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Matches 701 - 750 out of 5,883

Document Document Title
WO/2006/045180A1
An oil-in-water emulsion for use as a cream substitute in the food industry is provided. The oil-in-water emulsion is based on a mixture of vegetable, marine and/or fish oil(s), milk protein and water. The emulsion can further comprise o...  
WO/2006/043830A1
The date when the cited document was made public and/or the content of the document at the time of publication has not been further investigated or confirmed by the ISA. Thus, the cited document could not, at the present moment, be consi...  
WO/2006/042353A1
The invention relates to a method for producing a foodstuff that contains a fat carrier (7, 9), a stabiliser or a gelatinising agent (1) and a solvent (2, 2') for the stabiliser or gelatinising agent (1), said fat carrier (7, 9) containi...  
WO/2006/039991A1
An acidified edible oil in water emulsion with a pH from 3.5 to 6, comprising protein and from 1 to 40 wt% of a fat wherein the fat comprises 20 to 100 wt % of a vegetable fat composition on total fat, and wherein the composition compris...  
WO/2006/037847A1
The present invention relates to an emulsified food product comprising water, from 0 to 5% by weight triglycerides, from 0.5 to 60% by weight plant sterol and/or stanol fatty acid ester, wherein the fatty acid composition of the plant st...  
WO/2006/039372A2
Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and prefer...  
WO/2006/034556A1
This invention relates to a carotenoid composition comprising the carotenoid as particles of size smaller than 100 nanometers in an oil medium and a method of preparing the composition by milling the carotenoid in an oil medium and thera...  
WO2005122777A3
A trans free non hydrogenated high C-16 type palm fat suitable for the manufacture of trans free non hydrogenated hard structural fat that is being suitable for use in the manufacture of low SAFA (Saturated Fatty Acid) poly/mono unsatura...  
WO/2006/034059A1
Canola oils from hybrid Brassica varieties and methods for producing hybrid Brassica varieties are described. The hybrid seeds have a low, mid, or high oleic acid content and a low linolenic acid content.  
WO2004064537A3
A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty...  
WO2004064987A3
A method of producing one or more of a carbohydrate ester, a protein ester, a protein subunit ester or a hydroxy acid ester, which method comprises admixing an acyl donor, an acyl acceptor and water to produce a high water environment co...  
WO/2006/029080A2
The invention provides a trans fat replacement system that is a stable and shelf storable mixture of edible oil and an expanded, low-density carbohydrate for use in preparing baked goods having a reduced trans fat content. Depending upon...  
WO/2006/024620A1
The present invention relates to an improved method for solubilising an oil-soluble pigment efficiently in an oil or fat by extraction of a solid preparation containing the oil-soluble pigment, where the extraction takes place in the pre...  
WO/2006/021334A1
Oil in water emulsions with good firm texture can be prepared by a process wherein oil comprising unsaturated fatty acid residues is added after acidification. The resulting emulsions do not show off flavour which is often found for emul...  
WO2004020977A3
A method for stabilizing lipid components is provided in which a protein-lipid emulsification product is formed, and the isoelectric point of the emulsification product is determined. The pH of the emulsion is adjusted below the isoelect...  
WO/2006/015675A1
The invention relates to skin-cosmetic preparations containing active complexes having advantageous effects upon the skin, particularly with regard to improvements in moisture enrichment, lipid provision and elasticity of the skin. The a...  
WO/2006/011331A1
It is intended to provide a water-in-oil type emulsifier composition to be rolled in which is used in producing layered and risen wheat foods such as pies and Danish pastries, can enrich the juicy texture inherent to a milk-origin fats s...  
WO/2006/009259A1
A novel food material useful as an alternative for edible fat or oil; an alternative for edible fat or oil comprising the food material; a food prepared with the use of the fat or oil alternative; a novel material useful as a water absor...  
WO2005110109A3
Colorimetric and fluorometric methods are disclosed for the rapid, accurate, selective, and inexpensive detection of homocysteine, or of homocysteine and cysteine, or of cysteine. The methods may be employed with materials that are readi...  
WO/2006/003981A1
The invention aims at developing an oil-in-water emulsion which does not contain any emulsifying agent and has fundamental properties essential to cream, e.g., flavor and overrun. An oil-in-water emulsion having fundamental properties es...  
WO/2006/002739A1
Edible oil in water emulsion comprising a natural structuring hardstock fat, which is preferably isolated from plants belonging to the genus Allanblackia or the genus Pentadesma.  
WO/2006/002130A1
An oil-continuous edible spread has a reduced-fat characteristic, being composed of an oil phase and a flavored syrup phase, each making up a primary portion of the oil­-continuous edit e product. The oil-continuous edible product is a ...  
WO/2005/122777A2
A trans free non hydrogenated high C-16 type palm fat suitable for the manufacture of trans free non hydrogenated hard structural fat that is being suitable for use in the manufacture of low SAFA (Saturated Fatty Acid) poly/mono unsatura...  
WO/2005/122778A1
The present invention relates to a process for preparing a stable emulsion/dispersion of an oil and an aqueous phase, wherein a β-glucans rich substrate, derived from oat or barley grain, is the active emulsifying component.  
WO/2005/120254A1
A fermented flavoring material which, when used in various foods, can impart a rich milky flavor and a body taste to the foods; and an emulsion of the W/O or O/W/O type which comprises the fermented flavoring material and in which the ou...  
WO2004103088A3
A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprisi...  
WO/2005/121171A1
The invention describes specific proteinous nano-films on hydrophilic-hydrophobic interfaces. It was found that specific proteins can form thin molecular layers on curved or planar hydrophobic surfaces that effectively prevent material t...  
WO/2005/116303A1
A method for controlling the chemical composition of an electroplating bath solution used to plate a plurality of substrates by providing the electroplating bath solution to a small-volume plating cell configured to minimize additive bre...  
WO/2005/115159A1
The present invention relates to a water-in-oil emulsion, in particular in the form of a sauce or soup, the emulsion at least comprising: a water phase; a fat phase; an emulsifier; optionally one or more weak acids or derivatives thereof...  
WO/2005/112654A2
The invention provides compositions for an administration to a mammal orally or in a suppository that include one or more edible oils (preferably including one or more omega-3 fatty acids), one or more plant stanols, phytosterols, or est...  
WO/2005/112654A3
The invention provides compositions for an administration to a mammal orally or in a suppository that include one or more edible oils (preferably including one or more omega-3 fatty acids), one or more plant stanols, phytosterols, or est...  
WO2005084129A8
The present invention relates to structured triglyceride, to parental nutrition emulsions comprising same, and use thereof. In particular, the invention relates to structured triglycerides comprising at least one medium chain C6-C12 fatt...  
WO/2005/110110A2
A food composition in which omega-3 fatty acids are stabilized against oxidation is disclosed. The food composition contains about 4 to about 100 weight percent of the composition in which triglycerides containing omega-3 fatty acids (an...  
WO/2005/110109A2
Colorimetric and fluorometric methods are disclosed for the rapid, accurate, selective, and inexpensive detection of homocysteine, or of homocysteine and cysteine, or of cysteine. The methods may be employed with materials that are readi...  
WO/2005/110370A1
The present invention concerns an oil-in-water emulsion wherein the oil droplets of a diameter in the range of 5 nm to hundreds of micrometers exhibit a nano-sized structurisation with hydrophilic domains with a diameter size in the rang...  
WO/2005/107489A1
The present invention provides a novel cellular solid structure which can be used to structure an oil-water mixture into a semi-solid state. The invention is particularly useful in the manufacture of food products, such as margarine-like...  
WO/2005/104863A1
A fat composition which contains diacylglycerols, which were found to have the effect of inhibiting body fat accumulation, in a high concentration and is reduced in the content of trans-form unsaturated fatty acids, which are thought to ...  
WO/2005/102065A1
The Invention describes a manufacturing process, the resulting product and its usages: a thermo-resistant, thermo-irreversible gel made from vegetable and/or animal fat(s). An initial plastic emulsion is made by emulsifying Component A, ...  
WO2005084129A3
The present invention relates to structured triglyceride, to parental nutrition emulsions comprising same, and use thereof. In particular, the invention relates to structured triglycerides comprising at least one medium chain C6-C12 fatt...  
WO/2005/099464A2
By combining lecithin and oil as the principal ingredients, a highly effective, uniform, widely dispersed, pan release spray product is achieved with the lecithin comprising a de-oiled powdered lecithin. The de-oiled , powdered lecithin ...  
WO/2005/094597A1
The present invention relates to a process for the production of polyunsaturated fatty acid and micronutrient rich zero-trans shortening by chemical interesterification to produce nutritionally and fictionally superior shortening without...  
WO2004054702A8
The invention relates to a complex coacervate encapsulate comprising a lipophilic core and a hydrophilic wall, wherein the wall substantially covers the core, wherein the wall substantially consists of beta-lactoglobulin and one or more ...  
WO/2005/090534A1
A method for producing a powder containing an oil-soluble substance, which comprises dispersing an oil-soluble substance and a calcium component into an aqueous solution in the presence of a surfactant, and drying the resultant mixed flu...  
WO/2005/089561A2
A milk-alternative product which is an emulsion of an oil -containing phase in an aqueous phase, wherein the oil -containing phase comprises a plurality of droplets, each droplet having an outer shell of oil and a core of a filler substa...  
WO/2005/089564A1
A method of producing a water-in-oil product is described. The method comprises the step of: admixing a hydrophobic component with a water-in-oil emulsion to form said water-in-oil product, wherein said hydrophobic component comprises a ...  
WO/2005/089568A1
The present invention relates to a shortening system, for use as dough fat or filling fat; for instance, a shortening system containing, consisting essentially of, or consisting of, unhydrogenated or non-hydrogenated vegetable oil, such ...  
WO/2005/089563A1
The invention provides a process for the preparation of a stable ungelatinised starch-containing oil-in-water emulsion in the absence of an added emulsifier which comprises subjecting a mixture of flour and/or starch, an oil and an aqueo...  
WO/2005/089561A3
A milk-alternative product which is an emulsion of an oil -containing phase in an aqueous phase, wherein the oil -containing phase comprises a plurality of droplets, each droplet having an outer shell of oil and a core of a filler substa...  
WO2005016025A3
Disclosed is a food composition containing oils and a membrane separated lecithin. The lecithin has a ratio of alkali metals to alkaline earth metals ranging from greater than 0 to 10.  
WO/2005/089560A1
The present invention relates to shelf-stable liquid products, for example diary products, comprising micro-organisms, especially probiotics. The micro-organisms are able to survive for several months at room temperature basically due to...  

Matches 701 - 750 out of 5,883