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Matches 1 - 50 out of 7,817

Document Document Title
WO/2017/122034A1
A process for increasing the levels of the polyphenols, oleocanthal and oleacein, in olive oil. A method for increasing the levels of the polyphenols, oleocanthal and oleacein, in olive oil is provided by natural mixing, where by the pro...  
WO/2017/110648A1
The present invention addresses the problem of providing chocolate in which the properties of oils and fats are utilized to provide a soft mouthfeel and an exceptional melt-in-the mouth sensation. In particular, the present invention pro...  
WO/2017/110649A1
The present invention addresses the problem of providing a baked chocolate having a surface that has a tender, light texture, an interior that has a soft texture, excellent mouth-melting properties, and bloom resistance. The present inve...  
WO/2017/104171A1
Provided is an oil and fat solidifying agent having excellent oil and fat solidifying performance and excellent food product mouthfeel. The oil and fat solidifying agent comprises a sucrose fatty acid ester (A), and the aliphatic acid fo...  
WO/2017/101994A1
Suggested is a composition with stabilized taste and / or odor, comprising (a) at least one acetophenone derivative of formula (I) wherein R1 stands for hydrogen or methyl, and R2 stands for hydrogen, hydroxyl or a -OCH3 group, or a cosm...  
WO/2017/096447A1
The present invention relates to fat substitute preparations used in fillings for making bread and cookies, inter alia, such as ice cream, produced with or to which solid/saturated fats are added, by using preparations based on humectant...  
WO/2017/099574A1
The invention relates to a thermoreversible edible oleogel comprising an oil or mixture of oils, a fat or mixtures of fats, and a structuring agent or mixture of structuring agents based on a distilled monoglyceride of a saturated fatty ...  
WO/2017/094753A1
[Problem] To provide an oil composition in which oxidation of oil is inhibited and an oxidation inhibiting method of oil. [Solution] This oil composition includes an oil, an ionic surfactant, and a polyhydric alcohol, the oil composition...  
WO/2017/094818A1
The present invention addresses the problem of developing an oil/fat coating composition that is suitable for coating, hardly gives rise to cracks during distribution and storage, and has an excellent texture and ability to melt in the m...  
WO/2017/089165A1
The present invention relates to abarrier coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 40-60 wt.% of a fat or fat blend, preferably 45-55 wt.%, said fat or...  
WO/2017/089166A1
The invention relates to a dipping or enrobing coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 30 –75 wt.% of a single fat, preferably 40-65 wt.%, said fat ...  
WO/2017/088211A1
Disclosed is a method for preparing a rapeseed oil by means of a semi-solid aqueous enzymatic method, wherein according to the method, pectinase, cellulase and an alkaline protease are complexed for enzymatic hydrolysis, and the rapeseed...  
WO/2017/085099A1
The present invention concerns an antioxidant combination of at least tocopherols, carnosic acid and hydrolysable gallotannins, wherein: -the amount of tocopherols is less than about 500 ppm, and -the ratio of carnosic acid : hydrolysabl...  
WO/2017/080009A1
A method for preparing fragrant peanut oil in low temperature, relating to the technical field of refining processing of food. For the problems of traditional fragrant peanut oil caused by high production temperature, such as burnt flavo...  
WO/2017/077749A1
The present invention addresses the problem of providing a novel fat or oil to which a flavor is imparted, in particular, a novel fat or oil which is preferably usable in a chocolate. Fresh coffee beans are appropriately milled, then soa...  
WO/2017/072502A1
The present invention relates to formulations comprising a liquid such as an oil loaded onto a solid carrier, and methods for producing the same. The formulations can be used in foodstuffs, feeds, and cosmetic and industrial products. Mo...  
WO/2017/073480A1
The problem to be addressed by the present invention is to provide an oily food (and a composite bakery food containing the oily food) on which occurrence of blooming and graining is inhibited and which provides an excellent luster. The ...  
WO/2017/067901A1
The present invention relates to a composition comprising an oil phase and a fibrous preparation of delaminated cell wall material dispersed in said oil phase, wherein the cell wall material is sourced from plant tissue, and wherein said...  
WO/2017/067917A1
The present invention relates to a composition comprising an oil phase, and particles of puffed maize kernel endosperm, dispersed in said oil phase, wherein upon sieving at least 80 wt% of said particles passes a sieve with apertures of ...  
WO/2017/067931A1
The present invention relates to a composition comprising an oil phase, and particles of puffed endosperm of a puffable seed, dispersed in said oil phase, wherein upon sieving at least 80 wt% of said particles passes a sieve with apertur...  
WO/2017/067899A1
The invention provides a composition comprising a structured oil phase, wherein the oil phase comprises, liquid oil, hardstock fat; and a fibrous preparation of delaminated cell wall material dispersed in said oil phase, wherein the cell...  
WO/2017/067926A1
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 maize kernel endosperm, dispersed in said oil phase, wherein upon sievin...  
WO/2017/065284A1
The present invention addresses the problem of providing an oil or fat composition for coffee cream, said oil or fat composition having a small trans acid content, a small saturated fatty acid content and a high oxidation stability. An o...  
WO/2017/064737A1
The present invention concerns a solid creamy alimentary formulation based on olive oil comprising olive oil in an amount comprised between 50 and 90% by weight, fat of vegetable origin between 5 and 50% by weight, water between 0 and 25...  
WO/2017/061524A1
Provided is a method for producing a flavoring oil that can provide flavor for cooking, the method including a step for heating a mixture of fats/oils and an allium vegetable of which the yield changes after being fried.  
WO/2017/062523A3
The present invention is directed to oil compositions that are enriched in polyunsaturated fatty acids; compositions containing the enriched oil compositions; and methods of making and using the enriched oil compositions. The oil is pref...  
WO/2017/056778A1
The purpose of the present invention is to provide a fat composition having good milk feeling and excellent milk flavor and a method for manufacturing the same. A fat composition which contains 50-100 mass% inclusive of milk fat and has ...  
WO/2017/055101A1
The invention relates to a low SAFA fat composition for use in an aerated emulsion, such as a filling cream, wherein the composition comprises less than 35% by weight of SAFA based on the total weight of fatty acid residues; wherein the ...  
WO/2017/057131A1
The present invention addresses the problem of providing an oily food such as a chocolate or a cream, in which the occurrence of blooming and the like is inhibited, even if a large amount of cocoa butter is admixed, and which does not re...  
WO/2017/059354A1
To extract oil from oil seeds in a mechanical pressing operation, the oil seeds may be conditioned and then cooked before being subsequently pressed to release the oil contained in the seeds. In one application, a conditioning vessel is ...  
WO/2017/051043A1
The invention relates to an automatic device (1) for producing virgin olive oil by grinding, beating and centrifuging olives, all the processes being performed in a completely automatic and continuous manner in this domestic appliance ac...  
WO/2017/051910A1
The purpose of the present invention is to provide: a powdery fat or oil composition; a fat or oil composition for producing the powdery fat or oil composition and a method for producing the same; a food comprising the powdery fat or oil...  
WO/2017/038860A1
The present invention is: a free polyunsaturated fatty acid-containing composition, which comprises at least one C20 or higher free polyunsaturated fatty acid, the content being at least 80.0% of the fatty acids in the composition, and s...  
WO/2017/038861A1
Provided is a free-polyunsaturated-fatty-acid-containing composition that has a total metal content of 0.1 ppm or less and that comprises at least one free polyunsaturated fatty acid having 20 or more carbon atoms, in an amount that is a...  
WO/2017/035403A1
A refined oil comprising at least one polyunsaturated fatty acid (PUFA), wherein the oil has a fatty acid ester of monochloropropanediol, epoxypropanol, and mixtures thereof in an amount of 10 ppm or less, and processes for producing the...  
WO/2017/033674A1
Provided are: a method for producing a soya bean oil having reduced odour in bright places; a method for producing a mixed oil obtained by mixing said soya bean oil; and a method for inhibiting soya bean oil odour in bright places. The m...  
WO/2017/030592A1
Herein disclosed is a method of processing a medium containing algae microorganisms to produce algal oil and by-products, comprising providing the medium containing algae microorganisms; passing the medium through a rotor-stator high she...  
WO/2017/031406A1
Described herein are shortening compositions comprising a high stearic high oleic sunflower oil obtained by directed intraesterification, a hard fat and optionally a cellulose fiber, wherein the hard fat is other than a palm fat.  
WO/2017/027579A1
Methods for refining crude tobacco seed oils and the refined tobacco seed oils produced by such methods are provided herein. In particular, methods for reducing the amount of free fatty acids in the crude oil, for modifying the color of ...  
WO/2017/023734A1
Extraction and separation of an oxidatively stable oil containing at least eicosapentaenoic acid ("EPA") and docosahexaenoic acid ("DHA"), and optionally docosapentaenoic acid ("DPA"), from a mix of a first seed that does not contain EPA...  
WO/2017/023722A1
The invention relates to citrus fibers in dry form having a water holding capacity (WHC) of at least 35 mL of water per gram of anhydrous (0% moisture) fibers. Said fibers also have a swelling factor (SV), wherein when applying a gravita...  
WO/2017/023754A1
This application relates to canola oils comprising triacylglycerols (TAGs), wherein 11-16% of the total TAGs in the oil comprise one saturated fatty acid and two unsaturated fatty acids and wherein 82-88% of total TAGs comprise three uns...  
WO/2017/020143A1
Provided is a method of biosynthesizing a functional lipid using a nano-magnetically immobilized enzyme for continuous targeted catalysis of a phospholipid in soybean oil, comprising: applying nano-magnetically immobilized phospholipid e...  
WO/2017/018654A1
The present invention relates to: an antioxidant composition for an oil, comprising a water-soluble antioxidant ingredient-containing extract and a food emulsifier; a cooking oil containing the same; a method for preparing the compositio...  
WO/2017/018339A1
The present invention addresses the problem of providing a chocolate that can be easily tempered even in the case of containing a blooming resistance improver, etc. in fat or oil. Also, the present invention addresses the problem of prov...  
WO/2017/014676A1
The invention relates to the oil and fat industry. A margarine product contains vegetable oil, "M3-1" refined deodorized hydrogenated fat, palm oil, an emulsifier, table salt, drinking water, butter and clarified butter flavoring agents,...  
WO/2017/011891A1
A certified organic and certified non-GMO edible oil blend composition for humans with food allergies and intolerances referred to as AF8-oil. AF8-oil comprises Avocado oil, Camelina oil, Chia Seed oil, Flaxseed oil, Hemp oil, Olive-Extr...  
WO/2017/009711A1
Phospholipid preparations for the improvement of sleep and/or treatment of sleep disorders. Methods of improving sleep and/or treating sleep disorders comprising administering the same.  
WO/2017/002963A1
Provided is a fat/oil composition containing 70.0-96.5% by mass of edible oils and fats, 0.5-10.0% by mass of diglycerol monolaurate, and 3.0-20.0% by mass of diglycerol monooleate, the diglycerol monolaurate content and diglycerol monoo...  
WO/2016/204089A1
The present invention addresses the problem of providing a plastic fat composition that has a low trans fatty acid content, has a good flavor even in the case of containing a palm-based fat or oil or a laurin-based fat or oil, and mainta...  

Matches 1 - 50 out of 7,817