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WO/2019/081745A1 |
The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fa...
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WO/2019/078172A1 |
A method for processing oils and fats containing a free fatty acid and oil content, the method including: (A) a step for adding a compound for forming a salt of a free fatty acid to an oil or fat containing the free fatty acid and oil co...
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WO/2019/079669A1 |
A plant-based culinary crème that includes water, fat, sweetener, plant-based protein, and a non-dairy milk powder. The plant-based culinary crème does not contain any dairy products. The plant-based culinary crème may be used in hot ...
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WO/2019/073811A1 |
Provided are: a fat feeling enhancer for foods, which can enhance the fat feeling of a food; and a food having enhanced fat feeling. A fat feeling enhancer for foods is provided, which is characterized by containing, as an active ingredi...
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WO/2019/063824A1 |
An edible product suitable for use as spreads comprising, based on the total weight of the edible product, from 15 to 80 percentage by weight (wt %) of a glyceride composition, from 20 to 85 wt % of a fat free part comprised in at least ...
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WO/2019/066645A1 |
The present invention relates to a nutritional drink in the form of a liquid oil-in-water emulsion that comprises: · 25-70 wt.% virgin olive oil; • 25-70 wt.% of water; • 1-15% by weight of water of a sweetening agent selected from ...
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WO/2019/057927A1 |
A method, device and a system for extracting oil from a paste of oily fruit by exposing the oily fruit paste to vacuum.
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WO/2019/060282A1 |
The present invention relates to a fat composition comprising at least one palm oil and/or palm oil based material and the palm oil and/or palm oil based material is having a content of di-acylglycerides less than 3% and a content of unw...
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WO/2019/053677A1 |
The composition of edible oil, particularly for use in frying and cooking of foods, comprises high oleic sunflower seed oil, a first natural extract rich in tocopherols and a second natural extract obtained from Rutaceae.
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WO/2019/055695A1 |
A method is provided for treating pathogens with a lipid-based carrier and organic acids. More specifically the lipid carrier may have a pKa of 2.5 - 4.0 and/or may be acid oil, such as Acidulated Vegetable Oil. Furthermore, compositions...
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WO/2019/050403A1 |
The invention relates to a method for preparing a flour tortilla, comprising -preparing a tortilla dough from cereal flour and fat particles, which fat particles at least substantially consist of triglycerides of saturated fatty acids ha...
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WO/2019/045947A1 |
A product matter of generally expanding the life of edible cooking oil used to deep fry wherein a combination of diatomaceous earth and anhydrous magnesium silicate are used as a fry and filtering aid.
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WO/2019/038015A1 |
The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three...
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WO/2019/031034A1 |
Provided are: a heating-odor suppressing agent for a cooking-oil/fat composition and a method for suppressing the heating-odor of a cooking-oil/fat composition, with which it is possible to suppress the oil/fat heating-odor that is gener...
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WO/2019/031326A1 |
The present invention addresses the problem of providing an off-flavor reducing agent which is capable of reducing off-flavor of various foods. Also, the present invention addresses the problem of providing a food wherein off-flavor is r...
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WO/2019/030002A1 |
The present invention concerns a highly selective process for the preparation of an ingredient comprising 1,3-Olein-2-palmitin (OPO), a triglyceride present in human breast milk. The present invention also relates to 1,3-Olein-2- palmiti...
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WO/2019/031035A1 |
Provided are an oiliness-reducing agent for cooked food and a method for reducing the oiliness of cooked food, which are capable of reducing the oiliness of cooked food. This oiliness-reducing agent for cooked food contains a roasted oil...
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WO/2019/026670A1 |
The present invention addresses the problem of providing a blooming and grain formation-suppressing agent which effectively suppresses blooming and grain formation caused by fats and oils contained in an oily food. Provided is an oil/fat...
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WO/2019/025879A1 |
The present invention relates to microencapsulated nanoparticles of palm oil and protein, characterised in that they comprise an extract of palm oil and protein and pharmaceutically acceptable carriers, wherein the nanoparticles have a p...
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WO/2019/022591A1 |
The invention is directed to a novel method of storing and detaching an oil palm harvest. An oil palm harvest can comprise a fresh fruit bunch (FFB), an FFB cluster or a spikelet. The steps of the process include deactivating of enzymes ...
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WO/2019/020222A1 |
A process for mixing two or more streams of liquid oil which can be operated continuously, using a multi-inlet vortex mixer. The process is well suited to a process in which at least two streams of liquid oil have a different temperature...
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WO/2019/020714A1 |
A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty...
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WO/2019/022592A1 |
The invention relates to a novel process of extracting oil palm products, in particular palm oil, from substantially clean oil palm fruits. The steps of the process include softening of the mesocarp of the oil palm fruits, digesting the ...
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WO/2019/007641A1 |
A process of treating edible oil. An edible oil is brought in contact with porous bodies comprising an epoxide conversion catalyst. The porous bodies have a size of larger than 0.5 mm. A system for treatment of edible oil. The system com...
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WO/2019/004962A2 |
Mix of aromatic canola oil and turpentine oil: The subject invention is related to new oil mix obtained by addition of turpentine oil to canola oil, which has specific flavor, aroma and color. This oil mix will be consumed especially in ...
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WO/2019/003930A1 |
Provided are: an oil-and-fat composition in which pungent odors generated by thermal deterioration of oil and fat can be suppressed; a method for producing a food using the oil-and-fat composition; and a method for improving the flavors ...
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WO/2018/236365A1 |
Nut butter-based compositions having a novel texture are provided herein. A composition provided herein includes a nut butter, a fat system, a sugar, and a firming agent. Methods of making a nut butter-based composition and food products...
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WO/2018/230487A1 |
A composition for suppressing digestive tract symptoms arising from ingestion of a medium chain fatty acid-containing lipid, the composition being characterized in comprising a medium chain fatty acid-containing lipid and a long chain fa...
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WO/2018/224543A1 |
The present invention relates to food compositions, in particular food compositions comprising a dispersion of particles in a continuous fat phase, the particles comprising fat droplets dispersed within an amorphous continuous phase. Fur...
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WO/2018/227184A1 |
Described herein are microoganisms and methods for producing lipids by co-culturing a photosynthetic microorganism with a heterotrophic microorganism to produce a culture medium having a titer of lipids.
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WO/2018/224281A1 |
The present invention relates to a cooking aid composition for the preparation of fried rice, said composition comprising by weight of dry matter: i. 25-55 wt.% of rice flour; ii. 45-75 wt.% of partial glycerides selected from monoglycer...
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WO/2018/224541A1 |
The present invention relates to food compositions, in particular soft food compositions comprising amorphous porous particles, the amorphous porous particles comprising sweetener, bulking agent and surfactant. Further aspects of the inv...
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WO/2018/219535A1 |
Porous micronized fat powder, a process for making such powder, a process for mixing such powder with an oil to make a fat slurry and a process for making an emulsion by mixing such fat slurry with an aqueous phase. More in particular, t...
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WO/2018/221962A1 |
The present invention relates to a method for manufacturing an edible oil, and an edible oil and a food each manufactured using the same, the method comprising the steps of: a) roasting vegetable raw materials using far-infrared radiatio...
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WO/2018/222116A1 |
The present invention relates to a dough for forming an edible product having substantially no bloom formation on the surface or wherein the bloom formation is reduced, retarded or delayed, wherein the dough comprises a vegetable fat com...
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WO/2018/207502A1 |
The present invention addresses the problem of providing a soft fat or oil composition for coating, said fat or oil composition showing a short liquid-dripping time and enabling efficient manufacturing of a frozen dessert. In manufacturi...
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WO/2018/206856A1 |
The present invention relates to a food fat component which is capable of preventing oxidation of fatty acids and simultaneously improving both the nutritional profile and organoleptic properties of the product. The invention also relate...
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WO/2018/207921A1 |
The present invention addresses the problem of providing a technology for long-term retention of the total ketone concentration in the brain. The present invention provides an agent for raising the total ketone concentration, the agent c...
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WO/2018/202862A1 |
The present invention relates to the use of an unsaturated linear C1 6-24-monocarboxylic acid having at least one triple bond, or an ester or salt thereof, as a flavor, in particular for conferring kokumi flavor to foodstuffs.
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WO/2018/200777A1 |
The present invention relates to a process for increasing the oxidative stability of short path evaporated oils. The process comprises the step of adding to the short-path evaporated- treated oil at least one anti-oxidant while the short...
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WO/2018/200773A1 |
The present invention relates to a process for increasing the oxidative stability of short path evaporated oils, by adding to short-path evaporated treated oil at least one other oil. It further relates to a composition comprising short-...
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WO/2018/194116A1 |
The present invention addresses the problem of providing a fat absorption promoter which can be safely and easily taken and has an excellent effect of promoting fat absorption. Provided is a fat absorption promoter which comprises, as an...
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WO/2018/193871A1 |
A method for manufacturing a taste improving agent for meat, said method comprising steps for preparing component (A) which is a fat or oil composition and steps for preparing component (B) which is a starch composition, wherein: the ste...
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WO/2018/188927A1 |
The present invention relates to a composition comprising a structured oil phase, wherein the oil phase comprises liquid oil; hardstock fat; and particles of puffed endosperm of one or more puffable seeds, dispersed in said oil phase, wh...
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WO/2018/189730A1 |
A process for making olive oil having a high polyphenol content and, in particular a high hydroxytyrosol content, comprises the conventional steps of transforming (II) olives (1) into an oily must (5); of resolving (V) the later into an ...
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WO/2018/186326A1 |
Provided are: a method for producing an edible fat and oil composition effective for masking the unpleasant flavor of a foodstuff; a masking method using the edible fat and oil composition obtained by said producing method; and a method ...
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WO/2018/186734A1 |
The present invention provides a process for the enzymatic degumming of unrefined triglyceride oils, said process comprising: a) providing an unrefined triglyceride oil having a phosphorus content of at least 100 mg per kg of unrefined t...
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WO/2018/184710A1 |
The present invention provides a process for the enzymatic degumming of unrefined triglyceride oils, said process comprising: a) providing an unrefined triglyceride oil having a phosphorus content of at least 100 mg per kg of unrefined t...
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WO/2018/183815A1 |
The disclosure provides a method of obtaining an isolated phospholipid enriched krill composition. The method includes a) contacting a crude krill composition with an alcohol in an amount sufficient to provide a phospholipid enriched lay...
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WO/2018/182396A1 |
Provided is a process for producing a refined vegetable oil, the process including the steps of heating a crude vegetable oil at temperatures between 55°C to 95°C to produce a heated crude vegetable oil, providing between 0.5w/w to 1.0...
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