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US20120189755 PIG-FAT SUBSTITUTE BASED ON VEGETABLE FAT AND METHOD FOR OBTAINING SAME  
The present invention relates to the production of pig-fat substitutes that comprise a mixture of at least two of the following oils: palm oil and at least one of the following polyunsaturated...
US20130323396 REFINED VEGETABLE OIL AND A METHOD OF PRODUCING IT  
The present invention relates to a refined vegetable oil as well as a method of producing it. The method uses the combination of a polyol-containing solvent, such as glycerol, and an alkalizing...
US20140065279 EDIBLE OILS FOR FRYING AND COOKING FOODS HAVING HEALTH BENEFITS  
A healthy Omega-7 based cooking oil for frying and cooking foods raw or prepared foods. The healthy cooking oil comprises mixture of oils having at least 30%-60% Omega-7, and 70%-30% any healthy or...
US20110166224 DIACYLGLYCEROL RICH FATS, OILS AND FUNCTIONAL FOODS  
Disclosed is a fat or oil useful for cooking applications which includes from 10 to 90% by weight diacylglycerols, and has a SFI of at least 15% at room temperature. In particular embodiments, the...
US20120184483 LACTOFERRIN AND NEURONAL HEALTH AND DEVELOPMENT IN THE INFANT GUT  
The present invention relates generally to the field of neuronal health, neuronal protection and neuronal development. One embodiment of the present invention relates to a composition that can be...
US20110318453 METHOD FOR PRODUCING FATS AND OILS  
The present invention discloses a safer, more effective and industrially suitable method for producing fats and oils rich in a XUX triglyceride wherein the contents of a XXX triglyceride and a XX...
US20130323397 CHOCOLATE OR CHOCOLATE-LIKE FOOD AND METHOD OF PRODUCING THE SAME  
Object: To provide a chocolate or chocolate-like food capable of inhibiting occurrence of low-temperature bloom. Means for solving problem: A chocolate or chocolate-like food of the present...
US20110111113 Low And No Trans Fat Confections  
A fat composition for use in food products is provided, which contains low levels of trans fats, and includes a non-hydrogenated fractionated palm kernel oil and a non-hydrogenated fractionated...
US20110257268 Reduction of Sterols and Other Compounds from Oils  
A process for the removal of sterols, specifically cholesterol, from a triglyceride oil, preferably a marine triglyceride oil, said process comprising contacting an oil with an adsorbent,...
US20140127386 VEGETABLE OIL COMPOSITION CONTAINING PALM MID-FRACTION FAT AND METHOD OF REDUCING PLASMA CHOLESTEROL  
A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an...
US20140127349 VEGETABLE OIL COMPOSITION CONTAINING PALM MID-FRACTION FAT AND METHOD OF REDUCING PLASMA CHOLESTEROL  
A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an...
US20130136841 NON-TEMPER, TEXTURE PROVIDING FAT COMPOSITIONS  
The present invention relates to a non-temper, texture providing fat composition comprising 10-65% by weight of one or more vegetable oils having a slip melting point of no more than 25° C. and ...
US20100303957 Edible Oil and Processes for Its Production from Microalgae  
Novel triglyceride oils are provided for human consumption. Traditionally, agricultural materials such as canola, soybean, and olives have been the sources of edible oils, and such materials are...
US20100303993 NOVEL SOYBEAN PROTEIN MATERIAL AND METHOD FOR PRODUCING THE SAME  
Provided is a soybean protein material which shows high emulsion stability in the case where 30% by weight of sodium casein has been replaced with soybean protein. A sugar-containing soybean...
US20140220215 OXIDATIVELY-STABILIZED FATS CONTAINING VERY LONG-CHAIN OMEGA-3 POLYUNSATURATED FATTY ACIDS  
The present disclosure provides edible, non-hydrogenated fats with good oxidative stability despite elevated levels of very long chain omega-3 polyunsaturated fatty acids, e.g., EPA and DHA from a...
US20140178536 ICING OR COATING COMPOSITION  
An icing or coating composition for edible products comprises at least 30% by weight sugar and at least 20% by weight of a fat blend, wherein the fat blend comprises from 12 to 25% by weight SOO...
US20120295010 FAT COMPOSITION AND METHOD FOR PRODUCING SAME  
An oil-and-fat composition, meets the following five requirements (a) to (e): (a) a X2O content is 50 to 80% by mass;(b) a XOX content is not more than 50% by mass;(c) a mass ratio XOX/X2O is 0.3...
US20120128859 METHOD OF MAKING OIL-AND-FAT  
A method of making an oil-and-fat capable of being used as a non-tempering hard butter of a non-lauric acid type, having a sharp melting property (meltability in the mouth), good compatibility with...
US20120064193 SHORTENING PARTICLE COMPOSITIONS AND PRODUCTS MADE THEREFROM  
The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry...
US20130266687 AGE-TAILORED NUTRITIONAL COMPOSITION WITH ANIMAL FATS AND VEGETABLE FATS  
The present invention relates to nutritional formulae which are specifically designed to address the needs of infants and young children of at least 2 years of age. In particular, the invention...
US20130115361 EDIBLE FAT POWDERS  
The invention relates to an edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co-crystallized fat powder. The...
US20140065283 Confectionery Coating Fat with Low Saturated Fat  
Disclosed are compositions for confectionery coating fat compositions, wherein the coatings exhibit good coating properties yet have very low saturated fat contents, very high unsaturated fat...
US20140037813 NUTRITIONAL CREAMER COMPOSITION  
Provided herein are nutritional creamer compositions comprising a vegetable oil blend, wherein the vegetable oil blend provides a suitable fatty acid profile or saturated fats, polyunsaturated...
US20120009321 METHOD FOR PRODUCING FATS AND OILS  
The present invention discloses a method for producing fats and oils rich in a X2U triglyceride, which comprises the step of fractionating fats and oils which comprise 20 to 60 mass % of a...
US20120027912 METHOD FOR PRODUCING HARD BUTTER COMPOSITION  
Disclosed is a method whereby, in producing a hard butter composition being rich in SUS (2-unsaturated-1,3-disaturated triglyceride) via ester exchange by a 1,3-specific lipase, the production can...
US20130344193 EUTECTIC MIXTURES OF ESTERIFIED PROPOXYLATED GLYCEROLS WITH DIGESTIBLE FATS  
Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products...
US20120315362 BIODEGRADABLE, EDIBLE, WEATHER RESISTANT CONTAINER FOR LIVESTOCK FEED SUPPLEMENT BLOCK  
A method for the production of a bio-degradable, weather resistant container for solidified livestock feed supplement blocks is disclosed. The method includes forming a wax container around the...
US20080145502 Method for the Enrichment and Supplementation of Olive Oils with Organic Antioxidants, Product Obtained Thereby and System for Implementing Said Method  
The product is enriched and supplemented with natural extracts and organic additives comprising organic antioxidants consisting of fractions of biophenols of vegetable origin, preferably different...
US20140127387 DISPERSION OF TRIGLYCERIDES  
The present invention provides a dispersion comprising (i) a triglyceride continuous phase; (ii) a triglyceride dispersed phase; and (iii) a mono or di ester of glycerol and Moringa oil.
US20130078359 Peanut Spread  
Nut spreads having a stabilizer which is a blend of certain palm oil fraction stabilizers with certain cocoa butters and/or cocoa butter equivalents and/or replacers and/or substitutes and/or...
US20130260009 NO BAKE GRANOLA PRODUCT AND METHODS OF PREPARATION  
The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of...
US20120040077 MODIFYING AGENT FOR PLASTIC FAT  
Provided are a modifying agent for a plastic fat to be used in a plastic fat comprising palm oil, which inhibits changes in physical properties of the plastic fat such as hardness or crude crystal...
US20120282368 AMPHIPHILIC STEROL/FAT-BASED PARTICLES  
The present invention relates to amphiphilic sterol- and fat-based particles, which can be dispersed in liquid foods and beverages such as milk. The compositions provided, when consumed, reduce...
US20110229600 SN-2 MYRISTATE-CONTAINING EDIBLE OIL  
A nutritional fat or oil-based composition for increasing HDL cholesterol, decreasing LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma is described. The composition can...
US20110104326 BALANCED SN-2 MYRISTATE-CONTAINING EDIBLE OIL  
A nutritional fat or oil-based composition for increasing HDL cholesterol, decreasing LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma is described. The composition...
US20130260003 BALANCED MYRISTATE-AND LAURATE-CONTAINING EDIBLE OIL  
Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are...
US20110166227 BALANCED MYRISTATE- AND LAURATE-CONTAINING EDIBLE OIL  
Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are...
US20100323084 FAT AND OIL COMPOSITIONS FOR IMPROVING TEXTURE  
The present invention discloses a fat and oil composition which comprises 25-60 mass % of a soft fractionated palm oil, a polyglycerol ester of fatty acids and a cooking oil other than palm oil,...
US20110262599 COATING COMPOSITION FOR FROZEN CONFECTIONS  
A composition for coating a frozen confection is provided, the composition comprising from 63 to 70 wt % of a fat component comprising: 70 to 95 wt % of a palm oil fraction or blend of fractions...
US20080146665 Synergistically Heat Stable Oil Media Having Eicosa Pentanoic Acid (Epa) and Docosa Hexaenoic Acid (Dha)  
A synergistically heat stable therapeutically active triglyceride and cholesterol controlling oil composition including the usually highly unsaturated Eicosa Pentaenoic Acid (EPA) and Docosa...
US20130230634 OIL AND FAT COMPOSITION AND METHOD OF PRODUCING THEREOF  
The present invention addresses the problem of developing an oil and fat composition which can be used for accelerating or omitting tempering in production process of chocolate, and is capable of...
US20130295225 Structural Fat for the Production of Low Saturated, Zero Trans Fatty Acids Margarine, Fat Spreads, Icings, Frostings, Shortenings and Food Products  
Processes for preparing an edible hard stock for use in formulation of margarines, spreads, icings, shortenings, frostings and other products are disclosed that include: providing a first group of...
US20130273231 WRAPPER MARGARINE  
The invention relates to an edible fat blend comprising liquid oil and structuring fat, the fat blend comprising a mixture of triglycerides in a specific weight ratio and wherein the fat blend...
US20140234483 STRUCTURAL FAT FOR THE PRODUCTION OF LOW SATURATED, ZERO TRANS FATTY ACIDS MARGARINE, FAT SPREADS, ICINGS, FROSTINGS, SHORTENINGS AND FOOD PRODUCTS  
Processes for preparing an edible hard stock are disclosed for use in the formulation of margarines, spreads, icings, shortenings, frostings and other products that need a structural fat to hold at...
US20130045321 LIQUID OIL AND FAT, AND PRODUCTION METHOD THEREFOR  
The invention provides an inexpensive liquid oil having both particularly high liquid properties and oxidation stability and a solid fat containing a large amount of PPP at high yield, from...
US20070286939 Shea butter alkoxylated phosphate esters  
Novel shea butter polyoxyalkylene glycol phosphate esters prepared by the reaction of a polyoxyethylene glycol (PEG) or polyoxypropylene glycol (PPG) or mixtures thereof with shea butter,...
US20140057039 Stabilization of Omega-3 Fatty Acids in Saturated Fat Microparticles Having Low Linoleic Acid Content  
An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least...
US20130177689 STABILIZATION OF OMEGA-3 FATTY ACIDS IN SATURATED FAT MICROPARTICLES HAVING LOW LINOLEIC ACID CONTENT  
An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least...
US20130004646 Compositions Comprising Tailored Oils  
Methods and compositions for the production of food compositions, oils, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing microorganisms...
US20140065284 OIL AND FAT COMPOSITION  
An oil and fat composition is provided which can reduce cooked odors without using an additive such as emulsifier. The oil and fat composition includes an oil and fat produced by oxidizing a fresh...
Matches 1 - 50 out of 129 1 2 3 >