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Matches 1 - 50 out of 6,632

Document Document Title
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/2014/141904A1
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/2014/125327A1
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...  
WO/2014/077019A1
[Problem] To provide a sweetness and/or milk flavor enhancer which can increase the sweetness and/or the milk flavor of a cooked product and therefore enables the reduction of the amount of a sweetening agent and/or a milk flavor additiv...  
WO/2014/076432A1
The present invention relates to a process for the production of a powdered dry emulsion containing at least one lipophilic active ingredient, intended for improving the bioavailability of said lipophilic active ingredient, which compris...  
WO/2014/071945A1
The invention relates to amethod for producing a bloom-retarding component for chocolate and chocolate-like products, the method comprising the step of: Deodorizing a triglyceride composition, said triglyceride composition comprising at ...  
WO/2014/071955A1
The invention relates to a method for producing a bloom-retarding component for chocolate and chocolate-like products, the method comprising the step of: Deodorizing a triglyceride composition, said triglyceride composition comprising at...  
WO/2014/074593A1
A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an unsaturated vegetable oil. The composition...  
WO/2014/074082A1
The invention is related to the method for obtaining raw olive oil of the ecological olive cake received from the 2-phase olive oil production premises by separating the olive oil, which is remaining the ecological olive cake water and e...  
WO/2014/068056A1
The present invention refers to a process for reducing the amount of undesired components in an oil composition, particularly in an oil composition comprising omega-3 polyunsaturated fatty acids. The process of the present invention prov...  
WO/2014/066623A1
The present invention relates to a counter-current extraction process involving a plurality of mixing and separation stages for fractionating a phospholipid-containing feed material into two or more fractions enriched in one or more phos...  
WO/2014/066097A1
Provided herein are methods of optimizing energy recovery from oilseeds. The methods disclosed provide at least the ability to swell oilseeds and disrupt the cell walls (hulls) without changing the functionality and quality of oil; the p...  
WO/2014/064591A1
Microcapsules having a core comprising a material to be encapsulated and a shell comprising a legume protein and a low molecular weight carbohydrate are provided. Methods of producing the microcapsules are provided.  
WO/2014/062328A1
A vegetable-based dielectric fluid comprising in weight percent of triglycerides based on the weight of the fluid: A. Greater than 0 to 100% of at least one of C14:1 or C16:1 fatty acids; and at least one of: B. No more than (≤) 10% of...  
WO/2014/062327A1
A dielectric fluid comprising a composition of triglycerides in weight percent based on the weight of the triglycerides: A. 10 to 65% C 18 : 1 fatty acids; B. 35% to 90% of at least one of C14:l and C16: l fatty acids; C. No more than 12...  
WO/2014/062329A1
A dielectric fluid comprising in weight percent based on the weight of the composition: A. 30 to 70% C18:1 fatty acids; B. 10 to 55% of a mixture of C8 and C10 fatty acids in which the mixture comprises 50 to 70 wt%, based on the weight ...  
WO/2014/053870A1
The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped foo...  
WO/2014/054335A1
[Problem] To provide: a novel oil or fat composition, particularly an oil or fat composition having excellent heating resistance; and a method for producing the oil or fat composition. [Solution] The oil or fat composition according to t...  
WO/2014/054047A1
A dielectric fluid comprising in weight percent based on the weight of the composition: A. 30 to 70% C18:l fatty acids; B. 10 to 55% of a mixture of C8 and C10 fatty acids in which the mixture comprises 50 to 70 wt%, based on the weight ...  
WO/2014/054048A1
A dielectric fluid comprising a composition of triglycerides in weight percent based the weight of the triglycerides: A. 10 to 65% C18 : 1 fatty acids; B. 35% to 90% of at least one of C14: 1 and C16: 1 fatty acids; C. No more than 12% p...  

Matches 1 - 50 out of 6,632