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Matches 1 - 50 out of 7,270

Document Document Title
WO/2016/150968A1
The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals...  
WO/2016/150978A1
The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between and 80 % wherein, at a temperature at which the lipid phase has a solid ...  
WO/2016/149477A1
The present invention relates to a low-fat water-in-oil (W/O) emulsion comprising a fat phase in an amount of at most 60 wt% relative to the total weight of the emulsion, an aqueous phase dispersed within the fat phase and an emulsifier ...  
WO/2016/148238A1
Provided is an oxidation inhibitor of which the active ingredient is an aminocarbonyl compound having a structure resulting from binding of an amino group of a compound having a sphingoid base structure and a carbonyl group of a carbonyl...  
WO/2016/147082A1
The present disclosure relates to the production of cooking oils which infuses a refreshing and pleasant aroma in the kitchen while cooking and frying without affecting the natural taste and smell of the food. The present disclosure prov...  
WO/2016/147081A1
Disclosed are processes for preparation of spray dried powder and utilization as an ingredient in the preparation of fried bakery products particularly doughnuts and types thereof. This doughnut base powder is spray dried with emulsifier...  
WO/2016/147884A1
[Problem] To provide a high-fat-content dried product that contains at least 50% fat, and can assume a large-sized, non-pulverulent form. [Solution] The present invention is realized by a high-fat-content dried product characterized in c...  
WO/2016/143530A1
The objective of the present invention is to provide an oil/fat composition for a solid roux, said composition making it possible to achieve the physical properties required of a solid roux, i.e. shape retention during summertime, resist...  
WO/2016/139921A1
Provided is a method capable of producing edible oil-and-fat capable of sufficiently removing soap contained in oil-and-fat after transesterification using a small amount of filter aid or without using any filter aid such as clay, and ha...  
WO/2016/136688A1
 The purpose of the present invention is to provide an oil or fat with a heightened oil or fat taste, in particular the rich taste which acts as a base. Another purpose of the present invention is to provide a food product containing s...  
WO/2016/136808A1
 The present invention addresses the problem of providing a powdered fat composition for creams, said composition dissolving in the mouth in a satisfactory manner and having sufficient shape retention, and being used to produce creams ...  
WO/2016/136807A1
 An objective of the present invention is to provide a method for manufacturing powdered chocolate having excellent flavor. Another objective of the present invention is to provide powdered chocolate that has a high ratio (mass ratio) ...  
WO/2016/134922A1
The invention relates to a triglyceride blend of i) one or more S-U-S triglyceride(s) from 15 to 30 wt%; and ii) one or more S-S-U triglycerides(s) from 0.1 to 10.0 wt% and iii) optionally one or more triglycerides other than (i) or (ii)...  
WO/2016/136806A1
 An objective of the present invention is to provide a powdered fat composition for chocolate that can impart a pleasant melt-in-the-mouth sensation and light mouthfeel similar to aerated chocolate without using a specialized device an...  
WO/2016/134923A1
The invention relates to a triglyceride blend of i) one or more S-U-S triglyceride(s) from 15 to 30 wt%; and ii) one or more S-S-U triglycerides(s) from 0.1 to 10.0 wt% and iii) optionally one or more triglycerides other than (i) or (ii)...  
WO/2016/133004A1
The purpose of the present invention is to provide transesterified oil and fat (hard butter) capable of retaining gloss of a produced chocolate over a long period of time when used in production of a chocolate, even though not containing...  
WO/2016/132756A1
The present invention addresses the problem of providing a paste-type fatty food that contains a preset amount of a fat or oil, can be easily handled during manufacturing and yet has a heat resistance and smooth meltability in the mouth....  
WO/2016/132354A1
The invention provides oil blends, processes for the preparation thereof and their uses.  
WO/2016/127827A1
According to a method for extracting maize germ oil assisted by steam explosion and ethanol, after using a low-concentration citric acid solution for immersing, steam explosion processing is used, so that the thermal processing time is g...  
WO/2016/130670A1
Disclosed is a chromatographic process complex for the refining of krill oil extract including desalting, removal of impurities such as trimethylamine oxide (TMAO), and the production of krill oil products including desalted krill oil ex...  
WO/2016/125791A1
In the present invention, an oil for nontempering chocolate is realized by using an oil composition containing USU, SSU and SSS triglyceride at an appropriate ratio. Such chocolate can have a high cocoa powder content, has heat resistanc...  
WO/2016/121675A1
 The purpose of the present invention is to provide an oil or fat having excellent resistance to cold, wherein the constituent fatty acids comprise a large amount of n-decanoic acid, and there is little discomfort when ingested. The ...  
WO/2016/118009A3
The invention pertains to a whipping agent for use in the preparation of edible toppings comprising on a dry weight basis: - 25 to 75% by weight of a non-palm based edible oil or fat; - 5 to 30 % by weight of a non-palm based alpha tendi...  
WO/2016/117234A1
The present invention addresses the problem of providing: a method whereby the amount of the 3-chloropropane-1,2-diol (3-MCPD) and fatty acid esters thereof which an unheated fat should contain if heated can be accurately predicted; and ...  
WO/2016/112877A1
The invention demonstrates the existence of an almond which, owing to its characteristics, produces a virgin oil and a protein flour, i.e. the Anacardium Occidentale L. almond. Following harvesting and storage, the Anacardium almond can ...  
WO/2016/114648A1
The invention relates to a granular de-dusting material comprising 30 - 60 wt.% cold-swelling potato starch, 5 - 40 wt.% vegetable oil, 5 - 35 wt.% flour, all weight percentages based on dry weight of the granular de-dusting material. Th...  
WO/2016/113922A1
The present invention addresses the problem of providing a fat composition to be used in infant formula, the fat composition having sufficiently low concentrations of 3-MCPD and glycidol and fatty acid esters thereof, as well as exceptio...  
WO/2016/110447A1
The invention relates to a healthy and good tasting fat blend and a spread and a shortening comprising the fat blend. The fat blend contains plant sterol ester and/or plant stanol ester, milk fat and vegetable oil.  
WO/2016/108797A1
Invention item is pertinent to the herbal and/or animal oil mixture having a special aroma and taste acquired by mixing the turpentine oil obtained by pressing fruit (seed) of terebinth through cold-extrusion procedure, as crude and refi...  
WO/2016/107785A1
A method for processing natural oil is provided. The method includes providing a natural oil to be processed, adding an inorganic particulate material to said natural oil, and processing the resulting mixture to obtain oil products with ...  
WO/2016/102323A1
The present invention relates to processes for increasing the stability of compositions comprising polyunsaturated omega-3 fatty acids against oxidation. The processes comprise the following steps: (i) providing a starting composition co...  
WO/2016/102316A1
The present invention relates to processes for increasing the stability of compositions comprising polyunsaturated omega-6 fatty acids against oxidation. The processes comprise the following steps: (i) providing a starting composition co...  
WO/2016/101894A1
An oil/fat composition and a preparation method for such oil/fat composition. In the preparation method for the oil/fat composition, a triglyceride and a fatty acid or a derivative thereof are contacted in the presence of a lipase, where...  
WO/2016/101891A1
An oil/fat composition and a preparation method for the same. The preparation method for the oil/fat composition comprises a random interesterification step: an oil/fat is subjected to a random interesterification and the oleic acid cont...  
WO/2016/097854A1
The present invention relates to enhanced omega-3 formulations, and in particular to formulations comprising a phospholipid fraction and a triglyceride fraction in combinations with agents that provide a formulation with improved viscosi...  
WO/2016/096232A1
The present invention relates to a method for reducing the amount of total and saturated fats in confectionery fillings, in particular confectionery fillings based on fat continuous dispersion. The invention also relates to the reduced i...  
WO/2016/097330A1
The present invention relates to a novel method and apparatus to prepare aerated (preferably micro-aerated) fat based edible product, in particular confectionery product,and to the use of seeding to promote bubble nucleation in fat based...  
WO/2016/097326A1
The present invention relates to a novel method for the generation of stable cocoa butter crystals in a fat based edible product comprising: a) incorporating carbon dioxide under pressure into an at least partially liquid fat-based mass ...  
WO/2016/091396A1
A fat- and/or oil-based dispersion comprising crystalline, semi-crystalline or amorphous particles or a mixture thereof, which can be used for coatings, fillings, nut products, printing media and decoration purposes.  
WO/2016/087428A1
The present invention relates to a process of fortifying edible oil with hydroxytyrosol. By this process high fortification levels can be achieved. Particularly clear and storage stable fortified oils can be provided by the mentioned pro...  
WO/2016/084788A1
Provided is a method for producing oil for enhancing salty taste, with which it is possible to enhance the salty taste of salty foods and beverages without a complicated process. Also provided are salty foods and beverages having an enha...  
WO/2016/085080A1
Disclosed is an oil extractor (10), according to the present invention, comprising: a main body housing (100) in which a motor is accommodated; a feed hopper (300) detachably coupled to the upper end of the main body housing (100) to fee...  
WO/2016/084749A1
Provided is a milk-flavor-enhanced lipid in which milk flavor has been enhanced by minimizing deteriorated flavors and imparting a rich aftertaste, without the product undergoing a complicated process. Also provided is a method for enhan...  
WO/2016/078088A1
Disclosed are a use of sacha inchi oil in regulating animal intestinal tract flora, use of sacha inchi oil in preparing food flavoring agents, food flavoring agent and animal intestinal tract flora regulating method. The sacha inchi oil ...  
WO/2016/075669A1
The invention relates to a new solvent-free process for simultaneously obtaining phospholipids-enriched krill oil and neutral lipid enriched-krill oil containing DHA and EPA poly-unsaturated fatty acids and astaxanthin and krill meal. Th...  
WO/2016/076392A1
The objective of the present invention is to provide a powdered oil/fat that includes a high proportion of a medium-chain fatty acid triglyceride, has excellent solubility and fluidity, and gives rise to little oil flotation during disso...  
WO/2016/068443A1
The present invention relates to an extract emulsified oil comprising an antioxidant, in which lecithin and an edible oil are mixed with a molasses extract, a raw sugar ion resin reclaimed water extract or an olive leaf extract, an edibl...  
WO/2016/067804A1
 The present invention addresses the problem of providing a versatile, flavorful long-chain polyunsaturated fatty-acid-containing fat having exceptional oxidation stability, and a food that utilizes the fat. The problem can be solved b...  
WO/2016/065144A1
Disclosed are compositions and methods relating to lecithin obtained from high-oleic soybeans. The high-oleic lecithin imparts improved characteristics to a product when compared to lecithin obtained from commodity soybeans. Examples of ...  
WO/2016/061896A1
A zero-sugar creamer and preparation method therefor, comprising 40-80% of edible vegetable oil, 10-50% of milk powder and/or whey powder, 1-6% of sodium caseinate, 0.5-3% of glyceryl monostearate, 1-2% of dipotassium phosphate and 0.2-0...  

Matches 1 - 50 out of 7,270