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Matches 1 - 50 out of 8,005

Document Document Title
WO/2017/194980A1
The present invention relates to the composition with gelling properties comprising low molecular weight gelators of Formula (I) or a salt thereof and a vegetable oil. Uses of such composition in the food, cosmetic or pharmaceutical indu...  
WO/2017/188161A1
This flavor improving material includes, as an active ingredient, a partial hydrolyzate of animal/plant fats and oils that has come into contact with an adsorbent. The pH of the adsorbent is preferably 3.0-8.0 and silica gel is preferabl...  
WO/2017/179455A1
The present invention addresses the problem of providing an oil or fat for non-tempering chocolates, which enables the blending of cocoa butter at a high concentration in a lauric non-tempering chocolate, has heat resistance at such a le...  
WO/2017/175633A1
A method for manufacturing a non-lauric acid, low-trans fat, no-temper-type hard butter composition including the following step (1) or (2) and further including the following steps (3) and (4). (1) A step for performing a transesterific...  
WO/2017/167914A1
The invention relates to a novel method for the purification of glycolipids by means of liquid-liquid extraction, in which the first liquid phase, known as the polar phase, is a solution consisting mainly of an alcohol and water in which...  
WO/2017/172594A1
Provided is an aqueous dispersion comprising (a) 5% to 40% of a continuous phase, by weight based on the weight of the aqueous dispersion, wherein the continuous phase comprises 75% to 100% water, by weight based on the weight of the con...  
WO/2017/169623A1
The purpose of the present invention is to provide, as fat for non-tempered chocolate, a fat composition which can contain less trans fats and more cacao materials such as cocoa butter and cocoa mass, and has good melting and snapping pr...  
WO/2017/168362A1
The present invention relates to a process of decoloration of oil derivatives of plant origin. In particular, the present invention relates to a process of decoloration of oil derivatives of plant origin, comprising mixtures of butyl est...  
WO/2017/172590A1
Provided is a method of making an ethylcellulose oleogel comprising cooling a mixture of ethylcellulose polymer and oil from 100°C to 35°C at a rate of 0.6°C/min or slower.  
WO/2017/162638A1
The invention relates to an oleochemical composition as a replacement for coating compounds or coating materials containing crude oil or paraffin, said composition containing a) triglycerides that each have a total carbon number of the f...  
WO/2017/163957A1
The present invention addresses the problem of providing: a fat which has a low trans fatty acid content, and which has both superior plasticity exhibiting excellent extensibility and superior intraoral solubility over a wide range of te...  
WO/2017/164728A1
The present invention relates to a process for producing a heat stable edible oil and/or fat composition comprising the steps of contacting an oxidized crude glyceride oil with porous adsorbent particles, degumming, bleaching and separat...  
WO/2017/156738A1
Disclosed is a process for preparing a hygienic camellia oil, wherein the steps are as follows: performing material selection, air drying and colour selection, shelling, cooking, pressing, and high pressure filtration to obtain the hygie...  
WO/2017/159708A1
The purpose of the present invention is to provide a composition or the like which contains an off-flavor substance, the off-flavor intensity of which is reduced. The present invention relates to a composition comprising an (A) off-flavo...  
WO/2017/157710A1
The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three...  
WO/2017/153841A1
Phospholipid preparations effective in improving brain development and brain rehabilitation are provided herein.  
WO/2017/155521A1
A nut butter spread is described to include nut portions blended in a nut butter base. The nut portions are derived from nuts having been finished (e.g., prior to introduction to the nut butter base) via a slicing operation.  
WO/2017/156062A1
Vegetable-oil-based fat system including a canola oil including EPA and/or DHA, where the EPA and/or DHA are derived from a vascular plant source, and food products including such vegetable-oil-based fat system.  
WO/2017/147393A1
A screen for an extractor system can have a top surface that a solid material contacts during operation of the extractor, a bottom surface opposite the top surface, and a plurality of apertures extending from the top surface through the ...  
WO/2017/145927A1
The present invention addresses the problem of providing: transesterified oil which has reduced saturated fatty acids and transfat contents, and which provides good properties when used as hard stock for a plastic oil/fat composition; an...  
WO/2017/147583A1
The present invention is directed to simple a cultivar of the flax plant (Linum usitatissimum) which produces a novel profile of linolenic acid. The plant, the oil products and the unique genes of the cultivar are described. A cultivar p...  
WO/2017/143138A1
A topically-applied product comprising (i) at least one triglyceride and (ii) at least one petrolatum, wherein the topically-applied product contains, on a weight/weight basis, at least 2% triglyceride and at least 6% petrolatum. Further...  
WO/2017/143172A1
A nutrition enhancing composition comprising (a) an oil phase comprising one or more fish oils and optionally one or more oil soluble vitamins and/or minerals, (b) controlled release beads comprising one or more vitamins and/or minerals,...  
WO/2017/134601A1
Materials and methods are provided for making soybean varieties that have altered oil composition as a result of mutations in the FAD3A, FAD3B and/or FAD3C genes alone or in combination with mutations in the FAD2-1A and FAD2-1B genes.  
WO/2017/134633A1
A method comprising: (a) bringing water and oil to a temperature above the melting point of the oil; (b) combining oil and water in a ratio (W/W) between 2:1 and 5.7:1 (c) adding 0.5% to 2% W/W of Canna arrowroot powder relative to total...  
WO/2017/133895A1
A method of preparing a self-emulsifying fat composition comprises the steps of: providing a fat composition comprising triglycerides; separating a portion from the fat composition; reacting the separated portion with glycerol to obtain ...  
WO/2017/134072A1
Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solu...  
WO/2017/130425A1
Problem: To provide an agent which is for reducing the acid value of used cooking oil, which has the required effect as an agent for regenerating used cooking oil, and a method for regenerating used cooking oil using the agent. Solution:...  
WO/2017/130008A4
Method for freezing olive oil which achieves the sustaining of the polyphenols until the time of its' consumption. The method is performed immediately after the collection of the fruit olives from the tree, with the addition of nitrogen,...  
WO/2017/130008A3
Method for freezing olive oil which achieves the sustaining of the polyphenols until the time of its' consumption. The method is performed immediately after the collection of the fruit olives from the tree, with the addition of nitrogen,...  
WO/2017/126665A1
The present invention provides a means for making a liquid component into a powder. Specifically, a powderizing agent for a liquid component is provided that includes an oil/fat composition and is characterized by: the oil/fat compositio...  
WO/2017/126667A1
The present invention provides a means for powdering a liquid component. Specifically, the provided liquid-component powdering agent contains an oil composition, and is characterized in that: the oil composition contains an oil component...  
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...  

Matches 1 - 50 out of 8,005