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Patent Searching and Data


Matches 701 - 750 out of 6,106

Document Document Title
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...  
WO2005110110A3
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/2006/131539A1
The present invention relates to a non- hydrogenated vegetable fat composition suitable for use in confectionery fats. The non-hydrogenated vegetable fat composition consists of an interesterified fat obtained by subjecting a blend of an...  
WO/2006/132042A1
It is intended to provide a nutritional supplement for a food or a medicine, by which a food or a medicine being hard to take or a food-industry waste having a high nutritional value can be easily and safely taken even by young children ...  
WO/2006/120910A1
An oil/fat composition comprising an oil/fat which is in the free-flowing form at 30&ring C, a solid fat which is derived from palm oil and has an iodine value ranging from 0 to 21 and an extremely hardened high erucin rapeseed oil, the ...  
WO2005099464A3
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/2006/117069A1
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, 0.1-5% wt of an emulsifier system. The oil preferably comprises hydrogenated and unhy...  
WO/2006/115420A1
The invention relates to an emulsion for protecting oxidisable lipids from oxidative damage and methods of making the same. The lipids are encapsulated in a complex of casein and whey protein.  
WO2006087091A3
Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispe...  
WO/2006/112138A1
Disclosed is a foamable oil-in-water emulsion which has excellent feeling in the mouth, meltability in the mouth, and flavor and taste when whipped into a whip cream and also has high emulsion stability and whipping property. The foamabl...  
WO/2006/109340A1
The product is enriched and integrated with natural extracts and organic additives comprising organic antioxidants composed of biophenols fractions of vegetable origin through dehydration of the natural extracts and solubilization thereo...  
WO2005086976A3
An emulsion system and method for controlling the digestion of a fat or an oil component is provided including a substantially hydrophobic food-grade component, and at least one of an emulsifier component, and one or more of polymeric co...  
WO2006062699A3
The present invention describes compositions and methods containing waterdispersible phytosterol esters useful in the reduction of serum cholesterol when consumed as part of a heart healthy diet. The compositions and methods can be used ...  
WO2005012471A3
The present disclosure provides low trans-fatty acid fat compositions, methods of hydrogenating unsaturated feedstocks (e.g., oils), and hydrogenation catalyst compositions. One exemplary method involves producing a catalyst composition ...  
WO2006039372A3
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/2006/095505A1
A filling which is superior in heat resistance to conventional products and has satisfactory meltability in the mouth. The heat-resistant filling is a fat composition (A) which is obtained by mixing a fat having a melting point not highe...  
WO/2006/093459A1
A foodstuff particulate lipid composition comprises a particulate solid non-lipid carrier and an oil-in-water emulsion on the carrier capable of being released from the carrier on contact with aqueous media to form an oil-in-water emulsi...  
WO2005011391A3
This disclosure describes select low trans-fatty acid fats and fat compositions and methods of making such fats and fat compositions. These fats and fatcompositions achieve properties commonly associated with typical partially hydrogenat...  
WO/2006/087748A1
The product is enriched and supplemented with natural extracts and organic additives comprising organic antioxidants consisting of fractions of biophenols of vegetable origin, preferably different from those existing naturally in olive o...  
WO/2006/087093A1
Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispe...  
WO/2006/087091A2
Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispe...  
WO/2006/085672A2
A method for isolating one compound or more than one compound from a biomass which contains microorganisms that have produced the compound or compounds, the method comprising the following steps: (a) preparing or obtaining wet cells havi...  
WO/2006/084553A1
A method for producing a microbiologically stable and safe food composition is described. The method includes the step of contacting a food composition with a saturated, unsaturated, and optionally, an aromatic preservative in order to p...  
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;...  

Matches 701 - 750 out of 6,106