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5069915 |
Cocoa butter fractions
The invention concerns with fractions of cocoa butter, with specific N-profiles, which can be obtained by solvent fractionation of cocoa butter. The olein fraction and the stearin fraction to be...
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5068119 |
Acid-hydrolyzable ester derivatives as low calorie fat mimetics
Acid-hydrolyzable ester derivatives, notably compounds having the following formula ##STR1## where ##STR2## X=H, an alkyl having 1 to 4 carbons, --O--(CO)--R, or --(CO)--O--R, or mixtures thereof, ...
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5068114 |
Animal feed block composition
Compositions and method for forming a weather resistant, non-flowable and stackable animal feed block from flowable premixes. A first premix comprises particular cane molasses, dissolved calcium...
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5066504 |
Dewaxing of dried oil
The invention relates to a method for dewaxing oil, comprising steps of: i) drying the oil to a water content of less than 0.5% by wt; ii) heating the oil to a temperature at which the oil...
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5066510 |
Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products
A reduced calorie fat which contains combined MLM and MML triglycerides, combined LLM and LML triglycerides, LLL triglycerides, MMM triglycerides and other triglycerides; wherein M is a C 6 to C...
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5064677 |
Edible fat-containing product and process for preparing same
The present invention pertains to edible fat-containing products, in particular spreads, comprising at least 5% of hardstock indigestible polyol fatty acid polyesters, the fat-phase being...
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5064670 |
Low-saturate frying fat and method of frying food
A frying fat exhibiting a reduced concentration of saturates is disclosed. Said low-saturate frying fat is particularly useful in confectionary applications and is comprised of about 40% to about...
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5064678 |
Low calorie fat mimetics
Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as linked esters, consist of linked multi-ester or mult-ester/ether...
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5063075 |
Amide ether derivatives as low calorie fat mimetics
Amide ether derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 12 carbons, each R is, independently, an aliphatic group having 1 to 30 carbons, X=H, R...
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5061505 |
Process for the removal of cholesterol and/or cholesterol esters from foodstuffs
The present invention provides a process for the removal of cholesterol and/or cholesterol esters from foodstuffs by extraction with compressed carbon dioxide, wherein a) the...
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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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5059443 |
Esterified ethoxylated alkyl glycosides useful in low calorie fat-containing food compositions
The invention is a low calorie fat-containing food composition. From 10% to 100% of the fat ingredients consist of alkoxylated alkyl glycosides esterified with fatty acids. Between 1 and about 50...
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5045338 |
Secondary amide esters as low calorie fat mimetics
Secondary amide esters of the general formula ##STR1## where A is an organic radical having 2 to 6 carbons, m=1 to 3, n=1 to 3, and each R is, independently, an aliphatic, ether or ester group...
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5045337 |
Food microemulsion
Microemulsions which are thermodynamically stable, clear, and homogeneous are made from a polar solvent, a specific polyglycerol mono, diester and a lipid. These microemulsions are edible, have...
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5045242 |
Removal of cholesterol from edible fats
A process for reducing the amount of cholesterol in an edible fat capable of being solubilized comprising the steps of: (a) providing an edible fat in a liquid state; (b) adding an ionic salt...
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5043018 |
***WITHDRAWN PATENT AS PER THE LATEST USPTO WITHDRAWN LIST***
Fat or oil composition in powdery or granular form and a process for producing the same
A powdery or granular fat or oil composition in the form of a powder or granules having a water content of 15% by weight or less, a maximum particle diameter of not greater than 10 mm, an average...
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5043179 |
Triol triester derivatives as low calorie fat mimetics
Triol triester derivatives, notably compounds having a four- to thirty- carbon backbone to which are attached three fatty C 1 or C 2 to C 29 ester groups in ester linkage are edible, preferably...
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5039541 |
Method of producing a substantially sterol free fat or oil
A process for removing sterols and specifically cholesterol from fats or oils such as anhydrous milk fat by passing liquid fat or oil over an absorbent or adsorbent material, where the ratio of fat...
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5039544 |
Fat composition
A fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, wherein the fat comprises from 25% to 75% by...
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5034240 |
Process for the production of roll-in fat containing solid component
A process for the production of a roll-in fat containing a solid component which comprises mixing an oleaginous material, which has been solidified by cooling and then a finely divided, with finely...
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5024849 |
Liquid coffee whitener
A liquid coffee whitener comprising an aqueous emulsion system which contains as its essential ingredients fat or oil, water, carbohydrate, and an amount of a protein hydrolysate effective to...
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5023099 |
Method for producing soft cookies having bloom resistance
Bloom resistance in shelf-stable cookies which have a moist, cake-like soft textured crumb structure over an extended period of time is achieved with a shortening or fat for promoting softness and...
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5023100 |
Fish oil
An edible fish oil is disclosed which contains EPA and DHA. This oil, with significantly reduced undesirable impurities, is obtained by subjecting fish oil to vacuum steam distillation contacting...
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5021256 |
Shortening compositions containing polyol polyesters
Disclosed are preferred shortenings made with polyol polyesters. The Solid Fat Content curve and penetration of the shortenings is adjusted to increase smoothness and decrease graininess. Also...
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5017398 |
Improved margarine compositions/containing solid sucrose polyesters
Bread spread compositions (e.g., margarine) wherein the fat portion of the composition comprises a triglyceride oil or a non-digestible oil and a solid non-digestible sucrose polyester of a mixture...
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5013573 |
Spreads having a good microbiological stability and a fresh dairy taste
Spreads having a good microbiological stability and a fresh dairy taste are produced from demineralized, deacidified milk of pH 2.5 to 6.0. The demineralized, deacidified milk is preferably...
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5008126 |
Long chain diol diesters as low calorie fat mimetics
Long chain diol diesters, notably 11- to 30- carbon aliphatic chains having two vicinal fatty acid esters or dicarboxylate-extended fatty acid esters, or two fatty acid esters of...
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5006351 |
Cyclohexyl diol diesters as low calorie fat mimetics
Collectively called cyclohexyl diol diesters, the fatty acid diesters of cyclohexanediol, cyclohexenediol, and cyclohexdienediol and their dimethanol and diethanol counterparts, are edible,...
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5006360 |
Low calorie fat substitute compositions resistant to laxative side effect
The present invention relates to low calorie fat substitute compositions that are useful as fat replacements in low calorie foods, and as pharmaceutical compositions. Sucrose fatty acid esters are...
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5004623 |
Aqueous foaming composition and method for homogenizingly incorporating water into lipophilic materials
A lipophilic mass is liquefied or ground to a powder and there is incorporated therein by blending a foam of fine air or gas bubbles in water, then it is allowed to cool and degas. The foam is...
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4996072 |
Physical process for the deodorization and/or cholesterol reduction of fats and oils
Disclosed are physical processes for fats and oils, especially fish oils and dairy oils and fats, involving deodorization and/or cholesterol level reduction. Either freshly refined oils or stored...
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4996074 |
Tailored beta-prime stable triglyceride hardstock
A stable beta-prime tailored triglyceride hardstock is disclosed which exhibits superior beta-prime stability and yields improved texture, stability, oil retention, and/or flavor display when...
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4992292 |
Tris-hydroxymethyl alkane dicarboxylate extended esters as low calorie fat mimetics
Trishydroxymethyl alkanes, notably monomeric and dimeric trishydroxymethyl ethane and propane, esterified with fatty acids or dicarboxylate-extended fatty acid derivatives, are physiologically...
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4992293 |
Thioester derivatives as low calorie fat mimetics
Thiester derivatives are disclosed as fat mimetic compounds for reduced calorie food compositions. These compounds have a two- to six-carbon backbone to which are attached at least one C 1 to C 29...
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4985272 |
Fat-containing compositions having a low phosphatide content
A frying fat having improved anti-spattering behavior due to the presence of a specific phosphatide composition, which phosphatide composition, however, induces only very limited browning on...
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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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4983413 |
Low-calorie polysiloxane oil food products
Low-calorie organopolysiloxane food products and methods for their preparation are disclosed. Low-calorie food products are prepared by replacing a portion of the oil with an organopolysiloxane...
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4980191 |
Method of making digestively hydrolyzable low calorie edible oil substitutes
Reduced calorie food compositions are produced by replacing at least a portion of the fat content of a conventional food with an improved low calorie edible oil substitute that does not have a...
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4973482 |
Storage tank assembly for bulk fat and method for using same
The present invention comprises an enclosed tank for containing fat. The bottom wall is cone shaped and at the lower end of the cone is an outlet opening. A valve is placed in the opening to permit...
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4973489 |
Polysaccaride fatty acid polyester fat substitutes
A fat substitute food composition containing a polysaccharide fatty acid polyester in place of from about 0.5% to about 95% of the total fat content of the food composition is disclosed. The...
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4971820 |
Animal feeds and processes for their manufacture
Animal feed pallets such as fish feeds, dog and cat foods in pellet form and textured soya protein pellets, are prepared by a process in which edible liquid is added to the pellets and absorbed...
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4971817 |
Process for producing a composition for microwave cooking
A composition comprising glyceride oil, water hydrocolloid gum, and food grade salt which, when applied to a container with at least one susceptor and exposed to microwave energy, produces a sizzle...
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4970235 |
Medicaments containing of linolenic acid
Medicament compositions containing from 5% to 80% by weight of an oil extracted from pips of Ribes genus fruits containing at least 4% by weight of γ-linolenic acid are provided. The oil is...
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4963386 |
Complex linked ester low calorie fat mimetics
Novel fat mimetic compounds are disclosed to be useful in reduced calorie foods. These compounds, which are here referred to as complex linked esters, consist of linked multi-ester or...
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4960602 |
Food or beverage compositions with altered flavored display
The present invention relates to food or beverage compositions having an altered flavor display. The compositions contain polar or intermediate polarity flavor compounds. In addition, the...
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4960544 |
Fractionation of fat blends
A process for producing a hard fat, which involves fractionating a fat blend in a diluting liquid oil to obtain a stearin fraction rich in triglycerides from two long chain fatty acids and one...
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4952414 |
Yogurt with crisp cereal pieces
Disclosed are food products having a first, high moisture portion and second portion comprising crisp, relatively dry materials such as puffed cereal grains or pieces without a discrete interjacent...
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4948811 |
Salad/cooking oil balanced for health benefits
Triglyceride cooking/salad oil compositions with fatty acid content balanced for health purposes. The fatty acid composition of the triglycerides comprises by weight: Oleic: 60-92% Linoleic:...
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4948618 |
Process for tempering edible plastic fat products
A process for tempering edible plastic fat products such as margarine and shortenings which comprises crystallizing with cooling a starting material of fats and oils with or without other...
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4946703 |
Processes for products from true yam
A variety of different food products, prepared from tuberous varieties of the true yam family, Dioscoreaceae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.
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