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WO/2020/099091A1 |
A food composition in the form of a water-in-oil-in water emulsion comprising water; an oil phase comprising vegetable oil which is liquid at 20°C and a water-in-oil emulsifier comprising fat crystals, wherein the fat crystals are trigl...
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WO/2020/089444A1 |
The present invention relates to a non-dairy food composition comprising particles of an emulsion gel dispersed in a crystallized lipid; wherein the emulsion gel comprises a combination of dietary fiber; plant protein, lipid and calcium;...
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WO/2020/090208A1 |
The present invention addresses the problem of providing a technique for producing whipped cream which is intended to be frozen, undergoes a small degree of change in hardness or an overrun value even when the temperature change is repea...
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WO/2020/084093A1 |
The invention relates to a spreadable water-in-oil emulsion which is characterised in that it comprises, by weight, relative to the total weight of the composition: - between 50 and 95% butter, - between 1 and 25% fat of dairy origin wit...
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WO/2020/077758A1 |
A fullerene derivative and a preparation method and application thereof. The chemical formula of the fullerene derivative is F(M)n, wherein F is fullerene, M is a group linked to a fullerene (F) skeleton carbon atom by means of a chemica...
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WO/2020/078987A1 |
The present invention relates to the flavour industry. It concerns more particularly a food grade emulsion capable to modulate sensory properties in foods and beverages. The emulsion of the invention is notably characterised by the prese...
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WO/2020/077932A1 |
A trans-resveratrol/glycoside loaded margarine substitute and a preparation method therefor. The preparation method comprises: (1) preparing peanut protein dispersion, adding transglutaminase thereto, performing a cross-linking reaction ...
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WO/2020/075688A1 |
Provided is an oil-in-water emulsion composition for foaming cake dough, the composition containing: a monoacylglycerol (A) containing a saturated fatty acid as a constituent fatty acid; a sugar alcohol (B) having 6 or more carbon atoms;...
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WO/2020/066710A1 |
Provided are: a method for producing, in a highly productive manner, a flavoring oil useful for flavoring a food product; a method for producing a flavoring oil mixture containing the flavoring oil obtained by said method; and a method f...
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WO/2020/054437A1 |
The present invention relates to: a plastic oil and fat composition for bakery food dough, the composition having excellent stretchability; a method for manufacturing the said composition; a dough for a bakery food; and the bakery food, ...
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WO/2020/056293A1 |
In each of its various embodiments, the present invention discloses microemulsions that carry antioxidants.
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WO/2020/053378A1 |
A fat spread product comprising: - at least 5% by weight of water; and - from 10% to 95% by weight of a fat composition, wherein the fat composition comprises: - from 10% to 100% by weight of an intraesterified fat or an interesterified ...
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WO/2020/044922A1 |
Provided is a food particulate-containing fat and oil composition that exhibits spreadability under low- and high-temperature conditions. This fat and oil composition contains food particulates, has features (1)-(5), and satisfies at lea...
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WO/2020/045508A1 |
Provided are a taste improving agent for improving the after taste of a vegetable oil/fat-containing food or beverage and an aroma composition comprising the taste improving agent. Also provided is a food or beverage having an improved a...
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WO/2020/038540A1 |
The invention relates to a fat- or wax-based food, cosmetic or pharmaceutical foamed product. The invention further relates to an apparatus and to a method for producing such a foamed product.
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WO/2020/037412A1 |
The present disclosure relates to a cannabinoid based dry or aqueous self-emulsification system for infusing a composition with a cannabinoid. The self-emulsification system comprises: a) at least one cannabinoid in a carrier oil; b) a p...
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WO/2020/037411A1 |
The present disclosure relates to a cannabinoid based emulsification system for infusing an aqueous composition with a cannabinoid, the emulsification system comprising: a) a cannabinoid in a carrier oil; b) a plurality of emulsifiers ha...
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WO/2020/040682A1 |
An aerated food product, such as a mousse, whipped topping, ice cream and frozen desserts, comprising a fat component and sunflower wax as a structuring agent is disclosed. Also disclosed is a method of producing an aerated food product ...
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WO/2020/040760A1 |
Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a lamina...
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WO/2020/037020A1 |
A gel emulsification system and method for converting fats, oils, and grease (FOG) into a solid acceptable for landfill disposal. The method may include mixing FOG with a detergent and water to form an emulsion, adding viscosifier and a ...
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WO/2020/032107A1 |
The present invention addresses the problem of providing an ascorbic acid-containing oil and fat that allows improvement of ascorbic acid content in the ascorbic acid-containing oil and fat and that can be used for a variety of food item...
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WO/2020/021152A1 |
The present invention relates to a method for obtaining oleogels, characterised in that they are obtained by means of the dispersion of a cationic salt in an emulsion of sulfated polysaccharide and an oil. The invention also relates to t...
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WO/2020/022490A1 |
A pillow-packaged roll-in margarine obtained by: cooling a water-in-oil type emulsified fat composition in which fat is molten to 0-25°C; maintaining the composition at these temperatures for 10-300 seconds for crystallization; then hea...
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WO/2020/015807A1 |
The invention relates to a micro-foamed, multi-phase fat powder. The particle core of a fat powder particle consists of a micro-foamed matrix and elements arranged therein that consist of a substance different from that of the particle c...
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WO/2020/011929A1 |
The invention relates to a new cocoa butter composition, to a new process for obtaining same by one or more fractional molecular distillation procedures, and to the specific fractions obtained.
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WO/2020/007885A1 |
The present invention relates to compositions comprising particles prepared from one or more biological materials and/or animal lipids and/or plant lipids that are capable of locating to an interface when combined with two or more immisc...
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WO/2020/004052A1 |
Provided is a whipped cream comprising component (A) that is a starch having an amylose content of 45 mass% or more and a degree of swelling in cold water of 3.5-15 inclusive and component (B) that is a gelling agent, wherein: the conten...
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WO/2019/241858A1 |
A functional vegetable cream substance formed from a balanced mixture of oils, for the purpose of replacing butters, margarines and other, similar cream substances, without the use of lacteous substances or hydrogenation. The cream subst...
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WO/2019/234558A1 |
A system (1) for the production of an olives- and tomatoes-based dressing naturally rich in antioxidants, comprising at least one crusher (2), at least one kneader (5), having an inlet opening (6) and an outlet (7), associated with the c...
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WO/2019/224166A1 |
A nutritional composition comprising soluble calcium, wherein 0.005 to 20 wt% of the lipids in said composition are polar lipids, wherein the polar lipids comprise one or more glycolipid.
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WO/2019/224168A1 |
A creamer composition wherein 0.1 to 15 wt% of the lipids in said composition are polar lipids, wherein the polar lipids comprise a glycolipid.
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WO/2019/216400A1 |
According to the present invention, roll-in margarine is produced by: cooling a water-in-oil-type emulsified fat and oil composition, in which fats and oils are melted, to 0-25°C without using a resting tube or a molding nozzle; holding...
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WO/2019/217000A1 |
A plant-based soluble dietary fiber formulation can be used as an oil and fat substitute. It can be a fluid or solid (frozen or dry). The oil and fat substitute can be an aqueous mixture, comprising soluble dietary fiber. This mixture ca...
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WO/2019/211185A2 |
The invention relates to a food composition comprising dairy fat – which food composition is whipped or foamed or which food composition is, optionally after reconstitution in water, suitable for whipping or foaming – the food compos...
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WO/2019/206738A1 |
Solid lipid nanoparticles (SLNs) and suspensions thereof in an aqueous phase are provided, in which the SLNs have high content of oil-soluble pigment and high stability. A food product, such as a beverage, comprising said SLNs is also pr...
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WO/2019/208597A1 |
A roll-in margarine wherein: the content of trans-fatty acids is 5 wt% or less in the total amount of the all constituent fatty acids of fats and oils; the content of S is 25-70 wt%; the ratio by weight of the content of P to the content...
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WO/2019/208539A1 |
Provided is an emulsion composition having a high emulsion stability. The emulsion composition comprises water, an oily component, gum ghatti and a processed starch, wherein the content of gum ghatti is 32 mass% or less and the content o...
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WO/2019/200354A1 |
A double emulsion includes a phospholipid, a non-aqueous shell, a non-ionic surfactant, water, a therapeutic agent in the water, and a continuous aqueous phase surrounding the phospholipid. The phospholipid encloses the non-aqueous shell...
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WO/2019/197350A1 |
The present invention relates to a process for making a solid fatty preparation to be incorporated in a meat or cheese product or in a product for feeding animals, wherein said fatty preparation does not comprise fats with a plant origin...
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WO/2019/197354A1 |
The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, ...
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WO/2019/197344A1 |
The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, ...
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WO/2019/189727A1 |
A foamable oil-in-water type emulsified oil or fat composition that contains 25-50% of an oil or fat, 0.5-1.3% of casein protein, 0.028-0.15% of potassium and sodium in total, 0.01-0.055% of an emulsifier, said emulsifier being a fatty a...
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WO/2019/184419A1 |
Provided are use of a fullerene compound, a fullerene microcapsule powder, a preparation method, and an application therefor. The fullerene microcapsule powder contains a fullerene, compounded nutritional oils, an edible emulsifier, and ...
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WO/2019/185444A1 |
A non-hydrogenated fat composition comprises: from 3.2% to 10% by weight of total caprylic acid (C8:0) and capric acid (C10:0); from 13% to 32% by weight lauric acid; and from 20% to 45% by weight stearic acid (C18:0) fatty acid residues...
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WO/2019/187242A1 |
The purpose of the present invention is to provide an ascorbic acid-containing fat in which the ascorbic acid content of the ascorbic acid-containing fat is increased, and which can be used in any food products and can be applied in a wi...
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WO/2019/166598A1 |
A high stearic oilseed stearin fat comprising: - from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is high...
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WO/2019/167961A1 |
Provided is an easy and efficient technique for obtaining a solid-oil-and-fat-containing composition by solidifying, without separating, a liquid oil-and-fat mixture composed of a solid fat and a liquid oil. A liquid oil-and-fat mixture ...
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WO/2019/164651A1 |
The teachings envision a formulation including two or more edible plant oils or creams; and a product resulting from cooking one or more types of legumes. The formulation may be a condiment spread, topping, or cooking or baking ingredien...
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WO/2019/161362A1 |
Aqueous lipid emulsions for providing enteral nutrition are provided. The aqueous lipid emulsions include at least 33% of lipids, lipid soluble nutrients, or a combination thereof, based upon the total weight of the emulsion, and are ess...
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WO/2019/154617A1 |
The present invention relates to an oil-in-water-emulsified food product comprising: Vegetable oil, Water, 0.01 to 1.5 wt% of extract of Mows alba, acid, wherein the extract of Morus alba comprises more than 0.6 wt%, based on the dry wei...
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