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WO/2023/155338A1 |
A 3D/4D printable dual-network zero-trans fat emulsion gel and a preparation method therefor. The preparation method comprises the following steps: (1) adding a hydrophilic colloid into hot water containing emulsifier nanoparticles, and ...
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WO/2023/157858A1 |
Provided is an oil or fat composition for rich flavor enhancement that can achieve the (1) and (2) below. (1) Can be used regardless of what the applied food or beverage is, and has excellent workability. (2) Can improve the rich fla...
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WO/2023/155193A1 |
Provided are a nucleic acid sequence for detecting a Glycine max plant DBN8205 and a detection method therefor. The nucleic acid sequence comprises SEQ ID NO: 1 or a complementary sequence thereof, and/or SEQ ID NO: 2 or a complementary ...
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WO/2023/156471A1 |
A bioactive candle comprising a wick surrounded by a combustible material, the candle also comprising iodine in an emittable form from the candle into the surroundings under the impact of heat generated when burning the candle. A bioacti...
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WO/2023/152414A1 |
The present invention relates to a carotenoid-enriched extra virgin olive oil from fruit and/or vegetable pulp, as well as the method for obtaining the carotenoid-enriched olive oil and the functional food comprising the oil defined in t...
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WO/2023/153265A1 |
The present invention provides a processing liquid composition for an ingredient to be cooked, capable of reducing greasiness of cooked food. The present invention is a processing liquid composition for an ingredient to be cooked, the co...
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WO/2023/150462A1 |
Invention describes process for preparing a sunflower oleosome concentrate; comprising the steps, in order, of: a) grinding sunflower seeds and obtaining a sunflower seed slurry having pH from 7.0 to 7.2; b) isolating a sunflower oleosom...
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WO/2023/150463A1 |
Invention describes a process for preparing a sunflower oleosome concentrate; comprising steps of a) grinding sunflower seeds in the presence of aqueous solution and obtaining a sunflower seed slurry having a pH from more than 7.2 to 9.0...
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WO/2023/144622A2 |
The present invention relates to substitutes for emulsified and structured animal fat tissue having a vegetable protein matrix, hydrocolloids, water, vegetable oils and flavour enhancers, and preparation methods thereof, useful in the pr...
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WO/2023/140140A1 |
Disclosed is an oil and fat composition for baked confectionery, which does not contain partially hydrogenated oil and fat, and from which baked confectionery dough having high water absorbability and good texture is obtained. The oil an...
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WO/2023/140770A1 |
The present invention relates to a vegetable fat composition for a confectionary spread, wherein the vegetable fat composition comprises a vegetable fat blend being an interesterified composition of at least a first vegetable fat compone...
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WO/2023/137483A1 |
The present invention relates to a non-dairy creamer and the triglyceride composition including a first ingredient, a second ingredient and a third ingredient. The first ingredient and the second ingredient together are from about 65wt% ...
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WO/2023/129587A1 |
Provided is a method of providing an oil emulsion powder comprising electrostatic spray drying an emulsion comprising at least one oil, an encapsulating agent, and optionally an emulsifier at an inlet temperature of 150 °C or below and ...
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WO/2023/125354A1 |
A low-saturation grease composition and the use thereof. A grease composition, which comprises, based on the total mass thereof, 50-71% of grease, 25-40% of water, and 1-6% of a protein, wherein the grease has a saturation of 20-42%. A g...
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WO/2023/126302A1 |
The present invention relates to a process for reducing an amount of phospholipids in an oil composition using an enzyme having phospholipase A2 activity wherein the incubation takes place at elevated temperatures of 75-90°C.
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WO/2023/126478A1 |
Present invention relates to a novel process for removing or reducing inorganic and organic chloride containing compounds from a feedstock.
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WO/2023/115885A1 |
An antioxidant edible oil based on a nano reverse micellar system, comprising the following components: 22.5-100 parts by mass of vegetable oil rich in unsaturated fatty acid, 0.5-6 parts by mass of edible emulsifier, and 3.75-10 parts b...
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WO/2023/122604A1 |
The present invention relates to effective processes for removing impurities from an edible fat, such as an edible butter or an edible oil, where the processes comprise the step of subjecting the edible fat to a short-path evaporation pr...
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WO/2023/121130A1 |
The present application relates to: an oil color value stabilization composition comprising squalene and tocopherol; oil containing same; and a method for delaying oil discoloration caused by heating.
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WO/2023/112790A1 |
Provided is an exceptional material capable of imparting the feel of animal fat to a food product. An animal-fat-feel-imparting agent characterized by containing, as an active ingredient, an oxidized oil and fat that is not derived fro...
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WO/2023/108366A1 |
The method for delaying clouding of an oil comprising palm oil and/or a palm oil derivative. The method includes: providing the oil comprising palm oil and/or a palm derivative; providing a mineral adsorbent, wherein the mineral adsorben...
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WO/2023/108537A1 |
A shortening composition, including: a base shortening and a flavor enhancing composition. The flavor enhancing composition is prepared by hydrolyzing tallow in the presence of an enzyme.
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WO/2023/108250A1 |
A borage plant or plant cell with a mutant allele at a gene locus for delta-6-desaturase is provided. The plant or plant cell has a mutant allele that produces delta-6-desaturase having increased activity resulting in increased gamma lin...
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WO/2023/106224A1 |
The present invention addresses the problem of providing, inter alia, a food product and a raw ingredient serving as a substitute for a raw milk ingredient, the food product and raw ingredient having an excellent milk aroma and milk flav...
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WO/2023/100847A1 |
The present invention addresses the problem of providing novel oil and fat which can impart a good balance of a favorable melt-in-the-mouth sensation of frozen dessert, a refreshing feeling in the latter stage, and a rich feeling. It has...
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WO/2023/097143A1 |
Provided is a composition comprising a fat blend, wherein the fat blend comprises cottonseed stearin, wherein the composition has a solid fat content (SFC) at 20 °C of about 1% to about 65%, a SFC at 30 °C of 0% to about 40%, and a SFC...
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WO/2023/094996A1 |
Disclosed herein are compositions produced from microorganisms that are capable of producing high levels of docosapentaenoic acid (DPA(n-3)), and methods for producing the compositions.The invention is further directed to microbial strai...
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WO/2023/097142A1 |
Provided is a composition comprising a fat blend, wherein the fat blend comprises cottonseed stearin, wherein the composition has a solid fat content (SFC) at 20 °C of about 40% to about 99%, a SFC at 30 °C of about 30% to about 99%, a...
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WO/2023/081983A1 |
A process and apparatus for physically refining a vegetable oil comprising a step of deodourising a crude vegetable oil by steam refining under refining conditions effective to produce a refined vegetable oil having a trans fat content o...
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WO/2023/078952A1 |
The present invention relates to a method for obtaining a lipid-containing composition, a protein-containing composition and/or a carbohydrate-containing composition, for example from plant seeds. The present invention relates to a signi...
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WO/2023/067069A1 |
Present invention relates to a novel process for purification of feedstocks.
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WO/2023/067056A1 |
Powder composition comprising, based on the total weight of the powder (i) 10-80 wt% of an oxidation sensitive edible oil, (ii) 5-30 wt% of at least one emulsifier selected from protein and starch, and (iii) 5-65 wt% galacto-oligosacchar...
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WO/2023/063321A1 |
Provided is an anti-allergic agent. The anti-allergic agent contains, as an active ingredient, an oil or fat in which the contained amount of α-linolenic acid in fatty acids forming the oil or fat is 40 mass% or more and which contain...
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WO/2023/063322A1 |
To provide an agent for preventing, treating, or improving inflammatory skin disease. This agent for preventing, treating, or improving inflammatory skin disease, having as an active ingredient a fat/oil in which the content of α-lino...
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WO/2023/063373A1 |
The present invention addresses the problem of providing: a rice cooking oil that suppresses the stickiness of cooked rice; cooked rice having suppressed stickiness; and a method for manufacturing cooked rice having suppressed stickiness...
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WO/2023/062617A1 |
Taste-enhanced liquid, semi- solid and/or solid oil-based suspensions are provided, which consist of a carrier oil and edible solid particles (e.g., crystalline salt and/or sugar, and optionally spices) having median diameter of less tha...
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WO/2023/058695A1 |
The present invention addresses the problem of providing an oil/fat composition that has excellent meaty sensation and roasty sensation. The present invention provides an oil/fat composition containing sulfurol and 2,6-dimethoxyphenol.
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WO/2023/056503A1 |
A method of obtaining a commercial packaged animal fat product, said method including the steps of: obtaining fat-bearing tissue from the commercial slaughter of livestock; subjecting the fat-bearing tissue to a non-thermal gravity separ...
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WO/2023/056186A1 |
The present invention relates to the field of confectionary materials, more particular to an aerated fat-based confectionary material comprising a fat phase, a sweetener, and optionally water, wherein the fat phase is the continuous fat ...
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WO/2023/054522A1 |
The present invention addresses the problem of providing a method for suppressing color fading of a chlorophyll-containing foodstuff during storage by adding an anti color-fading agent without deteriorating flavor of the foodstuff. It ha...
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WO/2023/054291A1 |
The present invention addresses the problem of overcoming the weakness of fats and oils for non-trans and non-tempered chocolates, namely, insufficient bloom resistance and less compatibility with cocoa butter under cycling conditions in...
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WO/2023/053972A1 |
Provided is material that exhibits an excellent effect with regard to enhancing the taste of plant milk-containing compositions. The taste enhancer is for plant milk-containing compositions and is characterized in that an oxidized oil or...
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WO/2023/054254A1 |
The purpose of the present invention is to provide an oil/fat composition and a method for producing the same, the oil/fat composition being configured such that a flavor derived from a flavor component included in a food that contains t...
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WO/2023/046914A1 |
The present disclosure relates generally to flavor compositions that contain iron compounds, such as heme analogues and iron salts. In some embodiments, the flavor compositions comprise a solid plant-based fat. In certain aspects, the di...
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WO/2023/049472A1 |
The present disclosure is directed to whole spectrum compounds from a first food infused into a food grade oil or second food and beverage consumables, along with methods of producing the consumables infused with compounds from the first...
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WO/2023/044169A2 |
The present disclosure is directed to mushroom compounds infused food and beverage consumables and non-consumables, along with methods of producing the mushroom compounds infused consumables and non-consumables. The consumables are infus...
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WO/2023/043945A2 |
Provided herein are high oleic oil compositions. Further provided herein are methods of producing high oleic oil compositions from microorganisms and applications thereof in end products, including, for example, polyols, polyurethane pro...
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WO/2023/043357A1 |
The invention relates to a milk fat replacer suitable for use in a chocolate or chocolate-like product, wherein the milk fat replacer comprises triglycerides, having the ability to mimic the functionality of milk fat in terms of its effe...
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WO/2023/041493A1 |
The present invention relates to a process for the production of an instant non-fried noodle. In particular the invention relates to a process for the production of an instant non-friednoodle comprising a) a lipid activation, wherein the...
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WO/2023/044435A1 |
The present disclosure relates to therapeutic compositions that may be useful for, among other things, controlling glycemic response, increasing satiety, and improving efficacy, compliance, and/or safety of pharmaceuticals. Methods of us...
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