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Matches 251 - 300 out of 7,008

Document Document Title
WO/2013/051388A1
The purpose of the present invention is to provide 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, inhib...  
WO/2013/051706A1
Provided is an oil/fat composition that can increase the flavor of a heat-cooked article and has a suppressed degradation odor during heat-cooking, even while containing much eicosapentaenoic acid and docosahexaenoic acid. The oil/fat co...  
WO/2013/045799A3
The present invention relates to a method for extraction from Lesquerella seeds having an acid value of less than 6 mg KOH/g, said method including the following steps: a seed-processing step i) that includes a single operation of flatte...  
WO/2013/045799A2
The present invention relates to a method for extraction from Lesquerella seeds having an acid value of less than 6 mg KOH/g, said method including the following steps: a seed-processing step i) that includes a single operation of flatte...  
WO/2013/048591A1
Methods and compositions are provided for inducing physiologic hypertrophy in a cell for treatment or prevention of a cardiovascular disease or condition, wherein the compositions are based on the fatty acid levels in fasted versus fed p...  
WO/2013/039898A1
Biomarkers relating to pancreatic Beta-cell function, pancreatic Beta-cell glucose sensitivity, insulin resistance, and/or pancreatic Beta-cell-related disorders are provided. Methods based on the same biomarkers are also provided.  
WO/2013/037605A1
Disclosed is a mixing apparatus which is characterized by a specific range of cavity diameters in combination with a specific range for the size of the inner element (i.e. the maximum diameter, typically of the rotor). Said mixing appara...  
WO/2013/036096A1
This invention relates to a method for producing a triacylglycerol oil containing 96.5% or more of triacylglycerol, from refined palm oil. The method comprises the steps of heating an oil source containing triacylglycerol at a temperatur...  
WO/2013/031332A1
The purpose of the present invention is to provide: an oil composition for sautéing which has sufficient non-stick properties even when a small amount thereof is used; and a method for producing the same. The oil composition for sautéi...  
WO/2013/031333A1
The purpose of the present invention is to provide: an oil composition containing lecithin which has sufficient non-stick properties and excellent preservability; and a method for producing the same. The oil composition is characterized ...  
WO/2013/030611A1
The invention relates to a fatty composition that, when applied in a spongy and doughy state, in the production of cracker or soda-type biscuits, imparts a higher level of breaking resistance to the final product, in addition to more vol...  
WO/2013/030426A1
The invention relates to a method for obtaining olive oil and at least one multifunctional ingredient from olives. The method is characterised in that it comprises the following steps consisting in: (a) obtaining olive pulp, (b) dehydrat...  
WO/2013/027730A1
 A hard butter containing at least 55 mass% of a diacylglycerol which satisfies (1) and (2): (1) the diacylglycerol contains 70-99 mass% of disaturated diacylglycerol (SS); (2) the total amount of saturated fatty acids having 16 or 18 ...  
WO/2013/027700A1
 A food composition characterized by: comprising three components, (a) a gallate-type catechin and/or tannic acid, (b) collagen having an average molecular weight of at least 4,000, and (c) a thickening stabilizer; the aforementioned c...  
WO/2013/027727A1
An oil/fat composition containing at least 50% by mass of a diacylglycerol satisfying the following conditions: (1) the disaturated diacylglycerol (SS) content of said diacylglycerol is 5-50% by mass; (2) the monosaturated-monounsaturate...  
WO/2013/027439A1
[Problem] To provide an oil composition having a hydrogenated aroma and flavor as in the past and having persistence of a hydrogenated aroma, while holding the trans fatty acid content to that of conventional salad oil, as well to provid...  
WO/2013/027731A1
An oil or fat composition which contains 50 mass% or more of diacylglycerols, in said diacylglycerols, the content of fatty acids having 20 or more carbon atoms being 12 mass% or more relative to the total constituting fatty acids thereo...  
WO/2013/027729A1
An oil/fat composition containing at least 50% by mass of a diacylglycerol satisfying the following conditions: (1) the disaturated diacylglycerol (SS) content of said diacylglycerol is 20-92% by mass; (2) the monosaturated-monounsaturat...  
WO/2013/018430A1
To provide a method for suppressing deterioration of the flavor of an oil or fat during storage at low temperatures. A method for producing a glyceride composition of the present invention is characterized by comprising a step wherein on...  
WO/2013/018412A1
To provide: a purified glyceride composition which contains less 3-chloropropane-1,2-diol and less fatty acid esters of 3-chloropropane-1,2-diol; and a method for producing the purified glyceride composition. [Solution] A method for prod...  
WO/2013/014622A1
There is provided a palm olein composition comprising: (a) palm olein oil (b) (i) a lactic acid ester selected from an ester of lactic acid and a C12 to C22 fatty acid, salts thereof and mixtures thereof; or (ii) a fumaric acid ester sel...  
WO/2013/014344A2
The invention relates to a method for extracting an unsaponifiable fraction contained in an oil or a vegetable butter, in an oil from a microorganism, in a concentrate of oil or vegetable butter or oil from a microorganism, or in a co-pr...  
WO/2012/175772A3
The invention relates to sunflower seed oil having a high total phytosterol content, which is characterised in that it contains between 7660 and 14980 mg of phytosterols per kg of non-refined oil.  
WO/2012/177355A1
Disclosed herein are shortening compositions comprising from about 40% to about 90% sucrose polyester, by weight, wherein said shortening compositions may comprise, based on total weight of the shortening composition, a Solid Fat Index o...  
WO/2012/169997A1
A protected a-amylase is described. Pelletization and encapsulation technology, in which slow-release materials and pH-sensitive materials are used to protect the α-amylase from inactivation at low pH. The protected α-amylase was found...  
WO/2012/168727A1
The present invention provides a process for controlling the crystallisation of triglyceride, the process comprising the steps of (i) providing a triglyceride (ii) contacting the triglyceride with a mono or di ester of glycerol and Morin...  
WO/2012/168723A1
The present invention provides a dispersion comprising (i) a triglyceride continuous phase; (ii) a triglyceride dispersed phase; and (iii) a mono or di ester of glycerol and Moringa oil.  
WO/2012/168882A1
A composition comprising a core comprising at least one oxygen-sensitive liquid natural pharmaceutically or nutritionally active agent absorbed or adsorbed onto an absorbent, an intermediate layer, comprising an interfacial tension adjus...  
WO/2012/169457A1
A method for fractionating oil and fat, characterized in that an oil/fat having a triglyceride content of 60 wt% or more and including, among all triglycerides, 10-70 wt% of an XXX triglyceride and 10-50 wt% of a X2U triglyceride, is mix...  
WO/2012/169718A1
Disclosed are a method for decreasing 3-chloro-1,2-propanediol (hereinafter, '3-MCPD') forming substances (hereinafter, '3-MCPD-FS') generated in refining edible oil, as well as the edible oil containing decreased 3-MCPD-FS. More particu...  
WO/2012/165397A1
Problem: To provide a method for producing palm oil capable of suppressing the production of a 3-monochloropropane-1,2-diol fatty acid ester at a low cost. Solution: A method for producing crude palm oil in which free chlorine has been r...  
WO/2012/162831A1
The present invention provides a non-interesterified fully hydrogenated oil:oil:emulsifier composition crystallized to beta polymorphic structure having less than 5% trans-fats. The shortening composition can be used as a shortening and ...  
WO/2012/160851A1
[Problem] An oil or fat composition capable of suppressing a cooked odor without the use of an additive such as an emulsifier is provided. [Solution] This oil or fat composition is characterized in comprising an edible oil or fat and an ...  
WO/2012/161105A1
The purpose of the present invention is to provide: a non-tempering type hard butter which contains substantially no trans fats, and which both reduces saturated fatty acids and melts in the mouth; a chocolate using said hard butter; and...  
WO/2012/161294A1
Provided is an oil or fat composition rich in diacylglycerol, including a high content of oleic acid in a constituent fatty acid thereof and having a good appearance at normal temperature. Specifically, the oil or fat composition satisfi...  
WO/2012/157470A1
[Problem] To provide: an oil or fat composition which has a low trans fatty acid content and can be used as a non-lauric and non-tempered hard butter; and an oily food which comprises the oil or fat composition, has good heat resistance,...  
WO/2012/153681A1
 An agent for improving the untangling of noodles is characterized by comprising, in 100 parts by weight of an aqueous medium, 0.5-30 parts by weight of gum arabic as a thickening agent, 0.05-5 parts by weight of a higher fatty acid gl...  
WO/2012/150582A1
An oil composition is disclosed, especially adapted for the use of seniors, and is branded as a composition for seniors and/or for the elderly. The composition comprises canola oil, at least 10% (by weight) olive oil, Omega 3 fatty acids...  
WO/2012/147554A1
[Problem] An objective of the present invention is to provide an oil having the flavor of the odor of hydrogenation (hydrogenation odor) regardless that the trans fatty acid content is sufficiently low, and an oil-containing food that us...  
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/2012/139588A3
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/2012/140937A1
[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/2012/130747A1
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/2012/130746A1
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/2012/132079A1
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/2012/130744A1
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/2012/126958A1
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/2012/121381A1
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/2012/121010A1
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 ...  

Matches 251 - 300 out of 7,008