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Matches 1 - 50 out of 9,341

Document Document Title
WO/2021/086074A2
The present invention relates to a fat composition, which is similar in quality to butter so as to replace butter, and, more specifically, to a fat composition containing specific amounts of edible fat, an emulsifier, a flavor-enhancing ...  
WO/2021/079989A1
Provided is a method for producing a refined fat/oil capable of efficiently obtaining a fat/oil having sufficiently reduced contents of MCPDs and glycidols. The method for producing a refined fat/oil includes a contact treatment that bri...  
WO/2021/079297A1
The invention provides a method for reducing water soluble carbohydrate (WSC) in a photosynthetic cells and plants, the method comprising the step of genetically modifying the photosynthetic cells and plants to express a modified oleosin...  
WO/2021/073094A1
Disclosed is a fish oil microcapsule having proanthocyanidin as the wall material, consisting of the following ingredients by weight: 5-10% wall material and 90-95% fish oil; the wall material is bayberry leaf proanthocyanidin, the baybe...  
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.  
WO/2021/064453A1
The present application relates to oil-wax compositions as well as to uses thereof in cooking food articles, for example, vegetable articles such as potato articles. The processes comprise subjecting a food article (for example, a vegeta...  
WO/2021/065442A1
Provided is an edible material having an exceptional umami-enhancing effect. The present invention is an umami-enhancing composition having an oxidized product of a palm-based fat/oil as an active ingredient. This umami-enhancing composi...  
WO/2021/065441A1
Provided is an edible material having an excellent umami enhancing effect. The present invention is an umami enhancing composition having a carotenoid decomposition product as an active component. The umami enhancing composition can be p...  
WO/2021/065445A1
Provided is a mold release oil capable of inhibiting a food to be cooked from being burnt during cooking. This mold release oil contains an edible oil or fat, an enzymatically decomposed lecithin, and one or two emulsifiers selected fr...  
WO/2021/065444A1
Provided is a mold release oil that can prevent a processed meat food from scorching during heat cooking. The mold release oil for a processed meat food comprises an edible fat or oil and an enzymatically decomposed lecithin, wherein t...  
WO/2021/058632A1
The present invention relates generally to the field of the LC-PUFA containing compositions. For example, the present invention relates to at least partially preventing, inhibiting, reducing and/or stopping the oxidation of LC-PUFA in a ...  
WO/2021/059435A1
[Problem] To provide a plastic oil-and-fat composition that exhibits good plasticity in a wide temperature range, has excellent temperature stability, and has a reduced saturated fatty acid content. [Solution] A plastic oil-and-fat compo...  
WO/2021/056085A1
The present invention relates to the food industry field and in particular to a method, technology and installation for flavoring of natural vegetable oils / olive oils for the needs of the gourmet industry. The process according to the ...  
WO/2021/054498A1
The present application relates to: an edible sheet comprising a joined sheet, which comprises at least one grain sheet containing grains and at least one seaweed sheet containing seaweed, and a moisture prevention layer, which comprises...  
WO/2021/053992A1
The present invention makes it possible to simply and accurately assess the degree of degradation of frying oil in a fryer. This frying oil degradation assessment device 41 is provided with: a recording unit 45 which records the types of...  
WO/2021/046642A1
A novel oleogel is provided comprising an edible oil in an amount of at least 95 wt% combined with a binary wax blend in an amount of less than 5 wt% of the oleogel, wherein the oleogel exhibits less than 10% oiling off and a back-extrus...  
WO/2021/044949A1
The purpose of the present application is to provide, for composite confections that combine a baked confection with chocolate, a plastic fat composition for use in producing said composite confections in which whitening of the baked con...  
WO/2021/044945A1
The present invention addresses the problem of providing an edible oil or fat that is usable for any kind of food, has an improved oxidation stability, and exhibits a good flavor. By stably dispersing a tea extract together with an acid ...  
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...  
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...  
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...  
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...  
WO/2021/026366A1
The disclosure provides compositions comprising cannabinoids and active ingredients and/or excipients and methods of producing the compositions.  
WO/2021/026103A1
The present disclosure is directed to a novel method of preparing fat-based confectionery products.  
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...  
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...  
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...  
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 ...  
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 ...  
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.  
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...  
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...  
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...  
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 ...  
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...  
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...  
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...  
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...  
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 ...  
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...  
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.  
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 ...  
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...  
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...  
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...  
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 ...  
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.  
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...  
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...  
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  

Matches 1 - 50 out of 9,341