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Matches 1 - 50 out of 8,762

Document Document Title
WO/2019/213157A1
The present technology provides a method that includes contacting a composition with a caustic solution to produce a caustic-treated composition; combining the caustic-treated composition with silica particles to produce a slurry; and re...  
WO/2019/211185A2
The invention relates to a food composition comprising dairy fat – which food composition is whipped or foamed or which food composition is, optionally after reconstitution in water, suitable for whipping or foaming – the food compos...  
WO/2019/213290A1
A process for producing crude biodiesel from renewable feedstocks (such as fats, oils, and greases) containing unsaponifiable materials; purifying the crude biodiesel through a purification process; recovering a purified biodiesel distil...  
WO/2019/206443A1
There is provided a vegetable-based lipid composition comprising DHA, ALA, and oleic acid (typically as a fatty acid ester) in particular proportions. The composition also contains low levels of EPA and palmitic acid. The composition is ...  
WO/2019/204280A1
The present invention provides for interesterified high oleic vegetable oil and vegetable fat characterized by low trans fat content and characteristics suitable for use in baking, frying and icing applications.  
WO/2019/197354A1
The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, ...  
WO/2019/197344A1
The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, ...  
WO/2019/194081A1
The present invention addresses the problem of providing a soft chocolate that exhibits plasticity or fluidity at normal temperature even when included in a baking composite food dough and baked. The present invention is a soft chocolate...  
WO/2019/185891A1
The present invention is directed towards the use of substituted chroman-6- ols of formula (I) wherein R1 and R2 are independently from each other H or C1-11-alkyl or (CH2)n— OH with n being an integer from 1 to 4, or R1 and R2 represe...  
WO/2019/185894A1
The present invention is directed towards the use of substituted chroman-6- ols of formula (I) wherein R1 and R2 are independently from each other H or C1-11-alkyl or (CH2)n─OH with n being an integer from 1 to 4, or R1 and R2 represen...  
WO/2019/188492A1
The present invention addresses the problem of providing a chocolate that has a reduced trans fatty acid content and still has a high compatibility with cocoa butter, high blooming resistance and good meltability in mouth. A transesterif...  
WO/2019/185942A1
The present invention is directed towards the use of at least one compound of formula (I) wherein R1, R2 and R3 are independently from each other H or C1-4 -alkyl, as antioxidants, especially in feed such as pet food and feed ingredients...  
WO/2019/185940A1
The present invention is directed towards the use of at least one compound of formula (I) wherein R1, R2 and R3 are independently from each other H or linear C1-6- alkyl or branched C3-8-alkyl, as antioxidant, especially in feed such as ...  
WO/2019/185444A1
A non-hydrogenated fat composition comprises: from 3.2% to 10% by weight of total caprylic acid (C8:0) and capric acid (C10:0); from 13% to 32% by weight lauric acid; and from 20% to 45% by weight stearic acid (C18:0) fatty acid residues...  
WO/2019/185939A1
The present invention is directed towards the use of at least one compound of formula (I) wherein R1, R2 and R3 are independently from each other H or linear C1-6-alkyl or branched C3-8-alkyl, as antioxidant in PUFA-containing edible oil...  
WO/2019/176964A1
A cocoa butter compatibility improver which is intended to be used along with a CBR, wherein the compatibility improver comprises an oil or fat, XYU, Y2U and YU2 are contained in amounts of 8 to 30% by weight, 0.5 to 21% by weight and 3 ...  
WO/2019/175256A1
A method for purification of a triacylglyceride oil comprising the steps: (a) admixing the triacylglyceride oil with an auxiliary trapping agent, wherein the melting temperatures of the triacylglyceride oil and the auxiliary trapping age...  
WO/2019/176963A1
A cocoa butter compatibility improver which is intended to be used along with a CBS, wherein the compatibility improver comprises an oil or fat, XYU, Y2U and YU2 are contained in amounts of 8 to 30% by weight, 0.5 to 21% by weight and 3 ...  
WO/2019/173292A1
Methods for reducing the color of phospholipid compositions comprising lecithin are disclosed. The phospholipid composition is exposed to ultraviolet light to reduce the color of the composition. The phospholipid composition may be dilut...  
WO/2019/172803A1
A method includes mixing a yeast dough by the straight dough method from flour, yeast, sugar, salt and water, letting it stand for 20 minutes to obtain a semi-liquid dough, and making it up on a surface oiled with a vegetable oil. A proc...  
WO/2019/171788A1
The present invention addresses the problem of providing a food product improved in terms of off-flavor that occurs over time among milk-containing food products that contain a highly unsaturated fatty acid-containing oil/fat and have a ...  
WO/2019/166598A1
A high stearic oilseed stearin fat comprising: - from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is high...  
WO/2019/167961A1
Provided is an easy and efficient technique for obtaining a solid-oil-and-fat-containing composition by solidifying, without separating, a liquid oil-and-fat mixture composed of a solid fat and a liquid oil. A liquid oil-and-fat mixture ...  
WO/2019/167390A1
The present invention provides a means for accurately quantifying dialkyl ketone in oil and fat. Specifically, dialkyl ketone in oil and fat is quantified by subjecting a solid-phase extract of oil and fat to gas chromatography or liquid...  
WO/2019/167331A1
Oils and fats having a high 2-position palmitic acid content, which are used as a raw material for an oil/fat composition containing an XPX triglyceride having palmitic acid linked to position 2 thereof and X linked to positions 1 and 3 ...  
WO/2019/098823A8
Present invention relates to a composition comprising A2 β-casein and a fat mixture. The present invention further relates to the use of this composition for the treatment of gastrointestinal disorders. The composition of present invent...  
WO/2019/163857A1
Provided is a dried food containing food or beverage which can be quickly served, and is configured, with low cost and few complex procedures, such that the contained various dried foods do not lose dryness and retain the original favora...  
WO/2019/158736A1
The invention relates to a composition comprising an active substance dispersed in a matrix, said active substance comprising or consisting substantially of a mixture of betaine and ascorbic acid, said matrix being a crystalline matrix c...  
WO/2019/157592A1
A process of producing an edible powder containing cannabis including providing a desired quantity of cannabis oil, a cannabis isolate or a cannabis distillate, mixing the cannabis oil, cannabis isolate or cannabis distillate with a solv...  
WO/2019/159028A1
Disclosed is a process for producing a cholesterol concentrate including the steps of (a) distilling a fish oil having no more than 2% free fatty acids in an admixture with an auxiliary fluid in a vacuum distillation column to obtain a f...  
WO/2019/157141A1
The present invention relates to a process for preparing purified vegetable liquid oil, and the process is comprising contacting a vegetable liquid oil, which has not been subjected to a deodorization step, with an adsorbent comprising a...  
WO/2019/157143A1
The present invention relates to a process reducing in a palm oil the content of unwanted propanol components selected from free chloropropanols, chloropropanol fatty acid esters and combinations of two or more thereof, and the process i...  
WO/2019/155216A1
The invention relates to methods and uses of anthocyanins, for example in food products.  
WO/2019/155215A1
The invention relates to uses of hydrocarbon / lipid complexes with carotenoids for improvement properties of hydrocarbon-based products as well as related methods and uses.  
WO/2019/151008A1
[Problem] To provide: a method for suppressing an increase in the anisidine value and a decrease in the amount of tocopherols in a fats and oils composition during frying; an inhibitor for suppressing an increase in the anisidine value; ...  
WO/2019/151007A1
[Problem] To provide: a method for suppressing the coloration of oils and fats during frying; and a coloring inhibitor. [Solution] A method for suppressing the coloration of an oil/fat composition for frying, the method comprising a step...  
WO/2019/149822A1
The present invention relates to food compositions connprising omega-3 fatty acids and bran or bran extract. Further aspects of the invention are a food product comprising the food composition, a method of stabilizing omega-3 fatty acids...  
WO/2019/151009A1
[Problem] To provide: a method for improving the stability of an oil or fat composition for frying use by preventing the discoloration of the oil or fat composition and also preventing the increase in an anisidine value and the decrease ...  
WO/2019/147121A1
Provided is a process for producing cold pressed palm fruit oil with maintained natural antioxidant and bioactive compound contents to be substantially similar to prior to undergoing the process, the process including the steps of cleani...  
WO/2019/145241A1
The invention relates to a manufacturing process for the production of a fat and fiber powder. In particularly the invention relates to a process for the production of a fat and fiber powder having up to 93% of fat (by weight of total fa...  
WO/2019/123015A1
The present invention provides marine lysophosphatidylcholine compositions for use in pharmaceuticals, nutraceuticals and functional foods, as well as methods for making marine lysophosphatidylcholine compositions.  
WO/2019/120181A1
Disclosed are a fat composition, a frying oil composition comprising the fat composition, a preparation method and use of the fat composition, and a food comprising the fat composition. The fat composition comprises 0.01-1wt% of a higher...  
WO/2019/122030A1
The current invention relates to a method of separating polyunsaturated fatty acids containing lipids from a lipids containing biomass.  
WO/2019/120632A1
A hardstock fat composition for use in making edible water-in-oil emulsions such as spreads, in particular (but not exclusively) when produced using the hardstock in the form of micronized fat powder, and process to use such hardstock fa...  
WO/2019/120892A1
The invention provides a savoury concentrate comprising: a) at least 30 wt.%, by weight of the concentrate, of an oil phase comprising liquid oil; b) 3-30 wt.%, by weight of the concentrate, of edible salt selected from sodium chloride, ...  
WO/2019/123135A1
A method for producing a turmeric oil solution for food use, comprising the following steps: selecting a turmeric powder, on the basis of the total amount of curcuminoids active principles contained in said powder; adding said turmeric p...  
WO/2019/120894A1
The invention relates to a savoury concentrate comprising: a) at least 30 wt.%, by weight of the concentrate, of a fat blend comprising liquid oil and 2-50 wt.% solid fat component, based on the combined weight of the liquid fat and soli...  
WO/2019/124528A1
[Problem] To provide an oily confection having excellent meltability in the mouth even when eaten in a frozen state. [Solution] This oily confection contains fat and oil which contains: 60-94.5 mass% (exclusive of 60) of medium chain-fat...  
WO/2019/117167A1
In order to prevent the deterioration of frying oil and fat, there are provided: a fry cooking method that uses a silicone-oil containing oil and fat as the frying oil and fat and forcibly cools the surface of the frying oil and fat; a m...  
WO/2019/115388A1
The present invention relates to a dry powder composition comprising particles of a carrier material coated with a fatty acid glyceride, a dry bakery pre-mix comprising the composition, a method of making the composition and its use to m...  

Matches 1 - 50 out of 8,762