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Matches 151 - 200 out of 5,994

Document Document Title
WO/2016/064828A1
A metastable, translucent flavor nanoemulsion is provided. The nanoemulsion contains a flavor oil phase, an aqueous phase, and a surfactant system containing a first lecithin and a second lecithin. The nanoemulsion is free of any non-nat...  
WO/2016/060656A1
A multi-stage agitation system is used for degumming vegetable oil to increase yield and reduce phosphatides. A high-shear mixing phase, that can include multiple stages, subjects an oil mixed with acid and base to a shear rate of greate...  
WO/2016/058913A1
Process for preparing an edible fat slurry comprising 60-98% by weight (on the total slurry of oil and fat powder) of an edible oil phase and 2-40% by weight (on the total slurry of oil and fat powder) of fat powder, wherein the fat powd...  
WO/2016/058782A1
A process for preparing a slurry of edible oil and fat powder, and to a process of preparing an edible fat-continuous spread out of such. The process for preparing said slurry has at least two different regimes of reduced pressure.  
WO/2016/058915A1
Process to manufacture edible aerated water-in-oil emulsion comprising: from 0.5 to 50 wt. % of micronized fat powder comprising hardstock fat; from 10 to 85 wt. % of liquid oil; from 10 to 85 wt. % of water-phase; from 2 to 100 vol. % o...  
WO/2016/055298A1
Edible aerated fat-continuous composition comprising: from 55 to 99 wt. % of liquid oil; from 0.1 to 20 wt. % of hardstock fat; an overrun of 5 to 500 % and from 0.1 to 5 wt. % of particulate silicon dioxide.  
WO/2016/055905A1
Disclosed is an Animal fat based food and cooking spray composition that comprises Edible Animal fat, Food grade surfactant, Food grade Solvent and optional ingredients such as flavouring agents, Ayurvedic ingredients or extracts. The co...  
WO/2016/052356A1
[Problem] The present invention addresses the problem of providing, by a simple method, an emulsion composition which uses vegetable fat, and which has good storage stability, minimal milk flavor, and intense richness. [Solution] It was ...  
WO/2016/053971A1
Stabilized oils including an edible oil and an antioxidant composition comprising α-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol,...  
WO/2016/042778A1
This novel foaming oil-in-water emulsion for kneading contains: 0.45 wt% or less of propylene glycol fatty acid ester; 0.45 wt% or less of polyglycerin fatty acid ester; 0.9-31 wt% of edible oil and fat; 22-39 wt% of water; 2.5-12 wt% of...  
WO/2016/037836A1
The invention relates to an edible oil-and-water emulsion comprising: 10 - 85 wt% of fat; 5 - 90 wt% of water; 0.4 - 100 μιτιοΙ per ml of water of cationic iron selected from ferric iron (Fe3+), ferrous iron (Fe2+) and combinations...  
WO/2016/039343A1
The purpose of the present invention is to provide a freezable oil-in-water emulsion which does not undergo syneresis when the emulsion is thawed at a relatively high temperature. The present invention relates to: a freezable and thawabl...  
WO/2016/039343A9
The purpose of the present invention is to provide a freezable oil-in-water emulsion which does not undergo syneresis when the emulsion is thawed at a relatively high temperature. The present invention relates to: a freezable and thawabl...  
WO/2016/012263A1
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 25-40 wt% oil, 35-65 wt% water, 10-25 wt% flour and/or starch, and emu...  
WO/2016/010101A1
 Provided is a high-calorie, low sugar gel-form emulsified food with a high medium-chain fatty acid content, and which induces minimal discomfort after eating. Also provided is a high-calorie, low-sugar gel-form emulsified food which c...  
WO/2016/009964A1
A process for producing an O/W type emulsion by emulsifying an aqueous phase and an oily phase comprising an ω-3 unsaturated fatty acid, said process comprising utilizing a method of emulsification with an ultrasonic wave having a frequ...  
WO/2016/005230A1
Edible pourable oil-in-water emulsion suitable for shallow frying comprising: 40 to 90 wt. % liquid oil; 5 to 55 wt. % of water; 1 to 20 wt. % of plant sterol esters; 0.05 to 5 wt. % of salt; 0.01 to 3 wt. % of oil-in-water promoting emu...  
WO/2016/005231A1
Edible pourable water-in-oil emulsion suitable for shallow frying comprising: 40 to 90 wt. % liquid oil; 5 to 55 wt. % of water; 1 to 20 wt. % of plant sterol esters; 0.5 to 8 wt. % of hardstock fat; 0.05 to 5 wt. % of sodium chloride, p...  
WO/2016/001858A1
A cooking fat product is provided for use as a substitute for butter and the cooking fat product comprises butterfat and palm oil as its main ingredients (by volume). The main ingredients comprise between 70% and 90% of the cooking fat p...  
WO/2015/179941A1
The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sw...  
WO/2015/176872A1
Process for the manufacture of a non-pourable edible water-in-oil emulsion comprising at least 50 wt. % of total fat, comprising the following steps: a. providing 5 to 90 wt. % of hardstock fat, based on the weight of total fat, in liqui...  
WO/2015/178494A1
A chocolate-flavored edible oil-in-water paste composition containing 7-15 wt% of cocoa powder, wherein: the shear stress at 25°C one minute after starting measurement with the fixed condition of rotations at 20rpm is 400-700Pa; the dif...  
WO/2015/165830A1
A topical seasoning for snack foods, the seasoning comprising a plurality of seasoning particles, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one s...  
WO/2015/165831A1
A topical seasoning for snack foods, the topical seasoning being in the form of an emulsion and comprising a plurality of seasoning particles as a particulate phase within a continuous oil phase, the seasoning particles comprising a shel...  
WO/2015/168020A3
The present disclosure relates to methods and systems for injecting a gas (e.g., air) into a grain oil recovered from a grain process so as to remove an amount of one or more materials (e.g., moisture, unsaponifiables, insolubles, free f...  
WO/2015/168458A1
Methods of inducing or increasing lipid and protein production in microalgae are disclosed. Methods of enhancing microalgae biomass are also disclosed. The methods may comprise inoculating a culture media with microalgae and propagating ...  
WO/2015/164550A1
The invention provides for methods and foods with reduced or no chelating agents. The present invention also relates to methods for using high stability oils including high-stability high-oleic oils produced using genetically engineered ...  
WO/2015/157840A1
A food composition comprising pulverized corn germ and a fat source is described herein. The germ is derived from an isolated germ source that has not been derived from a wet milling process or extracted with organic solvent. The composi...  
WO/2015/152199A1
Provided is an emulsified composition having a high storage stability wherein the separation of a specific gravity adjusting agent from oily phase components is inhibited. The emulsified composition, wherein an oily phase is present in t...  
WO/2015/147238A1
Provided are an oil product for imparting a milk-like smoothness and depth, and using a vegetable oil as an ingredient thereof, and a method for producing the same. The present invention pertains to: a vegetable oil-whey protein complex ...  
WO/2015/147043A1
In order to provide novelty within the field of food product aroma materials and enable the volume of tastes (juiciness, richness, creaminess, coffee body) in beverages to be increased, and irregular tastes (distinct bitterness or sweetn...  
WO/2015/143532A1
A stable emulsion, comprising oil, water and a stabilizer, wherein said stabilizer is selected from a single-cell microorganism.  
WO/2015/137633A1
The present invention provides a composition containing black raspberry oil, raspberry oil and mulberry oil. The composition has effects of blood circulation improvement, climacteric symptom alleviation, immunological enhancement, atopy ...  
WO/2015/125903A1
Provided is an oil-in-water emulsion with a very low oil content which has high emulsion stability, whippability, foamability with an overrun of 50-200%, the ability to retain shape after whipping, the ability to melt in the mouth and an...  
WO/2015/119138A1
The present invention relates to an oil/fat composition that contains, as a flavor component, 1.88-752 ppm of δ-dodecalactone, 13.47-5,386 ppm of acetaldehyde, 0.1-39 ppm of methylbutanoate, and 0.04-16 ppm of heptanal in terms of the o...  
WO/2015/115094A1
A solid fat or oil composition which can be easily broken into small pieces by an external force that is applied thereto in preparing a confectionery dough or bread dough.  
WO/2015/110390A1
A fat blend comprises greater than 5 % by weight linolenic acid, from 10 % to 50 % by weight stearic acid and less than 7 % by weight palmitic acid based on total C8 to C24 fatty acids present as acyl groups in glycerides in the fat blen...  
WO/2015/110388A1
A fat blend comprises more than 75 % by weight oleic acid at the 2- position of a glyceride based on total C8 to C24 fatty acids present as an acyl group on the 2- position of a glyceride, from 10 % to 50 % by weight stearic acid based o...  
WO/2015/099160A1
Provided are an oil/fat composition for spreads, an oil/fat composition for butter cream, an oil/fat composition for kneading, and an oil/fat composition for layered food products, the oil/fat compositions being particularly improved in ...  
WO/2015/098455A1
Provided are a plastic fat or oil composition, which has excellent shape retention properties, is almost free from fat or oil bleeding and has high meltability in mouth, and a food. In the plastic fat or oil composition: the ratio by mas...  
WO/2015/097417A1
The present invention relates to a lipid composition that can be used in food products, which contains neither hydrogenated or partially hydrogenated fat nor palm oil. This lipid composition is an oil-in-water emulsion, and is characteri...  
WO/2015/095688A1
The present invention relates to processes for obtaining a lipid from a cell by lysing the cell to form a lysed cell composition and obtaining the lipid from the demulsified lysed cell composition. The invention is also directed to a lip...  
WO/2015/093401A1
 Provided is an oil-in-water emulsion composition for noodles, the composition containing a: 25-50 mass% of fat, b: 3-12 mass% of a phospholipid, c: 30-60 mass% of a polyhydric alcohol, d: 0.2-2 mass% of a polyoxyethylene sorbitan fatt...  
WO/2015/095690A3
Disclosed are processes for obtaining a microbial oil comprising one or more polyunsaturated fatty acids (PUFAs) from one or more microbial cells by lysing the cells to form a lysed cell composition and then recovering the oil from the l...  
WO/2015/095693A3
Disclosed herein are processes for obtaining a microbial oil comprising one or more polyunsaturated fatty acids (PUFAs) from one or more microbial cells by lysing the cells to form a lysed cell composition and then recovering the oil fro...  
WO/2015/093310A1
The problem addressed by the present invention is to provide a baked confection that has secure shape retention despite a high oil content, has a crisp sensation, does not break easily, and has favorable fragrance. The baked confection, ...  
WO/2015/087329A1
This invention provides (a) nanoparticle made of: sugar-beet pectin; and a bioactive compound (such as a nutraceutical or a drug) bound to sugar-beet pectin. The invention further provides foods, beverages, including clear ones, or pharm...  
WO/2015/086896A1
The invention relates to a process for the manufacture of a fat mixture, where said process comprises the steps where in the first step 60-95 wt% of quark, and 5-40 wt% of milk base are mixed to obtain a quark blend, in the second step 9...  
WO/2015/086388A1
The present invention relates to emulsions. In particular, it relates to an ennulsion comprising at least one aqueous phase and at least one lipid phase wherein the emulsion is stabilized by particles of an edible inorganic salt having a...  
WO/2015/086223A1
The objective of the present invention is to provide a method for preparation of an oil-in-water emulsion, such as a mayonnaise, having a reduced oil content. Such reduced oil emulsion nevertheless should have the same properties as the ...  

Matches 151 - 200 out of 5,994