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Matches 351 - 400 out of 5,942

Document Document Title
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...  
WO/2012/079955A1
The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. One aspect of the invention relates to a process for compacting a ...  
WO/2012/080227A1
Oil-in-water emulsion food product with improved spattering behaviour containing 0.01 to 3% w/w hydrophobin.  
WO/2012/082626A1
Methods and compositions for a lipid-based food filling including a lipid system, and particulates having a size of about 30 micrometers or less, the particulates having a lipophilic surface, wherein the filling has a water activity of l...  
WO/2012/081351A1
The purpose of the present invention is to provide a layered cereal flour food having non-conventional characteristics in texture, flavor and so on, and a water-in-oil type emulsified fat composition to be rolled in, said composition ena...  
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...  

Matches 351 - 400 out of 5,942