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Matches 251 - 300 out of 6,805

Document Document Title
WO/2012/147075A1
Vegetable based oil preparation is disclosed. The preparation is especially useful as a margarine or butter substitute for baked goods, and comprises a mixture of at least one vegetable oil, preferably canola oil with olein, wherein the ...  
WO/2012/140937A1
[Problem] To provide an oil composition having, on the basis of an excellent crystallization-promoting effect, excellent usability and workability in terms of weeping of sugar on fried doughnuts, stickiness and food texture, filling stat...  
WO/2012/139588A3
The present invention relates to processes for the isolation of a phospholipid and for producing a polyunsaturated, long-chain fatty acids (PUFA)-enriched fraction from a fish oil comprising the steps of -providing a fish oil containing ...  
WO/2012/130746A1
The present invention generally relates to the field of refined oils. In particular, the present invention relates to refined plant oils substantially free of chlorinated contaminants, such as monochloropropanediol (MCPD), in particular ...  
WO/2012/130747A1
The present invention generally relates to the field of refined oils. In particular, the present invention relates to refined plant oils substantially free of chlorinated contaminants, such as monochloropropanediol (MCPD), in particular ...  
WO/2012/130744A1
The present invention generally relates to the field of refined oils. In particular, the present invention relates to refined plant oils substantially free of chlorinated contaminants, such as monochloropropanediol (MCPD), in particular ...  
WO/2012/132079A1
Provided is an oil and fat composition for cooking rice with which, by adding a small amount to polished rice, it is not only possible to improve rice luster, separation of grains, and flavor immediately after cooking, but also to minimi...  
WO/2012/130745A1
The present invention generally relates to the field of oil refinement. In particular, the present invention relates to the field of processes to produce refined oils, substantially free of contaminants, such as glycidyl esters, for exam...  
WO/2012/126958A1
A continuous process for fractionating a vegetable oil comprises stripping the vegetable oil in a vessel to form a top fraction and a bottom fraction, condensing a part of the top fraction in a scrubber at a first temperature and condens...  
WO/2012/121010A1
Provided are a butter cream having excellent foaming properties and a high meltability in mouth and an oil or fat composition suitable for the production of the butter cream. The oil or fat composition according to the present invention ...  
WO/2012/121381A1
The purpose of the present invention is to provide: a taste improvement agent capable of being obtained from a coffee extraction residue using a simple method, and imparting a synthetic taste to a food/drink; a food/drink containing the ...  
WO/2012/118116A1
[Problem] To provide an assembly comprising an edible-oil cleaning agent and a container, and a purification method of edible-oil using same. [Solution] A combined container body for enclosing an edible-oil cleaning agent, configured fro...  
WO/2012/114914A1
[Problem] To provide chocolates with which low-temperature bloom can be controlled. [Solution] The chocolates of the invention contain oils and fats, and these oils and fats comprise 50 to 85 mass% of triglycerides wherein an oleic acid ...  
WO/2012/114995A1
Provided are an organogel for assisting the intake of a food for persons with difficulty in swallowing/chewing, said organogel facilitating the production of a food that can be easily taken by persons with difficulty in swallowing/chewin...  
WO/2012/114133A1
Saffron (Crocus sativus L.) could be used not only as food color additive but also as major source of antioxidants, which could in turn add nutritional value to the foods. Saffron (Crocus sativus L) extractions were obtained in three dif...  
WO/2012/110432A1
Composition of one or more vegetable oils intended as triglycerides of natural origin with an oleic acid (C18:1) content less than 75%, preferably less than or equal to 74% which composition can be used for preparing dielectric fluids to...  
WO/2012/108593A1
The present invention relates to a method for producing krill oil, and to krill oil produced by the method. The method for producing krill oil comprises the steps of: preparing krill; adding proteinase into the krill so as to cause an en...  
WO/2012/109545A3
Methods are provided for pelletizing a microbial biomass, extracting a refined lipid composition from the pelletized biomass under supercritical conditions and distilling the refined lipid composition, at least once under short path dist...  
WO/2012/106176A3
The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening co...  
WO/2012/105073A1
[Problem] To provide a palm fraction soft oil with which a processed emulsified food product that is capable of withstanding refrigeration is obtained, as well as a method for producing the same. [Solution] The palm fraction soft oil of ...  
WO/2012/106176A2
The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening co...  
WO/2012/105548A1
An oil or fat composition for processed sea foods, which contains 10 mass% or more of a transesterified oil or fat produced using at least one palm-type oil or fat as a raw material, has a solid fat content (SFC) of 5-25% at 0-10°C, has...  
WO/2012/096561A3
The invention relates to an automated method for extracting palm oil from sterilized fruit bunches. It includes various control modules namely a Tipper Module (1 10), Tipper Hopper Door Module (120), Synchronized Conveyor Module (130), D...  
WO/2012/096561A2
The invention relates to an automated method for extracting palm oil from sterilized fruit bunches. It includes various control modules namely a Tipper Module (1 10), Tipper Hopper Door Module (120), Synchronized Conveyor Module (130), D...  
WO/2012/096655A1
The present invention describes dietary compositions and methods of using such compositions to treat chronic viral infections, including hepatitis B and hepatitis C infections.  
WO/2012/092463A1
Disclosed is a fat or oil useful for cooking applications which includes from 10 to 90% by weight diacylglycerols, and has a SFI of at least 15% at room temperature. In particular embodiments, the fat or oil is derived from palm oil, pal...  
WO/2012/088620A2
A simple, efficient method for obtaining a concentrate that comprises around 80% by weight ω-3 fatty acid ethyl esters from a composition of material that contains ω-3 fatty acid esters or free ω-3 fatty acids, which comprises the fol...  
WO/2012/088620A3
A simple, efficient method for obtaining a concentrate that comprises around 80% by weight ω-3 fatty acid ethyl esters from a composition of material that contains ω-3 fatty acid esters or free ω-3 fatty acids, which comprises the fol...  
WO/2012/086565A1
The purpose of the present invention is to provide a method, whereby, in the dry fractionation of an oil or fat, a decrease in solid-liquid separation efficiency, said decrease being caused by the engulfment of a filtrate fraction into a...  
WO/2012/086620A1
Disclosed is a fat and/or oil composition which contains (A) 0.02-1.8% by mass of a free triterpene alcohol and (B) 1.4% by mass or less of a fatty acid ester type triterpene alcohol, with the mass ratio of (A)/(B) being more than 1. The...  
WO/2012/079964A1
The invention relates to an edible fat blend comprising liquid oil and structuring fat, the fat blend comprising a mixture of triglycerides in a specific weight ratio and wherein the fat blend comprises 15 to 35 wt% saturated fatty acids...  
WO/2012/081546A1
Disclosed are a powdered oil composition with excellent dispersibility in water, a production method thereof, and a method of improving the functionality of an oil-in-water emulsion. The powdered oil composition is configured to contain:...  
WO/2012/079955A1
The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. One aspect of the invention relates to a process for compacting a ...  
WO/2012/077614A1
The objective of the present invention is to find a lipase that is derived from a microorganism and suitable for random transesterification and to provide a highly practical random transesterification method for fats and oils. Specifical...  
WO/2012/072624A1
Edible oil with improved spattering behaviour containing 0.01 to 1% w/w hydrophobin.  
WO/2012/069677A1
The present invention relates to a method for treating oils and/or fatty acids, characterized in that it comprises applying ultraviolet rays to the oil and/or fatty acid for a period of between 5 and 60 minutes; next, ultrasound is appli...  
WO/2012/067132A1
An oil or fat composition comprising 0.02-0.65 mass% of free triterpene alcohol and 0.18 mass% or less of γ-oryzanol. Provided is an oil or fat composition which can be used in cooking, and can improve the performance, such as textures ...  
WO/2012/063794A1
This method for producing an oil or fat that contains γ-oryzanol is characterized by comprising: a step (A) for obtaining a treated oil or fat product having an oil layer and an alkaline oil cake layer containing an γ-oryzanol salt; an...  
WO/2012/061899A1
A commercially packaged, edible fat product derived from the fatty tissue of wagyu beef cattle; method of manufacturing same; and food products incorporating same.  
WO/2012/063629A1
Provided is an oil or fat composition for bakery foods, said oil or fat composition being capable of, in a composite food which comprises a combination of a bakery food with an oil-based food, inhibiting whitening in the bakery food part...  
WO/2012/059702A1
The invention relates to a process for producing an emulsifying composition based on hydrogenated lecithin comprising the following steps: a) preparation of a mixture comprising lecithin and a lipid solvent, b)hydrogenation of the mixtur...  
WO/2012/053354A1
[Problem] To provide: a plastic fat composition which is capable of providing a plastic fat food that retains adequate meltability in the mouth after long-term storage, while being excellently easy to apply and having good filling workab...  
WO/2012/052471A1
Disclosed is an edible product containing 15-80 wt% of triglycerides, 20-85 wt% of filler, and at most 15 wt% water, wherein the triglycerides contain as acid residues 20-70 wt% of total SAFA, at most 5 wt% of TFA, thereby C8, C10 and C1...  
WO/2012/050144A1
The purpose of the present invention is to provide: a deoxidizing agent for edible oils, which has excellent deoxidizing capability; and a method for regenerating a used edible oil using the deoxidizing agent. The present invention relat...  
WO/2012/050423A1
The present invention provides a method for fractionating an oil composition containing at least 80% by weight of diacylglycerol into a solid fraction and a liquid fraction, which heats the oil composition to an elevated temperature, coo...  
WO/2012/043548A1
The present invention addresses the problem of developing a fat and oil composition which is useful for accelerating or omitting tempering in a chocolate manufacturing process and which can hold StOSt-type triglyceride crystals in a fine...  
WO/2012/040969A1
Method for preparing vegetarian flavoring oil, including the following steps: mixing raw materials according to the following weight portions, amino acid or salt thereof: 0.1-10, reducing sugar: 0.1-10, VB1: 0-10, hydrolyzing vegetable p...  
WO/2012/041682A1
The invention relates to a spray crystallization process for making solid particles suitable for structuring an oil containing dispersion, solid particles obtainable by said process and use of said particles for structuring oil containin...  
WO/2012/036145A1
Provided is an oil and fat composition which contains diacylglycerol and wherein crystal deposition is suppressed, even at low temperatures. The oil and fat composition contains at least 20 mass% of components (A) and (B), with (A) being...  
WO/2012/035901A1
[Problem] To provide a production method for a fat and oil composition that suppresses the odor of palm despite using a palm-based fat or oil , and to provide fried food using same. [Solution] The production method provided by the presen...  

Matches 251 - 300 out of 6,805