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Matches 701 - 750 out of 5,942

Document Document Title
WO/2006/081794A1
The invention relates to dietary food, especially in the form of dietary drinks, deserts, bars, soups, sauces, and pastries, the fatty acids contained in said food being essentially natural fatty acids with a chain length of up to C 18, ...  
WO/2006/079445A1
The invention relates to an edible dispersion having a Bostwick value of at least 4 at 15 °C, wherein: 1 wt.% < H3 < 6 wt.%; 1 wt.% < H2U < 20 wt.%; and wherein at least 30 wt.% of the H3 triglycerides consist of monoacid triglycerides;...  
WO/2006/069619A3
A composition comprising: a) a primary lipid component obtainable as the reaction product of one or more carboxylic acids with at least one of glycerol and propylene glycol; b) a co-lipid component selected from at least one of phosphoru...  
WO/2006/069619A2
A composition comprising: a) a primary lipid component obtainable as the reaction product of one or more carboxylic acids with at least one of glycerol and propylene glycol; b) a co-lipid component selected from at least one of phosphoru...  
WO/2006/072084A3
The present invention provides methods for enhancing the quality of life of a growing animal by feeding the animal a quality of life enhancing amount of a composition comprising about 10% by weight protein, about 4% by weight fat, and ab...  
WO/2006/070026A1
The invention relates to a microemulsion of polar antioxidants in edible oils. The invention comprises the formation of microemulsions from a fraction that is rich in polar antioxidants in an oily medium, specifically in edible oils. The...  
WO/2006/064910A1
It is intended to provide a bread-improving agent which shows a highly excellent preservative effect of imparting antifungal properties while sustaining effects of improving the physical properties and taste of bread products. A fermente...  
WO/2006/062008A1
An acidic oil-in-water type emulsified food containing an egg albumen hydrolysate. A method of producing the acidic oil-in-water type emulsified food comprising the step of emulsifying an aqueous phase component and an oily phase compone...  
WO/2006/058382A1
The present invention broadly resides in an extraction method and system for extracting oil from materials, including subjecting material for extraction to liquid dimethyl ether solvent; separation of the solvent liquor containing the ex...  
WO/2006/058634A1
A nutrition bar or other food which incorporates pro-oxidants and/or polyunsaturated fatty acids or their sources in encapsulated form, especially as microcapsules. The pro-oxidants may be metal salts such as copper, manganese, iron and/...  
WO/2006/059592A1
A process for producing a fat composition which comprises: (a) the step of mixing a fat (A) comprising triglycerides in which fatty acids having 14 or less carbon atoms account for 50-100 mass% of all constituent fatty acids with a fat (...  
WO/2006/056306A3
The present invention relates to heavy chain immunoglobulins or fragments thereof of the VHH or VNAR type, or domain antibodies (dAbs) of the heavy or light chains of immunoglobulins or fragments thereof, suitable for use in the manageme...  
WO/2006/053647A1
The present invention provides edible aqueous oil-in-water emulsions comprising 15-70% wt oil having a saturated fatty acid content of at least 20% wt and at least 10% wt of said oil being solid at 37 °C, 0.1-5% wt emulsifier which is a...  
WO/2006/054707A1
A method of producing cream from milk which comprises concentrating milk with the use of a membrane, then separating cream from the milk and pasteurizing the cream, wherein the dissolved oxygen concentration in the milk is lowered before...  
WO/2006/048630A1
The invention provides a liquid edible product comprising a first liquid component, a second liquid component dispersed in the first liquid component to form an emulsion, and an emulsifier comprising a sucrose ester or a functionally equ...  
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...  

Matches 701 - 750 out of 5,942