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Matches 1 - 50 out of 4,143

Document Document Title
WO/2014/108686
The present invention provides a chromatographic separation process for recovering a polyunsaturated fatty acid (PUFA) product from a feed mixture, which comprises: • (a) purifying the feed mixture in a first chromatographic separation...  
WO/2014/109313
The purpose of the present invention is to provide a method for producing the solid oil or fat having a specified iodine value. Specifically provided is a method for producing the solid oil or fat, characterized by comprising the steps o...  
WO/2014/099726
A method for the purification of lecithin, comprising the steps of: a. reducing the viscosity of lecithin to a viscosity of less than about 10 Pa.s; then b. mixing the lecithin with granulated active carbon; then c. separating the lecith...  
WO/2014/087724
The present invention addresses the problem of providing a method for obtaining a fine oil-and-fat powder having a high oil-and-fat content, and providing the oil-and-fat powder. The present invention also addresses the problem of provid...  
WO/2014/089501
Orally administrable composition comprising fatty acids, wherein at least 50% by weight of the fatty acids comprise omega-3-fatty acids, salts or derivatives thereof, wherein the omega-3 fatty acids comprise eicosapentaenoic acid (EPA; C...  
WO/2014/089274
The present disclosure provides food products including edible, non-hydrogenated fats with good oxidative stability despite elevated levels of very long chain omega-3 polyunsaturated fatty acids, e.g., EPA and DHA, from a vegetable oil.  
WO/2014/083124
The present invention relates to a powderous formulation comprising powder particles. These powder particles do comprise polyunsaturated oils, especially polyunsaturated fatty acids, and the powder do have at the same time an excellent s...  
WO/2014/081279
The present invention relates to a process of refining palm oil in order to produce a refined, bleached and deodorized (RBD) palm oil with reduced level of 3- monochloropropane-1,2-diol (3-MCPD) esters and equivalent RBD palm oil quality...  
WO/2014/078234
In embodiments is described a composition comprising a high oleic sunflower oil and an additive. In further embodiments is described a method for reducing an overall flavor intensity of a composition comprising a carrier oil and an addit...  
WO/2014/077105
[Problem] To provide a fry flavor enhancer that is capable of enhancing the fry flavor of a cooked product when added, only in a small amount, to a food material for a fried product, non-fried product, etc. [Solution] A fry flavor enhanc...  
WO/2014/077019
[Problem] To provide a sweetness and/or milk flavor enhancer which can increase the sweetness and/or the milk flavor of a cooked product and therefore enables the reduction of the amount of a sweetening agent and/or a milk flavor additiv...  
WO/2014/076432
The present invention relates to a process for the production of a powdered dry emulsion containing at least one lipophilic active ingredient, intended for improving the bioavailability of said lipophilic active ingredient, which compris...  
WO/2014/071945
The invention relates to amethod for producing a bloom-retarding component for chocolate and chocolate-like products, the method comprising the step of: Deodorizing a triglyceride composition, said triglyceride composition comprising at ...  
WO/2014/071955
The invention relates to a method for producing a bloom-retarding component for chocolate and chocolate-like products, the method comprising the step of: Deodorizing a triglyceride composition, said triglyceride composition comprising at...  
WO/2014/074593
A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an unsaturated vegetable oil. The composition...  
WO/2014/074082
The invention is related to the method for obtaining raw olive oil of the ecological olive cake received from the 2-phase olive oil production premises by separating the olive oil, which is remaining the ecological olive cake water and e...  
WO/2014/068056
The present invention refers to a process for reducing the amount of undesired components in an oil composition, particularly in an oil composition comprising omega-3 polyunsaturated fatty acids. The process of the present invention prov...  
WO/2014/066623
The present invention relates to a counter-current extraction process involving a plurality of mixing and separation stages for fractionating a phospholipid-containing feed material into two or more fractions enriched in one or more phos...  
WO/2014/066097
Provided herein are methods of optimizing energy recovery from oilseeds. The methods disclosed provide at least the ability to swell oilseeds and disrupt the cell walls (hulls) without changing the functionality and quality of oil; the p...  
WO/2014/064591
Microcapsules having a core comprising a material to be encapsulated and a shell comprising a legume protein and a low molecular weight carbohydrate are provided. Methods of producing the microcapsules are provided.  
WO/2014/062328
A vegetable-based dielectric fluid comprising in weight percent of triglycerides based on the weight of the fluid: A. Greater than 0 to 100% of at least one of C14:1 or C16:1 fatty acids; and at least one of: B. No more than (≤) 10% of...  
WO/2014/062327
A dielectric fluid comprising a composition of triglycerides in weight percent based on the weight of the triglycerides: A. 10 to 65% C 18 : 1 fatty acids; B. 35% to 90% of at least one of C14:l and C16: l fatty acids; C. No more than 12...  
WO/2014/062329
A dielectric fluid comprising in weight percent based on the weight of the composition: A. 30 to 70% C18:1 fatty acids; B. 10 to 55% of a mixture of C8 and C10 fatty acids in which the mixture comprises 50 to 70 wt%, based on the weight ...  
WO/2014/053870
The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped foo...  
WO/2014/054335
[Problem] To provide: a novel oil or fat composition, particularly an oil or fat composition having excellent heating resistance; and a method for producing the oil or fat composition. [Solution] The oil or fat composition according to t...  
WO/2014/054047
A dielectric fluid comprising in weight percent based on the weight of the composition: A. 30 to 70% C18:l fatty acids; B. 10 to 55% of a mixture of C8 and C10 fatty acids in which the mixture comprises 50 to 70 wt%, based on the weight ...  
WO/2014/054048
A dielectric fluid comprising a composition of triglycerides in weight percent based the weight of the triglycerides: A. 10 to 65% C18 : 1 fatty acids; B. 35% to 90% of at least one of C14: 1 and C16: 1 fatty acids; C. No more than 12% p...  
WO/2014/054049
A vegetable-based dielectric fluid comprising in weight percent of triglycerides based on the weight of the fluid: A. Greater than 0 to 100% of at least one of C14: 1 or C16: 1 fatty acids; and at least one of: B. No more than (≤) 10% ...  
WO/2014/050488
The purpose of the present invention is to provide a compound-type plastic oil-and-fat composition containing butterfat and having a low trans fatty acid content, the oil-and-fat composition having favorable crystallinity and melt-in-the...  
WO/2014/047492
Spoonable, pourable, and/ or spreadable dressings or edible continuous aqueous emulsions are provided that include a fat blend that is a specific balance of a solid fat portion or solid fat fraction (which may or may not be pre-crystalli...  
WO/2014/045682
Provided are an emulsifier-containing fat composition and method for producing the emulsifier-containing fat composition, with which blending (adding, mixing, and the like of an emulsifier and fat), storage of the emulsifier-containing f...  
WO/2014/043053
An oil composition containing omega-9 canola oil is disclosed in which the canola oil is stabilized against oxidation. The omega-9 canola oil contains more than 68% oleic acid and less than 4% linolenic acid. In particular embodiments, t...  
WO/2014/041303
The invention relates to a strain of Mortierella alpina that can produce large quantities of arachidonic acid (or ARA), to the methods for producing lipidic compounds of interest using said strain, and to the products and compositions pr...  
WO/2014/038545
Provided is a fat composition which is a diacylglycerol-rich fat subjected to a purification treatment, and has favorable flavor. A fat composition in which the proportion of diacylglycerol in relation to the total amount of triacylglyce...  
WO/2014/037009
The invention relates to a process for production of cocoa butter equivalent (CBEO), the process comprising the steps of -providing shea fat (SF) -separating the shea fat into a first shea stearin fraction (FSS) and a shea intermediate p...  
WO/2014/034601
The purpose of the present invention is to provide a combined confectionery that comprises a combination of a chocolate with a baked confectionery, wherein whitening in a baked confectionery part and blooming in a chocolate part, said wh...  
WO/2014/034154
Provided is a method for manufacturing refined oil or fat in which the amount of glycidol, 3-chloropropane-1,2-diol and fatty acid esters thereof is reduced. This method for manufacturing refined oil or fat comprises a bleaching step of ...  
WO/2014/022051
Provided herein are nutritional creamer compositions comprising a vegetable oil blend, wherein the vegetable oil blend provides a suitable fatty acid profile or saturated fats, polyunsaturated fats, monounsaturated fats, and trans fatty ...  
WO/2014/020373
The Resent invention includes a oil composition that contains a fat base and an uptake reducer. The oil composition is usable in both skillet frying and deep frying processes, and reduces the uptake of oil by fried food products without ...  
WO/2014/020533
The invention provides nucleic acid molecules which encodes a novel fatty acid desaturase, KCS, KCR and/or LACS from Thraustochytrium aureum and Sphaeroforma arctica. The invention also provides recombinant expression vectors containing ...  
WO/2014/012759
The present invention provides a process for lowering the amount of esters of 2- and 3-MCPD in refined triglyceride oil, wherein said oil prior to entering the process has been treated with one or more refining steps and wherein said oil...  
WO/2014/012548
The present invention provides a process for lowering the amount of esters of 2-and 3-MCPD in refined triglyceride oil, wherein said oil prior to entering the process has been treated with one or more refining steps and wherein said oil ...  
WO/2014/013335
The present invention relates to krill oil, and in particular to krill oil with elevated levels of omega-3 fatty acids and decreased levels of saturated fatty acids.  
WO/2014/013335
The present invention relates to krill oil, and in particular to krill oil with elevated levels of omega-3 fatty acids and decreased levels of saturated fatty acids.  
WO/2014/007254
The purpose of the invention is to provide a method for promoting the crystallization of fats and oils in a short time during manufacturing processes for fat or oil compositions such as margarine or shortening that are used for confectio...  
WO/2014/005797
Fat powder comprising hardstock fat co-crystallized with at least one emulsifier, • wherein said emulsifier has a HLB value of 8 or lower and comprises at least 40 wt. %, based on the total weight of the emulsifier, of mono- and/or dig...  
WO/2014/007832
This invention relates to environmentally preferred frying oils, such as high oleic oils. A Life Cycle Assessment (LCA) of high oleic oil compared to conventional oil when used in frying applications is provided.  
WO/2014/004070
A pressure sensor assembly comprises a fluid channel having an inlet portion and an outlet portion, wherein the outlet portion is larger than the inlet portion.  
WO/2014/004018
A method of preparing an edible oleogel comprising combining an edible triacylglycerol oil or triacylglycerol fat and ethylcellulose in a weight ratio of from 99: 1 to 80:20 to form a mixture, and heating and agitating the mixture at a t...  
WO/2014/003197
[Problem] To obtain, from rice bran, an excellent rice oil at a high yield and also obtain an excellent defatted rice bran. [Solution] A method for obtaining an excellent rice oil and an excellent defatted rice bran, said method comprisi...  

Matches 1 - 50 out of 4,143