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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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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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