 50% partially hydrogenated vegetable oil having a trans fatty acid content from about ...  
WO/2009/102040A1
Provided is a novel cream-like emulsion which contains a fat component, moisture and an emulsifier, wherein an emulsifier containing no emulsifying protein or peptide is used as the emulsifier and emulsification is conducted by using the...  
WO/2009/101972A1
An agent for enriching body taste which contains, as free amino acids, hydrophobic amino acids including valine or phenylalanine, basic amino acids including lysine and acidic amino acids. It can impart the excellent aroma, flavor and bo...  

Matches 501 - 550 out of 6,039