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Matches 251 - 300 out of 8,163

Document Document Title
WO/2015/098932A1
The present invention addresses the problem of providing a method for suppressing an increase in the viscosity of a water-containing heat-resistant chocolate dough, said water-containing heat-resistant chocolate dough being in a molten l...  
WO/2015/093372A1
 Provided is a fat containing 10-80 mass% of 1,3-distearoyl-2-oleoylglycerol (SOS) and containing triple chain-length β-type SOS crystals. A diffraction peak (A) corresponding to spacing of 3.95-4.05 Å, a diffraction peak (B) corres...  
WO/2015/093484A1
 The solubility of sesamin in fish oil and/or wheat germ oil is improved. Specifically, γ-oryzanol is combined with fish oil and/or wheat germ oil and sesamin.  
WO/2015/095688A1
The present invention relates to processes for obtaining a lipid from a cell by lysing the cell to form a lysed cell composition and obtaining the lipid from the demulsified lysed cell composition. The invention is also directed to a lip...  
WO/2015/095690A3
Disclosed are processes for obtaining a microbial oil comprising one or more polyunsaturated fatty acids (PUFAs) from one or more microbial cells by lysing the cells to form a lysed cell composition and then recovering the oil from the l...  
WO/2015/095693A3
Disclosed herein are processes for obtaining a microbial oil comprising one or more polyunsaturated fatty acids (PUFAs) from one or more microbial cells by lysing the cells to form a lysed cell composition and then recovering the oil fro...  
WO/2015/093310A1
The problem addressed by the present invention is to provide a baked confection that has secure shape retention despite a high oil content, has a crisp sensation, does not break easily, and has favorable fragrance. The baked confection, ...  
WO/2015/086760A1
The present invention relates to a lipid composition comprising at least 5 wt% of a structuring agent dispersed in oil or fat wherein the structuring agent comprises at least 50 wt% of triacylglycerol containing a glycerin skeleton ester...  
WO/2015/088433A1
Method of increasing a main endotherm melt peak position of a vegetable fat or fractions thereof to an increased value compared to a starting value, said increased value being about 40 °C or higher. The main endotherm melt peak position...  
WO/2015/086672A1
The invention relates to a method for purifying a first polyunsaturated fatty acid based on an initial mixture, the initial mixture comprising at least one second fatty acid in addition to the first polyunsaturated fatty acid, the method...  
WO/2015/083635A1
The problem addressed by the present invention is to provide a material for a swollen food of layered flour that, while having a crisp-baked mouthfeel, can be enjoyed with a mouthfeel that is soft with favorable melting in the mouth. Als...  
WO/2015/081270A1
This disclosure concerns recombinant host organisms genetically modified with a polyunsaturated fatty acid (PUFA) synthase system and one or more accessory proteins that allow for and/or improve the production of PUFAs in the host organi...  
WO/2015/076164A1
A powdered oil or fat composition which comprises an edible oil or fat, indigestible dextrin and a caseinate as essential components. It is preferable that the powdered oil or fat composition comprises 5 to 84.9 mass% of an edible oil or...  
WO/2015/072406A1
 Provided are a highly versatile fat containing a polyunsaturated fatty acid and a foodstuff in which said fat is used, said fat having good flavor and exceptional oxidation stability. A fat containing a polyunsaturated fatty acid, the...  
WO/2015/072913A1
The invention relates to a cocoa butter stabilizing fat composition comprising components A and B, said component A being present in an amount of ≥50% (w/w) of said cocoa butter stabilizing fat composition, and said component B being p...  
WO/2015/072208A1
[Problem] To provide: a novel compound capable of imparting an excellent crystallization-accelerating property to an oil or fat; and a use of the compound. [Solution] A polymeric compound according to the present invention is represented...  
WO/2015/064833A1
The present invention relates to a method for preparing krill oil with low fluorine, a low acid value, a low peroxide value, and high astazanthin, and to krill oil prepared thereby. The method for preparing krill oil according to the pre...  
WO/2015/064569A1
Provided is a cooking fat that uses substances that are easily and inexpensively acquired, makes improvements with regard to issues associated with cooking fats, and can withstand use over long periods of time. By incorporating 11-300 pp...  
WO/2015/061926A1
A method for extracting grape seed oil by utilizing cellulose comprising removing impurity from grape seed; drying the grape seed and crushing the grape seed into powder; adding a citric acid-sodium citrate solution at a ratio of 1:5 to ...  
WO/2015/059270A1
The present invention relates to an antioxidant composition intended for oxidative stabilisation of marine, animal or plant oils, in particular those rich in polyunsaturated fatty acids. To that end, the invention proposes an antioxidant...  
WO/2015/055775A1
The present invention relates to multilayer microcapsules containing an oxidizable active, and a process for preparing the same.  
WO/2015/057139A1
The present invention relates to a process for the mitigation of 2-MCPD, 3-MCPD, esters thereof and glycidyl esters in vegetable oil comprising the steps of a) subjecting the vegetable oil to one or more refining steps and b) subjecting ...  
WO/2015/055562A8
The present invention relates to a process for preparing an oil composition from a grain material comprising incubating the grain material with a proline-specific endoprotease and preparing the oil composition. The process may be applied...  
WO/2015/055562A1
The present invention relates to a process for preparing an oil composition from a grain material comprising incubating the grain material with a proline-specific endoprotease and preparing the oil composition. The process may be applied...  
WO/2015/053614A1
Present invention discloses an oil palm composition for use in prevention or treatment of Alzheimer's disease. The composition is useful in impeding formation of neurotoxic peptide. Present invention can be used in preparation of a medic...  
WO/2015/053252A1
 Provided are a flavor enhancer for oils and fats containing a polyunsaturated fatty acid, said agent comprising a basic peptide, and an oil and fat composition containing a polyunsaturated fatty acid and comprising: an oil and fat whi...  
WO/2015/052026A1
A process for manufacturing an edible water-in-oil spread, which process has the advantages of the cool blending process for manufacturing spreads, with improved rework capabilities. This is achieved by combining a stirred tank with reci...  
WO/2015/052171A1
The present invention relates to an edible lipid composition comprising olive oil and a stearidonic acid component (SDA component) comprising high amounts of SDA, such as at least 6% by weight SDA.  
WO/2015/050165A1
A tempering-type oil or fat for chocolate, containing 0.3 to 15% of a randomly interesterified oil or fat prepared from a raw material oil or fat such that saturated fatty acids account for 5 to 50% of the constituent fatty acids of the ...  
WO/2015/050071A1
The present invention addresses the problem of increasing the absorption efficiency of polyunsaturated fatty acids such as EPA and increasing the utilization efficiency of the same. Provided is a novel agent for improving cardiovascular ...  
WO/2015/050220A1
In the constituent fatty acid moieties in this oil/fat composition, there is 20-60 wt% of an n-3 polyvalent unsaturated fatty acid, 10-30 wt% of caprylic acid and/or capric acid, and 15-40 wt% of palmitic acid, the total amount of palmit...  
WO/2015/050059A1
The present invention addresses the problem of providing a solidification promoter capable of improving the solidification property, mold release property, and crystal stabilization speed of an oil and fat food such as chocolate by a sma...  
WO/2015/050429A1
A method for producing an organoleptic acceptable and quality stable product to act as delivery system of lipophilic nutrients from red palm olein is provided as a preferred embodiment of the present invention. Microcapsules comprised of...  
WO/2015/050156A1
A fat for non-tempered chocolate or a fat for tempered chocolate is made to contain a specific amount of a malonyl isoflavone glycoside that is not readily soluble in fats, whereby a fat composition for chocolate that makes it possible t...  
WO/2015/047170A1
The present invention relates to an edible fat composition comprising a blend of vegetable oils and animal fat with a combined fatty acid composition of about 3-15% of C14:0 and about 2-6% of C16:1 and a total of short chain triglyceride...  
WO/2015/040839A1
 An interesterified oil or fat, wherein constituent fatty acids having 6-10 carbon atoms account for 20-65 mass% and constituent saturated fatty acids having 16-18 carbon atoms account for 35-80 mass% of the total amount of constituent...  
WO/2015/036164A1
The invention is directed to an edible fat continuous product comprising: an overrun from 0 to 500 %; and from 7 to 30 wt. % of sucrose fatty acid ester having a HLB value from 2 to 7; and from 0.01 to 5 wt. % of particulate anti-spatter...  
WO/2015/024791A1
A fat composition comprises: greater than 70 % by weight palmitic acid present in glycerides; and from 2 to 12 % by weight P20 triglycerides, wherein P is palmitic acid and 0 is oleic acid; wherein the fat composition has a weight ratio ...  
WO/2015/023174A1
The present invention relates to a sterilisation system with integrated programmable control of steam management and material handling thereof, the sterilisation system (10) comprises: a) at least one elongated vessel (20), the vessel (2...  
WO/2015/020236A1
Provided is a fat or oil composition rich in eicosapentaenoic acid and docosahexaenoic acid, while having high oxidative stability and suppressed degradation odor and unpleasant odor at the time of cooking even after storage. The fat or ...  
WO/2015/016045A1
Provided is a chocolate that can be molded into a block or plate shape or granulated and which has a soft and refreshing melt-in-the-mouth effect (spreading softly in the mouth with a cooling, refreshing effect). Also provided is a hard ...  
WO/2015/015116A1
The invention relates to a novel product comprising at least one hyperoxygenated oil of plant origin, the definition of said oil in UV spectrophotometry being between 10 and 20 for factor E270 and between 8 and 60 for factor E232. Said p...  
WO/2015/016044A1
Provided is a chocolate that can be molded into a block shape or a plate shape or granulated and which gently melts in the mouth. Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat ...  
WO/2015/011307A1
The invention relates to a natural product comprising a mixture of fish oil and/or algae oil and virgin vegetable oils, for use in the preparation of sea-derived food products, for: creating a gastronomically satisfying oil with a pleasa...  
WO/2015/004002A1
The invention relates to the use of encapsulated oils for the preparation of fat based confectionery compositions and products, to confectionery products and compositions comprising encapsulated oil and to processes for the preparation t...  
WO/2015/005128A1
 To provide a frozen confectionery and an oil and fat for producing confectionery having an excellent oxidation stability and an excellent flavor. A confectionery and an oil and fat for producing confectionery containing 15 to 500 weig...  
WO/2014/208613A1
 A powder composition containing a fat-soluble substance, starch hydrolyzate, and low-molecular surfactant, wherein the powder composition is characterized in that when the molecular weight distribution in the starch hydrolyzate is mea...  
WO/2014/209830A1
A method of producing fatty acid esters in situ from microbial biomass such as algae is provided by treating microbial biomass with a solution containing an alcohol and at least one α-hydroxysulfonic acid. Fatty acid ester can be direct...  
WO/2014/206928A1
The present invention provides a confectionery vegetable fat comprising 0.1 –10% by weight of the total fat content of fatty acid monoglycerides, the weight ratio between saturated fatty acids and unsaturated fatty acids in the fatty a...  
WO/2014/203219A1
The invention relates to a lipid composition comprising fatty acids mainly in the form of triacylglycerols, in which composition at least 50% of the fatty acids are 14-methyl pentadecanoic acids, and at least 8% of the fatty acids are 12...  

Matches 251 - 300 out of 8,163