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Patent Searching and Data


Matches 551 - 600 out of 7,688

Document Document Title
WO/2011/068274A1
The present invention relates to a fat and oil composition for chocolate and confectionery, wherein the fat and oil composition is prepared by the following steps of: mixing vegetable fats and oils with fatty acids and fatty acid derivat...  
WO/2011/069028A1
Vegetable oils having a low level of glycidol esters are disclosed. Methods for reduction of the content of glycidol esters in edible oils are also disclosed.  
WO/2011/068291A1
The present invention relates to fats and oils for replacing cocoa butter for chocolate and confectionery, which is prepared by the following steps of: fractionating vegetable fats and oils; mixing the fractionated vegetable fats and oil...  
WO/2011/068817A1
Disclosed herein are compositions that include a blend of sucrose polyesters, wherein each sucrose polyester includes a sucrose moiety and a plurality of fatty acid ester moieties, wherein a percentage range of the combined fatty acid es...  
WO/2011/068275A1
The present invention relates to a preparation method of fats and oils containing a high content of POS comprising the following steps of: mixing vegetable fats and oils with fatty acids and fatty acid derivatives to prepare fats and oil...  
WO/2011/064167A1
Oxidative stable oils and blends and liquid creamers containing same are provided. Methods for making liquid creamers are also provided. In a general embodiment, the present disclosure provides an oil blend having a final concentration o...  
WO/2011/065946A1
Oxidative stable oils and blends and liquid creamers containing same are provided. Methods for making liquid creamers are also provided. In a general embodiment, the present disclosure provides an oil blend having a final concentration o...  
WO/2011/059093A1
Disclosed is an agent for regenerating a deteriorated cooking oil, which has a good deoxidizing capability and is effectively prevented from the elution of a calcium component therefrom. Specifically disclosed is an agent for regeneratin...  
WO/2011/057731A1
The present invention relates to a composition comprising at least one lipid suitable for human consumption, at least one water soluble sweetener, and at least one solubilizer, wherein water soluble sweetener means that at least 2 g swee...  
WO/2011/059434A1
The present invention provides a system( 10) for filtration, re-circulation and monitoring fryer oil. The drainage from the fryer (1) is controlled, such that the fryer (1) is in operable condition while the oil is being filtered. A cont...  
WO/2011/054800A1
The present invention relates to a composition comprising a polyunsaturated fatty acid having at least 20 carbon atoms (LC-PUFA) and cells, which composition has a thermal induction time (T.I.T.) of > 24 hours at 40 °C. The invention al...  
WO/2011/054801A1
The present invention describes a vegetable oil comprising a polyunsatured fatty acid having at least 20 carbon atoms (LC-PUFA), which oil has (a) an anisidine value (An V) of less than 25; (b) a peroxide value (POV) of less than 10; (c)...  
WO/2011/055732A1
Disclosed is a method wherein glyceride oil or fat after the bleaching and deodorizing step is brought into contact with an alkaline aqueous solution and then purified, thereby reducing chloropropanols such as 3-chloropropanediol or 3-ch...  
WO/2011/051743A1
The invention discloses a new solvent-free process for obtaining phospholipids and neutral lipids enriched krill oils containing DHA and EPA poly-unsaturated fatty acids and astaxanthin. The process includes cooking fresh krill at high t...  
WO/2011/045387A1
An enzyme method of extracting oils, proteins and fermentable sugars from vegetable matter in an aqueous medium, including the following steps: a) adding water to the vegetable matter having a suitable particle size; b) adding an enzyme ...  
WO/2011/044190A1
Disclosed is a trans fat replacement system and a composition comprising a composition of an expanded, low-density carbohydrate and at least one edible oil wherein the expanded, low-density carbohydrate modifies the rheology of the at le...  
WO/2011/041497A2
The present invention relates to compositions and methods for producing shortening compositions and nut butters with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the shortening compositions and nut butters comprise a quan...  
WO/2011/040120A1
Provided is a fat which rapidly melts (in the mouth), has satisfactory compatibility with cocoa butter, and has a low trans-fatty-acid content and which is usable as non-tempered hard butter that is of a non-lauric acid type. Also provid...  
WO/2011/041497A3
The present invention relates to compositions and methods for producing shortening compositions and nut butters with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the shortening compositions and nut butters comprise a quan...  
WO/2011/040539A1
The aim is to reduce 3-chloropropanediol and 3-chloropropanediol fatty acid esters, which are chloropropanols, and glycidol fatty acid esters, which are a formative substance thereof, from oils. Chloropropanols and glycidol fatty acid es...  
WO/2011/034091A1
Provided is a method for manufacturing refined fats and oils. In said method, after a fat or oil is treated by being brought into contact with water vapor or an inert gas, thin-film evaporation is performed on said fat or oil.  
WO/2011/032023A1
The present disclosure provides edible, non-hydrogenated fats with good oxidative stability despite elevated levels of α-linolenic acid (ALA). In one implementation, such a fat has at least 7.5 wt% ALA, no more than 10 wt% saturated fat...  
WO/2011/028241A3
Chunks-in-jelly food compositions that contain cereal and/or starch but do not have a cloudy and unappealing appearance are disclosed. The non-cloudy, high-quality appearance of the composition is achieved through the use of a cereal or ...  
WO/2011/028241A8
Chunks-in-jelly food compositions that contain cereal and/or starch but do not have a cloudy and unappealing appearance are disclosed. The non-cloudy, high-quality appearance of the composition is achieved through the use of a cereal or ...  
WO/2011/028128A1
A method is described for the prevention of oxidation o components in an oil, where berries or fruit are crushe to a pulp of berries and that the pulp of berries is th pressed for the separation into two phases, a juice pha and a press r...  
WO/2011/024827A1
Disclosed are: an eating-assisting oil or fat composition for persons who have difficulty in chewing and/or swallowing, which is produced by mixing, while cooling rapidly, a composition having an SFC value of 3 to 18% in a temperature ra...  
WO/2011/025382A1
The present invention relates to compositions comprising an edible oil having improved oxidative stability and methods for manufacturing such compositions. The composition contains an active fraction of a green tea extract, partial glyce...  
WO/2011/019831A2
The present invention relates to a novel method for separating an edible oil, such as extra virgin olive oil, into useful fractions. In one embodiment the triglycerides are separated as a fraction and the remaining fractions recombined t...  
WO/2011/019831A3
The present invention relates to a novel method for separating an edible oil, such as extra virgin olive oil, into useful fractions. In one embodiment the triglycerides are separated as a fraction and the remaining fractions recombined t...  
WO/2011/018096A1
The present invention relates to a concentration- and purification method for compositions containing phytanic acid and/or derivatives thereof besides other fatty acids and/or their derivatives, preferably besides polyunsaturated fatty a...  
WO/2010/149323A2
Soft cocoa butter compositions and uses thereof in foods, beverages, cosmetics and pharmaceuticals.  
WO/2010/151235A1
The present invention relates to a method and a product used for this method, the said method is to use antioxidant oil obtained by means of cold-extrusion of the seeds of the Magnolia grandifloara (Magnolia) plant so as to prevent the o...  
WO/2010/149170A1
The present invention relates to 1 or 2 C16-C18 acyl glycerol based compounds which are capable of activating G-protein coupled receptor 119 and thereby stimulate GLP-1 release. Compounds of the present invention are useful in the prophy...  
WO/2010/150901A1
A soybean having an oleic acid content exceeding that of the high-oleic-acid soybeans developed thus far is provided without using gene recombination. A soybean species containing a mutant gene in which the function of the GmFAD2-1b gene...  
WO/2010/150044A1
The mixture of olive oils comprises a first monovarietal extra-virgin olive oil and a second monovarietal extra-virgin olive oil mixed together and selected from the list comprising: Picual, Coratina, Cornicabra and Moraiolo.  
WO/2010/149759A1
The present invention relates to microparticles comprising a docosahexaenoic acid moiety having a low content of saturated fatty acid moieties and a low content of free surface fat. The invention further relates to uses of such micropart...  
WO/2010/149323A3
Soft cocoa butter compositions and uses thereof in foods, beverages, cosmetics and pharmaceuticals.  
WO/2010/150901A9
A soybean having an oleic acid content exceeding that of the high-oleic-acid soybeans developed thus far is provided without using gene recombination. A soybean species containing a mutant gene in which the function of the GmFAD2-1b gene...  
WO/2010/149815A1
The present invention describes a novel functional oil based on olive oil and one or more ingredients selected from: avocado oil, argan oil, safflower oil, wheatgerm oil, krill oil, linseed oil, walnut oil, pumpkin seed oil, propolis oil...  
WO/2010/147138A1
A novel fatty acid elongase is provided. Disclosed are: a fatty acid elongase involved in a fatty acid chain extension reaction; a polynucleotide encoding the fatty acid elongase; and others. Specifically disclosed are: a polynucleotide ...  
WO/2010/147907A1
Described are engineered strains of the oleaginous yeast Yarrowia lipolytica capable of producing an oil comprising greater than 50 weight percent of eicosapentaenoic acid ["EPA"], an ω-3 polyunsaturated fatty acid, measured as a weight...  
WO/2010/143066A1
An edible oleogel comprising an oil, ethylcellulose and a surfactant is prepared by combining ethylcellulose with an edible oil and a surfactant, and heating the mixture to a temperature above the glass transition temperature of the ethy...  
WO/2010/143977A1
This invention relates to an oil composition, preferably obtained from a copepod, and the use thereof to reduce accumulation of visceral fat and counteract impairment of heart function caused by obesity inducing Western diets. The oil co...  
WO/2010/139085A1
The present invention relates to methods for producing concentrates of eicosapentaenoic and docosahexaenoic acid esters intended for use in regular, mass human consumption, either as a pharmaceutical ingredient or a food ingredient. The ...  
WO/2010/136180A3
The present invention relates to refined oil compositions having a preserved or enhanced micronutrient content and to methods of producing them.  
WO/2010/137783A1
The present invention relates to a food additive composition containing water-soluble flaxseed oil in which foul odor and cyanide (-CN) toxicity are eliminated for manufacturing foods containing a large amount of omega-3 fatty acid which...  
WO/2010/136180A2
The present invention relates to refined oil compositions having a preserved or enhanced micronutrient content and to methods of producing them.  
WO/2010/133377A8
A fat blend comprises alpha-linolenic acid, conjugated linoleic acid and oleic acid. The fat blend comprises: (i) greater than 3 % by weight alpha-linolenic acid; (ii) greater than 12 % by weight conjugated linoleic acid; and (iii) great...  
WO/2010/133377A1
A fat blend comprises alpha-linolenic acid, conjugated linoleic acid and oleic acid. The fat blend comprises: (i) greater than 3 % by weight alpha-linolenic acid; (ii) greater than 12 % by weight conjugated linoleic acid; and (iii) great...  
WO/2010/135378A1
The present invention is directed to the use of rebaudioside C, or a stereoisomer thereof, for enhancing the sweet taste of carbohydrate sweeteners, such as sucrose and fructose. The present invention is also directed to consumables comp...  

Matches 551 - 600 out of 7,688