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Matches 551 - 600 out of 4,147

Document Document Title
WO/2008/053517
It is intended to provide an agent for promoting in vivo DHA synthesis and a seaweed oil which enable the supplementation of DHA to a living body instead of taking oxidizable DHA as a fish oil. According to the agent for promoting in viv...  
WO/2008/055250
An orally dispersible, substantially water-free edible oil-based gel composition for food use, that typically contains between 74% and 99% by weight triglyceride-based edible oil, up to 2.0% by weight hydrophilic microparticulate silicon...  
WO/2008/047012
The invention relates to an animal fat substitute comprising a mixture of semi-solid palm oil representing 70 - 80 % of the total mass of the substitute and at least one vegetable oil which is fluid at ambient temperature, has taste and/...  
WO/2008/047012
The invention relates to an animal fat substitute comprising a mixture of semi-solid palm oil representing 70 - 80 % of the total mass of the substitute and at least one vegetable oil which is fluid at ambient temperature, has taste and/...  
WO/2008/044525
It is intended to provide a perfume composition which can impart to and enhance a natural feeling, a fresh feeling and a milk-rich feeling of a milk-related product at a necessary and sufficient level, and a milk-related product containi...  
WO/2008/045790
The present invention provides a substantially protein-free whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics. The product comprises triglyceride fat, one or mo...  
WO/2008/035968
The present invention provides a coating or filling composition comprising from 5 -90 wt.% of fat, said fat consisting of a non-hydrogenated, steep -melting fat blend having the following solid fat profile: • N10 of 60-98%; • N20 of ...  
WO/2008/035968
The present invention provides a coating or filling composition comprising from 5 -90 wt.% of fat, said fat consisting of a non-hydrogenated, steep -melting fat blend having the following solid fat profile: • N10 of 60-98%; • N20 of ...  
WO/2008/033942
The present invention provides a shortening composition free of trans fatty acids and comprises at least one partially acetylated monoglyceride, at least one fully acetylated monoglyceride, at least one mixed mono diglyceride, and at lea...  
WO/2008/032949
Provided are a glyceride oil composition derived from a fish oil and a preparation method thereof. The composition includes docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA) with a content of 45 to 95% by weight and eicosapentae...  
WO/2008/033004
A sterilizer for treatment of oil palm and similar fruit brunches with steam under control conditions comprises an elongated receptacle (10), hinge means (22) and means for tilting (28) the receptacle to various inclined positions. The e...  
WO/2008/032852
Disclosed is an agent for providing hardened oil flavor, which contains vanillin and/or ethyl vanillin. Also disclosed is a hardened oil flavored fat or oil using such an agent.  
WO/2008/031188
Composition of vitamin D in medium-chain triglycerides and use thereof in delivering a nutritional or therapeutic amount of vitamin D to a human being, particularly, an infant. The compositions are applied to an object, such as skin or i...  
WO/2008/033942
The present invention provides a shortening composition free of trans fatty acids and comprises at least one partially acetylated monoglyceride, at least one fully acetylated monoglyceride, at least one mixed mono diglyceride, and at lea...  
WO/2008/028951
The invention pertains to a nutritional composition consisting of proteinaceous material and micronutrients, wherein at least 90 wt% of said proteinaceous material and micronutrients is coated with a fat-containing layer containing at le...  
WO/2008/029642
[PROBLEMS] To provide an edible oil or fat that attains a further enhancement of bloom resistance, and provide a chocolate with enhanced bloom resistance as compared with that of conventional chocolate. [MEANS FOR SOLVING PROBLEMS] The e...  
WO/2008/026920
One aspect of the present invention relates to an aerated food product comprising at least 0.5 wt.% of fat and at least 30 wt.% of water, said fat being characterised by the following solid fat profile: - 20% < N10 < 40%; - 0% < N20 < 20...  
WO/2008/026909
The present invention relates to the production of oil and fat containing acylglycerol esters including diacylglycerols, medium-chain and long-chain fatty acid triacyglycerols comprising esterification reaction between an acyl group dono...  
WO/2008/026920
One aspect of the present invention relates to an aerated food product comprising at least 0.5 wt.% of fat and at least 30 wt.% of water, said fat being characterised by the following solid fat profile: - 20% < N10 < 40%; - 0% < N20 < 20...  
WO/2008/022131
The present invention provides a composition that contains a beverage component, pectin and an oil at least one long chain polyunsaturated fatty acid and a method for making the same.  
WO/2008/018147
A fat or oil composition comprising 100 parts by weight of component (A) consisting of a fat or oil wherein a diacylglycerol in which in constituent fatty acids the content of unsaturated fatty acids is 80 wt.% or higher, the content of ...  
WO/2008/016306
The present invention relates to a non-allergenic food product, comprising - an amino acid fraction comprising at least one component selected from the group consisting of amino acids and peptides having a degree of polymerisation of 7 o...  
WO/2008/009512
The invention relates to the use of a terpene of the empirical C10H16 and/or of a mono- or polyunsaturated linear fatty acid having 16 to 18 carbon atoms as a crystal growth inhibitor. Claims are directed to composition comprising cyclod...  
WO/2008/006171
The present invention relates to rice oil, rice bran and rice seeds which have altered levels of oleic acid, palmitic acid and/or linoleic acid. The present invention also provides methods for genetically modifying rice plants such that ...  
WO/2008/007234
The present invention relates to microcapsules obtained by a coacervation process. The microcapsules encapsulate a heat-treated animal fat and surprisingly increase the mouthfeel properties and juiciness of food product such as meat, dog...  
WO/2008/006202
The invention provides isolated nucleic acid molecules which encode novel fatty acid desaturase family members. The invention also provides recombinant expression vectors containing desaturase nucleic acid molecules, host cells into whic...  
WO/2008/006597
The present invention relates to a stable and liquid olein fraction wherein less than 8.6% of the TAG species of said olein fraction have the general formula SMS and at least 26% of TAG species of said olein fraction have the general for...  
WO/2008/007234
The present invention relates to microcapsules obtained by a coacervation process. The microcapsules encapsulate a heat-treated animal fat and surprisingly increase the mouthfeel properties and juiciness of food product such as meat, dog...  
WO/2008/006597
The present invention relates to a stable and liquid olein fraction wherein less than 8.6% of the TAG species of said olein fraction have the general formula SMS and at least 26% of TAG species of said olein fraction have the general for...  
WO/2008/004509
Disclosed is a squalene-containing oil composition containing 1-60% by mass of squalene and 40-99% by mass of one or more polyglycerol fatty acid esters as an emulsifying agent. This squalene-containing oil composition is characterized i...  
WO/2008/006072
A frying medium consisting essentially of unmodified low-linolenic-acid soybean oil that contains relatively little saturated fat, and essentially no trans fatty acid, is disclosed. Food fried in this medium has properties comparable to ...  
WO/2008/002540
Technique (100) for making a Low-Fat Yogurt-Cheese Composition, including: providing (104) a composition including a milkfat fluid; combining (118) yogurt with the composition including a milkfat fluid to form a composition including yog...  
WO/2008/001086
A nutritional formulation for the treatment of inflammatory conditions of the gastrointestinal tract (particularly Crohn's Disease in paediatric patients) comprises: (a) a lipid source, (b) a carbohydrate source, and (c) a protein source...  
WO/2008/002154
There is provided a process for reducing the free fatty acid content of natural oils by contacting the crude natural oil with a solvent to produce an oil product phase substantially depleted in free fatty acids and a free fatty acid rich...  
WO/2008/000077
A process is disclosed for the efficient recovery of oil from oilseed materials without the use of organic solvents. In the process, the oilseed starting material is first expelled to remove a portion of the total oil. The expelled cake ...  
WO/2008/002154
There is provided a process for reducing the free fatty acid content of natural oils by contacting the crude natural oil with a solvent to produce an oil product phase substantially depleted in free fatty acids and a free fatty acid rich...  
WO/2007/148889
The present invention is concerned with an edible plant oils from which saturated fatty acids were removed and manufacturing process thereof. In order to remove saturated fatty acids from the edible plant oils; 1) Saturated and unsaturat...  
WO/2007/149577
A blend of triglycerides having the general formula CH2(OOC-R1)-CH(OOC-R2)-CH2(OOC-R3), wherein at least about 50% of the R1, R2 and R3 groups have a chain length of C19 or more. The blend of triglycerides hasve less than about 50 parts ...  
WO/2007/149577
A blend of triglycerides having the general formula CH2(OOC-R1)-CH(OOC-R2)-CH2(OOC-R3), wherein at least about 50% of the R1, R2 and R3 groups have a chain length of C19 or more. The blend of triglycerides hasve less than about 50 parts ...  
WO/2007/144132
A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20 % SSS, 5 to less than 20 % SUS, 5 to less than 25 % SSU, 10 to 39 % SU2 and at least 20 % U3, wherein S is a saturated fatt...  
WO/2007/144472
The central nervous system (CNS), i.e. the spinal cord and the brain, contains a large amount of various lipids, collectively called CNS lipids. These lipids are essential for embryonic induction but are also active in the adult body in ...  
WO/2007/144132
A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20 % SSS, 5 to less than 20 % SUS, 5 to less than 25 % SSU, 10 to 39 % SU2 and at least 20 % U3, wherein S is a saturated fatt...  
WO/2007/140277
Effective and easily-absorbed dietary supplements with a sustained release function and methods for making and using these supplements to improve the health of an individual are described. The hydrocolloidal dietary supplements are made ...  
WO/2007/137198
A food composition includes a nut and at least another food component. A method of making the food composition includes combining the nut and the other food component. Further, a method of using the food composition includes consuming th...  
WO/2007/133636
Novel grain processing methods and the products obtained therefrom are disclosed. High value oil streams are obtained by extraction during conventional corn dry milling. De-oiled whole grain products are disclosed.  
WO/2007/131802
The invention relates to a mixture (a) of fatty acid triglycerides having a slip melting point above 500C, the fatty acid composition of said mixture (a) comprising at least two different fatty acids and comprising from 20 to 95% by weig...  
WO/2007/133303
An extinguisher food product is provided in which the intensity level of each piece of food product is controlled. The intensity level of each piece may be a sourness level or a spiciness level. The extinguisher food product may be a har...  
WO/2007/134154
The invention is an improved form of a Theologically modified fluid which is capable of suspending various particulates including polysaccharides, hydrocolloids, and other food approved items, in a pumpable oil-based carrier fluid. The m...  
WO/2007/129590
It is intended to provide chocolate excellent in flavor of containing cocoa butter and a melting texture in mouth obtained without resort to a tempering operation in the production of chocolate, in which quality deterioration is prevente...  
WO/2007/126594
Methods of producing light-color, color stable plant oils are presented. Cationic ion exchange resins have been found to be effective in removing color bodies from plant oils to produce a light-color, color stable plant oil. The methods ...  

Matches 551 - 600 out of 4,147