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Matches 1 - 50 out of 6,870

Document Document Title
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...  
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 ...  
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...  
WO/2022/165164A1
Plant-based food products comprising enhanced binding agents, and reduced fat and calorics.  
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 ...  
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...  
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...  
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...  
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....  
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...  
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 ...  
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 ...  
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...  
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...  
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 ...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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 ...  
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...  
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.  
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...  
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...  
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.  
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...  
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...  
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.  
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...  
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...  
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...  
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...  
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...  
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...  
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 ...  
WO/2022/044888A1
The purpose of the present invention is to provide a method for decreasing a sulfur-containing compound included in a volatile substance from a fried food. This method for decreasing a sulfur-containing compound included in a volatile ...  
WO/2022/045951A1
The invention relates to the production of a triglyceride with Palmitic acid (P) in the middle position (XPX). A first transesterification process is used to produce a vegetable fat composition rich in palmitic acid and said intermediate...  
WO/2022/039942A1
Embodiments of a system and method for formulating an adjusted diet and/or a dietary supplement for a ruminant are disclosed. The adjusted diet and/or dietary supplement are formulated to mitigate an amino acid deficiency of the ruminant...  
WO/2022/033524A1
Disclosed in the present invention are a starch-based steady-state vegetable oil compound and a preparation method therefor. The preparation method comprises the following steps: (1) adding waxy starch with the molecular weight of 6000-1...  
WO/2022/031172A1
The invention provides a method for producing an oleogel, the method comprising a mixing stage, a cross-linking stage and optionally a drying stage; wherein the mixing stage comprises mixing starting materials to provide a starting mixtu...  
WO/2022/029384A1
The present invention relates to a culinary process for preparing an intermediate food product or IFP having gelling and emulsifying properties and serving as a texturing agent for the production of a final food product which is in the f...  
WO/2022/029242A1
The present invention relates to the field of food additives. In particular, the present invention relates to the field of upgraded animal fat material respectively upgraded animal fat food additives and processes for their manufacture. ...  
WO/2022/024958A1
The present invention addresses the problem of providing highly stearic sunflower lines. Said problem is solved by a sunflower seed that has sequence insertion mutations on a 3' side from the TATA box of stearoyl-acyl carrier protein des...  
WO/2022/024400A1
Provided is a powdered fat/oil composition that can promote the swallowing of food or the like. Specifically, provided is a powdered fat/oil composition for promoting swallowing, said composition comprising, relative to 100 mass% of the ...  
WO/2022/021107A1
A γ-oryzanol preparation method, including the following steps: (a) using a supercritical fluid and extracting an extract fluid containing γ-oryzanol from a raw material containing γ-oryzanol; (b) using a solid-liquid separation means...  
WO/2022/008718A1
The invention provides a fat composition comprising from 20% to 50% by weight of palmitic acid (C16:0), from 20% to 45% by weight of oleic acid (C18:1), and from 17% to 40% by weight of linoleic acid (C18:2), said percentages of acid bei...  
WO/2022/003067A1
The present invention relates to the field of food additives. In particular, the present invention relates to the field of food additives for use in meat substitute products.  

Matches 1 - 50 out of 6,870