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Matches 551 - 600 out of 5,994

Document Document Title
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,...  
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.  

Matches 551 - 600 out of 5,994