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WO/2012/069677A1 |
The present invention relates to a method for treating oils and/or fatty acids, characterized in that it comprises applying ultraviolet rays to the oil and/or fatty acid for a period of between 5 and 60 minutes; next, ultrasound is appli...
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WO/2012/071179A1 |
According to one embodiment, a food product comprises a non-fat base, one or more polyunsaturated fatty acids, and one or more stabilizing ingredients. The stabilizing ingredients are selected to reduce the rate at which the polyunsatura...
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WO/2012/056673A1 |
Provided is a food product which comprises a polyglycerin ester of a condensed ricinoleic acid obtained by reacting a polyglycerin and a condensed ricinoleic acid, wherein the total of triglycerin concentration and tetraglycerin concentr...
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WO/2012/052253A1 |
The present invention has as an objective to provide an emulsion for shallow frying which has reduced spattering. This objective has been met by an emulsion which contains ethylcellulose particles.
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WO/2012/052471A1 |
Disclosed is an edible product containing 15-80 wt% of triglycerides, 20-85 wt% of filler, and at most 15 wt% water, wherein the triglycerides contain as acid residues 20-70 wt% of total SAFA, at most 5 wt% of TFA, thereby C8, C10 and C1...
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WO/2012/054452A1 |
A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a grain-derived component.
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WO/2012/053354A1 |
[Problem] To provide: a plastic fat composition which is capable of providing a plastic fat food that retains adequate meltability in the mouth after long-term storage, while being excellently easy to apply and having good filling workab...
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WO/2012/050423A1 |
The present invention provides a method for fractionating an oil composition containing at least 80% by weight of diacylglycerol into a solid fraction and a liquid fraction, which heats the oil composition to an elevated temperature, coo...
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WO/2012/046072A1 |
An low oil content emulsion having 50-60% or less by weight oil is made by mixing ingredients including oil, water, insoluble fibres and emulsifier to produce a pre- emulsion, which is then homogenised at pressures in the range of about ...
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WO/2012/041682A1 |
The invention relates to a spray crystallization process for making solid particles suitable for structuring an oil containing dispersion, solid particles obtainable by said process and use of said particles for structuring oil containin...
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WO/2012/038226A1 |
The invention relates to a method of preparing an edible fat continuous spread comprising a dispersed aqueous phase and crystalline non-esterified plant sterol, said method comprising the steps of preparing a fat continuous emulsion and ...
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WO/2012/037630A1 |
The present invention relates to a food composition consisting of a water-in-oil emulsion (W/O) having a liquid or semi-viscous consistency, capable of keeping the phase mixture stable after storage and having improved nutritional values...
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WO/2012/023218A1 |
The invention establishes a comprehensive performance evaluation method capable of being applied to rotor-stator mixers of a wide variety of shapes and modes of circulation. The method evaluates mixer performance by determining an overal...
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WO/2012/017637A1 |
Disclosed is an optical reactor in which a large number of particles (3…) formed of glass raw material are accommodated in a glass tube (2). The optical reactor is constructed such that a fluid (L) can flow within the glass tube (2). A...
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WO/2012/014811A1 |
The disclosed butter cream has excellent shape retention, a fresh texture, and furthermore is extendable and has a fresh texture even if palm-based fats and oils are used. The butter cream is characterised by including: 30-60 mass% of fa...
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WO/2012/013771A1 |
A fat spread comprising a flavour agent containing a mixture of flavour ingredients comprising: - from 45% to 90% of 2-furfuryl alcohol; - from 5% to 20% of 2-acetylpyrrole; - from 3% to 15% of 2-acetylpyridine; - from 1% to 10% of alpha...
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WO/2012/012226A1 |
Stable starch-thickened food compositions are prepared by using high speed agitation. A method is provided that employs a blender to prepare starch-thickened soft gel compositions, including puddings, creams, and custards.
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WO/2012/008309A1 |
Provided is a water-in-oil emulsion composition having an oil-phase component which comprises 1.3 to 5 mass% of an unsaturated monoacylglycerol, 5 to 60 mass% of a diacylglycerol, and 35 to 90 mass% of a triacylglycerol, and which has an...
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WO/2012/008603A1 |
A foamable oil-in-water type emulsified fat composition for a whipped cream to be distributed in a chilled state, wherein: the fat content is 20-40 wt%; the fat comprises fat (A), which contains triglycerides, said triglycerides carrying...
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WO/2012/005347A1 |
Provided is an emulsifying composition that is characterised by containing (A) edible oil materials, (B) sucrose diacetate hexa-isobutyrate (SAIB), (C) octenyl succinic acid modified gum arabic, (D) polyalcohol and (E) water. Compared to...
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WO/2012/001015A1 |
A process for interesterifying a vegetable oil comprises treating the vegetable oil by contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8, separating the oil from the adsorbent and reacting the...
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WO/2011/162207A1 |
Disclosed is a fat or oil composition which contains: (a) 5-60% by mass of a diacylglycerol; (b) 5-35% by mass of a monoester compound of a hydroxy acid and a fatty acid; and (c) 5-60% by mass of a monoacylglycerol. The fat or oil compos...
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WO/2011/160921A1 |
The invention relates to an edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co- crystallized fat powder. The invention further relates to the use of...
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WO/2011/162802A1 |
Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and o...
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WO/2011/150410A2 |
Methods and compositions for the production of oil, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing microorganisms and methods of low cost cultivation of such microorganisms. Mi...
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WO/2011/149416A1 |
The invention refers to a method for preparing a dispersion of polar lipids in an ethanol-water mixture, said polar lipids comprising galactolipids. An oil containing polar lipids comprising galactolipids is diluted using a first ethanol...
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WO/2011/149854A2 |
Methods and formulations for increasing the water solubility and/or stability of dietary fatty acids are disclosed.
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WO/2011/147747A1 |
The present invention relates to an antioxidant composition comprising a galactolipid, ascorbic acid and/or a derivative thereof, and at least one further lipid. Further aspects of the invention are the method of manufacturing such an an...
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WO/2011/144405A1 |
The invention relates to an edible fat continuous spread being a water in oil emulsion comprising a water phase and a fat phase, wherein the fat phase comprises liquid oil and a structuring fat, said spread comprising a first emulsifier ...
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WO/2011/135323A1 |
The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase and an aqueous phase dispersed substantiall...
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WO/2011/136662A1 |
The invention relates to the encapsulation of oxidisable lipids. In particular, the invention provides an oil-in-water emulsion comprising droplets of a core lipid coated with nanoemulsion droplets, wherein the nanoemulsion droplets comp...
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WO/2011/132804A1 |
The present invention relates to a method of manufacturing a hard butter similar to cacao butter, the method comprising the steps of: mixing vegetable fats and oils, fatty acids, and fatty acid derivatives; performing enzymatic transeste...
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WO/2011/124690A1 |
The present invention relates to butter-derived spreads, i.e. mixtures containing a first butter, a milk fat source and vegetable oil, as well as a method of producing such butter-derived spreads.
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WO/2011/120766A1 |
The present invention provides an edible tomato-based product comprising: - 5-99.9 % by weight of dry matter oftomato-derived components other than water; - 30-95 wt.% of water; - 0.1-30 wt.% of oil; wherein the oil contains at least 10 ...
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WO/2011/120898A1 |
The present invention provides an edible product comprising 10-99 wt.% of an aqueous phase; 0.1-90 wt.% of an oil phase; 0-40 wt.% of solid or semi-solid particles; and active plant cell wall degrading enzyme. Another aspect of the inven...
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WO/2011/115476A1 |
The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes later in life.
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WO/2011/115490A1 |
The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes.
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WO/2011/115491A1 |
The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes.
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WO/2011/111527A1 |
Disclosed is a preferred oleaginous composition in an oil-in-water type emulsifier used as whipped cream mainly in confectionary and bread manufacturing. Use of the oleaginous composition suppresses whipped cream property changes that oc...
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WO/2011/107993A1 |
An edible spread formulation and method of production thereof, the formulation including: (a) at least 2% olive oil by weight; (b) at least one edible oil, in addition to the olive oil, the formulation containing a total of 12% to 78%, b...
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WO/2011/108919A1 |
The present invention relates to a reduced fat bakery emulsion comprising 39-65 wt.% of a continuous fat phase and 35-61 wt.% of a dispersed aqueous phase, said aqueous phase having the following composition: • 60-80 wt.% of water; •...
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WO/2011/106618A1 |
Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are described. The compositions can advantageously ...
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WO/2011/101521A1 |
The invention relates to a novel food composition characterised in that it comprises: a) between 70 and 95% of virgin olive oil; and b) between 5 and 30% of virgin olive oil hydrogenated to saturation. The invention also relates to the m...
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WO/2011/092299A1 |
The invention relates to an oily or fatty composition including at least 98% lipids: in which at least 40% of the total fatty acid content is DHA, and having the following glyceride composition: 50 to 95% monoglycerides relative to the t...
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WO/2011/089171A1 |
The present invention relates to the field of oil thickeners and in particular oil gels. Embodiments of the present invention relate for example to a an oil composition containing at least one complex comprising an oil dispersible emulsi...
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WO/2011/084059A1 |
The present invention relates to an edible product that is composed of a plurality of discrete fat pieces that are in direct contact with each other, such as fat flakes, fat powders or fat granulates. More particularly, the present inven...
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WO/2011/078367A1 |
Disclosed is an emulsion composition which has high emulsion stability even after long-term storage, while being functionally excellent and exhibiting high transparency when added to an aqueous phase. The emulsion composition is suppress...
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WO/2011/077975A1 |
Provided is an oil-in-water emulsion used as cream, particularly whipping cream, primarily for making confectionaries and making breads, wherein an oil-in-water emulsion product contains substantially no trans fatty acids, has high emuls...
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WO/2011/073726A1 |
The present invention relates to a nanoemulsion comprising an aqueous phase and a lipid phase, and the micelle size of which is within the range from 20 to 900 nm. The aqueous phase of such a nanoemulsion comprises a base, the lipid phas...
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WO/2011/071999A2 |
Novel structuring compositions and food products including those compositions are provided. The compositions comprise a mono- and diglyceride mixture and have high levels of β' crystals and small average crystallite sizes. They can be i...
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