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Matches 101 - 150 out of 5,994

Document Document Title
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,...  
WO2017009711A1
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...  
WO/2016/136688A1
 The purpose of the present invention is to provide an oil or fat with a heightened oil or fat taste, in particular the rich taste which acts as a base. Another purpose of the present invention is to provide a food product containing s...  
WO/2016/136805A1
The present invention addresses the issue of providing: a food product capable of providing a cool feeling inside the mouth when eaten; a production method therefor; and a method for providing a cool feeling in a variety of food products...  
WO/2016/127351A1
A method for accelerating oxidation of a lipid composition for a use in the preparation of food flavoring compositions, wherein the oxidation is accelerated due to the presence of a seaweed in the reaction mixture. The activated lipid co...  
WO/2016/124522A1
The present invention relates to new emulsions, which are stabilized by solid particles, to their productions as well as to their use.  
WO/2016/126161A1
The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist of: 20-45 wt.% water; 4-40 wt.% oil; 3-12 wt.% of cyclodextrin selected from alp...  
WO/2016/120123A1
It relates to an edible emulsion substantially free of trans fatty acids comprising: a) from 1.2 to 3.0 wt% of one or more thermogelling cellulose ethers, b) from 40 to 50 wt% of one or more vegetable oils, c) a pH adjusting agent in an ...  
WO/2016/121675A1
 The purpose of the present invention is to provide an oil or fat having excellent resistance to cold, wherein the constituent fatty acids comprise a large amount of n-decanoic acid, and there is little discomfort when ingested. The ...  
WO/2016/117630A1
The problem to be addressed by the present invention is that of providing an oil-in-water emulsion which, despite having a high fat and oil content and high sugar content and having excellent shelf life, dissolves favorably in the mouth,...  
WO/2016/114404A1
Provided is a method for producing a pulverulent fat and oil by heating and drying an oil-in-water emulsion containing an oil and fat and a diluting agent, wherein the foul smell and flavor expression (off-taste) caused by a highly unsat...  
WO/2016/110447A1
The invention relates to a healthy and good tasting fat blend and a spread and a shortening comprising the fat blend. The fat blend contains plant sterol ester and/or plant stanol ester, milk fat and vegetable oil.  
WO/2016/108797A1
Invention item is pertinent to the herbal and/or animal oil mixture having a special aroma and taste acquired by mixing the turpentine oil obtained by pressing fruit (seed) of terebinth through cold-extrusion procedure, as crude and refi...  
WO/2016/102323A1
The present invention relates to processes for increasing the stability of compositions comprising polyunsaturated omega-3 fatty acids against oxidation. The processes comprise the following steps: (i) providing a starting composition co...  
WO/2016/102316A1
The present invention relates to processes for increasing the stability of compositions comprising polyunsaturated omega-6 fatty acids against oxidation. The processes comprise the following steps: (i) providing a starting composition co...  
WO/2016/106282A1
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/2016/102167A1
A spread comprising an extract of white mulberry fruit as colouring agent.  
WO/2016/102315A1
The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present...  
WO/2016/097330A1
The present invention relates to a novel method and apparatus to prepare aerated (preferably micro-aerated) fat based edible product, in particular confectionery product,and to the use of seeding to promote bubble nucleation in fat based...  
WO/2016/097326A1
The present invention relates to a novel method for the generation of stable cocoa butter crystals in a fat based edible product comprising: a) incorporating carbon dioxide under pressure into an at least partially liquid fat-based mass ...  
WO/2016/093296A1
Provided is an oil-in-water type composition which has a chewy texture both in a non-cooked state and in a heated state and shows no water/oil separation. More specifically, provided is an oil-in-water type composition comprising at leas...  
WO/2016/087428A1
The present invention relates to a process of fortifying edible oil with hydroxytyrosol. By this process high fortification levels can be achieved. Particularly clear and storage stable fortified oils can be provided by the mentioned pro...  
WO/2016/084749A1
Provided is a milk-flavor-enhanced lipid in which milk flavor has been enhanced by minimizing deteriorated flavors and imparting a rich aftertaste, without the product undergoing a complicated process. Also provided is a method for enhan...  
WO/2016/080420A1
The present invention provides e.g. a liquid-form emulsion product that is easy to open and seal any number of times, is less likely to leak during storage, is easy to handle, allows easy pouring by controlling the usage and the amount o...  
WO/2016/075669A1
The invention relates to a new solvent-free process for simultaneously obtaining phospholipids-enriched krill oil and neutral lipid enriched-krill oil containing DHA and EPA poly-unsaturated fatty acids and astaxanthin and krill meal. Th...  
WO/2016/077705A1
An oil-in-water emulsion comprising an excess of n-alkenyl succinic modified starch for use in producing clear citrus flavoured beverages without the need for additional emulsifiers, or the need for washing the citrus oil.  
WO/2016/066751A1
The present invention relates to a process for preparing an oil-in-water emulsified food product having a pH of less than 7, comprising incubating egg yolk in the presence of an enzyme having phospholipase C activity to produce an egg yo...  
WO/2016/062904A1
The invention relates to a product that acts as an alternative to the consumption of fat, refined sugar and food based on same, that has high energy density and low nutritional density. The product, which can have different appearances, ...  

Matches 101 - 150 out of 5,994