| Document |
Document Title |
|
WO/2012/014811 |
The disclosed butter cream has excellent shape retention, a fresh texture, and furthermore is extendable and has a fresh texture even if palm-based fats and oils are used. The butter cream is characterised by including: 30-60 mass% of fa...
|
|
WO/2012/013771 |
A fat spread comprising a flavour agent containing a mixture of flavour ingredients comprising: - from 45% to 90% of 2-furfuryl alcohol; - from 5% to 20% of 2-acetylpyrrole; - from 3% to 15% of 2-acetylpyridine; - from 1% to 10% of alpha...
|
|
WO/2012/012226 |
Stable starch-thickened food compositions are prepared by using high speed agitation. A method is provided that employs a blender to prepare starch-thickened soft gel compositions, including puddings, creams, and custards.
|
|
WO/2012/008309 |
Provided is a water-in-oil emulsion composition having an oil-phase component which comprises 1.3 to 5 mass% of an unsaturated monoacylglycerol, 5 to 60 mass% of a diacylglycerol, and 35 to 90 mass% of a triacylglycerol, and which has an...
|
|
WO/2012/008603 |
A foamable oil-in-water type emulsified fat composition for a whipped cream to be distributed in a chilled state, wherein: the fat content is 20-40 wt%; the fat comprises fat (A), which contains triglycerides, said triglycerides carrying...
|
|
WO/2012/005347 |
Provided is an emulsifying composition that is characterised by containing (A) edible oil materials, (B) sucrose diacetate hexa-isobutyrate (SAIB), (C) octenyl succinic acid modified gum arabic, (D) polyalcohol and (E) water. Compared to...
|
|
WO/2012/001015 |
A process for interesterifying a vegetable oil comprises treating the vegetable oil by contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8, separating the oil from the adsorbent and reacting the...
|
|
WO/2011/160921 |
The invention relates to an edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co- crystallized fat powder. The invention further relates to the use of...
|
|
WO/2011/162802 |
Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and o...
|
|
WO/2011/162207 |
Disclosed is a fat or oil composition which contains: (a) 5-60% by mass of a diacylglycerol; (b) 5-35% by mass of a monoester compound of a hydroxy acid and a fatty acid; and (c) 5-60% by mass of a monoacylglycerol. The fat or oil compos...
|
|
WO/2011/149854 |
Methods and formulations for increasing the water solubility and/or stability of dietary fatty acids are disclosed.
|
|
WO/2011/150410 |
Methods and compositions for the production of oil, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing microorganisms and methods of low cost cultivation of such microorganisms. Mi...
|
|
WO/2011/147747 |
The present invention relates to an antioxidant composition comprising a galactolipid, ascorbic acid and/or a derivative thereof, and at least one further lipid. Further aspects of the invention are the method of manufacturing such an an...
|
|
WO/2011/149416 |
The invention refers to a method for preparing a dispersion of polar lipids in an ethanol-water mixture, said polar lipids comprising galactolipids. An oil containing polar lipids comprising galactolipids is diluted using a first ethanol...
|
|
WO/2011/144405 |
The invention relates to an edible fat continuous spread being a water in oil emulsion comprising a water phase and a fat phase, wherein the fat phase comprises liquid oil and a structuring fat, said spread comprising a first emulsifier ...
|
|
WO/2011/136662 |
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/2011/135323 |
The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase and an aqueous phase dispersed substantiall...
|
|
WO/2011/132804 |
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/2011/124690 |
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/2011/120766 |
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/2011/120898 |
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/2011/115491 |
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/2011/115490 |
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/2011/115476 |
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/2011/111527 |
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/2011/108919 |
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/2011/107993 |
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/2011/106618 |
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/2011/101521 |
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/2011/092299 |
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/2011/089171 |
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/2011/084059 |
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/2011/080580 |
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/2011/077975 |
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/2011/078367 |
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/2011/073726 |
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/2011/071365 |
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/2011/071999 |
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/2011/071376 |
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/2011/071999 |
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/2011/066937 |
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/2011/064167 |
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/2011/065946 |
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/2011/055072 |
Vegetable oil-based liquid food composition which can be used for cooking food, in particular as a cooking or shallow-frying oil.
|
|
WO/2011/051654 |
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/2011/053793 |
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/2011/051653 |
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/2011/051650 |
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/2011/051652 |
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/2011/051651 |
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...
|
