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Patent Searching and Data


Matches 701 - 750 out of 5,994

Document Document Title
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;...  
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...  

Matches 701 - 750 out of 5,994