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Matches 351 - 400 out of 7,496

Document Document Title
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 ...  
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/2012/114995A1
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/2012/114914A1
[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/2012/114133A1
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/2012/105548A1
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/2012/105073A1
[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/2012/096561A2
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/2012/096561A3
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/2012/096655A1
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/2012/088620A2
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...  

Matches 351 - 400 out of 7,496