|
Match
|
Document |
Document Title |
|
|
6248389 |
Method for the preparation of a cream substitute
A formed cream substitute for the addition to hot meals and a method for its preparation. The formed cream substitute for the addition to hot meals is formed by working 20 to 60% cream powder and...
|
|
|
6248784 |
Infant formula and methods of improving infant stool patterns
The invention is directed to an improved infant formula containing a lipid blend that softens the firmer stools associated with typical infant formula. A specific formula in accordance with the...
|
|
|
6245365 |
Food products containing Mortierella sect. schmuckeri
The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing...
|
|
|
6242013 |
Method and composition for enhancing oleic acid content of milk produced by ruminants
A method of enhancing the oleic acid content of milk produced by a ruminant, the method including processing a high oleic material to form a ruminally-protected high oleic material that is...
|
|
|
6238720 |
Gelled emulsion products containing chitosan
A sterilized, gelled emulsion product which contains protein, lipid, carbohydrate and a binder. The binder is made up of chitosan or a mixture of chitosan and a polyphosphate. The emulsion product...
|
|
|
6238715 |
Chew toy for dogs and method of making the same
A animal product filled chew toy for dogs comprises a relatively hard hollow casing. A relatively soft animal product filling that includes a preservative, a gelling agent, an animal fat and a meat...
|
|
|
6235331 |
Modified fish oil type material containing highly unsaturated fatty acid and/or esters thereof, and a composition containing said material
An improved modified fish oil type material which does not generate special fish oil offensive odor after long term preservation and does not generate offensive odor by heating, that is, superior...
|
|
|
6235335 |
Method of making a reduced calorie reconstituted milk composition
Reduced calorie reconstituted milk and milk products are prepared by replacing some or all of the fat in reconstituted milk with a fatty acid-esterified propoxylated glycerin composition which has...
|
|
|
6231913 |
Food product dressings and methods for preparing food product dressings
The present invention provides oil-in-water emulsion food product dressings and a method for preparing oil-in-water emulsion food product dressings. The method achieves an increase in the viscosity...
|
|
|
6231897 |
Method for producing green-fodder based feed
Process for the production of a feed based on green fodder, which has undergone a silaging process, wherein, prior to the silaging process, at least one oil-containing or fat-containing substance...
|
|
|
6231914 |
Fat blend for margarine and W/O spreads
A process for producing a fat blend, usable as hardstock in margarine and W/O spreads, comprising interesterifying a fat mixture comprising 30-55% liquid vegetable oil and 45-70% of a fat having at...
|
|
|
6229033 |
Fat products from high stearic soybean oil and a method for the production thereof
Fractionation of high stearic soybean oils and their use for the production of edible oils and fat products suitable for confectionary and high stability applications is disclosed. High stearic...
|
|
|
6228408 |
Antifungal complexes and method of making
A complex comprising natamycin complexed to one or more proteins. Processes for producing the same. Compositions containing the same. Use of the complexes as a preventative antifungi treatment for...
|
|
|
6228417 |
Fat composition and frothing oil-in-water emulsion
The objects of the present invention are to provide a whippable oil in water type emulsion, which possesses good heat resistance, excellent melting properties in mouth, freshness and cold feeling,...
|
|
|
6221354 |
Immunological tolerance inducer kit
A method for inducing immunological tolerance in mammals which comprises feeding an antigen to a mammal, wherein the mammal is not allowed to ingest a fat-soluble component or a fat-soluble...
|
|
|
6214372 |
Method of using isomer enriched conjugated linoleic acid compositions
Compositions and methods of using conjugated linoleic acid preparations enriched for the t10,c12 and c9,t11 isomers are disclosed. It is found that preparations of conjugated linoleic acid...
|
|
|
6214406 |
Method of making an extruded instant granular food product
A process for the production of a free flowing and instantly dispersible and/or soluble granular food product, which comprises preparing a mix of an oil or fats and powdery carbohydrates and/or...
|
|
|
6214405 |
High stability peanut oil
Peanuts and peanut oil having improved stability and resistance to oxidative degradation as a result of improved fatty acid profile. Edible compositions containing such peanuts and oil, and a...
|
|
|
6210739 |
Oil blend compositions
The present invention is directed to novel oil blends suitable for use in edible products. More specifically, the invention is directed to oil blends including palm kernel oil, hydrogenated palm...
|
|
|
6210700 |
Enhancement of transplant graft survival through nutritional immunomodulation with omega-9 fatty acid dietary supplement therapy
An improved immunomodulatory therapy for enhancement of depressed host defense mechanisms and improving allograft survival rates comprising the use of omega-9 unsaturated fatty acids to alter the...
|
|
|
6203841 |
Organoleptic whippable foods with improved temperature stability and improved whipping performance
A whippable food product suitable for preparing a stable whipped confection, comprising an oil-in-water emulsion of (1) a triglyceride fat component wherein at least about 50% or more of the fatty...
|
|
|
6203825 |
Method and composition to protect an obligate carnivore from a disease of abnormal carbohydrate metabolism
The present invention includes a method to treat an obligate carnivore for a disease of abnormal carbohydrate metabolism. The method includes the step of feeding the carnivore a nutritionally...
|
|
|
6197357 |
Refined vegetable oils and extracts thereof
A method of producing unsaponifiable rich refined vegetable oils by refining crude vegetable oils with a weak acid salt, e.g., a carbonate salt, to produce a refined vegetable oil and a soapstock...
|
|
|
6190720 |
Dispersible sterol compositions
The present invention pertains to a food ingredient comprising one or more sterols, one or more fats and one or more emulsifiers, as well as to methods of making the food ingredient and food...
|
|
|
6190721 |
Spread
The invention provides a spread which contains phospholipids, has a 60% or less than 60% by weight oil phase, and exhibits an increase in conductivity at 36° C. to 0.2 mS/cm or more than 0.2 mS/cm...
|
|
|
6183762 |
Oil body based personal care products
The present invention provides novel emulsion formulations which comprise oil bodies. The invention also provides a method for preparing the emulsions and the use of the emulsions in various...
|
|
|
6183796 |
Monounsaturated fatty acid compositions and method of making
Monounsaturated fatty acid compositions are made by heating isolated lower limbs of cattle in the presence of an effective amount of water and separating the oil produced to form a lipid...
|
|
|
6177114 |
Refining of edible oil rich in natural carotenes and Vitamin E
A process for the production of a natural carotene rich refined and deodorized oil by subjecting the oil to a pressure of less than 0.060 mbar and to a temperature of less than 200° C., wherein...
|
|
|
6171632 |
Animal feed gel
Nutritionally balanced, firm, flexible gels are prepared in shapes attractive to animals, e.g. in the shape of fish for fish-eating animals, the gels comprising: A. At least one gelling agent,...
|
|
|
6169190 |
Oil of Brassica napus
Oil produced from the seed of Brassica napus plant has an oleic acid content of 71.4-77.4% and a linoleic acid content of no more than 3%. The oil is useful in food and industrial applications. The...
|
|
|
6166076 |
Taste enhancing food additives
Cis-polyunsaturated fatty acids stimulate taste receptor cells in the mouth. The addition of free fatty acids to foods, such as low calorie fat substitutes or sugar substitutes, can make the foods...
|
|
|
6165534 |
Food compositions
A food composition having a softening point of at least about 115° F., and composed of an emulsion and a chemically set gel. The emulsion is prepared from water and a fat; the chemically set gel...
|
|
|
6162480 |
Fortification of a vegetable fat with antioxidants
For at least one day olive fruits are soaked in vegetable oil, preferably in olive oil, with the effect that polyphenols diffuse into the surrounding oil. The raise of polyphenols in this oil is at...
|
|
|
6159523 |
Composition based on fish oil
Fish oil concentrates, having: ≥40% of long chain poly unsaturated fatty acids <20% of saturated fatty acids (C 14 -C 18 ) <15% oleic acid <12% C 16 :1 --fatty acid and with...
|
|
|
6159507 |
Food composition containing an omega-6/omega-3 unsaturated fatty acid balance modifier
The present invention discloses an omega-3/omega-6 unsaturated fatty acid balance modifying composition whose active ingredient is a dioxabicyclo(3.3.0)octane derivative represented with general...
|
|
|
6156369 |
Food spreads
The present invention is of a food spread containing a mixture of at least one edible oil of natural or synthetic origin and a monoglyceride. The oil is preferably one or more of the oils from the...
|
|
|
6153248 |
Low-fat spread
In preparation of a salt-containing low-fat spread with no more than 40 wt. % fat content, it is possible to provide a salt-containing low-fat spread which melt well in the mouth and the...
|
|
|
6149961 |
Fat substitute formulation and methods for utilizing same
A fat substitute is disclosed comprising a Shea nut extract blended with a diluent fat to produce a plasticized Shea nut extract. The plasticized Shea nut extract can be readily substitute for a...
|
|
|
6146672 |
Water-in-oil emulsion fillings
A spreadable water-in-oil emulsion filling is provided comprising water, a fat phase comprising with a fat with a high SFI, or a combination of fats with high and low SFI's, a mixture of...
|
|
|
6143348 |
Low saturated fatty acid oils
Liquid oils with a SAFA-content of less than 5 wt % can be obtained by conversion of a fatty compound (A), preferably having a SAFA-level of more then 5 wt %, with a reactant (B), capable of...
|
|
|
6136349 |
Food seasoning, food ingredients and food item compositions and methods for their preparation
A method of preparing food seasoning, food ingredients and food items is disclosed, comprising the incorporation of plant sterols and/or stanols or their derivatives together with a raised level of...
|
|
|
6136364 |
Microcapsule flavor delivery system
The present invention is directed to a method for producing a microcapsule flavor delivery system. In the method, a mixture of a flavoring material selected from the group consisting of an oil...
|
|
|
6129944 |
Product, a method for its production, and its use
The invention relates to a product containing a microcrystalline plant sterol, a method for producing the product by pulverization, and use of the product for the manufacture of edible products....
|
|
|
6126985 |
Method, apparatus and composition for treating a bale of hay
The invention includes a composition, method and apparatus for use in treating a bale of hay. The composition is essentially free of ammonia, urea and lye, and contains about 10% to about 50% by...
|
|
|
6123977 |
Food spray containing grape seed oil
An oil-based food and cooking spray which may be sprayed on food to provide flavoring and/or on cookware to prevent food from sticking to the cookware surfaces which uses grape seed oil as its...
|
|
|
6123979 |
Wax ester compositions
Blends of wax-esters with beneficial health properties comprise: ≥ two different wax-esters in amounts of 5-95% and each having m.pt -10° C. to 80° C. blend displaying m.pt: 15 to 45% while...
|
|
|
6120823 |
Flavoring materials used in foodstuffs
A foodstuff having selected flavorant/antimicrobial compounds in an amount sufficient to result in a microbiologically stable foodstuff.
|
|
|
6117475 |
Fat based food products comprising sterols
The invention concerns a fat based food product comprising natural fat components which have a blood cholesterol lowering effect in amounts sufficient to obtain a blood cholesterol lowering effect,...
|
|
|
6117476 |
Healthy food spreads
The present invention is of a food spread containing a mixture of an edible oil of natural origin and a monoglyceride. The oil is preferably one or more of the oils from the group of olive oil,...
|
|
|
6113970 |
Lecithin based spray product
A food composition dispensed by a spraying mechanism comprising an oil phase comprising 10 to 80 wt. % of an edible oil based on total composition, 1 to 5 wt. % lecithin, an effective amount of an...
|