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Matches 401 - 450 out of 6,633

Document Document Title
WO/2010/096597A3
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/2010/096597A2
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/2010/095408A1
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/2010/091488A1
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/2010/093038A1
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/2010/089973A1
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/2010/088211A1
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/2010/088093A1
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/2010/083206A1
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/2010/080019A2
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/2010/080019A3
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/2010/076112A2
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/2010/076112A3
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/2010/077152A1
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/2010/074257A1
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/2010/072481A1
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/2010/073899A1
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/2010/073572A1
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/2010/073435A1
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/2010/071427A1
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/2010/069746A1
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/2010/069750A1
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/2010/070874A1
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/2010/064592A1
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...  
WO/2010/055033A1
A structured, edible product, wherein the edible product contains, expressed on total product basis, h) between 20 and 100 wt. % of a triglyceride composition i) between 0 and 80 wt. % of a filler material j) less than 15 wt. % of water ...  
WO/2010/053360A1
Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas,...  
WO/2010/050449A1
Provided are palm oil of superior chromaticity and flavor and a manufacturing method therefor with which palm oil can be obtained with good yield even if a chemical purification method of alkaline deacidification is performed. Also provi...  
WO/2010/041157A1
The present invention relates to a method for the preparation of a non-baked, at room temperature spreadable confectionery paste, in which an amount of ground cookies is mixed with an amount of fat, wherein the method comprises the follo...  
WO/2010/038346A1
Provided is a novel method for producing a plastic lipid composition wherein a “tempering” step, which takes a long time and much labor in the existing methods for producing a plastic fat composition, can be carried out more efficien...  
WO/2010/033034A1
The present invention relates to compositions suitable for improving oxidative stability of marine oils, marine oils having improved oxidative stability as well as methods for manufacturing such compositions.  
WO/2010/030812A1
A puffed pet treat and method of making are disclosed. The puffed pet treat is comprised of a starting material that is an animal part, which is treated, sliced into small portions, and exposed to high velocity hot air causing rapid heat...  
WO/2010/030047A1
To obtain a fat or oil composition which can make a delicious deep-fried food, which is coated with batter having a good dispersibility, and has improved flavor and texture, provided is a fat or oil composition containing 20 wt% or more ...  
WO/2010/026928A1
Disclosed is a plastic oil-and-fat composition which is suitable for use applications such as kneading, a spread, a coating cream, a sand cream or the like and contains a trans fatty acid at a low content. Also disclosed is an oil-and-f...  
WO/2010/025358A1
Processes for selecting and purchasing and/or consuming food are provided. In certain embodiments, healthfulness data representing a relative healthfulness of a candidate food is based on a linear combination of nutrient amounts present ...  
WO/2010/021322A1
Provided is a method for producing a powdery emulsified fat which releases fat when dissolved in hot water and sustains good powder properties during storage. A method for producing a powdery emulsified fat characterized by comprising a...  
WO/2010/018049A1
The present invention relates to a method to extract long-chain polyunsaturated fatty acids from sources using emulsifiers dispersed in oil as carrier and to the oils obtainable from such a method. It also relates to the use of emulsifie...  
WO/2010/019598A1
Disclosed is a fat or oil useful for cooking applications which includes from 10 to 90 % DAG, and comprises at least 15% solids at room temperature; in particular embodiments, the fat or oil is derived from palm oil, palm kernel oil, coc...  
WO/2010/016231A1
Provided is a fat composition by which the problems of fading and color change caused by light and heat, which occur in fillings and chocolates using a green tea product such as maccha (powdery green tea), can be solved. A fat compositio...  
WO/2010/015284A1
The present invention relates to a method for processing soybean (or soya) material, which is mainly a mixture of soybean hypocotyls and soybean cracks. In particular, the present invention provides a method for separating a soybean hypo...  
WO/2010/010546A3
Cost saving edible oil blends of plant or vegetable source comprising a low percentage by weight of at least one high oleic acid oil, a complementary high percentage by weight of at least one non-high oleic acid oil and antioxidant addit...  
WO/2010/010546A2
Cost saving edible oil blends of plant or vegetable source comprising a low percentage by weight of at least one high oleic acid oil, a complementary high percentage by weight of at least one non-high oleic acid oil and antioxidant addit...  
WO/2010/010416A1
The invention relates to an agent comprising vegetable oil, a hydrophilic colloidal metal oxide, a hydrophobic treated metal oxide and a mixture of polypropylene glycols, which, when added to pure edible fats or oils, provides same with ...  
WO/2010/010219A1
Procedure of refining crude olive pomace oil obtained through centrifuging or decantation of the pomace, comprising the stage of filtration of the starting crude olive pomace oil carried out through filters having a pore size comprised i...  
WO/2010/010364A2
The invention provides a process for producing a food-grade fatty-acid extract from a sample of marine animal visceral material, especially squid visceral material, said process comprising: processing the sample to obtain an essentially ...  
WO/2010/009499A1
The present specification relates to the production of cotton plants and seeds and oil prepared therefrom having elevated levels of oleic and reduced levels of palmitic and linoleic acids. Furthermore, cottonseeds having low levels of cy...  
WO/2010/009500A1
The specification relates to plants and their seeds and oil obtained therefrom, and to methods of producing same comprising oil having modified fatty acid compositions, such that 28 % to 80 % of the total fatty acid content in the seedoi...  
WO/2010/010364A3
The invention provides a process for producing a food-grade fatty-acid extract from a sample of marine animal visceral material, especially squid visceral material, said process comprising: processing the sample to obtain an essentially ...  
WO/2010/007802A1
Disclosed is an oil-and-fat composition comprising an oil-and-fat (A), an oil-and-fat (B), an oil-and-fat (D) and an oil-and-fat (E) as an optional component, wherein the oil-and-fat (A) is an oil-and-fat such as a lauric-type oil-and-fa...  
WO/2010/008452A1
The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueou...  
WO/2010/007458A1
A fat base is described comprising a mixture containing from 4 to 20% C12:0 lauric acid, preferentially from 5 to 17%, from 30 to 50% C16:0 palmitic acid, preferentially from 34 to 45%, and 4 to 10% C18:0 stearic acid, preferentially fro...  

Matches 401 - 450 out of 6,633