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WO/2024/085001A1 |
Provided is a plastic oil/fat composition that has excellent workability as a starting food material during food production and can well improve the texture of the food thus obtained. The plastic oil/fat composition comprises a transes...
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WO/2024/084036A1 |
The present invention relates to a fat product, suitable for substituting animal fat, wherein the product comprises: an amount of one or more vegetable fibrous material; an amount of vegetable fat or oil; water; and one or more additiona...
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WO/2024/079267A1 |
The present invention relates to an animal fat substitute, wherein said animal fat substitute is an emulsion comprising between 1 to 25 wt% non-fractionated legume, between 20 to 70 wt% oil, and between 20 to 60 wt% water, and wherein th...
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WO/2024/081572A1 |
The present disclosure relates to a fat composition having a triglyceride composition comprising, expressed on the total weight of the triglycerides, a combined content of SU2 and U3 in range of from 12 to 72 wt.% and a content of SUS in...
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WO/2024/078837A1 |
A lipid or enzyme-modified lipid emulsion with excellent stability at low temperatures is developed. The lipid or enzyme-modified lipid emulsion includes an aqueous phase comprising 1.0 – 15 wt% modified starch or a polyglycerol ester ...
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WO/2024/075335A1 |
The present invention relates to a method for producing a lysophospholipid-containing composition in which a phospholipid is decomposed with phospholipase A. The method is characterized by comprising a mixing step, a phospholipid enzymol...
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WO/2024/070327A1 |
A fat-simulating composition comprising an aqueous phase and an oily phase dispersed in the aqueous phase, wherein: the melting point or crystallization temperature of the oily phase is in the range of -20 to 60°C; and the absolute valu...
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WO/2024/071243A1 |
The purpose of the present invention is to provide, inter alia, a novel composition for foods that can be favorably used to improve the quality of foods. The present invention relates to, inter alia, a composition for foods, that conta...
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WO/2024/061625A1 |
Oil-in-water emulsified food composition comprising vegetable oil, water, emulsifier, juice from red beetroot having a level of betanin below 0.01 wt%, wherein the food composition has a pH of from 2 to 5.
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WO/2024/061539A1 |
Oil-in-water emulsified food composition comprising vegetable oil, water, emulsifier, vinegar from Beta vulgaris subsp. vulgaris, Conditiva Group, having a pH of from 2 to 5.
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WO/2024/061492A1 |
The present invention relates to a process for providing a jellyfish-based product, said process comprises the steps: providing at least one raw jellyfish; freeze-drying the jellyfish, pulverizing the freeze-dried jellyfish; and thereby ...
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WO/2024/064684A1 |
The present disclosure provides consumable compositions containing one or more edible oils in addition to one or more edible ingredients, for example, an edible mayonnaise composition exhibiting increased induction time, increased emulsi...
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WO/2024/058697A1 |
A meat analogue composition comprises from 2% to 23% by weight of a fat composition; from 5% to 30% by weight of a non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises from 10% to 40% by weigh...
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WO/2024/059459A1 |
The present invention relates to a method of delivering stable oil-in-water emulsions onto porous starch particles and providing stable free-flowing particles that have the emulsions adsorbed onto them, and to the stable, free-flowing co...
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WO/2024/047084A1 |
The invention relates to a process for preparing a fermented plant composition having improved sensory and stability. The process includes the soaking of at least one integral oilseed in aqueous liquid followed by milling in presence of ...
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WO/2024/048705A1 |
The present invention provides a packaged frozen food composition in which a frozen food composition is stored in a container, and the purpose of the present invention is to provide a frozen food that is not completely hardened by freezi...
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WO/2024/047560A1 |
The present invention relates to a powder mixture core supplementing dietary fats by optimising fatty acid content, with low calorie load and high plasticity, which comprises polysaccharides, vegetable oils, humectants, emulsifiers, oil ...
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WO/2024/047083A1 |
The invention relates to a method of making an oil product, said method comprising: (i) forming a suspension of flax seed, hemp, or chia in water; (ii) heat treating the suspension; (iii) reducing the particle size of the suspension, for...
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WO/2024/043861A1 |
The invention relates to various emulsifiers suitable for emulsion systems with different water-in-oil ratios, comprised of products with high cellulose content obtained from vegetable waste containing relatively short fibers and fatty a...
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WO/2024/043862A1 |
The invention relates to various emulsifiers suitable for emulsion systems with different oil-in-water ratios, made from products with high cellulose content obtained from plant residues containing relatively short fibers, combined with ...
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WO/2024/036389A1 |
The present invention describes a process for obtaining compositions based on multifunctional compounds derived from two nutrients in the form of complexes. In another embodiment, the present invention relates to compositions based on mu...
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WO/2024/038139A2 |
Described herein are processes for producing fat compositions for meat analogues. Also described are fat compositions for meat analogues, and processes for producing meat analogues comprising the fat compositions. Also described herein a...
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WO/2024/036302A1 |
The present invention relates to a meat substitute product comprising a texturized protein ingredient and an emulsion that is comprising a binding agent, a liquid oil, water and a powdered vegetable fat having that is a randomly interest...
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WO/2024/036296A1 |
The present invention relates to a meat substitute product comprising a texturized protein ingredient and an emulsion that is comprising a binding agent, a liquid oil, water and a powdered vegetable fat having that is a randomly interest...
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WO/2024/030870A1 |
Improved acid- and high temperature-stable oleosome fractions from a plant source are described for edible applications as or in food products for human consumption, for example, in vegetable and nut milks and creamers, juices and soda b...
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WO/2024/023180A1 |
The present invention relates to an edible oil-in-water (o/w) emulsion comprising, based on the total weight of the emulsion, (a) from 50 to 80 wt% of an aqueous phase, (b) from 20 to 50 wt% of a vegetable lipid phase, and (c) from 0.25 ...
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WO/2024/026225A1 |
An oil-in-water emulsion is disclosed. The oil-in-water emulsion contains an oil phase, an aqueous phase, and an emulsifier system with one or more types of acacia gum. Also disclosed are consumer products and methods of preparing the oi...
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WO/2024/018028A1 |
An animal fat replacement product is described as well as methods of manufacture thereof.
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WO/2024/015011A1 |
Disclosed herein is a seafood analogue composition comprising from 1% to 20% by weight of a fat composition; from 10% to 60% by weight of a stabilizer blend of one or more starches and one or more polysaccharides; less than 5% by weight ...
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WO/2024/011043A1 |
The present invention relates to a nutritional composition comprising high-palmitic sunflower oil and at least one other nutritional ingredient, wherein the high-palmitic sunflower oil is a sunflower oil having a fatty acid moiety compri...
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WO/2024/009102A1 |
A composition comprises linseed meal; a beta-glucan source; an oil; an acidifier; and water. The composition is particularly suitable as a substitute for palm-based shortening in food products.
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WO/2024/010517A1 |
Disclosed herein is a meat analogue composition comprising from 2% to 81% by weight of a fat composition; from 1% to 30% by weight of a non-animal protein; and from 18% to 70% by weight of water; wherein the fat composition comprises fro...
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WO/2024/002682A1 |
An oil-in-water emulsified food composition comprising from 66 to 82 wt% of vegetable oil, from 0.53 to 1.3 wt% of aquafaba, calculated as its protein weight, on weight of the food composition, water, wherein the pH of the composition of...
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WO/2023/249549A1 |
Disclosed herein is a process for preparing a plant-based food dough using an extruder, said extruder comprising an extruder barrel and a cooling die, the process comprising the steps of : A). feeding the extruder barrel with less than 3...
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WO/2023/242437A1 |
The invention relates to a method of making a fat analogue, said method comprising dispersing waxy starch, konjac, plant oil, and optionally salt, in water; adding alkali solution to adjust to between pH 8.5 to 11; and molding and heatin...
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WO/2023/243442A1 |
Provided are: a microwave burn prevention agent; a method for preventing microwave burn of food; a production method for frozen food; and a production method for starch-containing food to be heated by a microwave oven. This microwave bur...
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WO/2023/242715A1 |
Provided herein is an encapsulated oil particle wherein the oil is encapsulated by a composition comprising oat flour. Also, provided herein is a method of making encapsulated oil particles comprising combining oat flour and oil to form ...
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WO/2023/232392A1 |
The present invention relates to a flavor nanoemulsion comprising a surfactant system comprising a polyglycerol ester of fatty acids (PGE), a non-polar phase comprising a flavor oil, and a polar phase. The invention further relates to a ...
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WO/2023/230494A1 |
Blends comprising vegetable oil, an esterified alkoxylated glycerin composition solid at human body temperature and at least one alkylated starch thickener are disclosed. Disclosed blends may have similar taste, texture, and/or other pro...
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WO/2023/222652A1 |
The invention is directed to a process to prepare a vegetable oil comprising one or more carotenoid pigments by contacting the vegetable oil with a powder of the flavedo of a citrus fruit, such as a citrus sinensis, wherein the one or mo...
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WO/2023/219385A1 |
The present invention relates to: a composition for preparing a scone, comprising flour, edible oil and fat, and sugar; and a scone using same.
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WO/2023/219080A1 |
The purpose of the present invention is to provide a method for imparting an animal-fat-like flavor to a processed food product that contains a vegetable oil and fat. It was discovered that dispersing a water phase having a sweetener dis...
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WO/2023/220277A1 |
The present invention relates to a cheese substitute product comprising protein and/or carbohydrates, an aqueous solution and a randomly interesterified fat, wherein the fatty acid moiety of the randomly interesterified fat has a content...
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WO/2023/220271A1 |
The present invention relates to a cheese substitute product comprising protein and/or carbohydrates, an aqueous solution and a randomly interesterified fat, wherein the fatty acid moiety of the randomly interesterified fat has a content...
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WO/2023/209714A1 |
Bigels and food products comprising an oleogel mixed with a hydrogel, wherein the hydrogel comprises a biopolymer and wherein a concentration of the biopolymer within the hydrogel is between 1% and 40% weight per weight (w/w) are disclos...
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WO/2023/208952A1 |
A method (200) for cooking a food product by using a mixer (100), the food product comprising starch (STA) and the method comprising: providing (202, 204) liquid (W) and the starch into the mixer; mixing (206) the liquid and the starch t...
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WO/2023/208824A1 |
A valve (200) for controlling a product flow, comprising a valve body (210) and a rotatable stem (220) with an end portion (221) of the stem (220) disposed within a product flow channel (213) of the valve (200), and a disk (222) arranged...
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WO/2023/203408A1 |
The invention relates to obtaining emulsion-type food products capable of being transformed into hot sauces. The essence of the present invention consists in that, before emulsification, an oil phase, which contains 0.5-2.0 % w/w per fin...
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WO/2023/204223A1 |
A fresh cream for freezing that contains, in a frozen state, at least 0.25 mass% phospholipids, wherein the median diameter of fat globules present in the thawed fresh cream for freezing, obtained by thawing the frozen fresh cream for fr...
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WO/2023/198529A1 |
The present invention relates to an emulsion comprising vitamin D or its derivatives, a stabilizer preferably a hydrocolloid and a triglyceride and to a beverage comprising said emulsion. The present invention also relates to a process f...
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