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Patent Searching and Data


Matches 201 - 250 out of 5,994

Document Document Title
WO/2015/086897A1
The invention relates to a process for the manufacture of a milk based fat mixture, where said process comprises the steps where in the first step milk base selected from mixtures of non-acidified milk base and acidified milk base is mix...  
WO/2015/072406A1
 Provided are a highly versatile fat containing a polyunsaturated fatty acid and a foodstuff in which said fat is used, said fat having good flavor and exceptional oxidation stability. A fat containing a polyunsaturated fatty acid, the...  
WO/2015/072208A1
[Problem] To provide: a novel compound capable of imparting an excellent crystallization-accelerating property to an oil or fat; and a use of the compound. [Solution] A polymeric compound according to the present invention is represented...  
WO/2015/072501A1
 The objective of the present invention is to provide a dough for baking bread or baked confectionery having a fresh baked appearance and minimal dry texture even when produced using grain flour containing a high amount of dietary fibe...  
WO/2015/060168A1
 In the present invention, it was discovered that using an emulsified oil composition for a cream puff pastry containing a mung bean protein substance makes it possible to obtain a cream puff pastry shell having good volume and shape, ...  
WO/2015/058115A1
The present disclosure provides structured lipids (SLs) and mixtures of SLs including structured triacylglycerols (TAGs), methods of producing the SLs, products including the SLs and methods of making the products.  
WO/2015/052026A1
A process for manufacturing an edible water-in-oil spread, which process has the advantages of the cool blending process for manufacturing spreads, with improved rework capabilities. This is achieved by combining a stirred tank with reci...  
WO/2015/052037A1
Process for manufacturing edible fat continuous emulsions comprising 25 to 60 wt. % of fat, andwhich emulsion can be made without the usual mono-and/or diglyceride emulsifier. The process involves structuring the oil phase and stabilizin...  
WO/2015/050429A1
A method for producing an organoleptic acceptable and quality stable product to act as delivery system of lipophilic nutrients from red palm olein is provided as a preferred embodiment of the present invention. Microcapsules comprised of...  
WO/2015/045922A1
 Provided are a fat composition which can impart volume, softness, and moistness to a puffed wheat food product or the like; a puffed wheat food product containing the fat composition; and a production method for the fat composition. T...  
WO/2015/040856A1
The purpose of the present invention is to provide an oil or fat for imparting a milk-like flavor to a food product at low cost and without additional effort. Another purpose of the present invention is to provide a food product containi...  
WO/2015/037980A1
A multi-step process for extracting palm oil (528) from a feed liquor (500) consisting of a mixture of oil, free water, bound water, suspended solids (includes fine and coarse fibrous solids and sand), dissolved solids and gums from prio...  
WO/2015/036046A1
The present invention relates to a process for preparing a lipid and protein component-containing composition using a static mixer, which composition comprises large lipid globules, preferably coated with polar lipids, and to the composi...  
WO/2015/036164A1
The invention is directed to an edible fat continuous product comprising: an overrun from 0 to 500 %; and from 7 to 30 wt. % of sucrose fatty acid ester having a HLB value from 2 to 7; and from 0.01 to 5 wt. % of particulate anti-spatter...  
WO/2015/036466A1
The present invention relates to a process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. Optionally, the...  
WO/2015/034068A1
The present invention pertains to a method for producing a beverage which is characterized by mixing a beverage component and an oil/fat emulsion which is obtained by subjecting an edible oil/fat containing a highly saturated fatty acid ...  
WO/2015/034067A1
 A food foaming agent in its entirety contains: 0.5 wt% or less of propylene glycol fatty acid ester, 1-30 wt% of food oil/fat, 2-20 wt% of a total of monoglycerides and monoglyceride derivatives having an organic acid that has bonded ...  
WO/2015/029555A1
This invention addresses the problem of providing a high-protein-content granular vegetable-protein material that is softer and easier to eat than existing such materials. It was found that, when manufacturing a granular vegetable-protei...  
WO/2015/025730A1
 Provided are whipped cream that can be whipped even when an acidic flavoring material is admixed, that melts in the mouth and has good freshness, that has excellent shape retention, and that can flow at normal temperature with little ...  
WO/2015/024751A1
A food composition, wherein the surface of the food composition is at least partly covered by a layer, wherein the layer comprises fungus and a water-soluble biopolymer.  
WO/2015/022961A1
Provided is a whipped compound cream that maintains a high starting liquid stability of an oil-in-water emulsion oleaginous composition to be mixed with fresh cream, and by whipping the post-mixing starting liquid, has superior heat-resi...  
WO/2015/021631A1
The invention belongs to the field of Chinese medicaments, and in particular relates to astragalus seed raw oil and refined oil extracted from astragalus seeds by using a supercritical extraction method, and to an application thereof in ...  
WO/2015/013678A3
A composition comprising a medium chain fatty acid (MCFA), at least one polyunsaturated fatty acid (PUFA), and at least one protein, is provided. The composition improves or preserves the stability of polyunsaturated fatty acids (PUFAs)....  
WO/2015/009181A1
A food microemulsion constituting a carrier for fish oil and being an intermediate product intended to be introduced into foodstuff to increase the nutritional value of foodstuff is disclosed.  
WO/2015/004289A1
The invention relates to a solid or semi-solid fatty semi-processed product, to the method for obtaining same, and to the use thereof in the food industry as a substitute for animal fats, in order to obtain processed food products that a...  
WO/2015/000885A1
The present invention relates to processes for providing creamer compositions with enhanced coffee taste and/or coffee aromas. In addition the invention relates to the use of such creamer compositions in coffee mixes.  
WO/2015/002075A1
The purpose of the present invention is as follows: to provide an oil-in-water emulsion having an ultralow oil content, which, in spite of having an ultralow oil content of 5-15 wt% oils and fats, has high emulsification stability, whipp...  
WO/2014/200909A1
A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w% to 90 w/w% of a lipid and from 10 w/vv% to 90 w/w% of an edible porous particle, where...  
WO/2014/195498A1
An edible composition comprises: at least 20 % by weight of a vegetable fat, from 0 to 5 % by weight of water and from 0 to 80 % by weight of other edible ingredients. The composition has a hardness of from 5 to 110 g, measured by a Broo...  
WO/2014/192167A1
 An oil and fat composition for whipped cream, containing at least two types of oil/fat, wherein at least two peaks are present in the differential scanning calorimetry (DSC) curve of the oil and fat composition, the ratio AH/AL of the...  
WO/2014/169315A1
A method of preparing an encapsulated phospholipid oil-in-water emulsion comprising: preparing an oil-in-water pre-emulsion comprising a phospholipid-containing oil and mixing the oil-in-water pre-emulsion with an encapsulant material.  
WO/2014/158105A1
The present invention relates to a spreadable food product in the form of a block that is solid at ambient temperature comprising a fluid fatty phase consisting of non-hydrogenated and non-interesterified oil comprising at least 75% of u...  
WO/2014/160920A1
A process for the production of a stable water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the process comprises: an emulsification step wherein the aqueous phase and fat phase are mixed under high shear, charact...  
WO/2014/158105A8
The present invention relates to a spreadable food product in the form of a block that is solid at ambient temperature comprising a fluid fatty phase consisting of non-hydrogenated and non-interesterified oil comprising at least 75% of u...  
WO/2014/145817A3
Disclosed herein are compositions and methods for treating or preventing certain cancers in a subject. In certain embodiments such compositions and methods generally relate to the use of G-coupled protein receptor 40 (GPR40) agonists to ...  
WO/2014/139762A1
Aerated edible water-in-oil emulsion with an overrun of from 2 to 200 % comprising from 10 to 85 wt. % of liquid oil; from 0.5 to 50 wt. % of hardstock fat; from 10 to 85 wt. % of water-phase; from 0.45 to 3 wt. % of lecithin.  
WO/2014/140245A1
The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking ...  
WO/2014/140042A1
A spread or margarine which is intended to serve as a tasty, indulgent product and at the same time provide good health benefits to the consumer. The spread combines high levels both of monounsaturated fatty acids, which are thought to b...  
WO/2014/140244A1
The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as ...  
WO/2014/136639A1
The problem addressed by the present invention is to provide: an emulsified oil composition that obtains high foaming power and foam stability and can impart to confectionary/bread a conventionally nonexistent soft sensation and moist se...  
WO/2014/136637A1
The problem addressed by the present invention is to provide: an emulsified oil composition that easily fits in with confectionary production and bread production dough, and obtains high foaming power and foam stability; and confectionar...  
WO/2014/118489A1
A food composition comprising a colloidal system having particles therein and a process for its preparation. The composition can be a confectionery composition such as chocolate. The system comprises either a continuous fat phase having ...  
WO/2014/117883A1
The invention relates to a process to manufacture a water-in-oil emulsion, comprising • 10 to 85 wt. % of liquid oil; • 0.5 to 50 wt. % of fat powder comprising hardstock fat; • 10 to 85 wt. % of a water-phase; • 0.005 to 5 wt. %...  
WO/2014/115795A1
An oil-in-water-type emulsified composition for a noodle strip, containing a: 25-50% by mass of a fat, b: 0.06-1.8% by mass of a phospholipid, c: 30-60% by mass of a polyhydric alcohol, d: 0.3-2.4% by mass of a polyglycerin fatty acid es...  
WO/2014/110532A3
This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. T...  
WO/2014/105218A2
Aqueous multiphase compositions are stabilized using a blend of cellulose ether and nanocrystalline cellulose. The multiphase compositions can include particulates dispersed in water, oil in water emulsions, foams, and combinations of th...  
WO/2014/094921A1
The invention relates to a solubilisate consisting of curcumin comprising an amount of less or equal 10 wt %, preferably less or equal 7.5 wt %, particularly preferably 6 wt % and at least one emulsifier having an HLB value in the range ...  
WO/2014/095354A1
The invention relates to a multiphase system or gel composite system having syneresis, consistency and texture adjustable within wide limits. In order to achieve this, the multiphase system comprises an aqueous, continuous phase (W2) inc...  
WO/2014/095180A1
The invention provides a method of preparing an oil-in-water emulsion having an oil content of 5-69 wt.% and a water content of 30-92 wt.%, said method comprising combining the following ingredients in the indicated amounts: 5-69 parts b...  
WO/2014/097218A1
The present invention relates to an alternative way in which to overcome the limitations encountered in the use of essential oils as preservatives, and proposes sunflower oil modified enzymatically by treatment with lipase, the process o...  

Matches 201 - 250 out of 5,994