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Matches 351 - 400 out of 6,813

Document Document Title
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...  
WO/2011/084059A1
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/2011/080531A1
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/2011/080530A1
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/2011/080529A1
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/2011/081119A1
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/2011/080528A1
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/2011/076552A1
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/2011/074575A1
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/2011/074574A1
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/2011/071365A1
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/2011/071999A2
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/2011/071376A1
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/2011/071999A3
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/2011/069028A1
Vegetable oils having a low level of glycidol esters are disclosed. Methods for reduction of the content of glycidol esters in edible oils are also disclosed.  
WO/2011/068291A1
The present invention relates to fats and oils for replacing cocoa butter for chocolate and confectionery, which is prepared by the following steps of: fractionating vegetable fats and oils; mixing the fractionated vegetable fats and oil...  
WO/2011/067852A1
A method of storing a fat using a plastic container is provided in which even when the fat is stored over long, the inside of the container is prevented from coming to have a negative pressure during the storage and the container is inhi...  
WO/2011/068817A1
Disclosed herein are compositions that include a blend of sucrose polyesters, wherein each sucrose polyester includes a sucrose moiety and a plurality of fatty acid ester moieties, wherein a percentage range of the combined fatty acid es...  
WO/2011/067666A1
This invention is related to the field of lipids and/or lipid technology. Fatty acids are one source of lipids that may be derived from natural sources including, but not limited to, fish oils or flax seeds. Methods are disclosed herein ...  
WO/2011/068275A1
The present invention relates to a preparation method of fats and oils containing a high content of POS comprising the following steps of: mixing vegetable fats and oils with fatty acids and fatty acid derivatives to prepare fats and oil...  
WO/2011/068274A1
The present invention relates to a fat and oil composition for chocolate and confectionery, wherein the fat and oil composition is prepared by the following steps of: mixing vegetable fats and oils with fatty acids and fatty acid derivat...  
WO/2011/064167A1
Oxidative stable oils and blends and liquid creamers containing same are provided. Methods for making liquid creamers are also provided. In a general embodiment, the present disclosure provides an oil blend having a final concentration o...  
WO/2011/065946A1
Oxidative stable oils and blends and liquid creamers containing same are provided. Methods for making liquid creamers are also provided. In a general embodiment, the present disclosure provides an oil blend having a final concentration o...  
WO/2011/059434A1
The present invention provides a system( 10) for filtration, re-circulation and monitoring fryer oil. The drainage from the fryer (1) is controlled, such that the fryer (1) is in operable condition while the oil is being filtered. A cont...  
WO/2011/059093A1
Disclosed is an agent for regenerating a deteriorated cooking oil, which has a good deoxidizing capability and is effectively prevented from the elution of a calcium component therefrom. Specifically disclosed is an agent for regeneratin...  
WO/2011/057731A1
The present invention relates to a composition comprising at least one lipid suitable for human consumption, at least one water soluble sweetener, and at least one solubilizer, wherein water soluble sweetener means that at least 2 g swee...  
WO/2011/054801A1
The present invention describes a vegetable oil comprising a polyunsatured fatty acid having at least 20 carbon atoms (LC-PUFA), which oil has (a) an anisidine value (An V) of less than 25; (b) a peroxide value (POV) of less than 10; (c)...  
WO/2011/055732A1
Disclosed is a method wherein glyceride oil or fat after the bleaching and deodorizing step is brought into contact with an alkaline aqueous solution and then purified, thereby reducing chloropropanols such as 3-chloropropanediol or 3-ch...  
WO/2011/054800A1
The present invention relates to a composition comprising a polyunsaturated fatty acid having at least 20 carbon atoms (LC-PUFA) and cells, which composition has a thermal induction time (T.I.T.) of > 24 hours at 40 °C. The invention al...  

Matches 351 - 400 out of 6,813