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WO/2014/022051A1 |
Provided herein are nutritional creamer compositions comprising a vegetable oil blend, wherein the vegetable oil blend provides a suitable fatty acid profile or saturated fats, polyunsaturated fats, monounsaturated fats, and trans fatty ...
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WO/2014/020734A1 |
The present invention relates to a product that can be used, in a food product containing fat, as a partial or complete substitute for such fat. More specifically, the present invention relates to a solid oil and fat-like composition com...
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WO/2014/016250A1 |
The present invention relates to a method for increasing the SUS content in an oil or in an olein fraction, comprising performing 1, 3-selective enzymatic intraesterification on a natural starting oil or olein fraction prepared therefrom...
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WO/2014/007665A1 |
A method of production of a fat mix with a decreased fat content, consisting in cream separation from milk, fat content normalisation, pasteurisation, preparation of a cream mixture with milk powder and/or other protein carriers, pasteur...
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WO/2014/005797A1 |
Fat powder comprising hardstock fat co-crystallized with at least one emulsifier, • wherein said emulsifier has a HLB value of 8 or lower and comprises at least 40 wt. %, based on the total weight of the emulsifier, of mono- and/or dig...
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WO/2014/004018A1 |
A method of preparing an edible oleogel comprising combining an edible triacylglycerol oil or triacylglycerol fat and ethylcellulose in a weight ratio of from 99: 1 to 80:20 to form a mixture, and heating and agitating the mixture at a t...
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WO/2014/001031A1 |
The present invention relates to edible water-in-oil emulsion comprising 15-65wt.% of a continuous fat phase and 35-85 wt.% of a dispersed aqueous phase, said emulsion containing by weight of the dispersed aqueous phase: 0.2-7 wt.% of ge...
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WO/2013/192436A1 |
Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also...
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WO/2013/184983A1 |
Methods for preventing oxidation in lipids using organic acids are disclosed. Compositions including the lipids are also disclosed.
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WO/2013/174585A1 |
The present invention relates to an oil containing gas bubbles, sucrose fatty acid ester and hydrophobin. Moreover the invention relates to a method of making these products, as well as using this composition to reduce spattering during ...
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WO/2013/176207A1 |
Provided are a low-fat spread that shows a high emulsification stability and good microbiological storage properties and has a savory taste, and a method for manufacturing the same. The spread is manufactured by mixing a starch with an a...
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WO/2013/175174A1 |
An emulsion contains 50 to 90% by weight of an aqueous phase and 10 to 50% by weight of an oil phase containing 30 to 90% by weight of a diluent oil, and at least 10% by weight of at least one polyunsaturated fatty acid and/or derivative...
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WO/2013/171027A1 |
Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt.% of total fat, said process comprising the steps of: a. providing a water-phase; b. providing liquid oil; c. ...
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WO/2013/172075A1 |
[Problem] To provide a substance capable of imparting an excellent crystallization-accelerating effect to an oil or fat, and an oil or fat composition containing said substance. The oil or fat composition has an excellent crystallization...
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WO/2013/153902A1 |
The present invention addresses the problem of providing: a roll-in emulsified oil and fat composition which substantially does not contain trans acid, has excellent spreadability and achieves juicy texture in a baked croissant; and a cr...
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WO/2013/149816A1 |
The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, an...
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WO/2013/135739A1 |
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.
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WO/2013/135738A1 |
The present invention relates to a process for preparing a spray- dried lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. Th...
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WO/2013/135456A1 |
One aspect of the invention relates to a process of preparing a food product comprising 1 -100 wt.% of a heat-stable oil-in-water emulsion, said process comprising heating the food product to a temperature in excess of 90°C for at least...
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WO/2013/133138A1 |
It is possible to provide a low-trans-fatty-acid-content roll-in margarine having an oil and fat content of 99 wt% relative to the entirety of the roll-in margarine, the oils and fats having a trans fatty acid content of no more than 5 w...
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WO/2013/127807A1 |
The present invention relates to a process for the production of extruded formulations (= extrudates) comprising dispersion droplets, to such formulations as well as to the use of such formulations in food, feed, personal care applications.
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WO/2013/129539A1 |
Provided is a method for producing a water-in-oil type oil or fat composition having such a good structure, texture and flavor that cannot be achieved by conventional products. A water-in-oil type oil or fat composition having such a goo...
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WO/2013/129051A1 |
The present invention relates to: a 5-acyloxy decanoic acid alkyl represented by formula (1), (1) [In the formula, R1 is a hydrogen atom or an alkyl group having 1 to 4 carbon atoms, and R2 is an alkyl group having 1 to 4 carbon atoms, e...
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WO/2013/125385A1 |
The present invention addresses the problem of providing a foamable oil-in-water emulsified product, and an oil or fat composition used in same, the product having: good emulsifying stability when used in a foamable oil-in-water emulsifi...
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WO/2013/122465A1 |
Food composition comprising fat and vitamin K, wherein the fat comprises at least 36% saturated fatty acids, and wherein the vitamin K is in the form MK-7 in an amount of at least 0.1 mcg MK-7 per daily intake. The composition preferably...
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WO/2013/116593A1 |
Described herein are spread compositions having reduced levels of saturated an trans fats. The compositions comprise water, a base oil, a seeding ester and a cellulose fiber. Also provided are methods of preparing such compositions and u...
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WO/2013/110508A1 |
The present invention relates to aerated compositions containing egg albumen protein and hydrophobin, and to a method for making these compositions. The objective of the invention is to improve the foamability and foam stability of compo...
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WO/2013/111058A1 |
The invention pertains to vegetable spreadable emulsified products comprising vegetable oils in the range of 71% to 84% by weight, hard fats in the range of 2% to 9% by weight, low molecular weight organogelator in the range of 2% to 5% ...
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WO/2013/104740A1 |
The present invention relates to an emulsion of an oil composition comprising docasoahexaenoic acid (DHA) and eicosapentaenoic aicd (EPA), which is characterised in that the emulsion is essentially free from ascorbyl palmitate.
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WO/2013/092086A1 |
One aspect of the invention relates to an edible oil-in-water emulsion comprising: 30-95 wt.% of a continuous aqueous phase; 5-70 wt.% of a dispersed oil phase comprising 80-100 vol.% of oil droplets having a diameter of less than 20 µm...
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WO/2013/093912A1 |
The present invention provides for a stabilized oxygen-sensitive flavoring agent particle for admixing to a food product comprising a core composition granule containing at least one oxygen-sensitive flavoring agent and at least one wate...
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WO/2013/092023A1 |
One aspect of the invention relates to a process of preparing an oil-in-water emulsion comprising: 15-95 wt.% of a continuous aqueous phase and 5-85 wt.% of a dispersed oil phase, wherein the emulsion contains 0.05-1.0% phospholipids by ...
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WO/2013/092024A1 |
The present invention relates to edible composition comprising a fat phase, wherein the fat phase comprises less than 55% by weight of fat phase of saturated fatty acids, wherein the fat phase is structured by a lipophilic fibrous materi...
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WO/2013/088971A1 |
[Problem] To provide: a foamable oil-in-water emulsion which has a sufficiently reduced trans-fatty-acid content and which exhibits excellent meltability due to a lauric fat or oil in the mouth, high emulsion stability, excellent whippin...
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WO/2013/087419A1 |
An emulsified food product comprising: oil and/or fat, which contains some omega-3 fatty acids; 0.05 to 5 % by weight of dairy protein; and at least 10 ppm iron ions; wherein the food product contains no EDTA (ethylenediaminetetraacetic ...
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WO/2013/088156A1 |
The invention is in particular concerned with a food product comprising one or more fats or oils and a carotenoid compound. The products of the invention may be used in reducing elevated total cholesterol, triglycerides and inflammatory ...
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WO/2013/084518A1 |
The present invention provides: an emulsion composition which has excellent emulsion stability and excellent solubility in water, and can be added to water to prepare a solution having excellent transparency and storage stability; and an...
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WO/2013/079279A1 |
Process for the preparation of an edible fat-continuous spread comprising at most 45 wt. % of fat using liquid oil, a fat powder comprising structuring fat and a water-phase, comprising the steps of: a. providing amixture comprising the ...
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WO/2013/080924A1 |
A foamable oil-in-water-type emulsified oil or fat composition which contains: 0.04 to 1.0 wt% of an emulsifying agent (A) that is a sucrose fatty acid ester having an HLB value of 4 or less and/or a polyglycerin fatty acid ester having ...
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WO/2013/072056A1 |
The present invention relates to a vegan emulsion, in particular a food emulsion and/or a cosmetics emulsion. The emulsion according to the invention is a multiple emulsion in which at least 90% of the emulsion droplets of the multiple e...
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WO/2013/060577A1 |
The present invention provides an oil containing edible product that is capable of increasing the bioavailability of one or more oil soluble micronutrients that are comprised in vegetables or fruit. One aspect of the invention relates to...
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WO/2013/062111A1 |
An acidic oil-in-water type emulsified fat composition: having a fat content of 25-80 wt%; that uses a palm-based fat or oil as the main raw material therefor; has an SU2/UUU weight ratio of no more than 1.9; has an SSS content of no mor...
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WO/2013/062110A1 |
A foamable oil-in-water type emulsified fat composition for whipped cream; that uses a palm-based fat or oil as the main raw material therefor; has an SU2/UUU weight ratio of no more than 1.9; has an SSS content of no more than 2 wt%; an...
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WO/2013/062112A1 |
A flour paste comprising 8-45 wt% of a liquid fat derived from palm oil relative the total weight of the flour paste. The liquid fat derived from palm oil has a palm-based fat as the main ingredient, a SU2/UUU weight ratio of at most 1.9...
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WO/2013/062113A1 |
Provided is a plastic oil/fat composition comprising 30 to 100 wt% oil/fat. The plastic oil/fat composition is obtained from palm oil as the primary starting material. A palm oil-derived liquid oil, wherein the SU2/UUU weight ratio is 1....
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WO/2013/056964A1 |
The present invention provides a method for production of water-in-oil emulsions (in particular low-fat water-in-oil emulsions (<50% oil)), without the requirement of making a premix of the emulsion, and without the requirement to heat a...
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WO/2013/050944A2 |
The present invention provides a composition comprising monoglycendes and diglycerides, wherein the monoglycendes and diglycerides have an iodine value of at least 30; and wherein the fatty acids of the monoglycendes and diglycerides con...
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WO/2013/041326A1 |
The invention relates to a process for the manufacture of an edible low-fat water-in-oil emulsion comprising an aqueous phase and at most 45 wt. % of a fat phase, wherein said fat phase comprises liquid oil and structuring fat, comprisin...
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WO/2013/037605A1 |
Disclosed is a mixing apparatus which is characterized by a specific range of cavity diameters in combination with a specific range for the size of the inner element (i.e. the maximum diameter, typically of the rotor). Said mixing appara...
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WO/2013/031335A1 |
[Problem] The purpose of the present invention is to provide an oil-in-water type oil or fat composition with superb taste and body, and in particular, an excellent finish, as well as a process for producing the same. [Solution] The inve...
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