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WO/2023/080074A1 |
The present invention addresses the problem of providing an oil-in-water emulsion in which the contained amounts of trans fatty acids are sufficiently reduced, but flavors such as a milky sensation or a sensation of richness can be stron...
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WO/2023/067081A2 |
The present invention relates to a method for producing microbial lipids, optionally for producing microbial lipids and protein biomass and/or aromatic compounds. The present invention further relates to a use of a microbial lipid. The p...
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WO/2023/066815A1 |
The present invention relates to a liquid composition containing a combination of vitamins A, D, E and K or a suitable provitamin thereof in a liquid matrix, where the total amount of said vitamins and provitamins is at least 0.2% by wei...
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WO/2023/064838A2 |
Compositions comprising plant-based compositions and food products are described herein. The plant-based compositions and food products include a protein isolate, a food additive, and optionally a food component. The food additive option...
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WO/2023/053997A1 |
Provided are a method for producing an oil with broiled freshwater eel flavor, a method for producing a food with broiled freshwater eel flavor, and a method for imparting broiled freshwater eel flavor to an edible oil/fat. The method ...
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WO/2023/054352A1 |
The purpose of the present invention is to (1) obtain imitation cheese that has limited abnormal flavors originating from plant-based ingredients, (2) obtain imitation cheese that is excellently suited to processing, for example, when sh...
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WO/2023/054489A1 |
The present invention addresses the problem of providing an oil-in-water emulsion which suppresses unusual flavors derived from food and drink, in particular, unusual flavors derived from plant-based milk, plant-based fermented milk, and...
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WO/2023/052563A2 |
The invention relates in general to a method of making a fat analogue product, said method comprising emulsifying a plant protein dispersion and a lipid phase to produce an emulsion and adding starch with a bulk density of below 30g/ml t...
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WO/2023/054515A1 |
The present invention addresses the problem of obtaining an oil-in-water type emulsion composition that has a suppressed heat odor caused by a heat sterilization step without deteriorating the flavor inherent to the oil-in-water type emu...
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WO/2023/052492A1 |
The invention provides a fat tissue mimetic comprising: 2-70 wt% of fat; 1-20 wt% of protein; and 0.5-10 wt% of a gelling system comprising carrageenan and konjac, characterised in that the weight ratio of carrageenan : konjac is greater...
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WO/2023/046914A1 |
The present disclosure relates generally to flavor compositions that contain iron compounds, such as heme analogues and iron salts. In some embodiments, the flavor compositions comprise a solid plant-based fat. In certain aspects, the di...
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WO/2023/049472A1 |
The present disclosure is directed to whole spectrum compounds from a first food infused into a food grade oil or second food and beverage consumables, along with methods of producing the consumables infused with compounds from the first...
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WO/2023/040374A1 |
A vegetable protein-based fat, and a preparation therefor and the use thereof in 3D/4D printing. A nano pea/mung bean protein gel is prepared using a combination of the thermal method/enzymatic method, and a high-pressure homogenization/...
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WO/2023/032659A1 |
Provided is an excellent material capable of imparting a meat-like flavor to a food. Provided is a meat-like flavor imparting agent containing, as an active ingredient, a tomato-flavored oil imparted with a flavor generated by a thermal ...
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WO/2023/019350A1 |
An enzymatic glycerolysis method to convert an oil having a first monoacylgycerol (MAG), diacylglycerol (DAG), triacylglycerol (TAG) and fatty acid composition into a structured fat is provided. Furthermore, a method for preparing a fat-...
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WO/2023/008581A1 |
Provided is a fatty mass composition and a meat alternative, the fatty mass composition comprising: a fat or oil-containing granular material having a melting point of greater than or equal to 0.1°C; and an edible ionically crosslinkabl...
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WO/2023/283652A1 |
A gel composition includes an oleogel dispersed within an aqueous gel which is continuous phase, the oleogel comprising either a plant-based oil in liquid state at room temperature and a wax, or a plant-based oil in non-liquid state at r...
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WO/2023/274654A1 |
The present invention relates to a flavor nanoemulsion comprising a surfactant system comprising a polyoxyethylene sorbitan fatty acid ester and a polyglycerol ester of fatty acids (PGE), a non-polar phase comprising a flavor oil, and a ...
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WO/2022/267880A1 |
Disclosed in the present invention are a method for preparing an emulsion gel-type fat substitute with adjustable phase change, and the use, belonging to the field of oils and fats and food processing. According to the present invention,...
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WO/2022/268758A1 |
The invention relates to a powdered whipping agent for preparing whipped topping, the whipping agent comprising 57 – 70 wt. % fat or oil; 1 – 6.5 wt.% of an alpha-tending emulsifier, selected from the group consisting of lactic acid ...
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WO/2022/270369A1 |
The present invention addresses the problem of providing a nutritional composition that has high calories and that has excellent emulsification stability even when the contained amount of an emulsifier is less. This nutritional composi...
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WO/2022/264978A1 |
The present invention addresses the problem of providing an animal fat-like food material mainly comprising a vegetable starting material, which suffers from little loss due to heating, even when used in a cooked processed food, and impa...
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WO/2022/266632A1 |
The present disclosure provides a viscous composition, a food composition, and preparation method and use thereof, and relates to the technical field of food formula. The viscous composition includes (A) an oil of less than about 38% by ...
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WO/2022/263401A1 |
The invention relates to a process for manufacturing oil-in-water emulsions with a PFAT5 value that remains below 0.05 % for at least 24 hours, preferably for at least 48 hours after admixing the emulsions with an amino acid and a glucos...
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WO/2022/254764A1 |
This 3-hydroxybutyric-acid-containing oil and fat composition contains 3-hydroxybutyric acid and/or a salt thereof, an edible oil and fat, and a protein, and has improved dispersibility in water.
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WO/2022/251180A1 |
A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first...
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WO/2022/248578A1 |
Edible fat-containing product comprising an aqueous phase and 30-99 wt.% of a fat phase, comprising a liquid vegetable oil and a structuring fat, wherein the structuring fat does not contain palm oil or palm oil-derived fractions, wherei...
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WO/2022/248490A1 |
The invention relates to a fat composition comprising from 18.0% to 45.0% by weight of lauric acid (02:0); from 5.0% to 20.0% by weight of palmitic acid (06:0); from 4.0% to 18.0% by weight of stearic acid (08:0); a weight ratio of lauri...
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WO/2022/236434A1 |
The present disclosure relates to hashish products and processes for manufacturing same. The processes comprise mixing pre-treated isolated cannabis trichomes under conditions sufficient to obtain a resinous mixture and retrieving at lea...
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WO/2022/238662A1 |
Lipid composition comprising unsaturated lipids such as omega 3 and omega 6, antioxidants and phyllosilicate particles, wherein the phyllosilicate particles are clusters of sheets, wherein said antioxidants comprise water-soluble antioxi...
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WO/2022/234047A1 |
The present invention relates to a plant based fat composition for meat analogues comprising a glucomannan gum, a fat, a browning agent; a coagulating agent; and water. The invention also relates to a process for preparing the fat compos...
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WO/2022/226639A1 |
The present disclosure addresses the need to obtain cannabinoid emulsification systems that are capable of generating controllable, stable small particle size for making cannabis-infused products. The disclosure relates to self-emulsifyi...
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WO/2022/221443A1 |
Edible spray or coating compositions are disclosed for use in the reduction in post-harvest spoilage of fruits, vegetables, and plants by utilizing at least one of various functional agents in combination with at least one carrier or fil...
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WO/2022/220739A1 |
The present invention provides an evaporative cooling system comprising: a dry channel arranged to receive a process air stream and vent a product air stream; and a plurality of wet channels in a heat transfer communication with the dry ...
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WO/2022/215021A1 |
A salted spreadable food cream, consisting from 3% by weight to 60% by weight of at least one lipid component (A) which includes or consists of at least one solid fat; (B) from 5% by weight to 50% by weight of at least one dehydrated and...
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WO/2022/210450A1 |
The present invention provides a vegetable-based lard substitute composition that recreates the characteristics of lard using a "plant-based" material that is a vegetable-based raw material, thereby solving global problems such as "insuf...
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WO/2022/209820A1 |
The present invention addresses the problem of providing a water-in-oil type emulsion composition that has good workability in foaming applications without having an emulsifier added thereto. Used is a water-in-oil type emulsion composit...
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WO/2022/202444A1 |
The present invention addresses the problem of providing a vegetable whipped cream that contains a seed paste such as an almond paste without milk ingredients and that has good flavor and physical properties. This oil-in-water type emuls...
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WO/2022/203001A1 |
The purpose of the present invention is to obtain a plant milk having an improved flavor and an oil-in-water emulsion using the same that, with regard to palatability, have the potential to become alternatives to cow's milk, in order to ...
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WO/2022/203578A1 |
A meat analogue composition comprises from 2% to 25% by weight of a fat composition; from 5% to 30% by weight of a non-animal protein; and from 30% to 70% by weight of water; wherein the fat composition comprises an interesterif ied blen...
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WO/2022/202532A1 |
The present invention addresses the problem of providing an oil-in-water emulsion that has much better, than in the past, permeability into dry tissue protein under non-vacuum conditions. The inventors discovered that good permeability i...
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WO/2022/204561A1 |
The disclosure is in part directed to shelf-stable, emulsion-forming liquid compositions, liquid beverage compositions, and fatty acid vesicle-forming liquid compositions for increased neurosystem uptake of amino acids present in the com...
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WO/2022/200420A1 |
The invention relates to a fat composition comprising at least 30% by weight of stearic acid (C18:0); and at least 45% by weight of saturated fatty acid (SAFA); and wherein the fat composition comprises from 1.0% to 8.0% by weight of SSS...
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WO/2022/197249A1 |
In an aspect of the invention, there is provided a method of producing a plant cellulose-based fat tissue substitute, the method comprising: (a) adding a plant cellulose material to water to form a cellulose solution; (b) blending the ce...
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WO/2022/195566A1 |
The disclosure herein is directed to dairy analogue compositions and their use as food products, wherein the dairy analogues possess one or more functional properties similar to a natural dairy product. The disclosure herein is directed ...
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WO/2022/192434A1 |
The present disclosure generally relates, in certain aspects to cultivated meat and other cultivated animal-derived products. In some embodiments, the cultivated meat product comprises a fat replica, muscle replica, and a cell lysate, e....
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WO/2022/192429A1 |
The present disclosure generally relates, in certain aspects, to cultivated meat and other cultivated animal-derived products. In some embodiments, muscle and/or fat cells can be grown on microcarriers or other scaffolds, for example, in...
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WO/2022/187896A1 |
A food product includes a plant-based substrate and a native-whole-starch-based fat replacer that is combined with the plant-based substrate. The native-whole-starch-based fat replacer includes a powder form of a cereal grain selected fr...
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WO/2022/192446A1 |
The present disclosure generally relates, in certain aspects, to cultivated meat and other cultivated animal-derived products. In some embodiments, the whole blood of a non-human animal is separated into various components (e.g., concent...
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WO/2022/187414A1 |
An oleogel composition and a method to create the oleogel composition are described. The method includes: combining a gelator with an oil, co-melting the gelator and the vegetable oil at a temperature to form a melt, dispersing at least ...
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