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WO/2020/063653A1 |
Disclosed are an edible blending oil with the function of preventing atherosclerosis and a preparation method therefor, containing a weight ratio of 0.2-0.4 : 0.9-1.1: 0.8-1.2 of saturated fatty acids (SFA), monounsaturated fatty acids (...
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WO/2020/066710A1 |
Provided are: a method for producing, in a highly productive manner, a flavoring oil useful for flavoring a food product; a method for producing a flavoring oil mixture containing the flavoring oil obtained by said method; and a method f...
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WO/2020/054701A1 |
The present invention addresses the problem of providing an oily food, such as chocolate or cream, which does not require tempering treatment and in which the occurrence of blooming and the like is suppressed even when a large amount of ...
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WO/2020/054437A1 |
The present invention relates to: a plastic oil and fat composition for bakery food dough, the composition having excellent stretchability; a method for manufacturing the said composition; a dough for a bakery food; and the bakery food, ...
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WO/2020/056293A1 |
In each of its various embodiments, the present invention discloses microemulsions that carry antioxidants.
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WO/2020/053375A1 |
The present invention relates to a method for extracting an oil rich in polyunsaturated fatty acids (PUFA), in particular an oil of microorganisms rich in docosahexaenoic acid (DHA, C22:6n3), in particular oils comprising more than 60 % ...
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WO/2020/053189A1 |
The invention relates to a combustible and edible composition containing medium-chain triacylglycerols and silicic acid, said composition being a solid shaped body in one embodiment. The invention further relates to the use of a composit...
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WO/2020/049361A1 |
The present invention relates to a composition comprising: - (i) from 10 to 40% by weight, preferably from 20 to 30% by weight of an edible oil; - (ii) lactose and - (iii) mannitol wherein the edible oil comprises at least 20% by weight,...
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WO/2020/045508A1 |
Provided are a taste improving agent for improving the after taste of a vegetable oil/fat-containing food or beverage and an aroma composition comprising the taste improving agent. Also provided is a food or beverage having an improved a...
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WO/2020/040687A1 |
A process for dry fractionation of a soft palm oil mid fraction (SPMF) into a final hard palm oil mid fraction (fHPMF-A)is disclosed. The process comprises: providing the soft palm oil mid fraction (SPMF), using the soft palm oil mid fra...
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WO/2020/041628A1 |
The present disclosure pertains to shortening blend compositions comprising a first oil, a second oil, and an emulsifier. The disclosed shortening blend compositions can comprise a first oil with an oleic acid content of about 50% or mor...
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WO/2020/040760A1 |
Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a lamina...
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WO/2020/041490A1 |
An extruded butter stick product includes a plurality of pre-defined portions successively connected lengthwise to an adjacent portion by a connecting bridge, each bridge comprising a height that is at least 15% and up to 50% of the tota...
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WO/2020/035775A1 |
The application relates to a system and method for separating two types of condensates (with high or low oil contents) in the palm oil industry during the evacuation of an autoclave, by installing a branch to the tube used to evacuate co...
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WO/2020/031539A1 |
In the chocolate seeding method with the use of a seeding agent containing stable crystals of BOB, there is a problem that the automatic restoration maximum temperature of a chocolate can be improved with an increase in the addition amou...
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WO/2020/025555A1 |
A fat composition comprises: from 48% to 58°/o by weight of lauric acid (C12:0); from 5% to 15% by weight palmitic acid (C16:0); from 5% to 20% by weight stearic acid (C18:0); and a weight ratio of stearic acid (C18:0) to palmitic acid ...
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WO/2020/021152A1 |
The present invention relates to a method for obtaining oleogels, characterised in that they are obtained by means of the dispersion of a cationic salt in an emulsion of sulfated polysaccharide and an oil. The invention also relates to t...
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WO/2020/022337A1 |
The present invention addresses the problem of providing a chocolate-like food that has a reduced trans fatty acid content, has good compatibility with cocoa butter and good bloom resistance, and melts in the mouth. This chocolate-like f...
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WO/2020/022411A1 |
This additive for chocolate contains 1,3-dibehenyl-2-oleoyl glyceride in the β1 crystal form.
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WO/2020/015807A1 |
The invention relates to a micro-foamed, multi-phase fat powder. The particle core of a fat powder particle consists of a micro-foamed matrix and elements arranged therein that consist of a substance different from that of the particle c...
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WO/2020/011689A1 |
The present invention relates to an olive oil enriched with oleanolic acid that comprises a concentration of oleanolic acid between 580 and 650 mg/kg. This functional olive has proven to be effective in the treatment and prevention of ty...
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WO/2020/011353A1 |
Disclosed is a method for processing a continuous flow of vegetable oil comprising the steps of: processing said oil flow to remove the water contained and/or air dissolved therein by means of the application of a high relative pressure ...
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WO/2020/009111A1 |
The purpose of the present invention is to provide a novel composition for suppressing fat accumulation, a novel composition for suppressing body weight gain, and a novel composition for promoting the production of ketone bodies. The pre...
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WO/2020/009593A1 |
A method of obtaining a new crystalline form of insulin glargine with a zinc content corresponding to a molar ratio of zinc to insulin of 1:3 is disclosed, which should find applications in making pharmaceutical preparations intended for...
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WO/2020/004058A1 |
Provided are: an oil-and-fat composition for processed food products that can impart a sense of breaking apart easily and of juiciness to a processed food product when chewed, said processed food product including one or more substances ...
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WO/2019/241858A1 |
A functional vegetable cream substance formed from a balanced mixture of oils, for the purpose of replacing butters, margarines and other, similar cream substances, without the use of lacteous substances or hydrogenation. The cream subst...
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WO/2019/242872A1 |
There is provided a vegetable-based lipid composition comprising high levels of at least three different long-chain polyunsaturated fatty acids (typically as fatty acid esters). The compositions typically contain DHA as the principal lon...
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WO/2019/242874A1 |
There is provided a vegetable-based lipid composition comprising very high levels of α-linolenic acid (ALA), together with at least one other long-chain polyunsaturated fatty acid (typically as fatty acid esters). The composition is obt...
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WO/2019/242873A1 |
There is provided a vegetable-based lipid composition comprising very high levels of DHA, together with at least one other long-chain polyunsaturated fatty acid (typically as fatty acid esters). The composition typically contains low lev...
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WO/2019/242875A1 |
There is provided a vegetable-based lipid composition comprising high levels of at least three different long-chain polyunsaturated fatty acids (typically as fatty acid esters). The compositions contain DHA as the principal long-chain po...
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WO/2019/232600A1 |
The present invention describes lipid bases without trans fatty acids and with a low content of saturated fatty acids. Specifically, said lipid bases comprise plant oils, plant waxes, monoglycerides and fully hydrogenated oils. The proce...
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WO/2019/235619A1 |
Provided is a beverage which contains: a sucrose fatty acid ester (A) in which the proportion of triesters is 1.4 mass% or less; and an emulsifier (B) which is different from the sucrose fatty acid ester (A) and contains stearic acid as ...
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WO/2019/234558A1 |
A system (1) for the production of an olives- and tomatoes-based dressing naturally rich in antioxidants, comprising at least one crusher (2), at least one kneader (5), having an inlet opening (6) and an outlet (7), associated with the c...
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WO/2019/232493A1 |
The invention disclosed herein generally relates to compositions including hempseed products such as a hempseed powder or oil, modified hempseed, and/or hempseed product extract(s); and methods for making and using the same.
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WO/2019/219904A2 |
The present invention relates to a polypeptide having lipase activity wherein the polypeptide when aligned with the polypeptide according to SEQ ID NO: 1, comprises at least an amino acid substitution G414X, wherein the numbering of amin...
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WO/2019/218839A1 |
A method for adjusting the composition of fatty acid compositions in DHA microbial oil, comprising: during the 0-80th hour of fermentation of a strain, controlling the carbon to nitrogen ratio of the culture medium at 3-20:1, and control...
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WO/2019/219903A2 |
The present invention relates to a polypeptide having lipase activity wherein the polypeptide when aligned with the polypeptide according to SEQ ID NO: 1, comprises at least an amino acid substitution L410X and optionally one or more ami...
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WO/2019/221615A1 |
The invention relates to a method for the transformation of a vegetable oil into powder, preferably for being mixed into balanced feed for animals. The object of the method is to transform any vegetable oil with a high unsaturated fatty ...
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WO/2019/218841A1 |
A method for adjusting components of a fatty acid composition in a microbial oil of Mortierella. During the main fermentation of the microorganism, the carbon-nitrogen ratio of the culture is controlled to continuously decrease from 2.5-...
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WO/2019/216757A1 |
An integrated oil extractor apparatus for sterilising, digesting and pressing oi1 palm loose fruitlets, the apparatus includes a conveyor [200], a sterilisation unit [201], a digestion unit [202] and a pressing unit [203], wherein the st...
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WO/2019/215078A1 |
The present invention relates to a process for reducing an amount of intact phospholipids in a triacylglyceride oil comprising incubating the oil with a polypeptide having phospholipase A1 activity, wherein the polypeptide comprises a po...
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WO/2019/213157A1 |
The present technology provides a method that includes contacting a composition with a caustic solution to produce a caustic-treated composition; combining the caustic-treated composition with silica particles to produce a slurry; and re...
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WO/2019/211185A2 |
The invention relates to a food composition comprising dairy fat – which food composition is whipped or foamed or which food composition is, optionally after reconstitution in water, suitable for whipping or foaming – the food compos...
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WO/2019/213290A1 |
A process for producing crude biodiesel from renewable feedstocks (such as fats, oils, and greases) containing unsaponifiable materials; purifying the crude biodiesel through a purification process; recovering a purified biodiesel distil...
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WO/2019/206443A1 |
There is provided a vegetable-based lipid composition comprising DHA, ALA, and oleic acid (typically as a fatty acid ester) in particular proportions. The composition also contains low levels of EPA and palmitic acid. The composition is ...
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WO/2019/204280A1 |
The present invention provides for interesterified high oleic vegetable oil and vegetable fat characterized by low trans fat content and characteristics suitable for use in baking, frying and icing applications.
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WO/2019/197354A1 |
The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, ...
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WO/2019/197344A1 |
The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, ...
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WO/2019/194081A1 |
The present invention addresses the problem of providing a soft chocolate that exhibits plasticity or fluidity at normal temperature even when included in a baking composite food dough and baked. The present invention is a soft chocolate...
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WO/2019/185891A1 |
The present invention is directed towards the use of substituted chroman-6- ols of formula (I) wherein R1 and R2 are independently from each other H or C1-11-alkyl or (CH2)n— OH with n being an integer from 1 to 4, or R1 and R2 represe...
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