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Matches 1 - 50 out of 8,436

Document Document Title
WO/2019/007641A1
A process of treating edible oil. An edible oil is brought in contact with porous bodies comprising an epoxide conversion catalyst. The porous bodies have a size of larger than 0.5 mm. A system for treatment of edible oil. The system com...  
WO/2019/004962A2
Mix of aromatic canola oil and turpentine oil: The subject invention is related to new oil mix obtained by addition of turpentine oil to canola oil, which has specific flavor, aroma and color. This oil mix will be consumed especially in ...  
WO/2019/003930A1
Provided are: an oil-and-fat composition in which pungent odors generated by thermal deterioration of oil and fat can be suppressed; a method for producing a food using the oil-and-fat composition; and a method for improving the flavors ...  
WO/2018/236365A1
Nut butter-based compositions having a novel texture are provided herein. A composition provided herein includes a nut butter, a fat system, a sugar, and a firming agent. Methods of making a nut butter-based composition and food products...  
WO/2018/230487A1
A composition for suppressing digestive tract symptoms arising from ingestion of a medium chain fatty acid-containing lipid, the composition being characterized in comprising a medium chain fatty acid-containing lipid and a long chain fa...  
WO/2018/224543A1
The present invention relates to food compositions, in particular food compositions comprising a dispersion of particles in a continuous fat phase, the particles comprising fat droplets dispersed within an amorphous continuous phase. Fur...  
WO/2018/227184A1
Described herein are microoganisms and methods for producing lipids by co-culturing a photosynthetic microorganism with a heterotrophic microorganism to produce a culture medium having a titer of lipids.  
WO/2018/224281A1
The present invention relates to a cooking aid composition for the preparation of fried rice, said composition comprising by weight of dry matter: i. 25-55 wt.% of rice flour; ii. 45-75 wt.% of partial glycerides selected from monoglycer...  
WO/2018/224541A1
The present invention relates to food compositions, in particular soft food compositions comprising amorphous porous particles, the amorphous porous particles comprising sweetener, bulking agent and surfactant. Further aspects of the inv...  
WO/2018/219535A1
Porous micronized fat powder, a process for making such powder, a process for mixing such powder with an oil to make a fat slurry and a process for making an emulsion by mixing such fat slurry with an aqueous phase. More in particular, t...  
WO/2018/221962A1
The present invention relates to a method for manufacturing an edible oil, and an edible oil and a food each manufactured using the same, the method comprising the steps of: a) roasting vegetable raw materials using far-infrared radiatio...  
WO/2018/222116A1
The present invention relates to a dough for forming an edible product having substantially no bloom formation on the surface or wherein the bloom formation is reduced, retarded or delayed, wherein the dough comprises a vegetable fat com...  
WO/2018/207502A1
The present invention addresses the problem of providing a soft fat or oil composition for coating, said fat or oil composition showing a short liquid-dripping time and enabling efficient manufacturing of a frozen dessert. In manufacturi...  
WO/2018/206856A1
The present invention relates to a food fat component which is capable of preventing oxidation of fatty acids and simultaneously improving both the nutritional profile and organoleptic properties of the product. The invention also relate...  
WO/2018/207921A1
The present invention addresses the problem of providing a technology for long-term retention of the total ketone concentration in the brain. The present invention provides an agent for raising the total ketone concentration, the agent c...  
WO/2018/202862A1
The present invention relates to the use of an unsaturated linear C1 6-24-monocarboxylic acid having at least one triple bond, or an ester or salt thereof, as a flavor, in particular for conferring kokumi flavor to foodstuffs.  
WO/2018/200777A1
The present invention relates to a process for increasing the oxidative stability of short path evaporated oils. The process comprises the step of adding to the short-path evaporated- treated oil at least one anti-oxidant while the short...  
WO/2018/200773A1
The present invention relates to a process for increasing the oxidative stability of short path evaporated oils, by adding to short-path evaporated treated oil at least one other oil. It further relates to a composition comprising short-...  
WO/2018/194116A1
The present invention addresses the problem of providing a fat absorption promoter which can be safely and easily taken and has an excellent effect of promoting fat absorption. Provided is a fat absorption promoter which comprises, as an...  
WO/2018/193871A1
A method for manufacturing a taste improving agent for meat, said method comprising steps for preparing component (A) which is a fat or oil composition and steps for preparing component (B) which is a starch composition, wherein: the ste...  
WO/2018/188927A1
The present invention relates to a composition comprising a structured oil phase, wherein the oil phase comprises liquid oil; hardstock fat; and particles of puffed endosperm of one or more puffable seeds, dispersed in said oil phase, wh...  
WO/2018/189730A1
A process for making olive oil having a high polyphenol content and, in particular a high hydroxytyrosol content, comprises the conventional steps of transforming (II) olives (1) into an oily must (5); of resolving (V) the later into an ...  
WO/2018/186326A1
Provided are: a method for producing an edible fat and oil composition effective for masking the unpleasant flavor of a foodstuff; a masking method using the edible fat and oil composition obtained by said producing method; and a method ...  
WO/2018/186734A1
The present invention provides a process for the enzymatic degumming of unrefined triglyceride oils, said process comprising: a) providing an unrefined triglyceride oil having a phosphorus content of at least 100 mg per kg of unrefined t...  
WO/2018/184710A1
The present invention provides a process for the enzymatic degumming of unrefined triglyceride oils, said process comprising: a) providing an unrefined triglyceride oil having a phosphorus content of at least 100 mg per kg of unrefined t...  
WO/2018/183815A1
The disclosure provides a method of obtaining an isolated phospholipid enriched krill composition. The method includes a) contacting a crude krill composition with an alcohol in an amount sufficient to provide a phospholipid enriched lay...  
WO/2018/182396A1
Provided is a process for producing a refined vegetable oil, the process including the steps of heating a crude vegetable oil at temperatures between 55°C to 95°C to produce a heated crude vegetable oil, providing between 0.5w/w to 1.0...  
WO/2018/183237A1
Coating compositions comprising lecithin are provided, wherein the compositions are opacifying compositions and lecithin is used in an opacifying layer of a hard panned coating. The coating compositions can be used in a hard panned coati...  
WO/2018/181159A1
The present invention addresses the problem of providing a chocolate which has a reduced trans fatty acid content and yet shows a high compatibility with cocoa butter, excellent blooming resistance and high meltability in mouth. A transe...  
WO/2018/174203A1
The present invention addresses the problem of providing a powdery oil or fat composition for confectionery and bread production use, which, when used singly or together with a liquid oil and/or a solid fat, enables the production of a c...  
WO/2018/174201A1
The purpose of the present invention is to provide: a powdered oil and fat composition; an oil and fat composition for producing said powdered oil and fat composition; a production method for these; a food including said powdered oil and...  
WO/2018/174204A1
The present invention addresses the issue of providing a powdered oil and fat composition for preventing water separation, that is capable of preventing water separation from a food ingredient, maintaining the original quality of the foo...  
WO/2018/168616A1
The present invention addresses the problem of developing: a frozen confectionary that imparts a body feeling and that can be easily scooped by a spoon; and a mix for the frozen confectionary. The present invention is: a mix for a frozen...  
WO/2018/167782A1
The present invention provides mixtures comprising white soft-wheat flour, dried powdered palm fat and salt, as well as methods for producing short crust pastries.  
WO/2018/164202A1
An objective of the present invention is to provide an emulsifying powdered oil or fat composition with which an emulsified composition can be produced, not only if an emulsifying agent is used, but also without using an emulsifying agen...  
WO/2018/159098A1
The present invention provides an oil/fat for suppressing bloom in a chocolate-like food product obtained by a simple method, or a chocolate-like food product in which said oil/fat is used. It was discovered that an oil/fat containing pr...  
WO/2018/155488A1
Provided is a composition that allows various vegetables, fruits, algae, etc., to exist stably in the composition, and that has various usage characteristics capable of being used in a wide variety of uses. Disclosed is a food-particle-c...  
WO/2018/156013A1
Provided is a process for producing refined palm fruit oil with reduced 3- monochloropropane-1,2-diol (3-MCPD) and reduced chlorine content. The present process comprises the steps of: a) heating a crude palm fruit oil to completely melt...  
WO/2018/149880A1
A fat composition comprises: greater than 45% by weight oleic acid; from 10% to 35% by weight stearic acid; and from 1% to 10% by weight palmitic acid; the percentages of acids referring to acids bound as acyl groups in glycerides in the...  
WO/2018/151686A1
A process of improving water solubility of sesamin by creating a mixture of poloxamer and surfactant in appropriate proportion and sequence wherein the sesamin complex compounds derived from the process are at a nanometer (nm) scale and ...  
WO/2018/149974A1
The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt.% saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the cha...  
WO/2018/149884A1
A fat composition comprises: greater than 70% by weight stearic acid; from 5% to 20% by weight oleic acid; and from 1% to 10% by weight palmitic acid; said percentages of acids referring to acids bound as acyl groups in glycerides in the...  
WO/2018/147326A1
[Problem] To suppress the oxidized odor of an oil-and-fat, enhance and sustain the flavor and taste of a raw material oil-and-fat, provide or enhance the oil-and-fat flavor of meat, or provide an oil-and-fat imparted or enhanced with the...  
WO/2018/145054A1
Fat compositions are described that comprise 95% by weight of a blend of a first lauric fat and a crystal modifier. A crystal modifier included in fat compositions described herein is an interesterified blend of a second lauric fat and a...  
WO/2018/142346A1
The present invention concerns a composition in the form of an anhydrous suspension in an oily carrier of probiotics comprising at least one vegetable fat with a saturated fatty acid content of at least 25% by weight of the weight of the...  
WO/2018/138335A1
A fat composition comprises: from 55 to 75 % StOSt; from 10 to 25 % POSt; and less than 10 % POP; said percentages being by weight based on total triglycerides present in the composition, and has the following N-values: N35 of less than ...  
WO/2018/139323A1
When manufacturing an emulsified composition for whipped cream, a new technique is provided for increasing emulsification stability while producing a laurin-based oil and fat with good melt-in-the-mouth properties. As a raw material for ...  
WO/2018/122294A1
The present invention relates to a method for simultaneously recovering in aqueous medium, from a lipid and protein containing biomass, of a lipid fraction and a protein fraction, wherein the method comprises an extraction step to extrac...  
WO/2018/122057A1
The current invention relates to a method of isolated polyunsaturated fatty acids containing lipids from a lipids containing biomass.  
WO/2018/123594A1
Provided are: a sourness enhancing agent capable of enhancing sourness when being added to seasonings, food, or the like; and a sourness enhancing method. The present invention pertains to: a sourness enhancing agent including, as active...  

Matches 1 - 50 out of 8,436