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Matches 1 - 50 out of 6,700

Document Document Title
WO/2020/150661A9
Compositions and methods are provided for incorporating processed oils with high monoacylglyceride (MAG) content into products and food products. Methods are specifically provided for generating high MAG content processed oils.  
WO/2021/066005A1
The present invention addresses the problem of providing a technique with which it is possible to manufacture various emulsified foods such as plant-based whiteners and coffee drinks, plant-based liquid nutrition compositions, and plant-...  
WO/2021/058238A1
Food composition in the form of an oil-in-water emulsion, comprising: • 65 to 85 wt% of vegetable oil, • Water, • Plant protein in an amount of from 0.3 to 5 wt%, based on the weight of the composition, wherein more than 60 wt% of ...  
WO/2021/048344A1
The invention relates to an edible oil-in-water emulsion comprising an fat phase, a water phase and a plant-based protein comprising an fat phase a water phase, and wherein the emulsion further comprises 0.01 – 10 wt.% of a plant-based...  
WO/2021/046642A1
A novel oleogel is provided comprising an edible oil in an amount of at least 95 wt% combined with a binary wax blend in an amount of less than 5 wt% of the oleogel, wherein the oleogel exhibits less than 10% oiling off and a back-extrus...  
WO/2021/044945A1
The present invention addresses the problem of providing an edible oil or fat that is usable for any kind of food, has an improved oxidation stability, and exhibits a good flavor. By stably dispersing a tea extract together with an acid ...  
WO/2021/030913A1
The present disclosure relates to cannabinoid compositions that are rehydratable and that upon such rehydration retain at least some of the properties of the original cannabinoid emulsions from which the cannabinoid composition was obtai...  
WO/2021/033095A1
Disclosed is a method for making and using insoluble, biodegradable, nanoparticles containing the omega-3 fatty acids EPA and DHA in selected ratios. Tests show a surprising effect that the nanoformulation is twice as potent and at least...  
WO/2021/028376A1
A fat delivery system includes particles of at least one emulsified fat at least partially encapsulated in gelled material. A food product includes a plant-based protein base and a plurality of fat delivery particles dispersed within the...  
WO/2021/024247A1
An oil-based suspension may include a carrier oil and edible solid particles having an average diameter of less than about 50 pm.  
WO/2021/026557A1
This disclosure provides a chewing gum composition comprising one or more cannabinoids, and/or derivatives thereof. The chewing gum compositions may additional contain one or more anti-epileptic drugs (AEDs) or one or more anti-tremor dm...  
WO/2021/018570A1
The present invention relates to a flavour emulsion useful as an ingredient in food and beverage products, a method of producing it and food and beverage products comprising the flavour emulsion of the invention. The flavour emulsion is ...  
WO/2021/019117A1
The present invention relates to a method for obtaining agar oleogels, characterised in that they are obtained by means of the dispersion of agar in water and subsequent emulsion thereof with oil. The invention also relates to the agar o...  
WO/2021/012755A1
Milk fat globules and a preparation method therefor; the milk fat globules have a structure composed of an inner layer and an outer layer; the inner layer is a spherical oil droplet; and the outer layer is formed by multiple nanospheres ...  
WO/2021/011928A1
The present disclosure generally relates to various cannabinoid compositions, including cannabinoid nanoparticle dispersions, processes for preparing these compositions, and methods of using these compositions.  
WO/2021/007050A1
Soft and creamy lipid-based food fillings suitable for high-temperature, high-pressure cooking co-extrusion are provided. In one approach, the filling includes about 30 to about 45 weight percent of an edible lipid having a melting point...  
WO/2021/005676A1
Provided are: a microemulsion in which particle sizes of emulsified particles are small, the particle size distribution is narrow, and the particle size homogeneity is improved, and which has excellent stability; a composition for prepar...  
WO/2020/262310A1
The present invention addresses the problem of providing a water-in-oil emulsified composition having improved workability in a freezing range. This water-in-oil emulsified composition contains, as constituent fatty acids, 7-29 wt% of la...  
WO/2020/255001A1
The present invention relates to lipid-modified starches. It provides a process for preparing a lipid-modified starch paste, which includes the steps of combining starch with a lipid component, the lipid component being selected from any...  
WO/2020/254495A1
Spray-dried flavor compositions are provided. The stable spray-dried flavor compositions include a water-soluble matrix including a filler; at least about 1% of a fat component encapsulated in the matrix, based on the total weight of the...  
WO/2020/254504A1
The present invention is directed to a composition comprising rapeseed protein, a hydrocolloid, and a vegetable oil, and to the use of such composition in food products such as a beverage.  
WO/2020/256908A1
This specification discloses plant-based emulsifiers comprising a pulse protein and having Brix of from about 5° to about 60°. Also disclosed are emulsifier compositions including plant-based emulsifiers and a starch. Also disclosed ar...  
WO/2020/250119A1
A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating th...  
WO/2020/250250A1
New surfactants with emulsifying, bio and eco-compatible properties, comprising long-chain aliphatic amides, obtained by a green method, deriving from amino acids, fatty acids and/or oils and/or butters, treated with microwave irradiation.  
WO/2020/247454A1
A spreadable plant oil based product is described to include a plant based liquid oil blended with a structuring oil to provide a spreadable product at refrigerated temperatures and a spreadable and stable product at room temperatures. I...  
WO/2020/207505A3
A medium chain fatty acid oil powder and a preparation method therefor. In terms of weight percentage, the oil powder comprises the following raw material components: 60-80% medium chain triglyceride; and 20-40% low-GI carrier. The oil p...  
WO/2020/241608A1
Provided are an emulsion composition that includes a poorly water-soluble substance and has excellent long-term stability, a production method therefor, a food and drink product using the same, and the like. A production method for an ...  
WO/2020/242313A1
The invention relates to methods for the production of an oleogel, comprising providing a dispersion of protein in oil and slowly adding and mixing water to the dispersion to produce a solid oleogel. The invention further relates to 5 an...  
WO/2020/234357A1
Use of a compound having the formula (1), (2), (3) or (4) or combinations thereof, for use in maintenance of bone health and/or prevention, and/or treatment of bone disorders associated to unbalanced bone catabolism wherein R1, R2, R3, R...  
WO/2020/234354A1
1. Use of a compound having the formula (1) (2) (3) or (4) or combinations thereof, for use in promotion of bone growth and/or prevention and/or treatment of bone disorders associated to bone growth impairment wherein R1, R2, R3, R4, R5 ...  
WO/2020/232557A1
The present technology generally relates to methods of making cocoa butter-derived products that comprise cannabinoids. The present technology further generally relates to cocoa butter-derived products resulting from such methods.  
WO/2020/236173A1
In one embodiment, the present disclosure includes a device for manufacturing a frozen edible product, including a cylindrical tank; and a dasher disposed within the cylindrical tank and configured to rotate in a direction of rotation on...  
WO/2020/229711A1
The invention relates to the method for obtaining a micro- and nano-emulsion of cannabinoids containing hemp oil which converts the oil triglycerides into monoglycerides and diglycerides with emulsification capacity. The method allows th...  
WO/2020/229997A1
The invention provides a fat blend comprising monoglycerides, diglycerides and triglycerides of fatty acids, wherein the mono-, di- or triglycerides are derived from fatty acids which comprise palmitic fatty acid, stearic fatty acid, and...  
WO/2020/230238A1
To provide a novel use of a starch decomposition product. The present technique provides a modifier comprising a starch decomposition product in which the content of components with a degree of glucose polymerization (DP) of 8-19 is 32...  
WO/2020/216977A1
The invention relates to a food composition comprising extra-virgin olive oil and fat of plant origin, in particular shea fat and/or palm fat, as essential ingredients. The food composition can also comprise water and additional additive...  
WO/2020/218315A1
The purpose of the present invention is to provide a novel crystallization accelerator for oil and fat. This crystallization accelerator for oil and fat is characterized by having an HLB of 5-9 and a melting point of 58-69ºC and contain...  
WO/2020/218965A1
The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspe...  
WO/2020/218055A1
Provided is a food texture improver containing: powdered oil and fat; and starch as active ingredients, wherein the content of the starch is 3-240 parts by mass with respect to 100 parts by mass of the powdered oil and fat.  
WO/2020/218437A1
The purpose of the present invention is to provide a foaming oil-in-water emulsion composition is provided which has high emulsion stability and which, when made into whipped cream, melts favorably in the mouth and can be suppressed from...  
WO/2020/218402A1
The present invention provides an emulsion composition in which a vegetable protein is used as an emulsifier and a large amount of oil can be contained. The present invention also provides a synthetic additive-free, low-calorie emulsion ...  
WO/2020/207505A2
The present invention relates to a medium chain fatty acid oil powder and a preparation method therefor. In terms of weight percentage, the medium chain fatty acid oil powder comprises the following raw material components: 60-80% medium...  
WO/2020/207843A1
The present invention relates to an oil-in-water-emulsified food product comprising: Vegetable oil, comprising C18:1 and C18:2 fatty acids, in an amount, based on the weight of the vegetable oil, of: C18:1 from 35 to 95 wt%, C18:2 from 1...  
WO/2020/207780A1
The present invention relates to an oil-in-water-emulsified food product comprising: water, acetic acid, organic acids other than acetic acids, amino acids, phenolic compounds, and vegetable oil comprising 35 to 95 wt% C18:1 and 1 to 50 ...  
WO/2020/203953A1
This foamable oil-in-water-type emulsified oil and fat composition contains: 45-70% of water; 25-50% of oil-and-fat, in which 3-50% of laurin-based oil-and-fat and 40-90% of a palm-based oil-and-fat containing 45-70% of S2U are contained...  
WO/2020/198585A1
Described herein is a crystalline fat comprising a powder density ranging from about 0.04 g/mL to about 0.40 g/mL at room temperature and at least 50% of particles have a particle size ranging from 10 to 50 µm in diameter. Also describe...  
WO/2020/196713A1
The purpose of the present invention is to provide a plant-based butter-like composition that exhibits a good melt-in-the-mouth behavior while having a butter-like shape retention property. The plant-based butter-like composition is char...  
WO/2020/193592A1
The present invention relates to bovine milk fat comprising, based on total fatty acid content, 8.9-29.0 wt% linoleic acid (C18:2 cis, 9,12), 0.9-2.4 wt% alpha-linolenic acid (C18:3 cis 9,12,15), and 3-5 wt% butyric acid (C4:0). The pres...  
WO/2020/184548A1
The present invention addresses the problem of providing an edible oil or fat that is usable for any kinds of foods, has an improved oxidation stability and shows a good flavor. A tea extract and sorbitol are stably dispersed in an oil o...  
WO/2020/184292A1
This invention addresses the problem of suppressing deterioration in the flavor of ice cream containing PUFAs over time. This invention was arrived at by discovering that in ice cream containing DHA and/or EPA, abnormal flavors which ari...  

Matches 1 - 50 out of 6,700