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Patent Searching and Data


Matches 351 - 400 out of 6,661

Document Document Title
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...  
WO/2011/051743A1
The invention discloses a new solvent-free process for obtaining phospholipids and neutral lipids enriched krill oils containing DHA and EPA poly-unsaturated fatty acids and astaxanthin. The process includes cooking fresh krill at high t...  
WO/2011/045387A1
An enzyme method of extracting oils, proteins and fermentable sugars from vegetable matter in an aqueous medium, including the following steps: a) adding water to the vegetable matter having a suitable particle size; b) adding an enzyme ...  
WO/2011/044190A1
Disclosed is a trans fat replacement system and a composition comprising a composition of an expanded, low-density carbohydrate and at least one edible oil wherein the expanded, low-density carbohydrate modifies the rheology of the at le...  
WO/2011/041497A2
The present invention relates to compositions and methods for producing shortening compositions and nut butters with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the shortening compositions and nut butters comprise a quan...  
WO/2011/041497A3
The present invention relates to compositions and methods for producing shortening compositions and nut butters with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the shortening compositions and nut butters comprise a quan...  
WO/2011/040120A1
Provided is a fat which rapidly melts (in the mouth), has satisfactory compatibility with cocoa butter, and has a low trans-fatty-acid content and which is usable as non-tempered hard butter that is of a non-lauric acid type. Also provid...  
WO/2011/040539A1
The aim is to reduce 3-chloropropanediol and 3-chloropropanediol fatty acid esters, which are chloropropanols, and glycidol fatty acid esters, which are a formative substance thereof, from oils. Chloropropanols and glycidol fatty acid es...  
WO/2011/034091A1
Provided is a method for manufacturing refined fats and oils. In said method, after a fat or oil is treated by being brought into contact with water vapor or an inert gas, thin-film evaporation is performed on said fat or oil.  
WO/2011/032023A1
The present disclosure provides edible, non-hydrogenated fats with good oxidative stability despite elevated levels of α-linolenic acid (ALA). In one implementation, such a fat has at least 7.5 wt% ALA, no more than 10 wt% saturated fat...  
WO/2011/028241A8
Chunks-in-jelly food compositions that contain cereal and/or starch but do not have a cloudy and unappealing appearance are disclosed. The non-cloudy, high-quality appearance of the composition is achieved through the use of a cereal or ...  
WO/2011/028128A1
A method is described for the prevention of oxidation o components in an oil, where berries or fruit are crushe to a pulp of berries and that the pulp of berries is th pressed for the separation into two phases, a juice pha and a press r...  
WO/2011/028241A3
Chunks-in-jelly food compositions that contain cereal and/or starch but do not have a cloudy and unappealing appearance are disclosed. The non-cloudy, high-quality appearance of the composition is achieved through the use of a cereal or ...  
WO/2011/024827A1
Disclosed are: an eating-assisting oil or fat composition for persons who have difficulty in chewing and/or swallowing, which is produced by mixing, while cooling rapidly, a composition having an SFC value of 3 to 18% in a temperature ra...  
WO/2011/025382A1
The present invention relates to compositions comprising an edible oil having improved oxidative stability and methods for manufacturing such compositions. The composition contains an active fraction of a green tea extract, partial glyce...  
WO/2011/019831A3
The present invention relates to a novel method for separating an edible oil, such as extra virgin olive oil, into useful fractions. In one embodiment the triglycerides are separated as a fraction and the remaining fractions recombined t...  
WO/2011/018096A1
The present invention relates to a concentration- and purification method for compositions containing phytanic acid and/or derivatives thereof besides other fatty acids and/or their derivatives, preferably besides polyunsaturated fatty a...  
WO/2011/019831A2
The present invention relates to a novel method for separating an edible oil, such as extra virgin olive oil, into useful fractions. In one embodiment the triglycerides are separated as a fraction and the remaining fractions recombined t...  
WO/2010/149323A3
Soft cocoa butter compositions and uses thereof in foods, beverages, cosmetics and pharmaceuticals.  
WO/2010/149759A1
The present invention relates to microparticles comprising a docosahexaenoic acid moiety having a low content of saturated fatty acid moieties and a low content of free surface fat. The invention further relates to uses of such micropart...  
WO/2010/149170A1
The present invention relates to 1 or 2 C16-C18 acyl glycerol based compounds which are capable of activating G-protein coupled receptor 119 and thereby stimulate GLP-1 release. Compounds of the present invention are useful in the prophy...  
WO/2010/150044A1
The mixture of olive oils comprises a first monovarietal extra-virgin olive oil and a second monovarietal extra-virgin olive oil mixed together and selected from the list comprising: Picual, Coratina, Cornicabra and Moraiolo.  
WO/2010/149815A1
The present invention describes a novel functional oil based on olive oil and one or more ingredients selected from: avocado oil, argan oil, safflower oil, wheatgerm oil, krill oil, linseed oil, walnut oil, pumpkin seed oil, propolis oil...  
WO/2010/151235A1
The present invention relates to a method and a product used for this method, the said method is to use antioxidant oil obtained by means of cold-extrusion of the seeds of the Magnolia grandifloara (Magnolia) plant so as to prevent the o...  
WO/2010/149323A2
Soft cocoa butter compositions and uses thereof in foods, beverages, cosmetics and pharmaceuticals.  
WO/2010/150901A9
A soybean having an oleic acid content exceeding that of the high-oleic-acid soybeans developed thus far is provided without using gene recombination. A soybean species containing a mutant gene in which the function of the GmFAD2-1b gene...  
WO/2010/150901A1
A soybean having an oleic acid content exceeding that of the high-oleic-acid soybeans developed thus far is provided without using gene recombination. A soybean species containing a mutant gene in which the function of the GmFAD2-1b gene...  
WO/2010/147907A1
Described are engineered strains of the oleaginous yeast Yarrowia lipolytica capable of producing an oil comprising greater than 50 weight percent of eicosapentaenoic acid ["EPA"], an ω-3 polyunsaturated fatty acid, measured as a weight...  
WO/2010/147138A1
A novel fatty acid elongase is provided. Disclosed are: a fatty acid elongase involved in a fatty acid chain extension reaction; a polynucleotide encoding the fatty acid elongase; and others. Specifically disclosed are: a polynucleotide ...  
WO/2010/143977A1
This invention relates to an oil composition, preferably obtained from a copepod, and the use thereof to reduce accumulation of visceral fat and counteract impairment of heart function caused by obesity inducing Western diets. The oil co...  
WO/2010/143066A1
An edible oleogel comprising an oil, ethylcellulose and a surfactant is prepared by combining ethylcellulose with an edible oil and a surfactant, and heating the mixture to a temperature above the glass transition temperature of the ethy...  

Matches 351 - 400 out of 6,661