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Patent Searching and Data


Matches 401 - 450 out of 5,936

Document Document Title
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...  
WO/2011/051652A1
Edible compositions comprising an oil component in an amount up to 10% by weight of the composition, an aqueous component present in an amount up to 98% by weight of the composition, a non-stick agent present in an amount up to 15% by we...  
WO/2011/051653A1
There is provided sprayable edible compositions, particularly sprayable non¬ stick cooking compositions, which comprise up to 70% oil component, 28.8% to 98% aqueous component, an edible chloride component in an amount 1 % to 25% by wei...  
WO/2011/051650A1
Sprayable edible compositions, particularly sprayable food compositions and sprayable cooking compositions, comprising an oil component, a non-stick component and a flavouring that is typically soluble in, miscible and/or emulsifiable wi...  
WO/2011/051654A1
Sprayable liquid edible compositions comprising an oil component in an amount between 0.1 % and 70%, an aqueous component in an amount 25% to 98.9% and a sunflower lecithin component in an amount 0.1 % and 15%. In certain embodiments a s...  
WO/2011/048026A1
Liquid creamer compositions having improved resistance to oxidation, which include an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion...  
WO/2011/049556A1
Liquid creamer compositions having improved resistance to oxidation, which include an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion...  
WO/2011/042852A1
The present invention relates to the use of a composition to control the degree of heat induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises polyglycerol polyricinoleic acid  
WO/2011/029725A1
The invention relates to an edible water in oil emulsion spread comprising 20 to 80 wt% of a fat phase, a dispersed water phase, poly unsaturated fatty acid (PUFA), trace mineral, and an evenly dispersed edible seed mixture, wherein the ...  
WO/2011/021770A1
The present invention relates to a production method for dietary fibre starch having enhanced emulsifying capacity, and to low-fat mayonnaise and margarine compositions employing the same. More specifically, it relates to low-fat mayonna...  
WO/2011/006222A1
This invention refers to a vegetable-fat food compound, which includes i) an interesterificated base formed from liquid cottonseed oil in a larger proportion and fully hydrogenated cottonseed oil; ii) fully hydrogenated palm oil, and iii...  
WO/2011/008097A1
The present invention relates to a method for encapsulation of an edible oil using whey protein and a reducing sugar. The edible oil comprises long chain polyunsaturated fatty acids. Also compositions comprising an edible oil obtainable ...  
WO/2011/004144A3
A savour water- in-oil food emulsion comprises a fat phase and an aqueous phase. The aqueous phase comprises at least 50% dissolved solids. Also provided are a food composition, such as a biscuit, comprising the emulsion, and a method of...  
WO/2010/146527A3
A process for obtaining chopped or creamed garlic, which includes the steps of : separating the bulbs of garlic into cloves, peeling the cloves and mixing and chopping them with vegetable oil, salt and citric acid. Said process being a c...  
WO/2010/145966A1
Water-in-oil emulsion food product with improved spattering behaviour containing 0.01 to 1% w/w hydrophobin.  
WO/2010/146527A2
A process for obtaining chopped or creamed garlic, which includes the steps of : separating the bulbs of garlic into cloves, peeling the cloves and mixing and chopping them with vegetable oil, salt and citric acid. Said process being a c...  
WO/2010/141821A1
Encapsulated polyunsaturated fatty acids which can be incorporated into a baked good dough or batter without smearing or dissolution of the encapsulated product contains film-coated oil droplets encapsulated by a matrix material, a liqui...  
WO/2010/139292A1
The invention relates to an emulsion (1) as a ready-made supplement in food based on ground raw ingredients such as sausage meat or ground meat. Said emulsion (1) includes: a) an external aqueous phase (2) containing at least one water-s...  
WO/2010/139291A1
The invention relates to an emulsion (1) as a supplement or ingredient for producing food containing omega-3 fatty acid. Said emulsion (1) includes: a) an external aqueous phase (2) containing at least one water-soluble antioxidant disso...  

Matches 401 - 450 out of 5,936