| Document |
Document Title |
|
WO/2005/104863A1 |
A fat composition which contains diacylglycerols, which were found to have the effect of inhibiting body fat accumulation, in a high concentration and is reduced in the content of trans-form unsaturated fatty acids, which are thought to ...
|
|
WO/2005/104865A1 |
It is intended to provide a diacylglycerol-rich fat composition capable of giving a cooked product which has a dullness-free and favorable appearance and sustains the inherent flavor even after heat-cooking, in particular, a cooked produ...
|
|
WO/2005/104864A1 |
Edible oil comprising statin comprising at least 90% of di- and/or triglycerides having a saturated fatty acid (SAFA) content of less than 25 wt%, preferably containing at least 4 mg/g statin. Process for the preparation of an edible oil...
|
|
WO/2005/099464A2 |
By combining lecithin and oil as the principal ingredients, a highly effective, uniform, widely dispersed, pan release spray product is achieved with the lecithin comprising a de-oiled powdered lecithin. The de-oiled , powdered lecithin ...
|
|
WO/2005/094599A1 |
The present invention relates to a method for preparing an oil-based pan release agent concentrate in the form of a dispersion, comprising mixing a solid fatty substance with a liquid oil. The invention further relates to a pan release a...
|
|
WO/2005/095566A1 |
Medium chain triglyceride oils are interesterified with long chain domestic oils in order to form interesterified structured lipids. These structured lipids find special application in combination with phytosterols to provide composition...
|
|
WO/2005/094598A1 |
A hard butter obtained by blending a fat (1) obtained by hardening a fat having an SUS-form triglyceride content of 50 wt.% or higher so as to result in a trans acid content of 4 to 15 wt.% with a fat (2) having an SSU-form triglyceride ...
|
|
WO/2005/093027A1 |
Medium chain triglyceride oils are interesterified with long chain domestic oils in order to form interesterified structured lipids. These structured lipids find special application in combination with phytosterols to provide composition...
|
|
WO/2005/093025A1 |
Seeds for use in greatly improving the efficiency of separation of fats comprising fat ingredients differing in composition; a method of preparing the seeds; and a method of separating fats with the seeds. The seeds are used in separatin...
|
|
WO/2005/090534A1 |
A method for producing a powder containing an oil-soluble substance, which comprises dispersing an oil-soluble substance and a calcium component into an aqueous solution in the presence of a surfactant, and drying the resultant mixed flu...
|
|
WO/2005/089568A1 |
The present invention relates to a shortening system, for use as dough fat or filling fat; for instance, a shortening system containing, consisting essentially of, or consisting of, unhydrogenated or non-hydrogenated vegetable oil, such ...
|
|
WO/2005/087017A2 |
The present invention relates to the field of human and animal nutrition, and in particular to certain novel compositions of conjugated linoleic acids (CLA). In particular, the present invention relates to CLA compositions comprising the...
|
|
WO/2005/085465A1 |
It is intended to improve a method of culturing green alga Haematococcus pluvialis to thereby attain striking acceleration of nursing cell proliferation and astaxanthin biosynthesis over the prior art and thus to provide a process for ef...
|
|
WO/2005/079591A1 |
The invention relates to a fats and oils composition containing diglyceride, and relates to margarine, fried oil and food containing the composition. The diglyceride in the composition is at least of 30wt.%, the saturated fatty acid in t...
|
|
WO/2005/079601A1 |
The invention relates to the domain of life's necessities, more particularly, to nutrition, and specifically several food supplements, characterised in comprising alpha-linoleic acid, or one of the esters thereof, or triglycerides made f...
|
|
WO/2005/077196A1 |
An oil-and-fat composition with weight-reducing function and its use in edible oil and food products. The composition contains 35-90 wt.% diglyceride, and content of conjugated linoleic acid is 1-80 wt.% in relation to total fatty acids ...
|
|
WO/2005/077203A2 |
A method for preparing a heat-treated food from a raw ingredient derived from a plant material and containing asparagine and at least one reducing sugar is disclosed. The method includes contacting with the raw ingredient a reagent compr...
|
|
WO/2005/074722A1 |
Savoury food composition in a non-compressed free-flowing powdery form comprising powdered fat which is low in triglycerides of trans-fatty acids. More specifically, the fat comprises (a blend of) triglycerides of fatty acids, wherein th...
|
|
WO/2005/075613A1 |
A method of reducing the oxidation of an oil selected from the group of vegetable and animal oils, comprising the step of adding to the oil a member to reduce the level of lipid peroxides and free radicals, said member being selected fro...
|
|
WO/2005/074697A1 |
A fat composition which prevents a material to be cooked from absorbing an oil, is satisfactory in cooking efficiency and flavor, and can reduce the amount of the fat to be ingested. The fat composition is characterized by comprising tri...
|
|
WO/2005/073355A1 |
An iron composition that does not exhibit any activity of accelerating the oxidative deterioration of fat or oil and has high stability against oxidation. There is further provided an iron enriched fat or oil composition being less susce...
|
|
WO/2005/073356A1 |
To provide a refined sesame oil rich in lignans which have various excellent physiological effects, it is intended to obtain a refined sesame oil from sesame seeds having a large lignan content. A refined sesame oil characterized by havi...
|
|
WO/2005/070228A1 |
An oil-in-water type emulsion for photoexposed food exhibiting photodeterioration resistance that even when exposed to light from fluorescent lamps, etc., has little quality deterioration, such as degraded taste or foul odor, and excels ...
|
|
WO/2005/071053A1 |
Process wherein the fatty acid residues on a glyceride moiety are randomised over the terminal and middle positions, wherein the process proceeds to a conversion degree on the terminal positions, Re, ranging from 0.3 to 0.95, and wherein...
|
|
WO/2005/065460A1 |
The invention relates to whole-egg or yolk-based fat products containing a high proportion of triglycerides and/or phospholipids of long-chained, polyunsaturated fatty acids with at least 20 carbon atoms and of specific unsaturated C18 f...
|
|
WO/2005/063955A1 |
The present invention relates to a process for preparation of homogeneous blended oil. The present invention aims at preparing a clear, homogeneous edible vegetable oil, which is a useful liquid oil having nutraceuticals obtained by trea...
|
|
WO/2005/063049A1 |
The invention relates to a cream filler composition, which comprises: - a lipid fraction composed of a vegetable oil having a SFI of 0 at room temperature, a saturated fat fraction representing between 0 % and 5 % w/w of the total lipid ...
|
|
WO/2005/061684A1 |
A composition which enables an n-3 type fatty acid having two or more unsaturated bonds to be absorbed into the body in a high degree and to move to issues in a high degree and can sufficiently produce the pharmacological activity of the...
|
|
WO/2005/060759A1 |
Although harmful effects of several edible oils on animals have been clearly indicated using as, for example, life-shortening activity on SHRSP rat, there has been identified no harmful substance other than vegetable cholesterol. In orde...
|
|
WO/2005/058066A1 |
Method for improving the spattering behaviour of a cooking fat product containing 0 - 5 wt.% of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0 - 5 wt.% of a dispersed aqueous phase, b. sele...
|
|
WO/2005/054415A1 |
A fat composition which contains an LCPUFA-supplying compound having an LCPUFA in its structure and being capable of releasing the LCPUFA upon hydrolysis as the first component and a phospholipid as the second component. The composition ...
|
|
WO/2005/053414A1 |
Protein-containing suspensions such as milk that are preserved by a UHT treatment, show age gelation. This age gelation can be reduced by inclusion of an emulsifier with an HLB value below 16.
|
|
WO/2005/052102A1 |
The present invention relates to an oil composition containing a large amount of a. diglyceride of conjugated linoleic acid (CLA), and more particularly to an oil composition with body weight control, anticancer, antioxidation and immune...
|
|
WO/2005/051089A1 |
A feed liquid, for example, a molten fat, is formed into at least one sheet of flowing particles and is cooled by directing cryogen at the particles from both sides of the sheet. By this means, a molten liquid such as fat may be spray cr...
|
|
WO/2005/051091A1 |
Disclosed is substantially homogenous lipid preparation comprising a combination of glycerophospholipids being phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylserine (PS) and phosphatidylinositol (PI), wherein the qu...
|
|
WO/2005/048726A1 |
Medium chain triglyceride oils are interesterified with long chain edible oils in order to form interesterified structured lipids. These structured lipids find special application in food service pan release cooking compositions and meth...
|
|
WO/2005/048998A1 |
A micro encapsulation material for use with storage unstable, therapeutic and nutritional agents which release the therapeutic and nutritional agents in predetermined locations in the gastro intestinal tract in which the encapsulation ma...
|
|
WO/2005/048722A1 |
Diacylglycerol (DAG) oil provides unique health and nutritional advantages relative to triacylglycerol (TAG) oils. Food products including baked goods, such as, for example, cale, muffins, brownies, breads and cookies, doughs and batters...
|
|
WO/2005/046354A1 |
Means for improving the body taste of a food and improving the taste or flavor thereof. Provided are: a body taste improver which comprises as major components a long-chain highly unsaturated fatty acid and/or ester thereof and a body ta...
|
|
WO/2005/046349A2 |
The invention relates to an oleaginous composition containing an especially antioxidative, flowable active ingredient, as an additive for an oil that is principally used for food preparations, the viscosity of the composition being betwe...
|
|
WO/2005/039314A1 |
The invention provides a kit for preparing salads comprising at least one cooked ingredient and at least one fruit, vegetable or cereal product, wherein the kit comprises a cooking composition comprising less than 40%wt of fat and flavou...
|
|
WO/2005/037373A1 |
Disclosed is a dietary ingredient comprising at least one edible lipid which does not inhibit mineral absorption, enhances mineral absorption and intake, particularly a chemically or enzymatically synthesized synthetic oil, particularly ...
|
|
WO/2005/036987A1 |
Disclosed is an enzymatically prepared fat base composition comprising a mixture of vegetable-derived triglycerides, characterized in that it has a total palmitic acid residues content of at most 38% of the total fatty acid residues, and...
|
|
WO/2005/036981A1 |
The present invention is directed to a new method and feed additive and a method for enriching nervonic acid (NA) in expressed milk of ruminants, for example, dairy cattle. The feed additive comprises a source of NA and an effective amou...
|
|
WO/2005/029970A1 |
It is intended to provide an oily food material to be blended into a dough for baked goods or bread shaped into chips or chunks followed by heating such as baking, the surface of which quickly solidifies after baking so that the baked pr...
|
|
WO/2005/030908A2 |
The invention concerns a method for fractionating animal fat waste containing fatty components, water and solid matter in solid form, in particular for producing liquid fuels. The inventive method consists in first mechanically grinding ...
|
|
WO/2005/029975A1 |
The invention relates to a moisture -barrier coating layer for foods, to a method for applying such a coating layer to a food, and to a food provided with such a coating layer. According to the invention, it has been found that transport...
|
|
WO/2005/025337A1 |
A food product comprising ground linseed seeds having a flour-like consistency, mixed with additional edible oil to form an edible spread.
|
|
WO/2005/026189A1 |
Disclosed is a process for the recovery of a phytolipid composition from a vegetable oil by-product. The phytolipid composition produced comprises squalene, phytosterols, mixed tocopherols and tocotrieneols, and vegetable wax and is usef...
|
|
WO/2005/023019A1 |
The present invention concerns a food supplement comprising Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds as well as finished food products comprising the food supplement. The present invention further c...
|
