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Matches 351 - 400 out of 5,883

Document Document Title
WO/2012/079973A1
The present invention relates to a pasteurized spread comprising 10-100 wt. % of an aqueous phase and 0-90 wt. % of oil phase, wherein said spread has a pH lower than 5.4, and wherein said spread comprises preservative selected from the ...  
WO/2012/082065A1
The present invention relates to a particle stabilized emulsion or foam comprising at least two phases and solid particles, wherein said solid particles are starch granules and said starch granules or a portion thereof are situated at th...  
WO/2012/081545A1
Disclosed is a water-in-oil emulsion which melts in the mouth and has excellent flavor as well as emulsion stability; also disclosed is a method of producing the same. The water-in-oil emulsion contains an aqueous phase which includes a ...  
WO/2012/076058A1
The present invention relates to a filling composition comprising a fat content above 20% by weight of the filling composition, a hydrolyzed whole grain composition; and an alpha-amylase or fragment thereof, which alpha-amylase or fragme...  
WO/2012/074008A1
[Problem] To provide a foaming oil-in-water emulsion which has high emulsion stability, good whip properties such as foamability and shape retention, good freezing/thawing resistance in a whipped state and, as a result of sufficient redu...  
WO/2012/069677A1
The present invention relates to a method for treating oils and/or fatty acids, characterized in that it comprises applying ultraviolet rays to the oil and/or fatty acid for a period of between 5 and 60 minutes; next, ultrasound is appli...  
WO/2012/071179A1
According to one embodiment, a food product comprises a non-fat base, one or more polyunsaturated fatty acids, and one or more stabilizing ingredients. The stabilizing ingredients are selected to reduce the rate at which the polyunsatura...  
WO/2012/056673A1
Provided is a food product which comprises a polyglycerin ester of a condensed ricinoleic acid obtained by reacting a polyglycerin and a condensed ricinoleic acid, wherein the total of triglycerin concentration and tetraglycerin concentr...  
WO/2012/052253A1
The present invention has as an objective to provide an emulsion for shallow frying which has reduced spattering. This objective has been met by an emulsion which contains ethylcellulose particles.  
WO/2012/052471A1
Disclosed is an edible product containing 15-80 wt% of triglycerides, 20-85 wt% of filler, and at most 15 wt% water, wherein the triglycerides contain as acid residues 20-70 wt% of total SAFA, at most 5 wt% of TFA, thereby C8, C10 and C1...  
WO/2012/054452A1
A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a grain-derived component.  
WO/2012/053354A1
[Problem] To provide: a plastic fat composition which is capable of providing a plastic fat food that retains adequate meltability in the mouth after long-term storage, while being excellently easy to apply and having good filling workab...  
WO/2012/050423A1
The present invention provides a method for fractionating an oil composition containing at least 80% by weight of diacylglycerol into a solid fraction and a liquid fraction, which heats the oil composition to an elevated temperature, coo...  
WO/2012/046072A1
An low oil content emulsion having 50-60% or less by weight oil is made by mixing ingredients including oil, water, insoluble fibres and emulsifier to produce a pre- emulsion, which is then homogenised at pressures in the range of about ...  
WO/2012/041682A1
The invention relates to a spray crystallization process for making solid particles suitable for structuring an oil containing dispersion, solid particles obtainable by said process and use of said particles for structuring oil containin...  
WO/2012/038226A1
The invention relates to a method of preparing an edible fat continuous spread comprising a dispersed aqueous phase and crystalline non-esterified plant sterol, said method comprising the steps of preparing a fat continuous emulsion and ...  
WO/2012/037630A1
The present invention relates to a food composition consisting of a water-in-oil emulsion (W/O) having a liquid or semi-viscous consistency, capable of keeping the phase mixture stable after storage and having improved nutritional values...  
WO/2012/017637A1
Disclosed is an optical reactor in which a large number of particles (3…) formed of glass raw material are accommodated in a glass tube (2). The optical reactor is constructed such that a fluid (L) can flow within the glass tube (2). A...  
WO/2012/014811A1
The disclosed butter cream has excellent shape retention, a fresh texture, and furthermore is extendable and has a fresh texture even if palm-based fats and oils are used. The butter cream is characterised by including: 30-60 mass% of fa...  
WO/2012/013771A1
A fat spread comprising a flavour agent containing a mixture of flavour ingredients comprising: - from 45% to 90% of 2-furfuryl alcohol; - from 5% to 20% of 2-acetylpyrrole; - from 3% to 15% of 2-acetylpyridine; - from 1% to 10% of alpha...  
WO/2012/012226A1
Stable starch-thickened food compositions are prepared by using high speed agitation. A method is provided that employs a blender to prepare starch-thickened soft gel compositions, including puddings, creams, and custards.  
WO/2012/008309A1
Provided is a water-in-oil emulsion composition having an oil-phase component which comprises 1.3 to 5 mass% of an unsaturated monoacylglycerol, 5 to 60 mass% of a diacylglycerol, and 35 to 90 mass% of a triacylglycerol, and which has an...  
WO/2012/008603A1
A foamable oil-in-water type emulsified fat composition for a whipped cream to be distributed in a chilled state, wherein: the fat content is 20-40 wt%; the fat comprises fat (A), which contains triglycerides, said triglycerides carrying...  
WO/2012/005347A1
Provided is an emulsifying composition that is characterised by containing (A) edible oil materials, (B) sucrose diacetate hexa-isobutyrate (SAIB), (C) octenyl succinic acid modified gum arabic, (D) polyalcohol and (E) water. Compared to...  
WO/2012/001015A1
A process for interesterifying a vegetable oil comprises treating the vegetable oil by contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8, separating the oil from the adsorbent and reacting the...  
WO/2011/162207A1
Disclosed is a fat or oil composition which contains: (a) 5-60% by mass of a diacylglycerol; (b) 5-35% by mass of a monoester compound of a hydroxy acid and a fatty acid; and (c) 5-60% by mass of a monoacylglycerol. The fat or oil compos...  
WO/2011/160921A1
The invention relates to an edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co- crystallized fat powder. The invention further relates to the use of...  
WO/2011/162802A1
Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and o...  
WO/2011/150410A2
Methods and compositions for the production of oil, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing microorganisms and methods of low cost cultivation of such microorganisms. Mi...  
WO/2011/149416A1
The invention refers to a method for preparing a dispersion of polar lipids in an ethanol-water mixture, said polar lipids comprising galactolipids. An oil containing polar lipids comprising galactolipids is diluted using a first ethanol...  
WO/2011/149854A2
Methods and formulations for increasing the water solubility and/or stability of dietary fatty acids are disclosed.  
WO/2011/147747A1
The present invention relates to an antioxidant composition comprising a galactolipid, ascorbic acid and/or a derivative thereof, and at least one further lipid. Further aspects of the invention are the method of manufacturing such an an...  
WO/2011/149854A3
Methods and formulations for increasing the water solubility and/or stability of dietary fatty acids are disclosed.  
WO/2011/144405A1
The invention relates to an edible fat continuous spread being a water in oil emulsion comprising a water phase and a fat phase, wherein the fat phase comprises liquid oil and a structuring fat, said spread comprising a first emulsifier ...  
WO/2011/135323A1
The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase and an aqueous phase dispersed substantiall...  
WO/2011/136662A1
The invention relates to the encapsulation of oxidisable lipids. In particular, the invention provides an oil-in-water emulsion comprising droplets of a core lipid coated with nanoemulsion droplets, wherein the nanoemulsion droplets comp...  
WO/2011/132804A1
The present invention relates to a method of manufacturing a hard butter similar to cacao butter, the method comprising the steps of: mixing vegetable fats and oils, fatty acids, and fatty acid derivatives; performing enzymatic transeste...  
WO/2011/124690A1
The present invention relates to butter-derived spreads, i.e. mixtures containing a first butter, a milk fat source and vegetable oil, as well as a method of producing such butter-derived spreads.  
WO/2011/120766A1
The present invention provides an edible tomato-based product comprising: - 5-99.9 % by weight of dry matter oftomato-derived components other than water; - 30-95 wt.% of water; - 0.1-30 wt.% of oil; wherein the oil contains at least 10 ...  
WO/2011/120898A1
The present invention provides an edible product comprising 10-99 wt.% of an aqueous phase; 0.1-90 wt.% of an oil phase; 0-40 wt.% of solid or semi-solid particles; and active plant cell wall degrading enzyme. Another aspect of the inven...  
WO/2011/120872A3
The present invention relates to dissolved silicate compositions in which the dissolved silicate is stabilized by at least two selected osmolytes and is therefore bioavailable. The composition and its dilutions are stable over a long per...  
WO/2011/115476A1
The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes later in life.  
WO/2011/115490A1
The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes.  
WO/2011/115491A1
The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes.  
WO/2011/111527A1
Disclosed is a preferred oleaginous composition in an oil-in-water type emulsifier used as whipped cream mainly in confectionary and bread manufacturing. Use of the oleaginous composition suppresses whipped cream property changes that oc...  
WO/2011/107993A1
An edible spread formulation and method of production thereof, the formulation including: (a) at least 2% olive oil by weight; (b) at least one edible oil, in addition to the olive oil, the formulation containing a total of 12% to 78%, b...  
WO/2011/108919A1
The present invention relates to a reduced fat bakery emulsion comprising 39-65 wt.% of a continuous fat phase and 35-61 wt.% of a dispersed aqueous phase, said aqueous phase having the following composition: • 60-80 wt.% of water; •...  
WO/2011/106618A1
Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are described. The compositions can advantageously ...  
WO/2011/106618A8
Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are described. The compositions can advantageously ...  
WO/2011/101521A1
The invention relates to a novel food composition characterised in that it comprises: a) between 70 and 95% of virgin olive oil; and b) between 5 and 30% of virgin olive oil hydrogenated to saturation. The invention also relates to the m...  

Matches 351 - 400 out of 5,883