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Matches 1 - 50 out of 9,211

Document Document Title
WO/2020/261616A1
Provided is a method for producing low trans-fatty acid butter-like food product, the method being characterized in that: animal milk and plant-derived processed oil/fat having a melting point of 30°C to 35°C are heated individually to...  
WO/2020/259493A1
Provided herein are compositions and methods for the treatment or dietary management of NAFLD. Particularly, it relates to combinations comprising a first composition comprising a sterol, a stanol, a sterol ester, a stanol ester and/or a...  
WO/2020/257634A1
Compositions from refined oil from plant matter, and in particular from seed, bean, nut, kernel, or pulp (e.g., wood pulp) material of virgin and/or non-virgin plant matter, and methods of forming those compositions. The methods typicall...  
WO/2020/255784A1
Provided are a novel salty taste-enhancing agent capable of enhancing the salty taste of a food, a salty taste-enhancing method, a fat or oil composition and a method for manufacturing a food. A hydrolysate of an edible fat or oil, in ...  
WO/2020/256625A1
The present invention describes a method for extraction of a raw material or a combination of raw materials to produce a formulation (NEATTM) rich in phytochemicals and which is based on or rich in oil and proteins, said method comprisin...  
WO/2020/250250A1
New surfactants with emulsifying, bio and eco-compatible properties, comprising long-chain aliphatic amides, obtained by a green method, deriving from amino acids, fatty acids and/or oils and/or butters, treated with microwave irradiation.  
WO/2020/248710A1
A grease composition and preparation method therefor. The composition has a general formula of I, wherein fatty acid acyl groups R1 and R3 at position sn-1(3) of triglyceride are polyunsaturated fatty acids (PUFAs) having a carbon chain ...  
WO/2020/249515A1
An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 45% to 65% by wei...  
WO/2020/247454A1
A spreadable plant oil based product is described to include a plant based liquid oil blended with a structuring oil to provide a spreadable product at refrigerated temperatures and a spreadable and stable product at room temperatures. I...  
WO/2020/246277A1
Provided are a novel coloration-suppressing method for suppressing the coloration of an oil/fat composition for frying, and an oil/fat composition for frying which suppresses coloration. The coloration of an oil/fat composition for fry...  
WO/2020/240537A1
A method of extracting Polyhydroxylated Fatty Alcohols is disclosed. The method may include: inserting crushed avocado seeds to one or more extraction chambers; flowing supercritical CO2 fluid through the crushed avocado seeds in one or ...  
WO/2020/242954A1
Methods are described for removing contaminants, including glycidyl fatty acid esters, 3-monochloropropane diol and toxins from edible oils by using short path stripping at reduced temperatures and pressures.  
WO/2020/242313A1
The invention relates to methods for the production of an oleogel, comprising providing a dispersion of protein in oil and slowly adding and mixing water to the dispersion to produce a solid oleogel. The invention further relates to 5 an...  
WO/2020/235170A1
The present invention addresses the problem of providing: an oil and fat composition which is for frozen dessert, moderately lingers, and has a rich flavor with low saturated fatty acid content; and chocolates which are for frozen desser...  
WO/2020/236075A1
The present invention relates to the field of increasing the stability of Long Chain Polyunsaturated Fatty Acids (LC-PUFA) thereby making handling and transport easier and improving the shelf-life of the product  
WO/2020/236076A1
The present invention relates to a method for producing a bloom-retarding component for chocolate and chocolate like products, said method comprising the steps of: - Providing a triglyceride composition (TGC) comprising 40 to 95 wt% mono...  
WO/2020/234354A1
1. Use of a compound having the formula (1) (2) (3) or (4) or combinations thereof, for use in promotion of bone growth and/or prevention and/or treatment of bone disorders associated to bone growth impairment wherein R1, R2, R3, R4, R5 ...  
WO/2020/234487A1
Method of preparing a composition comprising hydrolysed proteins from raw material of animal origin, wherein the resulting product is a liquid composition which comprises hydrolysed proteins and has a solubility of greater than 80%, and ...  
WO/2020/236450A1
A composition and method for manufacturing nut butters that are resistant to oil separation. The composition may comprise one or more nut butters, konjac fiber, water, a secondary fat, and flavorings. The ingredients are preferably blend...  
WO/2020/232557A1
The present technology generally relates to methods of making cocoa butter-derived products that comprise cannabinoids. The present technology further generally relates to cocoa butter-derived products resulting from such methods.  
WO/2020/236173A1
In one embodiment, the present disclosure includes a device for manufacturing a frozen edible product, including a cylindrical tank; and a dasher disposed within the cylindrical tank and configured to rotate in a direction of rotation on...  
WO/2020/229669A1
The invention relates to a method for transferring and conserving flavourings and/or ingredients of vegetable and/or animal origin to a vegetable oil, wherein the vegetable oil is brought into contact with fresh and/or dried flavouring a...  
WO/2020/229997A1
The invention provides a fat blend comprising monoglycerides, diglycerides and triglycerides of fatty acids, wherein the mono-, di- or triglycerides are derived from fatty acids which comprise palmitic fatty acid, stearic fatty acid, and...  
WO/2020/230238A1
To provide a novel use of a starch decomposition product. The present technique provides a modifier comprising a starch decomposition product in which the content of components with a degree of glucose polymerization (DP) of 8-19 is 32...  
WO/2020/231075A1
The present invention relates to an omega-7-containing purified fish oil powder composition and a method for preparing same and, more specifically, to an omega-7-containing purified fish oil powder composition comprising: an omega-7-cont...  
WO/2020/224293A1
Disclosed in the present invention are an edible vegetable oil degumming agent and a preparation method therefor, and a method for refining the edible vegetable oil using the edible vegetable oil degumming agent. The degumming agent comp...  
WO/2020/226013A1
Provided is a food composition for enhancing skin moisturizing function that enhances the moisturizing function of the skin and improves rough skin while one continues to consume a modern diet by oral intake of perilla oil, which is expe...  
WO/2020/225801A1
The present invention relates to a device for palm oil extraction by means of a continuous digester steriliser. In particular, it comprises a first sterilisation station and a second digester station connected together in continuous flow...  
WO/2020/225144A1
Disclosed is a fat composition comprising saturated fatty acids, symmetrical OStO triglycerides, and Sat20 triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO. The fat composition has a ratio between asymmetrical d...  
WO/2020/217864A1
Provided is a functional fat/oil that has freezing-resistance, imparts no offensive taste or smell to a food and does not damage the taste intrinsic to the food. A method for manufacturing a fat/oil, said method being characterized by co...  
WO/2020/218315A1
The purpose of the present invention is to provide a novel crystallization accelerator for oil and fat. This crystallization accelerator for oil and fat is characterized by having an HLB of 5-9 and a melting point of 58-69ºC and contain...  
WO/2020/218055A1
Provided is a food texture improver containing: powdered oil and fat; and starch as active ingredients, wherein the content of the starch is 3-240 parts by mass with respect to 100 parts by mass of the powdered oil and fat.  
WO/2020/212633A1
The invention provides a vegetable solid fat product whose main ingredient is olive oil, preferably extra-virgin olive oil (EVOO), the other ingredients being deodorised cocoa butter, liquid sunflower lecithin, liquid microcrystalline ce...  
WO/2020/211879A1
A medium-long carbon chain triglyceride grease composition. With respect to the composition of fatty acids, medium carbon chain fatty acids and long carbon chain fatty acids account for 99% or more, short carbon chain fatty acids account...  
WO/2020/209158A1
Provided are a novel oil/fat feel enhancer capable of enhancing the oil/fat feel of a food and a method for enhancing the oil/fat feel of a food. An oxidized product, which is prepared by oxidizing a palm-based oil or fat containing α...  
WO/2020/198585A1
Described herein is a crystalline fat comprising a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 10 to 50 µm in diameter. Also describe...  
WO/2020/195020A1
The present invention addresses the problem of providing: a plastic oil-and-fat composition for making bread, the plastic oil-and-fat composition having filling suitability during preparation, and good kneading suitability for dough, whi...  
WO/2020/193592A1
The present invention relates to bovine milk fat comprising, based on total fatty acid content, 8.9-29.0 wt% linoleic acid (C18:2 cis, 9,12), 0.9-2.4 wt% alpha-linolenic acid (C18:3 cis 9,12,15), and 3-5 wt% butyric acid (C4:0). The pres...  
WO/2020/194936A1
The present invention addresses the problem of providing a method for producing refined oils and fats whereby the content of, e.g., glycidol, can be reduced and reductions in the content of tocopherols can be inhibited, and providing a m...  
WO/2020/189383A1
Provided is a granular instant food product for soups or sauces which improves granulation properties during a step for granulating the ingredients of the granular instant food product. A granular instant food product containing a soup...  
WO/2020/189382A1
Provided is a method for manufacturing a transesterified oil/fat that is capable of, when stuck to a food, imparting little oiliness and improving the crispy texture of the food. The method for manufacturing a transesterified oil/fat, ...  
WO/2020/184548A1
The present invention addresses the problem of providing an edible oil or fat that is usable for any kinds of foods, has an improved oxidation stability and shows a good flavor. A tea extract and sorbitol are stably dispersed in an oil o...  
WO/2020/186128A1
The present invention is directed to a process for obtaining a lipid from a composition comprising microbial cells, the process comprising: treating the composition comprising microbial cells to a temperature of about 60°C to about 95°...  
WO/2020/089440A3
The various aspects presented herein relate to methods for the reduction, prevention and/or inhibition of the oxidation of perfume ingredients, formulated perfumes, formulated body care products, formulated skin care products, formulated...  
WO/2020/178180A1
Disclosed is a vegetable fat composition comprising at least two different triglycerides comprising fatty acids selected from saturated fatty acids and unsaturated fatty acids, wherein at least one of the triglycerides comprise C14-fatty...  
WO/2020/178396A1
The present invention relates to a fat composition comprising triglycerides of which at least 75% is of the type Sat2O, and wherein in the fat composition: a) the content of St2O is 30% or less of the total fat, and b) the ratio (St OSt ...  
WO/2020/178108A1
The invention relates to a fat composition and a nutritional composition comprising such fat composition. The nutritional composition is particularly suitable for therapeutic applications in treating gut discomfort and/or constipation as...  
WO/2020/174035A1
A first variant of a method for producing ghee (1), the method comprising the following steps: a. providing cream (2) or milk, in particular whole milk (10) or raw milk; b. churning (100) cream (2) to form butter (3) and buttermilk (6); ...  
WO/2020/166422A1
The present invention provides a novel method for suppressing discoloration of an oil/fat composition when a food ingredient is fried using the oil/fat composition. The present invention includes a step for adding a preparation oil to an...  
WO/2020/150661A9
Compositions and methods are provided for incorporating processed oils with high monoacylglyceride (MAG) content into products and food products. Methods are specifically provided for generating high MAG content processed oils.  

Matches 1 - 50 out of 9,211