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WO/2013/008904A1 |
Provided is a foamable oil-in-water emulsion that, regardless of having a low percent content of fat and total solids, has superior foamability, flower-forming properties, shape retention, sense of concentrated flavor, and lack of heavy ...
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WO/2013/008261A1 |
A food product of the type to be stored and consumed refrigerated or frozen comprising at least a first liposome and at least one active ingredient encapsulated in the first liposome, said first liposome further having first means for in...
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WO/2013/000137A1 |
A low-fat whippable topping composition comprising: (a) 7 to 24 % by weight of water-soluble carbohydrates, (b) 8 to 16 % by weight of fat, (c) 0.3 to 1.5 % by weight of emulsifier, (d) 0.2 to 1 % by weight of optionally methylated hydro...
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WO/2012/177354A1 |
Disclosed herein are compositions that include a blend of sucrose polyesters, wherein each sucrose polyester includes a sucrose moiety and a plurality of fatty acid ester moieties, wherein from about 50% to about 90%, by weight, of the c...
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WO/2012/177355A1 |
Disclosed herein are shortening compositions comprising from about 40% to about 90% sucrose polyester, by weight, wherein said shortening compositions may comprise, based on total weight of the shortening composition, a Solid Fat Index o...
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WO/2012/176687A1 |
In the present invention, a liquid cream is caused to include microbubbles by means of combining the use of a general-purpose agitator and a high-speed, high-shear agitator and thus a triple mixture of liquid, fat globules, and microbubb...
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WO/2012/168727A1 |
The present invention provides a process for controlling the crystallisation of triglyceride, the process comprising the steps of (i) providing a triglyceride (ii) contacting the triglyceride with a mono or di ester of glycerol and Morin...
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WO/2012/168724A1 |
The present invention provides a foodstuff in the form of a spread, wherein the spread is a wafer in oil emulsion containing (a) a continuous fat phase (b) a dispersed aqueous phase, wherein the spread comprises (i) triglycerides in an a...
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WO/2012/168882A1 |
A composition comprising a core comprising at least one oxygen-sensitive liquid natural pharmaceutically or nutritionally active agent absorbed or adsorbed onto an absorbent, an intermediate layer, comprising an interfacial tension adjus...
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WO/2012/168722A1 |
The present invention provides a food or feed comprising (i) a foodstuff (ii) a mono or di ester of glycerol and Moringa oil.
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WO/2012/171001A2 |
The present invention relates to food products having clinically effective (high) dosages of beta-glucans and omega-3 fatty acid (EPA/DHA) per serving without a fishy taste or smell, as well as methods of preparing those food products.
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WO/2012/168726A1 |
The present invention provides a foodstuff in the form of a spread, wherein the spread is a water in oil emulsion containing (a) a continuous fat phase (b) a dispersed aqueous phase, wherein the spread comprises (i) triglycerides in an a...
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WO/2012/161572A1 |
The present invention relates to food products supplemented with micronutrients and, in particular, to a composition comprising vitamin K2. The composition further comprises calcium and magnesium, wherein the ratio Ca/Mg is less than 8. ...
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WO/2012/161253A1 |
Provided is a method for producing an oil-in-water emulsified food product composition, which is characterized in comprising a step for adding and mixing an oil containing a highly hydrophilic emulsifier, or a mixture of water and an oil...
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WO/2012/147554A1 |
[Problem] An objective of the present invention is to provide an oil having the flavor of the odor of hydrogenation (hydrogenation odor) regardless that the trans fatty acid content is sufficiently low, and an oil-containing food that us...
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WO/2012/148769A1 |
The invention provides palatability enhancing compositions comprising a palatability enhancing amount of two or more of tetrasodium pyrophosphate, one or more animal by-products, and one or more microbial proteins and comestible composit...
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WO/2012/143492A1 |
The present invention relates to beadlets comprising at least one carotenoid and matrix material, which comprise wax(es) and/or fat(s) with a drop point of between 30 to 85 °C, as well as to the production of such beadlets and to the us...
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WO/2012/140937A1 |
[Problem] To provide an oil composition having, on the basis of an excellent crystallization-promoting effect, excellent usability and workability in terms of weeping of sugar on fried doughnuts, stickiness and food texture, filling stat...
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WO/2012/121010A1 |
Provided are a butter cream having excellent foaming properties and a high meltability in mouth and an oil or fat composition suitable for the production of the butter cream. The oil or fat composition according to the present invention ...
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WO/2012/117580A1 |
[Problem] To provide a water-in-oil type oil or fat composition, which has only a small salt content but is highly meltable in mouth and shows appropriate saltiness, and a method for producing the same. [Solution] A water-in-oil type oil...
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WO/2012/115144A1 |
Provided is an oil-in-water emulsion produced using milk protein, fat/oil, an emulsifier, and protease, the emulsion being characterized in that (1) and/or (2) below are satisfied in MALDI-TOF MASS analysis. (1) The ratio of the 1993-199...
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WO/2012/111225A1 |
[Problem] The present invention addresses the problem of providing a water-in-oil type emulsified oil/fat composition that has a nutritive function and exhibits superior storage stability and flavor despite the addition of vitamin E. [So...
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WO/2012/108377A1 |
A plastic emulsified oil and fat composition for kneading bread, being characterized by containing glucomannan and glycerol mono-fatty acid ester in an aqueous phase. The content of the glucomannan in the plastic emulsified oil and fat c...
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WO/2012/107587A1 |
The present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized whippable oil-in-water emulsion upon incre...
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WO/2012/106777A1 |
The present invention broadly relates to nutritional compositions comprising unstable materials and the use thereof in food products. More specifically, the invention relates to compositions comprising edible oils, in particular fatty ac...
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WO/2012/104398A1 |
A process for preparing stabilised edible oil-in-water emulsion containing insoluble natural fibre and being free of food additives comprising the following steps: a) preparing a fibre phase; b) preparing an emulsion; and c) mixing the p...
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WO/2012/105073A1 |
[Problem] To provide a palm fraction soft oil with which a processed emulsified food product that is capable of withstanding refrigeration is obtained, as well as a method for producing the same. [Solution] The palm fraction soft oil of ...
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WO/2012/102222A1 |
An emulsion composition for a food and drink which contains an oil-soluble substance in the form of an emulsion, wherein the emulsion composition is characterized by containing 0.1 to 10.0 wt.% of an oil-soluble substance and 0.1 to 10.0...
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WO/2012/096655A1 |
The present invention describes dietary compositions and methods of using such compositions to treat chronic viral infections, including hepatitis B and hepatitis C infections.
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WO/2012/094397A1 |
The present embodiments include a ground meat, processed meat, game meat, or sausage that has improved health and taste characteristics. The embodiments include the addition to the meat of a fat emulsion that includes a healthier group o...
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WO/2012/089666A1 |
The use of encapsulated oil for the preparation of a dough. The encapsulated oil comprises an inner core of oil encapsulated in an outer shell of cross-linked protein, wherein the encapsulated oil comprises at least 80 % by weight oil. T...
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WO/2012/092463A1 |
Disclosed is a fat or oil useful for cooking applications which includes from 10 to 90% by weight diacylglycerols, and has a SFI of at least 15% at room temperature. In particular embodiments, the fat or oil is derived from palm oil, pal...
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WO/2012/084420A1 |
The invention relates to water-in-oil emulsion comprising 50 to 85 wt. % of an aqueous phase and 15 to 50 wt. % of a fatphase, wherein said fat phase comprises HOH triglycerides in an amount of 8 to 50 % of the total weight of the fat ph...
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WO/2012/084441A1 |
The present invention has as an objective to provide a fibrous material which can be used to structure non-aqueous liquids. These structured liquids can be used as ingredient in products such as oil-in-water emulsions or water-in-oil emu...
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WO/2012/084438A1 |
The present invention relates to a method of preparing an edible fat continuous emulsion spread comprising 10 to 85 wt% of a dispersed aqueous phase and 15 to 90 wt% of a fat phase, said fat phase comprising: - 60 to 85 wt% of a combined...
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WO/2012/084416A1 |
The present invention relates to a water-in-oil emulsion comprising 15-90 wt.% of a fat phase having a solid fat content at 20 °C (N20) of at least 10%; and 10-85 wt.% of aqueous phase, said fat phase comprising: ·60-85% by weight of t...
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WO/2012/084421A1 |
The present invention has as an objective to provide a method to prepare lipophilic fibres that can be used to efficiently and effectively structure non-aqueous liquid phases. These non-aqueous liquid phases may be incorporated as an ing...
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WO/2012/084427A1 |
The present invention has as an objective to provide non-aqueous liquids non-aqueous liquids that are stuctured by lipophilic fibrous materials. This is required to develop consumer products like foods or personal care products, which ar...
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WO/2012/079964A1 |
The invention relates to an edible fat blend comprising liquid oil and structuring fat, the fat blend comprising a mixture of triglycerides in a specific weight ratio and wherein the fat blend comprises 15 to 35 wt% saturated fatty acids...
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WO/2012/082977A1 |
Described herein are shelf stable low sodium compositions having reduced levels of trans fats. The compositions comprise a reduced trans base oil, an unhydrogenated oil, water, a low sodium sea salt, a probiotic and one or more additives...
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WO/2012/079957A1 |
The invention relates to an edible water in oil emulsion wrapper product wherein the amount of oil exudation is less than 1% at the temperature at which the amount of solid fat content on total product is 3%, wherein the fat is essential...
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WO/2012/079955A1 |
The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. One aspect of the invention relates to a process for compacting a ...
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WO/2012/080227A1 |
Oil-in-water emulsion food product with improved spattering behaviour containing 0.01 to 3% w/w hydrophobin.
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WO/2012/082626A1 |
Methods and compositions for a lipid-based food filling including a lipid system, and particulates having a size of about 30 micrometers or less, the particulates having a lipophilic surface, wherein the filling has a water activity of l...
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WO/2012/081351A1 |
The purpose of the present invention is to provide a layered cereal flour food having non-conventional characteristics in texture, flavor and so on, and a water-in-oil type emulsified fat composition to be rolled in, said composition ena...
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WO/2012/079973A1 |
The present invention relates to a pasteurized spread comprising 10-100 wt. % of an aqueous phase and 0-90 wt. % of oil phase, wherein said spread has a pH lower than 5.4, and wherein said spread comprises preservative selected from the ...
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WO/2012/082065A1 |
The present invention relates to a particle stabilized emulsion or foam comprising at least two phases and solid particles, wherein said solid particles are starch granules and said starch granules or a portion thereof are situated at th...
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WO/2012/081545A1 |
Disclosed is a water-in-oil emulsion which melts in the mouth and has excellent flavor as well as emulsion stability; also disclosed is a method of producing the same. The water-in-oil emulsion contains an aqueous phase which includes a ...
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WO/2012/076058A1 |
The present invention relates to a filling composition comprising a fat content above 20% by weight of the filling composition, a hydrolyzed whole grain composition; and an alpha-amylase or fragment thereof, which alpha-amylase or fragme...
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WO/2012/074008A1 |
[Problem] To provide a foaming oil-in-water emulsion which has high emulsion stability, good whip properties such as foamability and shape retention, good freezing/thawing resistance in a whipped state and, as a result of sufficient redu...
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