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Matches 551 - 600 out of 7,123

Document Document Title
WO/2010/026928A1
Disclosed is a plastic oil-and-fat composition which is suitable for use applications such as kneading, a spread, a coating cream, a sand cream or the like and contains a trans fatty acid at a low content. Also disclosed is an oil-and-f...  
WO/2010/025358A1
Processes for selecting and purchasing and/or consuming food are provided. In certain embodiments, healthfulness data representing a relative healthfulness of a candidate food is based on a linear combination of nutrient amounts present ...  
WO/2010/021322A1
Provided is a method for producing a powdery emulsified fat which releases fat when dissolved in hot water and sustains good powder properties during storage. A method for producing a powdery emulsified fat characterized by comprising a...  
WO/2010/018049A1
The present invention relates to a method to extract long-chain polyunsaturated fatty acids from sources using emulsifiers dispersed in oil as carrier and to the oils obtainable from such a method. It also relates to the use of emulsifie...  
WO/2010/019598A1
Disclosed is a fat or oil useful for cooking applications which includes from 10 to 90 % DAG, and comprises at least 15% solids at room temperature; in particular embodiments, the fat or oil is derived from palm oil, palm kernel oil, coc...  
WO/2010/015284A1
The present invention relates to a method for processing soybean (or soya) material, which is mainly a mixture of soybean hypocotyls and soybean cracks. In particular, the present invention provides a method for separating a soybean hypo...  
WO/2010/016231A1
Provided is a fat composition by which the problems of fading and color change caused by light and heat, which occur in fillings and chocolates using a green tea product such as maccha (powdery green tea), can be solved. A fat compositio...  
WO/2010/009499A1
The present specification relates to the production of cotton plants and seeds and oil prepared therefrom having elevated levels of oleic and reduced levels of palmitic and linoleic acids. Furthermore, cottonseeds having low levels of cy...  
WO/2010/010416A1
The invention relates to an agent comprising vegetable oil, a hydrophilic colloidal metal oxide, a hydrophobic treated metal oxide and a mixture of polypropylene glycols, which, when added to pure edible fats or oils, provides same with ...  
WO/2010/010219A1
Procedure of refining crude olive pomace oil obtained through centrifuging or decantation of the pomace, comprising the stage of filtration of the starting crude olive pomace oil carried out through filters having a pore size comprised i...  
WO/2010/010364A3
The invention provides a process for producing a food-grade fatty-acid extract from a sample of marine animal visceral material, especially squid visceral material, said process comprising: processing the sample to obtain an essentially ...  
WO/2010/010364A2
The invention provides a process for producing a food-grade fatty-acid extract from a sample of marine animal visceral material, especially squid visceral material, said process comprising: processing the sample to obtain an essentially ...  
WO/2010/009500A1
The specification relates to plants and their seeds and oil obtained therefrom, and to methods of producing same comprising oil having modified fatty acid compositions, such that 28 % to 80 % of the total fatty acid content in the seedoi...  
WO/2010/010546A2
Cost saving edible oil blends of plant or vegetable source comprising a low percentage by weight of at least one high oleic acid oil, a complementary high percentage by weight of at least one non-high oleic acid oil and antioxidant addit...  
WO/2010/010546A3
Cost saving edible oil blends of plant or vegetable source comprising a low percentage by weight of at least one high oleic acid oil, a complementary high percentage by weight of at least one non-high oleic acid oil and antioxidant addit...  
WO/2010/007610A1
A device for extracting oil, the oil extracting device comprising: a hammer-shear olive milling grinder, a malaxation bowl for malaxation of milled olives having at least one opening; at least one filter for separating malaxation solids ...  
WO/2010/007458A1
A fat base is described comprising a mixture containing from 4 to 20% C12:0 lauric acid, preferentially from 5 to 17%, from 30 to 50% C16:0 palmitic acid, preferentially from 34 to 45%, and 4 to 10% C18:0 stearic acid, preferentially fro...  
WO/2010/007802A1
Disclosed is an oil-and-fat composition comprising an oil-and-fat (A), an oil-and-fat (B), an oil-and-fat (D) and an oil-and-fat (E) as an optional component, wherein the oil-and-fat (A) is an oil-and-fat such as a lauric-type oil-and-fa...  
WO/2010/008452A1
The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueou...  
WO/2010/000373A8
Disclosed is an oil which contains hydroxytyrosol as an additional ingredient, so as to provide a healthy, natural food product with additional health-giving and beneficial characteristics, which in particular provides nutritional preven...  
WO/2010/000373A1
Disclosed is an oil which contains hydroxytyrosol as an additional ingredient, so as to provide a healthy, natural food product with additional health-giving and beneficial characteristics, which in particular provides nutritional preven...  
WO/2009/153249A1
Edible emulsion comprising 5 to 85 wt% fat and between 0.003 wt% and 0.7 wt% of iron and between 0.002 wt% and 0.3 wt% of zinc.  
WO/2009/150951A1
Provided are a plastic fat composition having a small trans fatty acid content, which is suitable for roll-in, spreading, kneed-in and similar purposes, and a fat composition to be used in the preceding plastic fat composition. A fat com...  
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...  

Matches 551 - 600 out of 7,123