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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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WO/2019/066645A1 |
The present invention relates to a nutritional drink in the form of a liquid oil-in-water emulsion that comprises: · 25-70 wt.% virgin olive oil; • 25-70 wt.% of water; • 1-15% by weight of water of a sweetening agent selected from ...
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WO/2019/004962A3 |
Mix of aromatic canola oil and turpentine oil: The subject invention is related to new oil mix obtained by addition of turpentine oil to canola oil, which has specific flavor, aroma and color. This oil mix will be consumed especially in ...
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WO/2019/057474A1 |
The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are o...
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WO/2019/057407A1 |
The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are o...
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WO/2019/057680A1 |
The invention relates to a method for producing pregelatinized chickpea flour, which is characterized by the following steps: grinding chickpeas to chickpea flour; acidifying the chickpea flour to a pH of 4.5 to 6.0, thereby producing an...
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WO/2019/055381A1 |
This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level a...
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WO/2019/054082A1 |
The present invention addresses the problem of providing: a roll-in oil or fat composition which is of a low-trans type, has such plasticity that excellent spreadability can be exerted in a wide temperature range, and also has an excelle...
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WO/2019/053032A1 |
The present invention relates to a creamer composition comprising ultra-high oleic oils, with an oleic acid content from 85 to 97% by weight of the total fatty acids in the creamer composition. The creamer composition may comprise blend ...
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WO/2019/048620A1 |
The invention relates to a method for preparing a food composition comprising dairy fat and casein, comprising subjecting a suspension of the oil-in-water type comprising dairy fat and micellar casein to a treatment wherein casein is coa...
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WO/2019/042994A1 |
A protein free vegetable whipping cream comprising an anionic emulsifier and a low viscosity hydroxypropylmethyl cellulose maintains low viscosity during storage and has excellent whipping properties.
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WO/2019/044351A1 |
The present invention addresses the problem of providing a fat or oil composition which comprises an unsaturated fatty acid-containing fat or oil and yet enables the preparation of a nursery formulated milk with an excellent taste. The p...
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WO/2019/031326A1 |
The present invention addresses the problem of providing an off-flavor reducing agent which is capable of reducing off-flavor of various foods. Also, the present invention addresses the problem of providing a food wherein off-flavor is r...
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WO/2019/030370A1 |
The present invention relates to a composition comprising a dispersion of dietary fibre particles in fat. In particular, a composition wherein the dietary fibre particles comprise water. Further aspects of the invention include the use o...
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WO/2019/020222A1 |
A process for mixing two or more streams of liquid oil which can be operated continuously, using a multi-inlet vortex mixer. The process is well suited to a process in which at least two streams of liquid oil have a different temperature...
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WO/2019/021615A1 |
The purpose of the present invention is to provide: an oil-in-water-type emulsion that has emulsion stability for storage at room temperature such as 20-40°C and that can be foamed, after storage at room temperature, at refrigeration te...
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WO/2019/023558A3 |
The present invention relates to a fat-based filling comprising fat, sugar and micronized cereal bran, preferably micronized wheat bran. In particular the invention relates to a sugar reduced fat-based filling comprising fat, sugar and m...
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WO/2019/023558A2 |
The present invention relates to a fat-based filling comprising fat, sugar and micronized cereal bran, preferably micronized wheat bran. In particular the invention relates to a sugar reduced fat-based filling comprising fat, sugar and m...
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WO/2019/018160A1 |
There is provided an ambient-stable, packaged snack food product and methods of forming it by extrusion. The snack has a baked, porous body having a primary component including one or more of potato, legumes, pulses and cereals. The body...
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WO/2019/008059A1 |
The present invention relates to the field of emulsions, more particularly to the stabilisation of emulsions by food ingredient particles.
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WO/2018/236365A1 |
Nut butter-based compositions having a novel texture are provided herein. A composition provided herein includes a nut butter, a fat system, a sugar, and a firming agent. Methods of making a nut butter-based composition and food products...
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WO/2018/235848A1 |
An emulsion composition containing water, an oil or fat, a polyhydric alcohol, an emulsifying agent (A) and an emulsifying agent (B), wherein the amount of a saturated fatty acid relative to the total amount of all of constituent fatty a...
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WO/2018/234364A1 |
The present invention relates to a preparation for colouring and/or flavouring foodstuffs, comprising (i) an oil phase containing one, two or more active ingredients selected from the group consisting of food colourings, colouring foods,...
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WO/2018/224203A1 |
A process for making edible oil-continuous emulsions by mixing slurries of hardstock fat crystals in oil with an aqueous phase to form an emulsion followed by addition of a melted hardstock. More in particular, the oil-continuous emulsio...
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WO/2018/224543A1 |
The present invention relates to food compositions, in particular food compositions comprising a dispersion of particles in a continuous fat phase, the particles comprising fat droplets dispersed within an amorphous continuous phase. Fur...
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WO/2018/227184A1 |
Described herein are microoganisms and methods for producing lipids by co-culturing a photosynthetic microorganism with a heterotrophic microorganism to produce a culture medium having a titer of lipids.
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WO/2018/224281A1 |
The present invention relates to a cooking aid composition for the preparation of fried rice, said composition comprising by weight of dry matter: i. 25-55 wt.% of rice flour; ii. 45-75 wt.% of partial glycerides selected from monoglycer...
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WO/2018/224541A1 |
The present invention relates to food compositions, in particular soft food compositions comprising amorphous porous particles, the amorphous porous particles comprising sweetener, bulking agent and surfactant. Further aspects of the inv...
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WO/2018/219535A1 |
Porous micronized fat powder, a process for making such powder, a process for mixing such powder with an oil to make a fat slurry and a process for making an emulsion by mixing such fat slurry with an aqueous phase. More in particular, t...
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WO/2018/211847A1 |
The present invention pertains to a self-emulsifiable composition containing a monoacyl type phospholipid, a diacyl type phospholipid, oils and fats, and a polyhydric alcohol, wherein the content ratio of the monoacyl type phospholipid a...
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WO/2018/213566A1 |
Culinary processes and products. A method of making a food flavoring product is described including adding a plant material to a water-oil carrier, forming a homogenous mixture of said plant material and water-oil carrier, placing the ho...
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WO/2018/206320A1 |
A method for producing mayonnaise in a mixer unit, the method comprising: introducing (202) water and egg ingredient into the mixer unit; mixing (204), at a premix speed (ωΡΜ), the water and the egg ingredient into a premix; introduci...
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WO/2018/206319A1 |
A method for producing mayonnaise in a mixer unit, the method comprising: introducing (102) water and egg ingredient into the mixer unit; mixing (104), at a first operational speed (ω1), the water and the egg ingredient into a premix; i...
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WO/2018/206856A1 |
The present invention relates to a food fat component which is capable of preventing oxidation of fatty acids and simultaneously improving both the nutritional profile and organoleptic properties of the product. The invention also relate...
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WO/2018/202862A1 |
The present invention relates to the use of an unsaturated linear C1 6-24-monocarboxylic acid having at least one triple bond, or an ester or salt thereof, as a flavor, in particular for conferring kokumi flavor to foodstuffs.
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WO/2018/195601A1 |
Provided herein are encapsulated compositions comprising one or more long chain polyunsaturated fatty acids (LCPUFAs) and at least one hydrocolloid, wherein the composition has a surface free fat content of less than about 5%. Also provi...
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WO/2018/188927A1 |
The present invention relates to a composition comprising a structured oil phase, wherein the oil phase comprises liquid oil; hardstock fat; and particles of puffed endosperm of one or more puffable seeds, dispersed in said oil phase, wh...
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WO/2018/189596A1 |
Method for preparing an edible fat composition of the margarine type, comprising the steps of: preparing an emulsion by mixing 10 parts of food oil of vegetable origin, 7 to 10 parts of aqueous phase and one part of powdered vegetable fi...
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WO/2018/189730A1 |
A process for making olive oil having a high polyphenol content and, in particular a high hydroxytyrosol content, comprises the conventional steps of transforming (II) olives (1) into an oily must (5); of resolving (V) the later into an ...
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WO/2018/183815A1 |
The disclosure provides a method of obtaining an isolated phospholipid enriched krill composition. The method includes a) contacting a crude krill composition with an alcohol in an amount sufficient to provide a phospholipid enriched lay...
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WO/2018/178059A1 |
The present invention relates to a shelf-stable cooking-aid for coating and frying a food product in one step for example in a heating pan, the cooking aid comprising 3-28 wt% oil, 20-60 wt% water, 1.3-5.5 wt% modified starch, 0.1-10wt% ...
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WO/2018/181692A1 |
The present invention relates to a combined food obtained by combining a glaze with confectionary and pastry ingredients. The purpose of the present invention is to provide: a glaze in which the flavor expression upon entering the mouth ...
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