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WO/2017/147583A1 |
The present invention is directed to simple a cultivar of the flax plant (Linum usitatissimum) which produces a novel profile of linolenic acid. The plant, the oil products and the unique genes of the cultivar are described. A cultivar p...
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WO/2017/143138A1 |
A topically-applied product comprising (i) at least one triglyceride and (ii) at least one petrolatum, wherein the topically-applied product contains, on a weight/weight basis, at least 2% triglyceride and at least 6% petrolatum. Further...
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WO/2017/143172A1 |
A nutrition enhancing composition comprising (a) an oil phase comprising one or more fish oils and optionally one or more oil soluble vitamins and/or minerals, (b) controlled release beads comprising one or more vitamins and/or minerals,...
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WO/2017/134601A1 |
Materials and methods are provided for making soybean varieties that have altered oil composition as a result of mutations in the FAD3A, FAD3B and/or FAD3C genes alone or in combination with mutations in the FAD2-1A and FAD2-1B genes.
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WO/2017/134633A1 |
A method comprising: (a) bringing water and oil to a temperature above the melting point of the oil; (b) combining oil and water in a ratio (W/W) between 2:1 and 5.7:1 (c) adding 0.5% to 2% W/W of Canna arrowroot powder relative to total...
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WO/2017/133895A1 |
A method of preparing a self-emulsifying fat composition comprises the steps of: providing a fat composition comprising triglycerides; separating a portion from the fat composition; reacting the separated portion with glycerol to obtain ...
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WO/2017/134072A1 |
Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solu...
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WO/2017/130425A1 |
Problem: To provide an agent which is for reducing the acid value of used cooking oil, which has the required effect as an agent for regenerating used cooking oil, and a method for regenerating used cooking oil using the agent. Solution:...
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WO/2017/126665A1 |
The present invention provides a means for making a liquid component into a powder. Specifically, a powderizing agent for a liquid component is provided that includes an oil/fat composition and is characterized by: the oil/fat compositio...
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WO/2017/126667A1 |
The present invention provides a means for powdering a liquid component. Specifically, the provided liquid-component powdering agent contains an oil composition, and is characterized in that: the oil composition contains an oil component...
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WO/2017/122034A1 |
A process for increasing the levels of the polyphenols, oleocanthal and oleacein, in olive oil. A method for increasing the levels of the polyphenols, oleocanthal and oleacein, in olive oil is provided by natural mixing, where by the pro...
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WO/2017/110648A1 |
The present invention addresses the problem of providing chocolate in which the properties of oils and fats are utilized to provide a soft mouthfeel and an exceptional melt-in-the mouth sensation. In particular, the present invention pro...
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WO/2017/110649A1 |
The present invention addresses the problem of providing a baked chocolate having a surface that has a tender, light texture, an interior that has a soft texture, excellent mouth-melting properties, and bloom resistance. The present inve...
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WO/2017/104171A1 |
Provided is an oil and fat solidifying agent having excellent oil and fat solidifying performance and excellent food product mouthfeel. The oil and fat solidifying agent comprises a sucrose fatty acid ester (A), and the aliphatic acid fo...
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WO/2017/101994A1 |
Suggested is a composition with stabilized taste and / or odor, comprising (a) at least one acetophenone derivative of formula (I) wherein R1 stands for hydrogen or methyl, and R2 stands for hydrogen, hydroxyl or a -OCH3 group, or a cosm...
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WO/2017/096447A1 |
The present invention relates to fat substitute preparations used in fillings for making bread and cookies, inter alia, such as ice cream, produced with or to which solid/saturated fats are added, by using preparations based on humectant...
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WO/2017/099574A1 |
The invention relates to a thermoreversible edible oleogel comprising an oil or mixture of oils, a fat or mixtures of fats, and a structuring agent or mixture of structuring agents based on a distilled monoglyceride of a saturated fatty ...
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WO/2017/094753A1 |
[Problem] To provide an oil composition in which oxidation of oil is inhibited and an oxidation inhibiting method of oil. [Solution] This oil composition includes an oil, an ionic surfactant, and a polyhydric alcohol, the oil composition...
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WO/2017/094818A1 |
The present invention addresses the problem of developing an oil/fat coating composition that is suitable for coating, hardly gives rise to cracks during distribution and storage, and has an excellent texture and ability to melt in the m...
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WO/2017/089165A1 |
The present invention relates to abarrier coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 40-60 wt.% of a fat or fat blend, preferably 45-55 wt.%, said fat or...
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WO/2017/089166A1 |
The invention relates to a dipping or enrobing coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 30 –75 wt.% of a single fat, preferably 40-65 wt.%, said fat ...
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WO/2017/088211A1 |
Disclosed is a method for preparing a rapeseed oil by means of a semi-solid aqueous enzymatic method, wherein according to the method, pectinase, cellulase and an alkaline protease are complexed for enzymatic hydrolysis, and the rapeseed...
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WO/2017/085099A1 |
The present invention concerns an antioxidant combination of at least tocopherols, carnosic acid and hydrolysable gallotannins, wherein: -the amount of tocopherols is less than about 500 ppm, and -the ratio of carnosic acid : hydrolysabl...
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WO/2017/080009A1 |
A method for preparing fragrant peanut oil in low temperature, relating to the technical field of refining processing of food. For the problems of traditional fragrant peanut oil caused by high production temperature, such as burnt flavo...
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WO/2017/077749A1 |
The present invention addresses the problem of providing a novel fat or oil to which a flavor is imparted, in particular, a novel fat or oil which is preferably usable in a chocolate. Fresh coffee beans are appropriately milled, then soa...
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WO/2017/072502A1 |
The present invention relates to formulations comprising a liquid such as an oil loaded onto a solid carrier, and methods for producing the same. The formulations can be used in foodstuffs, feeds, and cosmetic and industrial products. Mo...
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WO/2017/073480A1 |
The problem to be addressed by the present invention is to provide an oily food (and a composite bakery food containing the oily food) on which occurrence of blooming and graining is inhibited and which provides an excellent luster. The ...
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WO/2017/067901A1 |
The present invention relates to a composition comprising an oil phase and a fibrous preparation of delaminated cell wall material dispersed in said oil phase, wherein the cell wall material is sourced from plant tissue, and wherein said...
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WO/2017/067917A1 |
The present invention relates to a composition comprising an oil phase, and particles of puffed maize kernel endosperm, dispersed in said oil phase, wherein upon sieving at least 80 wt% of said particles passes a sieve with apertures of ...
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WO/2017/067931A1 |
The present invention relates to a composition comprising an oil phase, and particles of puffed endosperm of a puffable seed, dispersed in said oil phase, wherein upon sieving at least 80 wt% of said particles passes a sieve with apertur...
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WO/2017/067899A1 |
The invention provides a composition comprising a structured oil phase, wherein the oil phase comprises, liquid oil, hardstock fat; and a fibrous preparation of delaminated cell wall material dispersed in said oil phase, wherein the cell...
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WO/2017/067926A1 |
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 maize kernel endosperm, dispersed in said oil phase, wherein upon sievin...
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WO/2017/065284A1 |
The present invention addresses the problem of providing an oil or fat composition for coffee cream, said oil or fat composition having a small trans acid content, a small saturated fatty acid content and a high oxidation stability. An o...
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WO/2017/064737A1 |
The present invention concerns a solid creamy alimentary formulation based on olive oil comprising olive oil in an amount comprised between 50 and 90% by weight, fat of vegetable origin between 5 and 50% by weight, water between 0 and 25...
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WO/2017/061524A1 |
Provided is a method for producing a flavoring oil that can provide flavor for cooking, the method including a step for heating a mixture of fats/oils and an allium vegetable of which the yield changes after being fried.
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WO/2017/056778A1 |
The purpose of the present invention is to provide a fat composition having good milk feeling and excellent milk flavor and a method for manufacturing the same. A fat composition which contains 50-100 mass% inclusive of milk fat and has ...
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WO/2017/055101A1 |
The invention relates to a low SAFA fat composition for use in an aerated emulsion, such as a filling cream, wherein the composition comprises less than 35% by weight of SAFA based on the total weight of fatty acid residues; wherein the ...
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WO/2017/057131A1 |
The present invention addresses the problem of providing an oily food such as a chocolate or a cream, in which the occurrence of blooming and the like is inhibited, even if a large amount of cocoa butter is admixed, and which does not re...
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WO/2017/059354A1 |
To extract oil from oil seeds in a mechanical pressing operation, the oil seeds may be conditioned and then cooked before being subsequently pressed to release the oil contained in the seeds. In one application, a conditioning vessel is ...
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WO/2017/051043A1 |
The invention relates to an automatic device (1) for producing virgin olive oil by grinding, beating and centrifuging olives, all the processes being performed in a completely automatic and continuous manner in this domestic appliance ac...
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WO/2017/051910A1 |
The purpose of the present invention is to provide: a powdery fat or oil composition; a fat or oil composition for producing the powdery fat or oil composition and a method for producing the same; a food comprising the powdery fat or oil...
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WO/2017/038860A1 |
The present invention is: a free polyunsaturated fatty acid-containing composition, which comprises at least one C20 or higher free polyunsaturated fatty acid, the content being at least 80.0% of the fatty acids in the composition, and s...
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WO/2017/038861A1 |
Provided is a free-polyunsaturated-fatty-acid-containing composition that has a total metal content of 0.1 ppm or less and that comprises at least one free polyunsaturated fatty acid having 20 or more carbon atoms, in an amount that is a...
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WO/2017/035403A1 |
A refined oil comprising at least one polyunsaturated fatty acid (PUFA), wherein the oil has a fatty acid ester of monochloropropanediol, epoxypropanol, and mixtures thereof in an amount of 10 ppm or less, and processes for producing the...
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WO/2017/033674A1 |
Provided are: a method for producing a soya bean oil having reduced odour in bright places; a method for producing a mixed oil obtained by mixing said soya bean oil; and a method for inhibiting soya bean oil odour in bright places. The m...
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WO/2017/030592A1 |
Herein disclosed is a method of processing a medium containing algae microorganisms to produce algal oil and by-products, comprising providing the medium containing algae microorganisms; passing the medium through a rotor-stator high she...
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WO/2017/031406A1 |
Described herein are shortening compositions comprising a high stearic high oleic sunflower oil obtained by directed intraesterification, a hard fat and optionally a cellulose fiber, wherein the hard fat is other than a palm fat.
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WO/2017/027579A1 |
Methods for refining crude tobacco seed oils and the refined tobacco seed oils produced by such methods are provided herein. In particular, methods for reducing the amount of free fatty acids in the crude oil, for modifying the color of ...
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WO/2017/023734A1 |
Extraction and separation of an oxidatively stable oil containing at least eicosapentaenoic acid ("EPA") and docosahexaenoic acid ("DHA"), and optionally docosapentaenoic acid ("DPA"), from a mix of a first seed that does not contain EPA...
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WO/2017/023722A1 |
The invention relates to citrus fibers in dry form having a water holding capacity (WHC) of at least 35 mL of water per gram of anhydrous (0% moisture) fibers. Said fibers also have a swelling factor (SV), wherein when applying a gravita...
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