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WO/2015/181640A1 |
A preparation comprising krill oil and phospholipids. Methods of treatment comprising administering the same.
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WO/2015/179941A1 |
The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sw...
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WO/2015/181341A1 |
The invention relates to a method for gently eliminating odorous substances and coloring agents from lipid phases. Said method is easy and inexpensive to carry out and and can be employed for purifying lipid phases of various origins.
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WO/2015/177054A1 |
FAT COMPOSITION A fat composition comprises: greater than 70 % by weight palmitic acid present in glycerides; and from greater than 12 % up to 25 % by weight P20 triglycerides, wherein P is palmitic acid and 0 is oleic acid; wherein the ...
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WO/2015/174520A1 |
This plant processing system comprises: a plant cultivation facility (1) that cultivates plants that include a sugar solution; a crushing facility (2) that crushes the plants that have been cleared by the plant cultivation facility (1); ...
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WO/2015/170681A1 |
The present invention addresses the problem of providing a black ginger (Kaempferia parviflora) extract that contains a considerable amount of methoxyflavone(s) and shows a reduced flavor such as bitterness or a reduced color strength. T...
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WO/2015/170631A1 |
Provided is an oil or fat composition for dried laver seaweed sheets, which enables the production of a Korean-style-flavored dried laver seaweed sheet that has an enhanced flavor, particularly an enhanced salty flavor, and can have a go...
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WO/2015/168458A1 |
Methods of inducing or increasing lipid and protein production in microalgae are disclosed. Methods of enhancing microalgae biomass are also disclosed. The methods may comprise inoculating a culture media with microalgae and propagating ...
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WO/2015/161953A1 |
Liquid edible oil continuous frying medium comprising from 2 to 15 wt. % of milk fat fraction with a melting point of at most 20 degrees Celsius; at least 70wt. % of liquid vegetable oil; from 0.1 to 0.55 wt. % of anti-spattering emulsif...
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WO/2015/164550A1 |
The invention provides for methods and foods with reduced or no chelating agents. The present invention also relates to methods for using high stability oils including high-stability high-oleic oils produced using genetically engineered ...
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WO/2015/150494A1 |
A process for treating shea nuts comprises heating shea nuts to a temperature greater than 100 °C at a pressure greater than atmospheric pressure.
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WO/2015/146248A1 |
The objective of the present invention is to provide a production method for purified palm oil and fat wherein the contents in 3-chloropropane-1, 2-diol, and fatty acid esters thereof have been reduced. The present invention provides a p...
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WO/2015/141763A1 |
[Problem] To provide a high-fat content dried product containing 50% or more of fat, which can take large form, such as granular or diced form, rather than a powder. [Solution] The purpose is achieved through a high-fat content dried pro...
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WO/2015/132206A1 |
A fat composition comprises: greater than 75 % by weight palmitic acid and stearic acids; from 1 to 25 % by weight oleic acid; and greater than 20 % by weight of combined P2St and PSt2 triglycerides, wherein P is palmitic acid and St is ...
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WO/2015/130631A1 |
A particulate composition includes particles of a matrix that includes one or more hydrocolloids, each of the particles of the matrix containing one or more embedded subparticles each including a solidified blend of one or more edible oi...
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WO/2015/127537A1 |
The present document describes a powder composition comprising a functionalized starch having a single helix V-structure and having a degree of substitution of at least 0.25, and a bioactive agent, forming an inclusion complex with said ...
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WO2015121897A1 |
The present invention makes it possible to prevent the oxidation of an edible oil efficiently and at low cost, using a simple device and low energy consumption. The present invention makes it possible to prevent oxidation of edible oil i...
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WO/2015/121733A1 |
A Krill oil preparation including a reduced amount of trimethylamine of 5 mgN/100 g or less, or more than 700 ppm by weight of endogenous calcium and/or less than 1200 ppm by weight of sodium. A process of making such a Krill oil prepara...
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WO/2015/122759A1 |
This invention relates to a steam management system (1, 2, 3) and a method of steam management using the steam management system (1, 2, 3) so as to generate steam with pressure between 400,000 Pascal and 700,000 Pascal for sterilisation ...
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WO/2015/115584A1 |
Provided is a fat or oil composition which is suppressed in the formation of 3-MCPDE when heated to high temperatures in the presence of water and common salt. A fat or oil composition which contains the following components (A) and (B)....
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WO/2015/115094A1 |
A solid fat or oil composition which can be easily broken into small pieces by an external force that is applied thereto in preparing a confectionery dough or bread dough.
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WO/2015/114915A1 |
[Problem] To provide a fat or oil composition capable of reducing an oily smell of a food, said food being obtained by cooking a food material by heating using the fat or oil composition, and a food having a reduced oily smell, said food...
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WO/2015/110390A1 |
A fat blend comprises greater than 5 % by weight linolenic acid, from 10 % to 50 % by weight stearic acid and less than 7 % by weight palmitic acid based on total C8 to C24 fatty acids present as acyl groups in glycerides in the fat blen...
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WO/2015/110388A1 |
A fat blend comprises more than 75 % by weight oleic acid at the 2- position of a glyceride based on total C8 to C24 fatty acids present as an acyl group on the 2- position of a glyceride, from 10 % to 50 % by weight stearic acid based o...
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WO/2015/105359A1 |
The present invention relates to a sesame oil and a method for preparing the same. The present invention provides a sesame oil having high lignin and tocopherol contents by preparing the sesame oil using an extraction and fractionation t...
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WO/2015/099160A1 |
Provided are an oil/fat composition for spreads, an oil/fat composition for butter cream, an oil/fat composition for kneading, and an oil/fat composition for layered food products, the oil/fat compositions being particularly improved in ...
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WO/2015/098820A1 |
Provided is a chocolate-like food product for baking which does not suffer from the problem that it is difficult to form fine particles during the preparation of chocolate-like food products for baking, or the problem of elevated viscosi...
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WO/2015/098455A1 |
Provided are a plastic fat or oil composition, which has excellent shape retention properties, is almost free from fat or oil bleeding and has high meltability in mouth, and a food. In the plastic fat or oil composition: the ratio by mas...
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WO/2015/097113A1 |
The present invention is directed to compositions, preferably nutritional compositions, preferably for infant, children, maternal, ageing care, elderly or health care nutrition. The present invention is further directed to pharmaceutical...
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WO/2015/098932A1 |
The present invention addresses the problem of providing a method for suppressing an increase in the viscosity of a water-containing heat-resistant chocolate dough, said water-containing heat-resistant chocolate dough being in a molten l...
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WO/2015/093372A1 |
Provided is a fat containing 10-80 mass% of 1,3-distearoyl-2-oleoylglycerol (SOS) and containing triple chain-length β-type SOS crystals. A diffraction peak (A) corresponding to spacing of 3.95-4.05 Å, a diffraction peak (B) correspon...
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WO/2015/093484A1 |
The solubility of sesamin in fish oil and/or wheat germ oil is improved. Specifically, γ-oryzanol is combined with fish oil and/or wheat germ oil and sesamin.
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WO/2015/095688A1 |
The present invention relates to processes for obtaining a lipid from a cell by lysing the cell to form a lysed cell composition and obtaining the lipid from the demulsified lysed cell composition. The invention is also directed to a lip...
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WO/2015/093310A1 |
The problem addressed by the present invention is to provide a baked confection that has secure shape retention despite a high oil content, has a crisp sensation, does not break easily, and has favorable fragrance. The baked confection, ...
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WO/2015/086760A1 |
The present invention relates to a lipid composition comprising at least 5 wt% of a structuring agent dispersed in oil or fat wherein the structuring agent comprises at least 50 wt% of triacylglycerol containing a glycerin skeleton ester...
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WO/2015/088433A1 |
Method of increasing a main endotherm melt peak position of a vegetable fat or fractions thereof to an increased value compared to a starting value, said increased value being about 40 °C or higher. The main endotherm melt peak position...
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WO/2015/086672A1 |
The invention relates to a method for purifying a first polyunsaturated fatty acid based on an initial mixture, the initial mixture comprising at least one second fatty acid in addition to the first polyunsaturated fatty acid, the method...
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WO/2015/083635A1 |
The problem addressed by the present invention is to provide a material for a swollen food of layered flour that, while having a crisp-baked mouthfeel, can be enjoyed with a mouthfeel that is soft with favorable melting in the mouth. Als...
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WO/2015/081270A1 |
This disclosure concerns recombinant host organisms genetically modified with a polyunsaturated fatty acid (PUFA) synthase system and one or more accessory proteins that allow for and/or improve the production of PUFAs in the host organi...
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WO/2015/076164A1 |
A powdered oil or fat composition which comprises an edible oil or fat, indigestible dextrin and a caseinate as essential components. It is preferable that the powdered oil or fat composition comprises 5 to 84.9 mass% of an edible oil or...
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WO/2015/072406A1 |
Provided are a highly versatile fat containing a polyunsaturated fatty acid and a foodstuff in which said fat is used, said fat having good flavor and exceptional oxidation stability. A fat containing a polyunsaturated fatty acid, the fa...
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WO/2015/072913A1 |
The invention relates to a cocoa butter stabilizing fat composition comprising components A and B, said component A being present in an amount of ≥50% (w/w) of said cocoa butter stabilizing fat composition, and said component B being p...
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WO/2015/072208A1 |
[Problem] To provide: a novel compound capable of imparting an excellent crystallization-accelerating property to an oil or fat; and a use of the compound. [Solution] A polymeric compound according to the present invention is represented...
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WO/2015/064833A1 |
The present invention relates to a method for preparing krill oil with low fluorine, a low acid value, a low peroxide value, and high astazanthin, and to krill oil prepared thereby. The method for preparing krill oil according to the pre...
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WO/2015/064569A1 |
Provided is a cooking fat that uses substances that are easily and inexpensively acquired, makes improvements with regard to issues associated with cooking fats, and can withstand use over long periods of time. By incorporating 11-300 pp...
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WO/2015/061926A1 |
A method for extracting grape seed oil by utilizing cellulose comprising removing impurity from grape seed; drying the grape seed and crushing the grape seed into powder; adding a citric acid-sodium citrate solution at a ratio of 1:5 to ...
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WO/2015/059270A1 |
The present invention relates to an antioxidant composition intended for oxidative stabilisation of marine, animal or plant oils, in particular those rich in polyunsaturated fatty acids. To that end, the invention proposes an antioxidant...
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WO/2015/055775A1 |
The present invention relates to multilayer microcapsules containing an oxidizable active, and a process for preparing the same.
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WO/2015/057139A1 |
The present invention relates to a process for the mitigation of 2-MCPD, 3-MCPD, esters thereof and glycidyl esters in vegetable oil comprising the steps of a) subjecting the vegetable oil to one or more refining steps and b) subjecting ...
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WO/2015/055562A1 |
The present invention relates to a process for preparing an oil composition from a grain material comprising incubating the grain material with a proline-specific endoprotease and preparing the oil composition. The process may be applied...
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