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WO/2015/053614A1 |
Present invention discloses an oil palm composition for use in prevention or treatment of Alzheimer's disease. The composition is useful in impeding formation of neurotoxic peptide. Present invention can be used in preparation of a medic...
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WO/2015/053252A1 |
Provided are a flavor enhancer for oils and fats containing a polyunsaturated fatty acid, said agent comprising a basic peptide, and an oil and fat composition containing a polyunsaturated fatty acid and comprising: an oil and fat which ...
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WO/2015/052026A1 |
A process for manufacturing an edible water-in-oil spread, which process has the advantages of the cool blending process for manufacturing spreads, with improved rework capabilities. This is achieved by combining a stirred tank with reci...
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WO/2015/052171A1 |
The present invention relates to an edible lipid composition comprising olive oil and a stearidonic acid component (SDA component) comprising high amounts of SDA, such as at least 6% by weight SDA.
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WO/2015/050165A1 |
A tempering-type oil or fat for chocolate, containing 0.3 to 15% of a randomly interesterified oil or fat prepared from a raw material oil or fat such that saturated fatty acids account for 5 to 50% of the constituent fatty acids of the ...
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WO/2015/050071A1 |
The present invention addresses the problem of increasing the absorption efficiency of polyunsaturated fatty acids such as EPA and increasing the utilization efficiency of the same. Provided is a novel agent for improving cardiovascular ...
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WO/2015/050220A1 |
In the constituent fatty acid moieties in this oil/fat composition, there is 20-60 wt% of an n-3 polyvalent unsaturated fatty acid, 10-30 wt% of caprylic acid and/or capric acid, and 15-40 wt% of palmitic acid, the total amount of palmit...
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WO/2015/050059A1 |
The present invention addresses the problem of providing a solidification promoter capable of improving the solidification property, mold release property, and crystal stabilization speed of an oil and fat food such as chocolate by a sma...
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WO/2015/050429A1 |
A method for producing an organoleptic acceptable and quality stable product to act as delivery system of lipophilic nutrients from red palm olein is provided as a preferred embodiment of the present invention. Microcapsules comprised of...
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WO/2015/050156A1 |
A fat for non-tempered chocolate or a fat for tempered chocolate is made to contain a specific amount of a malonyl isoflavone glycoside that is not readily soluble in fats, whereby a fat composition for chocolate that makes it possible t...
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WO/2015/047170A1 |
The present invention relates to an edible fat composition comprising a blend of vegetable oils and animal fat with a combined fatty acid composition of about 3-15% of C14:0 and about 2-6% of C16:1 and a total of short chain triglyceride...
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WO/2015/040839A1 |
An interesterified oil or fat, wherein constituent fatty acids having 6-10 carbon atoms account for 20-65 mass% and constituent saturated fatty acids having 16-18 carbon atoms account for 35-80 mass% of the total amount of constituent fa...
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WO/2015/036164A1 |
The invention is directed to an edible fat continuous product comprising: an overrun from 0 to 500 %; and from 7 to 30 wt. % of sucrose fatty acid ester having a HLB value from 2 to 7; and from 0.01 to 5 wt. % of particulate anti-spatter...
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WO/2015/024791A1 |
A fat composition comprises: greater than 70 % by weight palmitic acid present in glycerides; and from 2 to 12 % by weight P20 triglycerides, wherein P is palmitic acid and 0 is oleic acid; wherein the fat composition has a weight ratio ...
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WO/2015/023174A1 |
The present invention relates to a sterilisation system with integrated programmable control of steam management and material handling thereof, the sterilisation system (10) comprises: a) at least one elongated vessel (20), the vessel (2...
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WO/2015/020236A1 |
Provided is a fat or oil composition rich in eicosapentaenoic acid and docosahexaenoic acid, while having high oxidative stability and suppressed degradation odor and unpleasant odor at the time of cooking even after storage. The fat or ...
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WO/2015/016045A1 |
Provided is a chocolate that can be molded into a block or plate shape or granulated and which has a soft and refreshing melt-in-the-mouth effect (spreading softly in the mouth with a cooling, refreshing effect). Also provided is a hard ...
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WO/2015/015116A1 |
The invention relates to a novel product comprising at least one hyperoxygenated oil of plant origin, the definition of said oil in UV spectrophotometry being between 10 and 20 for factor E270 and between 8 and 60 for factor E232. Said p...
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WO/2015/016044A1 |
Provided is a chocolate that can be molded into a block shape or a plate shape or granulated and which gently melts in the mouth. Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat ...
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WO/2015/011307A1 |
The invention relates to a natural product comprising a mixture of fish oil and/or algae oil and virgin vegetable oils, for use in the preparation of sea-derived food products, for: creating a gastronomically satisfying oil with a pleasa...
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WO/2015/004002A1 |
The invention relates to the use of encapsulated oils for the preparation of fat based confectionery compositions and products, to confectionery products and compositions comprising encapsulated oil and to processes for the preparation t...
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WO/2015/005128A1 |
To provide a frozen confectionery and an oil and fat for producing confectionery having an excellent oxidation stability and an excellent flavor. A confectionery and an oil and fat for producing confectionery containing 15 to 500 weight ...
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WO/2014/208613A1 |
A powder composition containing a fat-soluble substance, starch hydrolyzate, and low-molecular surfactant, wherein the powder composition is characterized in that when the molecular weight distribution in the starch hydrolyzate is measur...
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WO/2014/209830A1 |
A method of producing fatty acid esters in situ from microbial biomass such as algae is provided by treating microbial biomass with a solution containing an alcohol and at least one α-hydroxysulfonic acid. Fatty acid ester can be direct...
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WO/2014/206928A1 |
The present invention provides a confectionery vegetable fat comprising 0.1 –10% by weight of the total fat content of fatty acid monoglycerides, the weight ratio between saturated fatty acids and unsaturated fatty acids in the fatty a...
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WO/2014/203219A1 |
The invention relates to a lipid composition comprising fatty acids mainly in the form of triacylglycerols, in which composition at least 50% of the fatty acids are 14-methyl pentadecanoic acids, and at least 8% of the fatty acids are 12...
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WO/2014/200909A1 |
A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w% to 90 w/w% of a lipid and from 10 w/vv% to 90 w/w% of an edible porous particle, where...
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WO/2014/193667A1 |
A continuous process for preparing an oleogel from ethylcellulose and an oily feed material, wherein the process comprises: (a) feeding ethylcellulose to the feed zone of an extruder, the extruder having a plurality of oil feed ports alo...
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WO/2014/189012A1 |
Provided is a fat composition that, despite containing large amounts of α-linolenic acid, has high stability against oxidation, reduced odor of deterioration during cooking with heat, and reduced off-odor derived from a rosemary extract...
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WO/2014/189011A1 |
Provided is a fat composition that, despite containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, has high stability against oxidation, reduced odor of deterioration during cooking with heat, and reduced off-odor de...
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WO/2014/184598A1 |
A lipid composition having 90% or greater of a triglyceride mixture and 10% or less of a mixture comprising phospholipids and emulsifiers. Based on a total fatty acid content of the triglyceride mixture, the triglyceride mixture includes...
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WO/2014/184118A1 |
The present invention relates generally to lipid compositions. In particular the invention relates to compositions comprising a structuring agent dispersed in edible fat. Between 0.1 and 30 wt.% of the structuring agent may be dispersed ...
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WO/2014/183550A1 |
Provided in the present invention are a phosphatidyl sterol and/or phosphatidyl stanol rich in polyunsaturated fatty acyls and the preparation method thereof, which are mainly for solving the following technical problems: poor solubility...
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WO/2014/184431A1 |
The present invention relates to use of a tall oil fatty acid in the modulation of microbial population of the animal digestive tract. The invention further relates to use of a feed supplement and a feed composition comprising tall oil f...
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WO/2014/176783A1 |
The present invention relates to a ready-to-use flavouring oil composition comprising Green Sichuan Pepper oil extract, an 5 Oleoresin, and a vegetable oil, preferably selected from soy bean oil, palm oil, corn oil or sunflower oil. A fu...
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WO/2014/167957A1 |
[Problem] To provide an agent for imparting hardened oil flavor which can impart a hardened oil flavor of sticky sweetness and richness to a fat or oil product having a reduced hardened oil content. [Solution] An agent for imparting hard...
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WO/2014/162897A1 |
The purpose of the present invention is to provide an oil/fat composition suitable for producing baked goods having a light and tender-crisp texture. The oil/fat in the oil/fat composition satisfies conditions (a), (b), (c), and (d) desc...
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WO/2014/162918A1 |
The present invention provides a method capable of maintaining the fresh deliciousness or texture of food cooked by heating such as precooked food. In addition, the present invention provides cooked food of favorable moldability and work...
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WO/2014/159900A1 |
A novel method of separating bio oil (pyrolysis oil) into oxygenated rich species and lignin/phenolic based species in a highly efficient manner is provided. Lignin and phenolic fractions can be separated from light oxygenates from bio o...
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WO/2014/158011A1 |
The present invention relates to a novel refining process for producing refined palm-pressed fibre oil (RPPFO) prior to fractionation process to further process the oil into speciality fibre oil products, and further blending with other ...
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WO/2014/156523A1 |
According to the invention, a fat or oil for chocolate making can be obtained by incorporating a liquid fat or oil which is rich in SU2 triglycerides and has a USU triglyceride content not less than a specific value into a fat or oil whi...
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WO/2014/154914A1 |
The invention relates to a method for increasing the content of phenolic compounds in olive oils, including steps of olive milling, beating, solid-liquid separation and liquid-liquid separation, characterised in that it also comprises br...
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WO/2014/147352A1 |
The invention relates to a liquid food composition having storage-stable and bake-stable organoleptic properties, the organoleptic properties of said liquid food composition also being stable.
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WO/2014/148388A1 |
To provide a non-lauric non-trans fat composition for a chocolate coating having the drying time, gloss, difficulty of peeling from the coated item, and sweating resistance required for chocolate coating usage, and making it possible to ...
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WO/2014/142648A1 |
The present invention is directed to a frozen and/or chilled food product comprising a fat based composition wherein the fat based composition comprises a milk fat fraction wherein the milk fat fraction has a SFC25 of at least 30%. It wa...
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WO/2014/141904A1 |
The purpose of the present invention is to provide, by an easy process, a cocoa butter substitute fat which exhibits quick solidification properties and excellent melting properties. A cocoa butter substitute fat which contains African m...
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WO/2014/125327A1 |
A fat composition having the following fatty acid content: - from 2 to 5% C8:0 - from 1 to 5% C10:0 - from 2 to 10% C12:0 - from 1 to 5% C14:0 - from 15 to 30% C16:0 - from 1 to 7% C 18:0 - from 25 to 45% C18:1 - from 15 to 30% C18:2, an...
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WO/2014/109313A1 |
The purpose of the present invention is to provide a method for producing the solid oil or fat having a specified iodine value. Specifically provided is a method for producing the solid oil or fat, characterized by comprising the steps o...
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WO/2014/108686A1 |
The present invention provides a chromatographic separation process for recovering a polyunsaturated fatty acid (PUFA) product from a feed mixture, which comprises: • (a) purifying the feed mixture in a first chromatographic separation...
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WO/2013/115634A9 |
The present invention relates to a process for refining glyceride oil by size exclusion chromatography to obtain a triglyceride enriched fraction. The process comprises passing a glyceride oil through a size exclusion column packed with ...
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