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Matches 51 - 100 out of 5,268

Document Document Title
WO/2023/175028A1
A food composition in the form of an oil-in-water emulsion, comprising from 3 to 65 wt% of vegetable oil, oil-in-water emulsifier, and cellulose microfibrils, wherein the composition is free from chemically modified non-emulsifying starc...  
WO/2023/167079A1
The present invention addresses the problem of providing a roll-in oil-and-fat composition having excellent floating for a Danish pastry or the like while having a smooth physical property that is suitable for folding. The present invent...  
WO/2023/161377A1
The present invention relates to a specific combination and its ability to emulsify lipids contained in feed products.  
WO/2023/162797A1
The purpose of the present invention is to provide an oil-in-water emulsion in the form of a filling or the like that exhibits the physical property of being soft, has a suitable hardness for performing mixing and filling with raw materi...  
WO/2023/164419A1
The present invention relates to a meat substitute product comprising a fat component, a wax, and at least one texturized protein ingredient. It relates further to a fat chip or fat bead comprising a a combination of solid fat and liquid...  
WO/2023/156691A1
The present invention relates to a method for manufacturing a spreadable solid fat obtained from a highly concentrated emulsion, wherein the obtained fat consists of an emulsion where the aqueous phase includes HPMC hydrocolloids, sodium...  
WO/2023/156542A1
The invention relates to a powdered whipping agent for preparing whipped topping, the whipping agent comprising, by weight of the whipping agent, at least 20 wt. % but less than 57 wt. % fat or oil or mixtures thereof; 1.0 – 5.5 wt.% o...  
WO/2023/156847A1
The present invention relates to gelled emulsion compositions that comprise at least one vegetable oil inside a protein matrix bound by crosslinking and methods for preparing same, useful in the production of baked goods, such as puff pa...  
WO/2023/152560A1
The present invention relates to a fatty composition for use as a soft or spreadable margarine, containing a fatty phase and an aqueous phase, wherein the fatty phase comprises a fatty component of palm oil and/or fractions thereof and a...  
WO/2023/153265A1
The present invention provides a processing liquid composition for an ingredient to be cooked, capable of reducing greasiness of cooked food. The present invention is a processing liquid composition for an ingredient to be cooked, the co...  
WO/2023/150458A1
A process for isolating a sunflower oleosome fraction; comprising a) Grinding sunflower seeds in aqueous solution and obtaining a sunflower seed slurry with pH of more than 7.2, wherein a reducing agent and/or an acidulant is added durin...  
WO/2023/148344A1
The present patent application relates to a specialized plant-based egg substitute composition for applications in emulsified sauces traditionally based on egg, typically mayonnaise. The composition according to the invention is a mixtur...  
WO/2023/144448A1
The present invention relates to a method for producing a stable oil-in-water emulsion, by providing a mechanically fibrillated microcrystalline cellulose (fMCC) as an aqueous gel, at a pH of 4–7, and mixing it with a vegetable or anim...  
WO/2023/145757A1
Provided is an oil-in-water type emulsified oil-and-fat composition containing water, proteins, and oils and fats, the composition being characterized in that the amount of oils and fats is 50 mass% or more when the total amount of water...  
WO/2023/146460A1
A dairy analogue composition comprising a fat phase, an aqueous phase and an emulsifier, wherein the fat phase comprises interesterified coconut oil and wherein the dairy analogue composition is substantially free of hydrogenated fats an...  
WO/2023/144148A1
The present document relates to a fungi-based fat tissue comprising fungal biomass, fat(s) and water. The present document also discloses methods for producing such fungi-based fat tissue and products comprising it.  
WO/2023/140140A1
Disclosed is an oil and fat composition for baked confectionery, which does not contain partially hydrogenated oil and fat, and from which baked confectionery dough having high water absorbability and good texture is obtained. The oil an...  
WO/2023/139907A1
Provided is a nanoemulsion that is endowed with an antiseptic effect and is stable in environments contaminated with bacteria. The problem addressed by the present invention is solved by a nanoemulsion that has an average particle size o...  
WO/2023/126248A1
The invention provides a fat tissue mimetic comprising: 2-70wt% of fat; 1-20wt% of structurant; and 0.1-10 wt% of aquafaba, wherein the structurant comprises from 0.2 to 5 wt% of one or more gelling agents, the gelling agents comprise a ...  
WO/2023/125354A1
A low-saturation grease composition and the use thereof. A grease composition, which comprises, based on the total mass thereof, 50-71% of grease, 25-40% of water, and 1-6% of a protein, wherein the grease has a saturation of 20-42%. A g...  
WO/2023/119810A1
The present invention addresses the problem of providing: a powdery oil or fat containing a highly unsaturated fatty acid, which is prevented from the formation of an off-flavor associated with oxidation over time; a method for producing...  
WO/2023/121464A1
The invention provides a food product comprising or prepared with a pumpkin seed protein isolate, said isolate comprising at least 60 wt.% of pumpkin seed protein, in which food product the pumpkin seed protein is present as an emulsifie...  
WO/2023/114311A1
Disclosed herein are plant-based whippable topping emulsions. In particular, described herein are plant-based emulsions that do not contain any of the eight major food allergens. In addition to plant-based products, the emulsions may gen...  
WO/2023/096518A1
The invention relates to a coffee cream containing two ingredients: soluble coffee and condensed milk. In various embodiments the two ingredients are present in the product according to the invention in the proportion of one part soluble...  
WO/2023/097143A1
Provided is a composition comprising a fat blend, wherein the fat blend comprises cottonseed stearin, wherein the composition has a solid fat content (SFC) at 20 °C of about 1% to about 65%, a SFC at 30 °C of 0% to about 40%, and a SFC...  
WO/2023/097142A1
Provided is a composition comprising a fat blend, wherein the fat blend comprises cottonseed stearin, wherein the composition has a solid fat content (SFC) at 20 °C of about 40% to about 99%, a SFC at 30 °C of about 30% to about 99%, a...  
WO/2023/089975A1
The present invention addresses the problem of providing a method for producing an oil or fat powder containing a highly unsaturated fatty acid, for which the generation of oxidation-associated off-flavors over time is suppressed even if...  
WO/2023/080074A1
The present invention addresses the problem of providing an oil-in-water emulsion in which the contained amounts of trans fatty acids are sufficiently reduced, but flavors such as a milky sensation or a sensation of richness can be stron...  
WO/2023/067081A2
The present invention relates to a method for producing microbial lipids, optionally for producing microbial lipids and protein biomass and/or aromatic compounds. The present invention further relates to a use of a microbial lipid. The p...  
WO/2023/066815A1
The present invention relates to a liquid composition containing a combination of vitamins A, D, E and K or a suitable provitamin thereof in a liquid matrix, where the total amount of said vitamins and provitamins is at least 0.2% by wei...  
WO/2023/064838A2
Compositions comprising plant-based compositions and food products are described herein. The plant-based compositions and food products include a protein isolate, a food additive, and optionally a food component. The food additive option...  
WO/2023/053997A1
Provided are a method for producing an oil with broiled freshwater eel flavor, a method for producing a food with broiled freshwater eel flavor, and a method for imparting broiled freshwater eel flavor to an edible oil/fat. The method ...  
WO/2023/054352A1
The purpose of the present invention is to (1) obtain imitation cheese that has limited abnormal flavors originating from plant-based ingredients, (2) obtain imitation cheese that is excellently suited to processing, for example, when sh...  
WO/2023/054489A1
The present invention addresses the problem of providing an oil-in-water emulsion which suppresses unusual flavors derived from food and drink, in particular, unusual flavors derived from plant-based milk, plant-based fermented milk, and...  
WO/2023/052563A2
The invention relates in general to a method of making a fat analogue product, said method comprising emulsifying a plant protein dispersion and a lipid phase to produce an emulsion and adding starch with a bulk density of below 30g/ml t...  
WO/2023/054515A1
The present invention addresses the problem of obtaining an oil-in-water type emulsion composition that has a suppressed heat odor caused by a heat sterilization step without deteriorating the flavor inherent to the oil-in-water type emu...  
WO/2023/052492A1
The invention provides a fat tissue mimetic comprising: 2-70 wt% of fat; 1-20 wt% of protein; and 0.5-10 wt% of a gelling system comprising carrageenan and konjac, characterised in that the weight ratio of carrageenan : konjac is greater...  
WO/2023/046914A1
The present disclosure relates generally to flavor compositions that contain iron compounds, such as heme analogues and iron salts. In some embodiments, the flavor compositions comprise a solid plant-based fat. In certain aspects, the di...  
WO/2023/049472A1
The present disclosure is directed to whole spectrum compounds from a first food infused into a food grade oil or second food and beverage consumables, along with methods of producing the consumables infused with compounds from the first...  
WO/2023/040374A1
A vegetable protein-based fat, and a preparation therefor and the use thereof in 3D/4D printing. A nano pea/mung bean protein gel is prepared using a combination of the thermal method/enzymatic method, and a high-pressure homogenization/...  
WO/2023/032659A1
Provided is an excellent material capable of imparting a meat-like flavor to a food. Provided is a meat-like flavor imparting agent containing, as an active ingredient, a tomato-flavored oil imparted with a flavor generated by a thermal ...  
WO/2023/019350A1
An enzymatic glycerolysis method to convert an oil having a first monoacylgycerol (MAG), diacylglycerol (DAG), triacylglycerol (TAG) and fatty acid composition into a structured fat is provided. Furthermore, a method for preparing a fat-...  
WO/2023/008581A1
Provided is a fatty mass composition and a meat alternative, the fatty mass composition comprising: a fat or oil-containing granular material having a melting point of greater than or equal to 0.1°C; and an edible ionically crosslinkabl...  
WO/2023/283652A1
A gel composition includes an oleogel dispersed within an aqueous gel which is continuous phase, the oleogel comprising either a plant-based oil in liquid state at room temperature and a wax, or a plant-based oil in non-liquid state at r...  
WO/2023/274654A1
The present invention relates to a flavor nanoemulsion comprising a surfactant system comprising a polyoxyethylene sorbitan fatty acid ester and a polyglycerol ester of fatty acids (PGE), a non-polar phase comprising a flavor oil, and a ...  
WO/2022/267880A1
Disclosed in the present invention are a method for preparing an emulsion gel-type fat substitute with adjustable phase change, and the use, belonging to the field of oils and fats and food processing. According to the present invention,...  
WO/2022/268758A1
The invention relates to a powdered whipping agent for preparing whipped topping, the whipping agent comprising 57 – 70 wt. % fat or oil; 1 – 6.5 wt.% of an alpha-tending emulsifier, selected from the group consisting of lactic acid ...  
WO/2022/270369A1
The present invention addresses the problem of providing a nutritional composition that has high calories and that has excellent emulsification stability even when the contained amount of an emulsifier is less. This nutritional composi...  
WO/2022/264978A1
The present invention addresses the problem of providing an animal fat-like food material mainly comprising a vegetable starting material, which suffers from little loss due to heating, even when used in a cooked processed food, and impa...  
WO/2022/266632A1
The present disclosure provides a viscous composition, a food composition, and preparation method and use thereof, and relates to the technical field of food formula. The viscous composition includes (A) an oil of less than about 38% by ...  

Matches 51 - 100 out of 5,268