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Patent Searching and Data


Matches 151 - 200 out of 7,314

Document Document Title
WO/2022/265569A1
The present invention relates to a vegetable fat composition for edible applications wherein in said vegetable fat composition the: sum of saturated fatty acids is in the range from 93.0% to 99.0% by weight; sum of saturated C12:0 fatty ...  
WO/2022/261450A1
A plant-based cheese product, particularly cream cheese type products, is provided herein. The plant-based cheese products are in the form of an emulsion comprising a plant-based protein, a stabilizer, a starch-based thickening agent, an...  
WO/2022/248578A1
Edible fat-containing product comprising an aqueous phase and 30-99 wt.% of a fat phase, comprising a liquid vegetable oil and a structuring fat, wherein the structuring fat does not contain palm oil or palm oil-derived fractions, wherei...  
WO/2022/248490A1
The invention relates to a fat composition comprising from 18.0% to 45.0% by weight of lauric acid (02:0); from 5.0% to 20.0% by weight of palmitic acid (06:0); from 4.0% to 18.0% by weight of stearic acid (08:0); a weight ratio of lauri...  
WO/2022/242102A1
A method for reducing mineral oils in an edible vegetable oil, which method belongs to the field of vegetable oil and fat processing. The method in the present invention comprises the following steps: a molecular distillation step, invol...  
WO/2022/195428A9
Described herein is a method for making an edible sphere containing a liquid matrix, comprising: providing a biphasic sphere comprising a gelatinous polysaccharide membrane enveloping an inner chamber; said inner chamber containing a fir...  
WO/2022/245662A1
A gluten-free vegetable hash-based flexible food product is described that maintains flexibility and malleability' following a freeze/thaw cycle and prior to a cooking process. An example food product, includes a combination of g!uten-fr...  
WO/2022/236434A1
The present disclosure relates to hashish products and processes for manufacturing same. The processes comprise mixing pre-treated isolated cannabis trichomes under conditions sufficient to obtain a resinous mixture and retrieving at lea...  
WO/2022/238662A1
Lipid composition comprising unsaturated lipids such as omega 3 and omega 6, antioxidants and phyllosilicate particles, wherein the phyllosilicate particles are clusters of sheets, wherein said antioxidants comprise water-soluble antioxi...  
WO/2022/238489A1
The present invention relates to a method of producing a fermented oil preparation from an oil preparation, said method comprising (a) admixing at least one food- and/or feed-grade microorganism to said oil preparation; and (b) thereby p...  
WO/2022/230823A1
Provided is an edible vegetable oil and fat in which a sesame-oil aroma is enhanced. This edible vegetable oil and fat has a sesame-oil aroma and contains 2-methylpyrazine, dimethylpyrazine, 2-furanmethanol, furfural, and pyrazine, the 2...  
WO/2022/230737A1
The present invention reduces an unpleasant taste of food products prepared using an edible oil/fat composition containing chlorophylls. The edible oil/fat composition comprises: (A) chlorophylls including one or more types selected from...  
WO/2022/230679A1
Provided is a flavor-imparting agent which contains an oil or fat as a base material and has an improved flavor, particularly has a sweet flavor and/or a milky flavor of a lactone having 6 to 14 carbon atoms. A flavor-imparting agent h...  
WO/2022/230559A1
The purpose of the present invention is to provide a novel method for producing a powdered fat or oil composition. Specifically, provided is a method for producing a powdered fat or oil composition comprising a fat or oil component compr...  
WO/2022/225763A1
The present technology provides a pumpable fat system that includes about 1.0 weight percent ("wt%") to 100 wt% of a first fat component that includes a percent solids content of at least 1.0 wt%, based on total weight of the pumpable fa...  
WO/2022/220755A1
The present disclosure describes compositions comprising at least one triacylglycerol (TAG), wherein the at least one triacylglycerol comprises at least one odd chain fatty acid (OCFA). Also described are methods of producing the same, a...  
WO/2022/213517A1
A blending method for a grease composition, comprising: establishing a linear programming constraint model according to requirements; designing a plurality of grease composition formulations corresponding to diseases according to the mod...  
WO/2022/211017A1
Provided is an oil/fat composition wherein eicosapentaenoic acid in an oil/fat is readily hydrolyzed by a pancreatic lipase, and saturated fatty acids in the oil/fat are not readily hydrolyzed by the same. An oil/fat composition wherei...  
WO/2022/210602A1
A method for crystallizing a fat/oil that addresses the problem of providing a method for crystallizing a fat/oil capable of obtaining a crystal fraction easily at a high yield, that is capable of obtaining a crystal fraction rich in SUS...  
WO/2022/209865A1
The purpose of the present invention is to provide a plastic oil and fat composition for a bakery food which increases the firmness to bite, the melt-in-the-mouth feeling, and the moist feeling of a bakery food. This plastic oil and fa...  
WO/2022/209887A1
The present invention addresses the problem of providing a chocolate that has a reduced trans fatty acid content, and still has excellent feel regarding melting in the mouth, flavor exhibition, and bloom resistance. Said problem of the p...  
WO/2022/209863A1
Provided is a production method for obtaining an edible oil and fat that has a low trans-fatty acid content and other exceptional qualities. This method for producing an edible oil and fat involves performing a purification treatment o...  
WO/2022/210600A1
The present invention addresses the problem of providing a fat or an oil having reduced glycidol and glycidol fatty acid ester contents. This method for producing a fat or an oil comprises an acid contact treatment process during a decol...  
WO/2022/209841A1
The present invention addresses the problem of providing an oily food that imparts a characteristic mouthfeel not experienced before in frozen dessert applications. An oily food for frozen desserts having a new mouthfeel with improved qu...  
WO/2022/210658A1
The present invention addresses the problem of providing an oil and fat for non-lauric-acid, non-trans-fat, untempered chocolates that are insusceptible to blooming over a long period of time even in the case of chocolates in which large...  
WO/2022/207886A1
The invention relates to an avocado solid oil characterized in that the palmitic acid content thereof relative to the total fatty acids is between 15% and 35% and the complete melting point thereof is within an interval ranging from 20°...  
WO/2022/210599A1
The present invention addresses the problem of providing an oil-and-fat composition for infant formula, the oil-and-fat composition having a reduced content of glycidol and a glycidol fatty acid ester. A method for producing an oil-and-f...  
WO/2022/200636A1
Pharmaceutical compositions containing microparticles containing stabilised oil, and methods for the production thereof. Pharmaceutical compositions that contain microparticles are described. The microparticles contain oil such as botani...  
WO/2022/202452A1
Provided is a method which is for producing refined oil and fat and by which oil and fat, in which the content of at least one among 3-MCPD and glycidol is sufficiently reduced, can be efficiently obtained. This production method compris...  
WO/2022/202158A1
A problem addressed by the present invention is to provide a method for easily promoting solidification of oil and fat and to provide an agent for promoting solidification used for the method for promoting solidification. The present i...  
WO/2022/200635A1
Food, beverage and nutritional supplements containing microparticles containing stabilised CBD oil, and methods for the production thereof" Food, beverage and nutritional supplements that containing microparticles are described. The micr...  
WO/2022/202410A1
The present invention determines a cooking environment in advance on the basis of a state of an edible oil and efficiently acquires information for preparing the cooking environment in order to provide a good-tasting fried food. This d...  
WO/2022/200420A1
The invention relates to a fat composition comprising at least 30% by weight of stearic acid (C18:0); and at least 45% by weight of saturated fatty acid (SAFA); and wherein the fat composition comprises from 1.0% to 8.0% by weight of SSS...  
WO/2022/190477A1
The purpose of the present invention is to provide a sauce adhesive property improving agent for improving an adhesive property of a sauce when the sauce is caused to adhere to a food product such as pasta. Provided is a sauce adhesive p...  
WO/2022/187414A1
An oleogel composition and a method to create the oleogel composition are described. The method includes: combining a gelator with an oil, co-melting the gelator and the vegetable oil at a temperature to form a melt, dispersing at least ...  
WO/2022/186707A1
The invention refers to an active principle composition dispersed in oil and to the preparation process thereof, including a first mixing step of an active principle with an oil and a second mixing step, decreasing the size of the partic...  
WO/2022/180208A1
The invention relates to a method of preparing an oil body solution, said method comprising the steps of a) Preparing a suspension of seed material and non-seed plant material; b) adjusting the pH of the suspension to between 6.5 to 10; ...  
WO/2022/180445A1
A method of improving a shelf-life of a food product is described. The method includes adding to the food products, a food preservative, wherein the food preservative comprises a coconut paring residue extract (CPRE), and wherein the CPR...  
WO/2022/178302A1
Described herein are systems and methods of manufacturing an oil comprising a triacylglyceride. The systems and methods may comprise: (a) providing an oleaginous microorganism; (b) culturing the oleaginous microorganism in a medium compr...  
WO/2022/176677A1
Provided is a novel material that exhibits a superior effect for muscle enhancement using a fatty acid. The present invention is a composition for muscle enhancement characterized by containing, as an active component, at least one sub...  
WO/2022/172975A1
[Problem] To make it possible to provide fresh and high-quality olive oil to consumers. [Solution] The present invention comprises a freezing stage, a thawing stage, and an extraction stage. During the freezing stage, olive fruits are ra...  
WO/2022/172897A1
Provided is a material having an excellent effect of enhancing umami (savoriness). An umami enhancing agent characterized by comprising, as an active ingredient, an enzymatic hydrolysate of an oxidized fat or oil. A fat/oil composition...  
WO/2022/172896A1
Provided is a material having an excellent effect of enhancing umami (savoriness). An umami enhancing agent characterized by comprising, as an active ingredient, an oxidized fat or oil prepared by oxidizing at least one fat or oil sele...  
WO/2022/161558A1
The invention relates to a polyglycerol fatty acid ester-containing composition which has the following three components, namely: first, polyglycerol fatty acid esters that can be obtained by esterifying polyglycerols, which have 2 to 10...  
WO/2022/164364A1
Disclosed is a vegetable fat composition for edible applications. The invention also relates to use of the vegetable fat composition for manufacturing a vegetable fat mixture; a vegetable fat mixture; use of the vegetable fat mixture in ...  
WO/2022/163370A1
Provided is a coloration inhibitor characterized by containing, as an active ingredient, a heated oil obtained by heat treating, at 120℃ or higher, the following: a crude starting oil containing the pressed oil of an oil/fat starting m...  
WO/2022/165164A1
Plant-based food products comprising enhanced binding agents, and reduced fat and calorics.  
WO/2022/156515A1
Disclosed are a dedicated triglyceride base oil for functional food, and a preparation method therefor and the use thereof. The dedicated triglyceride base oil is formed by means of performing ternary transesterification on medium-chain ...  
WO/2022/159204A1
A plant-based food product and methods of producing thereof. The plant-based food product may include a gel matrix formed from about 20% to 80% w/w of a liquid and about 15% to 50% w/w of a flour, a plant-derived protein or a combination...  
WO/2022/158297A1
Provided is a technology for maintaining a flavor demonstrated by a flavoring oil, and preventing the reduction thereof. The edible oil/fat composition according to the present invention contains a flavoring oil, is solidified, and is fo...  

Matches 151 - 200 out of 7,314