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Matches 351 - 400 out of 6,080

Document Document Title
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.  
WO/2012/168722A1
The present invention provides a food or feed comprising (i) a foodstuff (ii) a mono or di ester of glycerol and Moringa oil.  
WO/2012/171001A2
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.  
WO/2012/168726A1
The present invention provides a foodstuff in the form of a spread, wherein the spread is a water in oil emulsion containing (a) a continuous fat phase (b) a dispersed aqueous phase, wherein the spread comprises (i) triglycerides in an a...  
WO/2012/161572A1
The present invention relates to food products supplemented with micronutrients and, in particular, to a composition comprising vitamin K2. The composition further comprises calcium and magnesium, wherein the ratio Ca/Mg is less than 8. ...  
WO/2012/161253A1
Provided is a method for producing an oil-in-water emulsified food product composition, which is characterized in comprising a step for adding and mixing an oil containing a highly hydrophilic emulsifier, or a mixture of water and an oil...  
WO/2012/147554A1
[Problem] An objective of the present invention is to provide an oil having the flavor of the odor of hydrogenation (hydrogenation odor) regardless that the trans fatty acid content is sufficiently low, and an oil-containing food that us...  
WO/2012/148769A1
The invention provides palatability enhancing compositions comprising a palatability enhancing amount of two or more of tetrasodium pyrophosphate, one or more animal by-products, and one or more microbial proteins and comestible composit...  
WO/2012/143492A1
The present invention relates to beadlets comprising at least one carotenoid and matrix material, which comprise wax(es) and/or fat(s) with a drop point of between 30 to 85 °C, as well as to the production of such beadlets and to the us...  
WO/2012/140937A1
[Problem] To provide an oil composition having, on the basis of an excellent crystallization-promoting effect, excellent usability and workability in terms of weeping of sugar on fried doughnuts, stickiness and food texture, filling stat...  
WO/2012/121010A1
Provided are a butter cream having excellent foaming properties and a high meltability in mouth and an oil or fat composition suitable for the production of the butter cream. The oil or fat composition according to the present invention ...  
WO/2012/117580A1
[Problem] To provide a water-in-oil type oil or fat composition, which has only a small salt content but is highly meltable in mouth and shows appropriate saltiness, and a method for producing the same. [Solution] A water-in-oil type oil...  
WO/2012/115144A1
Provided is an oil-in-water emulsion produced using milk protein, fat/oil, an emulsifier, and protease, the emulsion being characterized in that (1) and/or (2) below are satisfied in MALDI-TOF MASS analysis. (1) The ratio of the 1993-199...  
WO/2012/111225A1
[Problem] The present invention addresses the problem of providing a water-in-oil type emulsified oil/fat composition that has a nutritive function and exhibits superior storage stability and flavor despite the addition of vitamin E. [So...  
WO/2012/108377A1
A plastic emulsified oil and fat composition for kneading bread, being characterized by containing glucomannan and glycerol mono-fatty acid ester in an aqueous phase. The content of the glucomannan in the plastic emulsified oil and fat c...  
WO/2012/109545A3
Methods are provided for pelletizing a microbial biomass, extracting a refined lipid composition from the pelletized biomass under supercritical conditions and distilling the refined lipid composition, at least once under short path dist...  
WO/2012/107587A1
The present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized whippable oil-in-water emulsion upon incre...  
WO/2012/106777A1
The present invention broadly relates to nutritional compositions comprising unstable materials and the use thereof in food products. More specifically, the invention relates to compositions comprising edible oils, in particular fatty ac...  
WO/2012/104398A1
A process for preparing stabilised edible oil-in-water emulsion containing insoluble natural fibre and being free of food additives comprising the following steps: a) preparing a fibre phase; b) preparing an emulsion; and c) mixing the p...  
WO/2012/105073A1
[Problem] To provide a palm fraction soft oil with which a processed emulsified food product that is capable of withstanding refrigeration is obtained, as well as a method for producing the same. [Solution] The palm fraction soft oil of ...  
WO/2012/102222A1
An emulsion composition for a food and drink which contains an oil-soluble substance in the form of an emulsion, wherein the emulsion composition is characterized by containing 0.1 to 10.0 wt.% of an oil-soluble substance and 0.1 to 10.0...  
WO/2012/096655A1
The present invention describes dietary compositions and methods of using such compositions to treat chronic viral infections, including hepatitis B and hepatitis C infections.  
WO/2012/094397A1
The present embodiments include a ground meat, processed meat, game meat, or sausage that has improved health and taste characteristics. The embodiments include the addition to the meat of a fat emulsion that includes a healthier group o...  
WO/2012/089666A1
The use of encapsulated oil for the preparation of a dough. The encapsulated oil comprises an inner core of oil encapsulated in an outer shell of cross-linked protein, wherein the encapsulated oil comprises at least 80 % by weight oil. T...  
WO/2012/092463A1
Disclosed is a fat or oil useful for cooking applications which includes from 10 to 90% by weight diacylglycerols, and has a SFI of at least 15% at room temperature. In particular embodiments, the fat or oil is derived from palm oil, pal...  
WO/2012/084420A1
The invention relates to water-in-oil emulsion comprising 50 to 85 wt. % of an aqueous phase and 15 to 50 wt. % of a fatphase, wherein said fat phase comprises HOH triglycerides in an amount of 8 to 50 % of the total weight of the fat ph...  
WO/2012/084441A1
The present invention has as an objective to provide a fibrous material which can be used to structure non-aqueous liquids. These structured liquids can be used as ingredient in products such as oil-in-water emulsions or water-in-oil emu...  
WO/2012/084438A1
The present invention relates to a method of preparing an edible fat continuous emulsion spread comprising 10 to 85 wt% of a dispersed aqueous phase and 15 to 90 wt% of a fat phase, said fat phase comprising: - 60 to 85 wt% of a combined...  
WO/2012/084416A1
The present invention relates to a water-in-oil emulsion comprising 15-90 wt.% of a fat phase having a solid fat content at 20 °C (N20) of at least 10%; and 10-85 wt.% of aqueous phase, said fat phase comprising: ·60-85% by weight of t...  
WO/2012/084421A1
The present invention has as an objective to provide a method to prepare lipophilic fibres that can be used to efficiently and effectively structure non-aqueous liquid phases. These non-aqueous liquid phases may be incorporated as an ing...  
WO/2012/084427A1
The present invention has as an objective to provide non-aqueous liquids non-aqueous liquids that are stuctured by lipophilic fibrous materials. This is required to develop consumer products like foods or personal care products, which ar...  
WO/2012/079964A1
The invention relates to an edible fat blend comprising liquid oil and structuring fat, the fat blend comprising a mixture of triglycerides in a specific weight ratio and wherein the fat blend comprises 15 to 35 wt% saturated fatty acids...  
WO/2012/082977A1
Described herein are shelf stable low sodium compositions having reduced levels of trans fats. The compositions comprise a reduced trans base oil, an unhydrogenated oil, water, a low sodium sea salt, a probiotic and one or more additives...  
WO/2012/079957A1
The invention relates to an edible water in oil emulsion wrapper product wherein the amount of oil exudation is less than 1% at the temperature at which the amount of solid fat content on total product is 3%, wherein the fat is essential...  

Matches 351 - 400 out of 6,080