| Document |
Document Title |
|
WO/2011/066937A1 |
The invention relates to a composition having an HLB value greater than 10, which acts as an emulsifier for a solubilisate of at least one raw material and/or active substance which is insoluble or only soluble with difficulty in water, ...
|
|
WO/2011/064167A1 |
Oxidative stable oils and blends and liquid creamers containing same are provided. Methods for making liquid creamers are also provided. In a general embodiment, the present disclosure provides an oil blend having a final concentration o...
|
|
WO/2011/065946A1 |
Oxidative stable oils and blends and liquid creamers containing same are provided. Methods for making liquid creamers are also provided. In a general embodiment, the present disclosure provides an oil blend having a final concentration o...
|
|
WO/2011/055072A1 |
Vegetable oil-based liquid food composition which can be used for cooking food, in particular as a cooking or shallow-frying oil.
|
|
WO/2011/051651A1 |
Sprayable liquid edible compositions comprising an oil component in an amount 0.1 % to 70%, an aqueous component in an amount 25% to 98%, a non-stick component in an amount 0.1 % to 15% and a gum component in an amount 0.01% to 0.1 %. Th...
|
|
WO/2011/051652A1 |
Edible compositions comprising an oil component in an amount up to 10% by weight of the composition, an aqueous component present in an amount up to 98% by weight of the composition, a non-stick agent present in an amount up to 15% by we...
|
|
WO/2011/051653A1 |
There is provided sprayable edible compositions, particularly sprayable non¬ stick cooking compositions, which comprise up to 70% oil component, 28.8% to 98% aqueous component, an edible chloride component in an amount 1 % to 25% by wei...
|
|
WO/2011/051650A1 |
Sprayable edible compositions, particularly sprayable food compositions and sprayable cooking compositions, comprising an oil component, a non-stick component and a flavouring that is typically soluble in, miscible and/or emulsifiable wi...
|
|
WO/2011/051654A1 |
Sprayable liquid edible compositions comprising an oil component in an amount between 0.1 % and 70%, an aqueous component in an amount 25% to 98.9% and a sunflower lecithin component in an amount 0.1 % and 15%. In certain embodiments a s...
|
|
WO/2011/048026A1 |
Liquid creamer compositions having improved resistance to oxidation, which include an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion...
|
|
WO/2011/049556A1 |
Liquid creamer compositions having improved resistance to oxidation, which include an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion...
|
|
WO/2011/042852A1 |
The present invention relates to the use of a composition to control the degree of heat induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises polyglycerol polyricinoleic acid
|
|
WO/2011/029725A1 |
The invention relates to an edible water in oil emulsion spread comprising 20 to 80 wt% of a fat phase, a dispersed water phase, poly unsaturated fatty acid (PUFA), trace mineral, and an evenly dispersed edible seed mixture, wherein the ...
|
|
WO/2011/021770A1 |
The present invention relates to a production method for dietary fibre starch having enhanced emulsifying capacity, and to low-fat mayonnaise and margarine compositions employing the same. More specifically, it relates to low-fat mayonna...
|
|
WO/2011/006222A1 |
This invention refers to a vegetable-fat food compound, which includes i) an interesterificated base formed from liquid cottonseed oil in a larger proportion and fully hydrogenated cottonseed oil; ii) fully hydrogenated palm oil, and iii...
|
|
WO/2011/008097A1 |
The present invention relates to a method for encapsulation of an edible oil using whey protein and a reducing sugar. The edible oil comprises long chain polyunsaturated fatty acids. Also compositions comprising an edible oil obtainable ...
|
|
WO/2010/145966A1 |
Water-in-oil emulsion food product with improved spattering behaviour containing 0.01 to 1% w/w hydrophobin.
|
|
WO/2010/146527A2 |
A process for obtaining chopped or creamed garlic, which includes the steps of : separating the bulbs of garlic into cloves, peeling the cloves and mixing and chopping them with vegetable oil, salt and citric acid. Said process being a c...
|
|
WO/2010/141821A1 |
Encapsulated polyunsaturated fatty acids which can be incorporated into a baked good dough or batter without smearing or dissolution of the encapsulated product contains film-coated oil droplets encapsulated by a matrix material, a liqui...
|
|
WO/2010/139292A1 |
The invention relates to an emulsion (1) as a ready-made supplement in food based on ground raw ingredients such as sausage meat or ground meat. Said emulsion (1) includes: a) an external aqueous phase (2) containing at least one water-s...
|
|
WO/2010/139291A1 |
The invention relates to an emulsion (1) as a supplement or ingredient for producing food containing omega-3 fatty acid. Said emulsion (1) includes: a) an external aqueous phase (2) containing at least one water-soluble antioxidant disso...
|
|
WO/2010/136354A1 |
An oil-in-water emulsion comprising hydrophobin and oil wherein the oil phase has an iodine value of greater than 40 characterised in that the ratio of hydrophobin to oil is greater than 30g/litre and less than 140g/litre is provided. A ...
|
|
WO/2010/137574A1 |
Disclosed is a heated (soy sauce)-sugar mixture, which is produced by heating an aqueous mixed solution of a soy sauce and a sugar, and shows an absorbance of 0.05 to 0.40 at 430 nm when prepared into a 0.1% (w/w) aqueous diluted solutio...
|
|
WO/2010/136355A1 |
An oi l-in-water emulsion com prisi ng hydrophobi n and oi l wherein the oil-in-water emulsion has an overrun of less than 35% and wherein the oil phase has an iodine value of greater than 40 characterised in that the ratio of hydrophobi...
|
|
WO/2010/124870A1 |
The invention relates to an oil-in-water emulsion, substantially comprising protein, polysaccharide and oil or fat having unique stabilizing properties, which is suited for use as a thickener, suspending agent, coating material and as an...
|
|
WO/2010/122694A1 |
Provided are an oil gelling agent capable of forming a reverse thread-like micelle, which is highly safe to living organisms and the environment, shows a favorable texture in using and exhibits good gelling ability, and a thickened gel c...
|
|
WO/2010/121092A1 |
The present disclosure provides for improved spread formulations and methods of producing such formulations by incorporating healthy lipids containing stearidonic acid into the formulations. In one embodiment of the disclosure, a spread ...
|
|
WO2010110269A1 |
Disclosed is a browning reaction product which is prepared by heating an aqueous solution of a mixture of a saccharide with an amino acid, and has a pH value of 2.9-4.7 and a Brix of 25-65% (w/w). Also disclosed is a fat-based food which...
|
|
WO/2010/109131A1 |
The present invention relates to a food composition in the form of an oil-in-water emulsion, capable of being stored at room temperature, including phytosterols in a free or esterified form and oils that are naturally rich in omega-3 fat...
|
|
WO/2010/098663A2 |
The present invention relates to a condiment comprising an emulsion of an aqueous phase and an oil or fat phase, the emulsion comprising a potato protein protease inhibitor isolate. The invention further relates to a method for preparing...
|
|
WO/2010/095408A1 |
Provided are oil-in-water emulsions with low oil content that have high emulsion stability, whippability and shape retention after whipping, that melt well in the mouth, and that have excellent flavor, despite having a low oil content wh...
|
|
WO/2010/094839A1 |
The invention relates to a process for improving organoleptic properties of a spread containing at least one sterol and/or stanol ester and/or at least one biologically active peptide by using milk fat and/or milk solids nonfat component...
|
|
WO/2010/084541A1 |
Disclosed is an oil-in-water-type emulsion product having a milk flavor which is improved at lower cost and in a convenient manner. Specifically disclosed is a foaming oil-in-water-type emulsion which contains a milk-derived protein in a...
|
|
WO/2010/082487A1 |
Provided are an oil-gelling agent which is highly safe to living organisms and environment, shows a preferable texture in using, and has good gelling ability, and a thickened gel-like composition using said oil-gelling agent, as an oil-g...
|
|
WO/2010/076318A1 |
The present invention belongs to the field of food spreads, more specifically it relates to an emulsified spread based on olive oil that is not subjected to hydrogenation or hydroxylation, as well as to a method for preparing it. Optiona...
|
|
WO/2010/076112A2 |
A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyp...
|
|
WO/2010/072671A1 |
Food composition having a pH of between 4.8 and 7.5 containing at least 100 mg/l, preferably at least 300 mg/l of a (catechins- Zn++ salt) precipitate.
|
|
WO/2010/073536A1 |
Provided are an oil-in-water emulsion, and in particular a foaming oil-in-water emulsion, having sufficient milk flavor and body taste while using a minimal amount of milk product such as fresh cream, butter, whole powdered milk, or nonf...
|
|
WO/2010/069747A1 |
The invention relates to a process for the preparation of an edible fat continuous spread, comprising an aqueous phase, non-gelling protein and up to 40 wt% fat, comprising the steps of: a. mixing fat powder and oil wherein the fat powde...
|
|
WO/2010/069752A1 |
The invention relates to process for the preparation of an edible fat continuous spread comprising an aqueous phase and up to 45 wt% fat, comprising the steps of: a. mixing fat powder and oil wherein the fat powder comprises structuring ...
|
|
WO/2010/069751A1 |
The invention relates to Process suitable for implementation at factory scale for manufacturing an edible fat continuous food product comprising the steps of a. providing a fat mixture comprising fat powder and liquid oil; b. providing a...
|
|
WO/2010/069746A1 |
The invention relates to edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and a free flowing density of 10 to 350 g/l; with the proviso that when the fr...
|
|
WO/2010/069750A1 |
The invention relates to edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and a gel strength of 5 to 3500 Pa. The invention further relates to a method ...
|
|
WO/2010/069753A1 |
The invention relates to a process for the preparation of an edible fat continuous spread comprising an aqueous phase and further comprising a fat soluble emulsifier, comprising the steps of: a. mixing fat powder and oil wherein the fat ...
|
|
WO/2010/060714A1 |
An emulsion comprising 20-85 % of a fat phase and an emulsifier, wherein the fat phase comprises HHH, HOH, HOO triacylglycerides, wherein H is palmitic or stearic acid and 0 is oleic acid and wherein the ratio of HHH /HOH is from 0.05 to...
|
|
WO/2010/060712A1 |
An emulsion comprising 20-85 % of a fat phase and an emulsifier, wherein the fat phase comprises HHH, HOH, HOO triacylglycerides, wherein H is palmitic or stearic acid and O is oleic acid and wherein the ratio of HHH /HOH is from 0.05 to...
|
|
WO/2010/060713A1 |
An emulsion comprising a 80-15 wt% of a waterphase, 20-85 % of a fat phase and an emulsifier, wherein the fat phase comprises palm oil and palm oil olein, wherein the emulsifier comprises sorbitan ester of fatty acid, and wherein the wat...
|
|
WO/2010/060711A1 |
An emulsion comprising 20-85 % of a fat phase and an emulsifier, wherein the fat phase comprises a structuring fat, and this structuring fat composition is characterized in that it is a mixture of palm oil and palm kernel oil wherein the...
|
|
WO/2010/057852A1 |
The present invention relates in general to the field of oil powders. In particular, the present invention relates to an oil composition that is in powder form at room temperature. One embodiment of the present invention is a solid oil p...
|
|
WO/2010/055033A1 |
A structured, edible product, wherein the edible product contains, expressed on total product basis, h) between 20 and 100 wt. % of a triglyceride composition i) between 0 and 80 wt. % of a filler material j) less than 15 wt. % of water ...
|
