Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 101 - 150 out of 5,268

Document Document Title
WO/2022/263401A1
The invention relates to a process for manufacturing oil-in-water emulsions with a PFAT5 value that remains below 0.05 % for at least 24 hours, preferably for at least 48 hours after admixing the emulsions with an amino acid and a glucos...  
WO/2022/254764A1
This 3-hydroxybutyric-acid-containing oil and fat composition contains 3-hydroxybutyric acid and/or a salt thereof, an edible oil and fat, and a protein, and has improved dispersibility in water.  
WO/2022/251180A1
A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first...  
WO/2022/248578A1
Edible fat-containing product comprising an aqueous phase and 30-99 wt.% of a fat phase, comprising a liquid vegetable oil and a structuring fat, wherein the structuring fat does not contain palm oil or palm oil-derived fractions, wherei...  
WO/2022/248490A1
The invention relates to a fat composition comprising from 18.0% to 45.0% by weight of lauric acid (02:0); from 5.0% to 20.0% by weight of palmitic acid (06:0); from 4.0% to 18.0% by weight of stearic acid (08:0); a weight ratio of lauri...  
WO/2022/236434A1
The present disclosure relates to hashish products and processes for manufacturing same. The processes comprise mixing pre-treated isolated cannabis trichomes under conditions sufficient to obtain a resinous mixture and retrieving at lea...  
WO/2022/238662A1
Lipid composition comprising unsaturated lipids such as omega 3 and omega 6, antioxidants and phyllosilicate particles, wherein the phyllosilicate particles are clusters of sheets, wherein said antioxidants comprise water-soluble antioxi...  
WO/2022/234047A1
The present invention relates to a plant based fat composition for meat analogues comprising a glucomannan gum, a fat, a browning agent; a coagulating agent; and water. The invention also relates to a process for preparing the fat compos...  
WO/2022/226639A1
The present disclosure addresses the need to obtain cannabinoid emulsification systems that are capable of generating controllable, stable small particle size for making cannabis-infused products. The disclosure relates to self-emulsifyi...  
WO/2022/221443A1
Edible spray or coating compositions are disclosed for use in the reduction in post-harvest spoilage of fruits, vegetables, and plants by utilizing at least one of various functional agents in combination with at least one carrier or fil...  
WO/2022/220739A1
The present invention provides an evaporative cooling system comprising: a dry channel arranged to receive a process air stream and vent a product air stream; and a plurality of wet channels in a heat transfer communication with the dry ...  
WO/2022/215021A1
A salted spreadable food cream, consisting from 3% by weight to 60% by weight of at least one lipid component (A) which includes or consists of at least one solid fat; (B) from 5% by weight to 50% by weight of at least one dehydrated and...  
WO/2022/210450A1
The present invention provides a vegetable-based lard substitute composition that recreates the characteristics of lard using a "plant-based" material that is a vegetable-based raw material, thereby solving global problems such as "insuf...  
WO/2022/209820A1
The present invention addresses the problem of providing a water-in-oil type emulsion composition that has good workability in foaming applications without having an emulsifier added thereto. Used is a water-in-oil type emulsion composit...  
WO/2022/202444A1
The present invention addresses the problem of providing a vegetable whipped cream that contains a seed paste such as an almond paste without milk ingredients and that has good flavor and physical properties. This oil-in-water type emuls...  
WO/2022/203001A1
The purpose of the present invention is to obtain a plant milk having an improved flavor and an oil-in-water emulsion using the same that, with regard to palatability, have the potential to become alternatives to cow's milk, in order to ...  
WO/2022/203578A1
A meat analogue composition comprises from 2% to 25% by weight of a fat composition; from 5% to 30% by weight of a non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises an interesterif ied blen...  
WO/2022/202532A1
The present invention addresses the problem of providing an oil-in-water emulsion that has much better, than in the past, permeability into dry tissue protein under non-vacuum conditions. The inventors discovered that good permeability i...  
WO/2022/204561A1
The disclosure is in part directed to shelf-stable, emulsion-forming liquid compositions, liquid beverage compositions, and fatty acid vesicle-forming liquid compositions for increased neurosystem uptake of amino acids present in the com...  
WO/2022/200420A1
The invention relates to a fat composition comprising at least 30% by weight of stearic acid (C18:0); and at least 45% by weight of saturated fatty acid (SAFA); and wherein the fat composition comprises from 1.0% to 8.0% by weight of SSS...  
WO/2022/197249A1
In an aspect of the invention, there is provided a method of producing a plant cellulose-based fat tissue substitute, the method comprising: (a) adding a plant cellulose material to water to form a cellulose solution; (b) blending the ce...  
WO/2022/195566A1
The disclosure herein is directed to dairy analogue compositions and their use as food products, wherein the dairy analogues possess one or more functional properties similar to a natural dairy product. The disclosure herein is directed ...  
WO/2022/192434A1
The present disclosure generally relates, in certain aspects to cultivated meat and other cultivated animal-derived products. In some embodiments, the cultivated meat product comprises a fat replica, muscle replica, and a cell lysate, e....  
WO/2022/192429A1
The present disclosure generally relates, in certain aspects, to cultivated meat and other cultivated animal-derived products. In some embodiments, muscle and/or fat cells can be grown on microcarriers or other scaffolds, for example, in...  
WO/2022/187896A1
A food product includes a plant-based substrate and a native-whole-starch-based fat replacer that is combined with the plant-based substrate. The native-whole-starch-based fat replacer includes a powder form of a cereal grain selected fr...  
WO/2022/192446A1
The present disclosure generally relates, in certain aspects, to cultivated meat and other cultivated animal-derived products. In some embodiments, the whole blood of a non-human animal is separated into various components (e.g., concent...  
WO/2022/187414A1
An oleogel composition and a method to create the oleogel composition are described. The method includes: combining a gelator with an oil, co-melting the gelator and the vegetable oil at a temperature to form a melt, dispersing at least ...  
WO/2022/178649A1
Disclosed is a disinfecting and sanitising composition comprising a mixture of: 1-4% w/v chitin derivative, such as a mixture of the biopolymer chitosan, with a molecular weight of 300,000-600,000 gr/mol and a viscosity of 48-54 mPa/s; 1...  
WO/2022/180208A1
The invention relates to a method of preparing an oil body solution, said method comprising the steps of a) Preparing a suspension of seed material and non-seed plant material; b) adjusting the pH of the suspension to between 6.5 to 10; ...  
WO/2022/180098A1
The invention relates to a method of preparing an edible fat-continuous emulsion product such as a spread, comprising: 35-80 wt.% of an aqueous phase and 20-65 wt.% of a fat phase, wherein the fat phase comprises 8-15 wt.% of the total c...  
WO/2022/181759A1
This emulsion composition contains methylcellulose, a starch material, an edible oil/fat, and an emulsifying material. The emulsifying material contains a protein. The starch material is one or two components selected from the group cons...  
WO/2022/180211A1
The invention relates to a method of preparing an oil body cream, said method comprising the steps of a) Preparing a suspension of i) a seed material; and ii) a non-seed plant material or seed extract material; b) adjusting the pH of the...  
WO/2022/178302A1
Described herein are systems and methods of manufacturing an oil comprising a triacylglyceride. The systems and methods may comprise: (a) providing an oleaginous microorganism; (b) culturing the oleaginous microorganism in a medium compr...  
WO/2022/177943A1
Disclosed are animal fat substitute compositions including an oil-in-water emulsion containing a mixture of one or more plant proteins, and a plant-based oil, and/or a plant-based fat, wherein the emulsion is stabilized with or without a...  
WO/2022/167530A1
A protein free vegetable whipping cream comprising a vegetable fat, an anionic emulsifier 5and a low viscosity hydroxypropylmethyl cellulose.  
WO/2022/162026A1
The invention relates to a method for providing a structuring fat by the interesterification of a first fat with a high content of saturated long chain fatty acids with a second fat or oil to provide triglyceride compositions having an i...  
WO/2022/163323A1
The present invention addresses the problem of providing: a composition for improving joint function, which promotes the proliferation of cartilage cells and inhibits the production of inflammation factors, cartilage matrix degradation f...  
WO/2022/164377A1
A meat analogue composition comprises from 2% to 20% by weight of a fat composition; from 5% to 30% by weight of a non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises from 20% to 85% by weigh...  
WO/2022/155757A1
The present disclosure relates to a cannabinoid emulsification system for making cannabis-infused products, particularly cannabis-infused products that include an aqueous component. The cannabinoid emulsification system comprises a canna...  
WO/2022/157147A1
The present invention relates to a composition of oil of microorganisms enriched with eicosapentaenoic acid and with docosahexaenoic acid predominantly in the form of diglycerides, as well as to its acquisition method. To this end, the i...  
WO/2022/144285A1
The invention relates to an emulsion for producing a dough, wherein the emulsion has: i) at least two different cooking fats and/or cooking oils, ii) at least 1 wt.% of salt, and iii) at least one edible natural product. The emulsion has...  
WO/2022/136288A1
The present disclosure relates generally to the use of fat blends and emulsions of fat blends (such as water-in-oil fat blends) to improve certain features of a comestible product. In certain embodiments, certain water-in-oil emulsions d...  
WO/2022/131656A1
The present invention relates to an alkaloid-containing, water-soluble emulsified composition including a water-soluble antioxidant emulsion. An alkaloid-containing, water-soluble emulsified composition according to an embodiment of the ...  
WO/2022/129520A1
The present invention relates to a composition comprising rapeseed protein, a vegetable 5fat having a solid fat content of 20 – 90% (w/w) at 5°C, sucrose and water, wherein the amount of rapeseed protein is from 0.1-10% (w/w), wherein...  
WO/2022/122154A1
The present invention relates to a process for producing a preparation comprising or consisting of a protein-carbohydrate conjugate, a preparation comprising or consisting of a protein-carbohydrate conjugate, a process for producing a pr...  
WO/2022/122986A1
Fat blend comprising: (i) 20-50 wt% of a vegetable lipid source and (ii) 50-80 wt% of a milk fat composition comprising at least one bovine milk fat fraction, wherein 75-85 wt% of all fatty acid moieties positioned on the sn-2 position o...  
WO/2022/118887A1
Provided is an oil-in-water emulsion composition that: includes a fatty acid ester of vitamin C and a diacylglycerol-containing fat that includes an abundance of α-linolenic acid; and has high oxidation stability but also has less of a ...  
WO/2022/113902A1
[Problem] To provide an emulsion composition which when added to a food or beverage, can easily and uniformly disperse oil and fat in the food or beverage. [Solution] The present invention relates to an emulsion composition for adding oi...  
WO/2022/107803A1
The purpose of the present invention is to provide: whipped cream which has high overrun in spite of being capable of facilitating being sold at room temperature, has shape retention and syneresis resistance, and does not have any proble...  
WO/2022/102057A1
Provided is an oil-in-water-type emulsion composition which has less changes in viscosity during production and storage stages and thus has stable quality. The present technology provides an oil-in-water-type emulsion composition conta...  

Matches 101 - 150 out of 5,268