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6511696 |
Infant formula with free amino acids and nucleotides
A fat-rich powder provides the complete nutritional needs of an at-risk infant no more than one year old, who has acquired a milk allergy, such as cow's milk allergy (“CMA”), and/or an allergy...
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6504003 |
Synthesis of higher polyol fatty acid polyesters by transesterification
A process for synthesizing polyol fatty acid polyesters comprising the steps of (1) mixing ingredients comprising (a) unesterified first polyol having hydroxyl groups, (b) second polyol esterified...
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6500479 |
Fat blends with crystal modifiers
Blends containing a vegetable fat or a blend of vegetable fats and at least 0.1 wt % of a composition comprising ursolic acid and oleanolic acid in a weight ratio of 1:00 to 99:1 display a number...
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6497908 |
Turmeric-containing cooking oils and fats
One species or a mixture of a plurality of species of turmeric, which are made to contain a water content and dried after being irradiated with a far infra-red ray, is soaked in cooking oils and...
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6461651 |
Sodium-free iron complex for food fortification
Sodium-free iron II EDTA complexes useful for the preparation of iron-fortified processed foods are described. The complexes are prepared from water soluble ferrous salts and EDTA.Na 2 H 2 ,...
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6447824 |
Substitute for edible oil and fat
A substitute for edible oil and fat, which contains fine particles having an average particle size of 250 microns or less and a surface hydrophobic degree of 35 g or less as the oil absorption...
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6447832 |
Coconut concentrate deflavoring process
A process effective for providing a deflavored coconut concentrate is provided. More specifically, a coconut concentrate is processed to separate coconut oil from coconut concentrate fibrous...
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6444242 |
Microencapsulated oil or fat product
The invention relates to a microencapsulated oil or fat product, wherein at least one oil or fat is dispersed in the matrix material as particles or drops having an average diameter of less than or...
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6440464 |
Nutritive composition for cardiovascular health containing fish oil, garlic, rutin, capsaicin, selenium, vitamins and juice concentrates
The present invention relates to the use of nutritional supplement compositions to overcome nutritional deficiencies typically associated with the normal mammalian diet. The compositions of the...
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6440469 |
Plant protein for nutritional products and method of making same
The present invention relates generally to a method of producing plant proteins for use in nutritional products that have reduced levels of phytoestrogens, manganese or nucleotides. More...
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6436464 |
Elemental nutritional products
An emulsifying system for elemental diet compositions is provided that contains a protein source that may be a extensively hydrolyzed protein, free amino acids, short-chain peptides, or a mixture...
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6432468 |
Domestic fowl eggs having a high content of highly unsaturated fatty acid, their production process and their use
The present invention provides domestic fowl eggs having a high content of arachidonic acid and optionally docosahexaenoic acid obtained by feeding egg-laying domestic fowls ω6 highly unsaturated...
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6428832 |
Late addition of PUFA in infant formula preparation process
The present invention relates to a process for the preparation of a polyunsaturated fatty acid (PUFA)-containing food, such as an infant formula, where a composition comprising a PUFA is added at a...
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6426100 |
Method for improving bone modeling and chondrocyte functioning in growing canines
A process is provided for promoting bone modeling and chondrocyte functioning in growing canines. The process includes administering to a growing canine a pet food composition which includes an...
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6410067 |
Equine neutraceuticals
We describe a highly stable oat oil-conjugated linoleic acid isomeric mixture composition as an ingredient in an oral neutraceutical supplement and method of delivery to equine that meets the...
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6410063 |
Composition and method
A diet which induces a state of ketosis in a canine or feline which comprises an edible composition relatively high in fats and relatively low in carbohydrates.
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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:...
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6399118 |
Process for storing enriched nematodes
A process for preserving and storing nematodes having an increased feeding value for later use as needed in the feeding of aquaculture organisms. In this process, nematodes are enriched with an...
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6394230 |
Sterol esters as food additives
A food additive useful for lowering serum cholesterol in humans contains a sterol or stanol ester of a fatty acid or a dicarboxylic acid ester of a sterol or stanol made by reacting a sterol,...
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6391864 |
Food supplement containing a cartilage supplement
The present invention relates to a food supplement, either in the form of a snack bar or a beverage, which contains cartilage supplements. The cartilage supplements include chondroitin sulfate,...
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6391356 |
Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same
Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at...
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6387883 |
Method for the prevention and treatment of cachexia and anorexia
The present invention relates to methods and nutritional compositions for the prevention and treatment of cachexia and anorexia. The methods of the invention comprise administering a composition...
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6387433 |
Fluid emulsified shortening composition
The present invention provides a fluid emulsified shortening composition for use in yeast-raised food processing which will remain fluid at room temperature and improve the quality of yeast-raised...
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6383550 |
Fruit kernel protein and lipid extract compositions
Protein and lipid extract isolate compositions of fruit kernel, particularly stone fruit kernel, origin. The composition is obtained from fruit kernels, particularly stone fruit kernels, by...
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6376482 |
Use of mesophase-stabilized compositions for delivery of cholesterol-reducing sterols and stanols in food products
Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol...
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6368653 |
Use of mesomorphic phases in food products
Mesomorphic phases of edible surfactants can advantageously be added to food products to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk...
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6361817 |
Low calorie nut butters
A reduced calorie and reduced fat nut butter composition, particularly a peanut butter. Fatty acid-esterified propoxylated glycerin compositions are used and incorporated into the nut butter...
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6361814 |
Method and arrangement for processing cocoa mass; resulting products
Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder....
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6352730 |
Suspension for adding a controlled amount of ingredient to a food product
An improved method of adding food-additive ingredients to a food product, particularly a reduced fat fried snack product, and an ingredient suspension containing a flowable edible, preferably a...
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6348229 |
Food comprising thixotropic composition of unsaturated fat and process for manufacture thereof
The present invention relates to food products having a thixotropic composition containing an unsaturated oil in high proportion and to the process of preparing a food product comprising an...
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6346286 |
Sorptive purification for edible oils
Pre-treatment sorbents suitable for sorptive pre-treatment of edible oils prior to bleaching are produced by mixing a clay mineral composition with a dry granular organic acid.
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6346289 |
Fat solidifying agent, fats, and foods
A setting agent of fats and oils which comprises an ester of a fatty acid having 20 or more carbon atoms, or comprises the ester and at least one compound selected from the group consisting of...
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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...
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6337100 |
Sunflower seeds with enhanced saturated fatty acid contents
Antisense expression of a stearoyl-ACP desaturase gene in sunflower results in more than a four-fold increase in seed stearate, and can enhance palmitate content as well. Thus, sunflower oil...
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6326050 |
Oil or fat composition containing phytosterol
An oil or fat composition comprising an oil or fat comprising 15 wt. % or more of a diacylglycerol and 1.2 to 20 wt. % of phytosterol, dissolved or dispersed in the fat and oil is provided here,...
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6326035 |
Method for the separation of rapeseed germ and rapeseed germ oil
The purpose of the present invention is to efficiently separate and utilize the rapeseed germ. The present invention relates to a method for the production of a fraction containing a rapeseed germ...
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6326031 |
Method of decreasing cholesterol and triglycerides levels with a composition containing fish oil, garlic, rutin, and capsaicin
The present invention relates to nutritional supplements to the human diet used to increase levels of HDL, and decrease levels of O-LDL, cholesterol, and triglycerides in human blood plasma. More...
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6303803 |
Removal of sterols from fats and oils
Disclosed is a method for reducing the sterol, for example cholesterol, content of sterol-containing substances such as fats and oils. The method provides an efficient and cost effective process...
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6299914 |
Compositions and methods for calcium fortification of dairy products and oleaginous foods
Calcium amino acid chelate complexes for fortification of dairy products and oleaginous foods, dairy products and oleaginous foods fortified with calcium amino acid chelate complexes, and methods...
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6294207 |
Calcium fortification of oleaginous foods
A calcium amino acid malic acid chelate complex for fortification of oleagnious foods which is stable, bioavailable, and palatable is disclosed. Further, oleaginous foods fortified with the calcium...
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6290997 |
Beverages with improved texture and flavor impact at lower dosage of solids
A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a...
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6287624 |
Foods containing fat or oil
The invention provides foods containing diglycerides which upon ingestion into the body, are hardly accumulated as body fat, are utilizable more positively as energy. The diglycerides are excellent...
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6277430 |
Fat emulsions
Novel fat-continous emulsion, containing a blend with emulsifying properties is obtained by the blending of: 0-90% of a partial glyceride (=A); 0-80% of a phospholipid (=B); 0.01-99.98% of a long...
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6277433 |
Fat mixtures
Randomized fats from triglycerides are disclosed which have a fatty acid composition of: 20-50% C18:0, 30-60% C18:1, 5-15% C16:0 and 0-15% C18:2. The fats display a solid fat content at the...
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6277431 |
Anticholesterolemic edible oil
An edible oil is provided that decreases the synthesis, absorption and blood level of cholesterol by a human patient, increases the excretion of cholesterol from the human patient, curtails...
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6278006 |
Transesterified oils
Oils containing a triacylglycerol polyol ester and a non-glycerol polyol ester are described, as well as methods of making such oils. Methods for improving lubrication properties of a vegetable oil...
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6270828 |
Canola variety producing a seed with reduced glucosinolates and linolenic acid yielding an oil with low sulfur, improved sensory characteristics and increased oxidative stability
A canola line has been stabilized to produce seeds having an α-linolenic acid content of less than that of generic canola oil, more preferably less than or equal to about 7% α-linolenic acid...
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6268010 |
Reduced calorie fat mimetics with an average number of oxyalkylene groups per molecule of no more than five
Reduced calorie fat mimetics comprising fatty acid-esterified alkoxylated polyol compositions having an average number of oxyalkylene groups per molecule of no more than 5 and from 5 percent to 39...
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6251460 |
Refining of vegetable oil
The present invention relates to a process for refining high acidity vegetable oil that includes a) stripping an optionally bleached vegetable oil with steam at a temperature of 120 to 250° C....
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6248909 |
Triglyceride and composition comprising the same
The present invention provides a novel triglyceride and a composition containing that novel triglyceride having a triglyceride structure of the human breast milk type, which triglyceride has a...
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