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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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WO/2022/187414A1 |
An oleogel composition and a method to create the oleogel composition are described. The method includes: combining a gelator with an oil, co-melting the gelator and the vegetable oil at a temperature to form a melt, dispersing at least ...
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WO/2022/186707A1 |
The invention refers to an active principle composition dispersed in oil and to the preparation process thereof, including a first mixing step of an active principle with an oil and a second mixing step, decreasing the size of the partic...
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WO/2022/180208A1 |
The invention relates to a method of preparing an oil body solution, said method comprising the steps of a) Preparing a suspension of seed material and non-seed plant material; b) adjusting the pH of the suspension to between 6.5 to 10; ...
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WO/2022/180445A1 |
A method of improving a shelf-life of a food product is described. The method includes adding to the food products, a food preservative, wherein the food preservative comprises a coconut paring residue extract (CPRE), and wherein the CPR...
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WO/2022/178302A1 |
Described herein are systems and methods of manufacturing an oil comprising a triacylglyceride. The systems and methods may comprise: (a) providing an oleaginous microorganism; (b) culturing the oleaginous microorganism in a medium compr...
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WO/2022/176677A1 |
Provided is a novel material that exhibits a superior effect for muscle enhancement using a fatty acid. The present invention is a composition for muscle enhancement characterized by containing, as an active component, at least one sub...
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WO/2022/172975A1 |
[Problem] To make it possible to provide fresh and high-quality olive oil to consumers. [Solution] The present invention comprises a freezing stage, a thawing stage, and an extraction stage. During the freezing stage, olive fruits are ra...
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WO/2022/172897A1 |
Provided is a material having an excellent effect of enhancing umami (savoriness). An umami enhancing agent characterized by comprising, as an active ingredient, an enzymatic hydrolysate of an oxidized fat or oil. A fat/oil composition...
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WO/2022/172896A1 |
Provided is a material having an excellent effect of enhancing umami (savoriness). An umami enhancing agent characterized by comprising, as an active ingredient, an oxidized fat or oil prepared by oxidizing at least one fat or oil sele...
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WO/2022/161558A1 |
The invention relates to a polyglycerol fatty acid ester-containing composition which has the following three components, namely: first, polyglycerol fatty acid esters that can be obtained by esterifying polyglycerols, which have 2 to 10...
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WO/2022/164364A1 |
Disclosed is a vegetable fat composition for edible applications. The invention also relates to use of the vegetable fat composition for manufacturing a vegetable fat mixture; a vegetable fat mixture; use of the vegetable fat mixture in ...
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WO/2022/163370A1 |
Provided is a coloration inhibitor characterized by containing, as an active ingredient, a heated oil obtained by heat treating, at 120℃ or higher, the following: a crude starting oil containing the pressed oil of an oil/fat starting m...
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WO/2022/165164A1 |
Plant-based food products comprising enhanced binding agents, and reduced fat and calorics.
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WO/2022/156515A1 |
Disclosed are a dedicated triglyceride base oil for functional food, and a preparation method therefor and the use thereof. The dedicated triglyceride base oil is formed by means of performing ternary transesterification on medium-chain ...
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WO/2022/159204A1 |
A plant-based food product and methods of producing thereof. The plant-based food product may include a gel matrix formed from about 20% to 80% w/w of a liquid and about 15% to 50% w/w of a flour, a plant-derived protein or a combination...
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WO/2022/158297A1 |
Provided is a technology for maintaining a flavor demonstrated by a flavoring oil, and preventing the reduction thereof. The edible oil/fat composition according to the present invention contains a flavoring oil, is solidified, and is fo...
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WO/2022/157147A1 |
The present invention relates to a composition of oil of microorganisms enriched with eicosapentaenoic acid and with docosahexaenoic acid predominantly in the form of diglycerides, as well as to its acquisition method. To this end, the i...
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WO/2022/156273A1 |
A functional edible oil, a preparation method therefor and the use thereof. The functional edible oil is formed by means of performing ternary transesterification on medium-chain glyceride, linoleic acid grease and linolenic acid grease....
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WO/2022/138398A1 |
The present invention addresses the problem of developing a fat or oil composition that has a low saturated fatty acid content, good meltability in the mouth and high heat resistance and that is suitable for spreads, fillings, etc. The...
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WO/2022/131656A1 |
The present invention relates to an alkaloid-containing, water-soluble emulsified composition including a water-soluble antioxidant emulsion. An alkaloid-containing, water-soluble emulsified composition according to an embodiment of the ...
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WO/2022/122843A1 |
The present invention relates to the reduction of rancidity of vegetable oils which are prone to get rancid by adding an ester of a fatty acid and dextrin and/or a mixture of branched and linear saturated C15-C19 alkanes. This allows to ...
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WO/2022/122986A1 |
Fat blend comprising: (i) 20-50 wt% of a vegetable lipid source and (ii) 50-80 wt% of a milk fat composition comprising at least one bovine milk fat fraction, wherein 75-85 wt% of all fatty acid moieties positioned on the sn-2 position o...
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WO/2022/125684A1 |
Embodiments of a method of purifying a lysophosphatidylcholine (e.g., LPC-DHA and/or LPC-EPA) from a composition containing the lysophosphatidylcholine and at least one impurity, e.g., from phospholipids, free fatty acids, triacylglycero...
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WO/2022/118887A1 |
Provided is an oil-in-water emulsion composition that: includes a fatty acid ester of vitamin C and a diacylglycerol-containing fat that includes an abundance of α-linolenic acid; and has high oxidation stability but also has less of a ...
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WO/2022/118886A1 |
Provided is a high-diacylglycerol-content fat and oil which is rich in α-linolenic acid and has good flavor even after exposure. A fat and oil composition satisfies the following (A)-(E): (A) the content of diacylglycerol in the fat a...
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WO/2022/114126A1 |
[Problem] To provide a cooked-rice improver whereby an oil and fat can be easily emulsified immediately after addition thereof, and whereby it is possible to obtain cooked rice with good flavor which has excellent cooked-rice releasing e...
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WO/2022/114932A1 |
The present application relates to: a composition for a gelled food, the composition comprising vegetable cream and a gelling agent including agar and guar gum; a gelled food comprising the composition for a gelled food; a method for pre...
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WO/2022/107897A1 |
The present invention addresses the problem of providing an oil and fat composition that has a good profound feeling and aroma and in which an off-flavor is suppressed. The present invention provides an oil and fat composition, wherein...
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WO/2022/102644A1 |
The present invention addresses the problem of providing: an oil/fat for coating a frozen dessert that makes it possible to obtain chocolate for coating a frozen dessert, the chocolate having a low saturated fatty acid content, being sof...
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WO/2022/089836A1 |
The invention relates to a method for producing a protein meal from insects, in particular from insect larvae and insect pupae, or from worms, comprising the steps of: a) comminuting the insects or worms to form a pulp or purée; b) spli...
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WO/2022/085440A1 |
Provided is a granular food that contains a fat or oil at a high concentration, yet has a high fluidity suitable for filling containers, and is capable of forming oil droplets when hot water is poured thereto. A granular food according t...
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WO/2022/085419A1 |
The present invention addresses the problem of providing a novel, reproducible plant-based carrier for use for enzyme immobilization, wherein the carrier is biodegradable and imposes a low environmental load and is also harmless for the ...
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WO/2022/085627A1 |
The present invention provides a method for suppressing coloring of an oil/fat composition for frying by covering a food material to be fried with a starch composition. Specifically, the present invention is the method for suppressing th...
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WO/2022/079390A1 |
The present invention relates to a method for producing a vitamin-D3-enriched beetle oil, comprising a light treatment step in which at least one light source emits ultraviolet rays towards the beetle oil.
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WO/2022/075137A1 |
The present invention addresses the problem of providing a processed food that is produced from a roux using a plant oil and fat in a raw material for an oil and fat composition for roux, and that has a flavor similar to when pork fat or...
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WO/2022/074699A1 |
The invention relates to an integrated process for the eco-sustainable production of extra virgin olive oil and solid by-products rich in polyphenols, according to the principles of the circular economy. The multifunctional process start...
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WO/2022/073119A1 |
This disclosure relates to methods and compositions for determining the alleles present at polymorphic simple sequence repeat (SSR) sites in the Cannabis genome to produce a genetic profile for Cannabis plants.
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WO/2022/071061A1 |
Provided is a mutant transglutaminase (mutant TG) having high heat tolerance and/or high pH stability. This mutant TG has a mutation at an amino acid residue such as D1, Y24, R48, S101, G102, N139, D142, L147, K152, G157, R167, N176, K18...
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WO/2022/065828A1 |
Disclosed is a boiler comprising: a boiler body having a heat medium chamber in which a heat medium is accommodated; a heating unit for heating the heat medium in the heat medium chamber; a hot water heating part, which is provided in th...
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WO/2022/065416A1 |
The present invention addresses the problem of providing oily foods having excellent heat resistance. This random transesterified oil contains, as a raw material, medium-chain triglyceride (MCT) oil.
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WO/2022/065377A1 |
Provided is a method for producing an edible oil/fat, the method making it possible to obtain an oil/fat having a good flavor and reduced glycidol content. Provided is a method for producing an edible oil/fat having a glycidol content of...
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WO/2022/065414A1 |
The present invention addresses the problem of providing a randomly transesterified oil which reduces the saturated fatty acid content and has excellent physical properties as a hard stock application for a plastic oil-and-fat compositio...
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WO/2022/060289A1 |
The present invention relates to a method for the manufacture of an oleogel, comprising a) homogenising an aqueous dispersion of natural food fibre to develop viscosity, b) shear-mixing the aqueous fibre dispersion with liquid edible oil...
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WO/2022/050339A1 |
Provided is an oil or fat composition for a confectionary that suppresses the occurrence of blooming over time, and achieves an oily confectionary that exhibits satisfactory melt-in-the-mouth texture and solidification. This oil or fat...
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WO/2022/049578A1 |
Described herein are a method of preparing a vegetable oil, comprising pressing a non- fruit tissue of a date palm offshoot, as well as a vegetable oil and a polysaccharide-containing fraction obtained by such a method. Further described...
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WO/2022/043453A1 |
The invention relates to a method for producing oil, more particularly edible oil, having a high content of unsaturated fatty acids, from a product of microalgae. According to the invention, the microalgae product is treated, an intermed...
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WO/2022/045953A1 |
Disclosed is a process for production of a final vegetable oil composition having at least 50% palmitic acid present in the sn2-position out of total palmitic acid in the triglycerides of the final vegetable oil composition, wherein the ...
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