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WO/2021/040477A1 |
The present invention relates to an oil extractor and, more particularly, to an oil extractor which ensures that the pressure inside a barrel housing where oil is extracted and discharged is optimally distributed, so that the oil is extr...
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WO/2021/041404A1 |
The present invention is a method and apparatus for the infusion of cannabinoids into a shelf-stable food composition. The composition contains a combination of two or more lipid-based oils with the addition of an emulsifier. The combina...
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WO/2021/032731A1 |
A fat composition comprises: from 10% to 30% by weight of diglycerides; and from 70% to 90% by weight of triglycerides, wherein the triglycerides comprise from 40% to 75% by weight of CN50 triglycerides and from 15% to 40% by weight of C...
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WO/2021/024587A1 |
Provided are an edible oil in a small container such that oil leakage at the time of opening can be suppressed and deterioration of the edible oil due to oxidation can be suppressed for a predetermined quality retention period, and a met...
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WO/2021/026366A1 |
The disclosure provides compositions comprising cannabinoids and active ingredients and/or excipients and methods of producing the compositions.
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WO/2021/026103A1 |
The present disclosure is directed to a novel method of preparing fat-based confectionery products.
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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...
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WO/2021/020183A1 |
The purpose of the present invention is to provide a method for producing a chlorophyll-containing plant extract in which fading of a green color in a chlorophyll-containing plant extract is suppressed. A method for producing a chlorop...
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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...
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WO/2021/020216A1 |
The present invention provides a method for producing a fat or oil composition for mold release, said composition having excellent mold release effect. A method for producing a fat or oil composition for mold release, said composition ...
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WO/2021/010418A1 |
Provided is a refined fat/oil having a reduced saturated hydrocarbon content from a crude oil of a fat/oil having a high saturated hydrocarbon content, and a production method for obtaining the refined fat/oil. Specifically, provided is ...
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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.
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WO/2021/009472A1 |
A cryo-crystallised particulate fat and method for producing such a fat, having reduced D[4,3], D[3,2] and D(50) than particulate fats known in the art, as measured by laser diffraction. Particles are formed by alterations to product thr...
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WO/2021/010491A1 |
The present invention is to provide a refined edible oil and/or fat whose light exposure odor has been improved, a method for manufacturing the oil and/or fat, and a method for improving light exposure odor of an edible oil and/or fat. S...
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WO/2021/005760A1 |
The present invention addresses the problem of providing an oil-and-fat coated powdered sugar which has low hygroscopicity, and excellent temperature resistance in a distribution process, adhesion to food, and handleability. An oil-and-f...
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WO/2021/004000A1 |
A method for producing peanut oil rich in resveratrol, comprising the following steps: step I, crushing washed and dried peanut roots and mixing same with peanut kernels to obtain a mixture, wherein the mass ratio of the peanut roots to ...
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WO/2021/006058A1 |
The present invention addresses the problem of developing a non-tempered, non-trans-acid type chocolate having a moderate solidification speed, good melt-in-the-mouth feel, and good bloom resistance. The present invention provides chocol...
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WO/2020/261616A1 |
Provided is a method for producing low trans-fatty acid butter-like food product, the method being characterized in that: animal milk and plant-derived processed oil/fat having a melting point of 30°C to 35°C are heated individually to...
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WO/2020/259493A1 |
Provided herein are compositions and methods for the treatment or dietary management of NAFLD. Particularly, it relates to combinations comprising a first composition comprising a sterol, a stanol, a sterol ester, a stanol ester and/or a...
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WO/2020/257634A1 |
Compositions from refined oil from plant matter, and in particular from seed, bean, nut, kernel, or pulp (e.g., wood pulp) material of virgin and/or non-virgin plant matter, and methods of forming those compositions. The methods typicall...
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WO/2020/255784A1 |
Provided are a novel salty taste-enhancing agent capable of enhancing the salty taste of a food, a salty taste-enhancing method, a fat or oil composition and a method for manufacturing a food. A hydrolysate of an edible fat or oil, in ...
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WO/2020/256625A1 |
The present invention describes a method for extraction of a raw material or a combination of raw materials to produce a formulation (NEATTM) rich in phytochemicals and which is based on or rich in oil and proteins, said method comprisin...
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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.
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WO/2020/248710A1 |
A grease composition and preparation method therefor. The composition has a general formula of I, wherein fatty acid acyl groups R1 and R3 at position sn-1(3) of triglyceride are polyunsaturated fatty acids (PUFAs) having a carbon chain ...
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WO/2020/249515A1 |
An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 45% to 65% by wei...
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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...
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WO/2020/246277A1 |
Provided are a novel coloration-suppressing method for suppressing the coloration of an oil/fat composition for frying, and an oil/fat composition for frying which suppresses coloration. The coloration of an oil/fat composition for fry...
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WO/2020/240537A1 |
A method of extracting Polyhydroxylated Fatty Alcohols is disclosed. The method may include: inserting crushed avocado seeds to one or more extraction chambers; flowing supercritical CO2 fluid through the crushed avocado seeds in one or ...
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WO/2020/242954A1 |
Methods are described for removing contaminants, including glycidyl fatty acid esters, 3-monochloropropane diol and toxins from edible oils by using short path stripping at reduced temperatures and pressures.
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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...
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WO/2020/235170A1 |
The present invention addresses the problem of providing: an oil and fat composition which is for frozen dessert, moderately lingers, and has a rich flavor with low saturated fatty acid content; and chocolates which are for frozen desser...
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WO/2020/236075A1 |
The present invention relates to the field of increasing the stability of Long Chain Polyunsaturated Fatty Acids (LC-PUFA) thereby making handling and transport easier and improving the shelf-life of the product
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WO/2020/236076A1 |
The present invention relates to a method for producing a bloom-retarding component for chocolate and chocolate like products, said method comprising the steps of: - Providing a triglyceride composition (TGC) comprising 40 to 95 wt% mono...
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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 ...
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WO/2020/234487A1 |
Method of preparing a composition comprising hydrolysed proteins from raw material of animal origin, wherein the resulting product is a liquid composition which comprises hydrolysed proteins and has a solubility of greater than 80%, and ...
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WO/2020/236450A1 |
A composition and method for manufacturing nut butters that are resistant to oil separation. The composition may comprise one or more nut butters, konjac fiber, water, a secondary fat, and flavorings. The ingredients are preferably blend...
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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.
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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...
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WO/2020/229669A1 |
The invention relates to a method for transferring and conserving flavourings and/or ingredients of vegetable and/or animal origin to a vegetable oil, wherein the vegetable oil is brought into contact with fresh and/or dried flavouring a...
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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...
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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...
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WO/2020/231075A1 |
The present invention relates to an omega-7-containing purified fish oil powder composition and a method for preparing same and, more specifically, to an omega-7-containing purified fish oil powder composition comprising: an omega-7-cont...
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WO/2020/224293A1 |
Disclosed in the present invention are an edible vegetable oil degumming agent and a preparation method therefor, and a method for refining the edible vegetable oil using the edible vegetable oil degumming agent. The degumming agent comp...
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WO/2020/226013A1 |
Provided is a food composition for enhancing skin moisturizing function that enhances the moisturizing function of the skin and improves rough skin while one continues to consume a modern diet by oral intake of perilla oil, which is expe...
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WO/2020/225801A1 |
The present invention relates to a device for palm oil extraction by means of a continuous digester steriliser. In particular, it comprises a first sterilisation station and a second digester station connected together in continuous flow...
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WO/2020/225144A1 |
Disclosed is a fat composition comprising saturated fatty acids, symmetrical OStO triglycerides, and Sat20 triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO. The fat composition has a ratio between asymmetrical d...
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WO/2020/217864A1 |
Provided is a functional fat/oil that has freezing-resistance, imparts no offensive taste or smell to a food and does not damage the taste intrinsic to the food. A method for manufacturing a fat/oil, said method being characterized by co...
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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...
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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.
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WO/2020/212633A1 |
The invention provides a vegetable solid fat product whose main ingredient is olive oil, preferably extra-virgin olive oil (EVOO), the other ingredients being deodorised cocoa butter, liquid sunflower lecithin, liquid microcrystalline ce...
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