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Matches 301 - 350 out of 6,016

Document Document Title
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 ...  
WO/2013/062113A1
Provided is a plastic oil/fat composition comprising 30 to 100 wt% oil/fat. The plastic oil/fat composition is obtained from palm oil as the primary starting material. A palm oil-derived liquid oil, wherein the SU2/UUU weight ratio is 1....  
WO/2013/056964A1
The present invention provides a method for production of water-in-oil emulsions (in particular low-fat water-in-oil emulsions (<50% oil)), without the requirement of making a premix of the emulsion, and without the requirement to heat a...  
WO/2013/050944A3
The present invention provides a composition comprising monoglycendes and diglycerides, wherein the monoglycendes and diglycerides have an iodine value of at least 30; and wherein the fatty acids of the monoglycendes and diglycerides con...  
WO/2013/050944A2
The present invention provides a composition comprising monoglycendes and diglycerides, wherein the monoglycendes and diglycerides have an iodine value of at least 30; and wherein the fatty acids of the monoglycendes and diglycerides con...  
WO/2013/041326A1
The invention relates to a process for the manufacture of an edible low-fat water-in-oil emulsion comprising an aqueous phase and at most 45 wt. % of a fat phase, wherein said fat phase comprises liquid oil and structuring fat, comprisin...  
WO/2013/037605A1
Disclosed is a mixing apparatus which is characterized by a specific range of cavity diameters in combination with a specific range for the size of the inner element (i.e. the maximum diameter, typically of the rotor). Said mixing appara...  
WO/2013/031335A1
[Problem] The purpose of the present invention is to provide an oil-in-water type oil or fat composition with superb taste and body, and in particular, an excellent finish, as well as a process for producing the same. [Solution] The inve...  
WO/2013/032318A1
the invention relates to a reduced fat bakery emulsion comprising 20-42 wt.% of a continuous fat phase and 58-80 wt.% of a dispersed aqueous phase, said aqueous phase having the following composition: • 60-88 wt.% of water; • 5-40 wt...  
WO/2013/028448A1
The present invention relates to an edible composition, a method for making the same and edible items comprising the composition. The edible items can be used to produce yet more intricate edible products.  
WO/2013/026644A1
The invention relates to a method of embossing or shaping a water-in-oil emulsion of plastic consistency, said method comprising the step of contacting the outer surface of the emulsion with a cooled stamp having a contacting surface tem...  
WO/2013/027727A1
An oil/fat composition containing at least 50% by mass of a diacylglycerol satisfying the following conditions: (1) the disaturated diacylglycerol (SS) content of said diacylglycerol is 5-50% by mass; (2) the monosaturated-monounsaturate...  
WO/2013/027728A1
An oil/fat composition containing at least 50% by mass of a diacylglycerol satisfying the following conditions: (1) the disaturated diacylglycerol (SS) content of said diacylglycerol is 3-40% by mass; (2) the monosaturated-monounsaturate...  
WO/2013/027731A1
An oil or fat composition which contains 50 mass% or more of diacylglycerols, in said diacylglycerols, the content of fatty acids having 20 or more carbon atoms being 12 mass% or more relative to the total constituting fatty acids thereo...  
WO/2013/027729A1
An oil/fat composition containing at least 50% by mass of a diacylglycerol satisfying the following conditions: (1) the disaturated diacylglycerol (SS) content of said diacylglycerol is 20-92% by mass; (2) the monosaturated-monounsaturat...  
WO/2013/016812A1
The invention provides 1,3-DAGs with melting point ranges of from about 32°C to about 37°C for use in a variety of hard fat applications and in particular for the preparation of a cocoa butter substitute for confectionery use. The inve...  
WO/2013/018431A1
To provide a method for suppressing deterioration of the flavor of an oil or fat during storage at low temperatures. A method for producing a glyceride composition of the present invention is characterized by comprising, before a decolor...  
WO/2013/016690A1
The present invention provides compositions and methods for the use of oil- containing materials as feedstocks for the production the bioproducts by biofermentation. In one preferred embodiment, surfactants are not used in compositions a...  
WO/2013/010037A1
Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.  
WO/2013/008904A1
Provided is a foamable oil-in-water emulsion that, regardless of having a low percent content of fat and total solids, has superior foamability, flower-forming properties, shape retention, sense of concentrated flavor, and lack of heavy ...  
WO/2013/008261A1
A food product of the type to be stored and consumed refrigerated or frozen comprising at least a first liposome and at least one active ingredient encapsulated in the first liposome, said first liposome further having first means for in...  
WO/2013/000137A1
A low-fat whippable topping composition comprising: (a) 7 to 24 % by weight of water-soluble carbohydrates, (b) 8 to 16 % by weight of fat, (c) 0.3 to 1.5 % by weight of emulsifier, (d) 0.2 to 1 % by weight of optionally methylated hydro...  
WO/2012/177354A1
Disclosed herein are compositions that include a blend of sucrose polyesters, wherein each sucrose polyester includes a sucrose moiety and a plurality of fatty acid ester moieties, wherein from about 50% to about 90%, by weight, of the c...  
WO/2012/177355A1
Disclosed herein are shortening compositions comprising from about 40% to about 90% sucrose polyester, by weight, wherein said shortening compositions may comprise, based on total weight of the shortening composition, a Solid Fat Index o...  
WO/2012/176687A1
In the present invention, a liquid cream is caused to include microbubbles by means of combining the use of a general-purpose agitator and a high-speed, high-shear agitator and thus a triple mixture of liquid, fat globules, and microbubb...  
WO/2012/168727A1
The present invention provides a process for controlling the crystallisation of triglyceride, the process comprising the steps of (i) providing a triglyceride (ii) contacting the triglyceride with a mono or di ester of glycerol and Morin...  
WO/2012/168724A1
The present invention provides a foodstuff in the form of a spread, wherein the spread is a wafer in oil emulsion containing (a) a continuous fat phase (b) a dispersed aqueous phase, wherein the spread comprises (i) triglycerides in an a...  
WO/2012/168882A1
A composition comprising a core comprising at least one oxygen-sensitive liquid natural pharmaceutically or nutritionally active agent absorbed or adsorbed onto an absorbent, an intermediate layer, comprising an interfacial tension adjus...  
WO/2012/171001A3
The present invention relates to food products having clinically effective (high) dosages of beta-glucans and omega-3 fatty acid (EPA/DHA) per serving without a fishy taste or smell, as well as methods of preparing those food products.  

Matches 301 - 350 out of 6,016