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Matches 351 - 400 out of 4,152

Document Document Title
WO/2010/133377
A fat blend comprises alpha-linolenic acid, conjugated linoleic acid and oleic acid. The fat blend comprises: (i) greater than 3 % by weight alpha-linolenic acid; (ii) greater than 12 % by weight conjugated linoleic acid; and (iii) great...  
WO/2010/135378
The present invention is directed to the use of rebaudioside C, or a stereoisomer thereof, for enhancing the sweet taste of carbohydrate sweeteners, such as sucrose and fructose. The present invention is also directed to consumables comp...  
WO/2010/133377
A fat blend comprises alpha-linolenic acid, conjugated linoleic acid and oleic acid. The fat blend comprises: (i) greater than 3 % by weight alpha-linolenic acid; (ii) greater than 12 % by weight conjugated linoleic acid; and (iii) great...  
WO/2010/130517
A process for the handling and storage of marine oils comprising the steps of: (a) optionally heating the marine oil to a temperature of 20-45 C to ensure that the marine oil is fully liquid; (b) Cooling the fully liquid marine oil in on...  
WO/2010/126136
Provided is a method for inhibiting the production of chloropropanols such as 3-chloropropanediol or 3-chloropropanediol fatty acid esters and chloropropanol-forming substances in glyceride oils and fats. It is possible to inhibit the pr...  
WO/2010/122406
The present invention relates to the production of pig-fat substitutes that comprise a mixture of at least two of the following oils: palm oil and at least one of the following polyunsaturated and/or monounsaturated oils, namely sunflowe...  
WO/2010/121773
A cooking composition comprising a non-hydrogenated vegetable oil, lecithin, monoglycerides, and optionally citric acid esters. The cooking composition is a homogenous, transparent liquid at ambient temperatures and is an effective anti-...  
WO/2010/119781
Provided are a modifying agent for a plastic fat to be used in a plastic fat comprising palm oil, which inhibits changes in physical properties of the plastic fat such as hardness or crude crystal formation and gives an air-containing pl...  
WO/2010/119162
The present invention relates to a method for detecting copper complexes of chlorophyll in vegetable oils and, more specifically, in olive oil. This method is of special interest for the food industry since it makes it possible to detect...  
WO/2010/116392
A method of preparing an edible oil, particularly extra virgin olive oil, is described, including the operation of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg ...  
WO/2010/112760
The invention relates to a method for extracting non-volatile natural compounds contained in a solid raw material of natural origin, in particular a plant, in a dispersible form, using a natural fatty substance or a mixture of natural fa...  
WO/2010/113969
Disclosed is an anti-blooming agent whereby the blooming resistance of a non-laurin type and non-tempered hard butter can be improved and the acceptable amount of cocoa butter in a fat blend to be used in chocolates can be increased to t...  
WO/2010/108483
The invention relates to a method for producing food, in particular animal food or human food, by means of fat extrusion, in particular screw extrusion, in particular a fat mixture with embedded additives, in particular nutrients. The fa...  
WO/2010/108482
The invention relates to a method for producing foodstuff and/or food additives, in particular for animal feed. Selenium, in particular sodium selenite and/or sodium selenate, is at least partially coated in fat, in particular in a fat s...  
WO/2010/103374
The present invention refers to an oily suspension containing probiotic bacteria, particularly suitable for paediatric use.  
WO/2010/103374
The present invention refers to an oily suspension containing probiotic bacteria, particularly suitable for paediatric use.  
WO/2010/103374
The present invention refers to an oily suspension containing probiotic bacteria, particularly suitable for paediatric use.  
WO/2010/103374
The present invention refers to an oily suspension containing probiotic bacteria, particularly suitable for paediatric use.  
WO/2010/103404
A preconcentrate comprising a fatty acid oil mixture that contains EPA and DHA, preferably in the form of ethyl ester or triglyceride, and at least one surfactant. The preconcentrates are capable of forming a self-nanoemulsifying drug de...  
WO/2010/101289
Disclosed is a process for producing an oil-and-fat that contains an XXX-type triglyceride and an XX-type diglyceride at small contents and is rich in an XUX-type triglyceride, which comprises removing an XXX-type triglyceride and an XX-...  
WO/2010/101288
Disclosed is a process for producing an oil-and-fat that is rich in a di-saturated mono-unsaturated triglyceride that has two saturated fatty acid residues and one unsaturated fatty acid residue (an X2U-type triglyceride), which comprise...  
WO/2010/100822
Provided is a method for producing an edible oil having a good and stable flavor. Also provided is an edible oil which is produced by the method. A method for producing an edible oil characterized by comprising deodorizing a blended oil ...  
WO/2010/097484
The invention relates to a food composition which replaces the saturated fats in prepared foodstuffs with healthier unsaturated fats.  
WO/2010/099181
The present invention relates to shortening compositions having reduced trans fatty acids and methods of making the same. Such a shortening composition may include, for example, a mixture of a hard fat and a liquid oil, wherein the liqui...  
WO/2010/099181
The present invention relates to shortening compositions having reduced trans fatty acids and methods of making the same. Such a shortening composition may include, for example, a mixture of a hard fat and a liquid oil, wherein the liqui...  
WO/2010/097701
The invention relates to processing crustaceans such as krill to oils comprising phospholipids that are Newtonian fluids and/or and have low viscosity, and in particular to the production of oils containing astaxanthin and phospholipids ...  
WO/2010/096597
A fat-containing processed food composition is described that is suitable for human consumption, and that contains exogenously added microparticles of phenolic antioxidants dispersed but not dissolved in an antioxidant-protective edible ...  
WO/2010/096597  
WO/2010/095408
Provided are oil-in-water emulsions with low oil content that have high emulsion stability, whippability and shape retention after whipping, that melt well in the mouth, and that have excellent flavor, despite having a low oil content wh...  
WO/2010/091488
Disclosed is a method for preparing a formulation of resveratrol and rice bran oil. The resultant product in the form of an oil or solid aims at increasing the therapeutic potential of resveratrol by synergy with the rice oil components....  
WO/2010/093038
Provided is an industrial method for producing 80 kg of more of an edible oil and fat composition containing an emulsifier, which comprises preparing an emulsifier solution by adding and mixing an emulsifier at 50°C to 120°C to an edib...  
WO/2010/089973
Disclosed is a dry oil-and-fat separation method of high yield and high separation accuracy, which uses agitation and crystallization in order to prevent problems with thickening of the crystal slurry and decreased solid/liquid separatio...  
WO/2010/088211
A method for encapsulating flavoring with a prolamin. A prolamin, such as zein, is dissolved in an appropriate solvent. Flavoring is mixed with the prolamin solution. The prolamin and flavoring solution is dried, thereby forming a flavor...  
WO/2010/088093
A method of raising the flash point of a green solvent by adding from about 0.05 to 5.0 wt.% of at least one alpha terpine alcohol (alpha terpineol), based on the weight of the at least one alpha terpine alcohol and the green solvent. Gr...  
WO/2010/083206
The present disclosure relates to antioxidant-stabilized composition containing at least one omega 3 polyunsaturated fatty acid (PUFA). The omega 3 PUFA may include eicosapentanoic acid, docosahexaneoic acid and combinations thereof. The...  
WO/2010/080019
The present invention discloses a commercial process for the production of refined palm oil rich in natural carotene. The process for the production of natural carotene rich refined oil comprises the steps of: (i) fractionating crude pal...  
WO/2010/080019
The present invention discloses a commercial process for the production of refined palm oil rich in natural carotene. The process for the production of natural carotene rich refined oil comprises the steps of: (i) fractionating crude pal...  
WO/2010/076112
A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyp...  
WO/2010/076112
A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyp...  
WO/2010/077152
This invention relates to a biological oil composition, preferably obtained from a copepod, most preferably the copepod Calanus finmarchicus and the use thereof to prevent or treat formation of atherosclerotic plaques and hence developme...  
WO/2010/074257
Disclosed is a fat composition which is usable in preparing fried foods, deep-fried foods and mayonnaise. Specifically disclosed is a fat composition which contains 0.1 to 3 wt% of an emulsifier having an HLB equal to or lower than 5.  
WO/2010/072481
A composition for coating a frozen confection is provided, the composition comprising from 63 to 70 wt% of a fat component comprising: 70 to 95 wt% of a palm oil fraction or blend of fractions which contains at most 8 wt% of S3 triglycer...  
WO/2010/073899
Provided is a non-tempered hard butter which has good melting properties (meltability in mouth), is highly compatible with cacao fat, and has a small trans fatty acid content and a small lauric acid content. Also provided is a method for...  
WO/2010/073572
To establish a method for preventing deterioration of an edible oil or an industrial oil by applying an electromagnetic wave processing technique to the edible oil or industrial oil, and an apparatus therefor. An apparatus comprising: an...  
WO/2010/073435
A method and an apparatus for preventing the deterioration of an edible oil or an industrial oil, which have been established by applying electromagnetic wave treatment technology to an edible oil or an industrial oil. A fluororesin-cove...  
WO/2010/071427
The present invention relates to a method of preparing a farinaceous dough comprising blending together flour, a pumpable fat composition, water and optionally other bakery ingredients, wherein the pumpable fat compositionhasa low satura...  
WO/2010/069746
The invention relates to edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and a free flowing density of 10 to 350 g/l; with the proviso that when the fr...  
WO/2010/069750
The invention relates to edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and a gel strength of 5 to 3500 Pa. The invention further relates to a method ...  
WO/2010/070874
Disclosed are a chocolate, and a hard butter used in the chocolate, which minimize a poor meltability in the mouth such as that of wax melting (hereinafter referred to as 'waxy sensation') and minimize the greasy sensation (oily sensatio...  
WO/2010/064592
Provided is an oleaginous composition for roux for producing roux that have excellent heat resistance, that are smooth with no roughening or whitening of the roux surface immediately after cooling, and that are delicious (rich-tasting) e...  

Matches 351 - 400 out of 4,152