Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 651 - 700 out of 6,016

Document Document Title
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...  
WO/2007/039020A1
Hardstock fat having an amount of saturated fatty acids of at least 80 wt%, • wherein the amount of H3mixed triglycerides is between 45 and 60 wt%, H3mixed being a group of triglycerides consisting of triglycerol esters of 3 H fatty ac...  
WO/2007/038616A3
Coated emulsion compositions which can be dried to particulate form, and related methods of use and preparation.  
WO/2007/035933A3
A composition for reducing or substantially eliminating oil or fat separation in a food product is described. The composition includes a source of saturated fat and a recrystallization agent. A method of making this composition, and of u...  
WO/2007/031129A1
The present invention provides a method of preparing an edible product comprising non-viable moulds and/or yeasts that are substantially structurally intact and which provide a health benefit, the method comprising subjecting viable moul...  
WO/2007/030253A3
Edible oil blends are provided which have a desired content of linolenic acid, saturated fatty acid, a polyunsaturated fatty acid content, and/or a oleic acid. Edible oil blends which are virtually trans free are also provided. Methods a...  
WO/2007/026466A1
It is intended to provide a water-in-oil type emulsion composition to be rolled in, which is used in production of a layered risen wheat flour food such as a pie or a Danish pastry, and is excellent in workability, can provide a baked pr...  
WO/2007/021899A1
Edible oil blends are provided which have a desired fatty acid profile, such as a desired oleic acid content, a desired polyunsaturated fatty acid content, a desired linoleic acid content, or a desired linolenic acid content. Edible oil ...  
WO/2007/015519A1
It is intended to provide a stable and safe edible material. By mixing a dehydrated edible fiber mass and an edible non-fiber material, an edible material, which is superior in shape retention properties to the dehydrated edible fiber ma...  
WO/2007/009568A1
The present invention provides a method of preparing an edible product comprising non-viable bacteria providing a health benefit, the method comprising subjecting viable bacteria to at least two sub-lethal treatments to obtain the non-vi...  
WO/2007/005727A2
Microwaveable popcorn compositions, products and methods of making the same are disclosed. The composition includes unpopped popcorn kernels, an oil comprising at least one omega-3 LC PUFA, and an oil that is solid at about 20°C. The an...  
WO/2007/005725A3
The present invention includes a solid fat composition that includes an oil having saturated fat and a microbial oil having a long chain polyunsaturated fatty acid and an emulsifier. In particular, the solid fat composition can have high...  
WO/2007/005725A2
The present invention includes a solid fat composition that includes an oil having saturated fat and a microbial oil having a long chain polyunsaturated fatty acid and an emulsifier. In particular, the solid fat composition can have high...  
WO/2007/004882A3
The present invention is in the field of oil- in- water emulsions, in particular thickened oil-in-water emulsions. Characteristically the thickening does not require a thickener in the water phase and also no crystallized fat, consequent...  
WO/2007/001185A1
The present invention relates to a stable and tasty drink comprising fish oil in an oil-in-water emulsion and probiotics. Said probiotic bacteria are preferably Lactobacillus acidophilus. A process for the preparation of the drink is als...  

Matches 651 - 700 out of 6,016