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Matches 251 - 300 out of 4,147

Document Document Title
WO/2011/134627
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/2011/132813
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/2011/132734
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/2011/130573
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/2011/124690
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/2011/126075
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/2011/126891
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/2011/122184
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/2011/121865
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/2011/120766
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/2011/122339
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/2011/122188
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/2011/121989
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/2011/115491
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/2011/114862
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/2011/113128
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/2011/114863
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/2011/115490
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/2011/115476
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/2011/115063
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/2011/110516
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/2011/110967
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/2011/107993
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/2011/106618
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/2011/106618
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/2011/102004
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/2011/103151
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/2011/102477
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/2011/103151
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/2011/101521
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/2011/099345
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/2011/092299
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/2011/090239
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/2011/089171
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/2011/089249
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/2011/089562
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/2011/090240
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...  
WO/2011/084059
The present invention relates to an edible product that is composed of a plurality of discrete fat pieces that are in direct contact with each other, such as fat flakes, fat powders or fat granulates. More particularly, the present inven...  
WO/2011/080531
The invention relates to a composition comprising oils with less tendency to darken that contain a concentration of polyphenols in a range of between 0.1 and 16 mg/Kg of product, with a free acidity value of between 0.001 and 0.1 %, a re...  
WO/2011/080530
The invention relates to a method for obtaining a palm oil fraction having a low concentration of saturates and to the resulting palm oil fraction.  
WO/2011/080529
The invention relates to a natural oily product for edible oils and fats used to fry food, having a property that allows same to alter the original tones of the surface colour of the product, such that when exposed to temperatures above ...  
WO/2011/081119
Provided is a method for controlling the production of chloropropanols, such as 3-chloropropanediol and 3-chloropropanediol fatty acid esters, and chloropropanol-forming substances from glyceride oils and fats. The production of chloropr...  
WO/2011/080528
The invention relates to a novel fatty composition that reduces the formation of frost on food, for use mainly in the production of frozen, pre-fried foods, in particular French fries.  
WO/2011/076552
The invention relates to drip-fast oils and fats which can be used for frying, deep-frying and/or boiling, for example for producing chips and/or boiled pastries, and which have a low content of unsaturated fatty acids and/or trans fatty...  
WO/2011/074575
An oil or fat composition which has an MCPD-FS content (ppm) measured by Deutche Gesellschaft für Fettwissenschaft (DGF) standard method C-III 18(09) of 13 ppm or less and a diacylglycerol content of 15 mass% or more and has been deodro...  
WO/2011/074574
Disclosed is a method for manufacturing a refined fat or oil, wherein an adsorbent is brought into contact with a fat or oil, and then water vapor is brought into contact with the fat or oil under at least one of the following conditions...  
WO/2011/071365
This invention relates to a balanced fat composition and use thereof in a liquid nutritional composition, in particular suitable for tube feeding. This invention further relates to said liquid nutritional composition for providing entera...  
WO/2011/071999
Novel structuring compositions and food products including those compositions are provided. The compositions comprise a mono- and diglyceride mixture and have high levels of β' crystals and small average crystallite sizes. They can be i...  
WO/2011/071376
This invention relates to a balanced fat composition and use thereof in a liquid nutritional composition, in particular suitable for tube feeding. This invention further relates to said liquid nutritional composition for providing entera...  
WO/2011/071999
Novel structuring compositions and food products including those compositions are provided. The compositions comprise a mono- and diglyceride mixture and have high levels of β' crystals and small average crystallite sizes. They can be i...  

Matches 251 - 300 out of 4,147