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Matches 251 - 300 out of 7,267

Document Document Title
WO/2013/166420A2
Edible phytosterol-containing compositions include molecular complexes of non- esterified phytosterols (P) and glycerine (G) in the form of liquid crystalline microparticles. Addition of an emulsifier (M) such as a monoglyceride or a mod...  
WO/2013/163112A1
Palm oil fractions having a low level of at least one of monochloropropanediol and glycidol esters and methods directed thereto are disclosed. Starting palm oil is subjected to alkali refining to reduce the level of free fatty acids, and...  
WO/2013/159149A1
The present invention relates to extracted lipid with high levels, for example 90% to 95% by weight, oleic acid. The present invention also provides genetically modified plants, particularly oilseeds such as safflower, which can used to ...  
WO/2013/161346A1
[Problem] To provide a powdered sustained release functional material in which a functional raw material has been enclosed in gelatin, a health food comprising said sustained release functional material, and a manufacturing method for th...  
WO/2013/153220A1
The present invention relates to microcapsules containing an oxidizable active, and a process for preparing the same.  
WO/2013/154610A1
One embodiment is a pressure sensitive adhesive label or tape that comprises a facestock, and a pressure sensitive adhesive composition disposed on the facestock and the pressure sensitive adhesive composition includes a product made fro...  
WO/2013/152340A1
An edible seed butter composition and food products including the seed butter composition are disclosed. Method for preparing the edible seed butter composition and food products are also disclosed.  
WO/2013/151931A1
The invention relates to a bakery fat system that is low in trans- and saturated fatty acids. A process for making the system of the present invention is also disclosed and a use in bakery applications, in particular in pastry applicatio...  
WO/2013/147130A1
The provision of an oil/fat composition that exhibits high oxidative stability despite containing a large amount of alpha-linolenic acid and exhibits less of a degradation odor when used in cooking and less off-odor from a rosemary extra...  
WO/2013/146529A1
The present invention provides a highly heat-resistant lipase which enables high-temperature random interesterification of a fat or oil. Incidentally, high-temperature random interesterification of a fat or oil cannot be achieved by a co...  
WO/2013/147138A1
This oil and fat composition contains, in all constituent fatty acid residues, 10 to 60 wt% of caprylic acid and/or capric acid, 7.9 to 50.0 wt% of palmitic acid, and 15 to 60 wt% of oleic acid. The weight ratio between the amount of pal...  
WO/2013/147132A1
The provision of an oil/fat composition that exhibits high oxidative stability despite containing large amounts of eicosapentaenoic acid and docosahexaenoic acid and exhibits less of a degradation odor when used in cooking and less off-o...  
WO/2013/146834A1
A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each i...  
WO/2013/147131A1
Provided is a new antioxidant composition in which the odor due to a rosemary extract is reduced. An antioxidant composition that contains the following components: (A) a rosemary extract; and (B) an extract from a plant in the Anethum g...  
WO/2013/147279A1
The suppression of blooming in non-tempered chocolates, particularly blooming countermeasures for non-lauric-acid and non-trans non-tempered chocolates, has been desired. In the present invention, blooming in non-tempered chocolates is s...  
WO/2013/145808A1
Provided is a method for manufacturing a purified glyceride composition with low glycidol and glycidol fatty acid ester content. This method for manufacturing a purified glyceride composition includes a contacting step for causing a glyc...  
WO/2013/136183A3
The present invention provides a chewable oral delivery vehicle comprising a chewable matrix and at least one soft gelatin capsule encapsulating an oxidizable fatty acid composition, wherein the at least one soft gelatin capsule is incor...  
WO/2013/131862A1
Glyceride composition obtainable from shea oil comprising at least 75 % by weight triglycerides and from 5 to 25 % by weight diglycerides based on the total weight of the composition, and having an oleic acid content of at least 65 % by ...  
WO/2013/132931A1
There is provided a method for preserving the temperature of a liquid, the method characterized in including a step for adding an edible-roasting-oil-containing oil to a liquid containing at least 80% by mass of water so that the amount ...  
WO/2013/131861A1
A glyceride composition comprises at least 75% by weight triglycerides and from 5 to 25% by weight diglycerides based on the total weight of the composition, wherein the glyceride composition comprises at least 65% by weight of oleic aci...  
WO/2013/129168A1
Provided are a flavor fat or oil-containing capsule food which ensures the sustaining of the flavor of a flavor fat or oil during mastication and shows little dripping, and a capsule-containing fat or oil composition which contains the a...  
WO/2013/129581A1
Provided is a method for easily producing, with high yield, a fatty acid composition having low saturated fatty acid content from a decomposed fatty acid composition that contains monoacylglycerol. A method for producing a fatty acid com...  
WO/2013/127882A1
According to the present invention there is provided a method of processing rice oil comprising the steps of, removing one or more phosphorus compounds from the rice oil (degumming); heating the rice oil to a temperature of between 200°...  
WO/2013/126561A1
The present invention relates to methods of making an oil product from plant material that is used to make alcohol (e.g., ethanol) via fermentation. The methods extract oil from the plant material (e.g., corn oil from corn) before exposi...  
WO/2013/125385A1
The present invention addresses the problem of providing a foamable oil-in-water emulsified product, and an oil or fat composition used in same, the product having: good emulsifying stability when used in a foamable oil-in-water emulsifi...  
WO/2013/117634A1
The present invention concerns a method for enriching a fatty body with carotenoids from fresh plant material containing such carotenoids, comprising the following successive steps: (a) centrifuging the fresh plant material, (b) mixing t...  
WO/2013/115634A1
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 ...  
WO/2013/114711A1
[Problem] To provide a soybean-oil-containing oil composition for suppressing the odor (bright-light odor of soybean oil) which occurs when storing a soybean-oil-containing edible oil in a bright place. [Solution] This oil composition co...  
WO/2013/114691A1
Provided are: an oil or fat composition containing a roasted sesame oil, which enables salty taste and Umami taste of a cooked product to be felt satisfactorily and/or can reduce the degree of an oily feeling of the cooked product; and a...  
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 ...  
WO/2013/108275A1
The present invention concerns a plant (1) for the production of edible oil, comprising one or more kneaders (G) for mixing a paste from which to extract the oil. In accordance with the invention, means (2, 3, 10) are included for operat...  
WO/2013/104659A3
There is provided a process for extracting a plant oil, comprising contacting an oil-containing plant material with an organic solvent comprising hexane; obtaining a mixture comprising the organic solvent and a crude plant oil derived fr...  
WO/2013/105624A1
The purpose of the present invention is to improve the flavor of a butter oil or fat composition in a non-enzymatic manner. A lactone in an oil or fat composition having a water content of 300 to 1200 ppm inclusive can be enriched by a s...  
WO/2013/102792A3
The present invention contemplates the creation of a low fluoride crustacean oil processed from a phospholipid-protein complex (PPC) formed immediately upon a crustacean (i.e., for example, krill) catch. Further, the crustacean oil may a...  
WO/2013/101559A1
This disclosure concerns vegetable oils and products containing the same comprising poly-unsaturated fatty acids. In some embodiments, this disclosure concerns novel oil processing methods that retain an amount of docosahexaenoic acid (D...  
WO/2013/099830A1
Provided is a method for producing, with a high yield, a fat and oil composition which has a high diacylglycerol content and has a favorable appearance at room temperature. This method for producing a refined fat and oil composition comp...  
WO/2013/093912A1
The present invention provides for a stabilized oxygen-sensitive flavoring agent particle for admixing to a food product comprising a core composition granule containing at least one oxygen-sensitive flavoring agent and at least one wate...  
WO/2013/092024A1
The present invention relates to edible composition comprising a fat phase, wherein the fat phase comprises less than 55% by weight of fat phase of saturated fatty acids, wherein the fat phase is structured by a lipophilic fibrous materi...  
WO/2013/088156A1
The invention is in particular concerned with a food product comprising one or more fats or oils and a carotenoid compound. The products of the invention may be used in reducing elevated total cholesterol, triglycerides and inflammatory ...  
WO/2013/082848A1
A triple-purpose machine for oil extraction, soymilk-making, and tofu-making, comprising a machine body (5), a controller (6), an oil extraction apparatus, a mixing cup (16), and a collecting cup (8). The oil extraction apparatus compris...  
WO/2013/084567A1
[Problem] To provide a palm-based oil inhibiting discoloration caused by heating, and a method for producing the same. [Solution] This palm-based oil has an iodine value of at least 58 and a γ-tocotrienol content of no more than 78 ppm....  
WO/2013/083066A1
The present invention relates to the processing field of food and agricultural products, in particular to the field of edible oil, and more particularly to a phospholipid-containing edible oil and preparation method thereof. The phosphol...  
WO/2013/080648A1
Provided is a production method whereby, in a fat or oil product etc., an increase in the content of glycidol and the like of a fat or oil can be inhibited even though a deodorization step is conducted under high-temperature conditions. ...  
WO/2013/082141A1
A method of obtaining lipids from microbial biomass such as algae is provided by treating microbial biomass with a solution containing at least one α-hydroxysulfonic acid to extract and recover liposoluble components. The α-hydroxysulf...  
WO/2013/075116A2
Disclosed here are compositions rich in omega-7 fatty acids, including palmitoleic acid, and products rich in omega-7 fatty acids derived from algal biomass. The algae and/or compositions rich in omega-7 fatty acids may be used in produc...  
WO/2013/075116A3
Disclosed here are compositions rich in omega-7 fatty acids, including palmitoleic acid, and products rich in omega-7 fatty acids derived from algal biomass. The algae and/or compositions rich in omega-7 fatty acids may be used in produc...  
WO/2013/068846A1
The present disclosure relates generally to processes for reducing impurities and separating natural components from a marine fatty acid oil mixture using at least one selective membrane, and compositions thereof.  
WO/2013/068443A1
The present disclosure relates generally to processes for reducing impurities and separating natural components from a non-marine fatty acid oil mixture using at least one selective membrane, and compositions thereof.  
WO/2013/064712A1
The present invention relates to a trans-fatty-acid-free edible emulsion comprising a vegetable oil, a cellulose ether with thermogelling capacity, and water, which can completely replace the fat content of a food product such as, for ex...  
WO/2013/065726A1
Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance agai...  

Matches 251 - 300 out of 7,267