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Matches 501 - 550 out of 5,883

Document Document Title
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...  
WO/2009/101215A1
The present invention relates to a water-in-oil emulsion which comprises oil or fat or a mixture of one or more oils and fats, and water and amylomaltase treated starch present in the water phase. The product can be used as a baking marg...  
WO/2009/098963A1
Provided is a crystallization accelerator capable of accelerating fat crystallization in a short time during a production step of a product of margarine, shortening, chocolate, or hard butter to be used for confectionery production or br...  
WO/2009/090249A1
The present invention describes an edible spray-dried particulate composition comprising a solid non-lipid carrier and an oil phase, wherein (i) said oil phase being capable of being released from the carrier on contact with an aqueous m...  
WO/2009/090416A1
Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the firs...  
WO/2009/085246A1
The present invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and/or mechanical stabilities, and method(s) for their preparation. Such preparations provide an environmentally-protective biop...  
WO/2009/076776A1
The application generally relates to methods of inhibition of oxidation of polyunsaturated fatty acid- (PUFA) and/or lipid-containing foods and nutraceutical products. The application provides natural and consumer friendly method for pre...  
WO/2009/075558A1
An extract derives from plant parts of Rutaceae plant family to be incorporated into a cooking oil composition for reducing oil adsorption into food fried in the cooking oil composition thereof.  
WO/2009/070859A1
Flax-stabilized fatty acid compositions, methods for preparation thereof, and products containing the same are included. The stabilized fatty acid composition includes a fatty acid and a stable, milled or powdered flax component that is ...  
WO/2009/072867A1
The invention relates to methods for improving the storage stability of viable micro-organisms and to compositions comprising viable micro-organisms having improved stability. In particular, it concerns compositions with food grade micro...  
WO/2009/068651A1
An oil-in-water emulsion suitable for direct human consumption as a dietary supplement and for adding to food products, including functional foods, comprises a triglyceride oil having a solid fat content in the range of ambient to body t...  
WO/2009/065097A3
A system and method that portably stores, refrigerates, and dispenses a viscous, semi-solid food product. Cannoli cream is held in a hopper (1930) that is removably received inside an insulated and cooled portion of a dispenser (1800) ho...  
WO/2009/065097A4
A system and method that portably stores, refrigerates, and dispenses a viscous, semi-solid food product. Cannoli cream is held in a hopper (1930) that is removably received inside an insulated and cooled portion of a dispenser (1800) ho...  
WO/2009/059890A1
A method for the treatment of a bioflavonoid composition, comprising the contacting of the bioflavonoid composition with ethanol of at least 90% purity at a temperature of from 10 to 80 ° C for a period of at least 0.5 hour, followed by...  
WO/2009/056493A1
The present invention is related to a method for reducing the saturated fatty acid content of milk fat, a milk fat which includes reduced saturated fatty acid content, preferably obtained by the method of the invention, as well as to foo...  
WO/2009/046988A3
The present invention relates to a process for producing a water-in-oil emulsion, such as a margarine or a spread, and a bakery product having a layered structure, such as a croissant or a Danish pastry, made from a dough comprising the ...  
WO/2009/046964A1
The present invention relates to animal feed compositions which are useful for balancing body weight in companion animals and which after ingestions results in reduced calorie intake at a subsequent meal. It has been found surprisingly t...  
WO/2009/046988A2
The present invention relates to a process for producing a water-in-oil emulsion, such as a margarine or a spread, and a bakery product having a layered structure, such as a croissant or a Danish pastry, made from a dough comprising the ...  
WO/2009/037521A1
The present invention concerns a fatty product which contains a low concentration of saturated fatty acids. These saturated fatty acids are mainly composed of stearic fatty acid and have a very low percentage of palmitic acid. This fatty...  
WO/2009/034818A1
It is intended to provide a foaming oil-in-water type emulsion, which is excellent in texture, meltability in the mouth and flavor and shows a high emulsion stability, favorable whipping properties and a long shelf life at 30oC without r...  
WO/2009/028483A1
To provide a fat composition containing a blend of an odiferous fat such as soybean oil with a roasted oil such as roasted sesame oil, which is substantially free from the inherent flavor of the roasted oil and shows relieved unpleasant ...  
WO/2009/021860A1
Oil compositions containing Hoodia plant extract dissolved in medium chain tri-acyl-glycerides. Edible emulsions comprising the inventive oil compositions are also disclosed.  
WO/2009/015475A1
One aspect of the invention provides dietary fiber compositions comprising a fiber blend comprising from about 48% to about 90% (w/w) glucomannan, from about 5% to about 20% (w/w) xanthan gum, and from about 5% to about 30% (w/w) alginat...  
WO/2009/014452A1
The present invention relates to an omega-3 fortified composition, method for its production and use of said composition as a nutritional, food or pharmaceutical composition.  
WO/2009/013757A1
A water-in-oil antioxidant composition for use as an additive to cooking oils, for inhibiting their oxidation and subsequent loss of stability and quality, wherein the water-in-oil composition comprises an exceptionally high water conten...  
WO/2009/013125A1
Fat continuous spreadable food product which comprise a dispersed aqueous phase a primary emulsifier, polyglycerol polyricinoleate, 5 to 30 wt% of fat and less than 1 wt% of hardstock and wherein the fat phase comprises at least 70 wt% o...  
WO/2009/013596A3
The present invention relates to nutritional products containing hydroxytyrosol, particularly food products (i.e: fortified edible oils and fortified edible oil-containing products) and dietary supplements (i.e.: soft gel capsules contai...  
WO/2009/013596A2
The present invention relates to nutritional products containing hydroxytyrosol, particularly food products (i.e: fortified edible oils and fortified edible oil-containing products) and dietary supplements (i.e.: soft gel capsules contai...  
WO/2009/010368A2
The present invention relates to a composition comprising live food grade bacterium and lecithinwherein the water activity of the composition is at least 0.5 and the amount of fat is between 10 and 80 wt%.It was surprisingly found that l...  
WO/2009/011598A1
The present invention relates to methods of making flavour concentrates, in particular lipid, condensed and solids flavour concentrates, together with the flavour concentrates produced thereby. The flavour concentrates produced by the me...  
WO/2009/010368A3
The present invention relates to a composition comprising live food grade bacterium and lecithinwherein the water activity of the composition is at least 0.5 and the amount of fat is between 10 and 80 wt%.It was surprisingly found that l...  
WO/2009/010369A1
Food product comprising live food grade bacterium and sorbitan fatty acid ester. It was surprisingly found that sorbitan fatty acid ester enhances the viability of bacteria in food products.  
WO/2009/008410A1
It is intended to provide a plastic fat composition to be used mainly as margarine or shortening which contains a small amount of trans fatty acid(s) and has excellent qualities without forming any large crystal or the like even in the c...  
WO/2009/003838A2
A fat based spread or a dairy based drink comprising from 0.05 to 1 wt% of isorhamnetin can advantageously be used to control blood pressure. It has been found that these products have an effect on vasorelaxation.  
WO/2009/005107A1
Disclosed is a processed food composition which is characterized by containing a dextrin having the following properties (a) to (d): (a) the dextrin has a blue value of 0.4 to 1.2; (b) a 30 wt% aqueous solution of the dextrin prepared wi...  
WO/2009/003831A1
The invention relates to a food product comprising p-coumaric acid, wherein the level of p-coumaric acid is from 0.05 to 1.0 wt%, wherein said product is a fat based spread comprising from 10-85 wt% of fat and 10-90 wt% of water, or a dr...  
WO/2009/003832A2
A food product, being a spread comprising from 10-85 wt% of fat or a dairy based drink comprising from 0.05 to 1 wt% of kaempferol can advantageously be used to control blood pressure. Specifically kaempferol may be used for vasorelaxation.  
WO/2009/003832A3
A food product, being a spread comprising from 10-85 wt% of fat or a dairy based drink comprising from 0.05 to 1 wt% of kaempferol can advantageously be used to control blood pressure. Specifically kaempferol may be used for vasorelaxation.  
WO/2009/003960A1
The invention relates to double emulsions, in particular double emulsions of the water-in-oil-in-water type, which are organoleptically similar to full-fat oil in water emulsions and which are stabilised by mixture of emulsifiers. The in...  
WO/2009/003838A3
A fat based spread or a dairy based drink comprising from 0.05 to 1 wt% of isorhamnetin can advantageously be used to control blood pressure. It has been found that these products have an effect on vasorelaxation.  
WO/2009/004711A1
A processed food composition characterized by containing a dextrin having the following characteristic (a), preferably a dextrin having the following characteristics (a), (b) and (c) and more preferably a dextrin having the following cha...  
WO/2009/003798A1
A food product comprising from 0.05 to 1 wt% of trans-resveratrol can advantageously be used to control blood pressure. Preferred food products are spreads or drinks.  
WO/2008/155590A8
The present invention relates to plant sprout-based stable oil-in-water emulsions wherein the monoacyl- and diacylglycerol content is at least 20 % by weight, the free fatty acid content is not more than 10 % by weight and comprise an aq...  
WO/2008/155590A1
The present invention relates to plant sprout-based stable oil-in-water emulsions wherein the monoacyl- and diacylglycerol content is at least 20 % by weight, the free fatty acid content is not more than 10 % by weight and comprise an aq...  
WO/2008/154522A1
Compositions of pinolenic acid or derivatives thereof. Method of using TOFA for obtaining pinolenic acid or derivatives thereof. Products, including foods, beverages, personal care, beauty, pharaceutical or other products comprising TOFA...  
WO/2008/149177A3
Novel marine lipid compositions comprising triglycerides and omega-3 rich phospholipids are described. The compositions are characterized by providing highly bioavailable omega- 3, increased tissue incorporation of omega-3 and reduced co...  
WO/2008/148383A1
The aim of the invention is to create an emulsion for the production and mixture of foods, particularly opaque beverages, that allows a large increase in flavor with a small dose and, even when highly diluted with a low emulsion content,...  

Matches 501 - 550 out of 5,883