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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...
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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...
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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...
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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...
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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...
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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...
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WO/2005/107489A1 |
The present invention provides a novel cellular solid structure which can be used to structure an oil-water mixture into a semi-solid state. The invention is particularly useful in the manufacture of food products, such as margarine-like...
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WO/2005/104863A1 |
A fat composition which contains diacylglycerols, which were found to have the effect of inhibiting body fat accumulation, in a high concentration and is reduced in the content of trans-form unsaturated fatty acids, which are thought to ...
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WO/2005/102065A1 |
The Invention describes a manufacturing process, the resulting product and its usages: a thermo-resistant, thermo-irreversible gel made from vegetable and/or animal fat(s). An initial plastic emulsion is made by emulsifying Component A, ...
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WO/2005/099464A2 |
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 ...
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WO/2005/094597A1 |
The present invention relates to a process for the production of polyunsaturated fatty acid and micronutrient rich zero-trans shortening by chemical interesterification to produce nutritionally and fictionally superior shortening without...
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WO/2005/090534A1 |
A method for producing a powder containing an oil-soluble substance, which comprises dispersing an oil-soluble substance and a calcium component into an aqueous solution in the presence of a surfactant, and drying the resultant mixed flu...
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WO/2005/089561A2 |
A milk-alternative product which is an emulsion of an oil -containing phase in an aqueous phase, wherein the oil -containing phase comprises a plurality of droplets, each droplet having an outer shell of oil and a core of a filler substa...
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WO/2005/089564A1 |
A method of producing a water-in-oil product is described. The method comprises the step of: admixing a hydrophobic component with a water-in-oil emulsion to form said water-in-oil product, wherein said hydrophobic component comprises a ...
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WO/2005/089568A1 |
The present invention relates to a shortening system, for use as dough fat or filling fat; for instance, a shortening system containing, consisting essentially of, or consisting of, unhydrogenated or non-hydrogenated vegetable oil, such ...
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WO/2005/089563A1 |
The invention provides a process for the preparation of a stable ungelatinised starch-containing oil-in-water emulsion in the absence of an added emulsifier which comprises subjecting a mixture of flour and/or starch, an oil and an aqueo...
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WO/2005/089560A1 |
The present invention relates to shelf-stable liquid products, for example diary products, comprising micro-organisms, especially probiotics. The micro-organisms are able to survive for several months at room temperature basically due to...
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WO/2005/084452A1 |
An antioxidant composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing sugars, sugar polyols, medium-chain trigly...
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WO/2005/084129A2 |
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...
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WO/2005/079605A1 |
An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt% protein, 10-50 wt% vegetable oil, 0.5-5 wt% stearoyl lactylat...
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WO/2005/079591A1 |
The invention relates to a fats and oils composition containing diglyceride, and relates to margarine, fried oil and food containing the composition. The diglyceride in the composition is at least of 30wt.%, the saturated fatty acid in t...
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WO/2005/079601A1 |
The invention relates to the domain of life's necessities, more particularly, to nutrition, and specifically several food supplements, characterised in comprising alpha-linoleic acid, or one of the esters thereof, or triglycerides made f...
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WO/2005/074726A1 |
A method of preserving a food product from both deterioration due to microbial growth and oxidation of any constituent fats or oils which may be present within said food product comprises adding to the food product one or more phytostero...
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WO/2005/070227A1 |
The present invention relates to the field of food production, in particular to methods of producing improved semi-solid food products and to the improved semi-solid food products themselves and their use. In particular, in-mouth salivar...
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WO/2005/070228A1 |
An oil-in-water type emulsion for photoexposed food exhibiting photodeterioration resistance that even when exposed to light from fluorescent lamps, etc., has little quality deterioration, such as degraded taste or foul odor, and excels ...
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WO/2005/071053A1 |
Process wherein the fatty acid residues on a glyceride moiety are randomised over the terminal and middle positions, wherein the process proceeds to a conversion degree on the terminal positions, Re, ranging from 0.3 to 0.95, and wherein...
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WO/2005/063033A1 |
The present invention relates to a spreadable and/or spoonable water-continuous, gelatine free cream alternatives comprising 10 to 50 wt% of a fat blend and up to 5 wt% of a biopolymer other than gelatine as a thickener, in addition to w...
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WO/2005/058067A1 |
The invention relates to a water-in-oil emulsion food product with improved spattering behaviour comprising 0.1-5 wt.% of a porous powderous vegetable matter made from nuts, seeds, kernels, pits and cellulose having a volume weighted mea...
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WO/2005/058066A1 |
Method for improving the spattering behaviour of a cooking fat product containing 0 - 5 wt.% of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0 - 5 wt.% of a dispersed aqueous phase, b. sele...
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WO/2005/058069A1 |
The invention relates to the food and pharmaceutical industries, in particular to food biological additives. The aim of said invention is to increase the of thefood biological additives efficiency. The inventive food biological additive ...
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WO/2005/053414A1 |
Protein-containing suspensions such as milk that are preserved by a UHT treatment, show age gelation. This age gelation can be reduced by inclusion of an emulsifier with an HLB value below 16.
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WO/2005/052102A1 |
The present invention relates to an oil composition containing a large amount of a. diglyceride of conjugated linoleic acid (CLA), and more particularly to an oil composition with body weight control, anticancer, antioxidation and immune...
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WO/2005/051089A1 |
A feed liquid, for example, a molten fat, is formed into at least one sheet of flowing particles and is cooled by directing cryogen at the particles from both sides of the sheet. By this means, a molten liquid such as fat may be spray cr...
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WO/2005/051103A1 |
A food product comprises a fat continuous emulsion, wherein the emulsion comprises a material comprising one or more organic compounds, said material being obtainable as an extract from pine needles.
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WO/2005/048722A1 |
Diacylglycerol (DAG) oil provides unique health and nutritional advantages relative to triacylglycerol (TAG) oils. Food products including baked goods, such as, for example, cale, muffins, brownies, breads and cookies, doughs and batters...
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WO/2005/046352A1 |
According to the present invention, fat and caloric content of dips can be reduced by the replacement of a portion fat content normally found in dips with an equal amount of emulsified liquid shortening composition comprising dietary fib...
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WO/2005/046350A1 |
According to the present invention, fat and caloric content of dressings can be reduced by the replacement of a portion fat content normally found in dressings with an equal amount of emulsified liquid shortening composition comprising d...
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WO/2005/041676A1 |
The invention relates to a process for preparing water continuous acidified emulsions that can be used as a spread on food products including bread or toast or as a semi-solid acidified cream. The process comprises the steps of homogenis...
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WO/2005/041692A1 |
[PROBLEMS] To stably disperse vegetable sterol in an aqueous food or an emulsified food without worsening the food taste. [MEANS FOR SOLVING PROBLEMS] A complex of vegetable sterol with yolk lipoprotein is obtained. This complex can be o...
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WO/2005/041690A1 |
[PROBLEMS] To provide an oil-in-water type emulsion food which contains vegetable sterol capable of lowering blood cholesterol level, shows a smooth texture on the tongue and has a high emulsion stability. [MEANS FOR SOLVING PROBLEMS] An...
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WO/2005/041677A1 |
The present invention relates to methods for producing low fat spread emulsions stabilised with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the w...
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WO/2005/039317A1 |
An edible emulsion with insoluble fiber thickener and a viscosity-building emulsifier as part of a diary base is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food prod...
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WO/2005/039310A2 |
An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber have consume...
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WO/2005/039314A1 |
The invention provides a kit for preparing salads comprising at least one cooked ingredient and at least one fruit, vegetable or cereal product, wherein the kit comprises a cooking composition comprising less than 40%wt of fat and flavou...
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WO/2005/039300A1 |
Emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid, as well as a method for making the compositions, are disclosed. According to the present invention, dietary fiber gel can be subjected to micro-part...
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WO/2005/039316A1 |
An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber and diary in...
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WO/2005/039315A1 |
An edible emulsion with insoluble fiber thickener and a viscosity-building emulsifier is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edibl...
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WO/2005/037373A1 |
Disclosed is a dietary ingredient comprising at least one edible lipid which does not inhibit mineral absorption, enhances mineral absorption and intake, particularly a chemically or enzymatically synthesized synthetic oil, particularly ...
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WO/2005/036987A1 |
Disclosed is an enzymatically prepared fat base composition comprising a mixture of vegetable-derived triglycerides, characterized in that it has a total palmitic acid residues content of at most 38% of the total fatty acid residues, and...
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WO/2005/034913A1 |
A liquid preparation composition which has excellent stability and suffers neither settling nor scale deposition even when stored for long. The liquid preparation composition is characterized by comprising a lipid-soluble substance, a su...
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