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7615685 |
Methods of producing human or animal food from stably transformed, fertile maize plants
This invention relates to a reproducible system for the production of stable, genetically transformed maize cells, and to methods of selecting cells that have been transformed. One method of...
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7611744 |
Frying fats and oils
Compositions suitable for use as a frying fat or oil may be derived from palm oil by a process comprising interesterification and comprise triglycerides. The compositions may have a content of...
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7601380 |
Beverage clouding system and method
A beverage clouding system composition that comprises a sterol ester, stanol ester, or combinations thereof, an oil and a continuous aqueous phase is provided. Additionally, compositions of a...
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7595073 |
Use of siderophores and organic acids to retard lipid oxidation
The present invention provides methods for retarding lipid oxidation in food products. More specifically, this invention relates to the use of antioxidant compositions containing effective amounts...
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7592015 |
Use of high oleic high stearic oils
The invention relates to the use in food products, such as spreads, sauces, ice-cream, soups, bakery products, and confectionery products, and cosmetic products, such as creams, lotions, lipsticks,...
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7588791 |
Mixtures of triglycerides of natural polyunsaturated fatty acids with high polyunsaturated fatty acid content, method for producing same and use thereof
A process for increasing the concentration of PUFA triglycerides present in natural PUFA oils, in which a natural PUFA oil having a triglyceride content of more than 85% by weight, based on the...
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7575768 |
Dietary supplements and prepared foods containing triglyceride-recrystallized non-esterified phytosterols
A nutritional supplement, prepared food product, or direct food additive for ingestion by mammals, and methods for preparing such products, are provided. Products of the invention comprise an...
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7572475 |
Eggs with balanced lipid composition
The present invention is related to an egg obtained from a domesticated bird, in particular a layer, having a lipid fraction balanced in ω6 and ω3 fatty saturated fatty acids according to the...
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7553510 |
Stable homogeneous emulsifier-free suspension, its method of preparation and use in food compositions
The invention concerns a stable homogeneous emulsifier-free suspension of at least one hydrophobic substance and/or a substance whereof the melting point is higher than about 130° C., and a...
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7547459 |
Reduced trans fat product
The present invention relates to novel uses of cyclodextrins either separately or in combination with beta glucans, to reduce trans fat levels in food products and food intermediates, as well as to...
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7547458 |
Particulate creamer comprising fat and food compositions comprising said creamer
Particulate compositions comprising 10-90% wt of a matrix material and 10-90% wt of triglycerides of fatty acids, wherein of said triglycerides the amount of H3 (triglyceride of 3 saturated fatty...
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7524524 |
Triglyceride fat
A fat suited as fat phase for the manufacture of low fat spreads which are stable at elevated ambient temperatures which fat comprises a mixture of triglycerides, in which—2.5 to 5.5 wt. % of the...
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7524523 |
Oil in water emulsion
Non-dairy creams that comprise a mixture of triglyceride compositions, having a large variety in fatty acid and triglyceride compositions contained in the mix show improved storage stability and...
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7517545 |
Reduced-calorie fats containing behenic acid and process of making thereof
The invention relates to a reduced calorie fat and a process for the preparation of a reduced calorie fat, which includes esterification of edible oils with a source of behenic acid in the presence...
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7514244 |
Lipid and food compositions containing docosahexaenoic acid and docosapentaenoic acid
A process for preparing lipids which contain docosahexaenoic acid (DHA) and/or docosapentaenoic acid (DPA) is disclosed. The process includes the steps of cultivating in a medium a microorganism...
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7510737 |
Low carbohydrate fiber containing emulsion
An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible...
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7494680 |
Fat or oil composition
Provided is a fat or oil composition containing the following components (A), (B) and (C): (A) 100 parts by weight of a fat or oil containing from 0.1 to 10 wt. % of a monoglycerol monofatty acid...
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7494676 |
Process for the pre-treatment of vegetable oils for physical refining
The present invention relates to a simple and economically attractive process for the pretreatment of vegetable oils which involves (a) enzymatic degumming with commercially available phospholipase...
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7485329 |
Semiwet feed product
Semiwet feed product with a wrapping coating applied by a vacuum coating method, process for the manufacture of such a product, method for packaging the same and product packed using said method.
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7470527 |
Preparation of microbial oil
The present invention provides a process for the production of a microbial oil comprising culturing a micro-organism in a two stage fermentation process where, in a last stage that precedes the end...
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7470445 |
Oil or fat composition
There is provided an oil or fat composition composed chiefly of triglycerides wherein the amount of medium-chain fatty acids in all the fatty acids composing the oil or fat composition is 5 to 23%...
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7452470 |
Method of preparing a finely divided emulsion from a crude emulsion
A method of preparing a finely divided emulsion from a crude emulsion is proposed where the crude emulsion is forced through a porous membrane, wherein the porous membrane is constructed from two...
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7452448 |
Fat producing method
A method for producing a fat by distillation and purification while preventing isomerization. The distillation and purification is conducted under an acidic condition to prevent isomerization.
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7449205 |
Banana coating for enhanced quality on storage and shipping
Coatings for fruit, particularly respiring fruit, such as bananas or melons, are disclosed. The coatings comprise food grade materials selected from polysaccharides, proteins, lipids, waxes, and...
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7446215 |
Solid fat products from some liquid oil ingredients
A novel processing method of producing a solid fat products from air flotation sludge fat, vegetable soap stock and an oily liquid oil ingredient with more than 15% free fatty acid level on a fat...
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7445807 |
Agglomerated granular protein-rich nutritional supplement
A agglomerated granular protein-rich nutritional supplement includes a mixture of one or more of: edible nutritional food proteins; edible carbohydrates; edible fats; edible dietary vitamins and...
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7442399 |
Aroma-producing compositions for foods
An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the...
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7435441 |
Fat composition
A fat composition having a fat phase which, when completely melted at 70° C. and subsequently held at 0° C. for 30 minutes and then at 5° C. for 7 days, gives fat crystals which are β-form...
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7431955 |
Layered cereal bars and their methods of manufacture
A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment,...
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7413761 |
Method for treating a solvent-extracted plant residue with a fat
A method of treating solvent-extracted plant residue comprises (a) providing a plant residue of one or more plant parts with a reduced content of plant fats, the fats having been extracted by means...
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7410663 |
Oil or fat composition
The present invention relates to an oil or fat composition containing the following components (A) and (B):
(A) from 80 to 99.9 wt. % of a monoglyceride containing 20 to 75 wt. % of...
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7393552 |
Compositions comprising protein and fatty acid
Described herein are compositions comprising defined protein and lipid components. In particular, the compositions comprise:
(a) a protein component including a protein selected from whey,...
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7374788 |
Encapsulation of food ingredients
Oxygen sensitive oils or oils containing oil soluble oxygen sensitive substances are encapsulated in proteins which have been reacted with carbohydrates that contain reducing sugar groups. An...
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7364763 |
Method for selective delivery of lipid-soluble antioxidants into the polar lipid fraction of a food product
The invention relates to methods of reducing oxidation in foods by selectively adding one or more antioxidants to the polar lipid fraction of a food product.
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7351437 |
Pet food compositions comprising electrostatically charged gelatin
Animal feed compositions comprising amounts of protein, carbohydrate, fat and a functional ingredient for preventing hairball formation are provided. The functional ingredient comprises at least...
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7344748 |
Cream alternatives
Our invention concerns spreadable and/or spoonable water continuous, gelatin free cream alternatives comprising 10 to 50 wt % of a fat blend and up to 5 wt % of a biopolymer other than gelatin as a...
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7344747 |
Oxidative stabilization of omega-3 fatty acids in low linoleic acid-containing peanut butter
A food composition in which omega-3 fatty acids are stabilized against oxidation is disclosed. The food composition contains about 4 to about 100 weight percent of the composition in which...
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7329426 |
Treatment of vegetable oils or animal fats with sulfur or nitrogen donor compounds for animal food flavorings
Oils or fats from plants and/or animals are chemically treated to create flavor/palatability enhancer (FPE) products for use with animal foods, such as dog or cat food. This method involves mixing...
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7326431 |
Fat-emulsions
The invention provides water continuous or bicontinuous fat emulsions, comprising fat, protein, humectants and relatively low amounts of water and which emulsions display an water activity of 0.6...
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7309510 |
Stable cheese condiment
A cheese condiment is described. The cheese condiment is ambient stable, and not tart at a pH below 3.75. The cheese condiment contains an oil-in-water emulsion and cheese component that has been...
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7309508 |
Non-lauric, non-trans, non-temper fat compositions
A non-lauric, non-trans, non-temper (Non-LTT) fat composition comprising a fraction obtained from a randomised triglyceride mixture in which min. 90% by weight of the constituent fatty acids are:...
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7304089 |
Preparation for improved dietary utilisation
Food, feed or drug preparations are described that contain conjugated trans/cis-octadecatrienoic acid, and processes are described for their production. Inventive preparations preferably comprise...
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7288280 |
Complete feed for fish larvae and method for preparing same
The invention concerns a complete feed composition for fish larvae, characterized in that it has a phospholipid content not less than 8.5 wt. % of dry matter of the feed.
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7288278 |
Process for preparing vegetable oil fractions rich in non-tocolic, high-melting, unsaponifiable matter
A vegetable oil fraction rich in non-tocolic, high-melting, unsaponifiable matter is prepared by the following steps: A vegetable oil having a slip melting point of not more thatn 30° C. and a...
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7261909 |
Method of obtaining a hydroxytyrosol-rich composition from vegetation water
The invention provides olive-derived hydroxytyrosol. According to one aspect of the invention, vegetation water is collected from olives. Acid is added to stabilize the vegetation water and prevent...
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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...
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7247335 |
Triglyceride fat suitable for spread manufacture
Triglyceride fat which comprises HUU triglycerides and at least 18 wt. % of HOH and HLH triglycerides, while the ratio HOH:HLH is in the range 30/70 to 85/15, which fat is characterized in that the...
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7235277 |
Nut butter and related products and method of making same
Nut butters and nut spreads having improved sensory and textural characteristics are prepared by (a) mixing together nut solids, a stabilizing composition, and optionally an emulsifier: (b)...
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7232586 |
Oil or fat compositions
Oil or fat compositions contain the following ingredients:
(A) an oil or fat containing from 60 to 100% by weight of diglyceride, by 100 parts by weight of the oil or fat composition, the...
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7229657 |
Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same
A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a...
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