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Matches 1 - 50 out of 6,101

Document Document Title
WO/2019/008059A1
The present invention relates to the field of emulsions, more particularly to the stabilisation of emulsions by food ingredient particles.  
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...  
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...  
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,...  
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...  
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...  
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.  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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.  
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...  
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...  
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...  
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 ...  
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...  
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% ...  
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 ...  
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...  
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...  
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.  
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...  
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...  
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...  
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 ...  
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.  
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...  
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...  
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...  
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...  
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,...  
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 ...  
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,...  
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 ...  
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 ...  
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...  
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...  
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 ...  
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...  
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...  
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 ...  
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...  
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...  
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...  
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...  

Matches 1 - 50 out of 6,101