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WO/2015/025730A1 |
Provided are whipped cream that can be whipped even when an acidic flavoring material is admixed, that melts in the mouth and has good freshness, that has excellent shape retention, and that can flow at normal temperature with little syn...
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WO/2015/024751A1 |
A food composition, wherein the surface of the food composition is at least partly covered by a layer, wherein the layer comprises fungus and a water-soluble biopolymer.
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WO/2015/022961A1 |
Provided is a whipped compound cream that maintains a high starting liquid stability of an oil-in-water emulsion oleaginous composition to be mixed with fresh cream, and by whipping the post-mixing starting liquid, has superior heat-resi...
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WO/2015/021631A1 |
The invention belongs to the field of Chinese medicaments, and in particular relates to astragalus seed raw oil and refined oil extracted from astragalus seeds by using a supercritical extraction method, and to an application thereof in ...
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WO/2015/009181A1 |
A food microemulsion constituting a carrier for fish oil and being an intermediate product intended to be introduced into foodstuff to increase the nutritional value of foodstuff is disclosed.
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WO/2015/004289A1 |
The invention relates to a solid or semi-solid fatty semi-processed product, to the method for obtaining same, and to the use thereof in the food industry as a substitute for animal fats, in order to obtain processed food products that a...
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WO/2015/000885A1 |
The present invention relates to processes for providing creamer compositions with enhanced coffee taste and/or coffee aromas. In addition the invention relates to the use of such creamer compositions in coffee mixes.
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WO/2015/002075A1 |
The purpose of the present invention is as follows: to provide an oil-in-water emulsion having an ultralow oil content, which, in spite of having an ultralow oil content of 5-15 wt% oils and fats, has high emulsification stability, whipp...
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WO/2014/200909A1 |
A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w% to 90 w/w% of a lipid and from 10 w/vv% to 90 w/w% of an edible porous particle, where...
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WO/2014/195498A1 |
An edible composition comprises: at least 20 % by weight of a vegetable fat, from 0 to 5 % by weight of water and from 0 to 80 % by weight of other edible ingredients. The composition has a hardness of from 5 to 110 g, measured by a Broo...
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WO/2014/192167A1 |
An oil and fat composition for whipped cream, containing at least two types of oil/fat, wherein at least two peaks are present in the differential scanning calorimetry (DSC) curve of the oil and fat composition, the ratio AH/AL of the pe...
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WO/2014/169315A1 |
A method of preparing an encapsulated phospholipid oil-in-water emulsion comprising: preparing an oil-in-water pre-emulsion comprising a phospholipid-containing oil and mixing the oil-in-water pre-emulsion with an encapsulant material.
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WO/2014/158105A1 |
The present invention relates to a spreadable food product in the form of a block that is solid at ambient temperature comprising a fluid fatty phase consisting of non-hydrogenated and non-interesterified oil comprising at least 75% of u...
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WO/2014/160920A1 |
A process for the production of a stable water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the process comprises: an emulsification step wherein the aqueous phase and fat phase are mixed under high shear, charact...
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WO/2014/139762A1 |
Aerated edible water-in-oil emulsion with an overrun of from 2 to 200 % comprising from 10 to 85 wt. % of liquid oil; from 0.5 to 50 wt. % of hardstock fat; from 10 to 85 wt. % of water-phase; from 0.45 to 3 wt. % of lecithin.
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WO/2014/140245A1 |
The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking ...
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WO/2014/140042A1 |
A spread or margarine which is intended to serve as a tasty, indulgent product and at the same time provide good health benefits to the consumer. The spread combines high levels both of monounsaturated fatty acids, which are thought to b...
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WO/2014/140244A1 |
The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as ...
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WO/2014/136639A1 |
The problem addressed by the present invention is to provide: an emulsified oil composition that obtains high foaming power and foam stability and can impart to confectionary/bread a conventionally nonexistent soft sensation and moist se...
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WO/2014/136637A1 |
The problem addressed by the present invention is to provide: an emulsified oil composition that easily fits in with confectionary production and bread production dough, and obtains high foaming power and foam stability; and confectionar...
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WO/2014/118489A1 |
A food composition comprising a colloidal system having particles therein and a process for its preparation. The composition can be a confectionery composition such as chocolate. The system comprises either a continuous fat phase having ...
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WO/2014/117883A1 |
The invention relates to a process to manufacture a water-in-oil emulsion, comprising • 10 to 85 wt. % of liquid oil; • 0.5 to 50 wt. % of fat powder comprising hardstock fat; • 10 to 85 wt. % of a water-phase; • 0.005 to 5 wt. %...
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WO/2014/115795A1 |
An oil-in-water-type emulsified composition for a noodle strip, containing a: 25-50% by mass of a fat, b: 0.06-1.8% by mass of a phospholipid, c: 30-60% by mass of a polyhydric alcohol, d: 0.3-2.4% by mass of a polyglycerin fatty acid es...
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WO/2014/105218A2 |
Aqueous multiphase compositions are stabilized using a blend of cellulose ether and nanocrystalline cellulose. The multiphase compositions can include particulates dispersed in water, oil in water emulsions, foams, and combinations of th...
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WO/2014/094921A1 |
The invention relates to a solubilisate consisting of curcumin comprising an amount of less or equal 10 wt %, preferably less or equal 7.5 wt %, particularly preferably 6 wt % and at least one emulsifier having an HLB value in the range ...
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WO/2014/095354A1 |
The invention relates to a multiphase system or gel composite system having syneresis, consistency and texture adjustable within wide limits. In order to achieve this, the multiphase system comprises an aqueous, continuous phase (W2) inc...
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WO/2014/095180A1 |
The invention provides a method of preparing an oil-in-water emulsion having an oil content of 5-69 wt.% and a water content of 30-92 wt.%, said method comprising combining the following ingredients in the indicated amounts: 5-69 parts b...
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WO/2014/097218A1 |
The present invention relates to an alternative way in which to overcome the limitations encountered in the use of essential oils as preservatives, and proposes sunflower oil modified enzymatically by treatment with lipase, the process o...
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WO/2014/092531A2 |
The present invention relates to bakery shortenings prepared from palm diacylglycerol and a method for producing the same. In a first aspect of the invention, the bakery shortening comprises a palm diacylglycerol stearin and a palm mid-f...
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WO/2014/089274A1 |
The present disclosure provides food products including edible, non-hydrogenated fats with good oxidative stability despite elevated levels of very long chain omega-3 polyunsaturated fatty acids, e.g., EPA and DHA, from a vegetable oil.
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WO/2014/087320A1 |
An aerated nut butter comprising lactic acid esters of mono-and diglycerides.
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WO/2014/083124A1 |
The present invention relates to a powderous formulation comprising powder particles. These powder particles do comprise polyunsaturated oils, especially polyunsaturated fatty acids, and the powder do have at the same time an excellent s...
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WO/2014/076432A1 |
The present invention relates to a process for the production of a powdered dry emulsion containing at least one lipophilic active ingredient, intended for improving the bioavailability of said lipophilic active ingredient, which compris...
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WO/2014/067637A1 |
The invention relates to the structuring/substructuring of multi-phase fatty masses which have a temperature-independent consistency and stability to the greatest possible extent over a known wide temperature range, and which have adjust...
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WO/2014/065346A1 |
The purpose of the present invention is to provide technology for stably emulsifying a liquid composition containing a terpenoid while said liquid composition is in a transparent state. Provided is an O/W microemulsion that comprises (A)...
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WO/2014/063327A1 |
A whippable topping composition comprising: (a) water-soluble carbohydrates, (bl) hydrogenated vegetable fat, (b2) optionally milk fat, (c) an emulsifier formulation having an HLBFormuiation value of less than 9, (dl) a first hydroxyprop...
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WO/2014/060566A1 |
The present invention relates to beadlets comprising at least one carotenoid and matrix material, which comprise wax(es) and/or fat(s) with a melting point of between 40 to 85 °C, as well as to the production of such beadlets and to the...
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WO/2014/056720A1 |
Process for manufacturing a spreadable edible emulsion, the emulsion comprising oil, water and a micronised fat powder, wherein during processing the oil with the fat powder with a minor amount of water is stored for a period of from 8 h...
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WO/2014/059112A1 |
A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat i...
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WO/2014/051115A1 |
Provided is a carotenoid-containing oil-in-water emulsion composition that: comprises a carotenoid, a higher fatty acid that has a total of 12 or more carbon atoms and that is included at a ratio of 0.001 to 2 times the mass of the carot...
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WO/2014/051116A1 |
Provided is a lycopene-containing oil-in-water emulsion composition that: comprises an oil phase containing 0.00001-0.1 mass% of lycopene relative to the total mass of the emulsion composition and an aqueous phase containing at least one...
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WO/2014/050488A1 |
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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WO/2014/047492A1 |
Spoonable, pourable, and/ or spreadable dressings or edible continuous aqueous emulsions are provided that include a fat blend that is a specific balance of a solid fat portion or solid fat fraction (which may or may not be pre-crystalli...
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WO/2014/044582A1 |
The invention relates to an edible water-in-oil emulsion comprising a fat-phase comprising a first hardstock and a second hardstock, wherein said fat-phase has a total amount of hardstock of from 2 to 60 wt. %, based on the total weight ...
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WO/2014/044523A1 |
The invention relates to a process for the manufacture of an edible water-in-oil emulsion comprising 10 to 85 wt. % of liquid oil, 0.5 to 50 wt. % of hardstock fat, 10 to 85 wt. % of a dispersed water-phase; comprising the steps of: a) p...
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WO/2014/040918A1 |
A method where a continuous flow of an oil-in-water emulsion is fed to a cavitator (10), the oil-in-water emulsion is tempered and then reversed or broken in the cavitator (10) and a continuous flow of water-in-oil emulsion or broken oil...
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WO/2014/038670A1 |
Provided is a foamable oil-in-water emulsified oil or fat composition which has, as a main component thereof, palm oil or fat, which does not easily solidify, which melts in the mouth, and which is low cost. The foamable oil-in-water emu...
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WO/2014/037107A1 |
The present invention relates to an edible water-in-oil emulsion comprising a fat content ranging 15 and 95% and comprising a chocolate inclusion content ranging between 5 and 50%, which chocolate inclusions have a size ranging between 1...
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WO/2014/022505A1 |
Disclosed are methods of improving the sensory and oxidative stability of oils (e.g., plant and animal oils) by combining an oil and an antioxidant composition comprising green tea extract and deodorizing the oil. Oils prepared by these ...
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WO/2014/020114A1 |
Anew fat blend composition allowing the preparation of a fat spread composition lowering the cholesterol level in human beings, said fat blend comprising 20% or less of saturated fatty acids among which: -38% or less are palmitic acid (C...
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