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Matches 1 - 50 out of 7,174

Document Document Title
WO/2016/102323A1
The present invention relates to processes for increasing the stability of compositions comprising polyunsaturated omega-3 fatty acids against oxidation. The processes comprise the following steps: (i) providing a starting composition co...  
WO/2016/102316A1
The present invention relates to processes for increasing the stability of compositions comprising polyunsaturated omega-6 fatty acids against oxidation. The processes comprise the following steps: (i) providing a starting composition co...  
WO/2016/101894A1
An oil/fat composition and a preparation method for such oil/fat composition. In the preparation method for the oil/fat composition, a triglyceride and a fatty acid or a derivative thereof are contacted in the presence of a lipase, where...  
WO/2016/101891A1
An oil/fat composition and a preparation method for the same. The preparation method for the oil/fat composition comprises a random interesterification step: an oil/fat is subjected to a random interesterification and the oleic acid cont...  
WO/2016/097854A1
The present invention relates to enhanced omega-3 formulations, and in particular to formulations comprising a phospholipid fraction and a triglyceride fraction in combinations with agents that provide a formulation with improved viscosi...  
WO/2016/096232A1
The present invention relates to a method for reducing the amount of total and saturated fats in confectionery fillings, in particular confectionery fillings based on fat continuous dispersion. The invention also relates to the reduced i...  
WO/2016/097330A1
The present invention relates to a novel method and apparatus to prepare aerated (preferably micro-aerated) fat based edible product, in particular confectionery product,and to the use of seeding to promote bubble nucleation in fat based...  
WO/2016/097326A1
The present invention relates to a novel method for the generation of stable cocoa butter crystals in a fat based edible product comprising: a) incorporating carbon dioxide under pressure into an at least partially liquid fat-based mass ...  
WO/2016/091396A1
A fat- and/or oil-based dispersion comprising crystalline, semi-crystalline or amorphous particles or a mixture thereof, which can be used for coatings, fillings, nut products, printing media and decoration purposes.  
WO/2016/087428A1
The present invention relates to a process of fortifying edible oil with hydroxytyrosol. By this process high fortification levels can be achieved. Particularly clear and storage stable fortified oils can be provided by the mentioned pro...  
WO/2016/084788A1
Provided is a method for producing oil for enhancing salty taste, with which it is possible to enhance the salty taste of salty foods and beverages without a complicated process. Also provided are salty foods and beverages having an enha...  
WO/2016/085080A1
Disclosed is an oil extractor (10), according to the present invention, comprising: a main body housing (100) in which a motor is accommodated; a feed hopper (300) detachably coupled to the upper end of the main body housing (100) to fee...  
WO/2016/084749A1
Provided is a milk-flavor-enhanced lipid in which milk flavor has been enhanced by minimizing deteriorated flavors and imparting a rich aftertaste, without the product undergoing a complicated process. Also provided is a method for enhan...  
WO/2016/078088A1
Disclosed are a use of sacha inchi oil in regulating animal intestinal tract flora, use of sacha inchi oil in preparing food flavoring agents, food flavoring agent and animal intestinal tract flora regulating method. The sacha inchi oil ...  
WO/2016/075669A1
The invention relates to a new solvent-free process for simultaneously obtaining phospholipids-enriched krill oil and neutral lipid enriched-krill oil containing DHA and EPA poly-unsaturated fatty acids and astaxanthin and krill meal. Th...  
WO/2016/076392A1
The objective of the present invention is to provide a powdered oil/fat that includes a high proportion of a medium-chain fatty acid triglyceride, has excellent solubility and fluidity, and gives rise to little oil flotation during disso...  
WO/2016/068443A1
The present invention relates to an extract emulsified oil comprising an antioxidant, in which lecithin and an edible oil are mixed with a molasses extract, a raw sugar ion resin reclaimed water extract or an olive leaf extract, an edibl...  
WO/2016/067804A1
 The present invention addresses the problem of providing a versatile, flavorful long-chain polyunsaturated fatty-acid-containing fat having exceptional oxidation stability, and a food that utilizes the fat. The problem can be solved b...  
WO/2016/065144A1
Disclosed are compositions and methods relating to lecithin obtained from high-oleic soybeans. The high-oleic lecithin imparts improved characteristics to a product when compared to lecithin obtained from commodity soybeans. Examples of ...  
WO/2016/061896A1
A zero-sugar creamer and preparation method therefor, comprising 40-80% of edible vegetable oil, 10-50% of milk powder and/or whey powder, 1-6% of sodium caseinate, 0.5-3% of glyceryl monostearate, 1-2% of dipotassium phosphate and 0.2-0...  
WO/2016/062685A1
The invention provides a method for the production of an oleogel comprising a protein and an oil, the method comprising: (i) providing a water protein composition, wherein the composition comprises protein and water and 0-10 wt.% of one ...  
WO/2016/060394A1
The present invention relates to a ginseng bitterness inhibitor and a ginseng composition comprising the same and, more specifically, to a ginseng bitterness inhibitor containing ginseng seed oil and a ginseng composition comprising the ...  
WO/2016/058913A1
Process for preparing an edible fat slurry comprising 60-98% by weight (on the total slurry of oil and fat powder) of an edible oil phase and 2-40% by weight (on the total slurry of oil and fat powder) of fat powder, wherein the fat powd...  
WO/2016/058782A1
A process for preparing a slurry of edible oil and fat powder, and to a process of preparing an edible fat-continuous spread out of such. The process for preparing said slurry has at least two different regimes of reduced pressure.  
WO/2016/055298A1
Edible aerated fat-continuous composition comprising: from 55 to 99 wt. % of liquid oil; from 0.1 to 20 wt. % of hardstock fat; an overrun of 5 to 500 % and from 0.1 to 5 wt. % of particulate silicon dioxide.  
WO/2016/055860A1
The present invention provides marine lecithin preparations including a marine lecithin and one or more exogenous antioxidants. Also provided are a nutritional, pharmaceutical, or nutraceutical composition or a functional or medical food...  
WO/2016/051412A1
The present invention provides a composition based on a starch powder (such as flour), wheat germ, SiO2, MgO, AI2O3, Fe2O3, and K2O. This composition is extremely useful in treating acid related disorders and reducing the acidity, removi...  
WO/2016/050843A1
The present invention relates to a method for accelerating oxidation of lipids comprising the step of holding a lipid composition in the presence of cumin for a prolonged time at an elevated temperature. Further aspects of the invention ...  
WO/2016/046760A1
A method for production and purification of linseed oil particularly suitable for deep- penetration treatment of wood, incorporating extracting linseed oil followed by se- quential purification steps, performed under a Nitrogen blanket, ...  
WO/2016/038155A1
The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt.% of a tem...  
WO/2016/038150A1
The present invention relates to a new composition comprising ubidecarenone with improved bioavailability for use in softgel capsules. The compositions can be used as a medicine, a food or food supplement. The invention further relates t...  
WO/2016/034105A1
An oil refining system, a method for refining rice bran oil by using the system, and prepared rice bran oil. The oil refining system comprises a water circulation system, a deacidification and deodorization system, and a decoloration sys...  
WO/2016/032392A1
The present invention relates to a process for preparing a cocoa biomass with a modified fat phase by mixing a cocoa biomass having a fat phase 1 with a vegetable fat having fat phase 2, thereby forming fat phase 3 in the cocoa biomass, ...  
WO/2016/031368A1
A fat or oil composition satisfying requirements (a) to (e): (a) having an HOH content of 40-70 mass%; (b) having a POP content of 25-55 mass%; (c) having an SOS content of 1.5-5 mass%; (d) having a POS content of 3-15 mass%; and (e) hav...  
WO/2016/027216A3
A synergistic edible oil composition is provided having desired fatty acid profile and/or other desirable characteristics. The edible oil composition is low in saturated fats, high in mono unsaturated fatty acids (MUFA) and/or poly unsat...  
WO/2016/027108A1
A method for preserving cooking oil comprises contacting the oil with oil-permeable cementious material in the form of either stand-alone blocks, pellets, granules, or balls and which has been hydraulically hardened from a paste comprisi...  
WO/2016/027107A1
A method for preserving cooking oil comprises contacting the oil with oil- permeable cementitious material in the form of either stand-alone blocks, pellets, granules, or balls and which has been hydraulically hardened from a paste compr...  
WO/2016/021450A1
The use of trans processed lipids, such as margarine, shortening and spreads, has been prohibited in advanced countries including European countries and United States, because of their adverse effects to health. However, it is quite diff...  
WO/2016/013582A1
 The problem of the present invention is to provide a powdered fat/oil composition, a food containing this powdered fat/oil composition, and methods for producing the same. Specifically, provided are a fat/oil composition containing 65...  
WO/2016/010008A1
 Provided are: an oil and fat composition for assisting ingestion for persons who have difficulty in chewing and/or swallowing, said composition enabling food that is easily ingested by persons who have difficulty chewing and/or swallo...  
WO/2016/007026A1
The present invention pertains to an efficient and large-scale process to produce a medium-chain triglyceride composition with >95% content for C8 (caprylic acid), CIO (capric acid) and C12 (lauric acid), with the content of lauric acid ...  
WO/2016/007670A1
The present invention provides a fatty acid mixture enriched with palmitoleic acid and palmitoleic acid derivatives relative to the starting lipid mixture; fractionations procedure describe herein are winterization methods. The invention...  
WO/2016/003465A1
Processes and systems are provided for effectively degumming vegetable oils with the use of an acid and base pretreated mixture of vegetable oil. The pretreated mixture is subjected to compression and one or more intervals of explosive d...  
WO/2015/199069A1
 The present invention addresses the problem of providing an oil-and-fat composition for a noodle dough with which flavorsome noodles can be obtained. The problem can be overcome by using an oil-and-fat composition for a noodle dough, ...  
WO/2015/193693A1
A cocoa butter alternative and the method of making thereof that includes 62-84% saturated fatty acid content having 20-40%) lauric acid content, 8-20% myristic acid content, 9-37% palmitic acid content, and 3-17% stearic acid content. T...  
WO/2015/190907A1
A method is disclosed for extracting palm oil (207) from press liquor (200) that generates a biologically-stable palm fruit extract (221) and an evaporator condensate (220) that can be easily recycled as by-products. The removal of undes...  
WO/2015/190908A1
A method is disclosed for utilizing the palm oil mill effluent (200, 300, 400, 500) as a biofertilizer by breaking down organic matter in the effluent (200, 300, 400, 500) biologically using either anaerobic digestion means only, or a co...  
WO/2015/181640A1
A preparation comprising krill oil and phospholipids. Methods of treatment comprising administering the same.  
WO/2015/179941A1
The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sw...  
WO/2015/181341A1
The invention relates to a method for gently eliminating odorous substances and coloring agents from lipid phases. Said method is easy and inexpensive to carry out and and can be employed for purifying lipid phases of various origins.  

Matches 1 - 50 out of 7,174