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US20090311387 |
HYDRATED FAT PIECE COMPOSITIONS AND DOUGH ARTICLES MADE THEREFROM
Disclosed are hydrated fat piece compositions along with various methods of making hydrated fat piece compositions. Also disclosed are dough compositions and baked articles made using the hydrated...
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US20090291170 |
LOW-FAT FROZEN CONFECTIONERY COMPOSITION
The present invention relates to frozen confectionery coatings which have a low amount of fat. In particular, it relates to the use of certain water-in-oil emulsions as low-fat coating for frozen...
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US20090269459 |
Cold Fillable, Storable Water-and-Oil Emulsion
The present invention relates to a water-and-oil emulsion, in particular in the form of a sauce or soup, the emulsion comprising at least: an aqueous phase; a fat phase; a food acid or an acidity...
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US20090258133 |
Mayonnaise Product and a Process for Preparing It
A mayonnaise product is provided that has a continuous aqueous phase and a dispersed oil phase. The product comprises 25-87 wt % of oil and contains, expressed on the non-oil content of the...
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US20090220653 |
Shortening system
A shortening system, such as a spray shortening system; for instance, a shortening system containing unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated...
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US20090214709 |
FOOD EMULSION FOR USE IN BARS, FILLINGS, COATINGS AND SPREADS AND PROCESS OF PREPARATION
The present invention concerns a non dairy food composition based on an oil-in-water emulsion containing sugar and carbohydrates characterized in that its water activity is of between 0.5 and 0.75...
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US20090197973 |
Method for preparing emulsion or dispersion, and foodstuff, skin externals and medicaments containing emulsion or dispersion obtained by the method
The present invention provides that a method for preparing an emulsion or a dispersion composed of an oily phase and an aqueous phase by contacting the oily phase with the aqueous phase, the method...
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US20090123609 |
METHODS OF PREPARING A LIQUID SUSPENSION FOR USE WITH ANIMAL FEED
Methods of preparing a liquid suspension are provided. According to one aspect, the method includes mixing, simultaneously or in separate steps, at least: (a) a liquid source of digestible organic...
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US20090118380 |
PROCESS FOR THE PREPARATION OF WATER-IN-OIL AND OIL-IN-WATER NANOEMULSIONS
Process for the preparation of a water-in-oil or oil-in-water nanoemulsion wherein the dispersed phase is distributed in the dispersing phase in the form of droplets having a diameter ranging from...
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US20090117238 |
Acidic Oil Droplet-in-Water Type Emulsion and Application Thereof to Foods
An object of the present invention is to provide acidic oil-in-water emulsified foods with enhanced microwave resistance, heat resistance, or freezing and thawing resistance, and low- or...
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US20090110801 |
Process for the Preparation of a Spreadable Dispersion
Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is...
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US20090068323 |
LIQUID EDIBLE PRODUCTS AND METHODS OF STABILISING LIQUID EDIBLE PRODUCTS
The invention provides a liquid edible product comprising a first liquid component, a second liquid component dispersed in the first liquid component to form an emulsion, and an emulsifier...
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US20090061067 |
METHOD FOR MAKING KRILL MEAL
A new method for krill meal production has been developed using a two step cooking process. In the first step the proteins and phospholipids are removed from the krill and precipitated as a...
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US20090047409 |
Oil in water emulsion comprising unsaturated fatty acid residues and process of manufacture hereof
Oil in water emulsions with good firm texture can be prepared by a process wherein oil comprising unsaturated fatty acid residues is added after acidification. The resulting emulsions do not show...
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US20090029017 |
LIPID ENCAPSULATION
The invention relates to an emulsion for protecting oxidisable lipids from oxidative damage and methods of making the same. The lipids are encapsulated in a complex of casein and whey protein
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US20090029025 |
Low fat spread with ambient stability
Fat continuous spreadable food product which comprise a dispersed aqueous phase a primary emulsifier, polyglycerol polyricinoleate, 5 to 30 wt % of fat and less than 1 wt % of hardstock and wherein...
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US20090022874 |
CREAMY OPAQUE POURABLE SALAD DRESSING
A creamy opaque pourable and/or sprayable salad dressing containing a gum system having substantially no solids. The gum system includes carrageenan, xanthan gum and propylene glycol alginate. No...
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US20090011074 |
Satiety Emulsions And Food Compositions
The present invention provides edible aqueous oil-in-water emulsions comprising 15-70% wt oil having a saturated fatty acid content of at least 20% wt and at least 10% wt of said oil being solid at...
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US20090011079 |
Hard Coated Confectionary Having A Consumable Soft Chewing Core With An Active And Method For Making Same
A hard coated confectionary product having a consumable, soft, fortified, high solids and chewy core encapsulated in a hard consumable coating and a method for making the fortified confectionary is...
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US20080311211 |
Easily Dispersible Lipidic Phase
The present invention relates to the use of a lipidic phase comprising an oil and a lipophilic additive (LPA), which is suitable to make an oil-in-water emulsion by application of low energy or a...
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US20080305237 |
Cooking Fat Product With Improved Spattering Behaviour
Method for improving the spattering behaviour of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. %...
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US20080305221 |
Water-in-Oil Emulsion With Improved Spattering Behaviour
The invention relates to a water-in-oil emulsion food product with improved spattering behaviour comprising 0.1-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, kernels, pits...
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US20080299281 |
Emulsifiers and Emulsions
An emulsifier which is a protein/polysaccharide conjugate derived from whey protein and a non-ionic polysaccharide, more particularly dextran, maltodextrin or gum Arabic, is described together with...
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US20080299200 |
Oil-in-Water Emulsion for Creating New Product Consistencies
The invention concerns an oil-in-water emulsion wherein the oil droplets of a diameter in the range of 5 nm to hundreds of micrometers exhibit a nano-sized self-assembled structure with hydrophilic...
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US20080268114 |
Aerated Oil in Water Emulsion Comprising Vegetable Fat
An acidified edible oil in water emulsion with a pH from 3.5 to 6, comprising protein and from 1 to 40 wt % of a fat wherein the fat comprises 20 to 100 wt % of a vegetable fat composition on total...
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US20080260919 |
Color emulsion and emulsifying agent composition as well as use thereof
This invention relates to an emulsifying agent composition for emulsifying a liposoluble color in a foodstuff. This being, it is provided that the emulsifying agent composition comprises at least...
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US20080254193 |
Edible emulsions with mineral
Edible water-in-oil emulsion comprising a source of mineral and 15 to 95 wt % fat, wherein the mineral is present in the aqueous phase and wherein the mineral is in-homogenously distributed over...
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US20080241335 |
Low-Fat Confectionery Product Being a Water-in-Oil Emulsion
The present invention covers a low-fat confectionery product comprising at most 20% fat phase, at least 60% aqueous phase, cocoa particles, and a structuring agent, the product being a water in oil...
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US20080206411 |
Foodstuff
The present invention provides a foodstuff comprising:
(a) a first food material layer; (b) a colour migration barrier layer; (c) a second food material layer, wherein the colour migration barrier...
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US20080206427 |
W1/O/W2 TYPE COMPOSITE EMULSIFIED DRESSING AND METHOD FOR PREPARING THE SAME
The invention provides a W1/O/W2 type composite emulsified dressing characterized in that it comprises a polyglycerol polyricinoleate having a degree of esterification of 10-30% and a degree of...
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US20080206434 |
Extruded Solid Product for Use in Foodstuffs
The present invention relates to a solid product comprising an extrudable mixture of an oil in water emulsion and a solid matrix. The solid product may be used in foodstuff e.g. as a beverage...
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US20080199589 |
Lipid Microemulsions
A microemulsion, including an aqueous component, a lipid, a saccharide, an alcohol, and an emulsifier is described. A process for producing a microemulsion is also described. Food or beverage...
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US20080199588 |
Water Continuous Composition Comprising Stost-Rich Fat
Edible oil in water emulsion comprising a natural structuring hardstock fat, which is preferably isolated from plants belonging to the genus Allanblackia or the genus Pentadesma.
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US20080187645 |
Low Energy Food Product
The present invention relates to an emulsified food product comprising water, from 0 to 5% by weight triglycerides, from 0.5 to 60% by weight plant sterol and/or stanol fatty acid ester, wherein...
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US20080175958 |
HYDRATED FAT COMPOSITIONS AND DOUGH ARTICLES
Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine...
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US20080113067 |
Protein-Containing Food Product and Coating for a Food Product and Method of Making Same
A method for forming a complex of a protein-containing material and a lipid-based material comprises the steps of admixing said protein-containing material into said lipid material, applying heat...
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US20080070859 |
Compounds resistant to metabolic deactivation and methods of use
Therapeutic compounds having increased resistance to deamination and inactivation by metabolic enzymes are provided. The compounds include nucleotide analogs and nucleotide analogs, derivatized...
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US20080063691 |
Fatty Acid Desaturases From Primula
The invention relates generally to methods and compositions concerning desaturase enzymes that modulate the number and location of double bonds in long chain poly-unsaturated fatty acids...
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US20080057176 |
Process For The Preparation Of A Water Continuous Acidified Emulsion And Product Obtainable By The Process
The invention relates to a process for preparing water continuous acidified emulsions that can be used as a spread on food prnducts including bread or toast or as a semi-solid acidified crean. The...
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US20080044538 |
Method For Pigment Solubilization, A pigment Composition And Its Use
The present invention relates to an improved method for solubilizing an oil-soluble pigment efficiently in an oil or fat by extraction of a solid preparation containing the oil-soluble pigment,...
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US20080032029 |
Reduced Oil Emulsion with Viscosity-Building Emulsifier
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US20080026109 |
Sweetened Oil Compositions and Methods of Making
Sweetened oil compositions, and methods for their preparation, comprising long chain polyunsaturated fatty acids are provided. The oil compositions are sweetened with a high-intensity sweetener,...
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