Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 551 - 600 out of 5,878

Document Document Title
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...  
WO/2008/058890A1
Edible emulsion comprising a mineral salt having or causing an undesired flavour, 0.1 to 1 wt% polyglycerol polyricinoleate and 15 to 85 wt% fat, wherein the mineral salt is present in an amount that gives an undesired flavour in the emu...  
WO/2008/058893A1
Edible emulsion comprising a tasty ingredient with an undesired flavour, 0.1 to 1 wt% polyglycerol polyricinoleate and 15 to 85 wt% fat, wherein the tasty ingredient is present in an amount that gives the undesired flavour in the emulsio...  
WO/2008/058891A1
Edible emulsion comprising a peptide, 0.1 to 1 wt% polyglycerol polyricinoleate, and 15 to 85 wt% fat, without the flavour of the peptide.  
WO/2008/059220A1
The present invention provides a method of preparing a non-hydrogenated emulsifier having substantially no trans carbon-carbon double bonds comprising: (i) an interesterification step comprising a polyol compound and a non-hydrogenated t...  
WO/2008/058888A1
Edible emulsion comprising polyphenols, 0.1 to 1 wt% polyglycerol polyricinoleate and 15 to 85 wt% fat.  
WO/2008/061078A2
The invention generally provides matrix-embedded compositions having organic acids and fatty acids. The compositions may be administered to an animal to deliver intact organic acids and fatty acids to the animal's small intestine. The in...  
WO/2008/058889A1
Edible emulsion comprising an aqueous fruit extract being substantially free from water-insoluble particulate material, 0.1 to 1 wt% polyglycerol polyricinoleate and 15 to 85 wt% fat.  
WO/2008/059021A1
The invention relates to a fruit-based fatty stuffing or spread comprising a suspension of solid particles in a continuous fatty phase containing at least one sweetening agent in a amount lower than 45 wt %, less than 3 wt % and advantag...  
WO/2008/057693A2
An aqueous non-flammable release composition for use in food preparation comprising water; de-oiled, powdered lecithin; and less than about 10% oil. The de-oiled, powdered lecithin is water miscible which facilitates the use of less or n...  
WO/2008/057693A3
An aqueous non-flammable release composition for use in food preparation comprising water; de-oiled, powdered lecithin; and less than about 10% oil. The de-oiled, powdered lecithin is water miscible which facilitates the use of less or n...  
WO/2008/044525A1
It is intended to provide a perfume composition which can impart to and enhance a natural feeling, a fresh feeling and a milk-rich feeling of a milk-related product at a necessary and sufficient level, and a milk-related product containi...  
WO/2008/045790A1
The present invention provides a substantially protein-free whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics. The product comprises triglyceride fat, one or mo...  
WO/2008/044550A1
Disclosed is an O/W/O-type emulsion composition having at least one lignan compound disolved in the inner oil phase. Also disclosed is a process for producing the O/W/O-type emulsion composition, which comprises the steps of: 1) dissolvi...  
WO/2008/042836A3
In general terms, this invention provides nut butter compositions and methods for preparing the disclosed nut butter compositions. In preferred embodiments, the nut butter composition or method is a peanut butter. In another preferred em...  
WO/2008/042836A2
In general terms, this invention provides nut butter compositions and methods for preparing the disclosed nut butter compositions. In preferred embodiments, the nut butter composition or method is a peanut butter. In another preferred em...  

Matches 551 - 600 out of 5,878