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Patent Searching and Data


Matches 251 - 300 out of 6,048

Document Document Title
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...  
WO/2014/092531A3
The present invention relates to bakery shortenings prepared from palm diacylglycerol and a method for producing the same. In a first aspect of the invention, the bakery shortening comprises a palm diacylglycerol stearin and a palm mid-f...  
WO/2014/092531A2
The present invention relates to bakery shortenings prepared from palm diacylglycerol and a method for producing the same. In a first aspect of the invention, the bakery shortening comprises a palm diacylglycerol stearin and a palm mid-f...  
WO/2014/089274A1
The present disclosure provides food products including edible, non-hydrogenated fats with good oxidative stability despite elevated levels of very long chain omega-3 polyunsaturated fatty acids, e.g., EPA and DHA, from a vegetable oil.  
WO/2014/087320A1
An aerated nut butter comprising lactic acid esters of mono-and diglycerides.  
WO/2014/083124A1
The present invention relates to a powderous formulation comprising powder particles. These powder particles do comprise polyunsaturated oils, especially polyunsaturated fatty acids, and the powder do have at the same time an excellent s...  
WO/2014/076432A1
The present invention relates to a process for the production of a powdered dry emulsion containing at least one lipophilic active ingredient, intended for improving the bioavailability of said lipophilic active ingredient, which compris...  
WO/2014/067637A1
The invention relates to the structuring/substructuring of multi-phase fatty masses which have a temperature-independent consistency and stability to the greatest possible extent over a known wide temperature range, and which have adjust...  
WO/2014/065346A1
The purpose of the present invention is to provide technology for stably emulsifying a liquid composition containing a terpenoid while said liquid composition is in a transparent state. Provided is an O/W microemulsion that comprises (A)...  
WO/2014/063327A1
A whippable topping composition comprising: (a) water-soluble carbohydrates, (bl) hydrogenated vegetable fat, (b2) optionally milk fat, (c) an emulsifier formulation having an HLBFormuiation value of less than 9, (dl) a first hydroxyprop...  
WO/2014/060566A1
The present invention relates to beadlets comprising at least one carotenoid and matrix material, which comprise wax(es) and/or fat(s) with a melting point of between 40 to 85 °C, as well as to the production of such beadlets and to the...  
WO/2014/056720A1
Process for manufacturing a spreadable edible emulsion, the emulsion comprising oil, water and a micronised fat powder, wherein during processing the oil with the fat powder with a minor amount of water is stored for a period of from 8 h...  
WO/2014/059112A1
A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat i...  
WO/2014/051115A1
Provided is a carotenoid-containing oil-in-water emulsion composition that: comprises a carotenoid, a higher fatty acid that has a total of 12 or more carbon atoms and that is included at a ratio of 0.001 to 2 times the mass of the carot...  
WO/2014/051116A1
Provided is a lycopene-containing oil-in-water emulsion composition that: comprises an oil phase containing 0.00001-0.1 mass% of lycopene relative to the total mass of the emulsion composition and an aqueous phase containing at least one...  
WO/2014/050488A1
The purpose of the present invention is to provide a compound-type plastic oil-and-fat composition containing butterfat and having a low trans fatty acid content, the oil-and-fat composition having favorable crystallinity and melt-in-the...  
WO/2014/047492A1
Spoonable, pourable, and/ or spreadable dressings or edible continuous aqueous emulsions are provided that include a fat blend that is a specific balance of a solid fat portion or solid fat fraction (which may or may not be pre-crystalli...  
WO/2014/044582A1
The invention relates to an edible water-in-oil emulsion comprising a fat-phase comprising a first hardstock and a second hardstock, wherein said fat-phase has a total amount of hardstock of from 2 to 60 wt. %, based on the total weight ...  
WO/2014/044523A1
The invention relates to a process for the manufacture of an edible water-in-oil emulsion comprising 10 to 85 wt. % of liquid oil, 0.5 to 50 wt. % of hardstock fat, 10 to 85 wt. % of a dispersed water-phase; comprising the steps of: a) p...  
WO/2014/040918A1
A method where a continuous flow of an oil-in-water emulsion is fed to a cavitator (10), the oil-in-water emulsion is tempered and then reversed or broken in the cavitator (10) and a continuous flow of water-in-oil emulsion or broken oil...  
WO/2014/038670A1
Provided is a foamable oil-in-water emulsified oil or fat composition which has, as a main component thereof, palm oil or fat, which does not easily solidify, which melts in the mouth, and which is low cost. The foamable oil-in-water emu...  
WO/2014/037107A1
The present invention relates to an edible water-in-oil emulsion comprising a fat content ranging 15 and 95% and comprising a chocolate inclusion content ranging between 5 and 50%, which chocolate inclusions have a size ranging between 1...  
WO/2014/022505A1
Disclosed are methods of improving the sensory and oxidative stability of oils (e.g., plant and animal oils) by combining an oil and an antioxidant composition comprising green tea extract and deodorizing the oil. Oils prepared by these ...  
WO/2014/020114A1
Anew fat blend composition allowing the preparation of a fat spread composition lowering the cholesterol level in human beings, said fat blend comprising 20% or less of saturated fatty acids among which: -38% or less are palmitic acid (C...  
WO/2014/022051A1
Provided herein are nutritional creamer compositions comprising a vegetable oil blend, wherein the vegetable oil blend provides a suitable fatty acid profile or saturated fats, polyunsaturated fats, monounsaturated fats, and trans fatty ...  
WO/2014/020734A1
The present invention relates to a product that can be used, in a food product containing fat, as a partial or complete substitute for such fat. More specifically, the present invention relates to a solid oil and fat-like composition com...  
WO/2014/016250A1
The present invention relates to a method for increasing the SUS content in an oil or in an olein fraction, comprising performing 1, 3-selective enzymatic intraesterification on a natural starting oil or olein fraction prepared therefrom...  
WO/2014/007665A1
A method of production of a fat mix with a decreased fat content, consisting in cream separation from milk, fat content normalisation, pasteurisation, preparation of a cream mixture with milk powder and/or other protein carriers, pasteur...  
WO/2014/005797A1
Fat powder comprising hardstock fat co-crystallized with at least one emulsifier, • wherein said emulsifier has a HLB value of 8 or lower and comprises at least 40 wt. %, based on the total weight of the emulsifier, of mono- and/or dig...  
WO/2014/004018A1
A method of preparing an edible oleogel comprising combining an edible triacylglycerol oil or triacylglycerol fat and ethylcellulose in a weight ratio of from 99: 1 to 80:20 to form a mixture, and heating and agitating the mixture at a t...  
WO/2014/001031A1
The present invention relates to edible water-in-oil emulsion comprising 15-65wt.% of a continuous fat phase and 35-85 wt.% of a dispersed aqueous phase, said emulsion containing by weight of the dispersed aqueous phase: 0.2-7 wt.% of ge...  
WO/2013/192436A1
Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also...  
WO/2013/184983A1
Methods for preventing oxidation in lipids using organic acids are disclosed. Compositions including the lipids are also disclosed.  
WO/2013/174585A1
The present invention relates to an oil containing gas bubbles, sucrose fatty acid ester and hydrophobin. Moreover the invention relates to a method of making these products, as well as using this composition to reduce spattering during ...  
WO/2013/176207A1
Provided are a low-fat spread that shows a high emulsification stability and good microbiological storage properties and has a savory taste, and a method for manufacturing the same. The spread is manufactured by mixing a starch with an a...  
WO/2013/175174A1
An emulsion contains 50 to 90% by weight of an aqueous phase and 10 to 50% by weight of an oil phase containing 30 to 90% by weight of a diluent oil, and at least 10% by weight of at least one polyunsaturated fatty acid and/or derivative...  
WO/2013/171027A1
Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt.% of total fat, said process comprising the steps of: a. providing a water-phase; b. providing liquid oil; c. ...  
WO/2013/172075A1
[Problem] To provide a substance capable of imparting an excellent crystallization-accelerating effect to an oil or fat, and an oil or fat composition containing said substance. The oil or fat composition has an excellent crystallization...  

Matches 251 - 300 out of 6,048