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Matches 101 - 150 out of 6,085

Document Document Title
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%...  
WO/2017/051910A1
The purpose of the present invention is to provide: a powdery fat or oil composition; a fat or oil composition for producing the powdery fat or oil composition and a method for producing the same; a food comprising the powdery fat or oil...  
WO/2017/023722A1
The invention relates to citrus fibers in dry form having a water holding capacity (WHC) of at least 35 mL of water per gram of anhydrous (0% moisture) fibers. Said fibers also have a swelling factor (SV), wherein when applying a gravita...  
WO/2017/023754A1
This application relates to canola oils comprising triacylglycerols (TAGs), wherein 11-16% of the total TAGs in the oil comprise one saturated fatty acid and two unsaturated fatty acids and wherein 82-88% of total TAGs comprise three uns...  
WO/2017/017945A1
Provided is a method for producing a low-fat spread by preparing a water-in-oil emulsion having a fat content of 50 mass% or greater, cooling the same, and then adding an aqueous phase (aqueous solution) and carrying out mixing.  
WO/2017/014677A1
The invention relates to the fat and oil industry. An edible fat-based margarine product contains vegetable oil, hydrogenated fat, palm oil, an emulsifying agent, cooking salt, flavourings, citric acid and natural carotene colouring. The...  
WO/2017/014676A1
The invention relates to the oil and fat industry. A margarine product contains vegetable oil, "M3-1" refined deodorized hydrogenated fat, palm oil, an emulsifier, table salt, drinking water, butter and clarified butter flavoring agents,...  
WO/2017/009711A1
Phospholipid preparations for the improvement of sleep and/or treatment of sleep disorders. Methods of improving sleep and/or treating sleep disorders comprising administering the same.  
WO/2017/001154A1
The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of ...  
WO/2017/002963A1
Provided is a fat/oil composition containing 70.0-96.5% by mass of edible oils and fats, 0.5-10.0% by mass of diglycerol monolaurate, and 3.0-20.0% by mass of diglycerol monooleate, the diglycerol monolaurate content and diglycerol monoo...  
WO/2016/208638A1
The present invention addresses the problems of providing an oily food which has good shape retention, melts easily in the mouth, and inhibits oils and fats from being exuded even when fats and oils having a high heavy chain fatty acid c...  
WO/2016/204089A1
The present invention addresses the problem of providing a plastic fat composition that has a low trans fatty acid content, has a good flavor even in the case of containing a palm-based fat or oil or a laurin-based fat or oil, and mainta...  
WO/2016/204141A1
The present invention addresses the problem of providing an oily food that contains a low amount of saturated fatty acids and trans-fatty acids and has a good shape retention and a low adhesion, and, in particular, an oily food that cont...  
WO/2016/193132A1
The present invention relates to the use of milk proteins as the emulsifying system for the stabilization of a confectionery water-in-oil emulsion and to confectionery water-in-oil emulsions thereof. In another aspect there is now provid...  
WO/2016/189389A1
In one or more embodiments, a vegan cheese product may be produced. The process may comprise preparing an emulsion of a vegetable protein concentrate and an emulsifier, utilizing a two-step homogenization process.  
WO/2016/188709A1
A process for the preparation of an edible fat slurry containing oil and solid fat particles of hardstock fat, in which said slurry is made by adding a melted hardstock fat to cold liquid oil in a vessel over a period of time. The invent...  
WO/2016/178221A1
The present invention refers to a method for one or both of improving sleep in a subject and treating at least one sleep problem in a subject. The method comprises administering to the subject an edible lipid composition which comprises ...  
WO/2016/170939A1
The present invention addresses the problem of providing a gel composition, which comprises a large amount of a fat or an oil containing medium-chain fatty acids in the constituting fatty acids thereof, shows no separation of the fat or ...  
WO/2016/159242A1
A roll-in margarine in which: the content of trans-fatty acids relative to all constituent fatty acids in the roll-in margarine is 4 wt% or less; the roll-in margarine contains, with respect to the entire roll-in margarine, 5-10 wt% of w...  
WO/2016/159075A1
An oil-in-water type emulsion composition that contains 48-81 mass% of a liquid oil, 4-20 mass% of decaglycerol monolaurate, 10-30 mass% of a polyhydric alcohol and 4-20 mass% of water and satisfies the following requirements: (a) [decag...  
WO/2016/151246A1
The present invention relates to a low-fat food emulsion, of the water-in-oil type, which is transparent and stable over time, including an aqueous phase, at least one surfactant and a vegetable oil or a mixture of vegetable oils, and to...  
WO/2016/149477A1
The present invention relates to a low-fat water-in-oil (W/O) emulsion comprising a fat phase in an amount of at most 60 wt% relative to the total weight of the emulsion, an aqueous phase dispersed within the fat phase and an emulsifier ...  
WO/2016/145185A1
The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.  
WO/2016/142463A1
A topical flavor composition comprising at least one hydrophilic flavor compound and at least one lipophilic flavor compound, the flavor composition being a water-in-oil emulsion having a continuous non-aqueous phase and a disperse aqueo...  
WO/2016/141164A1
An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stabi...  

Matches 101 - 150 out of 6,085