|
Match
|
Document |
Document Title |
|
|
7618670 |
Trans free non-hydrogenated hard structural fat and non-hydrogenated hard palm oil fraction component
A trans free non hydrogenated high C-16 type palm fat suitable for the manufacture of trans free non hydrogenated hard structural fat that is being suitable for use in the manufacture of low SAFA...
|
|
|
7615241 |
Vapor scrubbing process and apparatus
The invention provides a process and an apparatus for scrubbing vapours generated during the vacuum stripping step of fatty glycerides, said process comprising bringing said vapours in contact with...
|
|
|
7566468 |
Oil filtration process
A process of continuous, on-line active filtration of cooking oil during food processing in a vat to remove free-fatty-acids and other undesirable impurities includes moving oil from the vat to a...
|
|
|
7531196 |
Cosmeceutical formulation containing palm oils
A cosmeceutical formulation is provided that includes a mixture of a refined, bleached, deodorized (RBD) palm oils and red palm olein. The resulting formulation is a homogeneous blend with a...
|
|
|
7494679 |
Method and apparatus for processing vegetable oil miscella, method for conditioning a polymeric microfiltration membrane, membrane, and lecithin product
A method for processing vegetable oil miscella is provided. The method includes steps of feeding vegetable oil miscella to a conditioned polymeric microfiltration membrane, and recovering a...
|
|
|
7419596 |
Extraction and winterization of lipids from oilseed and microbial sources
A process for purifying a lipid composition having predominantly neutral lipid components having at least one long chain polyunsaturated fatty acid is disclosed. The process employs contacting the...
|
|
|
7384562 |
Treatment of brown grease
The invention is a process for treatment of brown grease, where the brown grease comprises water, food solids and free-oil. This process starts with the collection of the brown grease into a...
|
|
|
7252979 |
Production of DHA in microalgae in low pH medium
Methods for production of highly unsaturated fatty acids by marine microorganisms, including the heterotrophic marine dinoflagellate Crypthecodinium , using low levels of chloride ion are...
|
|
|
7235515 |
Method of making a lubrication additive
A process of making a lubrication additive from an egg having a yolk and egg white includes the step of separating the egg yolk from the egg white. The yolk is heated and a paste is formed from the...
|
|
|
7201934 |
Dispersible cocoa products
An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is...
|
|
|
7163811 |
Production of high levels of DHA in microalgae using modified amounts of chloride and potassium
Methods for production of highly unsaturated fatty acids by marine microorganisms, including the heterotrophic marine dinoflagellate Crypthecodinium , using low levels of chloride ion are...
|
|
|
7122216 |
Vegetable oil extraction methods
This invention relates to methods for treating oil bearing vegetable material, especially oilseeds. Methods of the invention provide for the isolation of certain components of oil bearing vegetable...
|
|
|
7008528 |
Process and system for continuously extracting oil from solid or liquid oil bearing material
A process for continuously extracting oil from a solid or liquid oil-bearing material comprises (a) removing air from the extraction system, (b) introducing an inert gas into the extraction system...
|
|
|
6998050 |
Method of treating fats and oils
The present invention provides a method of treating fats and oils containing low concentrations of aromatic halogen compounds and other contaminants by contacting the fats or oils with an adsorbing...
|
|
|
6949265 |
Low temperature rendering process
A low temperature rendering process for converting animal trimmings to meat product which can be classified as finely textured meal. The low temperature rendering process includes steps of surface...
|
|
|
6942890 |
Fortification of food products with olive fruit ingredients
Method of fortification of a food product with olive fruit ingredients, particularly phenolic compounds by adding solid matter derived from non-debittered olive fruit to the food product.
|
|
|
6932996 |
Coated flaked fats
An apparatus and method of preparing solid flakes of fats and emulsifiers having a Solid Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a...
|
|
|
6908635 |
Flat plate flaking device
An apparatus and method of preparing solid flakes of fats and emulsifiers is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier.
|
|
|
6841182 |
Olive oil containing food composition
A method has been found for the manufacture of a spread which is characterized by the presence of a substantial amount of olive oil polyphenols and the absence of olive oil odour. The deodorized...
|
|
|
6818238 |
Coated ice confection
An ice confection having an ice confection core and a fat-based outer coating layer wherein the fat in the coating is predominantly a soft type palm mid fraction. The use of the soft type palm mid...
|
|
|
6808735 |
Flavorful low-fat cheese
The invention provides flavorful low-fat cheeses that are readily and inexpensively made from high-fat cheeses.
|
|
|
6800317 |
Phytosterol compositions
This invention relates to phytosterols and phytostanols, in particular to fatty acid esters of phytosterols and phytostanols with a specified fatty acid composition. The invention further relates...
|
|
|
6800316 |
Method for fractionating cooking oil
The invention concerns a method for fractionating cooking oil, in particular frying oil, using a solvent with supercritical pressure. The method is characterized in that it comprises steps which...
|
|
|
6746706 |
Food compositions fortified with anti-oxidants
Food composition containing 20-100 wt. % of an aqueous phase characterized by an enhanced content of tyrosol and hydroxytyrosol in aqueous phase being at least 15 ppm. The aqueous phase preferably...
|
|
|
6713447 |
Method for purifying marine mammal oil enriched in omega 3 fatty acids and compositions comprising same
The present invention relates to a method for purifying marine mammal oil enriched in omega 3 fatty acids and to compositions comprising such oils. The invention also relates to a method of...
|
|
|
6706299 |
Process for the preparation of rice bran oil low in phosphorous content
The present invention relates to a simple, and economical process for the preparation of rice bran oil low in phosphorous content (<10 ppm) by treatment of crude rice bran oil to substantially...
|
|
|
6685975 |
Process for recovering bone and oil from animal byproducts
A processing method used for separating bone and oil from marine byproducts in the preparation of an endproduct. The byproducts are ground and then warmed to a relatively low temperature of...
|
|
|
6667043 |
Technical di- and triglyceride mixtures
A process for making technical di/triglyceride mixtures involving: (a) providing a vegetable oil; and (b) partially transesterifying the vegetable oil by reacting it with a component selected from...
|
|
|
6638551 |
Methods and compositions for purifying edible oil
The invention relates to methods and compositions for removing contaminants from edible cooking oils. Reduction in the accumulation of contaminants such as polar materials, free fatty acids,...
|
|
|
6630189 |
Solid-liquid fractionation process of oil composition
A process for fractionating an oil composition containing at least 50% by weight of partial diglycerides into a solid portion and a liquid portion, which includes dissolving an emulsifier in the...
|
|
|
6623774 |
Preparation and stabilization of food-grade marine oils
The present invention relates to stabilizing marine oil by treatment with silica in the presence or absence of carbon and vacuum steam deodorization at a temperature between about 140° C. and...
|
|
|
6605309 |
Food composition
Food compositions including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically forms about 20 to 35 wt. % of the food composition. The...
|
|
|
6569480 |
Liquefied gas extraction process
A process for extracting a fat from a feedstock (e.g., chocolate liquor), includes mixing the feedstock with a liquefied gas solvent (e.g., butane), filtering, washing the retentate with additional...
|
|
|
6552208 |
Fractionation process
The invention refers to a process for fractionating a vegetable oil giving one or more solid fractions suitable for confectionary applications as well as a liquid fraction rich in unsaponifiable...
|
|
|
6551642 |
Process for removing oil from foodstuffs using a membrane filter
A process and system for extracting a solute from a solid material, such as oil from oil-bearing foodstuffs, utilize a substantially tubular membrane filter to separate a mass of the extracting...
|
|
|
6531173 |
Preparation of food products
A method of forming a food product having therein a hydrogenated fat includes contacting a spray of the product in liquid form with a cryogen so as to cool the liquid product and effect a rapid...
|
|
|
6495044 |
Method and device for removing a component from solid particle material by extraction
In order to remove a component from solid particle material by extraction, use is made of a column with one or more tubes which extend between the ends of the column, at least one filter being...
|
|
|
6492537 |
Solvent fractionation of menhaden oil and partially hydrogenated menhaden oil for making lipid compositions enriched in unsaturated fatty acid-containing triacylglycerols
Lipid compositions enriched in unsaturated fatty acid-containing triacylglycerols are made from menhaden oil (MO) and partially hydrogenated menhaden oil (PHMO) to provide a lipid composition...
|
|
|
6488977 |
Grease absorbing system
A grease absorbing system for disposing of excess cooking grease or used cooking oil includes a grease absorbing member. In embodiments of the invention the grease absorbing member comprises an...
|
|
|
6416801 |
Process for controlling the solidification or crystallization of fats and fat-containing foods
The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the...
|
|
|
6406737 |
Edible fat based flakes
Edible fat based flakes containing a flavoring system and displaying an excellent oral and textural properties are disclosed that contain i) 0 to 2% moisture ii) 25 to 90 wt % of a fat containing:...
|
|
|
6387322 |
System and method for heating and then cooling contents of flexible containers
A fluid conveyor jet moves flexible containers or bags along a trough from one station to the next in the trough in a process which efficiently heats or cools the contents of the containers. Side...
|
|
|
6383456 |
Continuous crystallization system with controlled nucleation for milk fat fractionation
An apparatus and method of fractionating mixed triglycerides, more particularly anhydrous milk fat, are disclosed. The apparatus and method provide for the separation of the steps of nucleation and...
|
|
|
6368648 |
Adsorbent filtration system for treating used cooking oil or fat in frying operations
A process for treating used cooking oil or fat by passing the used cooking oil or fat from a used cooking oil or fat source to a holding vessel, and contacting the used cooking oil or fat with a...
|
|
|
6365214 |
Cooking oil sponge
An apparatus for absorbing, containing, immobilizing, transporting and disposing of quantities of used cooking oil and/or other oils and hydrocarbons, comprising decomposed organic matter and/or...
|
|
|
6344574 |
Solvent fractionation of chicken fat for making lipid compositions enriched in unsaturated fatty acid-containing triacylglycerols
Lipid compositions enriched in unsaturated fatty acid-containing triacylglycerols are made from chicken fat. The method involves solvent fractionation of chicken fat to provide a lipid composition...
|
|
|
6342263 |
Method of absorbing grease during cooking
A grease absorbing system for providing a system for disposing of excess cooking grease. The grease absorbing system includes a grease absorbing member. The grease absorbing member comprises an...
|
|
|
6338865 |
Process for preparing food products fortified with oleanolic acid
Olive oil is fortified with oleanolic acid by including olive leaves in the malaxation mash of conventional olive oil pressing in an amount of 5-50 wt. %, based on the weight of the malaxation...
|
|
|
6325941 |
Method of controlling the fatty acid content of cooking fats or cooking oils
An adjustable continuous filtration system; a continuous split-stream bypass filtration system; a method for controlling the proportion of a fluid recycled through a filtration system; a method for...
|
|
|
6316040 |
Grilled flavor composition and process to produce
This invention is directed to the production of flavoring compositions obtained by heating a spray or atomized droplets of a saturated or partially saturated vegetable oil to a temperature of at...
|