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Patent Searching and Data


Matches 551 - 600 out of 5,936

Document Document Title
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,...  
WO/2008/145183A1
The present invention concerns the use of an oil-in-water emulsion where the interior of oil droplets exhibit interfaces, between lipophilic domains and hydrophilic or amphiphilic domains, due to the presence of a lipophilic additive sol...  
WO/2008/145744A1
The present invention concerns the use of an oil-in-water emulsion where the interior of oil droplets exhibit interfaces, between lipophilic domains and hydrophilic or amphiphilic domains, due to the presence of a lipophilic additive sol...  
WO/2008/137871A1
A composition comprising high stearic acid, high oleic soybean oil, lightly, partially or fully hydrogenated feedstock oil, and an emulsifier is disclosed. The composition can be used, for example, as a complete shortening composition. A...  
WO/2008/129040A1
The present invention relates to an edible fat replacer composition and its use in different food applications, in particular in bakery and patisserie applications. The present invention further relates to a method for the preparation of...  
WO/2008/125428A2
Edible water-in-oil emulsion comprising a source of mineral and 15to 95 wt% fat, wherein the mineral is present in the aqueous phase and wherein the mineralis in-homogenously distributed over the aqueous phaseand a process formaking such...  
WO/2008/125380A1
The invention relates to an edible fat continuous spread comprising from 5 to 85 wt% fat and from 0.1 to 20 wt% plant sterol wherein the plant sterol is present in the form of elongated crystals. The invention further relates to a proces...  
WO/2008/125428A3
Edible water-in-oil emulsion comprising a source of mineral and 15to 95 wt% fat, wherein the mineral is present in the aqueous phase and wherein the mineralis in-homogenously distributed over the aqueous phaseand a process formaking such...  
WO/2008/122320A1
The present invention refers to a method for the preservation of olive oil which consists of freezing and/or vacuum-packing the paste obtained from ground olives. Additionally, the invention also comprises the olive paste obtained throug...  
WO/2008/110502A1
The present invention relates to an aeratable as well as an aerated product that comprises water, liquid oils, salt and sugar esters, as well as to food and non-food products comprising such an aerated product as well as a method to prod...  
WO/2008/110225A1
The present invention relates to compositions containing modified gum acacia and carotenoids, wherein the gum acacia has been subjected to a heat-treatment at a temperature between 100 °C and 115 °C for 1 to 38 hours, wherein the compo...  
WO/2008/101707A1
The invention relates to a food composition comprising a triglyceride oil-containing emulsion and a low glycemic sucrose isomer.  
WO/2008/098804A1
Low oil or fat consumer food products comprising a natural preservative system and method are disclosed. The preservative system has a mixture of aliphatic and aromatic isothiocyanates and is suitable for use in a variety of consumer pro...  
WO/2008/099025A2
Use of a mixture comprising a triglyceride oil having a solid fat content at ambient to body temperature and an emulsifier for the preparation of a pharmacologically active composition for increasing body fat mass loss or maintaining blo...  
WO/2008/099025A3
Use of a mixture comprising a triglyceride oil having a solid fat content at ambient to body temperature and an emulsifier for the preparation of a pharmacologically active composition for increasing body fat mass loss or maintaining blo...  
WO/2008/092552A1
Sterile oil-in-water emulsion containing a water phase, one or more fat soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.  
WO/2008/095182A3
This invention provides aqueous and non-aqueous clear formulations including at least one lipophilic bioactive molecules and an amphiphilic solubilizing agent. Exemplary aqueous formulations include a water-soluble reducing agent, which ...  
WO/2008/094434A4
The present disclosure provides food compositions and edible emulsions including a wheat protein isolate or a whole bean powder, an edible oil, and water. Processes for producing the food compositions are also disclosed.  
WO/2008/094434A3
The present disclosure provides food compositions and edible emulsions including a wheat protein isolate or a whole bean powder, an edible oil, and water. Processes for producing the food compositions are also disclosed.  
WO/2008/094434A2
The present disclosure provides food compositions and edible emulsions including a wheat protein isolate or a whole bean powder, an edible oil, and water. Processes for producing the food compositions are also disclosed.  
WO/2008/095182A2
This invention provides aqueous and non-aqueous clear formulations including at least one lipophilic bioactive molecules and an amphiphilic solubilizing agent. Exemplary aqueous formulations include a water-soluble reducing agent, which ...  
WO/2008/091842A1
Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture ther...  
WO/2008/080738A1
One aspect of the invention relates to an aerated water- continuous oil-and-water emulsion having an overrun in the range of 10-500%, said emulsion comprising: 5-90 wt.% of an oil phase; 10-95 wt.% of an aqueous phase; 0.3-30% by weight ...  
WO/2008/076831A2
The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an HIO nucleic acid. The invention is further directed to methods of generatin...  
WO/2008/074592A1
Water-continuous composition comprising 75 to 90 wt% liquid oil, comprising 0.05 to 5 wt.% of a porous powderous vegetable matter made from nuts, seeds, beans kernels, pits and cellulose having a volume weighted mean particle diameter (d...  
WO/2008/076834A2
The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an HIO nucleic acid. The invention is further directed to methods of generatin...  
WO/2008/076980A2
The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an HIO nucleic acid. The invention is further directed to methods of generatin...  
WO/2008/076836A2
The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an HIO nucleic acid. The invention is further directed to methods of generatin...  
WO/2008/075062A1
The invention concerns compositions containing polyunsaturated fatty acids (PUFA's). More particularly it concerns a composition containing PUFA's, (particularly long chain PUFAs derived from marine sources, particularly fish, and its us...  
WO/2008/076835A2
The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an HIO nucleic acid. The invention is further directed to methods of generatin...  
WO/2008/074593A1
Water-continuous composition comprising 10 to 90 wt% of liquid oil and 0.05-5 wt.% of a porous powderous vegetable matter made from nuts, seeds, beans kernels, pits and cellulose having a volume weighted mean particle diameter (d4,3) not...  
WO/2008/071536A1
Process for the preparation of an edible water continuous acidified emulsion, wherein the process comprises the steps of the (a) preparation of an emulsion comprising an aqueous phase, a fat phase and protein wherein at least 25 wt% of t...  
WO/2008/069681A1
A spread or margarine made from the or a winterised fraction of RBO.  
WO/2008/066380A2
The present invention relates to a process for the preparation of powdered oils and more particularly to oil encapsulated in a protein containing matrix. In addition, the present invention relates to the powdeτed oils obtainable by such...  
WO/2008/066380A3
The present invention relates to a process for the preparation of powdered oils and more particularly to oil encapsulated in a protein containing matrix. In addition, the present invention relates to the powdeτed oils obtainable by such...  
WO/2008/058892A1
Edible emulsion comprising potassium salt, 0.1 to 1 wt% polyglycerol polyricinoleate, and 15 to 85 wt% fat, wherein the potassium salt is present in an amount that gives an undesired flavour in the emulsion without the polyglycerol polyr...  

Matches 551 - 600 out of 5,936