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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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WO/2018/178449A1 |
A method for extracting olive oil that makes it possible to obtain an oil with high antioxidant content, preventing the losses that occur during current conventional extraction methods, in turn maintaining organoleptic parameters similar...
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WO/2018/181643A1 |
Provided is a food which contains an acid and thus has a high preservability but yet shows a suppressed sourness. A cooked starch food characterized in that an emulsion containing a fat or oil, an organic acid and acidic hexametaphosphor...
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WO/2018/175417A1 |
The invention is directed to a controlled release composition containing phaseolamin and a mineral, where the mineral is bound by a glycoprotein matrix. The composition may also contain stabilizers and/or additives and/or microorganisms.
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WO/2018/164202A1 |
An objective of the present invention is to provide an emulsifying powdered oil or fat composition with which an emulsified composition can be produced, not only if an emulsifying agent is used, but also without using an emulsifying agen...
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WO/2018/155488A1 |
Provided is a composition that allows various vegetables, fruits, algae, etc., to exist stably in the composition, and that has various usage characteristics capable of being used in a wide variety of uses. Disclosed is a food-particle-c...
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WO/2018/146037A1 |
The present invention relates to a liquid and powder 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 and oil soluble antioxidant...
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WO/2018/139323A1 |
When manufacturing an emulsified composition for whipped cream, a new technique is provided for increasing emulsification stability while producing a laurin-based oil and fat with good melt-in-the-mouth properties. As a raw material for ...
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WO/2018/124704A1 |
The present application relates to a composition for promoting vegetable lipids excretion and comprising allulose, and foods comprising the composition and vegetable lipids.
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WO/2018/123254A1 |
Provided is a whipped cream improving agent, wherein the content amount of vegetable oil included in the fats and oils of the whipped cream is 10-100 mass% inclusive per the total amount of fats and oils, and one or more types of starche...
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WO/2018/114452A1 |
The invention relates to an oil-continuous composition comprising at least 30 wt.% of a structured continuous oil phase and less than 10 wt.% water, said structured continuous oil phase comprising: - 96-99.7 wt.% fat, said fat having a s...
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WO/2018/114450A1 |
The invention relates to an oil-continuous composition comprising at least 30 wt.% of a structured continuous oil phase and less than 10 wt.% water, said structured continuous oil phase comprising: • 96-99.7 wt.% fat, said fat having a...
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WO/2018/114448A1 |
The invention relates to an oil-continuous composition comprising at least 30 wt.% of a structured continuous oil phase and less than 10 wt.% water, said structured continuous oil phase comprising: 96-99.7 wt.% fat, said fat having a...
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WO/2018/114174A1 |
The present invention provides a method of preparing an edible oil-in-water emulsion having a pH in the range of 3.0 to 5.0 and comprising 30-78 wt.% of oil, 65-20 wt.% water and 0.5-6 wt.% egg yolk proteinaceous component by dry weight,...
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WO/2018/114449A1 |
The present invention relates to a water-in-oil emulsion comprising 30-90 wt.% of a structured continuous fat phase and 10-70 wt.% of a dispersed aqueous phase, said structured continuous fat phase comprising: ∙ 95-99.9 wt.% fat, said ...
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WO/2018/114175A1 |
The invention relates to a method of producing an edible oil-in-water emulsion having a pH in the range of 3.0 to 5.0 and comprising 30-78 wt.% of oil, 65-20 wt.% water and 0.5-6 wt.% hen's egg yolk proteinaceous component by dry weight,...
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WO/2018/108438A1 |
The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of ...
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WO/2018/108267A1 |
Suggested is a delivery system for food additives, comprising or consisting of the following components: (a) at least one food additive dissolved in a solvent and (b) at least one emulsifier and/or at least one hydrocolloid dissolved in ...
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WO/2018/105747A1 |
The present invention addresses the problem of providing an emulsion composition which can retain emulsion stability even when undergoing a high-temperature process such as sterilization (heat resistance) and has a small change in partic...
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WO/2018/104093A1 |
The invention relates an oil-in-water emulsion of the mayonnaise type, and a process for its preparation. In particularly the invention relates to an oil-in-water emulsion of the mayonnaise type, and a process for its preparation wherein...
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WO/2018/096297A1 |
The present invention concerns the use of a composition containing a hydroxypropyl phosphate crosslinked starch and a white dextrin for producing fresh milk products with a reduced fat content, characterised in that: - the hydroxypropyl ...
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WO/2018/096092A2 |
The present invention relates to food products containing vegetable oils which are sensitive for oxidation, leading to rancidity and unattractive food products for consumers. Objective of the invention is to reduce the oxidation, without...
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WO/2018/096092A3 |
The present invention relates to food products containing vegetable oils which are sensitive for oxidation, leading to rancidity and unattractive food products for consumers. Objective of the invention is to reduce the oxidation, without...
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WO/2018/098179A1 |
Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is ...
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WO/2018/098180A1 |
Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy ta...
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WO/2018/091521A1 |
A roll-in margarine composition with reduced saturated fatty acids content comprising, in percentage by weight of the total weight of the composition, from 60% to 80% of a fatty phase and from 40% to 20% of an aqueous phase comprising wa...
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WO/2018/061723A1 |
The present invention addresses the problem of providing a premix for preparing an emulsion composition, which makes it possible to easily prepare a food containing a highly unsaturated fatty acid such as DHA or EPA, and an emulsion comp...
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WO/2018/057381A1 |
Provided is an oil composition comprising, by weight based on the weight of the composition, (a) 2 - 12% of one or more ethylcellulose polymers; (b) 2 - 12% of an additive selected from the group consisting of one or more fatty acids, on...
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WO/2018/054746A1 |
The present invention relates to an aerated food composition comprising a high-melting fat, a medium-melting fat, and a low-melting fat. A further aspect of the invention is a method of manufacturing an aerated food composition comprisin...
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WO/2018/057383A1 |
Provided is a composition that is solid at 23°C comprising, by weight based on the weight of the composition, (a) 0.4% to 12% one or more ethylcellulose polymers; (b) 0.5% to 8% stearic acid; (c) 15% to 90% one or more unsaturated oils;...
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WO/2018/054745A1 |
The present invention relates to an aerated food composition comprising a high- melting fat, a medium-melting fat, and a low-melting fat. A further aspect of the invention is a method of manufacturing an aerated food composition comprisi...
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WO/2018/054265A1 |
A packaging composition comprising a hydrophilic lipid composition and a water-based liquid that respectively are packaged individually and combined together. The hydrophilic lipid composition contains liquid fat and an emulsifier. The c...
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WO/2018/047838A1 |
The present invention pertains to a method for manufacturing a butter-like spread, characterized by comprising, while feeding a first liquid composition containing butter and a vegetable fat or oil, feeding a second liquid composition, w...
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WO/2018/044232A1 |
This invention relates to a process of producing edible coconut products, including coconut flour, spreadable coconut butter and concentrated coconut milk. The process comprises grinding desiccated coconut in a grinding apparatus to obta...
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WO/2018/037987A1 |
The present invention addresses the problem of providing a method for producing heat-resistant chocolate capable of forming a sugar backbone structure in a simple manner. The present invention is a water-in-oil-type emulsion containing 5...
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WO/2018/029626A1 |
An edible chia oil nanoemulsion, rich in omega-3, with a high physical and oxidative stability, high bioaccessibility of omega-3 fatty acids and preparation methods. In particular, it discloses a chia oil nanoemulsion comprising between ...
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WO/2018/024823A1 |
The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: - 15-40 wt.% water; - 30-60 wt.% oil; - 1.5-18 wt.% of cyclodextrin selected from alpha-cyclodextrin, beta-cyclode...
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WO/2018/024821A1 |
The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. More particularly, the present invention relates to an aeratable or aerated O/W emulsion comprising a continuous aqueous phase and ...
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WO/2018/021199A1 |
The present invention addresses the problem of providing: a fat composition which is low in trans fatty acids and is suitable as an ingredient of whipped cream; and an oil-in-water emulsion containing the fat composition. Provided are: a...
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WO/2018/017138A1 |
The present invention is a composition that includes, in embodiments, an oil phase having at least one vegetable oil, at least one fatty acid in free form and a sucrose ester as sucrose palmitate; and an aqueous phase comprising sodium l...
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WO/2018/011286A1 |
The current invention relates to a method of separating polyunsaturated fatty acids containing lipids from a lipids containing biomass.
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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 ...
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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.
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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.
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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...
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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 ...
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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...
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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...
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