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WO/2023/243442A1 |
Provided are: a microwave burn prevention agent; a method for preventing microwave burn of food; a production method for frozen food; and a production method for starch-containing food to be heated by a microwave oven. This microwave bur...
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WO/2023/242715A1 |
Provided herein is an encapsulated oil particle wherein the oil is encapsulated by a composition comprising oat flour. Also, provided herein is a method of making encapsulated oil particles comprising combining oat flour and oil to form ...
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WO/2023/238866A1 |
The purpose of the present invention is to provide processed oil and fat which suppresses an off-flavor derived from a plant protein material. This processed oil and fat, which contains transesterified oil and fat including palm-based oi...
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WO/2023/232968A1 |
The present disclosure relates generally to fat-reducing compositions that can be used in combination with non-animal proteins to that allow for reduced addition of fat to achieve the desired juiciness and perceived fattiness. In some em...
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WO/2023/234835A1 |
The present invention relates to the field of chocolate and chocolate-like products. More specifically, the present invention relates to additives for chocolate and chocolate-like products, and in particular an additive that is derived f...
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WO/2023/231359A1 |
Disclosed are a lipid crystallization promoter, a preparation method therefor and a use thereof, belonging to the technical field of dietary lipid processing and control. The components of the lipid crystallization promoter of the presen...
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WO/2023/232962A1 |
Fat blend comprising (i) 20-65 wt% of a vegetable lipid source and (ii) 35-80 wt% of a milk fat composition comprising at least one bovine milk fat fraction, wherein the milk fat composition comprises, relative to total fatty acid moieti...
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WO/2023/234836A1 |
The present invention relates to the field of chocolate and chocolate-like products. More specifically, the present invention relates to additives for chocolate and chocolate-like products, and in particular an additive that is derived f...
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WO/2023/233967A1 |
The purpose of the present invention is to enhance the richness of a fried food. A richness-improving agent for a fried food that comprises, as an active ingredient, an oxidized oil or fat obtained by oxidizing one or more oils or fats s...
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WO/2023/230494A1 |
Blends comprising vegetable oil, an esterified alkoxylated glycerin composition solid at human body temperature and at least one alkylated starch thickener are disclosed. Disclosed blends may have similar taste, texture, and/or other pro...
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WO/2023/228737A1 |
Provided is an oil composition for noodle handling that can exert the function as a noodle handling oil even if a reduced or no amount of an emulsifier is added. This oil composition for noodle handling contains, as an active ingredient,...
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WO/2023/228738A1 |
Provided is an oil composition for mold release that can exert the function as a mold release oil even if a reduced or no amount of an emulsifier is added. This oil composition for mold release contains, as an active ingredient, one or m...
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WO/2023/228823A1 |
Provided are: a method for suppressing separation of an emulsifier in an oil/fat composition containing an emulsifier having a high HLB value; an oil/fat composition in which separation of an emulsifier having a high HLB value, if contai...
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WO/2023/222652A1 |
The invention is directed to a process to prepare a vegetable oil comprising one or more carotenoid pigments by contacting the vegetable oil with a powder of the flavedo of a citrus fruit, such as a citrus sinensis, wherein the one or mo...
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WO/2023/223794A1 |
A powdered fat/oil containing heat-denatured whey protein and a polyglycerol fatty acid ester having a degree of polymerization of 10 or more.
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WO/2023/224465A1 |
The invention relates to an insect composition for use as a medicament, and for use in a method for the restoration, maintenance or improvement of intestinal immunity and/or intestinal homeostasis and/or intestinal tolerance against food...
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WO/2023/218687A1 |
The present invention addresses the problem of providing a sulfurol-containing taste improving agent that is capable of imparting a good livestock meat texture while suppressing the unpleasant taste derived from sulfurol.　The present i...
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WO/2023/217854A1 |
The present invention relates to a process for processing whole oilseed. In particular, the present invention relates to a process for isolating a protein rich fraction from whole oilseed using acidic pH. The present invention also relat...
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WO/2023/216106A1 |
An edible oil composition comprising tea polyphenol palmitate and palm oil or palm oil fraction wherein the tea polyphenol palmitate is present in an amount of 0.1 to 600 ppm based upon the weight of the composition, its method for prepa...
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WO/2023/220323A1 |
The present disclosure relates to derivatives and methods of derivatization of microbial oils. These lipids may serve as palm oil alternatives and be processed, fractionated, and/or derivatized by any number of means known in the art, to...
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WO/2023/219617A1 |
Anhydrous fat compositions are described that are solid at 20° C and include about 3% to about 10% by weight of a lecithin, distilled monoglycerides having an iodine value of less than 50, or a combination thereof. Fat compositions desc...
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WO/2023/210454A1 |
The present invention relates to an antioxidant composition and an edible oil and fat containing the same. The present invention addresses the problem of providing an antioxidant composition that readily dissolves in oils and fats and th...
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WO/2023/208753A1 |
There is provided a composition comprising carnosic acid and tocopherols as acrylamide reducing agent, as well as methods and uses of such composition and products obtained when using such composition.
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WO/2023/210637A1 |
Provided is a meat-like food product modifier characterized by containing a vegetable oil that is a liquid at 10°C, and a fatty acid ester as an emulsifier, wherein the crystal size of the emulsifier is 0.1-250 μm. Also provided is a m...
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WO/2023/212726A2 |
Provided herein are triglyceride oil compositions enriched in 1,3-dioleoyl-2-palmitoylglycerol (OPO). Further provided herein are methods of producing non-naturally occurring triglyceride oil compositions enriched in OPO from non-natural...
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WO/2023/199790A1 |
Provided are an oil/fat composition for frying that contains a compound capable of imparting a hydrogenation odor on foods, and a method for producing the oil/fat composition for frying.　The oil/fat composition for frying contains cis-...
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WO/2023/199165A1 |
Extractive process for obtaining an oil based on phytocannabinoids, said oil being selected from olive oil, extra virgin olive oil, seed oil in general, hemp seed oil and combinations thereof, said process using as biomass starting with ...
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WO/2023/198529A1 |
The present invention relates to an emulsion comprising vitamin D or its derivatives, a stabilizer preferably a hydrocolloid and a triglyceride and to a beverage comprising said emulsion. The present invention also relates to a process f...
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WO/2023/199789A1 |
Provided is a hydrogenation odor–imparting agent that can impart a hydrogenation odor to food even when a partially hydrogenated oil is not included.　The hydrogenation odor–imparting agent contains, as active ingredients, cis-6-Non...
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WO/2023/200965A1 |
Provided herein is a food product comprising a powdered fat that is consisting of 20 wt.% to about 100 wt.% of a hard fraction and up to 80 wt% of a soft fraction wherein the hard fraction is derived from fats or fat blends that are soli...
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WO/2023/198528A1 |
The present invention relates to a beverage comprising vitamin D or its derivatives, a hydrocolloid and a triglyceride and to a packaged beverage comprising said beverage. The present invention also relates to a process for obtaining suc...
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WO/2023/199787A1 |
The present invention provides: an egg flavor imparting agent that can impart a good egg flavor without containing egg-derived components; a production method therefor; and method for imparting egg flavor to a food.　An egg flavor impar...
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WO/2023/199788A1 |
Provided are: an oil or fat composition that does not contain a special fat or oil nor a component derived from egg; an egg flavor imparting agent containing said oil or fat composition as an active component; a method for producing said...
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WO/2023/198557A1 |
The present invention relates to a dietary oily composition containing vitamin D3, 7-dehydrocholesterol and provitamin D3. Characteristically, according to the invention, it contains a mass of 7-dehydrocholesterol per 100 g of compositio...
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WO/2023/200956A1 |
Provided herein is a process for making a food product comprising the following steps: mixing a powdered fat with one or more other food ingredients other than liquid oil, and/or a fat composition different from liquid oil, applying shea...
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WO/2023/198937A1 |
The present invention provides a process for producing an animal meal comprising the steps of a) contacting an animal by-product comprising protein and fat with hydroxytyrosol; b) heating at a temperature from 50 ºC to 250 ºC until the...
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WO/2023/195896A1 |
Disclosed is a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase is free from palm oil and/or fractions thereof and also relates to the use of the fat composition. Further disclosed is a confectionary or c...
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WO/2023/192594A1 |
Provided is a method of providing an active compound powder comprising electrostatic spray drying a formulation comprising at least one active compound, an encapsulating agent, and optionally an excipient at an inlet temperature of 150 Â...
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WO/2023/186642A1 |
Fat-based confection compositions comprising: from 35 wt% to 65 wt% fat; from 35 wt% to 65 wt% non-fat solid particles, wherein the non-fat solid particles comprise calcium carbonate; from 10 wt% to 35 wt% SAFA; and from 0.05 wt% to 1.0 ...
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WO/2023/190977A1 |
The present invention addresses the problem of providing a low-trans fat for improving chocolate that is capable of improving chocolate functions such as solidification speed and heat resistance and providing a chocolate showing good mel...
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WO/2023/187462A1 |
The present invention relates to a cocoa butter equivalent made of palm oils and fractions thereof, and a process for obtaining said cocoa butter equivalent which involves the chemical interesterification of the oils. Furthermore, the pr...
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WO/2023/186643A1 |
A process for the preparation of fat-based confection compositions comprising calcium carbonate and sugars, the process comprising the steps of mixing and heating a composition comprising: non-fat solid particles, fat and emulsifier to f...
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WO/2023/186641A1 |
A fat-based confection composition comprising from 1 wt% to 40 wt% calcium carbonate, from 35 wt% to 65 wt% fat, from 5 wt% to 45 wt% sugar, from 2 wt% to 15 wt% cocoa powder, and from 0.05 wt% to 1.0 wt% emulsifier, and wherein the calc...
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WO/2023/189235A1 |
A purpose of the present invention is to provide processed food that contains meat and/or a plant-based protein material, and that provides a juicy sensation not only immediately after being heated but also after being heated and then co...
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WO/2023/190985A1 |
[Problem] To provide an oil-and-fat composition that can be added to a food product to enhance the flavor of the food product without adversely affecting the flavor thereof. [Solution] The oil-and-fat composition of the present invention...
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WO/2023/189830A1 |
The purpose of the present invention is to provide a flavored oil/fat having the fresh aroma naturally possessed by a food product material.　A flavored oil/fat having the fresh aroma of a plant material can be produced by heating and s...
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WO/2023/188923A1 |
The present invention addresses the problem of providing an oily food for coating, the oily food having a low content of non-fat cacao solids, attaining good usability for coating, and having good gloss, the period of time required to so...
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WO/2023/189027A1 |
The present invention addresses the problem of providing a vegetable-based oil and fat that does not necessitate unique equipment for producing an oil-in-water emulsion and can be used as a substitute for an emulsifier usable in oil-in-w...
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WO/2023/189331A1 |
The purpose of the present invention is to provide a method which enables efficient manufacture of fragrant flavor oil.　It has been discovered that, with an extruder and a die attached to a tip thereof, it is possible to obtain: a proc...
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WO/2023/176337A1 |
The present invention addresses the problem of providing a chocolate that has a reduced trans fatty acid content while also being excellent in biting hardness, stickiness resistance, deliciousness, and bloom resistance. Provided, as a sp...
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