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Matches 551 - 600 out of 7,008

Document Document Title
WO/2009/146092A2
Apparatus, systems, and methods of extending useful life of food treating media by inhibiting its degradation through application of electrons are disclosed. Application may be automatic and responsive to monitoring quality parameters of...  
WO/2009/146092A3
Apparatus, systems, and methods of extending useful life of food treating media by inhibiting its degradation through application of electrons are disclosed. Application may be automatic and responsive to monitoring quality parameters of...  
WO/2009/141476A1
The invention relates to a method for nutritionally preparing oils for food use using natural and biological products and neutraceuticals, providing a system which is environmentally friendly and highly beneficial to the human body. The ...  
WO/2009/139266A1
Disclosed is a hard fat which can be used as a raw material for a margarine or a shortening that contains a lauric fat and therefore has good melt in the mouth, and also has good plasticity. Also disclosed is a margarine or a shortening ...  
WO/2009/132463A1
The present invention relates to a process for deodorization of marine extracted oil comprising the steps of i) washing with HCI or with NaCl or eluting marine oil on an ammonia removing ion exchange resin, ii) treating the marine oil wi...  
WO/2009/133810A1
Disclosed is an edible oil which is hardly deteriorated by oxidation and therefore has excellent storage stability. Also disclosed is a method for producing the edible oil. A nitrogen gas in the form of nanobubbles each having a diameter...  
WO/2009/130291A3
The invention relates to a plant seed oil, comprising arachidonic acid with a content of approximately 7 to 26 percent by weight in the total fatty acid content, the ratio of the weight percentages of arachidonic acid to gamma-linolenic ...  
WO/2009/130291A2
The invention relates to a plant seed oil, comprising arachidonic acid with a content of approximately 7 to 26 percent by weight in the total fatty acid content, the ratio of the weight percentages of arachidonic acid to gamma-linolenic ...  
WO/2009/126798A1
A Salvia hispanica L. derived seed oil extract composition of matter containing from 60-88% PUFAs in a ratio of from 3.1:1-3.3:1 of ALA to LA, 4-10% of C-18 mono-unsaturated fatty acid, 1-5% of C-18 saturated fatty acid and 4-8% of C-16 ...  
WO/2009/115738A3
The invention relates to the use of a salt for implementing a method for producing vegetable oils having organoleptic properties of interest from raw oilseeds, wherein said method comprises: the step of salting substances derived from th...  
WO/2009/115738A2
The invention relates to the use of a salt for implementing a method for producing vegetable oils having organoleptic properties of interest from raw oilseeds, wherein said method comprises: the step of salting substances derived from th...  
WO/2009/116396A1
Provided is an oil composition for coating having the extremely contradictory properties of drying quickly at room temperature and not readily peeling when eaten, and a food product using the oil composition. The oil composition for coat...  
WO/2009/115248A1
A process for refining a triglyceride oil comprises: - providing a triglyceride oil; - bleaching the oil in the presence of an added antioxidant in a first bleaching step; - bleaching the oil in a second bleaching step; and - deodorizing...  
WO/2009/108878A1
A low trans fat oil blend is prepared with partially hydrogenated vegetable oil, palm kernel oil and palm oil. The oil blend comprises: at least about 50% partially hydrogenated vegetable oil having a trans fatty acid content from about ...  
WO/2009/098963A1
Provided is a crystallization accelerator capable of accelerating fat crystallization in a short time during a production step of a product of margarine, shortening, chocolate, or hard butter to be used for confectionery production or br...  
WO/2009/092939A1
The invention relates to a food composition that consists of an olive oil selected from mixed olive oils and from olive oils from a single type of olive selected from Picholine, Grossanne, Verdale, Negrette, Arbosana, Caillette, Aglandau...  
WO/2009/088096A2
The present invention provides means of allowing an edible oil to contain useful components derived from an oil-containing raw material, such as polyphenols, efficiently. The present invention is a process for producing an edible oil, wh...  
WO/2009/088096A3
The present invention provides means of allowing an edible oil to contain useful components derived from an oil-containing raw material, such as polyphenols, efficiently. The present invention is a process for producing an edible oil, wh...  
WO/2009/087432A1
The invention relates to the production of a fatty product which has a low saturated fatty acid content and is free of trans-isomers, formulated from a fatty base containing mainly tripalmitin and/or fully hydrogenated palm oil. The fatt...  
WO/2009/085914A1
A food product is provided which includes at least one fruit juice, at least one omega-3 fatty acid and a supplemental amount of at least one fruit flavor. The at least one omega-3 fatty acid may be encapsulated and may include docosahex...  
WO/2009/085921A1
A food product is provided which includes at least one fruit juice, at least one omega-3 fatty acid and a supplemental amount of at least one fruit flavor. The fruit juice includes a not-from-concentrate (NFC) fruit juice. The at least o...  
WO/2009/080858A1
The invention relates to a sunflower oil with high heat stability, which is characterised in that between 15% and 45% of the fatty acid total are saturated fatty acids (palmitic acid and stearic acid), between 45% and 75% of the fatty ac...  
WO/2009/080702A1
The invention relates to microcapsule comprising at least one fat-soluble active substance selected from provitamins, vitamins and esters thereof, monounsaturated fatty acids, polyunsaturated fatty acids (PUFA's), carotenoids and benzoqu...  
WO/2009/079792A1
Methods for separation and recovery of individual cyclic peptides from plant materials, said method comprising the steps of: (a) extracting an oil from a plant material; (b) separating the extracted oil into a non-polar fraction and a po...  
WO/2009/081777A1
Disclosed is an oil-and-fat composition suitable for the coating with a tempered chocolate, particularly suitable for the enrobing with the chocolate. Also disclosed is a low-fat tempered chocolate suitable for coating, particularly enro...  
WO/2009/076776A1
The application generally relates to methods of inhibition of oxidation of polyunsaturated fatty acid- (PUFA) and/or lipid-containing foods and nutraceutical products. The application provides natural and consumer friendly method for pre...  
WO/2009/075278A1
[PROBLEMS] To solve the problem of the worsening in color tone of palm-based fat or oil for cooking use caused by heating so as to further expand the application range of the palm-based fat or oil which has a good taste, is less expensiv...  
WO/2009/074816A2
A method for treating waste cooking oil is disclosed, the method comprising subjecting the waste cooking oil to a first separation comprising a settling treatment at ambient temperatures to produce an oil fraction and a sludge fraction; ...  
WO/2009/075558A1
An extract derives from plant parts of Rutaceae plant family to be incorporated into a cooking oil composition for reducing oil adsorption into food fried in the cooking oil composition thereof.  
WO/2009/074816A3
A method for treating waste cooking oil is disclosed, the method comprising subjecting the waste cooking oil to a first separation comprising a settling treatment at ambient temperatures to produce an oil fraction and a sludge fraction; ...  
WO/2009/070859A1
Flax-stabilized fatty acid compositions, methods for preparation thereof, and products containing the same are included. The stabilized fatty acid composition includes a fatty acid and a stable, milled or powdered flax component that is ...  
WO/2009/073477A1
The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present invention may include an acid blend...  
WO/2009/065928A1
The present invention relates to a method for producing carotenoid solutions in an oil suitable for food. In particular, the invention relates to a method for dissolving a carotenoid, in particular astaxanthin, in an oil suitable for foo...  
WO/2009/065929A1
The invention relates to a method for producing carotenoid solutions in an oil suitable for food. The invention particularly relates to a method for dissolving a carotenoid, especially astaxanthin, in an oil suitable for food by heating ...  
WO/2009/062663A2
An infant formula comprising: (i) a fat blend comprising saturated fatty acid residues having 16 carbon atoms and unsaturated fatty acid residues having 18 carbon atoms and one double bond, wherein at least 30% by weight of the saturated...  
WO/2009/062663A3
An infant formula comprising: (i) a fat blend comprising saturated fatty acid residues having 16 carbon atoms and unsaturated fatty acid residues having 18 carbon atoms and one double bond, wherein at least 30% by weight of the saturated...  
WO/2009/062254A1
The invention provides a method for preparing microparticles comprising mixing a first cross-linkable reagent in aerosol form with a second cross-linking reagent in aerosol form to thereby to form microparticles.  
WO/2009/064784A1
Brassica juncea having greater than about 55% oleic acid per weight of total fatty acid and methods of producing same are provided. The new Brassica juncea lines produce oil having the typical canola fatty acid profile. Methods for produ...  
WO/2009/063077A1
In order to provide a method for transferring and preserving aromatic substances and constituents of fresh, dried and/or processed fruits, seeds, plants and/or plant parts to an oil and thus to provide an oil which is enriched with aroma...  
WO/2009/062068A1
The invention provides a flavoring agent comprising animal tissue or flesh extract, fruit or vegetable seed, leaf, bark, or herbaceous compound extract and a process for preparing the flavoring agent. The flavoring agent can be used in a...  
WO/2009/056254A1
A dough composition comprising flour, water and a fat phase, wherein the fat phase comprises at least 40% by weight conjugated linoleic acid or a derivative thereof (CLA). There is also disclosed a dough composition comprising flour and ...  
WO/2009/056493A1
The present invention is related to a method for reducing the saturated fatty acid content of milk fat, a milk fat which includes reduced saturated fatty acid content, preferably obtained by the method of the invention, as well as to foo...  
WO/2009/056657A1
The invention relates to a method for the fortification of a food, preferably a fat and a liquid for consumption and more preferably an oil. The method comprises the following steps in which: the food is mixed with a source of one or mor...  
WO/2009/047754A3
The present invention provides a use of a lipid composition for the preparation of a nutritional, pharmaceutical or nutraceutical composition or a functional food, for the prevention and treatment of gastrointestinal diseases and disorde...  
WO/2009/047754A2
The present invention provides a use of a lipid composition for the preparation of a nutritional, pharmaceutical or nutraceutical composition or a functional food, for the prevention and treatment of gastrointestinal diseases and disorde...  
WO/2009/044860A1
Disclosed is an edible oil-and-fat composition having excellent flavor. Specifically disclosed is an edible oil-and-fat composition which comprises a palm olein having an iodine value of 64 or greater, a corn oil and a rapeseed oil.  
WO/2009/044858A1
Disclosed is an edible oil-and-fat composition which can produce a reduced cooked odor when being heated. Specifically disclosed is an edible oil-and-fat composition characterized by comprising a palm olein having an iodine value of 66 o...  
WO/2009/045494A1
The present invention relates to a sprayable oil composition comprising a blend of an oil, an edible solvent selected from the group consisting of triacetin, tripropionin, tributyrin, and ethyl acetate; and a preferably an emulsifier suc...  
WO/2009/044240A1
The antioxidative and microbialogical protection of fats and foodstuff comprising fats, such as, meat, meat products, fish and fish products, is achieved by the addition of a mixture, based on the extract of at least one plant from the L...  
WO/2009/044859A1
Disclosed is an edible oil-and-fat composition which can be used in the cooking with heat to produce a heat-cooked food having good taste and smell. Specifically disclosed is an edible oil-and-fat composition characterized by comprising ...  

Matches 551 - 600 out of 7,008