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WO/2016/159242A1 |
A roll-in margarine in which: the content of trans-fatty acids relative to all constituent fatty acids in the roll-in margarine is 4 wt% or less; the roll-in margarine contains, with respect to the entire roll-in margarine, 5-10 wt% of w...
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WO/2016/159075A1 |
An oil-in-water type emulsion composition that contains 48-81 mass% of a liquid oil, 4-20 mass% of decaglycerol monolaurate, 10-30 mass% of a polyhydric alcohol and 4-20 mass% of water and satisfies the following requirements: (a) [decag...
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WO/2016/151246A1 |
The present invention relates to a low-fat food emulsion, of the water-in-oil type, which is transparent and stable over time, including an aqueous phase, at least one surfactant and a vegetable oil or a mixture of vegetable oils, and to...
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WO/2016/149477A1 |
The present invention relates to a low-fat water-in-oil (W/O) emulsion comprising a fat phase in an amount of at most 60 wt% relative to the total weight of the emulsion, an aqueous phase dispersed within the fat phase and an emulsifier ...
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WO/2016/145185A1 |
The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.
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WO/2016/142463A1 |
A topical flavor composition comprising at least one hydrophilic flavor compound and at least one lipophilic flavor compound, the flavor composition being a water-in-oil emulsion having a continuous non-aqueous phase and a disperse aqueo...
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WO/2016/141164A1 |
An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stabi...
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WO/2016/136688A1 |
The purpose of the present invention is to provide an oil or fat with a heightened oil or fat taste, in particular the rich taste which acts as a base. Another purpose of the present invention is to provide a food product containing said...
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WO/2016/136805A1 |
The present invention addresses the issue of providing: a food product capable of providing a cool feeling inside the mouth when eaten; a production method therefor; and a method for providing a cool feeling in a variety of food products...
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WO/2016/127351A1 |
A method for accelerating oxidation of a lipid composition for a use in the preparation of food flavoring compositions, wherein the oxidation is accelerated due to the presence of a seaweed in the reaction mixture. The activated lipid co...
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WO/2016/124522A1 |
The present invention relates to new emulsions, which are stabilized by solid particles, to their productions as well as to their use.
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WO/2016/126161A1 |
The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist of: 20-45 wt.% water; 4-40 wt.% oil; 3-12 wt.% of cyclodextrin selected from alp...
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WO/2016/120123A1 |
It relates to an edible emulsion substantially free of trans fatty acids comprising: a) from 1.2 to 3.0 wt% of one or more thermogelling cellulose ethers, b) from 40 to 50 wt% of one or more vegetable oils, c) a pH adjusting agent in an ...
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WO/2016/121675A1 |
The purpose of the present invention is to provide an oil or fat having excellent resistance to cold, wherein the constituent fatty acids comprise a large amount of n-decanoic acid, and there is little discomfort when ingested. The pre...
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WO/2016/117630A1 |
The problem to be addressed by the present invention is that of providing an oil-in-water emulsion which, despite having a high fat and oil content and high sugar content and having excellent shelf life, dissolves favorably in the mouth,...
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WO/2016/114404A1 |
Provided is a method for producing a pulverulent fat and oil by heating and drying an oil-in-water emulsion containing an oil and fat and a diluting agent, wherein the foul smell and flavor expression (off-taste) caused by a highly unsat...
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WO/2016/110447A1 |
The invention relates to a healthy and good tasting fat blend and a spread and a shortening comprising the fat blend. The fat blend contains plant sterol ester and/or plant stanol ester, milk fat and vegetable oil.
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WO/2016/108797A1 |
Invention item is pertinent to the herbal and/or animal oil mixture having a special aroma and taste acquired by mixing the turpentine oil obtained by pressing fruit (seed) of terebinth through cold-extrusion procedure, as crude and refi...
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WO/2016/102323A1 |
The present invention relates to processes for increasing the stability of compositions comprising polyunsaturated omega-3 fatty acids against oxidation. The processes comprise the following steps: (i) providing a starting composition co...
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WO/2016/102316A1 |
The present invention relates to processes for increasing the stability of compositions comprising polyunsaturated omega-6 fatty acids against oxidation. The processes comprise the following steps: (i) providing a starting composition co...
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WO/2016/106282A1 |
The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for ma...
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WO/2016/102167A1 |
A spread comprising an extract of white mulberry fruit as colouring agent.
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WO/2016/102315A1 |
The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present...
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WO/2016/097330A1 |
The present invention relates to a novel method and apparatus to prepare aerated (preferably micro-aerated) fat based edible product, in particular confectionery product,and to the use of seeding to promote bubble nucleation in fat based...
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WO/2016/097326A1 |
The present invention relates to a novel method for the generation of stable cocoa butter crystals in a fat based edible product comprising: a) incorporating carbon dioxide under pressure into an at least partially liquid fat-based mass ...
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WO/2016/093296A1 |
Provided is an oil-in-water type composition which has a chewy texture both in a non-cooked state and in a heated state and shows no water/oil separation. More specifically, provided is an oil-in-water type composition comprising at leas...
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WO/2016/087428A1 |
The present invention relates to a process of fortifying edible oil with hydroxytyrosol. By this process high fortification levels can be achieved. Particularly clear and storage stable fortified oils can be provided by the mentioned pro...
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WO/2016/084749A1 |
Provided is a milk-flavor-enhanced lipid in which milk flavor has been enhanced by minimizing deteriorated flavors and imparting a rich aftertaste, without the product undergoing a complicated process. Also provided is a method for enhan...
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WO/2016/080420A1 |
The present invention provides e.g. a liquid-form emulsion product that is easy to open and seal any number of times, is less likely to leak during storage, is easy to handle, allows easy pouring by controlling the usage and the amount o...
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WO/2016/075669A1 |
The invention relates to a new solvent-free process for simultaneously obtaining phospholipids-enriched krill oil and neutral lipid enriched-krill oil containing DHA and EPA poly-unsaturated fatty acids and astaxanthin and krill meal. Th...
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WO/2016/077705A1 |
An oil-in-water emulsion comprising an excess of n-alkenyl succinic modified starch for use in producing clear citrus flavoured beverages without the need for additional emulsifiers, or the need for washing the citrus oil.
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WO/2016/066751A1 |
The present invention relates to a process for preparing an oil-in-water emulsified food product having a pH of less than 7, comprising incubating egg yolk in the presence of an enzyme having phospholipase C activity to produce an egg yo...
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WO/2016/062904A1 |
The invention relates to a product that acts as an alternative to the consumption of fat, refined sugar and food based on same, that has high energy density and low nutritional density. The product, which can have different appearances, ...
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WO/2016/064828A1 |
A metastable, translucent flavor nanoemulsion is provided. The nanoemulsion contains a flavor oil phase, an aqueous phase, and a surfactant system containing a first lecithin and a second lecithin. The nanoemulsion is free of any non-nat...
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WO/2016/060656A1 |
A multi-stage agitation system is used for degumming vegetable oil to increase yield and reduce phosphatides. A high-shear mixing phase, that can include multiple stages, subjects an oil mixed with acid and base to a shear rate of greate...
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WO/2016/058913A1 |
Process for preparing an edible fat slurry comprising 60-98% by weight (on the total slurry of oil and fat powder) of an edible oil phase and 2-40% by weight (on the total slurry of oil and fat powder) of fat powder, wherein the fat powd...
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WO/2016/058782A1 |
A process for preparing a slurry of edible oil and fat powder, and to a process of preparing an edible fat-continuous spread out of such. The process for preparing said slurry has at least two different regimes of reduced pressure.
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WO/2016/058915A1 |
Process to manufacture edible aerated water-in-oil emulsion comprising: from 0.5 to 50 wt. % of micronized fat powder comprising hardstock fat; from 10 to 85 wt. % of liquid oil; from 10 to 85 wt. % of water-phase; from 2 to 100 vol. % o...
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WO/2016/055298A1 |
Edible aerated fat-continuous composition comprising: from 55 to 99 wt. % of liquid oil; from 0.1 to 20 wt. % of hardstock fat; an overrun of 5 to 500 % and from 0.1 to 5 wt. % of particulate silicon dioxide.
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WO/2016/055905A1 |
Disclosed is an Animal fat based food and cooking spray composition that comprises Edible Animal fat, Food grade surfactant, Food grade Solvent and optional ingredients such as flavouring agents, Ayurvedic ingredients or extracts. The co...
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WO/2016/052356A1 |
[Problem] The present invention addresses the problem of providing, by a simple method, an emulsion composition which uses vegetable fat, and which has good storage stability, minimal milk flavor, and intense richness. [Solution] It was ...
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WO/2016/053971A1 |
Stabilized oils including an edible oil and an antioxidant composition comprising α-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol,...
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WO/2016/042778A1 |
This novel foaming oil-in-water emulsion for kneading contains: 0.45 wt% or less of propylene glycol fatty acid ester; 0.45 wt% or less of polyglycerin fatty acid ester; 0.9-31 wt% of edible oil and fat; 22-39 wt% of water; 2.5-12 wt% of...
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WO/2016/037836A1 |
The invention relates to an edible oil-and-water emulsion comprising: 10 - 85 wt% of fat; 5 - 90 wt% of water; 0.4 - 100 μιτιοΙ per ml of water of cationic iron selected from ferric iron (Fe3+), ferrous iron (Fe2+) and combinations...
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WO/2016/012263A1 |
The present invention relates to a shelf-stable cooking-aid for coating and frying a food product in one step for example in a heating pan, the cooking aid comprising 25-40 wt% oil, 35-65 wt% water, 10-25 wt% flour and/or starch, and emu...
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WO/2016/010101A1 |
Provided is a high-calorie, low sugar gel-form emulsified food with a high medium-chain fatty acid content, and which induces minimal discomfort after eating. Also provided is a high-calorie, low-sugar gel-form emulsified food which can ...
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WO/2016/009964A1 |
A process for producing an O/W type emulsion by emulsifying an aqueous phase and an oily phase comprising an ω-3 unsaturated fatty acid, said process comprising utilizing a method of emulsification with an ultrasonic wave having a frequ...
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WO/2016/005230A1 |
Edible pourable oil-in-water emulsion suitable for shallow frying comprising: 40 to 90 wt. % liquid oil; 5 to 55 wt. % of water; 1 to 20 wt. % of plant sterol esters; 0.05 to 5 wt. % of salt; 0.01 to 3 wt. % of oil-in-water promoting emu...
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WO/2016/005231A1 |
Edible pourable water-in-oil emulsion suitable for shallow frying comprising: 40 to 90 wt. % liquid oil; 5 to 55 wt. % of water; 1 to 20 wt. % of plant sterol esters; 0.5 to 8 wt. % of hardstock fat; 0.05 to 5 wt. % of sodium chloride, p...
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WO/2016/001858A1 |
A cooking fat product is provided for use as a substitute for butter and the cooking fat product comprises butterfat and palm oil as its main ingredients (by volume). The main ingredients comprise between 70% and 90% of the cooking fat p...
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