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WO/2018/044232A1 |
This invention relates to a process of producing edible coconut products, including coconut flour, spreadable coconut butter and concentrated coconut milk. The process comprises grinding desiccated coconut in a grinding apparatus to obta...
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WO/2018/037987A1 |
The present invention addresses the problem of providing a method for producing heat-resistant chocolate capable of forming a sugar backbone structure in a simple manner. The present invention is a water-in-oil-type emulsion containing 5...
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WO/2018/029626A1 |
An edible chia oil nanoemulsion, rich in omega-3, with a high physical and oxidative stability, high bioaccessibility of omega-3 fatty acids and preparation methods. In particular, it discloses a chia oil nanoemulsion comprising between ...
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WO/2018/024823A1 |
The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: - 15-40 wt.% water; - 30-60 wt.% oil; - 1.5-18 wt.% of cyclodextrin selected from alpha-cyclodextrin, beta-cyclode...
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WO/2018/024821A1 |
The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. More particularly, the present invention relates to an aeratable or aerated O/W emulsion comprising a continuous aqueous phase and ...
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WO/2018/021199A1 |
The present invention addresses the problem of providing: a fat composition which is low in trans fatty acids and is suitable as an ingredient of whipped cream; and an oil-in-water emulsion containing the fat composition. Provided are: a...
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WO/2018/017138A1 |
The present invention is a composition that includes, in embodiments, an oil phase having at least one vegetable oil, at least one fatty acid in free form and a sucrose ester as sucrose palmitate; and an aqueous phase comprising sodium l...
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WO/2018/011286A1 |
The current invention relates to a method of separating polyunsaturated fatty acids containing lipids from a lipids containing biomass.
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WO/2018/007508A1 |
The application describes an emulsion comprising i) 15 to 75 wt.% of water; ii) 5 to 80 wt.% of vegetable oil; iii) 1.5 to 5 wt.% of an emulsifying agent comprising at least 20 wt.% of native rapeseed protein isolate comprising 40 to 65 ...
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WO/2018/007399A1 |
Method to make fat-substitute and/or fat-imitator compounds, said method comprising: i) preparing a gellified emulsion; ii) dehydrating said gellified emulsion.
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WO/2018/002615A1 |
The invention relates to a method of making a reduced fat spread, particularly a reduced fat spread which does not require added emulsifiers, and a spread product obtained by such a method.
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WO/2017/220298A1 |
An edible fat-continuous emulsion comprising 1-deoxynojirimycin (DNJ) and lecithin, wherein the lecithin comprises phosphatidylcholine (PC), phosphatidylinositol (PI), and phosphatidylethanolamine (PE) wherein the weight ratio (PC+PI)/PE...
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WO/2017/220309A1 |
Disclosed is a process for manufacturing a concentrate for making a premix for a frozen confection, wherein the concentrate is in the form of granules. The process comprises the steps of: (a) forming an oil-in-water emulsion wherein the ...
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WO/2017/202104A1 |
Disclosed are a layer-by-layer self-assembly of solidified linseed oil, a lipid complex thereof, and a preparation method therefor. The method comprises the following steps: (1) dispersing an oil in an aqueous sodium alginate solution, t...
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WO/2017/203358A1 |
The present invention, in an embodiment, is a powder composition that includes 20 to 80 weight% of a triglycerides mixture and 15 to 75 weight% of a salt mixture. The triglyceride mixture, based on a total fatty acid content of the trigl...
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WO/2017/202935A1 |
The present invention relates to a method for preparing a composition comprising one or more omega-3 fatty acid salt(s), the composition obtainable or obtained by this method, and also the use of this composition for the preparation of f...
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WO/2017/198485A1 |
The present invention relates to a composition in the form of an oil-in-water emulsion, containing wheat flour and physically modified starch. The invention also relates to a method for preparation of the composition. The invention furth...
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WO/2017/197453A1 |
The invention provides a microencapsulated omega-3 polyunsaturated fatty acids glyceride composition, products comprising such compositions, uses of such compositions, and processes for preparing such compositions, wherein the glycerides...
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WO/2017/194980A1 |
The present invention relates to the composition with gelling properties comprising low molecular weight gelators of Formula (I) or a salt thereof and a vegetable oil. Uses of such composition in the food, cosmetic or pharmaceutical indu...
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WO/2017/189333A1 |
The invention relates to a method for producing a clear beverage comprising the steps of: (i) providing an oil-in-water (O/W) emulsion comprising an n-alkenyl succinate starch and an essential oil, wherein the n-alkenyl succinate starch ...
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WO/2017/183650A1 |
Provided is an emulsified seasoning for which storage-related flavor deterioration is suppressed. An emulsified seasoning that is obtained by combining components (A), (B), and (C): 3-20 mass% of an (A) oil/fat-derived omega-3 unsaturate...
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WO/2017/183651A1 |
Provided is a separated liquid seasoning for which storage-related flavor deterioration is suppressed. A separated liquid seasoning that is obtained by combining components (A), (B), and (C): 3-20 mass% of an (A) oil/fat-derived omega-3 ...
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WO/2017/180051A1 |
There are provided odorless shea based esters as an ingredient composition comprising: a) 81- 97 wt% of at least one short chain alcohol alkyl ester, at least partially from a natural source, b) 3-19 wt% of triterpene esters where at lea...
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WO/2017/177085A1 |
The present invention relates to a hydroalcoholic emulsion comprising water, alcohol, fat and a plant-derived texturizer, wherein said plant-derived texturizer is in the form of fibers.
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WO/2017/172594A1 |
Provided is an aqueous dispersion comprising (a) 5% to 40% of a continuous phase, by weight based on the weight of the aqueous dispersion, wherein the continuous phase comprises 75% to 100% water, by weight based on the weight of the con...
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WO/2017/166834A1 |
A method for preparing coffee cream, comprising the following steps: (1) preparing an oil phase; (2) preparing an aqueous phase; (3) adding the aqueous phase to the oil phase for mixing, stirring uniformly, and sterilizing; (4) dissolvin...
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WO/2017/166836A1 |
A non-hydrogenated mixed butterfat and non-dairy cream, and a preparation method therefor. The cream is made from the following ingredients in percentage by weight: non-hydrogenated vegetable oil: 8ï¼…-18ï¼…; sorbitan monostearate: 0.05ï...
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WO/2017/162960A1 |
The present invention relates to a food emulsion having a reduced fat content, of water-in-oil type, which is transparent and stable over time, comprising an aqueous phase dispersed in the oily phase in the form of droplets, said aqueous...
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WO/2017/163957A1 |
The present invention addresses the problem of providing: a fat which has a low trans fatty acid content, and which has both superior plasticity exhibiting excellent extensibility and superior intraoral solubility over a wide range of te...
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WO/2017/159949A1 |
The present invention relates to a method for placing chlorophyll a in food item in order to stabilize natural chlorophyll a. It was ascertained that: as the result of placing and storing extracted chlorophyll in powdered milk, cooking o...
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WO/2017/158599A1 |
The subject matter discloses an edible fat composition, comprising fat component, a protein component comprising milk protein and fiber. The protein component comprises milk caseins and may be milk, yogurt, cream and others.
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WO/2017/159708A1 |
The purpose of the present invention is to provide a composition or the like which contains an off-flavor substance, the off-flavor intensity of which is reduced. The present invention relates to a composition comprising an (A) off-flavo...
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WO/2017/158598A1 |
The subject matter discloses a puff pastry composition, comprising a dough comprising flour and water, a fat composition comprising fat component and a protein component comprising milk protein.
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WO/2017/154650A1 |
The present invention addresses the problem of providing a cream which has rich flavor and hardly reverts to a liquid state. A method for producing a foamable oil-in-water type emulsion composition according to the present invention comp...
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WO/2017/156062A1 |
Vegetable-oil-based fat system including a canola oil including EPA and/or DHA, where the EPA and/or DHA are derived from a vascular plant source, and food products including such vegetable-oil-based fat system.
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WO/2017/150384A1 |
[Problem] To provide a method for producing a foamable oil-in-water emulsion that allows long-term refrigerated storage. [Solution] A first oil-in-water emulsion containing a milk fat part is whipped. A second oil-in-water emulsion is pr...
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WO/2017/150559A1 |
The present invention relates to a chocolate-like food containing a polyunsaturated-fatty-acid-containing oil and fat, and addresses the problem of providing a product in which a change in flavor over time is suppressed. The inventors di...
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WO/2017/150558A1 |
The present invention addresses the problem of providing a fat or oil composition that exhibits unprecedentedly high oxidation stability by using a simple method. The present invention was accomplished by discovering that the effect of e...
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WO/2017/145927A1 |
The present invention addresses the problem of providing: transesterified oil which has reduced saturated fatty acids and transfat contents, and which provides good properties when used as hard stock for a plastic oil/fat composition; an...
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WO/2017/143138A1 |
A topically-applied product comprising (i) at least one triglyceride and (ii) at least one petrolatum, wherein the topically-applied product contains, on a weight/weight basis, at least 2% triglyceride and at least 6% petrolatum. Further...
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WO/2017/141934A1 |
[Problem] The purpose of the present invention is to obtain: a soy protein material that possesses both high solubility and high emulsifiability with low viscosity; and an oil-in-water emulsion using same. [Solution] According to the pre...
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WO/2017/140376A1 |
Suggested is a consumable emulsion, comprising: (i) 3 wt.% to 12 wt.% long chain triglycerides, (ii) 97 wt.% to 70 wt.% water, (iii) 0.013 wt.% to 20 wt.% additives, wherein the weight percent of the components i) to iii) are based on th...
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WO/2017/136238A1 |
Reduced fat, shelf stable double emulsion condiments. The condiments produced have a reduced fat content, shelf stability, and an enhanced taste profile. The process of making the products is also described.
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WO/2017/134633A1 |
A method comprising: (a) bringing water and oil to a temperature above the melting point of the oil; (b) combining oil and water in a ratio (W/W) between 2:1 and 5.7:1 (c) adding 0.5% to 2% W/W of Canna arrowroot powder relative to total...
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WO/2017/134072A1 |
Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solu...
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WO/2017/116807A1 |
Disclosed are liquid nutritional compositions that include functional ingredients such as lutein and display reduced development of off-colors from lutein. The lutein is incorporated into the nutritional composition in such a way that it...
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WO/2017/116805A1 |
Disclosed are liquid nutritional compositions that include functional ingredients such as lutein and display reduced development of off-colors. The lutein is incorporated into the nutritional composition in such a way that it does not ad...
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WO/2017/110770A1 |
Provided is an acid foaming oil-in-water type emulsified composition that can suppress a change of physical properties during frozen storage and during thawing. A foaming oil-in-water type emulsified composition according to the present ...
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WO/2017/112806A1 |
A filtration device for filtering cooking oil is provided. The filtration device may include a hub and one or more filtration units having a central aperture to coupleably receive the hub. Each of the one or more filtration units may inc...
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WO/2017/108275A1 |
A process for preparing a slurry of an edible oil phase and fat powder, and to a process of preparing an edible fat-continuous spread out of such, wherein the oil phase comprises olive oil.
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