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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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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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