Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 251 - 300 out of 5,942

Document Document Title
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...  
WO/2013/153902A1
The present invention addresses the problem of providing: a roll-in emulsified oil and fat composition which substantially does not contain trans acid, has excellent spreadability and achieves juicy texture in a baked croissant; and a cr...  
WO/2013/149816A1
The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, an...  
WO/2013/135739A1
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.  
WO/2013/135738A1
The present invention relates to a process for preparing a spray- dried lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. Th...  
WO/2013/135738A8
The present invention relates to a process for preparing a spray- dried lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. Th...  
WO/2013/135456A1
One aspect of the invention relates to a process of preparing a food product comprising 1 -100 wt.% of a heat-stable oil-in-water emulsion, said process comprising heating the food product to a temperature in excess of 90°C for at least...  
WO/2013/133138A1
It is possible to provide a low-trans-fatty-acid-content roll-in margarine having an oil and fat content of 99 wt% relative to the entirety of the roll-in margarine, the oils and fats having a trans fatty acid content of no more than 5 w...  
WO/2013/127807A1
The present invention relates to a process for the production of extruded formulations (= extrudates) comprising dispersion droplets, to such formulations as well as to the use of such formulations in food, feed, personal care applications.  
WO/2013/129539A1
Provided is a method for producing a water-in-oil type oil or fat composition having such a good structure, texture and flavor that cannot be achieved by conventional products. A water-in-oil type oil or fat composition having such a goo...  
WO/2013/129051A1
The present invention relates to: a 5-acyloxy decanoic acid alkyl represented by formula (1), (1) [In the formula, R1 is a hydrogen atom or an alkyl group having 1 to 4 carbon atoms, and R2 is an alkyl group having 1 to 4 carbon atoms, e...  
WO/2013/125385A1
The present invention addresses the problem of providing a foamable oil-in-water emulsified product, and an oil or fat composition used in same, the product having: good emulsifying stability when used in a foamable oil-in-water emulsifi...  
WO/2013/122465A1
Food composition comprising fat and vitamin K, wherein the fat comprises at least 36% saturated fatty acids, and wherein the vitamin K is in the form MK-7 in an amount of at least 0.1 mcg MK-7 per daily intake. The composition preferably...  
WO/2013/116593A1
Described herein are spread compositions having reduced levels of saturated an trans fats. The compositions comprise water, a base oil, a seeding ester and a cellulose fiber. Also provided are methods of preparing such compositions and u...  
WO/2013/110508A1
The present invention relates to aerated compositions containing egg albumen protein and hydrophobin, and to a method for making these compositions. The objective of the invention is to improve the foamability and foam stability of compo...  
WO/2013/111058A1
The invention pertains to vegetable spreadable emulsified products comprising vegetable oils in the range of 71% to 84% by weight, hard fats in the range of 2% to 9% by weight, low molecular weight organogelator in the range of 2% to 5% ...  
WO/2013/104740A1
The present invention relates to an emulsion of an oil composition comprising docasoahexaenoic acid (DHA) and eicosapentaenoic aicd (EPA), which is characterised in that the emulsion is essentially free from ascorbyl palmitate.  
WO/2013/092086A1
One aspect of the invention relates to an edible oil-in-water emulsion comprising: 30-95 wt.% of a continuous aqueous phase; 5-70 wt.% of a dispersed oil phase comprising 80-100 vol.% of oil droplets having a diameter of less than 20 µm...  
WO/2013/093912A1
The present invention provides for a stabilized oxygen-sensitive flavoring agent particle for admixing to a food product comprising a core composition granule containing at least one oxygen-sensitive flavoring agent and at least one wate...  
WO/2013/092023A1
One aspect of the invention relates to a process of preparing an oil-in-water emulsion comprising: 15-95 wt.% of a continuous aqueous phase and 5-85 wt.% of a dispersed oil phase, wherein the emulsion contains 0.05-1.0% phospholipids by ...  
WO/2013/092024A1
The present invention relates to edible composition comprising a fat phase, wherein the fat phase comprises less than 55% by weight of fat phase of saturated fatty acids, wherein the fat phase is structured by a lipophilic fibrous materi...  
WO/2013/088971A1
[Problem] To provide: a foamable oil-in-water emulsion which has a sufficiently reduced trans-fatty-acid content and which exhibits excellent meltability due to a lauric fat or oil in the mouth, high emulsion stability, excellent whippin...  
WO/2013/087419A1
An emulsified food product comprising: oil and/or fat, which contains some omega-3 fatty acids; 0.05 to 5 % by weight of dairy protein; and at least 10 ppm iron ions; wherein the food product contains no EDTA (ethylenediaminetetraacetic ...  
WO/2013/088156A1
The invention is in particular concerned with a food product comprising one or more fats or oils and a carotenoid compound. The products of the invention may be used in reducing elevated total cholesterol, triglycerides and inflammatory ...  
WO/2013/084518A1
The present invention provides: an emulsion composition which has excellent emulsion stability and excellent solubility in water, and can be added to water to prepare a solution having excellent transparency and storage stability; and an...  
WO/2013/079279A1
Process for the preparation of an edible fat-continuous spread comprising at most 45 wt. % of fat using liquid oil, a fat powder comprising structuring fat and a water-phase, comprising the steps of: a. providing amixture comprising the ...  
WO/2013/080924A1
A foamable oil-in-water-type emulsified oil or fat composition which contains: 0.04 to 1.0 wt% of an emulsifying agent (A) that is a sucrose fatty acid ester having an HLB value of 4 or less and/or a polyglycerin fatty acid ester having ...  
WO/2013/072056A1
The present invention relates to a vegan emulsion, in particular a food emulsion and/or a cosmetics emulsion. The emulsion according to the invention is a multiple emulsion in which at least 90% of the emulsion droplets of the multiple e...  
WO/2013/060577A1
The present invention provides an oil containing edible product that is capable of increasing the bioavailability of one or more oil soluble micronutrients that are comprised in vegetables or fruit. One aspect of the invention relates to...  
WO/2013/062111A1
An acidic oil-in-water type emulsified fat composition: having a fat content of 25-80 wt%; that uses a palm-based fat or oil as the main raw material therefor; has an SU2/UUU weight ratio of no more than 1.9; has an SSS content of no mor...  
WO/2013/062110A1
A foamable oil-in-water type emulsified fat composition for whipped cream; that uses a palm-based fat or oil as the main raw material therefor; has an SU2/UUU weight ratio of no more than 1.9; has an SSS content of no more than 2 wt%; an...  
WO/2013/062112A1
 A flour paste comprising 8-45 wt% of a liquid fat derived from palm oil relative the total weight of the flour paste. The liquid fat derived from palm oil has a palm-based fat as the main ingredient, a SU2/UUU weight ratio of at most ...  

Matches 251 - 300 out of 5,942