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WO/2018/194116A1 |
The present invention addresses the problem of providing a fat absorption promoter which can be safely and easily taken and has an excellent effect of promoting fat absorption. Provided is a fat absorption promoter which comprises, as an...
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WO/2018/193871A1 |
A method for manufacturing a taste improving agent for meat, said method comprising steps for preparing component (A) which is a fat or oil composition and steps for preparing component (B) which is a starch composition, wherein: the ste...
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WO/2018/188927A1 |
The present invention relates to a composition comprising a structured oil phase, wherein the oil phase comprises liquid oil; hardstock fat; and particles of puffed endosperm of one or more puffable seeds, dispersed in said oil phase, wh...
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WO/2018/189730A1 |
A process for making olive oil having a high polyphenol content and, in particular a high hydroxytyrosol content, comprises the conventional steps of transforming (II) olives (1) into an oily must (5); of resolving (V) the later into an ...
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WO/2018/186326A1 |
Provided are: a method for producing an edible fat and oil composition effective for masking the unpleasant flavor of a foodstuff; a masking method using the edible fat and oil composition obtained by said producing method; and a method ...
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WO/2018/186734A1 |
The present invention provides a process for the enzymatic degumming of unrefined triglyceride oils, said process comprising: a) providing an unrefined triglyceride oil having a phosphorus content of at least 100 mg per kg of unrefined t...
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WO/2018/184710A1 |
The present invention provides a process for the enzymatic degumming of unrefined triglyceride oils, said process comprising: a) providing an unrefined triglyceride oil having a phosphorus content of at least 100 mg per kg of unrefined t...
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WO/2018/183815A1 |
The disclosure provides a method of obtaining an isolated phospholipid enriched krill composition. The method includes a) contacting a crude krill composition with an alcohol in an amount sufficient to provide a phospholipid enriched lay...
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WO/2018/182396A1 |
Provided is a process for producing a refined vegetable oil, the process including the steps of heating a crude vegetable oil at temperatures between 55°C to 95°C to produce a heated crude vegetable oil, providing between 0.5w/w to 1.0...
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WO/2018/183237A1 |
Coating compositions comprising lecithin are provided, wherein the compositions are opacifying compositions and lecithin is used in an opacifying layer of a hard panned coating. The coating compositions can be used in a hard panned coati...
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WO/2018/181159A1 |
The present invention addresses the problem of providing a chocolate which has a reduced trans fatty acid content and yet shows a high compatibility with cocoa butter, excellent blooming resistance and high meltability in mouth. A transe...
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WO/2018/174203A1 |
The present invention addresses the problem of providing a powdery oil or fat composition for confectionery and bread production use, which, when used singly or together with a liquid oil and/or a solid fat, enables the production of a c...
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WO/2018/174201A1 |
The purpose of the present invention is to provide: a powdered oil and fat composition; an oil and fat composition for producing said powdered oil and fat composition; a production method for these; a food including said powdered oil and...
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WO/2018/174204A1 |
The present invention addresses the issue of providing a powdered oil and fat composition for preventing water separation, that is capable of preventing water separation from a food ingredient, maintaining the original quality of the foo...
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WO/2018/168616A1 |
The present invention addresses the problem of developing: a frozen confectionary that imparts a body feeling and that can be easily scooped by a spoon; and a mix for the frozen confectionary. The present invention is: a mix for a frozen...
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WO/2018/167782A1 |
The present invention provides mixtures comprising white soft-wheat flour, dried powdered palm fat and salt, as well as methods for producing short crust pastries.
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WO/2018/164202A1 |
An objective of the present invention is to provide an emulsifying powdered oil or fat composition with which an emulsified composition can be produced, not only if an emulsifying agent is used, but also without using an emulsifying agen...
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WO/2018/159098A1 |
The present invention provides an oil/fat for suppressing bloom in a chocolate-like food product obtained by a simple method, or a chocolate-like food product in which said oil/fat is used. It was discovered that an oil/fat containing pr...
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WO/2018/155488A1 |
Provided is a composition that allows various vegetables, fruits, algae, etc., to exist stably in the composition, and that has various usage characteristics capable of being used in a wide variety of uses. Disclosed is a food-particle-c...
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WO/2018/156013A1 |
Provided is a process for producing refined palm fruit oil with reduced 3- monochloropropane-1,2-diol (3-MCPD) and reduced chlorine content. The present process comprises the steps of: a) heating a crude palm fruit oil to completely melt...
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WO/2018/149880A1 |
A fat composition comprises: greater than 45% by weight oleic acid; from 10% to 35% by weight stearic acid; and from 1% to 10% by weight palmitic acid; the percentages of acids referring to acids bound as acyl groups in glycerides in the...
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WO/2018/151686A1 |
A process of improving water solubility of sesamin by creating a mixture of poloxamer and surfactant in appropriate proportion and sequence wherein the sesamin complex compounds derived from the process are at a nanometer (nm) scale and ...
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WO/2018/149974A1 |
The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt.% saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the cha...
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WO/2018/149884A1 |
A fat composition comprises: greater than 70% by weight stearic acid; from 5% to 20% by weight oleic acid; and from 1% to 10% by weight palmitic acid; said percentages of acids referring to acids bound as acyl groups in glycerides in the...
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WO/2018/147326A1 |
[Problem] To suppress the oxidized odor of an oil-and-fat, enhance and sustain the flavor and taste of a raw material oil-and-fat, provide or enhance the oil-and-fat flavor of meat, or provide an oil-and-fat imparted or enhanced with the...
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WO/2018/145054A1 |
Fat compositions are described that comprise 95% by weight of a blend of a first lauric fat and a crystal modifier. A crystal modifier included in fat compositions described herein is an interesterified blend of a second lauric fat and a...
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WO/2018/142346A1 |
The present invention concerns a composition in the form of an anhydrous suspension in an oily carrier of probiotics comprising at least one vegetable fat with a saturated fatty acid content of at least 25% by weight of the weight of the...
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WO/2018/138335A1 |
A fat composition comprises: from 55 to 75 % StOSt; from 10 to 25 % POSt; and less than 10 % POP; said percentages being by weight based on total triglycerides present in the composition, and has the following N-values: N35 of less than ...
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WO/2018/139323A1 |
When manufacturing an emulsified composition for whipped cream, a new technique is provided for increasing emulsification stability while producing a laurin-based oil and fat with good melt-in-the-mouth properties. As a raw material for ...
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WO/2018/122294A1 |
The present invention relates to a method for simultaneously recovering in aqueous medium, from a lipid and protein containing biomass, of a lipid fraction and a protein fraction, wherein the method comprises an extraction step to extrac...
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WO/2018/122057A1 |
The current invention relates to a method of isolated polyunsaturated fatty acids containing lipids from a lipids containing biomass.
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WO/2018/123594A1 |
Provided are: a sourness enhancing agent capable of enhancing sourness when being added to seasonings, food, or the like; and a sourness enhancing method. The present invention pertains to: a sourness enhancing agent including, as active...
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WO/2018/123596A1 |
Provided are: an unpleasant odor reducing agent capable of reducing unpleasant odor when being added to food or the like that is the source of unpleasant odor; and a method for reducing unpleasant odor of food. The present invention pert...
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WO/2018/123595A1 |
Provided are: an umami taste enhancing agent capable of enhancing umami taste when being added to seasonings, extracts, food, or the like; and an umami taste enhancing method. The present invention pertains to: an umami taste enhancing a...
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WO/2018/117169A1 |
Provided is a bread dough with which bread exhibiting excellent volume and texture can be produced with excellent working properties. An oil/fat composition is kneaded into the bread dough. The oil/fat composition includes an oil/fat hav...
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WO/2018/116909A1 |
Provided is a method for manufacturing "a fat or oil containing an exotic fat or oil and having excellent crystallinity" that is appropriately usable as a substitute for cacao fat. The method for manufacturing a fat or oil according to t...
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WO/2018/117158A1 |
The purpose of the present invention is to provide a palm oil having a reduced saturated hydrocarbon content and a method for manufacturing the same. More specifically, the present invention pertains to a method for manufacturing an impr...
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WO/2018/117216A1 |
Provided is a high-diacylglycerol-content fat containing α-linolenic acid in a large amount, the fat being inhibited from crystallizing at low temperatures and being less apt to opacify or form a precipitate. The fat is a fat compositio...
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WO/2018/109059A1 |
The present invention relates to a blend formulation (I) comprising (i) at least 50 weight-% (wt-%), based on the total weight of the blend formulation, of a LC-PUFA-containing composition (ii) 10 - 50 wt-%, based on the total weight of ...
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WO/2018/110586A1 |
Provided is a method for producing a fragrance composition from animal and plant materials, comprising: a step for breaking up animal and plant materials to obtain roughly broken-up animal and plant materials, including fragments; a step...
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WO/2018/110637A1 |
The purpose of the present invention is to obtain a purified glyceride composition containing little 3-chloropropane-1,2-diol and 3-chloropropane-1,2-diol fatty acid ester. Specifically, provided is a method for producing a purified glyc...
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WO/2018/104512A1 |
An early in life nutritional intervention with a lipid component having both large lipid globules with phospholipids and an increased amount of palmitic acid in the sn-2 position in triglycerides were found to improve the fatty acid comp...
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WO/2018/097118A1 |
The present invention addresses the problem of providing a crystallization method having excellent separation performance between a crystal fraction and a liquid fraction after crystallization in a dry-mode separation method employing st...
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WO/2018/094192A1 |
The present invention relates to a shortening system that has reduced levels of saturated or trans fats. The shortening systems include an oil, a polyol, and finely divided particles that form a flocculent structure when combined. The pr...
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WO/2018/088188A1 |
Provided is a method for manufacturing a flavor oil with good production efficiency and in which the flavor of a dried food is adequately imparted. Oils and fats are heated to 100°C or more, a dried food is added, and heating is continu...
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WO/2018/079847A1 |
Provided is an edible composition that can be used as energy supplement nutrition food containing oil and proteins, wherein the edible composition has a small volume and can be used upon being mixed with everyday meals. Provided is the e...
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WO/2018/077742A1 |
The invention relates to a high melting point chicken fat produced by dry fractionation of semi-liquid chicken fat. In particularly the invention relates to a chicken fat wherein the chicken fat having a total saturated fat content of 48...
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WO/2018/071372A1 |
Essential oils are extracted from a biomass through milling in a solvent to form a solution of the essential oil in the solvent. The solvent is or is part of a cover than reduces oxidative and other degradation of the essential oil durin...
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WO/2018/067669A1 |
The present invention relates to an ultra-refined oil which is derived from a vegetable source and exhibits high antioxidant stability. Such and oil has the potential of being a substitute for the mineral or synthetic oil that is current...
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WO/2018/056415A1 |
The present invention provides: a powdery fat or oil-containing adhesive composition; a fat or oil-containing adhesive composition for manufacturing the powdery fat or oil-containing adhesive composition; and a method for producing the s...
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