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Matches 401 - 450 out of 6,642

Document Document Title
WO/2010/103374A8
The present invention refers to an oily suspension containing probiotic bacteria, particularly suitable for paediatric use.  
WO/2010/103374A2
The present invention refers to an oily suspension containing probiotic bacteria, particularly suitable for paediatric use.  
WO/2010/103374A9
The present invention refers to an oily suspension containing probiotic bacteria, particularly suitable for paediatric use.  
WO/2010/103404A1
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/2010/101289A1
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/2010/101288A1
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/2010/100822A1
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/2010/097484A3
The invention relates to a food composition which replaces the saturated fats in prepared foodstuffs with healthier unsaturated fats.  
WO/2010/099181A3
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/2010/099181A2
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/2010/097701A1
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/2010/096597A3
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...  

Matches 401 - 450 out of 6,642