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Matches 1 - 50 out of 8,223

Document Document Title
WO/2018/109059A1
The present invention relates to a blend formulation (I) comprising (i) at least 50 weight-% (wt-%), based on the total weight of the blend formulation, of a LC-PUFA-containing composition (ii) 10 - 50 wt-%, based on the total weight of ...  
WO/2018/110586A1
Provided is a method for producing a fragrance composition from animal and plant materials, comprising: a step for breaking up animal and plant materials to obtain roughly broken-up animal and plant materials, including fragments; a step...  
WO/2018/110637A1
The purpose of the present invention is to obtain a purified glyceride composition containing little 3-chloropropane-1,2-diol and 3-chloropropane-1,2-diol fatty acid ester. Specifically, provided is a method for producing a purified glyc...  
WO/2018/104512A1
An early in life nutritional intervention with a lipid component having both large lipid globules with phospholipids and an increased amount of palmitic acid in the sn-2 position in triglycerides were found to improve the fatty acid comp...  
WO/2018/097118A1
The present invention addresses the problem of providing a crystallization method having excellent separation performance between a crystal fraction and a liquid fraction after crystallization in a dry-mode separation method employing st...  
WO/2018/094192A1
The present invention relates to a shortening system that has reduced levels of saturated or trans fats. The shortening systems include an oil, a polyol, and finely divided particles that form a flocculent structure when combined. The pr...  
WO/2018/088188A1
Provided is a method for manufacturing a flavor oil with good production efficiency and in which the flavor of a dried food is adequately imparted. Oils and fats are heated to 100°C or more, a dried food is added, and heating is continu...  
WO/2018/079847A1
Provided is an edible composition that can be used as energy supplement nutrition food containing oil and proteins, wherein the edible composition has a small volume and can be used upon being mixed with everyday meals. Provided is the e...  
WO/2018/077742A1
The invention relates to a high melting point chicken fat produced by dry fractionation of semi-liquid chicken fat. In particularly the invention relates to a chicken fat wherein the chicken fat having a total saturated fat content of 48...  
WO/2018/071372A1
Essential oils are extracted from a biomass through milling in a solvent to form a solution of the essential oil in the solvent. The solvent is or is part of a cover than reduces oxidative and other degradation of the essential oil durin...  
WO/2018/067669A1
The present invention relates to an ultra-refined oil which is derived from a vegetable source and exhibits high antioxidant stability. Such and oil has the potential of being a substitute for the mineral or synthetic oil that is current...  
WO/2018/056415A1
The present invention provides: a powdery fat or oil-containing adhesive composition; a fat or oil-containing adhesive composition for manufacturing the powdery fat or oil-containing adhesive composition; and a method for producing the s...  
WO/2018/057381A1
Provided is an oil composition comprising, by weight based on the weight of the composition, (a) 2 - 12% of one or more ethylcellulose polymers; (b) 2 - 12% of an additive selected from the group consisting of one or more fatty acids, on...  
WO/2018/057383A1
Provided is a composition that is solid at 23°C comprising, by weight based on the weight of the composition, (a) 0.4% to 12% one or more ethylcellulose polymers; (b) 0.5% to 8% stearic acid; (c) 15% to 90% one or more unsaturated oils;...  
WO/2018/057384A1
Provided is a composition comprising one or more ethylcellulose polymer, one or more oil, and stearic acid.  
WO/2018/057382A1
Provided is a method of cooking a food object comprising exposing the food object to contact with frying oil while the frying oil is at a temperature of 150°C to 250°C, wherein the frying oil comprises (a) 1% to 10% ethylcellulose poly...  
WO/2018/051234A1
Provided herein is a transgenic plant having increased expression of a coding region encoding a resistance protein, where the transgenic plant has increased resistance to infection by Leptosphaeria maculans. In one embodiment, the transg...  
WO/2018/047621A1
Provision of, and a method for manufacturing, a non-conventional, novel olive oil beverage that suppresses the distinctive bitterness of, and difficulty of drinking, olive oil, and that can be smoothly incorporated into daily life. It wa...  
WO/2018/042426A1
Disclosed herein is a method for removing heavy metals from biomass, performed by contacting the biomass with an acid, thereby producing an acidic suspension, solution, paste or a mixture thereof, followed by separating the heavy metals ...  
WO/2018/043701A1
This invention addresses the problem of providing a fat composition to be used in infant formula that has a sufficiently low concentration of 3-MCPD, glycidol, and the fatty acid esters thereof, that has excellent storage stability, and ...  
WO/2018/037420A1
An improved method for processing and extracting krill oil from krill meal/fresh krill. The proposed method for processing and extracting of krill oil from krill meal/fresh krill can be a very simple, cost effective and productive approa...  
WO/2018/037926A1
Provided are a sweetness and/or saltiness enhancing agent and a method for enhancing sweetness and/or saltiness. This sweetness and/or saltiness enhancing agent includes, as an active ingredient, an oxidized fat that has a peroxide value...  
WO/2018/037929A1
A composition for imparting/enhancing cheese flavour is provided which is capable of imparting cheese flavour to foods, and enhancing the cheese flavour of foods. Furthermore, provided are: a method for producing the composition for impa...  
WO/2018/037928A1
Provided is a fat composition for fried foods which is capable of achieving a satisfactory improvement in the flavour of fried foods. Also provided are: a method for producing the fat composition for fried foods; a method for producing f...  
WO/2018/035589A1
The present invention relates to a lipid base comprising at least 60% disaturated TAGs (S2U), wherein at least 50% correspond to the StOSt (stearic-oleic-stearic) and StStO (stearic-stearic-oleic) triacylglycerols. The method for produci...  
WO/2018/037927A1
[Problem] To provide a composition that suppresses unpleasant odor from food products and a method for suppressing unpleasant odor from food products. [Solution] A composition that suppresses unpleasant odor from food products, that has ...  
WO/2018/033899A1
Disclosed are blends of oils and fats, said oils and fats being residual fractions of molecular distillation, processes for the preparation thereof and their use as ingredients of various infant formulas and other articles manufacture. T...  
WO/2018/031293A1
Specialty canola oil is provided with preferred stability, flavor, and low levels of saturates. Plants, seeds, and oil contain 3.5% to 5% total saturates, greater than 18% linoleic acid, and less than 3% linolenic acid. The oil of the in...  
WO/2018/031569A1
The invention relates to a composition comprising cocoa butter, said composition having an improved whiteness. Further, the invention relates to a composition comprising cocoa butter having improved whiteness and anhydrous milk fat havin...  
WO/2018/021776A1
The present invention relates to a low-temperature treated perilla oil for suppressing the generation of coagulated suspended materials during low-temperature cold storage and a preparation method therefor and, more specifically, to a lo...  
WO/2018/020812A1
[Problem] To provide a powder oil/fat composition having excellent cold water dispersibility, even without the use of a milk protein, such as casein, as an emulsifier. [Solution] This powder oil/fat composition comprises an oil/fat, an e...  
WO/2018/020813A1
[Problem] To provide a powder oil/fat composition having excellent cold water dispersibility and humidification resistance, even without the use of a milk protein, such as casein, as an emulsifier. [Solution] This powder oil/fat composit...  
WO/2018/020388A1
The invention relates to a method of preparing an edible oil product, particularly extra virgin olive oil, comprising inserting a predetermined number of whole olives into a given volume of the edible oil, the whole olives having a polyp...  
WO/2018/018112A1
The present invention relates to a method for obtaining crystallisation seeds, with a great potential of use for accelerating and modifying the crystallisation of fats, as well as to crystallisation seeds with more stable polymorphic for...  
WO/2018/012262A1
[Problem] To provide a metabolic syndrome inhibitor which can inhibit the accumulation of visceral fat and body fat to thereby ameliorate or prevent metabolic syndrome. [Solution] The metabolic syndrome inhibitor according to the present...  
WO/2017/222713A1
Methods of activating a GPR119-based signaling system in the mammalian eye are disclosed. More particularly, activation of the GPR119-based signaling system has been found to reduce intraocular pressure (IOP) in female mammalian eyes, pr...  
WO/2017/220511A1
The present invention relates to a process for forming a stabilized fat blend.Further aspects of the invention are a composition comprising a fat blend and micronized antioxidant-containing vegetable material. The invention also provides...  
WO/2017/207686A1
The invention relates to A frozen confection coating composition, the composition comprising, expressed in weight % based on the total weight of the coating, 35 - 75 wt.% of non- interesterified fat, preferably 40-65 wt.% of non-interest...  
WO/2017/208173A1
Fatty acids, and methods for the production thereof, are provided. Transgenic organisms, microbes, plants, seeds, and cells useful in the production of fatty acids, along with related expression vectors, phages, plasmids, nucleic acids, ...  
WO/2017/207728A1
The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % based on the total weight of the coating, 35 - 75 wt.% of fat, which comprises a fat blend of medium soft fat and l...  
WO/2017/199810A1
Provided are: a method for manufacturing a flavor oil whereby a flavor-improving effect can be easily achieved; a method for manufacturing a flavor oil mixture using the flavor oil; and a method for manufacturing a food using the flavor ...  
WO/2017/198176A1
Disclosed are a composition comprising DHA grease, a preparation method and use thereof. The DHA grease in the composition is derived from microorganisms, and the DHA content is 20 wt% - 30 wt%, and the composition has a melting point of...  
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...  

Matches 1 - 50 out of 8,223