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5932275 |
Palm kernel oil blends
The present invention provides oil blends suitable for use as cocoa butter substitutes. These oil blends are based on palm kernel oil and its derivatives, and include palm kernel oil, hydrogenated...
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5922390 |
Peanut oil from enhanced peanut products
A peanut line and seed and oil products derived therefrom wherein the seed has an oleic acid content of from about 74% to about 84% and a linoleic acid content of from about 2% to about 8%, each...
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5916623 |
Processed fat and oil composition
The present invention provides a processed fat and oil composition comprising (1) fat and oil, (2) a polyglycerol saturated fatty acid ester having an average degree of esterification of 40% or...
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5916612 |
Preparation of granular food product for instant food preparation
A granular food product for preparation of instant foods is prepared by mixing an oil or fat with an edible carbohydrate and/or protein powder materials to obtain a first mixture, and then further...
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5912041 |
Canola shortening for food applications
A shortening comprising a partially hydrogenated plastic canola having a maximum saturated fatty acid content of about 11.7% and suitable for frying foods.
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5912042 |
Fat blends containing diglycerides
Fat-blends suitable for food applications are disclosed. These blends contain 10-60% diglycerides (A), 90-40% triglycerides (B) wherein (A) contains ≥70% SU-diglycerides, including high melting...
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5902797 |
Nutritional supplement for use in the treatment of attention deficit
A nutritional supplement comprising approximately from about 5 to about 25 grams carbohydrate; approximately from about 1 to about 25 grams protein; and approximately from about 1 to about 10 grams...
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5897906 |
Oil and fat composition for frying
The present invention relates to an oil and fat composition for frying comprising: (A) an oil and fat having a solid fat content of 3 to 20% by weight at 20°C., and (B) a polyglycerin fatty acid...
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5897905 |
Food dressing
Process for the preparation of water continuous emulsions, containing 10 to 60 wt. % of dispersed oil. The emulsion contains protein obtained from egg, milk, vegetables or fruit, but no substantial...
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5885643 |
High stability canola oils
Hydrogenated canola oils having improved oxidative stability are disclosed. These oils have relatively low levels of trans-fatty acids and saturated fatty acids, yet possess an oxidative stability...
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5886037 |
Nutritional composition for the treatment of hypertriglyceridaemia and hyperchylomicronaemia
A nutritional composition comprising fats and optionally carbohydrates, proteins and other food constituents, in which the fatty acids of the fats consist of: --55-95 wt. % n-3 polyunsaturated...
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5882703 |
Product containing Mortierella sect. schmuckeri lipids
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...
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5880300 |
Phospholipid-based 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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5879736 |
Process of making a hard butter composition
A hard butter additive composition which comprises the middle melting point fraction of random interesterified palm stearin is provided. The hard butter additive composition of the present...
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5876770 |
Process and formulation for improved texture and melt of reduced-fat cheese product
The invention generally relates to a reduced-fat cheese product and a method for producing such product. More specifically, this invention relates to reduced-fat, low-fat or fat-free natural...
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5871799 |
Foods and beverages having decreased digestive and absorptive properties
Foods and beverages having decreased digestive and absorptive properties characterized in containing 40 weight % or more all saturated acyl chain triglyceride contains only stearic acid and/or...
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5872271 |
Endogenous vegetable oil derived from helianthus annuus seeds wherein the levels of palmitic acid and oleic acid are provided in an atypical combination
Sunflower plants, seeds capable of forming the same, and a novel endogenous vegetable oil derived from such sunflower seeds are provided. The plants have the ability to yield an endogenous...
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5869124 |
Edible spread
An edible spread which comprises a water and oil emulsion in which the fat phase is essentially a single, natural vegetable fat and processes for producing such a spread. While certain non-physical...
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5869125 |
Whipped low fat spread
The present invention provides an oil-in-water emulsion spread that has a low fat content and good spreading properties at all temperatures from 4° C. to 25° C. The present whipped spread...
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5863589 |
Pourable canola oil for food applications
A pourable partially hydrogenated canola oil having a maximum saturated fatty acid content of about 9.6% and a maximum trans fatty acid content of about 22.1% especially suitable for food...
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5861187 |
Oil from canola seed with altered fatty acid profiles and a method of producing oil
The oil from a canola seed with an altered fatty acid profile is disclosed to have low FDA saturates; high oleic acid; low linoleic acid; low stearic acid; and low linoleic acid plus linolenic...
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5858444 |
Food and beverages having decreased digestive and absorptive properties and method of preparing the same
Foods and beverages having decreased digestive and absorptive properties characterized in containing 40 weight % or more all saturated acyl chain triglyceride consisting only of stearic acid and/or...
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5858441 |
Low fat spread
A fat continuous spread having less than about 35 wt. % of a fat phase and a method of preparing the spread are described. The fat blend of the product must have a solid fat content at 10° C. of...
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5858439 |
Reduced calorie fat mimetics comprising esterified propoxylated monoglycerides and diglycerides
The present invention relates to esterified propoxylated monoglycerides (EPMG) and diglycerides (EPDG) and reduced calorie food products containing said compounds. Both EPMG and EPDG can be...
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5843497 |
Increasing the HDL level and the HDL/LDL ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids
A method of increasing the HDL concentration and the HDL/LDL concentration ratio in human serum by providing a balance between a sufficient and required proportion of cholesterol-free saturated...
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RE35964 |
Ruminant animal feed supplement
A process and feed composition for supplying fatty acids to ruminant animals which comprises feeding saturated fatty acids in the form of triglycerides to the animals. These highly saturated...
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5824354 |
Process for reducing sterols and free fatty acids from animal fat
The process for reducing sterols and free fatty acids from animal fat entails forming an oil-in-water emulsion using a mixing device such as a pump or an in-line mixer; and then pumping the...
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5817351 |
Calcium fortified low pH beverage
Liquid beverages for supplementation of dietary calcium are disclosed. The beverages of this invention use calcium glycerophosphate as the source of calcium, acidulants, vitamin C and optionally,...
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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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5795614 |
Method of making a reduced fat emulsified dressing
The present invention is directed to a method for making oil-in-water food dressing emulsions which do not contain starch or gums. In accordance with the method, a premix which includes, a fat such...
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5795969 |
Soybean vegetable oil having elevated concentrations of both palmitic acid and stearic acid
A soybean vegetable oil obtained by crushing and extraction from mature soybean seeds is provided in which the endogenously formed concentrations of both palmitic acid (C16:0) and stearic acid...
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5792358 |
Method for the separation of a hydrophobic liquid phase melted medium into high and low melting point fractions
A method for separating an oil or anhydrous fat in hydrophobic liquid phase into a high melting point fraction and a low melting point fraction. The method comprises a step of tangential flow...
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5789010 |
Malodors reduction
The invention concerns a method of reducing the organoleptic effect of undesirable aldehydic components in a triglyceride or derivative thereof by addition of a reaction product of an amine and an...
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5783247 |
Flavoring composition containing oxidized triglyceride fats, fatty acids, of fatty acid derivatives
Process for preparing a flavoring composition suitable as a butter flavor block by subjecting triglyceride fats, fatty acids or fatty acid derivatives to oxidizing conditions, comprising: (a)...
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5780288 |
Process to destroy biological activity in protein-containing feed
A product and process for animal feed ingredients free of biologically active proteins as well as bacteria and viruses. The process comprises the steps of: treating a proteinaceous mixture with...
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5776536 |
Reduced fat chocolate and method of manufacture
A reduced fat chocolate preparation comprising lipid vesicles is disclosed. Also disclosed is a method of manufacturing the reduced fat chocolate preparation. The chocolate has less fat than...
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5773073 |
Water-in-oil emulsion containing a polyglycerol fatty acid ester having erucic acid as the main fatty acid component
A water-in-oil emulsion having a high water content and an excellent emulsion stability. The water-in-oil emulsion contains a polyglycerol fatty acid ester the main constituting fatty acid...
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5770253 |
Fodder and method for production of fodder containing lipids of low melting temperature, in particular fodder for aquatic organisms
A fodder contains lipids having a low melting point, especially a fodder for aquatic organisms, wherein the lipids are carried within a crystalline structure formed by other lipids, emulsifiers or...
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5763745 |
Soybeans having low linolenic acid content and palmitic acid content of at least eleven percent
Methods are described for the production of soybean varieties and lines exhibiting linolenic acid contents of less than about 2.5% of the total fatty acid composition as determined by gas...
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5762994 |
Obtention of protein and lipid compositions from fruit kernels
Protein and lipid compositions are obtained from fruit kernels, particularly stone fruit kernels, by grinding the kernels in water to obtain ground kernel matter in an aqueous dispersion and...
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5760082 |
Dietetic foods containing conjugated linoleic acids
A dietetic food which contains a safe and effective amount of conjugated linoleic acid (CLA).
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5750845 |
Soybeans capable of forming a vegetable oil having a low saturated fatty acid content
A method is described for producing soybean varieties and lines exhibiting low palmitic acid contents of less than about 6.0% of the total fatty acid composition down to no more than about 2.4% or...
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5747080 |
Method for the preparation of popped cereal products enriched with vitamins, mineral nutrients and/or trace elements
The invention relates to a process for producing popped grain products enriched with vitamins, minerals and/or trace elements, especially popcorn. Before or during popping of the raw grain kernels...
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5744187 |
Nutritional powder composition
A composition of natural and herbal products which may be compounded in dry form into a mixture which is readily soluble in a fluid for ingestion by humans. When digested, the mixture provides...
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5744145 |
Preparation of lipid compositions for cosmetic products
Oil mixtures, which provide lipid compositions for restraining skin degeneration, contain, by weight, 30% to 50% rice bran oil and 15% to 25% sesame oil and also contain additional oil, which...
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5736187 |
Process of making phenylalanine-free food for infants and small children
A phenylalanine-free nutrient base for infants and small children, sad also a process for the production thereof, are provided. This nutrient base, in addition to an amino acid mixture which has...
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5736174 |
Alkoxylated alcohol fat substitutes
Alkoxylated alcohols containing both short and long chain oxyalkylene units are useful as reduced calorie fat substitutes in food compositions. The alkoxylated alcohols provide good organoleptic...
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5731019 |
Coated food product containing a non-starch containing coating composition
A coated food product containing a non-starch containing coating composition is disclosed; the composition includes: 2 to 10% oligosaccharides, 3 to 12% soluble protein, 10-60% vegetable oil, 0 to...
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5725900 |
Co-pressing of oilseeds
The present invention discloses a method for obtaining oil mixtures comprising wheat germ oil characterized in that the oil is obtained by co-pressing of wheat germs with oil containing seeds or...
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5714672 |
Soybean designated elginEMS-421
A novel soybean seed and plant designated ElginEMS-421 having ATCC Accession No. 97617 and its descendents are provided. Such soybean seed exhibits an elevated palmitic acid (C16:0) content of at...
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