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Matches 651 - 700 out of 6,065

Document Document Title
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...  
WO/2008/033942A3
The present invention provides a shortening composition free of trans fatty acids and comprises at least one partially acetylated monoglyceride, at least one fully acetylated monoglyceride, at least one mixed mono diglyceride, and at lea...  
WO/2008/033942A2
The present invention provides a shortening composition free of trans fatty acids and comprises at least one partially acetylated monoglyceride, at least one fully acetylated monoglyceride, at least one mixed mono diglyceride, and at lea...  
WO/2008/029672A1
Disclosed is a plastic water-in-oil emulsion which has excellent physical properties suitable for a layered wheat flour puffed food such as a pie, a croissant and a danish pastry, and which contains substantially no trans acid. Specifica...  
WO/2008/025803A1
The invention pertains to a reduced calorie cocoa butter composition, being a w/o emulsion containing an aqueous dispersion of solidified droplets containing a hydrophilic colloidal stabilizer in a continuous phase containing cocoa butte...  
WO/2008/022131A1
The present invention provides a composition that contains a beverage component, pectin and an oil at least one long chain polyunsaturated fatty acid and a method for making the same.  
WO/2008/021526A2
A technique and process for preparation of a texturized microwave popcorn product is disclosed. A solid concentrated texturizing composition in a compact form is utilized in a microwavable popcorn bag. The solid concentrated texturizing ...  
WO/2008/021531A3
Emulsion compositions and related methods as can be used to improve food products and/or reduce the fat content thereof.  
WO/2008/012329A2
The present invention relates to a seamless capsule comprising a core and a shell, wherein the core comprises at least one polyunsaturated fatty acid, and at least one flavouring component, process for manufacturing said capsule and prod...  
WO/2008/012329A3
The present invention relates to a seamless capsule comprising a core and a shell, wherein the core comprises at least one polyunsaturated fatty acid, and at least one flavouring component, process for manufacturing said capsule and prod...  
WO/2008/010543A1
A process for producing an oil-and-fat having a ratio between a 1,3-disaturated long-chain fatty acid 2-monounsaturated long-chain fatty acid triglyceride (SUS) and a 1,2-disaturated long-chain fatty acid 3-monounsaturated long-chain fat...  
WO/2008/010709A1
The present invention relates to the field of food products. Provided are methods for modulating the sensory attributes, especially the fat and/or thickness related attributes of food composition, using modified starch as emulsifier.  
WO/2008/006597A3
The present invention relates to a stable and liquid olein fraction wherein less than 8.6% of the TAG species of said olein fraction have the general formula SMS and at least 26% of TAG species of said olein fraction have the general for...  
WO/2008/004509A1
Disclosed is a squalene-containing oil composition containing 1-60% by mass of squalene and 40-99% by mass of one or more polyglycerol fatty acid esters as an emulsifying agent. This squalene-containing oil composition is characterized i...  
WO/2008/003538A3
The present invention relates to frozen confectionery coatings which have a low amount of fat. In particular, it relates to the use of water-in-oil emulsion as low-fat coating for frozen confections.  
WO/2008/003538A2
The present invention relates to frozen confectionery coatings which have a low amount of fat. In particular, it relates to the use of water-in-oil emulsion as low-fat coating for frozen confections.  
WO/2008/003064A2
Sweetened oil compositions, and methods for their preparation, comprising long chain polyunsaturated fatty acids are provided. The oil compositions are sweetened with a high- intensity sweetener, and preferably a peptide based sweetener....  
WO/2008/003064A3
Sweetened oil compositions, and methods for their preparation, comprising long chain polyunsaturated fatty acids are provided. The oil compositions are sweetened with a high- intensity sweetener, and preferably a peptide based sweetener....  
WO/2008/002116A1
The purpose of the present invention is to introduce argan oil for the first time into preparations for enteral and parenteral nutrition. Parental nutrition preparations take the form of argan oil-based, injectable lipid emulsions. Enter...  
WO/2007/146559A2
A dietary supplement composition in the form of a stable emulsion is composed entirely of essential, raw ingredients, in nutritionally effective amounts that enhance the bioavailability of each individual nutrient. Moreover, this inventi...  
WO/2007/124597A1
A composition comprises one or more free (unesterified) phytosterols and/or phytostanols which are substantially completely dissolved in one or more esterified phytosterols and/or phytostanols. The present invention further provides a co...  
WO/2007/120500A3
Disclosed are emulsions and microcapsules that comprise one or more substances with a low interfacial tension. Methods of making the emulsions and microcapsules as well as methods of using them are also disclosed. In some embodiments mic...  
WO/2007/120500A2
Disclosed are emulsions and microcapsules that comprise one or more substances with a low interfacial tension. Methods of making the emulsions and microcapsules as well as methods of using them are also disclosed. In some embodiments mic...  
WO/2007/115899A1
The present invention relates to an food product comprising at least 0.1 wt.% of oil bodies, said oil bodies having a volume weighted mean diameter within the range of 0.1- 100 m and comprising a lipid matrix surrounded by a layer of pho...  
WO/2007/107490A1
The present invention concerns a solid product comprising oil-droplets having a diameter in the range of 0.1 to 100 microns, cross-linked proteins at the interface of said droplets and any polar , low molecular compound in between the cr...  
WO/2007/101580A3
The invention relates to sterol fatty acid esters of average chained fatty acids, having a chain length of 8 and 10 carbon atoms in a fatty acid distribution C8 to C10 (weight ratio) from 95:5 to 5:95, preferably, fatty acid distribution...  
WO/2007/101581A2
The invention relates to a powder formulation containing sterol in the form of a super-cooled melt from sterols and sterol esters, under the proviso that the sterol ester content is at least 30 wt % in relation to the content of the powd...  
WO/2007/103688A3
Dispersions of particulates of botanicals in a continuous phase of fat and food products comprising the same are disclosed.  
WO/2007/101580A2
The invention relates to sterol fatty acid esters of average chained fatty acids, having a chain length of 8 and 10 carbon atoms in a fatty acid distribution C8 to C10 (weight ratio) from 95:5 to 5:95, preferably, fatty acid distribution...  
WO/2007/101581A3
The invention relates to a powder formulation containing sterol in the form of a super-cooled melt from sterols and sterol esters, under the proviso that the sterol ester content is at least 30 wt % in relation to the content of the powd...  
WO/2007/096211A1
Water-continuous non-dairy product which is essentially gelatin free comprising 10 to 50 wt% of fat, having a pH of between 3 and 5.4 wherein at least 90 wt% of the fat is a vegetable fat and/or marine fat and wherein a combined amount o...  
WO/2007/096243A1
Water-continuous non-dairy product comprising 10 to 50 wt% of fat, which is essentially gelatin free, having pH of between 3 and 5.4 wherein at least 90 wt% of the fat is a vegetable fat and/or marine fat and having an amount of U3 of at...  
WO/2007/090869A1
The present invention relates to a structured, fat continuous edible product, wherein the edible product contains, expressed on total product basis, less than 35 wt. % of saturated fatty acids, between 20 and 100 wt. % of a triglyceride ...  
WO/2007/090477A1
The present invention relates to a structured, fat continuous edible product, wherein the edible product contains, expressed on total product basis, a) less than 30 wt. % of saturated fatty acids, b) between 20 and 100 wt. % of a triglyc...  
WO/2007/088678A1
It is intended to provide an oil-in-water type emulsion, in particular, an oil-in-water type emulsion of the foaming type having excellent flavor and physical properties by using cheese whey or casein whey, that is obtained as a by-produ...  
WO/2007/084019A1
The subject of the present invention is linseed butter and a method of manufacturing linseed butter. The subject of the present invention is meant for consumption, wherein it is characterized by its lower saturated lipid and cholesterol ...  
WO/2007/081637A2
A process of preparing a complexed fat composition in a continuous process is provided. The process comprises mixing a cyclodextrin with a solvent in an in-line mixing system at a temperature of from about 180 to about 200°F (82.2 to ab...  
WO/2007/079050A2
A mono-, di-, and triglyceride emulsifier composition is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most prefer...  
WO/2007/078311A2
A mono-, di-, and triglyceride emulsifier is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from ab...  
WO/2007/078311A3
A mono-, di-, and triglyceride emulsifier is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from ab...  
WO/2007/075142A1
This invention is in the field of weight maintenance, more in particular in the field of long term weight maintenance of humans. The invention relates to the use of a mixture of a triglyceride oil having a solid fat content at ambient to...  
WO/2007/071403A1
A process to prepare a protein aggregate is provided comprising the steps of decreasing the pH of an aqueous protein solution of one or more undenatured proteins and shearing said solution, whereby the temperature is less than 70 degrees C.  
WO/2007/066234A3
Novel beverage emulsions using pectin as an emulsifier are disclosed, along with finished beverages and processes for their preparation.  
WO/2007/065505A1
A dressing composition with reduced oil is described. The dressing composition has starch and optionally has insoluble fiber. The dressing composition has organoleptic properties that are similar to full fat compositions that are starch ...  
WO/2007/064225A1
The present invention relates to liquid and powered compositions as well as emulsions comprising whey protein an lipid, particularly fish oil, suitable for enrichment of variety of food articles and beverages with polyunsaturate fatty ac...  
WO/2007/061288A1
The present invention relates to a water-and-oil emulsion, in particular in the form of a sauce or soup, the emulsion comprising at least: an aqueous phase; a fat phase; a food acid or an acidity regulator in the form of one or more weak...  
WO/2007/061797A3
The present invention relates generally to condiment compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different condiment co...  
WO/2007/061797A2
The present invention relates generally to condiment compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different condiment co...  
WO/2007/060171A1
The present invention relates to the use of a lipidic phase comprising an oil and a lipophilic additive (LPA) , which is suitable to make an oil-in-water emulsion by application of low energy or a manual operation. The lipidic phase cont...  
WO/2007/057511A1
The invention relates to an edible fat composition comprising from 0 to 90 % by weight plant sterol and/or stanol calculated as sterol equivalents and from 10 to 98.5 % by weight of an absorbable fat component, comprising from 0.05 to 60...  

Matches 651 - 700 out of 6,065