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WO/2020/209158A1 |
Provided are a novel oil/fat feel enhancer capable of enhancing the oil/fat feel of a food and a method for enhancing the oil/fat feel of a food. An oxidized product, which is prepared by oxidizing a palm-based oil or fat containing α...
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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...
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WO/2020/195020A1 |
The present invention addresses the problem of providing: a plastic oil-and-fat composition for making bread, the plastic oil-and-fat composition having filling suitability during preparation, and good kneading suitability for dough, whi...
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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...
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WO/2020/194936A1 |
The present invention addresses the problem of providing a method for producing refined oils and fats whereby the content of, e.g., glycidol, can be reduced and reductions in the content of tocopherols can be inhibited, and providing a m...
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WO/2020/189383A1 |
Provided is a granular instant food product for soups or sauces which improves granulation properties during a step for granulating the ingredients of the granular instant food product. A granular instant food product containing a soup...
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WO/2020/189382A1 |
Provided is a method for manufacturing a transesterified oil/fat that is capable of, when stuck to a food, imparting little oiliness and improving the crispy texture of the food. The method for manufacturing a transesterified oil/fat, ...
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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...
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WO/2020/186128A1 |
The present invention is directed to a process for obtaining a lipid from a composition comprising microbial cells, the process comprising: treating the composition comprising microbial cells to a temperature of about 60°C to about 95°...
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WO/2020/178180A1 |
Disclosed is a vegetable fat composition comprising at least two different triglycerides comprising fatty acids selected from saturated fatty acids and unsaturated fatty acids, wherein at least one of the triglycerides comprise C14-fatty...
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WO/2020/178396A1 |
The present invention relates to a fat composition comprising triglycerides of which at least 75% is of the type Sat2O, and wherein in the fat composition: a) the content of St2O is 30% or less of the total fat, and b) the ratio (St OSt ...
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WO/2020/178108A1 |
The invention relates to a fat composition and a nutritional composition comprising such fat composition. The nutritional composition is particularly suitable for therapeutic applications in treating gut discomfort and/or constipation as...
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WO/2020/174035A1 |
A first variant of a method for producing ghee (1), the method comprising the following steps: a. providing cream (2) or milk, in particular whole milk (10) or raw milk; b. churning (100) cream (2) to form butter (3) and buttermilk (6); ...
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WO/2020/166422A1 |
The present invention provides a novel method for suppressing discoloration of an oil/fat composition when a food ingredient is fried using the oil/fat composition. The present invention includes a step for adding a preparation oil to an...
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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.
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WO/2020/161078A1 |
The present invention relates to a device and a method, which can be carried out using the device, for producing fine particles from a liquid, in particular liquid fat, which solidifies when cooled. The advantage of the method is that of...
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WO/2020/158724A1 |
The present invention addresses the problem of providing a technique by which heat tinting of an oil/fat composition can be inhibited. The present invention pertains to an oil/fat composition containing 93 mass% or more of deodorized oil...
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WO/2020/148963A1 |
The present invention addresses the problem of providing a method for producing a flavor oil having a burnt cheese flavor, said flavor oil being capable of imparting a roasted cheese-like fragrant flavor or enhancing a cheese flavor when...
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WO/2020/145160A1 |
A method for manufacturing a butter-like food derived from a vegetable milk, said method being characterized by comprising: separately heating the vegetable milk and a processed vegetable fat to a temperature equal to or higher than the ...
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WO/2020/140146A1 |
Provided are variants of the Camelina sativa acetohydroxyacid synthase (AHAS) enzyme that provide camelina plants with increased tolerance to Group 2 herbicides, such as for example thifensulfuron-methyl. Also provided are polynucleotide...
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WO/2020/137695A1 |
[Problem] The purpose of the present invention is to provide a novel mean that is capable of suppressing both insolubilization of gelatin and adhesion between capsules. [Solution] Provided is a capsule in which an ingredient that contain...
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WO/2020/139952A1 |
A characteristic of edible oil used for frying operations may be determined using a sensor such as a spectrometer or capacitive sensor. Other attributes indicative of a prior, present, or future frying operations can be specified, and an...
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WO/2020/137626A1 |
The purpose of the present invention is to provide a method for producing a food that enables the quick infiltration of an oil-soluble ingredient into a food material, a cooking time shortening agent and a method for reducing food-cookin...
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WO/2020/137516A1 |
Provided are: a fat composition for cooking that achieves excellent suppression of the negative aspects of cooking with edible fat; and an edible ingredient for the fat composition for cooking. A fat composition for cooking that includ...
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WO/2020/135661A1 |
A fat composition, a chocolate liquor including said fat composition, baked chocolate including said chocolate liquor and a preparation method therefor, a baked good having a coating of chocolate including said fat composition, a baked g...
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WO/2020/139198A1 |
The present invention relates to a method of quantitatively determining the combined amount of 3-monochloropropane diol (3-mcpd), 3-mcpd ester(s), glycidol and glycidol ester(s) suspected to be present in an original sample.
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WO/2020/133652A1 |
Disclosed are an edible antioxidant oil gel and a preparation method therefor, wherein the edible antioxidant oil gel mainly consists of the following raw materials in parts by weight: 40-60 parts of an edible vegetable oil, 5-15 parts o...
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WO/2020/128307A1 |
The invention relates to a process for producing an oil and defatted meal by means of solid/liquid extraction. The process comprises a step of solid/liquid extraction using a solvent containing 2-methyloxolane and water.
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WO/2020/127182A1 |
A composition comprising a compound having the formula (1), (2), (3), (4) or combinations thereof, wherein n1, n2, n3, n4, n5 and n6 are independently 4 to 10.
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WO/2020/130037A1 |
The present invention addresses the problem of providing a technology capable of suppressing heat coloration of an oil-and-fat composition. The present invention relates to an oil-and-fat composition containing 93 mass% or more of a deod...
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WO/2020/128125A1 |
The invention relates to a method for isolating the unsaponifiable fraction of edible oils or fats by means of a supported liquid extraction (SLE) column, and for subsequently purifying the different fractions by means of preparative hig...
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WO/2020/126131A1 |
The present invention provides an improved method for purification of a primary triacylglyceride oil comprising the steps of washing the primary triacylglyceride oil, trapping assissted removal of chlorinated precursors of MCPDEs by admi...
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WO/2020/129739A1 |
Provided, for preventing a reduction in the flavor of a flavoring oil, are: a method for suppressing a reduction in the flavor of a flavoring oil; an agent for suppressing a reduction in the flavor of a flavoring oil; a production method...
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WO/2020/127178A1 |
A composition comprising a compound having the formula (1), (2), (3) or (4) or combinations thereof, wherein n1, n2, n3, n4, n5 and n6 are independently 4 to 10.
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WO/2020/119163A1 |
Disclosed is a method for preparing a mushroom vitamin D 2 oil, the method comprising: slicing a mushroom raw material and then treating same with ultraviolet irradiation that is a combination of UVB irradiation at 280-315 nm and UVC irr...
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WO/2020/119160A1 |
A food product containing mushroom vitamin D2 oil, the content of vitamin D2 in each food product dosage unit is not less than 0.5 μg; the mushroom vitamin D2 oil has a peroxide value of ≤15 meq/kg and an acid value of ≤3 mg/g. The ...
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WO/2020/105623A1 |
Provided is an oil and fat composition that enhances sweetness. This oil and fat composition contains components: (A) 0.10-1.50 mass% of free α-linolenic acid; (B) 0.3-1.5mass% of α-linolenic acid - monoacylglycerol; and (C) 65 mass% o...
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WO/2020/099602A1 |
The invention relates to a composition for coating a frozen confectionery comprising a coating having a coating composition comprising, expressed in weight % (based on the total weight of the coating), 40 - 60 wt. %, preferably 43 – 60...
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WO/2020/101468A1 |
The present invention relates to a process for treating oil palm fruit bunches comprising the steps of introducing the oil palm fruit bunches to be treated into a treatment vessel (101) for gravity feed through the vessel (101); retardin...
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WO/2020/096037A1 |
Provided is a method for imparting an aroma to a food or beverage, said method comprising heating a specific sulfide precursor compound in an edible oil. Also provided is a method for imparting an aroma to a food or beverage, said method...
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WO/2020/090608A1 |
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oil/fat composition production method is characterized by including: a step in which carotenoids are added to edible oil/fat; and a step in which the...
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WO/2020/090194A1 |
The present invention addresses the problem of providing a method for producing an almond-flavored oil/fat with which it is possible to reduce the amount of almond flour used in making confectionery. It was found that an oil/fat having a...
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WO/2020/089440A2 |
The various aspects presented herein relate to methods and compositions for the reduction, prevention, and/or inhibition of the oxidation of perfume ingredients, formulated perfumes, formulated body care products, formulated skin care pr...
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WO/2020/090609A1 |
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oxidized product of a palm-based fat/oil has a peroxide value of 3–250 and the total α-carotene and β-carotene content in the palm-based fat/oil ...
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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/2020/089845A1 |
Provided herein are fermentation methods that improve the nutritional value and physical properties of microbial oil. Specifically, provided is a method of producing oil with increased omega-7 fatty acids. The method comprises culturing ...
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WO/2020/066862A1 |
The present invention pertains to an oil/fat composition which, when mixed with a dough raw material, can improve the workability while suppressing the stickiness of the dough. This oil/fat composition contains pregelatinized starch and ...
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WO/2020/066708A1 |
Provided is a fats and oils composition capable of reducing oiliness imparted to foods cooked using fats and oils, the composition being versatile and applicable to various edible fats and oils. The fats and oils composition is produced ...
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WO/2020/067377A1 |
The present invention addresses the problem of blending cacao butter into a non-temper type chocolate containing a laurin-based hard butter and thus providing a chocolate-like food having good taste and flavor and high resistance against...
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WO/2020/063653A1 |
Disclosed are an edible blending oil with the function of preventing atherosclerosis and a preparation method therefor, containing a weight ratio of 0.2-0.4 : 0.9-1.1: 0.8-1.2 of saturated fatty acids (SFA), monounsaturated fatty acids (...
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