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Matches 1 - 50 out of 5,883

Document Document Title
WO/2018/011286A1
The current invention relates to a method of separating polyunsaturated fatty acids containing lipids from a lipids containing biomass.  
WO/2018/007508A1
The application describes an emulsion comprising i) 15 to 75 wt.% of water; ii) 5 to 80 wt.% of vegetable oil; iii) 1.5 to 5 wt.% of an emulsifying agent comprising at least 20 wt.% of native rapeseed protein isolate comprising 40 to 65 ...  
WO/2018/007399A1
Method to make fat-substitute and/or fat-imitator compounds, said method comprising: i) preparing a gellified emulsion; ii) dehydrating said gellified emulsion.  
WO/2018/002615A1
The invention relates to a method of making a reduced fat spread, particularly a reduced fat spread which does not require added emulsifiers, and a spread product obtained by such a method.  
WO/2017/220298A1
An edible fat-continuous emulsion comprising 1-deoxynojirimycin (DNJ) and lecithin, wherein the lecithin comprises phosphatidylcholine (PC), phosphatidylinositol (PI), and phosphatidylethanolamine (PE) wherein the weight ratio (PC+PI)/PE...  
WO/2017/220309A1
Disclosed is a process for manufacturing a concentrate for making a premix for a frozen confection, wherein the concentrate is in the form of granules. The process comprises the steps of: (a) forming an oil-in-water emulsion wherein the ...  
WO/2017/202104A1
Disclosed are a layer-by-layer self-assembly of solidified linseed oil, a lipid complex thereof, and a preparation method therefor. The method comprises the following steps: (1) dispersing an oil in an aqueous sodium alginate solution, t...  
WO/2017/203358A1
The present invention, in an embodiment, is a powder composition that includes 20 to 80 weight% of a triglycerides mixture and 15 to 75 weight% of a salt mixture. The triglyceride mixture, based on a total fatty acid content of the trigl...  
WO/2017/202935A1
The present invention relates to a method for preparing a composition comprising one or more omega-3 fatty acid salt(s), the composition obtainable or obtained by this method, and also the use of this composition for the preparation of f...  
WO/2017/198485A1
The present invention relates to a composition in the form of an oil-in-water emulsion, containing wheat flour and physically modified starch. The invention also relates to a method for preparation of the composition. The invention furth...  
WO/2017/197453A1
The invention provides a microencapsulated omega-3 polyunsaturated fatty acids glyceride composition, products comprising such compositions, uses of such compositions, and processes for preparing such compositions, wherein the glycerides...  
WO/2017/194980A1
The present invention relates to the composition with gelling properties comprising low molecular weight gelators of Formula (I) or a salt thereof and a vegetable oil. Uses of such composition in the food, cosmetic or pharmaceutical indu...  
WO/2017/189333A1
The invention relates to a method for producing a clear beverage comprising the steps of: (i) providing an oil-in-water (O/W) emulsion comprising an n-alkenyl succinate starch and an essential oil, wherein the n-alkenyl succinate starch ...  
WO/2017/183650A1
Provided is an emulsified seasoning for which storage-related flavor deterioration is suppressed. An emulsified seasoning that is obtained by combining components (A), (B), and (C): 3-20 mass% of an (A) oil/fat-derived omega-3 unsaturate...  
WO/2017/183651A1
Provided is a separated liquid seasoning for which storage-related flavor deterioration is suppressed. A separated liquid seasoning that is obtained by combining components (A), (B), and (C): 3-20 mass% of an (A) oil/fat-derived omega-3 ...  
WO/2017/180051A1
There are provided odorless shea based esters as an ingredient composition comprising: a) 81- 97 wt% of at least one short chain alcohol alkyl ester, at least partially from a natural source, b) 3-19 wt% of triterpene esters where at lea...  
WO/2017/177085A1
The present invention relates to a hydroalcoholic emulsion comprising water, alcohol, fat and a plant-derived texturizer, wherein said plant-derived texturizer is in the form of fibers.  
WO/2017/172594A1
Provided is an aqueous dispersion comprising (a) 5% to 40% of a continuous phase, by weight based on the weight of the aqueous dispersion, wherein the continuous phase comprises 75% to 100% water, by weight based on the weight of the con...  
WO/2017/166834A1
A method for preparing coffee cream, comprising the following steps: (1) preparing an oil phase; (2) preparing an aqueous phase; (3) adding the aqueous phase to the oil phase for mixing, stirring uniformly, and sterilizing; (4) dissolvin...  
WO/2017/166836A1
A non-hydrogenated mixed butterfat and non-dairy cream, and a preparation method therefor. The cream is made from the following ingredients in percentage by weight: non-hydrogenated vegetable oil: 8%-18%; sorbitan monostearate: 0.05...  
WO/2017/162960A1
The present invention relates to a food emulsion having a reduced fat content, of water-in-oil type, which is transparent and stable over time, comprising an aqueous phase dispersed in the oily phase in the form of droplets, said aqueous...  
WO/2017/163957A1
The present invention addresses the problem of providing: a fat which has a low trans fatty acid content, and which has both superior plasticity exhibiting excellent extensibility and superior intraoral solubility over a wide range of te...  
WO/2017/159949A1
The present invention relates to a method for placing chlorophyll a in food item in order to stabilize natural chlorophyll a. It was ascertained that: as the result of placing and storing extracted chlorophyll in powdered milk, cooking o...  
WO/2017/158599A1
The subject matter discloses an edible fat composition, comprising fat component, a protein component comprising milk protein and fiber. The protein component comprises milk caseins and may be milk, yogurt, cream and others.  
WO/2017/159708A1
The purpose of the present invention is to provide a composition or the like which contains an off-flavor substance, the off-flavor intensity of which is reduced. The present invention relates to a composition comprising an (A) off-flavo...  
WO/2017/158598A1
The subject matter discloses a puff pastry composition, comprising a dough comprising flour and water, a fat composition comprising fat component and a protein component comprising milk protein.  
WO/2017/154650A1
The present invention addresses the problem of providing a cream which has rich flavor and hardly reverts to a liquid state. A method for producing a foamable oil-in-water type emulsion composition according to the present invention comp...  
WO/2017/156062A1
Vegetable-oil-based fat system including a canola oil including EPA and/or DHA, where the EPA and/or DHA are derived from a vascular plant source, and food products including such vegetable-oil-based fat system.  
WO/2017/150384A1
[Problem] To provide a method for producing a foamable oil-in-water emulsion that allows long-term refrigerated storage. [Solution] A first oil-in-water emulsion containing a milk fat part is whipped. A second oil-in-water emulsion is pr...  
WO/2017/150559A1
The present invention relates to a chocolate-like food containing a polyunsaturated-fatty-acid-containing oil and fat, and addresses the problem of providing a product in which a change in flavor over time is suppressed. The inventors di...  
WO/2017/150558A1
The present invention addresses the problem of providing a fat or oil composition that exhibits unprecedentedly high oxidation stability by using a simple method. The present invention was accomplished by discovering that the effect of e...  
WO/2017/145927A1
The present invention addresses the problem of providing: transesterified oil which has reduced saturated fatty acids and transfat contents, and which provides good properties when used as hard stock for a plastic oil/fat composition; an...  
WO/2017/143138A1
A topically-applied product comprising (i) at least one triglyceride and (ii) at least one petrolatum, wherein the topically-applied product contains, on a weight/weight basis, at least 2% triglyceride and at least 6% petrolatum. Further...  
WO/2017/141934A1
[Problem] The purpose of the present invention is to obtain: a soy protein material that possesses both high solubility and high emulsifiability with low viscosity; and an oil-in-water emulsion using same. [Solution] According to the pre...  
WO/2017/140376A1
Suggested is a consumable emulsion, comprising: (i) 3 wt.% to 12 wt.% long chain triglycerides, (ii) 97 wt.% to 70 wt.% water, (iii) 0.013 wt.% to 20 wt.% additives, wherein the weight percent of the components i) to iii) are based on th...  
WO/2017/136238A1
Reduced fat, shelf stable double emulsion condiments. The condiments produced have a reduced fat content, shelf stability, and an enhanced taste profile. The process of making the products is also described.  
WO/2017/134633A1
A method comprising: (a) bringing water and oil to a temperature above the melting point of the oil; (b) combining oil and water in a ratio (W/W) between 2:1 and 5.7:1 (c) adding 0.5% to 2% W/W of Canna arrowroot powder relative to total...  
WO/2017/134072A1
Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solu...  
WO/2017/116807A1
Disclosed are liquid nutritional compositions that include functional ingredients such as lutein and display reduced development of off-colors from lutein. The lutein is incorporated into the nutritional composition in such a way that it...  
WO/2017/116805A1
Disclosed are liquid nutritional compositions that include functional ingredients such as lutein and display reduced development of off-colors. The lutein is incorporated into the nutritional composition in such a way that it does not ad...  
WO/2017/110770A1
Provided is an acid foaming oil-in-water type emulsified composition that can suppress a change of physical properties during frozen storage and during thawing. A foaming oil-in-water type emulsified composition according to the present ...  
WO/2017/112806A1
A filtration device for filtering cooking oil is provided. The filtration device may include a hub and one or more filtration units having a central aperture to coupleably receive the hub. Each of the one or more filtration units may inc...  
WO/2017/108275A1
A process for preparing a slurry of an edible oil phase and fat powder, and to a process of preparing an edible fat-continuous spread out of such, wherein the oil phase comprises olive oil.  
WO/2017/097505A1
A batch process for preparing edible fat-continuous emulsions (such as spreads) which process is such that it enables production of such emulsions on small to very small scale (amounts of products produced e.g. from 200 g to 2 kg), in re...  
WO/2017/099574A1
The invention relates to a thermoreversible edible oleogel comprising an oil or mixture of oils, a fat or mixtures of fats, and a structuring agent or mixture of structuring agents based on a distilled monoglyceride of a saturated fatty ...  
WO/2017/096411A3
The invention provides a method for the manufacture of amylose-lipid complexes The method includes the steps of pasting a mixture of starch and a fatty acid until after the second biphasic peak viscosity is reached, hydrolysing the starc...  
WO/2017/089174A1
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, 2.3-5.5 wt% modified starch, 3-15 wt% ...  
WO/2017/084910A1
A process for preparing a low fat water-in-oil emulsion which emulsion comprises water, oil and a hardstock fat. The process involves combining an aqueous phase and a fat phase, wherein the fat phase comprises the hardstock fat and which...  
WO/2017/084886A1
A process for preparing a water-in-oil emulsion which emulsion comprises both oil, a midstock fraction and a hardstock fraction. The process involves blending the melted hardstock fraction with a water-continuous dispersion comprising pa...  
WO/2017/084908A1
A process for preparing a water-in-oil emulsion which emulsion comprises protein, oil and a hardstock fat. The process involves blending the melted hardstock fat with a water-continuous dispersion comprising protein and oil, wherein the ...  

Matches 1 - 50 out of 5,883