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Matches 51 - 100 out of 5,994

Document Document Title
WO/2017/166834A1
A method for preparing coffee cream, comprising the following steps: (1) preparing an oil phase; (2) preparing an aqueous phase; (3) adding the aqueous phase to the oil phase for mixing, stirring uniformly, and sterilizing; (4) dissolvin...  
WO/2017/166836A1
A non-hydrogenated mixed butterfat and non-dairy cream, and a preparation method therefor. The cream is made from the following ingredients in percentage by weight: non-hydrogenated vegetable oil: 8%-18%; sorbitan monostearate: 0.05...  
WO/2017/162960A1
The present invention relates to a food emulsion having a reduced fat content, of water-in-oil type, which is transparent and stable over time, comprising an aqueous phase dispersed in the oily phase in the form of droplets, said aqueous...  
WO/2017/163957A1
The present invention addresses the problem of providing: a fat which has a low trans fatty acid content, and which has both superior plasticity exhibiting excellent extensibility and superior intraoral solubility over a wide range of te...  
WO/2017/159949A1
The present invention relates to a method for placing chlorophyll a in food item in order to stabilize natural chlorophyll a. It was ascertained that: as the result of placing and storing extracted chlorophyll in powdered milk, cooking o...  
WO/2017/158599A1
The subject matter discloses an edible fat composition, comprising fat component, a protein component comprising milk protein and fiber. The protein component comprises milk caseins and may be milk, yogurt, cream and others.  
WO/2017/159708A1
The purpose of the present invention is to provide a composition or the like which contains an off-flavor substance, the off-flavor intensity of which is reduced. The present invention relates to a composition comprising an (A) off-flavo...  
WO/2017/158598A1
The subject matter discloses a puff pastry composition, comprising a dough comprising flour and water, a fat composition comprising fat component and a protein component comprising milk protein.  
WO/2017/154650A1
The present invention addresses the problem of providing a cream which has rich flavor and hardly reverts to a liquid state. A method for producing a foamable oil-in-water type emulsion composition according to the present invention comp...  
WO/2017/153423A3
The use of ultrasound or acoustics applied at a level below that which causes cavitation to control theenergy balance between particles and the liquid phase in a metastable liquid.  
WO/2017/156062A1
Vegetable-oil-based fat system including a canola oil including EPA and/or DHA, where the EPA and/or DHA are derived from a vascular plant source, and food products including such vegetable-oil-based fat system.  
WO/2017/150384A1
[Problem] To provide a method for producing a foamable oil-in-water emulsion that allows long-term refrigerated storage. [Solution] A first oil-in-water emulsion containing a milk fat part is whipped. A second oil-in-water emulsion is pr...  
WO/2017/150559A1
The present invention relates to a chocolate-like food containing a polyunsaturated-fatty-acid-containing oil and fat, and addresses the problem of providing a product in which a change in flavor over time is suppressed. The inventors di...  
WO/2017/150558A1
The present invention addresses the problem of providing a fat or oil composition that exhibits unprecedentedly high oxidation stability by using a simple method. The present invention was accomplished by discovering that the effect of e...  
WO/2017/145927A1
The present invention addresses the problem of providing: transesterified oil which has reduced saturated fatty acids and transfat contents, and which provides good properties when used as hard stock for a plastic oil/fat composition; an...  
WO/2017/143138A1
A topically-applied product comprising (i) at least one triglyceride and (ii) at least one petrolatum, wherein the topically-applied product contains, on a weight/weight basis, at least 2% triglyceride and at least 6% petrolatum. Further...  
WO/2017/141934A1
[Problem] The purpose of the present invention is to obtain: a soy protein material that possesses both high solubility and high emulsifiability with low viscosity; and an oil-in-water emulsion using same. [Solution] According to the pre...  
WO/2017/140376A1
Suggested is a consumable emulsion, comprising: (i) 3 wt.% to 12 wt.% long chain triglycerides, (ii) 97 wt.% to 70 wt.% water, (iii) 0.013 wt.% to 20 wt.% additives, wherein the weight percent of the components i) to iii) are based on th...  
WO/2017/136238A1
Reduced fat, shelf stable double emulsion condiments. The condiments produced have a reduced fat content, shelf stability, and an enhanced taste profile. The process of making the products is also described.  
WO/2017/134633A1
A method comprising: (a) bringing water and oil to a temperature above the melting point of the oil; (b) combining oil and water in a ratio (W/W) between 2:1 and 5.7:1 (c) adding 0.5% to 2% W/W of Canna arrowroot powder relative to total...  
WO/2017/134072A1
Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solu...  
WO/2017/116807A1
Disclosed are liquid nutritional compositions that include functional ingredients such as lutein and display reduced development of off-colors from lutein. The lutein is incorporated into the nutritional composition in such a way that it...  
WO/2017/116805A1
Disclosed are liquid nutritional compositions that include functional ingredients such as lutein and display reduced development of off-colors. The lutein is incorporated into the nutritional composition in such a way that it does not ad...  
WO/2017/110770A1
Provided is an acid foaming oil-in-water type emulsified composition that can suppress a change of physical properties during frozen storage and during thawing. A foaming oil-in-water type emulsified composition according to the present ...  
WO/2017/112806A1
A filtration device for filtering cooking oil is provided. The filtration device may include a hub and one or more filtration units having a central aperture to coupleably receive the hub. Each of the one or more filtration units may inc...  
WO/2017/108275A1
A process for preparing a slurry of an edible oil phase and fat powder, and to a process of preparing an edible fat-continuous spread out of such, wherein the oil phase comprises olive oil.  
WO/2017/097505A1
A batch process for preparing edible fat-continuous emulsions (such as spreads) which process is such that it enables production of such emulsions on small to very small scale (amounts of products produced e.g. from 200 g to 2 kg), in re...  
WO/2017/099574A1
The invention relates to a thermoreversible edible oleogel comprising an oil or mixture of oils, a fat or mixtures of fats, and a structuring agent or mixture of structuring agents based on a distilled monoglyceride of a saturated fatty ...  
WO/2017/096411A3
The invention provides a method for the manufacture of amylose-lipid complexes The method includes the steps of pasting a mixture of starch and a fatty acid until after the second biphasic peak viscosity is reached, hydrolysing the starc...  
WO/2017/089174A1
The present invention relates to a shelf-stable cooking-aid for coating and frying a food product in one step for example in a heating pan, the cooking aid comprising 3-28 wt% oil, 20- 60 wt% water, 2.3-5.5 wt% modified starch, 3-15 wt% ...  
WO/2017/084910A1
A process for preparing a low fat water-in-oil emulsion which emulsion comprises water, oil and a hardstock fat. The process involves combining an aqueous phase and a fat phase, wherein the fat phase comprises the hardstock fat and which...  
WO/2017/084886A1
A process for preparing a water-in-oil emulsion which emulsion comprises both oil, a midstock fraction and a hardstock fraction. The process involves blending the melted hardstock fraction with a water-continuous dispersion comprising pa...  
WO/2017/084908A1
A process for preparing a water-in-oil emulsion which emulsion comprises protein, oil and a hardstock fat. The process involves blending the melted hardstock fat with a water-continuous dispersion comprising protein and oil, wherein the ...  
WO/2017/084909A1
A process for preparing a water-in-oil emulsion which emulsion comprises oil and a hardstock fraction next to an aqueous phase. The process involves blending the melted hardstock fraction with a water-continuous dispersion comprising par...  
WO/2017/082113A1
Provided are a roll-in margarine for frozen dough and a layered puffed food manufactured using the roll-in margarine, the roll-in margarine having low trans-fatty-acid, and being used together with a dough having a low moisture content, ...  
WO/2017/076580A1
The present invention has the objective to provide a stable gas-in-oil-in-water emulsion. Such emulsions can be used as food products, for example as a mayonnaise or salad dressing. This objective has been achieved by a gas-in-oil-in-wat...  
WO/2017/075008A1
The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for ma...  
WO/2017/073480A1
The problem to be addressed by the present invention is to provide an oily food (and a composite bakery food containing the oily food) on which occurrence of blooming and graining is inhibited and which provides an excellent luster. The ...  
WO/2017/075010A1
The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase, and wherein the emulsion has an improved pick-up behaviou...  
WO/2017/071663A1
Disclosed are a non-dairy cream for baking and the preparation method thereof, same being made of the following raw materials in percentages by weight: 28-40% of plant fats, 0.02-0.5% of lecithin, 0.02-2% of salt, 0.02-0.5% of diacetyl t...  
WO/2017/069124A1
[Problem] The purpose of the present invention is to supply an oil-in-water emulsion that can be used as-is without thawing, even if same has been frozen after being whipped. [Solution] An oil-in-water emulsion having a total solids cont...  
WO/2017/067901A1
The present invention relates to a composition comprising an oil phase and a fibrous preparation of delaminated cell wall material dispersed in said oil phase, wherein the cell wall material is sourced from plant tissue, and wherein said...  
WO/2017/067917A1
The present invention relates to a composition comprising an oil phase, and particles of puffed maize kernel endosperm, dispersed in said oil phase, wherein upon sieving at least 80 wt% of said particles passes a sieve with apertures of ...  
WO/2017/067931A1
The present invention relates to a composition comprising an oil phase, and particles of puffed endosperm of a puffable seed, dispersed in said oil phase, wherein upon sieving at least 80 wt% of said particles passes a sieve with apertur...  
WO/2017/067899A1
The invention provides a composition comprising a structured oil phase, wherein the oil phase comprises, liquid oil, hardstock fat; and a fibrous preparation of delaminated cell wall material dispersed in said oil phase, wherein the cell...  
WO/2017/067926A1
The present invention relates to a composition comprising a structured oil phase, wherein the oil phase comprises liquid oil; hardstock fat; and particles of puffed maize kernel endosperm, dispersed in said oil phase, wherein upon sievin...  
WO/2017/064372A1
The present invention relates to a fat spread composition in oil-in-water emulsion comprising milk fat, vegetable oil(s), an acidified milk-based mass and water, wherein pH of the spread is in the range of 4.8-6.5 and the fat content of ...  
WO/2017/064737A1
The present invention concerns a solid creamy alimentary formulation based on olive oil comprising olive oil in an amount comprised between 50 and 90% by weight, fat of vegetable origin between 5 and 50% by weight, water between 0 and 25...  
WO/2017/055101A1
The invention relates to a low SAFA fat composition for use in an aerated emulsion, such as a filling cream, wherein the composition comprises less than 35% by weight of SAFA based on the total weight of fatty acid residues; wherein the ...  
WO/2017/055102A1
The invention relates to a chocolate spread or chocolate filling composition comprising one or more of the ingredients selected from hazelnut paste, cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lecithin; 2%...  

Matches 51 - 100 out of 5,994