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WO/2024/076288A1 |
An oil composition comprises from 1% to 20% by weight of caproic acid residues (C6:0); at least 55% by weight of C16 to C18 unsaturated fatty acid residues; and less than 40% by weight of C8 to C24 saturated fatty acid residues; wherein ...
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WO/2024/075625A1 |
Provided is a composition against visual field defect disorders, glaucoma, light-induced eye tissue disorders, and disorders related thereto that can be used as a food, beverage, or drug that can be taken over the long term for preventio...
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WO/2024/076911A1 |
Composite flour includes native plant flour and complexed MCT and/or other nutritional oil at least partially encapsulated by wall material and incorporated within the composite flour, wherein polysaccharide from a portion of the native ...
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WO/2024/076917A1 |
Protein-complexed MCT oil includes MCT droplets or particles encapsulated by and/or complexed with protein-based wall material. Protein-complexed MCT oil can be used as an additive for food products. The wall material includes protein, e...
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WO/2024/071683A1 |
A perilla oil of the present application has sufficient content of overall flavor components, including a fresh flavor component and a savory flavor component in a certain proportion, has a rich taste and aroma, and has the unique flavor...
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WO/2024/073461A1 |
Present invention relates to an oleosome composition comprising loaded isolated sunflower oleosomes being isolated sunflower oleosomes loaded with one or more sources of alpha-linolenic acid (ALA) and/or long-chain polyunsaturated fatty ...
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WO/2024/073463A1 |
Present invention relates to an oleosome composition comprising loaded isolated vegetable oleosomes being isolated vegetable oleosomes loaded with one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA) and/or medium-chai...
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WO/2024/072792A1 |
The present invention provides a cellulose derivative free capsule that may be organic and plant-based. The capsule includes organic pullulan, one or more herbal extracts in a powder form or as an aqueous alcoholic extract, and a mixture...
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WO/2024/073466A1 |
Present invention relates to an oleosome composition comprising loaded isolated vegetable oleosomes being isolated vegetable oleosomes loaded with one or more sources of triglycerides having saturated C16 fatty acids that are positioned ...
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WO/2024/070914A1 |
Provided is an ingredient that exhibits the excellent effect of enhancing the taste of a food/beverage material. Provided is a taste-enhancing oil or fat composition which is used in a food/beverage material and is characterized by con...
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WO/2024/070643A1 |
The present invention addresses the problem of providing a cream puff pastry oil/fat composition having high content of sodium caseinate and/or casein peptides. The present invention also addresses the problem of providing a production m...
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WO/2024/071966A1 |
The present application relates to a composition for delaying the rancidity of oils, oils containing same, and a method for delaying the rancidity of oils, wherein the composition contains one or more natural extracts selected from a gro...
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WO/2024/073465A1 |
It relates to oleosome composition comprising loaded isolated vegetable oleosomes being isolated vegetable oleosomes loaded with one or more source of one or more lipophilic dietary bioactive substance and optionally additional lipids, w...
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WO/2024/072927A1 |
The present disclosure relates to a cooking composition that is a pourable and sprayable liquid at room temperature (68 – 74 °F) comprising fractionated animal fat such as Wagyu beef tallow, a cooking spray comprising the composition ...
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WO/2024/064599A1 |
The present technology provides a continuous frying process for frying food, the process includes: maintaining two or more characteristics of a frying oil at a targeted value, wherein the targeted value of the two or more characteristics...
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WO/2024/058697A1 |
A meat analogue composition comprises from 2% to 23% by weight of a fat composition; from 5% to 30% by weight of a non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises from 10% to 40% by weigh...
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WO/2024/022134A9 |
A fat composition comprising a frying oil and 0.001%-1.0% of one or more polyglycerol fatty acid esters, wherein the polyglycerol fatty acid esters have a degree of polymerization of 2-4 and an esterification degree of more than 80%, a m...
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WO/2024/046745A1 |
In an embodiment to the present invention an aeration assembly (100) is disclosed. The aeration assembly (100) includes an aeration tank (102) with a closed top (110) and a curved base (112) to house a lipid to be aerated. The aeration t...
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WO/2024/048702A1 |
The present invention addresses the problem of providing a low trans fatty acid-oil that reduces graining in chocolates. A random transesterified oil wherein: in the constituting fatty acid composition thereof, the content of saturated f...
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WO/2024/047086A1 |
The invention relates to a method of preparing an oil body solution. The method comprises the preparation of a suspension of seed material and cereal bran. The suspension is thereafter mechanically disrupted to form a slurry, the pH of t...
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WO/2024/047560A1 |
The present invention relates to a powder mixture core supplementing dietary fats by optimising fatty acid content, with low calorie load and high plasticity, which comprises polysaccharides, vegetable oils, humectants, emulsifiers, oil ...
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WO/2024/047083A1 |
The invention relates to a method of making an oil product, said method comprising: (i) forming a suspension of flax seed, hemp, or chia in water; (ii) heat treating the suspension; (iii) reducing the particle size of the suspension, for...
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WO/2024/038524A1 |
The present invention addresses the problem of providing: a fat/oil composition that contains a fat/oil containing a specific amount of medium-chain fatty acids among all constituent fatty acids, a glycerin fatty acid ester, and tocopher...
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WO/2024/027621A1 |
Synergistic compositions for improving mineral bioaccessibility comprise lutein, casein phosphopeptide or 1,3-dioleoyl-2-palmitoylglycerol, preferably in combination with one or more of non-digestible oligosaccharides. The compositions c...
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WO/2024/029306A1 |
The present invention addresses the problem of providing chocolate and a chocolate fat composition for manufacturing the chocolate, the chocolate having good solidifying properties, providing a good melt-in-the-mouth feeling, and barely ...
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WO/2024/030062A1 |
The present invention relates to a process for increasing the SOS triglyceride content of a vegetable oil, wherein S represents stearic acid (C18:0) and palmitic acid (C16:0) residues and O represents oleic acid (C18:1) residues, said pr...
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WO/2024/027094A1 |
Provided is a saccharomyces cerevisiae strain for producing a breast milk lipid substitute. By means of integrating a heterologous lysophosphatidic acid acyltransferase into saccharomyces cerevisiae and knocking out a self-natural lysoph...
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WO/2024/024928A1 |
The present invention addresses the problem of suppressing, in oil and fat, heating discoloration of metal ions and an antioxidant sparingly soluble in oil and fat. The problem is solved by a composition for suppressing heating discolora...
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WO/2024/024524A1 |
The problem to be solved by the present invention is to provide a release agent for a container that suppresses adhesion of a pasty or gel-like filling to the container by being applied to the container to be filled with the pasty or gel...
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WO/2024/020359A1 |
Brassica plants, plant progeny thereof, seeds thereof, edible oils produced from the seeds of the Brassica plants and methods involving the production of the same are described. Generally, the Brassica plants have modified alleles at fat...
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WO/2024/011840A1 |
Disclosed in the present invention are a method for green and efficient preparation of a human milk fat substitute and the use, which belong to the technical field of food processing. According to the present invention, the human milk fa...
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WO/2024/009991A1 |
The present invention addresses the problem of providing: a gel-like food with suppressed attachment to a container; a method for producing said gel-like food; and a method for suppressing the attachment of a gel-like food to a container...
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WO/2024/010863A1 |
Compositions and coating mixtures for coating agricultural and other consumable products, and methods of preparing the compositions and coating mixtures.
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WO/2024/009711A1 |
Provided is a material having an excellent effect of reducing the oiliness of a food. An oiliness reducing agent for a food that contains, as an active ingredient, at least one compound selected from the group consisting of a compound ...
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WO/2024/003446A1 |
The present disclosure relates to a method for producing an oleogel wherein pieces of polymer nanofiber mat is added to an oil, and the admixture formed is milled at a temperature below glass transition temperature of the polymer. The di...
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WO/2023/248862A1 |
The present invention addresses the problem of: sufficiently reducing the oily sensation of oil and fat processed foods such as chocolate; and providing an oil and fat composition suitable therefor. By using an oil and fat composition ...
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WO/2023/249041A1 |
Provided is a technique for improving the shape retainability of a vegetable ice cream. This technique provides an enzyme preparation for improving the shape retainability of a vegetable ice cream, said enzyme preparation containing on...
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WO/2023/249549A1 |
Disclosed herein is a process for preparing a plant-based food dough using an extruder, said extruder comprising an extruder barrel and a cooling die, the process comprising the steps of : A). feeding the extruder barrel with less than 3...
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WO/2023/242753A1 |
The present invention relates to a process for obtaining durum wheat oil starting from durum wheat, further obtaining a defatted meal and durum wheat lecithin. The invention further relates to a process for obtaining flour products of de...
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WO/2023/243442A1 |
Provided are: a microwave burn prevention agent; a method for preventing microwave burn of food; a production method for frozen food; and a production method for starch-containing food to be heated by a microwave oven. This microwave bur...
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WO/2023/242715A1 |
Provided herein is an encapsulated oil particle wherein the oil is encapsulated by a composition comprising oat flour. Also, provided herein is a method of making encapsulated oil particles comprising combining oat flour and oil to form ...
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WO/2023/238866A1 |
The purpose of the present invention is to provide processed oil and fat which suppresses an off-flavor derived from a plant protein material. This processed oil and fat, which contains transesterified oil and fat including palm-based oi...
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WO/2023/232968A1 |
The present disclosure relates generally to fat-reducing compositions that can be used in combination with non-animal proteins to that allow for reduced addition of fat to achieve the desired juiciness and perceived fattiness. In some em...
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WO/2023/234835A1 |
The present invention relates to the field of chocolate and chocolate-like products. More specifically, the present invention relates to additives for chocolate and chocolate-like products, and in particular an additive that is derived f...
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WO/2023/231359A1 |
Disclosed are a lipid crystallization promoter, a preparation method therefor and a use thereof, belonging to the technical field of dietary lipid processing and control. The components of the lipid crystallization promoter of the presen...
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WO/2023/232962A1 |
Fat blend comprising (i) 20-65 wt% of a vegetable lipid source and (ii) 35-80 wt% of a milk fat composition comprising at least one bovine milk fat fraction, wherein the milk fat composition comprises, relative to total fatty acid moieti...
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WO/2023/234836A1 |
The present invention relates to the field of chocolate and chocolate-like products. More specifically, the present invention relates to additives for chocolate and chocolate-like products, and in particular an additive that is derived f...
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WO/2023/233967A1 |
The purpose of the present invention is to enhance the richness of a fried food. A richness-improving agent for a fried food that comprises, as an active ingredient, an oxidized oil or fat obtained by oxidizing one or more oils or fats s...
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WO/2023/230494A1 |
Blends comprising vegetable oil, an esterified alkoxylated glycerin composition solid at human body temperature and at least one alkylated starch thickener are disclosed. Disclosed blends may have similar taste, texture, and/or other pro...
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WO/2023/228737A1 |
Provided is an oil composition for noodle handling that can exert the function as a noodle handling oil even if a reduced or no amount of an emulsifier is added. This oil composition for noodle handling contains, as an active ingredient,...
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