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Matches 401 - 450 out of 4,143

Document Document Title
WO/2010/053360
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/2010/050449
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/2010/041157
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/2010/038346
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/2010/033034
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/2010/030812
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/2010/030047
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/2010/026928
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/2010/025358
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/2010/021322
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/2010/018049
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/2010/019598
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/2010/016231
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/2010/015284
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/2010/010546
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/2010/010546
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/2010/010416
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/2010/010219
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/2010/010364
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/2010/009499
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/2010/009500
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/2010/010364
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/2010/007802
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/2010/008452
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/2010/007458
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...  
WO/2010/007610
A device for extracting oil, the oil extracting device comprising: a hammer-shear olive milling grinder, a malaxation bowl for malaxation of milled olives having at least one opening; at least one filter for separating malaxation solids ...  
WO/2010/000373
Disclosed is an oil which contains hydroxytyrosol as an additional ingredient, so as to provide a healthy, natural food product with additional health-giving and beneficial characteristics, which in particular provides nutritional preven...  
WO/2010/000373
Disclosed is an oil which contains hydroxytyrosol as an additional ingredient, so as to provide a healthy, natural food product with additional health-giving and beneficial characteristics, which in particular provides nutritional preven...  
WO/2009/153249
Edible emulsion comprising 5 to 85 wt% fat and between 0.003 wt% and 0.7 wt% of iron and between 0.002 wt% and 0.3 wt% of zinc.  
WO/2009/150951
Provided are a plastic fat composition having a small trans fatty acid content, which is suitable for roll-in, spreading, kneed-in and similar purposes, and a fat composition to be used in the preceding plastic fat composition. A fat com...  
WO/2009/146092
Apparatus, systems, and methods of extending useful life of food treating media by inhibiting its degradation through application of electrons are disclosed. Application may be automatic and responsive to monitoring quality parameters of...  
WO/2009/146092
Apparatus, systems, and methods of extending useful life of food treating media by inhibiting its degradation through application of electrons are disclosed. Application may be automatic and responsive to monitoring quality parameters of...  
WO/2009/141476
The invention relates to a method for nutritionally preparing oils for food use using natural and biological products and neutraceuticals, providing a system which is environmentally friendly and highly beneficial to the human body. The ...  
WO/2009/139266
Disclosed is a hard fat which can be used as a raw material for a margarine or a shortening that contains a lauric fat and therefore has good melt in the mouth, and also has good plasticity. Also disclosed is a margarine or a shortening ...  
WO/2009/132463
The present invention relates to a process for deodorization of marine extracted oil comprising the steps of i) washing with HCI or with NaCl or eluting marine oil on an ammonia removing ion exchange resin, ii) treating the marine oil wi...  
WO/2009/133810
Disclosed is an edible oil which is hardly deteriorated by oxidation and therefore has excellent storage stability. Also disclosed is a method for producing the edible oil. A nitrogen gas in the form of nanobubbles each having a diameter...  
WO/2009/130291
The invention relates to a plant seed oil, comprising arachidonic acid with a content of approximately 7 to 26 percent by weight in the total fatty acid content, the ratio of the weight percentages of arachidonic acid to gamma-linolenic ...  
WO/2009/130291
The invention relates to a plant seed oil, comprising arachidonic acid with a content of approximately 7 to 26 percent by weight in the total fatty acid content, the ratio of the weight percentages of arachidonic acid to gamma-linolenic ...  
WO/2009/126798
A Salvia hispanica L. derived seed oil extract composition of matter containing from 60-88% PUFAs in a ratio of from 3.1:1-3.3:1 of ALA to LA, 4-10% of C-18 mono-unsaturated fatty acid, 1-5% of C-18 saturated fatty acid and 4-8% of C-16 ...  
WO/2009/115738
The invention relates to the use of a salt for implementing a method for producing vegetable oils having organoleptic properties of interest from raw oilseeds, wherein said method comprises: the step of salting substances derived from th...  
WO/2009/115248
A process for refining a triglyceride oil comprises: - providing a triglyceride oil; - bleaching the oil in the presence of an added antioxidant in a first bleaching step; - bleaching the oil in a second bleaching step; and - deodorizing...  
WO/2009/115738
The invention relates to the use of a salt for implementing a method for producing vegetable oils having organoleptic properties of interest from raw oilseeds, wherein said method comprises: the step of salting substances derived from th...  
WO/2009/116396
Provided is an oil composition for coating having the extremely contradictory properties of drying quickly at room temperature and not readily peeling when eaten, and a food product using the oil composition. The oil composition for coat...  
WO/2009/108878
A low trans fat oil blend is prepared with partially hydrogenated vegetable oil, palm kernel oil and palm oil. The oil blend comprises: at least about 50% partially hydrogenated vegetable oil having a trans fatty acid content from about ...  
WO/2009/098963
Provided is a crystallization accelerator capable of accelerating fat crystallization in a short time during a production step of a product of margarine, shortening, chocolate, or hard butter to be used for confectionery production or br...  
WO/2009/092939
The invention relates to a food composition that consists of an olive oil selected from mixed olive oils and from olive oils from a single type of olive selected from Picholine, Grossanne, Verdale, Negrette, Arbosana, Caillette, Aglandau...  
WO/2009/088096
The present invention provides means of allowing an edible oil to contain useful components derived from an oil-containing raw material, such as polyphenols, efficiently. The present invention is a process for producing an edible oil, wh...  
WO/2009/087432
The invention relates to the production of a fatty product which has a low saturated fatty acid content and is free of trans-isomers, formulated from a fatty base containing mainly tripalmitin and/or fully hydrogenated palm oil. The fatt...  
WO/2009/088096
The present invention provides means of allowing an edible oil to contain useful components derived from an oil-containing raw material, such as polyphenols, efficiently. The present invention is a process for producing an edible oil, wh...  
WO/2009/085914
A food product is provided which includes at least one fruit juice, at least one omega-3 fatty acid and a supplemental amount of at least one fruit flavor. The at least one omega-3 fatty acid may be encapsulated and may include docosahex...  

Matches 401 - 450 out of 4,143