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WO/2023/038747A1 |
Methods of treating edible oils, such as soybean oil, to reduce furan fatty acid content to produce edible oils that are more resistant to off-flavor development when used in food applications are described. Some methods include heat tre...
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WO/2023/038008A1 |
The present invention relates to an ingredient having a superior effect of enhancing a rich flavor, and an enhancing method using the ingredient. The present invention provides a rich flavor enhancer containing, as an active component, o...
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WO/2023/038524A1 |
The invention relates to mixtures comprising one or more phospholipids, wherein at least 2 wt% of the phospholipids bears a net negative charge, and/or is deprotonable, whereby the mixture comprises a weak basic salt; one or more oils, b...
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WO/2023/031354A1 |
A process for providing hydrogenated oils and/or fats, wherein the process comprises at least the following steps: A providing a fat fraction and/or oil fraction (1) having a phosphorus content of more than 3.0 mg/kg and/or a total metal...
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WO/2023/025756A1 |
Present invention relates to a novel method or process for removing or reducing demulsifiers from a feedstock.
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WO/2023/020979A1 |
The invention relates to a method for inhibiting the crystallisation of a composition comprising at least one fatty acid ester, at a temperature less than or equal to 5°C, characterised in that it comprises at least the following steps:...
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WO/2023/021737A1 |
The present invention addresses the problem of providing a pseudo fat that has excellent mixability when added to a dough of a meat-like processed food and that is capable of imparting strong oiliness to a meat-like processed food contai...
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WO/2023/007893A1 |
The present invention addresses the problem of providing a novel technology relating to electrical field treatment for edible oil. The present invention is an electrical field treatment device for edible oil that is provided with a cur...
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WO/2023/003454A1 |
Oil Blend Composition The present invention provides an oil blend composition consisting of a first vegetable oil and a second vegetable oil, wherein the first vegetable oil has an oleic acid (C18:1) content of more than 60%, linoleic ac...
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WO/2023/284902A1 |
Described is a mixture of compounds with high molecular weights, which has neuroprotective effects, as it inhibits neurological deficit, thereby improving the clinical symptoms and significantly reducing neuronal death and mortality. The...
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WO/2022/270388A1 |
The purpose of the present invention is to provide a method for regenerating an edible fat composition, the method reducing the coloration and acid value of the edible fat composition while maintaining the function thereof. The method, w...
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WO/2022/268910A1 |
The present invention relates to a method for producing a proteinaceous powder derived from insect larvae or worms, and to a proteinaceous powder derived from insect larvae or worms. The process comprises the steps of (b) juicing insect ...
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WO/2022/270596A1 |
This method for producing an edible oil-and-fat addresses the problem of providing an edible oil-and-fat containing reduced process contaminants, and comprises performing a contact treatment step using an acid during a decolorization pro...
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WO/2022/264977A1 |
Provided is a transesterified oil-and-fat from which a livestock meat processed food or livestock meat-like processed food can be prepared by a simple method, and by which juiciness from being full of meat juice can be given to a livesto...
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WO/2022/263976A1 |
A method of making a pet food product includes: mixing (a) a powder containing one or more probiotics and (b) a first portion of liquid fat using a high shear mixer, to form a liquid mixture containing the one or more probiotics disperse...
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WO/2022/263621A1 |
The invention relates to a process for preparing a gel composition comprising the following steps: (a) providing a composition comprising an oil and a plant-derived wax where the composition comprises from 0.5% to 40.0% by weight of the ...
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WO/2022/265569A1 |
The present invention relates to a vegetable fat composition for edible applications wherein in said vegetable fat composition the: sum of saturated fatty acids is in the range from 93.0% to 99.0% by weight; sum of saturated C12:0 fatty ...
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WO/2022/261450A1 |
A plant-based cheese product, particularly cream cheese type products, is provided herein. The plant-based cheese products are in the form of an emulsion comprising a plant-based protein, a stabilizer, a starch-based thickening agent, an...
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WO/2022/248578A1 |
Edible fat-containing product comprising an aqueous phase and 30-99 wt.% of a fat phase, comprising a liquid vegetable oil and a structuring fat, wherein the structuring fat does not contain palm oil or palm oil-derived fractions, wherei...
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WO/2022/248490A1 |
The invention relates to a fat composition comprising from 18.0% to 45.0% by weight of lauric acid (02:0); from 5.0% to 20.0% by weight of palmitic acid (06:0); from 4.0% to 18.0% by weight of stearic acid (08:0); a weight ratio of lauri...
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WO/2022/242102A1 |
A method for reducing mineral oils in an edible vegetable oil, which method belongs to the field of vegetable oil and fat processing. The method in the present invention comprises the following steps: a molecular distillation step, invol...
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WO/2022/195428A9 |
Described herein is a method for making an edible sphere containing a liquid matrix, comprising: providing a biphasic sphere comprising a gelatinous polysaccharide membrane enveloping an inner chamber; said inner chamber containing a fir...
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WO/2022/245662A1 |
A gluten-free vegetable hash-based flexible food product is described that maintains flexibility and malleability' following a freeze/thaw cycle and prior to a cooking process. An example food product, includes a combination of g!uten-fr...
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WO/2022/236434A1 |
The present disclosure relates to hashish products and processes for manufacturing same. The processes comprise mixing pre-treated isolated cannabis trichomes under conditions sufficient to obtain a resinous mixture and retrieving at lea...
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WO/2022/238662A1 |
Lipid composition comprising unsaturated lipids such as omega 3 and omega 6, antioxidants and phyllosilicate particles, wherein the phyllosilicate particles are clusters of sheets, wherein said antioxidants comprise water-soluble antioxi...
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WO/2022/238489A1 |
The present invention relates to a method of producing a fermented oil preparation from an oil preparation, said method comprising (a) admixing at least one food- and/or feed-grade microorganism to said oil preparation; and (b) thereby p...
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WO/2022/230823A1 |
Provided is an edible vegetable oil and fat in which a sesame-oil aroma is enhanced. This edible vegetable oil and fat has a sesame-oil aroma and contains 2-methylpyrazine, dimethylpyrazine, 2-furanmethanol, furfural, and pyrazine, the 2...
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WO/2022/230737A1 |
The present invention reduces an unpleasant taste of food products prepared using an edible oil/fat composition containing chlorophylls. The edible oil/fat composition comprises: (A) chlorophylls including one or more types selected from...
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WO/2022/230679A1 |
Provided is a flavor-imparting agent which contains an oil or fat as a base material and has an improved flavor, particularly has a sweet flavor and/or a milky flavor of a lactone having 6 to 14 carbon atoms. A flavor-imparting agent h...
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WO/2022/230559A1 |
The purpose of the present invention is to provide a novel method for producing a powdered fat or oil composition. Specifically, provided is a method for producing a powdered fat or oil composition comprising a fat or oil component compr...
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WO/2022/225763A1 |
The present technology provides a pumpable fat system that includes about 1.0 weight percent ("wt%") to 100 wt% of a first fat component that includes a percent solids content of at least 1.0 wt%, based on total weight of the pumpable fa...
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WO/2022/220755A1 |
The present disclosure describes compositions comprising at least one triacylglycerol (TAG), wherein the at least one triacylglycerol comprises at least one odd chain fatty acid (OCFA). Also described are methods of producing the same, a...
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WO/2022/213517A1 |
A blending method for a grease composition, comprising: establishing a linear programming constraint model according to requirements; designing a plurality of grease composition formulations corresponding to diseases according to the mod...
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WO/2022/211017A1 |
Provided is an oil/fat composition wherein eicosapentaenoic acid in an oil/fat is readily hydrolyzed by a pancreatic lipase, and saturated fatty acids in the oil/fat are not readily hydrolyzed by the same. An oil/fat composition wherei...
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WO/2022/210602A1 |
A method for crystallizing a fat/oil that addresses the problem of providing a method for crystallizing a fat/oil capable of obtaining a crystal fraction easily at a high yield, that is capable of obtaining a crystal fraction rich in SUS...
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WO/2022/209865A1 |
The purpose of the present invention is to provide a plastic oil and fat composition for a bakery food which increases the firmness to bite, the melt-in-the-mouth feeling, and the moist feeling of a bakery food. This plastic oil and fa...
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WO/2022/209887A1 |
The present invention addresses the problem of providing a chocolate that has a reduced trans fatty acid content, and still has excellent feel regarding melting in the mouth, flavor exhibition, and bloom resistance. Said problem of the p...
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WO/2022/209863A1 |
Provided is a production method for obtaining an edible oil and fat that has a low trans-fatty acid content and other exceptional qualities. This method for producing an edible oil and fat involves performing a purification treatment o...
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WO/2022/210600A1 |
The present invention addresses the problem of providing a fat or an oil having reduced glycidol and glycidol fatty acid ester contents. This method for producing a fat or an oil comprises an acid contact treatment process during a decol...
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WO/2022/209841A1 |
The present invention addresses the problem of providing an oily food that imparts a characteristic mouthfeel not experienced before in frozen dessert applications. An oily food for frozen desserts having a new mouthfeel with improved qu...
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WO/2022/210658A1 |
The present invention addresses the problem of providing an oil and fat for non-lauric-acid, non-trans-fat, untempered chocolates that are insusceptible to blooming over a long period of time even in the case of chocolates in which large...
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WO/2022/207886A1 |
The invention relates to an avocado solid oil characterized in that the palmitic acid content thereof relative to the total fatty acids is between 15% and 35% and the complete melting point thereof is within an interval ranging from 20°...
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WO/2022/210599A1 |
The present invention addresses the problem of providing an oil-and-fat composition for infant formula, the oil-and-fat composition having a reduced content of glycidol and a glycidol fatty acid ester. A method for producing an oil-and-f...
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WO/2022/200636A1 |
Pharmaceutical compositions containing microparticles containing stabilised oil, and methods for the production thereof. Pharmaceutical compositions that contain microparticles are described. The microparticles contain oil such as botani...
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WO/2022/202452A1 |
Provided is a method which is for producing refined oil and fat and by which oil and fat, in which the content of at least one among 3-MCPD and glycidol is sufficiently reduced, can be efficiently obtained. This production method compris...
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WO/2022/202158A1 |
A problem addressed by the present invention is to provide a method for easily promoting solidification of oil and fat and to provide an agent for promoting solidification used for the method for promoting solidification. The present i...
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WO/2022/200635A1 |
Food, beverage and nutritional supplements containing microparticles containing stabilised CBD oil, and methods for the production thereof" Food, beverage and nutritional supplements that containing microparticles are described. The micr...
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WO/2022/202410A1 |
The present invention determines a cooking environment in advance on the basis of a state of an edible oil and efficiently acquires information for preparing the cooking environment in order to provide a good-tasting fried food. This d...
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WO/2022/200420A1 |
The invention relates to a fat composition comprising at least 30% by weight of stearic acid (C18:0); and at least 45% by weight of saturated fatty acid (SAFA); and wherein the fat composition comprises from 1.0% to 8.0% by weight of SSS...
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WO/2022/190477A1 |
The purpose of the present invention is to provide a sauce adhesive property improving agent for improving an adhesive property of a sauce when the sauce is caused to adhere to a food product such as pasta. Provided is a sauce adhesive p...
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