| Document |
Document Title |
|
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...
|
|
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...
|
|
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...
|
|
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...
|
|
WO/2015/179941A1 |
The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sw...
|
|
WO/2015/176872A1 |
Process for the manufacture of a non-pourable edible water-in-oil emulsion comprising at least 50 wt. % of total fat, comprising the following steps: a. providing 5 to 90 wt. % of hardstock fat, based on the weight of total fat, in liqui...
|
|
WO/2015/178494A1 |
A chocolate-flavored edible oil-in-water paste composition containing 7-15 wt% of cocoa powder, wherein: the shear stress at 25°C one minute after starting measurement with the fixed condition of rotations at 20rpm is 400-700Pa; the dif...
|
|
WO/2015/165830A1 |
A topical seasoning for snack foods, the seasoning comprising a plurality of seasoning particles, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one s...
|
|
WO/2015/165831A1 |
A topical seasoning for snack foods, the topical seasoning being in the form of an emulsion and comprising a plurality of seasoning particles as a particulate phase within a continuous oil phase, the seasoning particles comprising a shel...
|
|
WO/2015/168458A1 |
Methods of inducing or increasing lipid and protein production in microalgae are disclosed. Methods of enhancing microalgae biomass are also disclosed. The methods may comprise inoculating a culture media with microalgae and propagating ...
|
|
WO/2015/164550A1 |
The invention provides for methods and foods with reduced or no chelating agents. The present invention also relates to methods for using high stability oils including high-stability high-oleic oils produced using genetically engineered ...
|
|
WO/2015/157840A1 |
A food composition comprising pulverized corn germ and a fat source is described herein. The germ is derived from an isolated germ source that has not been derived from a wet milling process or extracted with organic solvent. The composi...
|
|
WO/2015/152199A1 |
Provided is an emulsified composition having a high storage stability wherein the separation of a specific gravity adjusting agent from oily phase components is inhibited. The emulsified composition, wherein an oily phase is present in t...
|
|
WO/2015/147238A1 |
Provided are an oil product for imparting a milk-like smoothness and depth, and using a vegetable oil as an ingredient thereof, and a method for producing the same. The present invention pertains to: a vegetable oil-whey protein complex ...
|
|
WO/2015/147043A1 |
In order to provide novelty within the field of food product aroma materials and enable the volume of tastes (juiciness, richness, creaminess, coffee body) in beverages to be increased, and irregular tastes (distinct bitterness or sweetn...
|
|
WO/2015/143532A1 |
A stable emulsion, comprising oil, water and a stabilizer, wherein said stabilizer is selected from a single-cell microorganism.
|
|
WO/2015/137633A1 |
The present invention provides a composition containing black raspberry oil, raspberry oil and mulberry oil. The composition has effects of blood circulation improvement, climacteric symptom alleviation, immunological enhancement, atopy ...
|
|
WO/2015/125903A1 |
Provided is an oil-in-water emulsion with a very low oil content which has high emulsion stability, whippability, foamability with an overrun of 50-200%, the ability to retain shape after whipping, the ability to melt in the mouth and an...
|
|
WO/2015/119138A1 |
The present invention relates to an oil/fat composition that contains, as a flavor component, 1.88-752 ppm of δ-dodecalactone, 13.47-5,386 ppm of acetaldehyde, 0.1-39 ppm of methylbutanoate, and 0.04-16 ppm of heptanal in terms of the o...
|
|
WO/2015/115094A1 |
A solid fat or oil composition which can be easily broken into small pieces by an external force that is applied thereto in preparing a confectionery dough or bread dough.
|
|
WO/2015/110390A1 |
A fat blend comprises greater than 5 % by weight linolenic acid, from 10 % to 50 % by weight stearic acid and less than 7 % by weight palmitic acid based on total C8 to C24 fatty acids present as acyl groups in glycerides in the fat blen...
|
|
WO/2015/110388A1 |
A fat blend comprises more than 75 % by weight oleic acid at the 2- position of a glyceride based on total C8 to C24 fatty acids present as an acyl group on the 2- position of a glyceride, from 10 % to 50 % by weight stearic acid based o...
|
|
WO/2015/099160A1 |
Provided are an oil/fat composition for spreads, an oil/fat composition for butter cream, an oil/fat composition for kneading, and an oil/fat composition for layered food products, the oil/fat compositions being particularly improved in ...
|
|
WO/2015/098455A1 |
Provided are a plastic fat or oil composition, which has excellent shape retention properties, is almost free from fat or oil bleeding and has high meltability in mouth, and a food. In the plastic fat or oil composition: the ratio by mas...
|
|
WO/2015/097417A1 |
The present invention relates to a lipid composition that can be used in food products, which contains neither hydrogenated or partially hydrogenated fat nor palm oil. This lipid composition is an oil-in-water emulsion, and is characteri...
|
|
WO/2015/095688A1 |
The present invention relates to processes for obtaining a lipid from a cell by lysing the cell to form a lysed cell composition and obtaining the lipid from the demulsified lysed cell composition. The invention is also directed to a lip...
|
|
WO/2015/093401A1 |
Provided is an oil-in-water emulsion composition for noodles, the composition containing a: 25-50 mass% of fat, b: 3-12 mass% of a phospholipid, c: 30-60 mass% of a polyhydric alcohol, d: 0.2-2 mass% of a polyoxyethylene sorbitan fatty a...
|
|
WO/2015/093310A1 |
The problem addressed by the present invention is to provide a baked confection that has secure shape retention despite a high oil content, has a crisp sensation, does not break easily, and has favorable fragrance. The baked confection, ...
|
|
WO/2015/087329A1 |
This invention provides (a) nanoparticle made of: sugar-beet pectin; and a bioactive compound (such as a nutraceutical or a drug) bound to sugar-beet pectin. The invention further provides foods, beverages, including clear ones, or pharm...
|
|
WO/2015/086896A1 |
The invention relates to a process for the manufacture of a fat mixture, where said process comprises the steps where in the first step 60-95 wt% of quark, and 5-40 wt% of milk base are mixed to obtain a quark blend, in the second step 9...
|
|
WO/2015/086388A1 |
The present invention relates to emulsions. In particular, it relates to an ennulsion comprising at least one aqueous phase and at least one lipid phase wherein the emulsion is stabilized by particles of an edible inorganic salt having a...
|
|
WO/2015/086223A1 |
The objective of the present invention is to provide a method for preparation of an oil-in-water emulsion, such as a mayonnaise, having a reduced oil content. Such reduced oil emulsion nevertheless should have the same properties as the ...
|
|
WO/2015/086897A1 |
The invention relates to a process for the manufacture of a milk based fat mixture, where said process comprises the steps where in the first step milk base selected from mixtures of non-acidified milk base and acidified milk base is mix...
|
|
WO/2015/072406A1 |
Provided are a highly versatile fat containing a polyunsaturated fatty acid and a foodstuff in which said fat is used, said fat having good flavor and exceptional oxidation stability. A fat containing a polyunsaturated fatty acid, the fa...
|
|
WO/2015/072208A1 |
[Problem] To provide: a novel compound capable of imparting an excellent crystallization-accelerating property to an oil or fat; and a use of the compound. [Solution] A polymeric compound according to the present invention is represented...
|
|
WO/2015/072501A1 |
The objective of the present invention is to provide a dough for baking bread or baked confectionery having a fresh baked appearance and minimal dry texture even when produced using grain flour containing a high amount of dietary fiber. ...
|
|
WO/2015/060168A1 |
In the present invention, it was discovered that using an emulsified oil composition for a cream puff pastry containing a mung bean protein substance makes it possible to obtain a cream puff pastry shell having good volume and shape, and...
|
|
WO/2015/058115A1 |
The present disclosure provides structured lipids (SLs) and mixtures of SLs including structured triacylglycerols (TAGs), methods of producing the SLs, products including the SLs and methods of making the products.
|
|
WO/2015/052026A1 |
A process for manufacturing an edible water-in-oil spread, which process has the advantages of the cool blending process for manufacturing spreads, with improved rework capabilities. This is achieved by combining a stirred tank with reci...
|
|
WO/2015/052037A1 |
Process for manufacturing edible fat continuous emulsions comprising 25 to 60 wt. % of fat, andwhich emulsion can be made without the usual mono-and/or diglyceride emulsifier. The process involves structuring the oil phase and stabilizin...
|
|
WO/2015/050429A1 |
A method for producing an organoleptic acceptable and quality stable product to act as delivery system of lipophilic nutrients from red palm olein is provided as a preferred embodiment of the present invention. Microcapsules comprised of...
|
|
WO/2015/045922A1 |
Provided are a fat composition which can impart volume, softness, and moistness to a puffed wheat food product or the like; a puffed wheat food product containing the fat composition; and a production method for the fat composition. The ...
|
|
WO/2015/040856A1 |
The purpose of the present invention is to provide an oil or fat for imparting a milk-like flavor to a food product at low cost and without additional effort. Another purpose of the present invention is to provide a food product containi...
|
|
WO/2015/037980A1 |
A multi-step process for extracting palm oil (528) from a feed liquor (500) consisting of a mixture of oil, free water, bound water, suspended solids (includes fine and coarse fibrous solids and sand), dissolved solids and gums from prio...
|
|
WO/2015/036046A1 |
The present invention relates to a process for preparing a lipid and protein component-containing composition using a static mixer, which composition comprises large lipid globules, preferably coated with polar lipids, and to the composi...
|
|
WO/2015/036164A1 |
The invention is directed to an edible fat continuous product comprising: an overrun from 0 to 500 %; and from 7 to 30 wt. % of sucrose fatty acid ester having a HLB value from 2 to 7; and from 0.01 to 5 wt. % of particulate anti-spatter...
|
|
WO/2015/036466A1 |
The present invention relates to a process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. Optionally, the...
|
|
WO/2015/034068A1 |
The present invention pertains to a method for producing a beverage which is characterized by mixing a beverage component and an oil/fat emulsion which is obtained by subjecting an edible oil/fat containing a highly saturated fatty acid ...
|
|
WO/2015/034067A1 |
A food foaming agent in its entirety contains: 0.5 wt% or less of propylene glycol fatty acid ester, 1-30 wt% of food oil/fat, 2-20 wt% of a total of monoglycerides and monoglyceride derivatives having an organic acid that has bonded to ...
|
|
WO/2015/029555A1 |
This invention addresses the problem of providing a high-protein-content granular vegetable-protein material that is softer and easier to eat than existing such materials. It was found that, when manufacturing a granular vegetable-protei...
|
