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Matches 401 - 450 out of 6,813

Document Document Title
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...  
WO/2010/139085A1
The present invention relates to methods for producing concentrates of eicosapentaenoic and docosahexaenoic acid esters intended for use in regular, mass human consumption, either as a pharmaceutical ingredient or a food ingredient. The ...  
WO/2010/136180A2
The present invention relates to refined oil compositions having a preserved or enhanced micronutrient content and to methods of producing them.  
WO/2010/137783A1
The present invention relates to a food additive composition containing water-soluble flaxseed oil in which foul odor and cyanide (-CN) toxicity are eliminated for manufacturing foods containing a large amount of omega-3 fatty acid which...  
WO/2010/136180A3
The present invention relates to refined oil compositions having a preserved or enhanced micronutrient content and to methods of producing them.  
WO/2010/133377A1
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/2010/135378A1
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/2010/133377A8
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/2010/130517A1
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/2010/126136A1
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/2010/122406A1
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/2010/121773A1
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/2010/119781A1
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/2010/119162A1
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/2010/116392A1
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/2010/112760A1
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/2010/113969A1
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...  
WO2010110260A1
Disclosed is a method whereby, in producing a hard butter composition being rich in SUS (2-unsaturated-1,3-disaturated triglyceride) via ester exchange by a 1,3-specific lipase, the production can be more conveniently or more efficiently...  
WO2010109737A1
Disclosed is an edible cooking oil-and-fat in which a tocopherol component and a phospholipid exist together and therefore the generation of odor and the deterioration in quality can be reduced effectively and the storage stability can b...  
WO2010110008A1
Disclosed is an edible oil-and-fat which rarely produces "back odor" and "burnt odor" when exposed to light. The process comprises bringing an unrefined oil or a treatment product of the unrefined oil into contact with two or more active...  
WO2010110232A1
Disclosed is a chocolate additive having an increased 1,3-distearoyl-2-oleyl-glycerol content, which can impart heat resistance to hard butter to be used in chocolates or chocolates. A chocolate additive which comprises a high-melting po...  

Matches 401 - 450 out of 6,813