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WO/1999/025207A1 |
Disclosed and claimed is the use of a sugar such as mono- and/or disaccharide in an aqueous solution as a vehicle for delivery of at least one emulsifier, as well as emulsifier delivery systems, emulsifier dispersions, products therefrom...
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WO1998057551A9 |
The present invention provides an oil-in-water emulsion spread that has a low fat content and good spreading properties at all temperatures from 4 DEG C to 25 DEG C. The present whipped spread comprises a continuous aqueous phase compris...
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WO/1999/015547A1 |
The invention concerns beverage compositions and acetic acid compositions that contain hydroxy acid, keto acid, dicarboxylic acid or amino acid esters of a phytosterol and/or a phytostanol, or their salts, the amine salts of amino acid e...
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WO/1999/015546A1 |
The invention concerns dietary fat compositions that contain the hydroxy acid or dicarboxylic acid or amino acid esters of a phytosterol and/or phytostanol, or the mixed esters formed with the alcohols, polyols or polyol (C¿2?...C¿22?)...
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WO/1999/015025A1 |
A salted low-fat spread having a fat content of 40 wt.% or lower, prepared by using an emulsifying agent selected so as to provide such demulsibility that the conductivity increases to 0.1 mS/cm or higher within 300 seconds at around 36 ...
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WO/1999/014294A1 |
A process for modifying a triacylglycerol stock, such as a vegetable oil stock, to better control fluidity is provided. The process includes interesterifying the triacylglycerol stock in the presence of a basic catalyst while monitoring ...
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WO/1999/011143A1 |
The present invention relates to lupin protein compositions, and particularly to lupin protein concentrates and isolates. In particular, the invention relates to oil:water emulsions stabilized by lupin protein compositions and to gels co...
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WO/1999/008542A1 |
Edible water-in-oil dispersions are obtained from fatty mixtures, cream and water and/or aqueous solutions and by a following cooling of the created emulsion. Owing to the presence of cream, the addition of emulsifiers is unnecessary. At...
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WO/1999/007826A1 |
Enterococcus spp. 1357, Lactobacillus spp. V20 and Lactococcus spp. 1370, and H¿2?O¿2?-producing Streptococci have a potent and lasting inhibitory activity on the production of water-insoluble glucan (mutan) and dental plaque in human ...
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WO/1999/006585A1 |
This invention provides a particulate material suitable for use as a nutritional supplement, particularly as an aquaculture feed. The particulate material has a high proportion of DHA residues in the lipid fraction, which may be up to 35...
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WO/1999/002041A1 |
A food composition giving a prolonged feeling of satiety, comprising a mixture of or an oil-in-water emulsion of triglyceride oils having a solid fat content at ambient or body temperature with a food emulsifier. The invention also refer...
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WO/1998/053698A1 |
The present invention provides novel emulsion formulations which comprise oil bodies. The invention also provides a method for preparing the emulsions and the use of the emulsions in various domestic and industrial compositions. The emul...
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WO/1998/047385A1 |
Novel fat-continous emulsion, containing a blend with emulsifying properties is obtained by the blending of: 0-90 % of a partial glyceride (=A); 0-80 % of a phospholipid (=B); 0.01-99.98 % of a long chain alcohol having > 20 C-atoms in t...
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WO/1998/041111A1 |
Food products, particularly pourable food products or bakery products (such as various breads) which exhibit a reduced tendency to retrograde or stale, respectively, comprising starch having particular amylose properties.
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WO/1998/041097A2 |
Food products, particularly pourable food products or bakery products (such as various breads) which exhibit a reduced tendency to retrograde or stale, respectively, comprising starch having particular amylose properties.
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WO/1998/041112A1 |
Food products, particularly pourable food products or bakery products (such as various breads) which exhibit a reduced tendency to retrograde or stale, respectively, comprising starch having particular amylose properties.
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WO/1998/034501A1 |
Non-frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel...
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WO/1998/034494A1 |
The invention relates to edible fat compositions in which the triglycerides have been partially hydrolysed, usually by treatment with a suitable base, to produce diglycerides and monoglycerides but not free fatty acids. The compositions ...
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WO/1998/034499A1 |
The invention concerns a process for preparing food products comprising a gelled aqueous phase, which process comprises the steps of: (i) mixing at least part of the ingredients, including the water phase with a gelling agent mixture com...
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WO/1998/033508A1 |
Calcareous materials which are very purified residues of corallinaceae particularly Lithothamnium corallioides have unusual therapeutic properties including treatment of conditions created by failure of immune regulation for example rheu...
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WO/1998/031236A1 |
Whipped food products having enhanced temperature stability and good organoleptic properties are described. The whipped food products, which can be maintained at room temperature, freezer or refrigerator temperature for an extended perio...
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WO/1998/028990A1 |
A method of preparing food seasoning, food ingredients and food items is disclosed, comprising the incorporation of plant sterols and/or stanols or their derivatives together with a raised level of one or more of the minerals magnesium, ...
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WO/1998/028989A1 |
A method for the preparation of food items, food ingredients and food seasoning is disclosed. The ultimate food items contain a raised level of the minerals magnesium, calcium and potassium. Ingestion of such food items has an advantageo...
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WO/1998/027828A1 |
The present invention relates to a flavour enhancer which is low in monosodium glutamate, which is substantially free of 5'-IMP and 5'-GMP and which enhances both meat, vegetable and dairy flavours. This invention also relates to the use...
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WO/1998/026672A1 |
The present invention relates to an edible water-in-oil micro-emulsion for enhanced thawing of a food product in a microwave oven. Said water-in-oil micro-emulsion when at a temperature below 0 �C comprises water in super cooled state ...
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WO/1998/021976A1 |
Butter containing one or more slimming agents, for example agents based on: (i) an appetite-inhibiting agent; (ii) an agent which inhibits the take-up of fat in the body; and/or (iii) herbs or extracts thereof having a laxative, appetite...
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WO/1998/021953A1 |
An improved nutritional supplement and aseptic process for making same is provided. The liquid nutritional supplement provides improved concentration of many recommended both macro- and micro-nutrients in a shelf-stable form. A process f...
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WO/1998/019555A1 |
Fat with specific antisclerosis effects, especially to consumed fat, margarine, halvarine or vegetable butter, containing partly at least 25 percent basic fat phase, which consists of oil and/or hardened vegetable oil and possibly an add...
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WO/1998/019554A1 |
Saturated triglycerides which have a big difference in chain length between the longest and the shortest fatty acid chain and which are able, when incorporated in a small amount into a slow crystallizing fat, particularly a low-trans fat...
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WO/1998/019556A1 |
Fatty acid esters, such as the unsaturated fatty acid esters of sterols and/or stanols, are used as a replacement for a substantial portion or all of the undesirable saturated and $i(trans)-unsaturated fats used as structure giving hards...
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WO/1998/019553A1 |
Sterilized, water-continuous fat containing emulsion comprising: 1-30 wt.%, preferably 1-20 % of a vegetable or animal fat; 0.1-5 wt.%, preferably 0.2-3 % of a protein; 0-2 wt.% of an emulsifier composition; 0-10 wt.% of a sweetener, in ...
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WO/1998/019565A1 |
An acidulant composition comprising hemipotassium phosphate; food products, consumable non-food products and processes for preparing or modifying these products which incorporate the acidulant composition.
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WO/1998/013023A1 |
The invention relates to a product containing a microcrystalline plant sterol, a method for producing the product by pulverization, and use of the product for the manufacture of edible products. The invention also relates to products man...
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WO/1998/006405A1 |
A stanol composition containing in addition to sitostanol as the main component, also a substantial amount of at least 10 % campestanol has been found to effectively lower serum cholesterol levels when incorporated in edible commodities....
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WO/1998/001126A2 |
Process for the manufacture of a mixture of fatty acid esters comprising the steps of: (a) hydrolysing a sterol ester or a mixture of sterol esters such that a mixture is obtained comprising phenolic acids and/or fatty acids, and free st...
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WO/1997/046118A1 |
A dietetic food which contains a safe and effective amount of conjugated linoleic acid (CLA).
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WO/1997/046230A1 |
A method of maintaining an existing level of body fat or body weight in a human which comprises administering to a human desiring to maintain that existing level a safe and effective amount of conjugated linoleic acid (CLA) to maintain t...
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WO/1997/042830A1 |
It was found that by the addition of 2 different, specific sterols, which preferably are phytosterols, to a liquid fat, the liquid fat was no longer liquid, but showed a firmness, measured as Stevens hardness, significantly higher than t...
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WO/1997/042829A1 |
A fat continuous spread is described having up to about 65 wt.% fat and a dispersed aqueous phase which contains an amylose containing gelling starch characterized by a G'eq of 400 10-5N/cm2 or greater and a critical strain value ('gamma...
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WO/1997/041742A1 |
Disclosed is a new class of lipid vesicles, liposoils, which have high oil content, low water content, and protein. The liposoils are made using a combination of a surfactant and either dried egg yolk or dried whole egg as the wall mater...
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WO/1997/038588A1 |
Compositions containing structured triglycerides of genetically engineered annuals and food products containing the same.
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WO/1997/035487A1 |
The present invention relates to a process for the preparation of a polyunsaturated fatty acid (PUFA)-containing composition where a PUFA-containing lipid is adsorbed onto a solid carrier, such as a powder. This can be used in a process ...
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WO/1997/035488A1 |
The present invention relates to a process for the preparation of a polyunsaturated fatty acid (PUFA)-containing food, such as an infant formula, where a composition comprising a PUFA is added at a late stage of the infant formula prepar...
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WO/1997/033955A1 |
A method of preparing purified ester compositions is provided. The process can be utilized to isolate and purify monoglycerides and propylene glycol monoesters, to advantage. It can also be used to isolate preferred diester products. The...
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WO/1997/032485A1 |
Fat-based aqueous emulsion products having a fat content of 10-95 % by weight comprising oxidation-sensitive fats/-oils and conventional additions, including optionally conventional antioxidants and emulsifiers, are admixed with a combin...
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WO/1997/031708A1 |
Processes for easily, efficiently, and stably producing an emulsified fat composition which has a high dispersed-phase proportion, e.g., a high-oil-content O/W emulsion or a high-water-content W/O emulsion, and which has been utterly uno...
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WO/1997/028695A1 |
An edible vegetable fat-composition is provided that does not contain hydrogenated fat, that contains 15-45 % stearic acid, less than 15 % palmitic acid and 45-85 % of unsaturated C18 fatty acid residues such that the combined amount of ...
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WO/1997/026296A1 |
A method of producing starch-emulsifier compositions by heating a starch in the presence of an emulsifier to form a complex with unique properties. The product can be further treated to obtain greater than about 20 % short chain amylose....
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WO/1997/025875A1 |
The invention relates to a low fat spreadable food product usable for example as butter replacer and having from 0 to about 30 wt.% fat; it comprises from 4 to 30 wt.% of thermally stabilized non crystalline particles of high amylose sta...
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WO/1997/024933A1 |
There is provided a method of producing protein feedstock compositions from fisheries waste useful as fertilizer, feed supplements for livestock and aquaculture, and nematodicides. Fisheries waste is comminuted and anaerobically digested...
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