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Matches 401 - 450 out of 5,994

Document Document Title
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...  
WO/2011/092299A1
The invention relates to an oily or fatty composition including at least 98% lipids: in which at least 40% of the total fatty acid content is DHA, and having the following glyceride composition: 50 to 95% monoglycerides relative to the t...  
WO/2011/089171A1
The present invention relates to the field of oil thickeners and in particular oil gels. Embodiments of the present invention relate for example to a an oil composition containing at least one complex comprising an oil dispersible emulsi...  
WO/2011/084059A1
The present invention relates to an edible product that is composed of a plurality of discrete fat pieces that are in direct contact with each other, such as fat flakes, fat powders or fat granulates. More particularly, the present inven...  
WO/2011/080580A3
The present invention relates to a healthy low-fat spread that is low in saturated fat and low in trans-fat, made essentially of vegetable oils, fat-soluble ingredients, water, water-soluble ingredients, with the amount of plant sterol e...  
WO/2011/078367A1
Disclosed is an emulsion composition which has high emulsion stability even after long-term storage, while being functionally excellent and exhibiting high transparency when added to an aqueous phase. The emulsion composition is suppress...  
WO/2011/077975A1
Provided is an oil-in-water emulsion used as cream, particularly whipping cream, primarily for making confectionaries and making breads, wherein an oil-in-water emulsion product contains substantially no trans fatty acids, has high emuls...  
WO/2011/073726A1
The present invention relates to a nanoemulsion comprising an aqueous phase and a lipid phase, and the micelle size of which is within the range from 20 to 900 nm. The aqueous phase of such a nanoemulsion comprises a base, the lipid phas...  
WO/2011/071999A2
Novel structuring compositions and food products including those compositions are provided. The compositions comprise a mono- and diglyceride mixture and have high levels of β' crystals and small average crystallite sizes. They can be i...  
WO/2011/071376A1
This invention relates to a balanced fat composition and use thereof in a liquid nutritional composition, in particular suitable for tube feeding. This invention further relates to said liquid nutritional composition for providing entera...  
WO/2011/071999A3
Novel structuring compositions and food products including those compositions are provided. The compositions comprise a mono- and diglyceride mixture and have high levels of β' crystals and small average crystallite sizes. They can be i...  
WO/2011/071365A1
This invention relates to a balanced fat composition and use thereof in a liquid nutritional composition, in particular suitable for tube feeding. This invention further relates to said liquid nutritional composition for providing entera...  
WO/2011/066937A1
The invention relates to a composition having an HLB value greater than 10, which acts as an emulsifier for a solubilisate of at least one raw material and/or active substance which is insoluble or only soluble with difficulty in water, ...  
WO/2011/064167A1
Oxidative stable oils and blends and liquid creamers containing same are provided. Methods for making liquid creamers are also provided. In a general embodiment, the present disclosure provides an oil blend having a final concentration o...  
WO/2011/065946A1
Oxidative stable oils and blends and liquid creamers containing same are provided. Methods for making liquid creamers are also provided. In a general embodiment, the present disclosure provides an oil blend having a final concentration o...  
WO/2011/055072A1
Vegetable oil-based liquid food composition which can be used for cooking food, in particular as a cooking or shallow-frying oil.  
WO/2011/053793A3
A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, the cracker-and-filling sandwich is siz...  
WO/2011/051651A1
Sprayable liquid edible compositions comprising an oil component in an amount 0.1 % to 70%, an aqueous component in an amount 25% to 98%, a non-stick component in an amount 0.1 % to 15% and a gum component in an amount 0.01% to 0.1 %. Th...  

Matches 401 - 450 out of 5,994