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WO/2016/200329A1 |
The invention relates confectionery product comprising chocolate, wherein the chocolate has a fat phase comprising 60.0 –99.9% by weight of triglycerides, 40.0 –99.0 by weight of triglycerides having C16 –C20 saturated fatty acids ...
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WO/2016/200325A1 |
The invention relates to a process for producing solid seed particles comprising an edible fat, the process comprising the steps of (a)providing a flow of edible fat, the edible fat having an outset temperature (OT), (b)in a crystallizat...
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WO/2016/200324A1 |
A method of increasing an endotherm melt peak position of an edible fat to an increased value compared to a starting value is disclosed, said increased value being about 40 degrees Celsius or higher, said endotherm melt peak position bei...
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WO/2016/195017A1 |
Provided are: a novel HYA derivative that has excellent physiological functions inherent to HYA and allows easy intake and handling; and a use for said HYA derivative. The present invention relates to: a 10-hydroxy-cis-12-octadecenoic ac...
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WO/2016/193744A1 |
This invention relates to kits including novel oral food challenge meal formulations. In particular, the invention also relates to kits including novel oral food challenge meal formulations, wherein the placebo dose formulation is indist...
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WO/2016/196547A1 |
The present invention relates to a process for preparing a deodorized oil with in-situ prepared mono-acylglycerides and the oil obtained as such. It relates to a process for preparing a deodorized oil containing in-situ prepared mono-acy...
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WO/2016/195016A1 |
The present invention provides: a novel HYA derivative that has excellent physiological functions inherent to HYA and allows easy intake and handling; and a use for said HYA derivative. The present invention relates to: a triglyceride or...
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WO/2016/189328A1 |
The present invention is directed to a basic ionic liquid treatment for removing chloropropanol and/or glycidol, or their fatty acid esters, from glyceride oil, as well as a process for refining glyceride oil which includes the basic ion...
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WO/2016/191433A1 |
In one embodiment, the present application discloses an aqueous omega-3 fatty acid composition comprising: a) water; b) a high HLB non-ionic emulsifier with HLB >10; and c) a marine oil, an algae derived oil or a vegetable oil high in om...
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WO/2016/189171A1 |
The present invention refers to capsules coated with a calcium alginate film, which contain two mutually immiscible or partly miscible phases, such as an aqueous phase and a hydrophobic phase or a liquid phase and a solid phase, for exam...
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WO/2016/189173A1 |
The invention relates to a method that can be used to encapsulate hydrophobic substances, in particular oily substances, said capsules being coated with a film of calcium alginate.
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WO/2016/183492A1 |
A flavored hash oil product includes a non-butane hash oil, a solvent, and an ingestible taste flavoring mixed together. A flavored marijuana product includes marijuana infused with a flavoring solution. The flavoring solution includes a...
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WO/2016/176988A1 |
A preparation method combining enzymatic acid hydrolysis and physical mixing for a breast milk fat substitute. The method primarily comprises two steps, where step one being regulation of bulk fatty acid composition of catfish oil or an ...
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WO/2016/176987A1 |
Provided is a method for preparing a structured lipid rich in 1,3-dioleate-2-palmitic acid triglyceride, related to the technical filed of lipids. Catfish oil is melted at 50-60 °C for 30-60 mins, and cooled at a cooling rate of 1-5 °C...
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WO/2016/178221A1 |
The present invention refers to a method for one or both of improving sleep in a subject and treating at least one sleep problem in a subject. The method comprises administering to the subject an edible lipid composition which comprises ...
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WO/2016/175169A1 |
Oxidation stability is improved and a long chain polyunsaturated fatty acid-containing fat with a good flavor is obtained with a method for manufacturing a long chain polyunsaturated fatty acid-containing fat with a moisture content of 3...
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WO/2016/175175A1 |
The present invention addresses the problem of providing, by a simple method, an oil and fat composition that is excellent in terms of having a good rich flavor, and a food product that has a good rich flavor as a result of using the oil...
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WO/2016/169129A1 |
Anti-bacterial edible oil gel containing vegetable oil and a preparation method therefor. The anti-bacterial edible oil gel comprises, in percentage by weight, the following components: 50 to 97 percent of edible vegetable oil and 3 to 5...
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WO/2016/166718A1 |
The edible oil composition, particularly for use in frying and cooking food, comprises high oleic sunflower seed oil, natural extract rich in tocopherol (E306) and rosemary extract (E392).
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WO/2016/161575A1 |
Disclosed is a method for dehydrating Antarctic krill and extracting shrimp oil, wherein a coupling low temperature and low oxygen heat pump dehydrating system and a microwave freeze blasting dehydrating system are used to dehydrate Anta...
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WO/2016/162529A1 |
A deep fried food product (DFP) comprising, based on the total weight of the deep fried food product, from 2 to 45 percent by weight (wt %) of a frying oil or fat wherein the glyceride composition [composition (GF), herein after] of said...
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WO/2016/159309A1 |
[Problem] To provide: an oily food material that is for coating frozen desserts and that has excellent solidification ability, control of per area weight, and crack suppressing effect while maintaining fine ability to melt in the mouth; ...
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WO/2016/156781A1 |
A method of fractionating a mannosylerythritol lipids (MELs) containing composition by loading the composition onto an adsorbing support, separating a fraction which is enriched in MELs from the support using supercritical carbon dioxide...
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WO/2016/150968A1 |
The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals...
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WO/2016/150978A1 |
The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between and 80 % wherein, at a temperature at which the lipid phase has a solid ...
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WO/2016/149477A1 |
The present invention relates to a low-fat water-in-oil (W/O) emulsion comprising a fat phase in an amount of at most 60 wt% relative to the total weight of the emulsion, an aqueous phase dispersed within the fat phase and an emulsifier ...
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WO/2016/148238A1 |
Provided is an oxidation inhibitor of which the active ingredient is an aminocarbonyl compound having a structure resulting from binding of an amino group of a compound having a sphingoid base structure and a carbonyl group of a carbonyl...
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WO/2016/147082A1 |
The present disclosure relates to the production of cooking oils which infuses a refreshing and pleasant aroma in the kitchen while cooking and frying without affecting the natural taste and smell of the food. The present disclosure prov...
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WO/2016/147081A1 |
Disclosed are processes for preparation of spray dried powder and utilization as an ingredient in the preparation of fried bakery products particularly doughnuts and types thereof. This doughnut base powder is spray dried with emulsifier...
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WO/2016/147884A1 |
[Problem] To provide a high-fat-content dried product that contains at least 50% fat, and can assume a large-sized, non-pulverulent form. [Solution] The present invention is realized by a high-fat-content dried product characterized in c...
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WO/2016/143530A1 |
The objective of the present invention is to provide an oil/fat composition for a solid roux, said composition making it possible to achieve the physical properties required of a solid roux, i.e. shape retention during summertime, resist...
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WO/2016/139921A1 |
Provided is a method capable of producing edible oil-and-fat capable of sufficiently removing soap contained in oil-and-fat after transesterification using a small amount of filter aid or without using any filter aid such as clay, and ha...
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WO/2016/136688A1 |
The purpose of the present invention is to provide an oil or fat with a heightened oil or fat taste, in particular the rich taste which acts as a base. Another purpose of the present invention is to provide a food product containing said...
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WO/2016/136808A1 |
The present invention addresses the problem of providing a powdered fat composition for creams, said composition dissolving in the mouth in a satisfactory manner and having sufficient shape retention, and being used to produce creams wit...
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WO/2016/136807A1 |
An objective of the present invention is to provide a method for manufacturing powdered chocolate having excellent flavor. Another objective of the present invention is to provide powdered chocolate that has a high ratio (mass ratio) of ...
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WO/2016/134922A1 |
The invention relates to a triglyceride blend of i) one or more S-U-S triglyceride(s) from 15 to 30 wt%; and ii) one or more S-S-U triglycerides(s) from 0.1 to 10.0 wt% and iii) optionally one or more triglycerides other than (i) or (ii)...
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WO/2016/136806A1 |
An objective of the present invention is to provide a powdered fat composition for chocolate that can impart a pleasant melt-in-the-mouth sensation and light mouthfeel similar to aerated chocolate without using a specialized device and m...
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WO/2016/134923A1 |
The invention relates to a triglyceride blend of i) one or more S-U-S triglyceride(s) from 15 to 30 wt%; and ii) one or more S-S-U triglycerides(s) from 0.1 to 10.0 wt% and iii) optionally one or more triglycerides other than (i) or (ii)...
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WO/2016/133004A1 |
The purpose of the present invention is to provide transesterified oil and fat (hard butter) capable of retaining gloss of a produced chocolate over a long period of time when used in production of a chocolate, even though not containing...
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WO/2016/132756A1 |
The present invention addresses the problem of providing a paste-type fatty food that contains a preset amount of a fat or oil, can be easily handled during manufacturing and yet has a heat resistance and smooth meltability in the mouth....
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WO/2016/132354A1 |
The invention provides oil blends, processes for the preparation thereof and their uses.
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WO/2016/127827A1 |
According to a method for extracting maize germ oil assisted by steam explosion and ethanol, after using a low-concentration citric acid solution for immersing, steam explosion processing is used, so that the thermal processing time is g...
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WO/2016/130670A1 |
Disclosed is a chromatographic process complex for the refining of krill oil extract including desalting, removal of impurities such as trimethylamine oxide (TMAO), and the production of krill oil products including desalted krill oil ex...
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WO/2016/125791A1 |
In the present invention, an oil for nontempering chocolate is realized by using an oil composition containing USU, SSU and SSS triglyceride at an appropriate ratio. Such chocolate can have a high cocoa powder content, has heat resistanc...
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WO/2016/121675A1 |
The purpose of the present invention is to provide an oil or fat having excellent resistance to cold, wherein the constituent fatty acids comprise a large amount of n-decanoic acid, and there is little discomfort when ingested. The pre...
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WO/2016/117234A1 |
The present invention addresses the problem of providing: a method whereby the amount of the 3-chloropropane-1,2-diol (3-MCPD) and fatty acid esters thereof which an unheated fat should contain if heated can be accurately predicted; and ...
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WO/2016/112877A1 |
The invention demonstrates the existence of an almond which, owing to its characteristics, produces a virgin oil and a protein flour, i.e. the Anacardium Occidentale L. almond. Following harvesting and storage, the Anacardium almond can ...
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WO/2016/114648A1 |
The invention relates to a granular de-dusting material comprising 30 - 60 wt.% cold-swelling potato starch, 5 - 40 wt.% vegetable oil, 5 - 35 wt.% flour, all weight percentages based on dry weight of the granular de-dusting material. Th...
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WO/2016/113922A1 |
The present invention addresses the problem of providing a fat composition to be used in infant formula, the fat composition having sufficiently low concentrations of 3-MCPD and glycidol and fatty acid esters thereof, as well as exceptio...
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WO/2016/110447A1 |
The invention relates to a healthy and good tasting fat blend and a spread and a shortening comprising the fat blend. The fat blend contains plant sterol ester and/or plant stanol ester, milk fat and vegetable oil.
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