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8163315 |
Foodstuff
There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been...
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8114461 |
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...
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8048468 |
Glyceride oil composition from fish oil and preparation method thereof
Provided are a glyceride oil composition derived from a fish oil and a preparation method thereof. The composition includes docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA) with a content...
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7972638 |
Foodstuff
There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been...
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7910604 |
Antioxidant combinations for use in feed rations to increase milk production and milk fat
The present invention provides a combination of antioxidants that effectively stabilize different types of fats utilized in a ruminant diet. When included in a ruminant feed ration or water source,...
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7781001 |
Foodstuff
There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been...
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7718204 |
Foodstuff
There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been...
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7494676 |
Process for the pre-treatment of vegetable oils for physical refining
The present invention relates to a simple and economically attractive process for the pretreatment of vegetable oils which involves (a) enzymatic degumming with commercially available phospholipase...
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6864072 |
Method for the enzymatical preparation of flavors rich in C6-C10 aldehydes
The invention relates to a method for the preparation of flavors with for instance creamy, green, cucumber like fatty odour characteristics by reacting an oil or fat comprising unsaturated fatty...
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6835397 |
Controlled release encapsulated bioactive substances
The present invention is an encapsulated yeast composite comprising a core comprising yeast and a coating containing an emulsifiable lipid. The yeast includes Saccharomyces cerevisiae. The...
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6833350 |
Method for maintaining or improving the synthesis of mucins
Methods for maintaining, improving or increasing the synthesis of mucins by administering a nutritional composition or supplement that contains a therapeutically effective amount of threonine are...
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6582941 |
Microorganisms capable of producing highly unsaturated fatty acids and process for producing highly unsaturated fatty acids by using the microorganisms
The present invention relates to the Schizochytrium genus SR21 strain and a microorganism belonging to the same species as does said SR21 strain or having substantially the same fungological...
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6261608 |
Method for manufacturing refined fish oil
Disclosed is a method for manufacturing refined fish oil by introducing a novel process into a phospholipid-deprived fish oil which is obtained by mixing fish oil with water and a monosodium...
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6159523 |
Composition based on fish oil
Fish oil concentrates, having: ≥40% of long chain poly unsaturated fatty acids <20% of saturated fatty acids (C14 -C18) <15% oleic acid <12% C16:1 --fatty acidand with a weight-ratio: DHA=0.5-3.0 E...
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6096351 |
Edible vegetable fat-composition
An edible vegetable fat-composition is provided that does not contain hydrogenated fat, that contains 15-45% stearic acid, less than 15% palmitic acid and 45-85% of unsaturated C18 fatty acid...
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5989599 |
Process for the interesterification of phospholipids
Improved process for the interesterification of a phospholipid with a triacyl glycerol is obtained by using an enzyme system containing immobilized lipase and immobilized phospholipase. The...
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5980956 |
Deoxygenation of an oil product with a laccase
A method of deoxygenation of an oil or a product comprising an oil such as a salad dressing, by adding an effective amount of a laccase to the oil or to the product.
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5858445 |
Process for making a margarine hardstock
A margarine fat blend and a plastic W/O emulsion spread comprising 5-14% of a hardstock being a stearin fraction of an interesterified mixture of 25-65% unhardened lauric fat stearin and 75-35%...
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5798221 |
Method for the conditioning of liquid samples
A method is disclosed for conditioning samples (of e.g. milk or meat) containing fat globules and somatic cells and/or protein particles before they are subjected to fluorescence measurements in...
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5753283 |
Method for stabilizing rice bran and rice bran products
A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific...
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5702737 |
Preparation of a readily-dispersible hop extract for imparting hoppy aroma and flavor to beer using a lipase
A readily water-dispersible hop extract composition, consisting essentially of hop aroma and flavor components comprising at least 10% by weight of free fatty acid substances derived from hops, is...
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5693358 |
Animal feed manufacturing method based on fish oil
Disclosed is an animal feed manufacturing method in which powdered fish oil of a main raw material is obtained by processing fishes containing a large amount of docosa hexaenoic acid (DHA) and...
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5658768 |
Process for production of human milk fat replacers by enzymatic conversion of triglycerides
Triglycerides with more than 40 wt % saturated fatty acids in the 2-position contain considerable amounts of trisaturated triglycerides; these trisaturated triglycerides are removed (reduced) by...
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5654018 |
Behenic-rich triglycerides
The invention concerns a new process for the preparation of novel fats, comprising SUS- and SSU-triglycerides high in behenic acid, wich are predominantly in β1 -crystal form. According to the ...
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5520933 |
Method for the production of foods and beverages
The present invention relates to a method for producing foods and beverages having a desirable flavor which comprises bringing an animal-derived, ethyl butyrate-synthesizing enzyme having a potency...
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5508048 |
Enzymatic transesterification starting from high erucic cruciferae oils
High erucic cruciferae oils are interesterified with C16 or higher fatty acids or derivatives thereof. The use of a 1,3-selective lipase leads to the introduction of the fatty acid groups in the...
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5503855 |
Freezing-resistant oil-and-fat feedstock, method for producing said feedstock and frozen food containing said feedstock
There is disclosed a freezing-resistant oil-and-fat feedstock which is obtained by selective rearrangement with middle-chain saturated fatty acid residues at the 1st and 3rd positions of...
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5486461 |
Casein hydrolyzate and method for production of such casein hydrolyzate
The new casein hydrolyzate does not contain any unhydrolyzed casein and is characterized by a defined molecular weight distribution. The method is characterized by being performed by means of three...
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5486367 |
Enzymatic method for accelerating fermentation of comestible products
An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the...
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5436014 |
Removing lipids from cheese whey using chitosan
The invention is directed to precipitating whey lipids from a source material such as whey by adding a sufficient amount of chitosan to form a chitosan-lipid complex, and subsequently precipitating...
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5407957 |
Production of docosahexaenoic acid by dinoflagellates
This invention relates to a process for producing a single cell edible oil containing DHA, to the oil itself and to uses for the oil. Marine microorganisms are cultivated in fermentors and induced...
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5376390 |
Stabilizing rice bran and rice bran products
A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific...
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5372825 |
Spoonable soured low-fat non-dairy creams
Soured, water-continuous creams that are free of emulsifiers and that contain 5-15 wt % of at least a vegetable fat and that further contain a protein component and a thickener composition were...
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5364640 |
Process for producing alkyl-methyl ketones
The invention relates to a process for producing methyl-alkyl ketones using micro-organisms which convert fatty acids or their esters into the corresponding methyl ketones having one carbon atom...
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5288619 |
Enzymatic method for preparing transesterified oils
An enzymatic transesterification method for preparing a margarine oil having both low trans- acid and low intermediate chain fatty acid content is disclosed. The method includes the steps of...
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5183675 |
Process for producing salad oil
A process for producing a salad oil comprises transesterifying a mixture of (A) an oil or fat produced from palm oil and having the following characteristics: TBL...
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5080912 |
Cheese product and process for preparing such
The present invention is concerned with a process for preparing a cheese product containing polyol fatty acid polyesters, having the following steps: (a) preparing a water and oil containing...
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5061498 |
Method for reforming fats and oils with enzymes
The present invention relates to a method for reforming fats and oils which comprises treating the fats and oils containing partial glycerides with two or more kinds of lipases which are different...
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4985358 |
Method for processing glyceride fats and oils
A method for processing glyceride fats and oils which comprises the steps of subjecting a mixture of a glyceride fat or oil and a monohydric alcohol fatty acid ester to an enzymatic ester...
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4976984 |
Edible oil/fat compositions
An edible oil and fat composition comprises a phospholipid and a glyceride mixture comprising 5 to 100 percent by weight of a diglyceride. The phospholipid is a decomposition product of natural...
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4882192 |
Hard butter composition
A hard butter composition suitable for the production of solid chocolate having soft mouth feel at the beginning of mastication and sharp melting in the mouth, while it can provide sufficient shape...
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4873194 |
Process for preparing enzyme preparation
A process for preparing an enzyme preparation useful for interesterification in the presence of little water. The process comprises drying a hydrated substance having lipase-activity while...
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4863860 |
Fat processing
Organic compounds susceptible to hydrolysis are prepared by reaction in a water-immiscible organic liquid in contact with an enzyme activated with water to catalyze the reaction and desiccant means...
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4861716 |
Rearrangement process
In a continuous interesterification process a fatty acid ester reactant, preferably a glyceride and optionally including free fatty acid, is contacted with an enzyme as interesterification catalyst...
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4851235 |
Production of fermented whey products containing an emulsifier
Dairy whey, a waste product of cheese production, is fermented with an organism to produce a whey product containing an emulsifier. Fermentation is carried out by forming a fermentation broth of...
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4832964 |
Preparation of a blue cheese flavour
A blue cheese flavorant is prepared by first hydrolyzing a reaction medium of an animal or vegetable fats and oils having C4 to C14 triglycerides with an enzyme which liberates C4 to C14 fatty...
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4810507 |
Production of fermented vegetable oil products containing an emulsifier
A vegetable oil and mineral salts broth is fermented with an organism to produce a vegetable oil product containing an emulsifier. Fermentation is carried out by forming a fermentation broth of...
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4769243 |
Method for preparing green aroma compounds
A method for preparing green aroma compounds is disclosed wherein raw soybeans are ground at a temperature of 60° C. or less, unsaturated fatty acid are added thereto form a mixture, and the ...
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4708876 |
Method for preparing cheese flavor concentrate
A method is disclosed for preparing a cheese flavor concentrate. There is provided an emulsion of a fat or oil containing butyric acid as an essential constituent fatty acid, a protein, a lactic...
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4500549 |
Use of whey-derived products as cheese flavoring agents or enhancers
Cheese flavoring agents and cheese flavor enhancers are provided in the form of enzyme-modified, lactose-hydrolyzed whey or whey fractions. The products have a flavor profile characteristic of aged...
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