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Patent Searching and Data


Matches 551 - 600 out of 6,805

Document Document Title
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/2009/056657A1
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/2009/056254A1
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/2009/047754A3
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/2009/044859A1
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 ...  
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/2009/044860A1
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/2009/040676A3
The disclosed subject matter relates generally to a method for modifying oil, and specifically to a process for increasing the concentration of polyunsaturated fatty acid in an oil composition. The process comprises a) hydrolysis of the ...  
WO/2009/037521A1
The present invention concerns a fatty product which contains a low concentration of saturated fatty acids. These saturated fatty acids are mainly composed of stearic fatty acid and have a very low percentage of palmitic acid. This fatty...  
WO/2009/034124A1
The present invention relates to a composition comprising a) a core comprising an oxidation labile compound; wherein the oxidation labile compound is a lipid having at least one carbon-carbon double bond that is prone to oxidation; and b...  
WO/2009/031679A1
A method of producing a hard butter which comprises conducting an ester exchange reaction by treating one or more substances selected from among straight-chain saturated fatty acids having 16 to 22 carbon atoms and lower alcohol esters o...  
WO/2009/031275A1
It is intended to provide a naturally derived antioxidant having an affinity for oxidation of fats and oils containing an unsaturated fatty acid or an oxidizable substance having an unsaturated bond, a high safety, and a stable antioxida...  
WO/2009/028483A1
To provide a fat composition containing a blend of an odiferous fat such as soybean oil with a roasted oil such as roasted sesame oil, which is substantially free from the inherent flavor of the roasted oil and shows relieved unpleasant ...  
WO/2009/028175A1
Disclosed is a method for producing a fat and oil composition for deep frying, which has excellent flavor and is suppressed, for a long time, in coloring and unfavorable odor during heating. Specifically disclosed is a method for produci...  
WO/2009/029793A1
The present invention provides a solid fat composition that includes an oil having saturated fat and an oil having at least one long chain polyunsaturated fatty acid. In particular, the solid fat composition can have high levels of long ...  
WO/2009/025123A1
It is intended to provide a foaming cream, which has a high emulsion stability as a foaming cream, is excellent in handling properties, foamability and appearance when hopped, has good shape retention properties and a high resistance aga...  
WO/2009/022041A1
The invention relates to an ointment for treating and healing human skin diseases, such as psoriasis, dermatitis, acne, herpes and fungal diseases, consisting of a composition obtained from ingredients such as petroleum jelly, clobetasol...  
WO/2009/021822A1
The present invention relates generally to the prevention/and or stopping of the generation of off-flavours in food products. In particular is the present invention directed to the formulation of lipid raw material mixes and food product...  
WO/2009/021829A1
Oil compositions containing Hoodia plant extract dissolved in an unsaturated mono-acyl-glyceride. Edible emulsions comprising the inventive oil compositions are also disclosed.  
WO/2009/021860A1
Oil compositions containing Hoodia plant extract dissolved in medium chain tri-acyl-glycerides. Edible emulsions comprising the inventive oil compositions are also disclosed.  
WO/2009/019512A1
Amethod is provided for preservingcooking oilwhich may be cold or heated or during fryingoperations, which comprises in situtreatment of the oil withat least one oil- permeable cement bodywhich has been hydraulically hardened from a past...  
WO/2009/017665A1
Disclosed are frying shortening compositions that comprise liquid oil component comprising: (i) a first liquid oil comprising canola oil; and (ii) a second liquid oil selected from the group consisting of soybean oil, mid-oleic sunflower...  
WO/2009/013596A3
The present invention relates to nutritional products containing hydroxytyrosol, particularly food products (i.e: fortified edible oils and fortified edible oil-containing products) and dietary supplements (i.e.: soft gel capsules contai...  
WO/2009/014140A1
Disclosed is a fatty acid composition having different fatty acid contents from those of a conventional one. Specifically disclosed is a fatty acid composition produced by culturing a host transformed with a recombinant vector which carr...  
WO/2009/013473A1
Confectionery compositions, suitable for fillings, comprise one or more confectionery additives selected from sugar, cocoa powder, milk powder, yoghurt powder, flavouring and emulsifier, together with a fat blend comprising: (i) polyunsa...  
WO/2009/013757A1
A water-in-oil antioxidant composition for use as an additive to cooking oils, for inhibiting their oxidation and subsequent loss of stability and quality, wherein the water-in-oil composition comprises an exceptionally high water conten...  
WO/2009/012888A1
A composition comprising: (A) from about 20 % to about 80 % by weight of an interesterified palm oil olein; (B) from about 5 % to about 25 % by weight of a liquid oil; (C) from about 15 to about 75 % by weight of a fat selected from the ...  
WO/2009/007101A1
A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 25 to 65%; SSU in an amount of from 20 to 50%; SU2 i...  
WO/2009/008410A1
It is intended to provide a plastic fat composition to be used mainly as margarine or shortening which contains a small amount of trans fatty acid(s) and has excellent qualities without forming any large crystal or the like even in the c...  
WO/2009/007105A1
A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 45 to 65%; SSU in an amount of from 10 to 18%; SU2 i...  
WO/2009/007101A8
A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 25 to 65%; SSU in an amount of from 20 to 50%; SU2 i...  
WO/2009/005351A1
The present invention provides a vegetable fat blend that can suitably be used to replace milk fat in processed food products or to prepare imitation dairy products. The vegetable fat blend according to the present invention is character...  
WO/2009/005352A1
The present invention relates to a frying fat composition comprising at least 70 wt.% of refined fat and 5 - 100 mg/kg, preferably from 6 - 50 mg/kg of β-carotene. This frying fat composition enables the preparation of high quality frie...  
WO/2008/156026A1
Disclosed is a novel glycerol-3-phosphate acyltransferase gene. Specifically disclosed is a nucleic acid comprising a nucleotide sequence depicted in SEQ ID NO:1 or 4 or a fragment of the nucleic acid.  
WO/2008/155696A1
A solid delivery system for an oily active ingredient, comprises an extrudate of a melt-emulsion wherein the continuous phase of the emulsion comprises a matrix material and the dispersed phase comprises an oily active material and an ef...  
WO/2008/146745A1
It is intended to provide a novel lysophosphatidate acyltransferase gene. A nucleic acid which contains a base sequence represented by SEQ ID NO:1, 3, 36 or 37 or a fragment of the same.  
WO/2008/144922A1
There is disclosed an ultraviolet radiation device. The device comprises a base portion, a plurality of semiconductor structures connected to the base portion and an ultraviolet radiation transparent element connected to the plurality of...  
WO/2008/143223A1
[PROBLEMS] To prevent the whitening of a combined confectionery composed of a backed confectionery (e.g., a cookie, a biscuit) and a chocolate, a chocolate cream or the like during the course of distribution or storage. [MEANS FOR SOLVIN...  
WO/2008/139945A1
A low-fat food comprising an amino acid or a peptide having an effect of activating a calcium receptor such as γ-Glu-X-Gly (wherein X represents an amino acid or an amino acid derivative), γ-Glu-Val-Y (wherein Y represents an amino aci...  
WO/2008/138970A1
The present invention relates to a structured food product with a hard texture, containing between 20 and 100% of a fat phase and between 0 and 15% of water, whereby the fat phase contains at least one fat composition containing - betwee...  
WO/2008/138575A3
The invention relates to a process for the preparation of deodorized and stabilized food-grade marine oils by submitting marine oils to a counter-current steam distillation (CCSD) in a thin film column containing a structured packing and...  
WO/2008/138575A2
The invention relates to a process for the preparation of deodorized and stabilized food-grade marine oils by submitting marine oils to a counter-current steam distillation (CCSD) in a thin film column containing a structured packing and...  
WO/2008/137871A1
A composition comprising high stearic acid, high oleic soybean oil, lightly, partially or fully hydrogenated feedstock oil, and an emulsifier is disclosed. The composition can be used, for example, as a complete shortening composition. A...  
WO/2008/136495A1
Disclosed is a method for gelatinizing an organic liquid easily at a temperature around room temperature. Also disclosed is an organogel. Specifically, an organogelation composition for solidifying an organic liquid, which is characteriz...  
WO/2008/132713A1
A nourishing fluid oil composition for young children and babies to be consumed during the transition period between breast feeding or bottle feeding and a fully varied diet comprising 35% or more oleic acid, less than 10% fatty acid C16...  
WO/2008/134402A1
An improved Brassica hybrid plant and seed thereof designated 46P50 are provided. The Brassica hybrid produces seed having an average weight of oil per gram of mature dried seed that is between about 2.7 to 3.3 percentage points higher t...  

Matches 551 - 600 out of 6,805