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Matches 251 - 300 out of 6,441

Document Document Title
WO/2011/152869A1
The subject invention relates to a variety of formulations of bipolar trans.carotenoids including pharmaceutical compositions for oral delivery of a bipolar trans carotenoid comprising i) a bipolar trans carotenoid, ii) a cyclodextrin, a...  
WO/2011/150411A1
Methods and compositions for the production of food compositions, oils, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing microorganisms and methods of low cost cultivation of suc...  
WO/2011/150410A2
Methods and compositions for the production of oil, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing microorganisms and methods of low cost cultivation of such microorganisms. Mi...  
WO/2011/147747A1
The present invention relates to an antioxidant composition comprising a galactolipid, ascorbic acid and/or a derivative thereof, and at least one further lipid. Further aspects of the invention are the method of manufacturing such an an...  
WO/2011/145101A1
Detoxified and purified Argemone oil, without transesterification, for edible use as well as nonedible use such as biodiesel and process for preparation thereof is disclosed herein.  
WO/2011/145106A3
The present invention discloses the oil of Olax Scandens for use as bio-additive to petroleum diesel and to the process for extraction, modification and characterization of Olax scandens oil.  
WO/2011/143520A1
Described herein are shortening compositions having reduced levels of saturated and trans fats. The compositions comprise cellulose fibers, a hard fat and a liquid oil. Also provided are methods of preparing such compositions and use the...  
WO/2011/141750A1
This invention provides oral nutraceutical or pharmaceutical compositions comprising a physiologically tolerable capsule provided with a chewing or bubble gum coat (preferably a chewing gum coat) and containing a physiologically tolerabl...  
WO/2011/138957A1
Disclosed is a method for purifying an edible oil or fat, which enables the reduction in the contents of chlorine compounds each having a relatively low molecular weight, e.g., 3-monochloro-propanediol and ester compounds thereof, in the...  
WO/2011/138034A1
A fat blend comprises: (i) a first fat having a solid fat content at 25°C of at least 75 % and comprising combined SOS and SSO fats in an amount of greater than 86 % by weight, wherein S is saturated fatty acid having from 16 to 18 carb...  
WO/2011/138918A1
Provided are a fat composition, which is a non-tempered hard butter being of a non-lauric acid type but having a low trans-fatty acid content, and, when used as a coating chocolate, shows excellent processability and imparts a good appea...  
WO/2011/136662A1
The invention relates to the encapsulation of oxidisable lipids. In particular, the invention provides an oil-in-water emulsion comprising droplets of a core lipid coated with nanoemulsion droplets, wherein the nanoemulsion droplets comp...  
WO/2011/134627A1
A method of preparing an edible oil composition, suitable for use in the preparation of a food product, comprises mixing from 1 % to 15 % by weight of fat particles with a liquid oil and storing the resulting composition for up to 10 wee...  
WO/2011/134627A8
A method of preparing an edible oil composition, suitable for use in the preparation of a food product, comprises mixing from 1 % to 15 % by weight of fat particles with a liquid oil and storing the resulting composition for up to 10 wee...  
WO/2011/132813A1
The present invention relates to a dry fractionation method for a reactant produced by the enzymatic transesterification of vegetable or animal oil and fat with a fatty acid derivative, wherein the method is characterized in that oil and...  
WO/2011/132734A1
Disclosed is a liquid oil and fat that uses inexpensive palm oil and fat as a raw material, whereby an inexpensive liquid oil and fat, which combines particularly high liquid and oxidation stability properties, and solid fat containing a...  
WO/2011/130573A1
Oleaginous yeast can be used to produce oil that can be extracted from oleaginous yeast biomass and converted into a wide variety of useful products, including fuels, hydrocarbon compositions, and/or oleochemicals.  
WO/2011/124690A1
The present invention relates to butter-derived spreads, i.e. mixtures containing a first butter, a milk fat source and vegetable oil, as well as a method of producing such butter-derived spreads.  
WO/2011/126075A1
Disclosed is a fat or oil composition containing a vitamin B1 derivative or a salt thereof in an amount of 44 to 8,000 ppm in terms of thiamine and having a hydroxyl group value of 9 to 100 mg-KOH/g, wherein the content C (ppm) of the vi...  
WO/2011/126891A2
Disclosed are lipid compositions useful in formulating food products. The lipid compositions are capable of enhancing fatty and creamy mouthfeel to the food in which they are incorporated. In one form, the lipid compositions contain effe...  
WO/2011/122184A1
Provided is an oil and fat composition. When determined by the German Society for Fat Science (DGF) standard method C-III 18(09), the oil and fat composition has an MCPD-FS content (ppm) of 5 ppm or less, a diacylglycerol content of 5 ma...  
WO/2011/121865A1
From the viewpoint of reducing the burden on the environment, there has been a demand for an environmentally friendly technique which enables reduction of the amount of waste used oil by using a frying oil for a longer period of time. Co...  
WO/2011/120766A1
The present invention provides an edible tomato-based product comprising: - 5-99.9 % by weight of dry matter oftomato-derived components other than water; - 30-95 wt.% of water; - 0.1-30 wt.% of oil; wherein the oil contains at least 10 ...  
WO/2011/122339A1
Provided is an oil and fat composition for deep frying, which can be used over a long period of time, wherein coloring and odor caused by heat when cooking with heat and an increase in the acid value can be inhibited. An oil and fat comp...  
WO/2011/122188A1
Disclosed is an oil or fat composition which has an MCPD-FS content X (ppm) measured according to the Deutsche Gesellschaft für Fettwissenschaft (DGF) standard method C-III 18 (09) and a hydroxyl value Y that satisfy the relation in mat...  
WO/2011/121989A1
Disclosed is a particulate composition that is a solid at room temperature, which has excellent oxidative stability, which encapsulates a large quantity of a substance such as a hydrophilic substance, which, when coating the substance co...  
WO/2011/115491A1
The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes.  
WO/2011/114862A1
Disclosed is a production process for refined fats and oils, whereby after a first steaming treatment, in which fats and oils are brought into contact with steam, the fats and oils are treated by being brought into contact with an adsorb...  
WO/2011/113128A1
The fish- and plant-oil preparations described in the application comprise different combinations of three to five oils extracted from canola, linseed, fish, olive, coconut, sunflower, Moriche palm and the docosahexaenoic fatty acid (DHA...  
WO/2011/114863A1
Disclosed is a method for producing refined oils and fats, wherein a first steaming treatment is performed in which steam is brought into contact with oil or fat, and then a second steaming treatment is performed in which steam is brough...  
WO/2011/115490A1
The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes.  
WO/2011/115476A1
The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes later in life.  
WO/2011/115063A1
Provided is a fat and oil composition for producing raw chocolate that curbs low-temperature bloom, particularly in chocolate products that contain seeds and nuts. This is achieved by using a fat and oil composition that has a specific t...  
WO/2011/110516A1
A method of treating an edible oil to remove aldehydes comprises contacting the oil with an amino acid and an adsorbing agent. The amino acid and the adsorbing agent are contacted with the oil separately or as a mixture.  
WO/2011/110967A1
In one aspect, provided herein is a process for refining a plant oil, comprising a step of contacting the oil with an enzyme which is capable of hydrolysing chlorophyll or a chlorophyll derivative, wherein the enzyme is contacted with th...  
WO/2011/107993A1
An edible spread formulation and method of production thereof, the formulation including: (a) at least 2% olive oil by weight; (b) at least one edible oil, in addition to the olive oil, the formulation containing a total of 12% to 78%, b...  
WO/2011/106618A1
Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are described. The compositions can advantageously ...  
WO/2011/106618A8
Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are described. The compositions can advantageously ...  
WO/2011/102004A1
Provided is a method for producing a nonaqueous paste-type fat-based food, whereby appropriate saltiness and sweetness can be obtained in a well-balanced manner and a high productivity can be achieved. The method for producing a nonaqueo...  
WO/2011/103151A2
Provided herein are oil compositions comprising an interesterified structured lipid component, the component being an interesterifcation reaction product of an amount of a medium chain triglyceride, an amount of a long chain domestic oil...  
WO/2011/102477A1
Provided is a fat or oil for enhancing taste, which can quantitatively enhance the taste per se of a food material comprising a taste-imparting substance, promote the initial rise of the taste expression thereof and improve the durabilit...  
WO/2011/103151A3
Provided herein are oil compositions comprising an interesterified structured lipid component, the component being an interesterifcation reaction product of an amount of a medium chain triglyceride, an amount of a long chain domestic oil...  
WO/2011/101521A1
The invention relates to a novel food composition characterised in that it comprises: a) between 70 and 95% of virgin olive oil; and b) between 5 and 30% of virgin olive oil hydrogenated to saturation. The invention also relates to the m...  
WO/2011/099345A1
Disclosed are a method for producing a hydrogenated fat or oil, whereby, in hydrogenating a fat or oil containing a polyvalent unsaturated fatty acid, the formation of a trans acid is minimized to improve the oxidation stability of the f...  
WO/2011/092299A1
The invention relates to an oily or fatty composition including at least 98% lipids: in which at least 40% of the total fatty acid content is DHA, and having the following glyceride composition: 50 to 95% monoglycerides relative to the t...  
WO/2011/090239A1
The present invention relates to a method for manufacturing edible oil and fat having a reduced amount of 3-chloro-1,2-propandiol-forming substances (3-MCPD-FS), wherein an absorbent is added to purified oil and fat which has been subjec...  
WO/2011/089171A1
The present invention relates to the field of oil thickeners and in particular oil gels. Embodiments of the present invention relate for example to a an oil composition containing at least one complex comprising an oil dispersible emulsi...  
WO/2011/089249A1
Described is a composition comprising (i) an aqueous phase comprising water, - one, two or more co-solvents selected from the group consisting of propylene glycol, ethanol, triacetin, and glycerol, and optionally one, two or more sugars,...  
WO/2011/089562A1
There is provided a palm olein composition comprising: (a) palm olein oil; (b) a sodium or potassium salt of a C12 to C22 fatty acid.  
WO/2011/090240A1
The present invention relates to a method for manufacturing edible oil and fat having a reduced amount of 3-chloro-1,2-propandiol-forming substances (3-MCPD-FS), wherein a deodorizing process of the oil and fat is performed at a temperat...  

Matches 251 - 300 out of 6,441