| Document |
Document Title |
|
WO/2007/001185A1 |
The present invention relates to a stable and tasty drink comprising fish oil in an oil-in-water emulsion and probiotics. Said probiotic bacteria are preferably Lactobacillus acidophilus. A process for the preparation of the drink is als...
|
|
WO/2006/131539A1 |
The present invention relates to a non- hydrogenated vegetable fat composition suitable for use in confectionery fats. The non-hydrogenated vegetable fat composition consists of an interesterified fat obtained by subjecting a blend of an...
|
|
WO/2006/132042A1 |
It is intended to provide a nutritional supplement for a food or a medicine, by which a food or a medicine being hard to take or a food-industry waste having a high nutritional value can be easily and safely taken even by young children ...
|
|
WO/2006/120910A1 |
An oil/fat composition comprising an oil/fat which is in the free-flowing form at 30&ring C, a solid fat which is derived from palm oil and has an iodine value ranging from 0 to 21 and an extremely hardened high erucin rapeseed oil, the ...
|
|
WO/2006/117069A1 |
The present invention provides edible aqueous oil-in-water emulsions comprising 15-70% wt oil having a saturated fatty acid content of at least 20% wt, 0.1-5% wt of an emulsifier system. The oil preferably comprises hydrogenated and unhy...
|
|
WO/2006/115420A1 |
The invention relates to an emulsion for protecting oxidisable lipids from oxidative damage and methods of making the same. The lipids are encapsulated in a complex of casein and whey protein.
|
|
WO/2006/112138A1 |
Disclosed is a foamable oil-in-water emulsion which has excellent feeling in the mouth, meltability in the mouth, and flavor and taste when whipped into a whip cream and also has high emulsion stability and whipping property. The foamabl...
|
|
WO/2006/109340A1 |
The product is enriched and integrated with natural extracts and organic additives comprising organic antioxidants composed of biophenols fractions of vegetable origin through dehydration of the natural extracts and solubilization thereo...
|
|
WO/2006/095505A1 |
A filling which is superior in heat resistance to conventional products and has satisfactory meltability in the mouth. The heat-resistant filling is a fat composition (A) which is obtained by mixing a fat having a melting point not highe...
|
|
WO/2006/093459A1 |
A foodstuff particulate lipid composition comprises a particulate solid non-lipid carrier and an oil-in-water emulsion on the carrier capable of being released from the carrier on contact with aqueous media to form an oil-in-water emulsi...
|
|
WO/2006/087748A1 |
The product is enriched and supplemented with natural extracts and organic additives comprising organic antioxidants consisting of fractions of biophenols of vegetable origin, preferably different from those existing naturally in olive o...
|
|
WO/2006/087093A1 |
Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispe...
|
|
WO/2006/087091A2 |
Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispe...
|
|
WO/2006/085672A2 |
A method for isolating one compound or more than one compound from a biomass which contains microorganisms that have produced the compound or compounds, the method comprising the following steps: (a) preparing or obtaining wet cells havi...
|
|
WO/2006/084553A1 |
A method for producing a microbiologically stable and safe food composition is described. The method includes the step of contacting a food composition with a saturated, unsaturated, and optionally, an aromatic preservative in order to p...
|
|
WO/2006/081794A1 |
The invention relates to dietary food, especially in the form of dietary drinks, deserts, bars, soups, sauces, and pastries, the fatty acids contained in said food being essentially natural fatty acids with a chain length of up to C 18, ...
|
|
WO/2006/079445A1 |
The invention relates to an edible dispersion having a Bostwick value of at least 4 at 15 °C, wherein: 1 wt.% < H3 < 6 wt.%; 1 wt.% < H2U < 20 wt.%; and wherein at least 30 wt.% of the H3 triglycerides consist of monoacid triglycerides;...
|
|
WO/2006/069619A2 |
A composition comprising: a) a primary lipid component obtainable as the reaction product of one or more carboxylic acids with at least one of glycerol and propylene glycol; b) a co-lipid component selected from at least one of phosphoru...
|
|
WO/2006/070026A1 |
The invention relates to a microemulsion of polar antioxidants in edible oils. The invention comprises the formation of microemulsions from a fraction that is rich in polar antioxidants in an oily medium, specifically in edible oils. The...
|
|
WO/2006/064910A1 |
It is intended to provide a bread-improving agent which shows a highly excellent preservative effect of imparting antifungal properties while sustaining effects of improving the physical properties and taste of bread products. A fermente...
|
|
WO/2006/062008A1 |
An acidic oil-in-water type emulsified food containing an egg albumen hydrolysate. A method of producing the acidic oil-in-water type emulsified food comprising the step of emulsifying an aqueous phase component and an oily phase compone...
|
|
WO/2006/058382A1 |
The present invention broadly resides in an extraction method and system for extracting oil from materials, including subjecting material for extraction to liquid dimethyl ether solvent; separation of the solvent liquor containing the ex...
|
|
WO/2006/058634A1 |
A nutrition bar or other food which incorporates pro-oxidants and/or polyunsaturated fatty acids or their sources in encapsulated form, especially as microcapsules. The pro-oxidants may be metal salts such as copper, manganese, iron and/...
|
|
WO/2006/059592A1 |
A process for producing a fat composition which comprises: (a) the step of mixing a fat (A) comprising triglycerides in which fatty acids having 14 or less carbon atoms account for 50-100 mass% of all constituent fatty acids with a fat (...
|
|
WO/2006/053647A1 |
The present invention provides edible aqueous oil-in-water emulsions comprising 15-70% wt oil having a saturated fatty acid content of at least 20% wt and at least 10% wt of said oil being solid at 37 °C, 0.1-5% wt emulsifier which is a...
|
|
WO/2006/054707A1 |
A method of producing cream from milk which comprises concentrating milk with the use of a membrane, then separating cream from the milk and pasteurizing the cream, wherein the dissolved oxygen concentration in the milk is lowered before...
|
|
WO/2006/048630A1 |
The invention provides a liquid edible product comprising a first liquid component, a second liquid component dispersed in the first liquid component to form an emulsion, and an emulsifier comprising a sucrose ester or a functionally equ...
|
|
WO/2006/045180A1 |
An oil-in-water emulsion for use as a cream substitute in the food industry is provided. The oil-in-water emulsion is based on a mixture of vegetable, marine and/or fish oil(s), milk protein and water. The emulsion can further comprise o...
|
|
WO/2006/043830A1 |
The date when the cited document was made public and/or the content of the document at the time of publication has not been further investigated or confirmed by the ISA. Thus, the cited document could not, at the present moment, be consi...
|
|
WO/2006/042353A1 |
The invention relates to a method for producing a foodstuff that contains a fat carrier (7, 9), a stabiliser or a gelatinising agent (1) and a solvent (2, 2') for the stabiliser or gelatinising agent (1), said fat carrier (7, 9) containi...
|
|
WO/2006/039991A1 |
An acidified edible oil in water emulsion with a pH from 3.5 to 6, comprising protein and from 1 to 40 wt% of a fat wherein the fat comprises 20 to 100 wt % of a vegetable fat composition on total fat, and wherein the composition compris...
|
|
WO/2006/037847A1 |
The present invention relates to an emulsified food product comprising water, from 0 to 5% by weight triglycerides, from 0.5 to 60% by weight plant sterol and/or stanol fatty acid ester, wherein the fatty acid composition of the plant st...
|
|
WO/2006/039372A2 |
Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and prefer...
|
|
WO/2006/035900A1 |
Disclosed is an emulsified composition containing coenzyme Q10 which is excellent in storage stability and solubility or dispersibility in water. Also disclosed is an emulsified composition containing coenzyme Q10 which is well absorbed ...
|
|
WO/2006/034556A1 |
This invention relates to a carotenoid composition comprising the carotenoid as particles of size smaller than 100 nanometers in an oil medium and a method of preparing the composition by milling the carotenoid in an oil medium and thera...
|
|
WO/2006/034059A1 |
Canola oils from hybrid Brassica varieties and methods for producing hybrid Brassica varieties are described. The hybrid seeds have a low, mid, or high oleic acid content and a low linolenic acid content.
|
|
WO/2006/029080A2 |
The invention provides a trans fat replacement system that is a stable and shelf storable mixture of edible oil and an expanded, low-density carbohydrate for use in preparing baked goods having a reduced trans fat content. Depending upon...
|
|
WO/2006/024620A1 |
The present invention relates to an improved method for solubilising an oil-soluble pigment efficiently in an oil or fat by extraction of a solid preparation containing the oil-soluble pigment, where the extraction takes place in the pre...
|
|
WO/2006/021334A1 |
Oil in water emulsions with good firm texture can be prepared by a process wherein oil comprising unsaturated fatty acid residues is added after acidification. The resulting emulsions do not show off flavour which is often found for emul...
|
|
WO/2006/015675A1 |
The invention relates to skin-cosmetic preparations containing active complexes having advantageous effects upon the skin, particularly with regard to improvements in moisture enrichment, lipid provision and elasticity of the skin. The a...
|
|
WO/2006/011331A1 |
It is intended to provide a water-in-oil type emulsifier composition to be rolled in which is used in producing layered and risen wheat foods such as pies and Danish pastries, can enrich the juicy texture inherent to a milk-origin fats s...
|
|
WO/2006/009259A1 |
A novel food material useful as an alternative for edible fat or oil; an alternative for edible fat or oil comprising the food material; a food prepared with the use of the fat or oil alternative; a novel material useful as a water absor...
|
|
WO/2006/002739A1 |
Edible oil in water emulsion comprising a natural structuring hardstock fat, which is preferably isolated from plants belonging to the genus Allanblackia or the genus Pentadesma.
|
|
WO/2006/002130A1 |
An oil-continuous edible spread has a reduced-fat characteristic, being composed of an oil phase and a flavored syrup phase, each making up a primary portion of the oil-continuous edit e product. The oil-continuous edible product is a ...
|
|
WO/2005/122777A2 |
A trans free non hydrogenated high C-16 type palm fat suitable for the manufacture of trans free non hydrogenated hard structural fat that is being suitable for use in the manufacture of low SAFA (Saturated Fatty Acid) poly/mono unsatura...
|
|
WO/2005/122778A1 |
The present invention relates to a process for preparing a stable emulsion/dispersion of an oil and an aqueous phase, wherein a β-glucans rich substrate, derived from oat or barley grain, is the active emulsifying component.
|
|
WO/2005/120254A1 |
A fermented flavoring material which, when used in various foods, can impart a rich milky flavor and a body taste to the foods; and an emulsion of the W/O or O/W/O type which comprises the fermented flavoring material and in which the ou...
|
|
WO/2005/121171A1 |
The invention describes specific proteinous nano-films on hydrophilic-hydrophobic interfaces. It was found that specific proteins can form thin molecular layers on curved or planar hydrophobic surfaces that effectively prevent material t...
|
|
WO/2005/116303A1 |
A method for controlling the chemical composition of an electroplating bath solution used to plate a plurality of substrates by providing the electroplating bath solution to a small-volume plating cell configured to minimize additive bre...
|
|
WO/2005/115159A1 |
The present invention relates to a water-in-oil emulsion, in particular in the form of a sauce or soup, the emulsion at least comprising: a water phase; a fat phase; an emulsifier; optionally one or more weak acids or derivatives thereof...
|
