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WO/2014/160920A1 |
A process for the production of a stable water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the process comprises: an emulsification step wherein the aqueous phase and fat phase are mixed under high shear, charact...
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WO/2014/139762A1 |
Aerated edible water-in-oil emulsion with an overrun of from 2 to 200 % comprising from 10 to 85 wt. % of liquid oil; from 0.5 to 50 wt. % of hardstock fat; from 10 to 85 wt. % of water-phase; from 0.45 to 3 wt. % of lecithin.
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WO/2014/140245A1 |
The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking ...
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WO/2014/140042A1 |
A spread or margarine which is intended to serve as a tasty, indulgent product and at the same time provide good health benefits to the consumer. The spread combines high levels both of monounsaturated fatty acids, which are thought to b...
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WO/2014/140244A1 |
The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as ...
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WO/2014/136639A1 |
The problem addressed by the present invention is to provide: an emulsified oil composition that obtains high foaming power and foam stability and can impart to confectionary/bread a conventionally nonexistent soft sensation and moist se...
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WO/2014/136637A1 |
The problem addressed by the present invention is to provide: an emulsified oil composition that easily fits in with confectionary production and bread production dough, and obtains high foaming power and foam stability; and confectionar...
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WO/2014/118489A1 |
A food composition comprising a colloidal system having particles therein and a process for its preparation. The composition can be a confectionery composition such as chocolate. The system comprises either a continuous fat phase having ...
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WO/2014/117883A1 |
The invention relates to a process to manufacture a water-in-oil emulsion, comprising • 10 to 85 wt. % of liquid oil; • 0.5 to 50 wt. % of fat powder comprising hardstock fat; • 10 to 85 wt. % of a water-phase; • 0.005 to 5 wt. %...
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WO/2014/115795A1 |
An oil-in-water-type emulsified composition for a noodle strip, containing a: 25-50% by mass of a fat, b: 0.06-1.8% by mass of a phospholipid, c: 30-60% by mass of a polyhydric alcohol, d: 0.3-2.4% by mass of a polyglycerin fatty acid es...
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WO/2014/105218A2 |
Aqueous multiphase compositions are stabilized using a blend of cellulose ether and nanocrystalline cellulose. The multiphase compositions can include particulates dispersed in water, oil in water emulsions, foams, and combinations of th...
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WO/2014/094921A1 |
The invention relates to a solubilisate consisting of curcumin comprising an amount of less or equal 10 wt %, preferably less or equal 7.5 wt %, particularly preferably 6 wt % and at least one emulsifier having an HLB value in the range ...
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WO/2014/095354A1 |
The invention relates to a multiphase system or gel composite system having syneresis, consistency and texture adjustable within wide limits. In order to achieve this, the multiphase system comprises an aqueous, continuous phase (W2) inc...
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WO/2014/095180A1 |
The invention provides a method of preparing an oil-in-water emulsion having an oil content of 5-69 wt.% and a water content of 30-92 wt.%, said method comprising combining the following ingredients in the indicated amounts: 5-69 parts b...
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WO/2014/097218A1 |
The present invention relates to an alternative way in which to overcome the limitations encountered in the use of essential oils as preservatives, and proposes sunflower oil modified enzymatically by treatment with lipase, the process o...
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WO/2014/092531A2 |
The present invention relates to bakery shortenings prepared from palm diacylglycerol and a method for producing the same. In a first aspect of the invention, the bakery shortening comprises a palm diacylglycerol stearin and a palm mid-f...
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WO/2014/089274A1 |
The present disclosure provides food products including edible, non-hydrogenated fats with good oxidative stability despite elevated levels of very long chain omega-3 polyunsaturated fatty acids, e.g., EPA and DHA, from a vegetable oil.
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WO/2014/087320A1 |
An aerated nut butter comprising lactic acid esters of mono-and diglycerides.
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WO/2014/083124A1 |
The present invention relates to a powderous formulation comprising powder particles. These powder particles do comprise polyunsaturated oils, especially polyunsaturated fatty acids, and the powder do have at the same time an excellent s...
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WO/2014/076432A1 |
The present invention relates to a process for the production of a powdered dry emulsion containing at least one lipophilic active ingredient, intended for improving the bioavailability of said lipophilic active ingredient, which compris...
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WO/2014/067637A1 |
The invention relates to the structuring/substructuring of multi-phase fatty masses which have a temperature-independent consistency and stability to the greatest possible extent over a known wide temperature range, and which have adjust...
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WO/2014/065346A1 |
The purpose of the present invention is to provide technology for stably emulsifying a liquid composition containing a terpenoid while said liquid composition is in a transparent state. Provided is an O/W microemulsion that comprises (A)...
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WO/2014/063327A1 |
A whippable topping composition comprising: (a) water-soluble carbohydrates, (bl) hydrogenated vegetable fat, (b2) optionally milk fat, (c) an emulsifier formulation having an HLBFormuiation value of less than 9, (dl) a first hydroxyprop...
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WO/2014/060566A1 |
The present invention relates to beadlets comprising at least one carotenoid and matrix material, which comprise wax(es) and/or fat(s) with a melting point of between 40 to 85 °C, as well as to the production of such beadlets and to the...
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WO/2014/056720A1 |
Process for manufacturing a spreadable edible emulsion, the emulsion comprising oil, water and a micronised fat powder, wherein during processing the oil with the fat powder with a minor amount of water is stored for a period of from 8 h...
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WO/2014/059112A1 |
A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat i...
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WO/2014/051115A1 |
Provided is a carotenoid-containing oil-in-water emulsion composition that: comprises a carotenoid, a higher fatty acid that has a total of 12 or more carbon atoms and that is included at a ratio of 0.001 to 2 times the mass of the carot...
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WO/2014/051116A1 |
Provided is a lycopene-containing oil-in-water emulsion composition that: comprises an oil phase containing 0.00001-0.1 mass% of lycopene relative to the total mass of the emulsion composition and an aqueous phase containing at least one...
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WO/2014/050488A1 |
The purpose of the present invention is to provide a compound-type plastic oil-and-fat composition containing butterfat and having a low trans fatty acid content, the oil-and-fat composition having favorable crystallinity and melt-in-the...
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WO/2014/047492A1 |
Spoonable, pourable, and/ or spreadable dressings or edible continuous aqueous emulsions are provided that include a fat blend that is a specific balance of a solid fat portion or solid fat fraction (which may or may not be pre-crystalli...
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WO/2014/044582A1 |
The invention relates to an edible water-in-oil emulsion comprising a fat-phase comprising a first hardstock and a second hardstock, wherein said fat-phase has a total amount of hardstock of from 2 to 60 wt. %, based on the total weight ...
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WO/2014/044523A1 |
The invention relates to a process for the manufacture of an edible water-in-oil emulsion comprising 10 to 85 wt. % of liquid oil, 0.5 to 50 wt. % of hardstock fat, 10 to 85 wt. % of a dispersed water-phase; comprising the steps of: a) p...
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WO/2014/040918A1 |
A method where a continuous flow of an oil-in-water emulsion is fed to a cavitator (10), the oil-in-water emulsion is tempered and then reversed or broken in the cavitator (10) and a continuous flow of water-in-oil emulsion or broken oil...
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WO/2014/038670A1 |
Provided is a foamable oil-in-water emulsified oil or fat composition which has, as a main component thereof, palm oil or fat, which does not easily solidify, which melts in the mouth, and which is low cost. The foamable oil-in-water emu...
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WO/2014/037107A1 |
The present invention relates to an edible water-in-oil emulsion comprising a fat content ranging 15 and 95% and comprising a chocolate inclusion content ranging between 5 and 50%, which chocolate inclusions have a size ranging between 1...
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WO/2014/022505A1 |
Disclosed are methods of improving the sensory and oxidative stability of oils (e.g., plant and animal oils) by combining an oil and an antioxidant composition comprising green tea extract and deodorizing the oil. Oils prepared by these ...
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WO/2014/020114A1 |
Anew fat blend composition allowing the preparation of a fat spread composition lowering the cholesterol level in human beings, said fat blend comprising 20% or less of saturated fatty acids among which: -38% or less are palmitic acid (C...
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WO/2014/022051A1 |
Provided herein are nutritional creamer compositions comprising a vegetable oil blend, wherein the vegetable oil blend provides a suitable fatty acid profile or saturated fats, polyunsaturated fats, monounsaturated fats, and trans fatty ...
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WO/2014/020734A1 |
The present invention relates to a product that can be used, in a food product containing fat, as a partial or complete substitute for such fat. More specifically, the present invention relates to a solid oil and fat-like composition com...
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WO/2014/016250A1 |
The present invention relates to a method for increasing the SUS content in an oil or in an olein fraction, comprising performing 1, 3-selective enzymatic intraesterification on a natural starting oil or olein fraction prepared therefrom...
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WO/2014/007665A1 |
A method of production of a fat mix with a decreased fat content, consisting in cream separation from milk, fat content normalisation, pasteurisation, preparation of a cream mixture with milk powder and/or other protein carriers, pasteur...
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WO/2014/005797A1 |
Fat powder comprising hardstock fat co-crystallized with at least one emulsifier, • wherein said emulsifier has a HLB value of 8 or lower and comprises at least 40 wt. %, based on the total weight of the emulsifier, of mono- and/or dig...
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WO/2014/004018A1 |
A method of preparing an edible oleogel comprising combining an edible triacylglycerol oil or triacylglycerol fat and ethylcellulose in a weight ratio of from 99: 1 to 80:20 to form a mixture, and heating and agitating the mixture at a t...
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WO/2014/001031A1 |
The present invention relates to edible water-in-oil emulsion comprising 15-65wt.% of a continuous fat phase and 35-85 wt.% of a dispersed aqueous phase, said emulsion containing by weight of the dispersed aqueous phase: 0.2-7 wt.% of ge...
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WO/2013/192436A1 |
Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also...
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WO/2013/184983A1 |
Methods for preventing oxidation in lipids using organic acids are disclosed. Compositions including the lipids are also disclosed.
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WO/2013/174585A1 |
The present invention relates to an oil containing gas bubbles, sucrose fatty acid ester and hydrophobin. Moreover the invention relates to a method of making these products, as well as using this composition to reduce spattering during ...
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WO/2013/176207A1 |
Provided are a low-fat spread that shows a high emulsification stability and good microbiological storage properties and has a savory taste, and a method for manufacturing the same. The spread is manufactured by mixing a starch with an a...
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WO/2013/175174A1 |
An emulsion contains 50 to 90% by weight of an aqueous phase and 10 to 50% by weight of an oil phase containing 30 to 90% by weight of a diluent oil, and at least 10% by weight of at least one polyunsaturated fatty acid and/or derivative...
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WO/2013/171027A1 |
Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt.% of total fat, said process comprising the steps of: a. providing a water-phase; b. providing liquid oil; c. ...
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