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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...
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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...
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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...
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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...
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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...
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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...
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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...
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WO/2010/149323A2 |
Soft cocoa butter compositions and uses thereof in foods, beverages, cosmetics and pharmaceuticals.
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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...
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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...
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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.
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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...
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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...
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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 ...
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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...
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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...
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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...
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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 ...
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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...
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WO/2010/136180A2 |
The present invention relates to refined oil compositions having a preserved or enhanced micronutrient content and to methods of producing them.
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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...
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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...
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WO/2010/130517A1 |
A process for the handling and storage of marine oils comprising the steps of: (a) optionally heating the marine oil to a temperature of 20-45 C to ensure that the marine oil is fully liquid; (b) Cooling the fully liquid marine oil in on...
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WO/2010/126136A1 |
Provided is a method for inhibiting the production of chloropropanols such as 3-chloropropanediol or 3-chloropropanediol fatty acid esters and chloropropanol-forming substances in glyceride oils and fats. It is possible to inhibit the pr...
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WO/2010/121773A1 |
A cooking composition comprising a non-hydrogenated vegetable oil, lecithin, monoglycerides, and optionally citric acid esters. The cooking composition is a homogenous, transparent liquid at ambient temperatures and is an effective anti-...
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WO/2010/122406A1 |
The present invention relates to the production of pig-fat substitutes that comprise a mixture of at least two of the following oils: palm oil and at least one of the following polyunsaturated and/or monounsaturated oils, namely sunflowe...
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WO/2010/119162A1 |
The present invention relates to a method for detecting copper complexes of chlorophyll in vegetable oils and, more specifically, in olive oil. This method is of special interest for the food industry since it makes it possible to detect...
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WO/2010/119781A1 |
Provided are a modifying agent for a plastic fat to be used in a plastic fat comprising palm oil, which inhibits changes in physical properties of the plastic fat such as hardness or crude crystal formation and gives an air-containing pl...
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WO/2010/116392A1 |
A method of preparing an edible oil, particularly extra virgin olive oil, is described, including the operation of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg ...
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WO/2010/113969A1 |
Disclosed is an anti-blooming agent whereby the blooming resistance of a non-laurin type and non-tempered hard butter can be improved and the acceptable amount of cocoa butter in a fat blend to be used in chocolates can be increased to t...
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WO/2010/112760A1 |
The invention relates to a method for extracting non-volatile natural compounds contained in a solid raw material of natural origin, in particular a plant, in a dispersible form, using a natural fatty substance or a mixture of natural fa...
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WO2010110232A1 |
Disclosed is a chocolate additive having an increased 1,3-distearoyl-2-oleyl-glycerol content, which can impart heat resistance to hard butter to be used in chocolates or chocolates. A chocolate additive which comprises a high-melting po...
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WO2010110260A1 |
Disclosed is a method whereby, in producing a hard butter composition being rich in SUS (2-unsaturated-1,3-disaturated triglyceride) via ester exchange by a 1,3-specific lipase, the production can be more conveniently or more efficiently...
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WO/2010/108483A1 |
The invention relates to a method for producing food, in particular animal food or human food, by means of fat extrusion, in particular screw extrusion, in particular a fat mixture with embedded additives, in particular nutrients. The fa...
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WO2010109737A1 |
Disclosed is an edible cooking oil-and-fat in which a tocopherol component and a phospholipid exist together and therefore the generation of odor and the deterioration in quality can be reduced effectively and the storage stability can b...
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WO2010110008A1 |
Disclosed is an edible oil-and-fat which rarely produces "back odor" and "burnt odor" when exposed to light. The process comprises bringing an unrefined oil or a treatment product of the unrefined oil into contact with two or more active...
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WO/2010/108482A1 |
The invention relates to a method for producing foodstuff and/or food additives, in particular for animal feed. Selenium, in particular sodium selenite and/or sodium selenate, is at least partially coated in fat, in particular in a fat s...
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WO/2010/103404A1 |
A preconcentrate comprising a fatty acid oil mixture that contains EPA and DHA, preferably in the form of ethyl ester or triglyceride, and at least one surfactant. The preconcentrates are capable of forming a self-nanoemulsifying drug de...
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WO/2010/100822A1 |
Provided is a method for producing an edible oil having a good and stable flavor. Also provided is an edible oil which is produced by the method. A method for producing an edible oil characterized by comprising deodorizing a blended oil ...
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WO/2010/101288A1 |
Disclosed is a process for producing an oil-and-fat that is rich in a di-saturated mono-unsaturated triglyceride that has two saturated fatty acid residues and one unsaturated fatty acid residue (an X2U-type triglyceride), which comprise...
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WO/2010/101289A1 |
Disclosed is a process for producing an oil-and-fat that contains an XXX-type triglyceride and an XX-type diglyceride at small contents and is rich in an XUX-type triglyceride, which comprises removing an XXX-type triglyceride and an XX-...
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WO/2010/099181A2 |
The present invention relates to shortening compositions having reduced trans fatty acids and methods of making the same. Such a shortening composition may include, for example, a mixture of a hard fat and a liquid oil, wherein the liqui...
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WO/2010/097701A1 |
The invention relates to processing crustaceans such as krill to oils comprising phospholipids that are Newtonian fluids and/or and have low viscosity, and in particular to the production of oils containing astaxanthin and phospholipids ...
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WO/2010/095408A1 |
Provided are oil-in-water emulsions with low oil content that have high emulsion stability, whippability and shape retention after whipping, that melt well in the mouth, and that have excellent flavor, despite having a low oil content wh...
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WO/2010/096597A2 |
A fat-containing processed food composition is described that is suitable for human consumption, and that contains exogenously added microparticles of phenolic antioxidants dispersed but not dissolved in an antioxidant-protective edible ...
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WO/2010/091488A1 |
Disclosed is a method for preparing a formulation of resveratrol and rice bran oil. The resultant product in the form of an oil or solid aims at increasing the therapeutic potential of resveratrol by synergy with the rice oil components....
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WO/2010/093038A1 |
Provided is an industrial method for producing 80 kg of more of an edible oil and fat composition containing an emulsifier, which comprises preparing an emulsifier solution by adding and mixing an emulsifier at 50°C to 120°C to an edib...
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WO/2010/089973A1 |
Disclosed is a dry oil-and-fat separation method of high yield and high separation accuracy, which uses agitation and crystallization in order to prevent problems with thickening of the crystal slurry and decreased solid/liquid separatio...
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WO/2010/088211A1 |
A method for encapsulating flavoring with a prolamin. A prolamin, such as zein, is dissolved in an appropriate solvent. Flavoring is mixed with the prolamin solution. The prolamin and flavoring solution is dried, thereby forming a flavor...
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WO/2010/088093A1 |
A method of raising the flash point of a green solvent by adding from about 0.05 to 5.0 wt.% of at least one alpha terpine alcohol (alpha terpineol), based on the weight of the at least one alpha terpine alcohol and the green solvent. Gr...
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