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WO/2019/216400A1 |
According to the present invention, roll-in margarine is produced by: cooling a water-in-oil-type emulsified fat and oil composition, in which fats and oils are melted, to 0-25°C without using a resting tube or a molding nozzle; holding...
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WO/2019/217000A1 |
A plant-based soluble dietary fiber formulation can be used as an oil and fat substitute. It can be a fluid or solid (frozen or dry). The oil and fat substitute can be an aqueous mixture, comprising soluble dietary fiber. This mixture ca...
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WO/2019/211185A2 |
The invention relates to a food composition comprising dairy fat – which food composition is whipped or foamed or which food composition is, optionally after reconstitution in water, suitable for whipping or foaming – the food compos...
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WO/2019/206738A1 |
Solid lipid nanoparticles (SLNs) and suspensions thereof in an aqueous phase are provided, in which the SLNs have high content of oil-soluble pigment and high stability. A food product, such as a beverage, comprising said SLNs is also pr...
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WO/2019/208597A1 |
A roll-in margarine wherein: the content of trans-fatty acids is 5 wt% or less in the total amount of the all constituent fatty acids of fats and oils; the content of S is 25-70 wt%; the ratio by weight of the content of P to the content...
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WO/2019/208539A1 |
Provided is an emulsion composition having a high emulsion stability. The emulsion composition comprises water, an oily component, gum ghatti and a processed starch, wherein the content of gum ghatti is 32 mass% or less and the content o...
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WO/2019/200354A1 |
A double emulsion includes a phospholipid, a non-aqueous shell, a non-ionic surfactant, water, a therapeutic agent in the water, and a continuous aqueous phase surrounding the phospholipid. The phospholipid encloses the non-aqueous shell...
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WO/2019/197350A1 |
The present invention relates to a process for making a solid fatty preparation to be incorporated in a meat or cheese product or in a product for feeding animals, wherein said fatty preparation does not comprise fats with a plant origin...
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WO/2019/197354A1 |
The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, ...
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WO/2019/197344A1 |
The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, ...
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WO/2019/189727A1 |
A foamable oil-in-water type emulsified oil or fat composition that contains 25-50% of an oil or fat, 0.5-1.3% of casein protein, 0.028-0.15% of potassium and sodium in total, 0.01-0.055% of an emulsifier, said emulsifier being a fatty a...
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WO/2019/184419A1 |
Provided are use of a fullerene compound, a fullerene microcapsule powder, a preparation method, and an application therefor. The fullerene microcapsule powder contains a fullerene, compounded nutritional oils, an edible emulsifier, and ...
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WO/2019/185444A1 |
A non-hydrogenated fat composition comprises: from 3.2% to 10% by weight of total caprylic acid (C8:0) and capric acid (C10:0); from 13% to 32% by weight lauric acid; and from 20% to 45% by weight stearic acid (C18:0) fatty acid residues...
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WO/2019/187242A1 |
The purpose of the present invention is to provide an ascorbic acid-containing fat in which the ascorbic acid content of the ascorbic acid-containing fat is increased, and which can be used in any food products and can be applied in a wi...
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WO/2019/166598A1 |
A high stearic oilseed stearin fat comprising: - from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is high...
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WO/2019/167961A1 |
Provided is an easy and efficient technique for obtaining a solid-oil-and-fat-containing composition by solidifying, without separating, a liquid oil-and-fat mixture composed of a solid fat and a liquid oil. A liquid oil-and-fat mixture ...
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WO/2019/164651A1 |
The teachings envision a formulation including two or more edible plant oils or creams; and a product resulting from cooking one or more types of legumes. The formulation may be a condiment spread, topping, or cooking or baking ingredien...
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WO/2019/161362A1 |
Aqueous lipid emulsions for providing enteral nutrition are provided. The aqueous lipid emulsions include at least 33% of lipids, lipid soluble nutrients, or a combination thereof, based upon the total weight of the emulsion, and are ess...
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WO/2019/154617A1 |
The present invention relates to an oil-in-water-emulsified food product comprising: Vegetable oil, Water, 0.01 to 1.5 wt% of extract of Mows alba, acid, wherein the extract of Morus alba comprises more than 0.6 wt%, based on the dry wei...
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WO/2019/148250A1 |
The invention relates to a method of producing an emulsion or suspension from a biomass. The invention also relates to producing a powder or products produced therefrom. The invention also relates to an emulsion or suspension produced by...
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WO/2019/150170A1 |
The present invention relates to an ingredient or material in powder form comprising an integral core for the production of baked goods, pastries and cakes, with a total fat reduction of between 1% and 95%, comprising microencapsulated n...
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WO/2019/149822A1 |
The present invention relates to food compositions connprising omega-3 fatty acids and bran or bran extract. Further aspects of the invention are a food product comprising the food composition, a method of stabilizing omega-3 fatty acids...
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WO/2019/145589A1 |
The present invention relates to a composition that comprises a mixture of one or more polyphenols, and an oil or edible vegetable and/or animal fats, characterised in that it is a homogenised mixture of one or more polyphenols and an oi...
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WO/2019/129816A1 |
A method and system (100) for producing an aseptic food product, the method comprising mixing, in a mixer unit (1), ingredients (11-15) into a mixture (M) comprising: 20-35 wt% fat; 8-12 wt% milk protein; 0,5-3 wt% thickener; 0,5-2,5 wt%...
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WO/2019/129925A1 |
The present invention relates to a breaded preparation which is in a form of a deep-fried product and which has been breaded with a food fat component. In the present invention the breading is capable to form a moisture-retentive and tas...
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WO/2019/129929A1 |
The present invention relates to a food composition which is capable to prevent oxidation of fatty acids and simultaneously improving both nutritional profile and organoleptic prop- erties of the product, and in to which is added plant s...
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WO/2019/129930A1 |
The present invention relates to a food composition which is capable to prevent oxidation of fatty acids and has high protein content. The present invention also relates to a method which is suitable for the production of such product, a...
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WO/2019/129926A1 |
The present invention relates to a food fat component which is capable to prevent oxidation of fatty acids and is especially beneficial for health. In particular, the present invention is suitable to increase the content of fiber and hea...
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WO/2019/129927A1 |
The present invention relates to a breaded preparation to be cooked in oven, which preparation is breaded with a food fat component which is capable to prevent oxidation of fatty acids and to form deep-fried products-like final products ...
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WO/2019/132959A1 |
Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers...
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WO/2019/121976A1 |
The present invention relates to an edible, water-continuous composition comprising 15-80 wt.% water, by weight of the composition, 5-50 wt.% comminuted, sunflower seeds, by weight of the composition, wherein the comminuted sunflower see...
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WO/2019/122227A1 |
The invention relates to edible spreadable emulsion with a fat content of between 10 and 90 % (w/v) wherein the combination of phytosterol ester, hardstock and liquid oil in the fat fraction consists of 10-50% (w/w) of a phytosterol este...
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WO/2019/120632A1 |
A hardstock fat composition for use in making edible water-in-oil emulsions such as spreads, in particular (but not exclusively) when produced using the hardstock in the form of micronized fat powder, and process to use such hardstock fa...
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WO/2019/088631A3 |
The present application relates to: a composition, for preparing a spread, comprising allulose and vegetable oil; a spread comprising same; a method for preparing the spread, comprising a step for mixing the allulose and the vegetable oi...
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WO/2019/122135A1 |
A method for the manufacture of a whipped cream composition is disclosed. It comprises the steps of: preparing a cream composition comprising between 15 wt% and 40 wt% of fat by mixing a milk-based component, a cream component, an option...
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WO/2019/117197A1 |
The present invention provides a low-fat food product or fat-free food product which enhances or imparts a fatty mouthfeel. The present invention pertains to a low-fat food product or fat-free food product which enhances a fatty flavor a...
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WO/2019/116343A1 |
The present disclosure relates to a foodstuff composition, in particular a spreadable food composition, more in particular an olive oil-based functional spread fat composed by olive oil fortified with a functional ingredient – the oliv...
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WO/2019/115280A1 |
The invention relates to a method of producing a plant- based oil-in-water emulsion comprising the steps of providing an ingredient composition which is free from dairy protein, said composition comprising 1.5 to 5 wt. %, preferably 2 to...
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WO/2019/109931A1 |
An oil and fat composition for a filling or sauce, optionally containing an emulsifier, and having the following features: (1) a solid fat content ≥ 8% at 10°C; (2) a solid fat content ≥ 2% at 20°C; and (3) a solid fat content ≥ ...
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WO/2019/102914A1 |
[Problem] To provide a method for producing an oil/fat composition in which it is possible to enhance the flavor of a flavor oil. [Solution] This method for producing a pulverulent oil/fat composition includes a step for heating an oil m...
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WO/2019/103903A1 |
A water-in-oil-in-water (W1/O/W2) emulsion comprising a lipid phase (O) and a water phase (W2), the lipid phase being distributed inside the water phase, wherein the lipid phase contains water droplets (W1), wherein the water content ins...
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WO/2019/094954A1 |
A method of preparing a functionalized wheat protein product is provided. The method comprises an enzyme treatment step wherein a wheat protein composition is contacted with a primary enzyme, and optionally with a secondary enzyme. The p...
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WO/2019/087666A1 |
The purpose of the present invention is to provide a method for producing water-soluble or water-dispersible microparticles having a high temporal stability and a method for producing an emulsion. A method for producing water-soluble or ...
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WO/2019/081681A1 |
The present invention relates to a food stabilising composition comprising at least one plant derived inhibitor of fatty acid oxidation, processes for providing such compositions and methods and uses of the compositions and foodstuffs co...
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WO/2019/079669A1 |
A plant-based culinary crème that includes water, fat, sweetener, plant-based protein, and a non-dairy milk powder. The plant-based culinary crème does not contain any dairy products. The plant-based culinary crème may be used in hot ...
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WO/2019/074520A1 |
The present disclosure relates to oat-based peanut butter- flavored compositions and methods of making such compositions. In particular, a method is disclosed of roasting substantially intact groats until CIELAB L*-value change per minut...
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WO/2019/075254A1 |
Coconut oil, coconut oil blends that are high in MCTs such as LouAna® liquid coconut oil, pure MCT oils, Omega-3 oils, cannabidiol (CBD), hemp extract, tree nut oil, macadamia oil, almond oil, cashew oil, avocado oil, docosahexaenoic ac...
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WO/2019/069544A1 |
Provided is a method for producing an oil or fat composition having a flavor and other properties which are well-balanced and improved. A water-containing mixture containing butter and milk is heated until the water content is reduced to...
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WO/2019/063824A1 |
An edible product suitable for use as spreads comprising, based on the total weight of the edible product, from 15 to 80 percentage by weight (wt %) of a glyceride composition, from 20 to 85 wt % of a fat free part comprised in at least ...
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WO/2019/065722A1 |
The present invention addresses the problem of providing an oil-in-water type emulsified seasoning having suppressed adhesion to a container, a good flavor, and excellent shape retention properties. This oil-in-water type emulsified seas...
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