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Matches 1 - 50 out of 6,647

Document Document Title
WO/2015/040839A1
 An interesterified oil or fat, wherein constituent fatty acids having 6-10 carbon atoms account for 20-65 mass% and constituent saturated fatty acids having 16-18 carbon atoms account for 35-80 mass% of the total amount of constituent...  
WO/2015/036164A1
The invention is directed to an edible fat continuous product comprising: an overrun from 0 to 500 %; and from 7 to 30 wt. % of sucrose fatty acid ester having a HLB value from 2 to 7; and from 0.01 to 5 wt. % of particulate anti-spatter...  
WO/2015/024791A1
A fat composition comprises: greater than 70 % by weight palmitic acid present in glycerides; and from 2 to 12 % by weight P20 triglycerides, wherein P is palmitic acid and 0 is oleic acid; wherein the fat composition has a weight ratio ...  
WO/2015/023174A1
The present invention relates to a sterilisation system with integrated programmable control of steam management and material handling thereof, the sterilisation system (10) comprises: a) at least one elongated vessel (20), the vessel (2...  
WO/2015/020236A1
Provided is a fat or oil composition rich in eicosapentaenoic acid and docosahexaenoic acid, while having high oxidative stability and suppressed degradation odor and unpleasant odor at the time of cooking even after storage. The fat or ...  
WO/2015/016044A1
Provided is a chocolate that can be molded into a block shape or a plate shape or granulated and which gently melts in the mouth. Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat ...  
WO/2015/016045A1
Provided is a chocolate that can be molded into a block or plate shape or granulated and which has a soft and refreshing melt-in-the-mouth effect (spreading softly in the mouth with a cooling, refreshing effect). Also provided is a hard ...  
WO/2015/015116A1
The invention relates to a novel product comprising at least one hyperoxygenated oil of plant origin, the definition of said oil in UV spectrophotometry being between 10 and 20 for factor E270 and between 8 and 60 for factor E232. Said p...  
WO/2015/011307A1
The invention relates to a natural product comprising a mixture of fish oil and/or algae oil and virgin vegetable oils, for use in the preparation of sea-derived food products, for: creating a gastronomically satisfying oil with a pleasa...  
WO/2015/004002A1
The invention relates to the use of encapsulated oils for the preparation of fat based confectionery compositions and products, to confectionery products and compositions comprising encapsulated oil and to processes for the preparation t...  
WO/2015/005128A1
 To provide a frozen confectionery and an oil and fat for producing confectionery having an excellent oxidation stability and an excellent flavor. A confectionery and an oil and fat for producing confectionery containing 15 to 500 weig...  
WO/2014/209830A1
A method of producing fatty acid esters in situ from microbial biomass such as algae is provided by treating microbial biomass with a solution containing an alcohol and at least one α-hydroxysulfonic acid. Fatty acid ester can be direct...  
WO/2014/206928A1
The present invention provides a confectionery vegetable fat comprising 0.1 –10% by weight of the total fat content of fatty acid monoglycerides, the weight ratio between saturated fatty acids and unsaturated fatty acids in the fatty a...  
WO/2014/208613A1
 A powder composition containing a fat-soluble substance, starch hydrolyzate, and low-molecular surfactant, wherein the powder composition is characterized in that when the molecular weight distribution in the starch hydrolyzate is mea...  
WO/2014/203219A1
The invention relates to a lipid composition comprising fatty acids mainly in the form of triacylglycerols, in which composition at least 50% of the fatty acids are 14-methyl pentadecanoic acids, and at least 8% of the fatty acids are 12...  
WO/2014/200909A1
A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w% to 90 w/w% of a lipid and from 10 w/vv% to 90 w/w% of an edible porous particle, where...  
WO/2014/193667A1
A continuous process for preparing an oleogel from ethylcellulose and an oily feed material, wherein the process comprises: (a) feeding ethylcellulose to the feed zone of an extruder, the extruder having a plurality of oil feed ports alo...  
WO/2014/189011A1
Provided is a fat composition that, despite containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, has high stability against oxidation, reduced odor of deterioration during cooking with heat, and reduced off-odor de...  
WO/2014/189012A1
Provided is a fat composition that, despite containing large amounts of α-linolenic acid, has high stability against oxidation, reduced odor of deterioration during cooking with heat, and reduced off-odor derived from a rosemary extract...  
WO/2014/184598A1
A lipid composition having 90% or greater of a triglyceride mixture and 10% or less of a mixture comprising phospholipids and emulsifiers. Based on a total fatty acid content of the triglyceride mixture, the triglyceride mixture includes...  
WO/2014/183550A1
Provided in the present invention are a phosphatidyl sterol and/or phosphatidyl stanol rich in polyunsaturated fatty acyls and the preparation method thereof, which are mainly for solving the following technical problems: poor solubility...  
WO/2014/184118A1
The present invention relates generally to lipid compositions. In particular the invention relates to compositions comprising a structuring agent dispersed in edible fat. Between 0.1 and 30 wt.% of the structuring agent may be dispersed ...  
WO/2014/184431A1
The present invention relates to use of a tall oil fatty acid in the modulation of microbial population of the animal digestive tract. The invention further relates to use of a feed supplement and a feed composition comprising tall oil f...  
WO/2014/176783A1
The present invention relates to a ready-to-use flavouring oil composition comprising Green Sichuan Pepper oil extract, an 5 Oleoresin, and a vegetable oil, preferably selected from soy bean oil, palm oil, corn oil or sunflower oil. A fu...  
WO/2014/167957A1
[Problem] To provide an agent for imparting hardened oil flavor which can impart a hardened oil flavor of sticky sweetness and richness to a fat or oil product having a reduced hardened oil content. [Solution] An agent for imparting hard...  
WO/2014/162897A1
The purpose of the present invention is to provide an oil/fat composition suitable for producing baked goods having a light and tender-crisp texture. The oil/fat in the oil/fat composition satisfies conditions (a), (b), (c), and (d) desc...  
WO/2014/162918A1
The present invention provides a method capable of maintaining the fresh deliciousness or texture of food cooked by heating such as precooked food. In addition, the present invention provides cooked food of favorable moldability and work...  
WO/2014/159900A1
A novel method of separating bio oil (pyrolysis oil) into oxygenated rich species and lignin/phenolic based species in a highly efficient manner is provided. Lignin and phenolic fractions can be separated from light oxygenates from bio o...  
WO/2014/156523A1
According to the invention, a fat or oil for chocolate making can be obtained by incorporating a liquid fat or oil which is rich in SU2 triglycerides and has a USU triglyceride content not less than a specific value into a fat or oil whi...  
WO/2014/154914A1
The invention relates to a method for increasing the content of phenolic compounds in olive oils, including steps of olive milling, beating, solid-liquid separation and liquid-liquid separation, characterised in that it also comprises br...  
WO/2014/158011A1
The present invention relates to a novel refining process for producing refined palm-pressed fibre oil (RPPFO) prior to fractionation process to further process the oil into speciality fibre oil products, and further blending with other ...  
WO/2014/147352A1
The invention relates to a liquid food composition having storage-stable and bake-stable organoleptic properties, the organoleptic properties of said liquid food composition also being stable.  
WO/2014/148388A1
To provide a non-lauric non-trans fat composition for a chocolate coating having the drying time, gloss, difficulty of peeling from the coated item, and sweating resistance required for chocolate coating usage, and making it possible to ...  
WO/2014/142648A1
The present invention is directed to a frozen and/or chilled food product comprising a fat based composition wherein the fat based composition comprises a milk fat fraction wherein the milk fat fraction has a SFC25 of at least 30%. It wa...  
WO/2014/145720A3
The embodiments relate to fat emulsion structures based on both an aqueous and non-aqueous glycerin component as the primary aqueous component in which the fat emulsion can create a wide range of viscosities that mimic fat structures sim...  
WO/2014/145817A3
Disclosed herein are compositions and methods for treating or preventing certain cancers in a subject. In certain embodiments such compositions and methods generally relate to the use of G-coupled protein receptor 40 (GPR40) agonists to ...  
WO/2014/141904A1
The purpose of the present invention is to provide, by an easy process, a cocoa butter substitute fat which exhibits quick solidification properties and excellent melting properties. A cocoa butter substitute fat which contains African m...  
WO/2014/137538A3
The present invention relates to various methods to produce a variety of omega-3 fatty acids from various species of alga using crude glycerol as a substrate for algal growth. In one embodiment, the present invention relates to various m...  
WO/2014/125327A1
A fat composition having the following fatty acid content: - from 2 to 5% C8:0 - from 1 to 5% C10:0 - from 2 to 10% C12:0 - from 1 to 5% C14:0 - from 15 to 30% C16:0 - from 1 to 7% C 18:0 - from 25 to 45% C18:1 - from 15 to 30% C18:2, an...  
WO/2014/108686A1
The present invention provides a chromatographic separation process for recovering a polyunsaturated fatty acid (PUFA) product from a feed mixture, which comprises: • (a) purifying the feed mixture in a first chromatographic separation...  
WO/2014/110532A3
This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. T...  
WO/2014/109313A1
The purpose of the present invention is to provide a method for producing the solid oil or fat having a specified iodine value. Specifically provided is a method for producing the solid oil or fat, characterized by comprising the steps o...  
WO/2014/099726A1
A method for the purification of lecithin, comprising the steps of: a. reducing the viscosity of lecithin to a viscosity of less than about 10 Pa.s; then b. mixing the lecithin with granulated active carbon; then c. separating the lecith...  
WO/2014/087724A1
The present invention addresses the problem of providing a method for obtaining a fine oil-and-fat powder having a high oil-and-fat content, and providing the oil-and-fat powder. The present invention also addresses the problem of provid...  
WO/2014/089501A1
Orally administrable composition comprising fatty acids, wherein at least 50% by weight of the fatty acids comprise omega-3-fatty acids, salts or derivatives thereof, wherein the omega-3 fatty acids comprise eicosapentaenoic acid (EPA; C...  
WO/2014/089274A1
The present disclosure provides food products including edible, non-hydrogenated fats with good oxidative stability despite elevated levels of very long chain omega-3 polyunsaturated fatty acids, e.g., EPA and DHA, from a vegetable oil.  
WO/2014/083124A1
The present invention relates to a powderous formulation comprising powder particles. These powder particles do comprise polyunsaturated oils, especially polyunsaturated fatty acids, and the powder do have at the same time an excellent s...  
WO/2014/081279A1
The present invention relates to a process of refining palm oil in order to produce a refined, bleached and deodorized (RBD) palm oil with reduced level of 3- monochloropropane-1,2-diol (3-MCPD) esters and equivalent RBD palm oil quality...  
WO/2014/078234A1
In embodiments is described a composition comprising a high oleic sunflower oil and an additive. In further embodiments is described a method for reducing an overall flavor intensity of a composition comprising a carrier oil and an addit...  
WO/2014/077105A1
[Problem] To provide a fry flavor enhancer that is capable of enhancing the fry flavor of a cooked product when added, only in a small amount, to a food material for a fried product, non-fried product, etc. [Solution] A fry flavor enhanc...  

Matches 1 - 50 out of 6,647