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WO/2005/039310 |
An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber have consume...
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WO/2005/039315 |
An edible emulsion with insoluble fiber thickener and a viscosity-building emulsifier is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edibl...
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WO/2005/039300 |
Emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid, as well as a method for making the compositions, are disclosed. According to the present invention, dietary fiber gel can be subjected to micro-part...
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WO/2005/037373 |
Disclosed is a dietary ingredient comprising at least one edible lipid which does not inhibit mineral absorption, enhances mineral absorption and intake, particularly a chemically or enzymatically synthesized synthetic oil, particularly ...
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WO/2005/036987 |
Disclosed is an enzymatically prepared fat base composition comprising a mixture of vegetable-derived triglycerides, characterized in that it has a total palmitic acid residues content of at most 38% of the total fatty acid residues, and...
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WO/2005/034913 |
A liquid preparation composition which has excellent stability and suffers neither settling nor scale deposition even when stored for long. The liquid preparation composition is characterized by comprising a lipid-soluble substance, a su...
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WO/2005/032496 |
The invention provides hydrolases, polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. In one aspect, the invention is directed to polypeptides, e.g., enzymes, having a hydrolase activit...
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WO/2005/032496 |
The invention provides hydrolases, polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. In one aspect, the invention is directed to polypeptides, e.g., enzymes, having a hydrolase activit...
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WO/2005/027648 |
With respect to conventional oil-in-water emulsified compositions, the state of emulsion has been stabilized by reducing the diameter of emulsion particles so as to realize fine uniform particles. Thus, there has been the problem of resu...
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WO/2005/025533 |
The invention relates to a stable oil-in-water emulsion which is obtained from an air/water pre-emulsion containing: a preferably-nonionic surfactant; a cosurfactant selected from hydrophilic compounds, preferably comprising at least one...
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WO/2005/026189 |
Disclosed is a process for the recovery of a phytolipid composition from a vegetable oil by-product. The phytolipid composition produced comprises squalene, phytosterols, mixed tocopherols and tocotrieneols, and vegetable wax and is usef...
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WO/2005/025337 |
A food product comprising ground linseed seeds having a flour-like consistency, mixed with additional edible oil to form an edible spread.
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WO/2005/020713 |
The present invention relates to a UHT treated 100 non-dairy whipping cream with high shape stability and/or a very good surface texture and/or an overrun of at least 3.5. Said whipping cream preferably contains less than 2% of trans fat...
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WO/2005/016016 |
There is disclosed an aqueous lecithin dispersion comprising water and specified lecithins.
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WO/2005/017090 |
There are disclosed compositions containing specified lecithins that are suitable for many applications, particularly as a calf milk replacer.
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WO/2005/016017 |
There are disclosed lecithin products that can impart emulsion capacity and emulsion stability to emulsions, and also emulsions containing the lecithins that have good emulsion capacity and good emulsion stability.
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WO/2005/016025 |
Disclosed is a food composition containing oils and a membrane separated lecithin. The lecithin has a ratio of alkali metals to alkaline earth metals ranging from greater than 0 to 10.
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WO/2005/013707 |
The invention relates to a food product comprising β-sitosterol and β-sitostanol, characterized in that the amount of β-sitostanol is from 5 to 12 wt% based on the total weight of β-sitosterol and β-sitostanol.
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WO/2005/014158 |
The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structur...
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WO/2005/011391 |
This disclosure describes select low trans-fatty acid fats and fat compositions and methods of making such fats and fat compositions. These fats and fat compositions achieve properties commonly associated with typical partially hydrogena...
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WO/2005/012471 |
The present disclosure provides low trans-fatty acid fat compositions, methods of hydrogenating unsaturated feedstocks (e.g., oils), and hydrogenation catalyst compositions. One exemplary method involves producing a catalyst composition ...
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WO/2005/009138 |
Process for preparing a concentrated mil protein ingredient comprising the steps of : providing a membrane retentate solution having kappa-casein milk protein, adjusting the divalent ion content of said protein solution to a predetermine...
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WO/2005/006870 |
A hydrous fat composition which has satisfactory emulsion stability although it contains substantially no emulsifying agents and which has excellent workability; and a process for producing the composition. The process comprises preparin...
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WO/2005/004642 |
Fat-continuous low fat products of the water-in-oil emulsion type and process thereof are provided, the emulsion comrising 3 to less than 12% fat by weight of the product. The fat phase comprises a high amount of monoglyceride and/or dig...
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WO/2004/110172 |
An acidic oil-in-water type emulsion composition having a high diglyceride content. It is an acidic oil-in-water type emulsion composition which contains fats comprising at least 30 wt.% diglycerides and a yolk treated with an enzyme sel...
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WO/2004/103088 |
A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprisi...
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WO/2004/086884 |
A modifier for meat which comprises an oil-in-water type emulsion comprising (J) water and a preservative comprising (A) 10 to 60 parts by weight of an animal fat, (B) 0.01 to 1 part by weight of a starch, (C) 15 to 40 parts by weight of...
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WO/2004/084656 |
The present invention provides a non-dairy whippable food product which comprises an oil in water emulsion. This product is pourable at refrigeration as well as room temperature making it easily whippable. The product comprises at least ...
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WO/2004/082389 |
A fat composition containing at least 50% of tristearin and reduced in digestibility. It is further preferable to reduce the particle diameter of the composition below 100 µm. When this composition is used as a substitute for fats usual...
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WO/2004/080208 |
It is intended to provide an oil-in-water-type emulsion composition containing coenzyme Q10 in its oily phase. Since a complex of an organic acid monoglyceride with milk protein is employed as an emulsifier, this oil-in-water-type emulsi...
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WO/2004/077955 |
A foamable water-in-oil type emulsion composition containing fats comprising one or more diglycerides and a liquid sugar, wherein (a) the fats have a solid-fat content at 25&ring C of 0.5 to 5%, (b) the content of C16-18 unsaturated digl...
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WO/2004/078302 |
The invention relates to the use of 6,6'-dihydroxy-5,5'-dimethoxy-[1,1'biphenyl]-3,3'- dicarboxaldehyde (divanillin) as a flavouring agent. The invention also relates to flavouring agent compositions and foodstuffs containing a sensorial...
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WO/2004/075647 |
The invention provides an edible oil-in-water emulsion concentrate comprising as a continuous aqueous phase a physiologically tolerable plant juice concentrate and'a discontinuous phase comprising a physiologically tolerable, oxidation-l...
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WO/2004/069877 |
The present invention relates to a method for preparing a starch product, wherein an aqueous starch mixture is provided and the starch mixture is heated to a high temperature. The invention further relates to a product obtainable by such...
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WO/2004/068959 |
Edible water-in-oil emulsion spread comprising 25-65 wt.% oil phase and 35-75 wt.% water phase, wherein the oil phase has a tau value as defined herein of 150 s or higher, and the water phase comprises thickener, wherein the thickener su...
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WO/2004/066757 |
The inventive method for treating a food product emulsion during the production thereof consists in supplying said emulsion under pressure to a heat-exchange device, whose body (1) walls are provided with an internal cylindrical cooling ...
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WO/2004/066938 |
Compositions and methods are provided for using natural waxes or wax sub-fractions to maintain healthy blood lipid profiles, illustratively by lowering total cholesterol, lowering LDL-cholesterol, raising HDL cholesterol, and/or lowering...
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WO/2004/064987 |
A method of producing one or more of a carbohydrate ester, a protein ester, a protein subunit ester or a hydroxy acid ester, which method comprises admixing an acyl donor, an acyl acceptor and water to produce a high water environment co...
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WO/2004/064537 |
A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty...
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WO/2004/062376 |
A cream free of cooked odor having the original flavor of cream and excelling in properties such as emulsion stability; and a process for producing the same. A flavorful cream excelling in emulsion stability during the distribution and s...
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WO/2004/062384 |
A whipping cream which retains milky flavor/body taste and material properties and combines inconsistent functions, i.e., good meltability in the mouth and thermal stability in shape retention/unsusceptibility to water separation, is obt...
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WO/2004/056215 |
Chemically acidified water continuous products which have been acidified with a combination of a food grade acid and a small amount of acetic acid were found to be very stable against microbial spoilage.
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WO/2004/056190 |
It is intended to provide a novel spared and an edible oil which have a novel texture and flavor never observed in the existing spreads and edible oils, yet sustain a number of favorable characteristics as a spread or an edible oil and a...
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WO/2004/056189 |
An edible oil in water emulsion comprising 40 - 99 wt.% of a continuous aqueous phase which phase contains 0.05 - 15 wt.% of a protein calculated on aqueous phase and, preferably, a thickener in an amount of 0.01 - 3 wt.%,1 - 60 wt.% of ...
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WO/2004/054702 |
The invention relates to a complex coacervate encapsulate comprising a lipophilic core and a hydrophilic wall, wherein the wall substantially covers the core, wherein the wall substantially consists of beta-lactoglobulin and one or more ...
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WO/2004/052498 |
Disclosed are bleaching materials for processing oils, particularly edible oils, containing an acid activated clay having a specifically defined particle size distribution. Also disclosed are methods of making the bleaching materials, an...
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WO/2004/052114 |
Non-dairy creams that comprise a mixture of triglyceride compositions, having a large variety in fatty acid and triglyceride compositions contained in the mix show improved storage stability and whipping performance. The complex mixtures...
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WO/2004/047562 |
The invention is directed to w/o/w emulsions that are microbiologically stable and free of a distinct sour taste. The w/o/w emulsions have at least about 50% by weight of the total amount of acidulant utilized in the emulsion within the ...
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WO/2004/045297 |
Food compositions comprising 15-80% wt of triglycerides of fatty acids, 20-85% wt aStarchy or starch-containing matter and which compositions contain less than 30% wt of moisture, wherein the amount of H3 (triglyceride of 3 saturated fat...
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WO/2004/045311 |
An acid emulsified mayonnaise-like food which contains an esterification product obtained from a starch or hydrolyzate thereof and an alkenylsuccinic acid and a thickening polysaccharide and has a protein content less than 0.5 wt.%.
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