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WO/2020/262310A1 |
The present invention addresses the problem of providing a water-in-oil emulsified composition having improved workability in a freezing range. This water-in-oil emulsified composition contains, as constituent fatty acids, 7-29 wt% of la...
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WO/2020/255001A1 |
The present invention relates to lipid-modified starches. It provides a process for preparing a lipid-modified starch paste, which includes the steps of combining starch with a lipid component, the lipid component being selected from any...
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WO/2020/254495A1 |
Spray-dried flavor compositions are provided. The stable spray-dried flavor compositions include a water-soluble matrix including a filler; at least about 1% of a fat component encapsulated in the matrix, based on the total weight of the...
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WO/2020/254504A1 |
The present invention is directed to a composition comprising rapeseed protein, a hydrocolloid, and a vegetable oil, and to the use of such composition in food products such as a beverage.
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WO/2020/256908A1 |
This specification discloses plant-based emulsifiers comprising a pulse protein and having Brix of from about 5° to about 60°. Also disclosed are emulsifier compositions including plant-based emulsifiers and a starch. Also disclosed ar...
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WO/2020/250119A1 |
A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating th...
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WO/2020/250250A1 |
New surfactants with emulsifying, bio and eco-compatible properties, comprising long-chain aliphatic amides, obtained by a green method, deriving from amino acids, fatty acids and/or oils and/or butters, treated with microwave irradiation.
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WO/2020/247454A1 |
A spreadable plant oil based product is described to include a plant based liquid oil blended with a structuring oil to provide a spreadable product at refrigerated temperatures and a spreadable and stable product at room temperatures. I...
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WO/2020/207505A3 |
A medium chain fatty acid oil powder and a preparation method therefor. In terms of weight percentage, the oil powder comprises the following raw material components: 60-80% medium chain triglyceride; and 20-40% low-GI carrier. The oil p...
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WO/2020/241608A1 |
Provided are an emulsion composition that includes a poorly water-soluble substance and has excellent long-term stability, a production method therefor, a food and drink product using the same, and the like. A production method for an ...
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WO/2020/242313A1 |
The invention relates to methods for the production of an oleogel, comprising providing a dispersion of protein in oil and slowly adding and mixing water to the dispersion to produce a solid oleogel. The invention further relates to 5 an...
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WO/2020/234357A1 |
Use of a compound having the formula (1), (2), (3) or (4) or combinations thereof, for use in maintenance of bone health and/or prevention, and/or treatment of bone disorders associated to unbalanced bone catabolism wherein R1, R2, R3, R...
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WO/2020/234354A1 |
1. Use of a compound having the formula (1) (2) (3) or (4) or combinations thereof, for use in promotion of bone growth and/or prevention and/or treatment of bone disorders associated to bone growth impairment wherein R1, R2, R3, R4, R5 ...
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WO/2020/232557A1 |
The present technology generally relates to methods of making cocoa butter-derived products that comprise cannabinoids. The present technology further generally relates to cocoa butter-derived products resulting from such methods.
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WO/2020/236173A1 |
In one embodiment, the present disclosure includes a device for manufacturing a frozen edible product, including a cylindrical tank; and a dasher disposed within the cylindrical tank and configured to rotate in a direction of rotation on...
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WO/2020/229711A1 |
The invention relates to the method for obtaining a micro- and nano-emulsion of cannabinoids containing hemp oil which converts the oil triglycerides into monoglycerides and diglycerides with emulsification capacity. The method allows th...
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WO/2020/229997A1 |
The invention provides a fat blend comprising monoglycerides, diglycerides and triglycerides of fatty acids, wherein the mono-, di- or triglycerides are derived from fatty acids which comprise palmitic fatty acid, stearic fatty acid, and...
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WO/2020/230238A1 |
To provide a novel use of a starch decomposition product. The present technique provides a modifier comprising a starch decomposition product in which the content of components with a degree of glucose polymerization (DP) of 8-19 is 32...
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WO/2020/216977A1 |
The invention relates to a food composition comprising extra-virgin olive oil and fat of plant origin, in particular shea fat and/or palm fat, as essential ingredients. The food composition can also comprise water and additional additive...
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WO/2020/218315A1 |
The purpose of the present invention is to provide a novel crystallization accelerator for oil and fat. This crystallization accelerator for oil and fat is characterized by having an HLB of 5-9 and a melting point of 58-69ºC and contain...
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WO/2020/218965A1 |
The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspe...
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WO/2020/218055A1 |
Provided is a food texture improver containing: powdered oil and fat; and starch as active ingredients, wherein the content of the starch is 3-240 parts by mass with respect to 100 parts by mass of the powdered oil and fat.
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WO/2020/218437A1 |
The purpose of the present invention is to provide a foaming oil-in-water emulsion composition is provided which has high emulsion stability and which, when made into whipped cream, melts favorably in the mouth and can be suppressed from...
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WO/2020/218402A1 |
The present invention provides an emulsion composition in which a vegetable protein is used as an emulsifier and a large amount of oil can be contained. The present invention also provides a synthetic additive-free, low-calorie emulsion ...
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WO/2020/207505A2 |
The present invention relates to a medium chain fatty acid oil powder and a preparation method therefor. In terms of weight percentage, the medium chain fatty acid oil powder comprises the following raw material components: 60-80% medium...
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WO/2020/207843A1 |
The present invention relates to an oil-in-water-emulsified food product comprising: Vegetable oil, comprising C18:1 and C18:2 fatty acids, in an amount, based on the weight of the vegetable oil, of: C18:1 from 35 to 95 wt%, C18:2 from 1...
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WO/2020/207780A1 |
The present invention relates to an oil-in-water-emulsified food product comprising: water, acetic acid, organic acids other than acetic acids, amino acids, phenolic compounds, and vegetable oil comprising 35 to 95 wt% C18:1 and 1 to 50 ...
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WO/2020/203953A1 |
This foamable oil-in-water-type emulsified oil and fat composition contains: 45-70% of water; 25-50% of oil-and-fat, in which 3-50% of laurin-based oil-and-fat and 40-90% of a palm-based oil-and-fat containing 45-70% of S2U are contained...
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WO/2020/198585A1 |
Described herein is a crystalline fat comprising a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 10 to 50 µm in diameter. Also describe...
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WO/2020/196713A1 |
The purpose of the present invention is to provide a plant-based butter-like composition that exhibits a good melt-in-the-mouth behavior while having a butter-like shape retention property. The plant-based butter-like composition is char...
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WO/2020/193592A1 |
The present invention relates to bovine milk fat comprising, based on total fatty acid content, 8.9-29.0 wt% linoleic acid (C18:2 cis, 9,12), 0.9-2.4 wt% alpha-linolenic acid (C18:3 cis 9,12,15), and 3-5 wt% butyric acid (C4:0). The pres...
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WO/2020/184548A1 |
The present invention addresses the problem of providing an edible oil or fat that is usable for any kinds of foods, has an improved oxidation stability and shows a good flavor. A tea extract and sorbitol are stably dispersed in an oil o...
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WO/2020/184292A1 |
This invention addresses the problem of suppressing deterioration in the flavor of ice cream containing PUFAs over time. This invention was arrived at by discovering that in ice cream containing DHA and/or EPA, abnormal flavors which ari...
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WO/2020/185232A1 |
A nut butter composition is disclosed that includes a nut butter, a palm oil stearin fraction, and a powdered food ingredient, and methods of making same. Food products including a nut butter compositions and methods of making are also d...
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WO/2020/178718A1 |
Methods of forming a gelatinous food product, forming a whitened food product, increasing viscosity, increasing water binding, emulsifying, or sweetening a food product, comprising combining paramylon from Euglena sp. with a food composi...
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WO/2020/150661A9 |
Compositions and methods are provided for incorporating processed oils with high monoacylglyceride (MAG) content into products and food products. Methods are specifically provided for generating high MAG content processed oils.
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WO/2020/150661A1 |
Compositions and methods are provided for incorporating processed oils with high monoacylglyceride (MAG) content into products and food products. Methods are specifically provided for generating high MAG content processed oils.
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WO/2020/148963A1 |
The present invention addresses the problem of providing a method for producing a flavor oil having a burnt cheese flavor, said flavor oil being capable of imparting a roasted cheese-like fragrant flavor or enhancing a cheese flavor when...
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WO/2020/149287A1 |
To provide a method for improving the body taste-imparting effect of a γ-glutamyl peptide. By using an edible oil/fat composition that is produced by dispersing an aqueous solution of a γ-glutamyl peptide in an oil/fat, the body taste-...
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WO/2020/145160A1 |
A method for manufacturing a butter-like food derived from a vegetable milk, said method being characterized by comprising: separately heating the vegetable milk and a processed vegetable fat to a temperature equal to or higher than the ...
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WO/2020/112335A3 |
Disclosed is a composition comprising a dispersion of an ingredient in a fat matrix, optionally wherein the ingredient is selected from the group comprising a macronutrient, a micronutrient, a dietary bioactive, a pharmaceutical ingredie...
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WO/2020/127695A1 |
The present invention relates to a process for preparing a freeze-dried composition selected from infant formula, follow-on formula or growing up milk, said composition comprises large lipid globules, preferably coated with polar lipids.
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WO/2020/117447A1 |
The present invention relates to a multiple emulsion comprising or consisting of P1/0/W2, wherein P1 is an aqueous phase forming droplets or a gas phase forming bubbles, said droplets or bubbles being dispersed in O thereby forming P1/O,...
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WO/2020/107114A1 |
Water-soluble formulations including cannabinoids or a cannabis-derived compound for use in beverages and foods, methods of preparing the formulations, and methods of preparing beverages and foods including the formulations are disclosed...
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WO/2020/110012A1 |
A low sugar content sweet food spread is provided said food spread comprising at least one of a cocoa product and a nut product, at least one vegetable oil, at least one polysaccharide, at least one flour and at least one sweetener. The ...
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WO/2020/099089A1 |
A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier comprising octenyl succinic anhydride (OSA)...
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WO/2020/099092A1 |
A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and a water-in-oil emulsifier consisting of fat crystals, wherein the fat crystals are prese...
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WO/2020/099091A1 |
A food composition in the form of a water-in-oil-in water emulsion comprising water; an oil phase comprising vegetable oil which is liquid at 20°C and a water-in-oil emulsifier comprising fat crystals, wherein the fat crystals are trigl...
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WO/2020/089444A1 |
The present invention relates to a non-dairy food composition comprising particles of an emulsion gel dispersed in a crystallized lipid; wherein the emulsion gel comprises a combination of dietary fiber; plant protein, lipid and calcium;...
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WO/2020/090208A1 |
The present invention addresses the problem of providing a technique for producing whipped cream which is intended to be frozen, undergoes a small degree of change in hardness or an overrun value even when the temperature change is repea...
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