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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...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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WO/2022/102382A1 |
The present invention addresses the problem of providing a method for reducing the amount of sweetener used in an oil-based food product by enhancing the sweetness of the sweetener in said oil-based food product. The present invention ...
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WO/2022/098959A1 |
A lipid composition includes, by weight of the lipid composition: from 30wt% to 70wt% a first lipid component; from 10wt% to 40wt% a sweetening substance; from 5wt% to 20wt% water; from 0.1wt% to 1.2wt% an emulsifier; and 1.5wt% to 11wt%...
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WO/2022/098968A1 |
A lipid composition includes, by weight of the lipid composition: from 30wt% to 70wt% a first lipid component; from 10wt% to 40wt% a sweetening substance; from 5wt% to 20wt% water; from 0.1wt% to 1.2wt% an emulsifier; and 1.5wt% to 11wt%...
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WO/2022/086422A1 |
The present invention relates to a meat-analogue composition comprising an oil-in-water structured emulsion and plant protein, a process for preparing the meat-analogue composition, and the use of an oil-in-water structured emulsion in a...
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WO/2022/087252A1 |
A method (10) for preparing a clear plant extract emulsion is provided. Sugar is mixed (20) with water. A bitter blocker is added (18) to the mixed sugar and water to form an aqueous phase. The aqueous phase is combined (19) with an oil ...
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WO/2022/085419A1 |
The present invention addresses the problem of providing a novel, reproducible plant-based carrier for use for enzyme immobilization, wherein the carrier is biodegradable and imposes a low environmental load and is also harmless for the ...
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WO/2022/082064A1 |
The present invention relates to agricultural marc, and food compositions incorporating such agricultural marc to improve the texture, flavor, aroma, mouthfeel, nutritional content, or shelf life of the food composition. In one example, ...
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WO/2022/079063A2 |
The present invention is related to extracts rich in polar lipids obtained or obtainable from macroalgae, microalgae, photosynthetic bacteria and/or photosynthetic organ(s) and/or tissue(s) of a plant and combinations thereof as well as ...
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WO/2022/075176A1 |
The present invention provides a novel raw material that can improve the texture of food products and also can impart a new function to food products. The present invention relates to a starch composition for food products, the starch co...
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WO/2022/074424A1 |
The present invention relates to a conditioner of doughts for baked and other bakery products, which fully or partially replaces the fat in such products. Furthermore, the present invention relates to the process of producing such a cond...
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WO/2022/075252A1 |
The purpose of the present invention is to provide a plant-based soup base that exhibits an excellent richness and a rich aftertaste and that does so even without the use of animal-based starting materials, e.g., pork bones, chicken bone...
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WO/2022/072456A1 |
The present disclosure is directed to cannabinoids infused coffee beans, raw nuts, and raw seeds consumables and methods of producing the cannabinoid infused consumables. The consumables are infused in an overall two-step process, in whi...
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WO/2022/071061A1 |
Provided is a mutant transglutaminase (mutant TG) having high heat tolerance and/or high pH stability. This mutant TG has a mutation at an amino acid residue such as D1, Y24, R48, S101, G102, N139, D142, L147, K152, G157, R167, N176, K18...
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WO/2022/065414A1 |
The present invention addresses the problem of providing a randomly transesterified oil which reduces the saturated fatty acid content and has excellent physical properties as a hard stock application for a plastic oil-and-fat compositio...
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WO/2022/050338A1 |
Provided is a non-tempered-type hard butter composition which suppresses the occurrence of a bloom phenomenon over time and provides an oily confectionery that melts well in the mouth. The non-tempered-type hard butter composition sati...
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WO/2022/038290A1 |
The invention pertains to a process for the preparation of a fat comprising enzymatic transesterification of an oil with a fatty acid mixture having more than 80 wt.% fatty acids of the H type to provide a triglyceride mixture containing...
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WO/2022/038209A1 |
The invention relates to vegan fermented pepperoni or salami analogue products, and methods of making thereof, said methods comprising preparing a pepperoni or salami analogue batter mixture; ripening the mixture; heating the mixture; an...
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WO/2022/031172A1 |
The invention provides a method for producing an oleogel, the method comprising a mixing stage, a cross-linking stage and optionally a drying stage; wherein the mixing stage comprises mixing starting materials to provide a starting mixtu...
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WO/2022/029242A1 |
The present invention relates to the field of food additives. In particular, the present invention relates to the field of upgraded animal fat material respectively upgraded animal fat food additives and processes for their manufacture. ...
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WO/2022/018094A1 |
The present disclosure provides compositions containing medium chain triglycerides (MCTs) and also containing a food matrix into which at least a portion of the MCTs are formulated. The compositions include specific gums which provide st...
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WO/2022/008742A1 |
The present invention provides a process for producing an aerated chocolate or compound composition, that is preferably vegan.
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WO/2022/008718A1 |
The invention provides a fat composition comprising from 20% to 50% by weight of palmitic acid (C16:0), from 20% to 45% by weight of oleic acid (C18:1), and from 17% to 40% by weight of linoleic acid (C18:2), said percentages of acid bei...
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WO/2022/003067A1 |
The present invention relates to the field of food additives. In particular, the present invention relates to the field of food additives for use in meat substitute products.
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WO/2022/006200A1 |
A composition, such as a dietary composition is disclosed containing one or more capsaicinoids contained within a lipid matrix. In one embodiment, the composition contains a liquid capsaicin in addition to a capsaicin wax. The compositio...
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WO/2021/260543A1 |
The present invention relates to a process for fermenting maize germ which comprises using an admixture of lactic bacteria comprising at least one strain selected from Lactobacillus plantarum DSM 33412 and Lactobacillus brevis DSM 33413 ...
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WO/2021/256395A1 |
The present disclosure addresses the problem of developing a simplified method for achieving the satisfactory development of the flavor of a flour paste. The present disclosure is a flour paste containing 1 to 10000 ppm by mass of a po...
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WO/2021/256394A1 |
The present disclosure addresses the problem of developing a method for improving the persistence of flavor upon placing a food/beverage product in the mouth. The present disclosure is an agent for improving the persistence of flavor o...
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WO/2021/251097A1 |
The present invention addresses the problem of providing a method for more reliably suppressing oxidation of an unsaturated fatty acid using a simple method. In particular, the present invention addresses the problem of providing a metho...
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WO/2021/249811A1 |
An oil-in-water emulsified food composition with a pH of from 2 to 5, comprising water, vegetable oil in an amount of from 65 to 80 wt%, plant protein, bran of mustard seed or cereal grain, wherein the composition is free from egg-derive...
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WO/2021/250443A1 |
The present application relates to spreadable, margarine-type products with a fat content of between 58% and 70%, which use natural flavouring techniques together with crystallisation processes to reduce the sodium content by between 40%...
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WO/2021/242841A1 |
Water-based release coatings are disclosed. The water-based release coatings include a homogenous blend of water, a surfactant comprising saponin glycosides, and lecithin. The mixture of saponin glycosides are preferably derived from the...
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WO/2021/242712A1 |
It provides a fat composition for use in a food item. The fat composition includes interesterified pequi oil. It provides for a shortening, a filling, a flaked fat, a frying fat, or a food item including the fat composition. It further p...
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WO/2021/242997A1 |
The invention relates to a reduced-sugar fat-based confectionery composition and to a process for the manufacture of said fat-based confectionery composition. The invention also relates to the use of sucrose having a small particle size ...
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WO/2021/242713A2 |
It relates to a fat composition for use in a food item. The fat composition includes interesterified cottonseed stearin. It further provides a shortening, a filling, a flaked fat, a frying fat, or a food item including the fat compositio...
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WO/2021/229027A1 |
The present invention relates to a composition comprising water, an oil, an alginate salt and a hydrocolloid, to a method for obtaining same and to the use thereof as a substitute for animal fat.
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WO/2021/231586A1 |
A method of extracting oil from biological raw material includes creating a slurry of biological raw material, raising or lowering a pH of the slurry to separate lipid and protein components in the slurry, further separating the lipid an...
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