|
Match
|
Document |
Document Title |
|
|
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...
|
|
|
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,...
|
|
|
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...
|
|
|
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...
|
|
|
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...
|
|
|
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...
|
|
|
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...
|
|
|
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,...
|
|
|
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...
|
|
|
US20100092651 |
METHOD FOR FRACTIONATING OAT, PRODUCTS THUS OBTAINED, AND USE THEREOF
The invention relates to a method of preparing functionally valuable products, such as β-glucan, protein, starch and lipid concentrates from oat. The invention also relates to products thus ...
|
|
|
US20100298274 |
FAT CONTAINING COMPOSITION
A composition comprises a fat phase wherein the fat phase comprises: more than 10 wt. % DHA and/or EPA or derivatives thereof; or more than 5 wt. % GLA or a derivative thereof; or more than 10 wt....
|
|
|
US20130267597 |
POLYUNSATURATED FATTY ACID-CONTAINING SOLID FAT COMPOSITIONS AND USES AND PRODUCTION THEREOF
The present invention provides a solid fat composition that includes an oil having saturated fat and an oil having at least one long chain polyunsaturated fatty acid. In particular, the solid fat...
|
|
|
US20090123619 |
SHORTENINGS AND METHODS OF MAKING AND USING THEREOF
Described herein are shortenings with improved properties such as increased hardness, minimal trans fat, and reduced saturated fats. Methods for preparing the shortenings involve the use of one or...
|
|
|
US20100291284 |
SOLID FATTY PRODUCT WHICH HAS A LOW SATURATED FAT CONTENT AND IS FREE OF TRANS FATTY ACIDS
The invention relates to the production of a fatty product which has a low saturated fatty acid content and is free of trans-isomers, formulated from a fatty base containing mainly tripalmitin...
|
|
|
US20100196581 |
FATTY PRODUCT WITH LOW QUANTITY OF SATURATED FAT AND BASICALLY COMPOSED OF STEARIC ACID
The present invention concerns a fatty product which contains a low concentration of saturated fatty acids. These saturated fatty acids are mainly composed of stearic fatty acid and have a very low...
|
|
|
US20100178386 |
TRANS FATTY ACID FREE FAT FOR FRYING PRODUCED BY ENZYMATIC INTERESTERIFICATION AND METHOD FOR PREPARING THE SAME
The present invention can provide frying oil with the enzymatic interesterification reaction, in which trans fatty acid is not formed in the process different from the existing partially...
|
|
|
US20100196544 |
STRUCTURED FOOD PRODUCTS WITH LOW CONTENT OF SATURATED AND TRANS UNSATURATED FATS
The present invention relates to a structured food product with a hard texture, containing between 20 and 100% of a fat phase and between 0 and 15% of water, whereby the fat phase contains at least...
|
|
|
US20100203220 |
VISCOUS FAT COMPOSITIONS HAVING LOW AMOUNTS OF TRANS-FAT, METHODS AND PRODUCTS
Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to...
|
|
|
US20070172573 |
LOW TRANS-STEREOISOMER SHORTENING SYSTEM
Shortening systems are prepared which include hydrogenated edible oils that are hydrogenated in a manner to minimize the formation of trans-stereoisomers. A conditioned catalyst is used which...
|
|
|
US20100104731 |
OILY FOOD AND METHOD OF PRODUCING THE SAME
[Problems] To develop an oily food suffering from less worsening in the meltability in the mouth and flavor development, which arises in association with the improvement in heat resistance, and to...
|
|
|
US20100112161 |
Edible fat and oil, process of producing the same, and chocolate containing fat and oil composition
[Purpose] To provide edible fat and oil that can further improve blooming resistance, and chocolate having further improved blooming resistance than that of conventional chocolate. [Constitution]...
|