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Matches 1 - 50 out of 7,005

Document Document Title
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.  
WO/2015/177054A1
FAT COMPOSITION A fat composition comprises: greater than 70 % by weight palmitic acid present in glycerides; and from greater than 12 % up to 25 % by weight P20 triglycerides, wherein P is palmitic acid and 0 is oleic acid; wherein the ...  
WO/2015/174520A1
This plant processing system comprises: a plant cultivation facility (1) that cultivates plants that include a sugar solution; a crushing facility (2) that crushes the plants that have been cleared by the plant cultivation facility (1); ...  
WO/2015/170681A1
The present invention addresses the problem of providing a black ginger (Kaempferia parviflora) extract that contains a considerable amount of methoxyflavone(s) and shows a reduced flavor such as bitterness or a reduced color strength. T...  
WO/2015/170631A1
Provided is an oil or fat composition for dried laver seaweed sheets, which enables the production of a Korean-style-flavored dried laver seaweed sheet that has an enhanced flavor, particularly an enhanced salty flavor, and can have a go...  
WO/2015/168458A1
Methods of inducing or increasing lipid and protein production in microalgae are disclosed. Methods of enhancing microalgae biomass are also disclosed. The methods may comprise inoculating a culture media with microalgae and propagating ...  
WO/2015/161953A1
Liquid edible oil continuous frying medium comprising from 2 to 15 wt. % of milk fat fraction with a melting point of at most 20 degrees Celsius; at least 70wt. % of liquid vegetable oil; from 0.1 to 0.55 wt. % of anti-spattering emulsif...  
WO/2015/164550A1
The invention provides for methods and foods with reduced or no chelating agents. The present invention also relates to methods for using high stability oils including high-stability high-oleic oils produced using genetically engineered ...  
WO/2015/150494A1
A process for treating shea nuts comprises heating shea nuts to a temperature greater than 100 °C at a pressure greater than atmospheric pressure.  
WO/2015/146248A1
The objective of the present invention is to provide a production method for purified palm oil and fat wherein the contents in 3-chloropropane-1, 2-diol, and fatty acid esters thereof have been reduced. The present invention provides a p...  
WO/2015/141763A1
[Problem] To provide a high-fat content dried product containing 50% or more of fat, which can take large form, such as granular or diced form, rather than a powder. [Solution] The purpose is achieved through a high-fat content dried pro...  
WO/2015/132206A1
A fat composition comprises: greater than 75 % by weight palmitic acid and stearic acids; from 1 to 25 % by weight oleic acid; and greater than 20 % by weight of combined P2St and PSt2 triglycerides, wherein P is palmitic acid and St is ...  
WO/2015/130631A1
A particulate composition includes particles of a matrix that includes one or more hydrocolloids, each of the particles of the matrix containing one or more embedded subparticles each including a solidified blend of one or more edible oi...  
WO/2015/127537A1
The present document describes a powder composition comprising a functionalized starch having a single helix V-structure and having a degree of substitution of at least 0.25, and a bioactive agent, forming an inclusion complex with said ...  
WO2015121897A1
The present invention makes it possible to prevent the oxidation of an edible oil efficiently and at low cost, using a simple device and low energy consumption. The present invention makes it possible to prevent oxidation of edible oil i...  
WO/2015/121733A1
A Krill oil preparation including a reduced amount of trimethylamine of 5 mgN/100 g or less, or more than 700 ppm by weight of endogenous calcium and/or less than 1200 ppm by weight of sodium. A process of making such a Krill oil prepara...  
WO2011126891A3
Disclosed are lipid compositions useful in formulating food products. The lipid compositions are capable of enhancing fatty and creamy mouthfeel to the food in which they are incorporated. In one form, the lipid compositions contain effe...  
WO/2015/122759A1
This invention relates to a steam management system (1, 2, 3) and a method of steam management using the steam management system (1, 2, 3) so as to generate steam with pressure between 400,000 Pascal and 700,000 Pascal for sterilisation ...  
WO/2015/115584A1
Provided is a fat or oil composition which is suppressed in the formation of 3-MCPDE when heated to high temperatures in the presence of water and common salt. A fat or oil composition which contains the following components (A) and (B)....  
WO/2015/115094A1
A solid fat or oil composition which can be easily broken into small pieces by an external force that is applied thereto in preparing a confectionery dough or bread dough.  
WO/2015/114915A1
[Problem] To provide a fat or oil composition capable of reducing an oily smell of a food, said food being obtained by cooking a food material by heating using the fat or oil composition, and a food having a reduced oily smell, said food...  
WO/2015/110390A1
A fat blend comprises greater than 5 % by weight linolenic acid, from 10 % to 50 % by weight stearic acid and less than 7 % by weight palmitic acid based on total C8 to C24 fatty acids present as acyl groups in glycerides in the fat blen...  
WO/2015/110388A1
A fat blend comprises more than 75 % by weight oleic acid at the 2- position of a glyceride based on total C8 to C24 fatty acids present as an acyl group on the 2- position of a glyceride, from 10 % to 50 % by weight stearic acid based o...  
WO/2015/105359A1
The present invention relates to a sesame oil and a method for preparing the same. The present invention provides a sesame oil having high lignin and tocopherol contents by preparing the sesame oil using an extraction and fractionation t...  
WO/2015/099160A1
Provided are an oil/fat composition for spreads, an oil/fat composition for butter cream, an oil/fat composition for kneading, and an oil/fat composition for layered food products, the oil/fat compositions being particularly improved in ...  
WO/2015/098820A1
 Provided is a chocolate-like food product for baking which does not suffer from the problem that it is difficult to form fine particles during the preparation of chocolate-like food products for baking, or the problem of elevated visc...  
WO/2015/098455A1
Provided are a plastic fat or oil composition, which has excellent shape retention properties, is almost free from fat or oil bleeding and has high meltability in mouth, and a food. In the plastic fat or oil composition: the ratio by mas...  
WO/2015/097113A1
The present invention is directed to compositions, preferably nutritional compositions, preferably for infant, children, maternal, ageing care, elderly or health care nutrition. The present invention is further directed to pharmaceutical...  
WO/2015/098932A1
The present invention addresses the problem of providing a method for suppressing an increase in the viscosity of a water-containing heat-resistant chocolate dough, said water-containing heat-resistant chocolate dough being in a molten l...  
WO/2015/093372A1
 Provided is a fat containing 10-80 mass% of 1,3-distearoyl-2-oleoylglycerol (SOS) and containing triple chain-length β-type SOS crystals. A diffraction peak (A) corresponding to spacing of 3.95-4.05 Å, a diffraction peak (B) corres...  
WO/2015/093484A1
 The solubility of sesamin in fish oil and/or wheat germ oil is improved. Specifically, γ-oryzanol is combined with fish oil and/or wheat germ oil and sesamin.  
WO/2015/095688A1
The present invention relates to processes for obtaining a lipid from a cell by lysing the cell to form a lysed cell composition and obtaining the lipid from the demulsified lysed cell composition. The invention is also directed to a lip...  
WO/2015/095690A3
Disclosed are processes for obtaining a microbial oil comprising one or more polyunsaturated fatty acids (PUFAs) from one or more microbial cells by lysing the cells to form a lysed cell composition and then recovering the oil from the l...  
WO/2015/095693A3
Disclosed herein are processes for obtaining a microbial oil comprising one or more polyunsaturated fatty acids (PUFAs) from one or more microbial cells by lysing the cells to form a lysed cell composition and then recovering the oil fro...  
WO/2015/093310A1
The problem addressed by the present invention is to provide a baked confection that has secure shape retention despite a high oil content, has a crisp sensation, does not break easily, and has favorable fragrance. The baked confection, ...  
WO/2015/086760A1
The present invention relates to a lipid composition comprising at least 5 wt% of a structuring agent dispersed in oil or fat wherein the structuring agent comprises at least 50 wt% of triacylglycerol containing a glycerin skeleton ester...  
WO/2015/088433A1
Method of increasing a main endotherm melt peak position of a vegetable fat or fractions thereof to an increased value compared to a starting value, said increased value being about 40 °C or higher. The main endotherm melt peak position...  
WO/2015/086672A1
The invention relates to a method for purifying a first polyunsaturated fatty acid based on an initial mixture, the initial mixture comprising at least one second fatty acid in addition to the first polyunsaturated fatty acid, the method...  
WO/2015/083635A1
The problem addressed by the present invention is to provide a material for a swollen food of layered flour that, while having a crisp-baked mouthfeel, can be enjoyed with a mouthfeel that is soft with favorable melting in the mouth. Als...  

Matches 1 - 50 out of 7,005