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WO/2021/182945A1 |
The process discloses the dry fractionation of edible oil without the use of chemicals and/or solvents. The process includes the steps of: (a) pre-cooling the crude palm oil to a temperature between 30°C and 38°C; (b) subjecting the pr...
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WO/2021/179051A1 |
The present invention relates to microbial cells comprising triacylglycerol (TAG) with short chain fatty acids (SCFA), as well as methods of using these cells to produce lipid comprising TAG with SCFAs.
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WO/2021/181931A1 |
The problem of providing an oil or fat for chocolate products and a chocolate product each having oil or fat migration/blooming resistance and post-tempering thickening resistance can be solved by an oil or fat for chocolate products acc...
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WO/2021/172034A1 |
Provided is an oiliness reduction agent capable of reducing oiliness people feel when eating food. The oiliness reduction agent is characterized by containing, as an active component thereof: a crude oil that includes a pressed oil of ...
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WO/2021/173933A1 |
Preparations and formulations capable of crossing and incorporating into a membrane of a cell or an organelle or an exosome are described. Methods of treatments utilizing the preparations and formulations are also described.
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WO/2021/167514A1 |
The present invention relates to fat composition suitable for use as a cocoa butter equivalent, wherein the fat composition comprises triglycerides of which 60% by weight or more is Sat2O, wherein Sat is selected from St, P, or combinati...
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WO/2021/167516A1 |
The present invention relates to a fat composition suitable for use as a cocoa butter equivalent, wherein the fat composition comprises triglycerides of which 60% by weight or more is Sat2O, wherein Sat is selected from St, P, or combina...
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WO/2021/166723A1 |
Provided is an oil-and-fat-containing composition which is for food and in which an oxidized odor of oil and fat caused by 1-hexanol or 1-pentanol is suppressed. This composition is an edible oil-and-fat-containing composition containing...
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WO/2021/160877A1 |
The present invention relates to a protein ingredient and an oil preparation from the seeds of macauba fruit and to a method for preparing same. The protein preparation has a protein content of more than 15% by weight, preferably more th...
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WO/2021/163194A1 |
The disclosure relates to microbial lipid compositions produced by oleaginous microorganisms as alternatives to plant-derived palm oil. The microbial lipid compositions may have one or more characteristics of plant-derived palm oil. Thes...
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WO/2021/158842A1 |
Disclosed herein is a method for increasing the plasma EPA:DHA ratio in a non-human animal by feeding the animal with DHA-rich polyunsaturated fatty acid diet. One example of such DHA-rich polyunsaturated fatty acid diet contains at leas...
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WO/2021/156385A1 |
The invention relates to a pourable lipid composition comprising the following components: (a) 30-60 wt.% of lecithin component selected from glycerophospholipids, glycolipids and combinations thereof, including at least 20 wt.%, calcula...
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WO/2021/153310A1 |
The present invention provides a material having the excellent effect of enhancing the saltiness of a food product. A saltiness enhancer for a food product, the saltiness enhancer having a carotenoid degradation product as an active in...
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WO/2021/151630A1 |
The present invention relates to filling compositions comprising a blend of fats and a structuring agent. The invention also relates to processes for the preparation of the filling composition and its use in composite food products.
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WO/2021/153309A1 |
The present invention provides a material having the excellent effect of inhibiting the bitterness of an oral composition containing a bitter component. A bitterness inhibitor for an oral composition containing a bitter component, the ...
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WO/2021/153308A1 |
Provided is a garlic oil that has a nice garlic flavor and is capable of imparting the garlic flavor for a prolonged period. This garlic oil comprises a garlic-flavored oil and a pepper flavoring composition. By containing the garlic-f...
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WO/2021/148777A1 |
The invention concerns novel compositions, comprising at least 2 different sources of ω-3 fatty acids, including wherein hoki roe at 5% (w/w) in powder or oil form and green-lipped mussel in powder or oil form. The compositions are part...
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WO/2021/150456A1 |
An encapsulation particle containing an active material and an unhydrolyzed rice, sunflower, or faba bean protein are provided as is a method of producing the encapsulation particle.
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WO/2021/140109A1 |
A method of preparing an edible randomly interesterified fat product comprises the steps of: a) providing a fat composition comprising from 0.5% to 25% by weight of free fatty acids; and b) reacting enzymatically the fat composition prov...
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WO/2021/140148A1 |
The invention relates to an emulsion-based fat powder comprising a dispersible aqueous phase (DP) of water and a food colorant and a continuous fat phase (CP) of a fat having a melting point of from 40 to 80 °C. The food colorant is in ...
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WO/2021/141535A1 |
According to embodiments of the present invention, a method for optimizing a blending formulation of an edible oil sample is provided. The method includes receiving a dataset of values representing at least one type of index obtained fro...
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WO/2021/138403A1 |
The present disclosure relates to materials and methods for improving the oxidative stability and performance attributes of soybean oil. For example, provided are soybean oil compositions containing soybean oil derived from seed of a soy...
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WO/2021/138142A1 |
The present invention relates to a non-dairy creamer including a triglyceride composition. The triglyceride composition includes triglycerides having a specific fatty acid profile. The triglyceride composition has a trans fatty acid valu...
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WO/2021/133411A1 |
A method for post processing oil extracted from cannabis comprises the steps of placing the oil into a pressure rated vessel, adding a first predetermined quantity of liquid Butane, sealing the pressure rated vessel shut, and heating the...
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WO/2021/132617A1 |
The present invention addresses the problem of providing an oil/fat in which the glycidol content and glycidol fatty acid ester content are reduced. A method for manufacturing an edible fat/oil, wherein a step for decolorizing and deodor...
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WO/2021/131779A1 |
In the present invention, a roasted plant raw material is treated by heating and made to produce smoke. Next, a flavoring oil/fat composition is obtained by bringing the smoke into contact with an edible oil/fat. At that time, it is pref...
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WO/2021/128610A1 |
Disclosed are a fatty acid composition and the use thereof in the preparation of a drug, health food and food for treating essential tremor, wherein the fatty acid composition is composed of the following ingredients: an edible oil conta...
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WO/2021/133410A1 |
A method for post processing oil extracted from cannabis comprises the steps of placing the oil into a container at a first predetermined temperature for a first predetermined time during which the oil will separate into two parts compri...
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WO/2021/125956A1 |
The present invention relates to a method for converting insects into a nutrient stream, such as a puree, an enzymatically hydrolysed puree, a fat fraction and a protein fraction. The invention further relates to the (hydrolysed) puree a...
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WO/2021/122770A1 |
The present invention discloses a LC-PUFA biomass composition which has reduced self-heating propensity. The invention also discloses a method for making such biomass composition. It is found that the onset temperature for self-heating o...
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WO/2021/125324A1 |
Provided is an edible oil/fat composition having a bacteriostatic effect in addition to the functions of conventional edible oils and fats. The problem is solved by the edible oil/fat composition characterized by containing 70% by mass...
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WO/2021/126409A1 |
The invention relates to a process for preparing an isolated oleosome composition with improved taste and the process is comprising the steps of subjecting an oleosome source to a roasting step and obtaining a roasted oleosome source, an...
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WO/2021/126408A1 |
The present invention relates to process for enlarging oleosomes and the process comprises subjecting isolated oleosomes to a high-shear mixing or a high-shear centrifugal force, and obtaining an oleosome composition. The invention furth...
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WO/2021/118334A1 |
A process for producing low free fatty acids (FFA)-crude palm fruit oil, the process including the steps of layering (101) oil palm fresh fruit bunches (FFB) with at least one fruit ripening composition, incubating (102) the oil palm FFB...
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WO/2021/105267A1 |
The invention concerns a microorganism oil, more particularly microalgal oil, composition which is enriched in polyunsaturated fatty acids, characterized in that said oil composition has: - a saturated fatty acid content of not more than...
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WO/2021/104214A1 |
Disclosed is the use of an exosome derived from a carcass in a skin regulation product. Experiments prove that the exosome realizes an anti-aging function by means of promoting the expression of cell collagen, etc.; the exosome realizes ...
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WO/2021/104846A1 |
The present disclosure relates to a powdered composition, preferably a flavored powdered composition comprising a solid plant-based fat to impart thermal triggered release properties when incorporated in food products such as meat analog...
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WO/2021/107084A1 |
An insulin secretion-promoting agent comprising, as an active ingredient, a triglyceride represented by formula (I): (in the formula, R1, R2, and R3 each represent a saturated fatty acid residue, and at least one thereof is a pentadecano...
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WO/2021/104675A1 |
Edible fat-containing product comprising 30 - 99 wt.% of a fat phase, wherein the product further comprises 0.01 - 3 wt.% of a plant-based protein and 0.05 - 3 wt.% of a sugar, the remainder being an aqueous phase up to 100 wt.%, wherein...
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WO/2021/094531A1 |
Emulsions and concentrates are provided. The concentrates include oat oil, at least one polyol and/or native or modified carbohydrate, and at least one benefit agent. The oat oil includes wt% or more of ceramides and glycolipids.
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WO/2021/086074A2 |
The present invention relates to a fat composition, which is similar in quality to butter so as to replace butter, and, more specifically, to a fat composition containing specific amounts of edible fat, an emulsifier, a flavor-enhancing ...
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WO/2021/079989A1 |
Provided is a method for producing a refined fat/oil capable of efficiently obtaining a fat/oil having sufficiently reduced contents of MCPDs and glycidols. The method for producing a refined fat/oil includes a contact treatment that bri...
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WO/2021/079297A1 |
The invention provides a method for reducing water soluble carbohydrate (WSC) in a photosynthetic cells and plants, the method comprising the step of genetically modifying the photosynthetic cells and plants to express a modified oleosin...
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WO/2021/073094A1 |
Disclosed is a fish oil microcapsule having proanthocyanidin as the wall material, consisting of the following ingredients by weight: 5-10% wall material and 90-95% fish oil; the wall material is bayberry leaf proanthocyanidin, the baybe...
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WO/2021/064453A1 |
The present application relates to oil-wax compositions as well as to uses thereof in cooking food articles, for example, vegetable articles such as potato articles. The processes comprise subjecting a food article (for example, a vegeta...
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WO/2021/065442A1 |
Provided is an edible material having an exceptional umami-enhancing effect. The present invention is an umami-enhancing composition having an oxidized product of a palm-based fat/oil as an active ingredient. This umami-enhancing composi...
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WO/2021/065441A1 |
Provided is an edible material having an excellent umami enhancing effect. The present invention is an umami enhancing composition having a carotenoid decomposition product as an active component. The umami enhancing composition can be p...
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WO/2021/065445A1 |
Provided is a mold release oil capable of inhibiting a food to be cooked from being burnt during cooking. This mold release oil contains an edible oil or fat, an enzymatically decomposed lecithin, and one or two emulsifiers selected fr...
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WO/2021/065444A1 |
Provided is a mold release oil that can prevent a processed meat food from scorching during heat cooking. The mold release oil for a processed meat food comprises an edible fat or oil and an enzymatically decomposed lecithin, wherein t...
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WO/2021/058632A1 |
The present invention relates generally to the field of the LC-PUFA containing compositions. For example, the present invention relates to at least partially preventing, inhibiting, reducing and/or stopping the oxidation of LC-PUFA in a ...
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