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WO/1993/003127A1 |
A process for reducing the amount of cholesterol in an edible fat capable of being solubilized comprising the steps of: (a) providing an edible fat in a liquid state; (b) adding an ionic salt selected from the group consisting of CaBr2 a...
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WO/1992/022215A1 |
A preferably spreadable, butterfat-based edible fat product having a fat content of 25-70 % by weight, and a process for the production thereof are described. The fat of the product is composed of butterfat from cream and, optionally, ve...
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WO/1992/021252A1 |
This invention pertains to protein compositions having reduced-hygroscopic properties which comprise a homogeneous premixture of (a) a hygroscopic protein and (b) an effective amount of a protein complexing agent to reduce the hygroscopi...
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WO/1992/019111A1 |
A butter-like food fat being directly spreadable at refrigeration temperature, i.e. 4 to 5 �C, and preferably containing 80 to 83 % fat is produced by addition of vegetable oil, water, and salt. Initially conventional butter is produce...
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WO/1992/008363A1 |
There is described a process for extracting part of the lipids from a lipid or lipid containing mixture comprising contacting the lipid or mixture with a subcritical fluid at a suitable temperature and pressure and of a type such that pa...
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WO/1992/004431A2 |
A method for extracting minor fatty compounds, particularly steroids, from biological matter by means of cyclodextrin. According to the method, the cyclodextrin is stirred into said biological matter in a water-containing reaction medium...
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WO/1992/004431A1 |
A method for extracting minor fatty compounds, particularly steroids, from biological matter by means of cyclodextrin. According to the method, the cyclodextrin is stirred into said biological matter in a water-containing reaction medium...
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WO/1992/004430A1 |
A method for extracting minor fatty compounds, particularly steroids, from biological matter by means of cyclodextrin. According to the method, the cyclodextrin is stirred into said biological matter in a water-containing reaction medium...
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WO/1992/002144A1 |
A method for conserving and preserving butter stocks in cold stores and refrigerated warehouses for periods of over five years by sucking out air and replacing it with inert gas in a closed circuit. According to the method, the butter is...
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WO/1992/000678A2 |
A process for the bioconversion of fats of animal origin or blends of fats of animal or plant origin. Said bioconversion is carried out in an emulsion, resulting from the dispersion of an aqueuse phase in a continuous lipidic phase, said...
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WO/1991/014377A1 |
There is described a process for recovery of at least part of the proteins and/or non-lipid-solids from an aqueous liquid containing lipids and proteins comprising bringing a supercritical fluid at a suitable temperature and pressure and...
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WO/1991/014373A1 |
There is described a process for separating substantially all the lipids from an aqueous liquid containing lipids comprising contacting the liquid with a subcritical or supercritical fluid at a suitable temperature and pressure and of a ...
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WO/1991/007877A2 |
Method for extracting cholesterol from an animal fat by molecular distillation using a conventional molecular distillation apparatus comprising a means for obtaining a thin film of liquid fat of the order of 0.1 to 1 mm thick for distill...
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WO/1991/007098A1 |
A process for the production of butter with a low fat content on the basis of ordinary butter preferably having a fat content of 80-83 % and exclusively made on the basis of milk. The ordinary butter is fed continuously through a tightly...
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WO/1991/006220A1 |
An edible-fat product with low fat content based on milk fat and a method for the production thereof are described. The edible-fat product contains 40-70 % by weight of fat and is produced in that a milk product consisting of milk or cre...
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WO/1991/005836A1 |
The present invention relates to a process for the removal of cholesterol from a processed or unprocessed dairy product (10), which process comprises: (a) obtaining a processed or unprocessed dairy product containing cholesterol; (b) con...
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WO/1991/003165A1 |
A cheese-like spread is prepared by homogenizing a mixture of a cheese composition and an emulsion inversion of a dairy product.
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WO/1990/012509A1 |
In a process for producing low-cholesterol butter fat or butter by steam treatment, the fat is treated with steam in one or more horizontal or slightly inclined reaction pipes at a temperature of 195 to 250°C and a pressure of 0.5 to 5 ...
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WO/1990/002788A1 |
A process for separating sterols from lipids, (e.g. cholesterol from butter fat) using sub or supercritical fluids (such as CO2) by dissolving the sterol/lipid mixture in a high pressure physiologically acceptable fluid (either as a high...
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WO/1990/000590A1 |
In a process for extracting cholesterol from an animal fat, an aqueous saline solution containing a bile salt and one or more glycerol esters is added to the anhydrous animal fat and a fine emulsion is formed. The mixture is decanted, an...
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WO/1989/011798A1 |
Substantially non-aggregated casein micelles are employed as a fat substitute in food products. The concentrated casein micelles can replace all or a portion of the fat or cream in food products such as frozen dairy desserts, icings, pud...
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WO/1989/010700A1 |
When producing a fat product based on milk fat the cream is concentrated to a fat content of 60-85 % fat, preferably 70-85 % fat at a temperature of 50-70°C. The concentrated cream is cooled to a temperature of 15-30°C, preferably 18-2...
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WO/1989/009596A1 |
The present invention features a transesterification product of a mixture of fatty acids and triglycerides which include dairy fat as a primary component. This composition shows unexpected benefits in nutritional applications either as a...
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WO/1989/001739A1 |
The invention concerns dehydrated milk products and a process for their manufacture. The milk products are characterized in that they contain the basic material, preferably cheese, butter or curds, in combination with highly dispersed co...
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WO/1988/009126A1 |
A method is provided for producing a butter-like composition which has a taste, texture and mouth feel similar to butter but which is spreadable at refrigeration temperatures. A feed of at least one liquid dairy product which is primaril...
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WO/1988/004525A1 |
Proc�d� comportant les op�rations suivantes: a) fabrication d'une �mulsion huile/eau � partir d'une phase aqueuse et de graisses � haute teneur en mati�re solide contenant 25 % au moins de graisse cristallis�e � une tem...
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WO/1988/002989A1 |
Physical processes for fats and oils, especially fish oil, involving simultaneous deodorization and cholesterol level reduction. Either freshly refined or stored oils that have oxidized (reverted fish oil) can be treated. In the process ...
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WO/1983/001728A1 |
Production of a food product formed from edible fats such butter, butter oil and vegetable oils, particularly but not only concerned with the production of a spreadable refrigerated butter by preparing a premix in a suitable vessel (1) o...
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JP2024519230A |
The present invention relates to milk protein compositions, methods of their preparation and uses thereof. In particular, the present invention relates to the use of milk protein compositions for preparing high protein food products of l...
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JP7465661B2 |
To obtain a butter that maintains soft tissue when stored at low temperatures and has excellent extensibility and also maintains the original flavor of butter.In working in a butter production process, butter is blended with high-fat-con...
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JP7394527B2 |
The disclosure provides a method of improving the cognitive function of an animal by providing a composition containing beta-casein, wherein at least 75% by weight of the beta-casein is a beta-casein variant that does not produce BCM-7 o...
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JP7379050B2 |
To provide a water-in-oil type emulsified fat food product having excellent characteristics of secondary processing, a production method thereof, and an estimation method of suitability of secondary processing.A water-in-oil type emulsif...
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JP2023534919A |
The present disclosure provides compositions containing medium chain triglycerides (MCTs) and also containing a food matrix formulated with at least a portion of the MCTs. The composition contains specific gums that provide stability and...
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JP7258510B2 |
To provide fermented butter without addition of salt having mellow fermentation flavor and rich taste by lactic acid bacterium fermentation, a method for producing the butter, and a food product containing the butter.Fermented butter wit...
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JP2023515570A |
The present invention relates to wild-type, non-GMO, microbial lipolytic enzymes with higher specificity for short chain fatty acids compared to medium to long chain fatty acids, especially long chain fatty acids. The present invention f...
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JP2023047602A |
To provide an agent and a method for alleviating a discomfort flavor remaining in the mouth after taking milk or food and drink containing milk, and a method for searching for such agents.There is provided an agent for improving the flav...
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JP7249124B2 |
To provide a fermented butter in which fermentation flavor or milk flavor is felt in first taste, strong rich milk fat feeling is felt in aftertaste, the rich milk fat feeling in aftertaste lasts even after heating cooking, and butter fl...
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JP2023507875A |
The present invention is a method of making flavor compositions, typically dehydrated and dealcoholized flavor compositions, by reducing or eliminating water and ethanol from a strong alcohol flavor composition, wherein the strong alcoho...
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JP7224242B2 |
Described herein is a composition for use in preventing or minimising epigenetic changes to one or more genes responsible for mediating inflammatory response in an animal. The composition contains beta-casein. The beta-casein comprises a...
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JP7199154B2 |
To provide a novel process for producing butter, for improving the physical property of a butter having a high ratio of unsaturated fatty acids in milk fat, and to provide a butter having an improved physical property.The present inventi...
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JP7166268B2 |
Provided are an oiliness/fattiness enhancer for foods in which oiliness/fattiness of a food can be enhanced, and a food in which oiliness/fattiness has been enhanced. Provided is an oiliness/fattiness enhancer for foods characterized by ...
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JP7123064B2 |
A method for producing butter in a buttermaking machine involves using a rotatable beater, in the buttermaking cylinder, to form butter grain and buttermilk with cream supplied to the cylinder. In the drum for the post-buttermaking proce...
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JP2022121218A |
To provide a method by which test results equivalent to those of a sensory evaluator who is a skilled technician can be obtained by a simple method, and the flavor change due to the change in storage days of butter can be quickly predict...
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JP7114650B2 |
The purpose of the present invention is to provide a compound-type plastic oil-and-fat composition containing butterfat and having a low trans fatty acid content, the oil-and-fat composition having favorable crystallinity and melt-in-the...
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JP7082551B2 |
Regulating the level of glucose in the blood of an animal comprising the consumption by the animal of a composition containing beta-casein, or providing the composition to the animal for consumption, where the beta-casein comprises at le...
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JP2022059824A |
To provide a novel milk fat-containing food that can be used as a butter substitute.Provided is a method for producing milk fat-containing food in which a liquid mixture containing the solid content of a butter aqueous fraction generated...
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JP7025112B2 |
To provide drugs enhancing neurotrophic factor associated with neurodegenerative disease and the like, particularly BDNF (brain-derived neurotrophic factor), mainly by oral ingestion.Phospholipid is contained as an active ingredient in a...
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JP2022008533A |
To provide compositions whose flavor, appearance, nutritional value, aroma and mouth feel are similar to mammal-produced milk.Disclosed is a composition comprising about 0.3 g/L to about 1.1 g/L of κ-casein protein, about 1.25 g/L to ab...
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JP6990154B2 |
Described herein is a composition for use in preventing or minimising epigenetic changes to one or more genes responsible for regulating the activity and levels of enzymes involved in digestive processes and gut function in an animal. Th...
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JP2021534745A |
The present invention relates to human foods comprising basic foods and ingredients, wherein the ingredients include one or more health-promoting microorganisms, as well as a combination of at least one fermented seaweed material and at ...
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