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7585990 Low trans-fatty acid fat compositions; low-temperature hydrogenation, e.g., of edible oils  
The present disclosure provides low trans-fatty acid fat compositions, methods of hydrogenating unsaturated feedstocks (e.g., oils), and hydrogenation catalyst compositions. One exemplary method...
7579034 Stabilisers useful in low fat spread production  
The present invention relates to methods for producing low fat spread emulsions stabilized with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium...
7413762 Process of making refried beans containing an oil substitute and product thereof  
A method for making a bean-based oil substitute comprising the steps of (a) homogenizing comminuted cooked beans in an aqueous liquid dispersion to form a homogenate, and (b) mixing an edible oil...
7279191 Method of forming a non-fractionated, room temperature pourable butter  
A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature...
7118773 Edible spread containing a natural fat phase  
Edible W/O emulsion spread comprising a continuous fat phase which contains a natural structuring hardstock fat, which hardstock fat contains at least 45 wt. % of SOS triglyceride (S is C18-C24...
7108888 Triglyceride fat  
Process for the preparation of an edible triglyceride fat which is able to structure a liquid oil which process comprises the steps selecting a triglyceride fat A and a triglyceride fat B,...
7098246 Natural compounds and their derivatives for the prevention and treatment of cardiovascular, hepatic and renal diseases and for cosmetic applications  
The present invention refers to the use of phenolic compounds and their derivatives represented by formula I wherein R 1 and R 2 are selected from among: OH, OCOalkyl, or OCOalkenyl, and R 3 is...
6994882 Vegetable oil having elevated stearic acid content  
Vegetable oils having an elevated stearic acid content and a low polyunsaturates content are described. A confectionery product containing oils of the invention is also described.
6838107 Method of preparing an improved low-calorie, low-fat food foodstuff  
This relates to foodstuffs containing maltitol. More particularly, this invention relates to improved fat-containing foodstuffs, wherein the improvement includes the partial or total replacement of...
6808737 Trans free hard structural fat for margarine blend and spreads  
A Trans free structural fat suitable as a margarine fat blend for the manufacture of low SAFA (Saturated Fatty Acid) poly/mono unsaturated margarine and spreads and fat blends for...
6793955 Method of forming a butter/margarine blend  
A method of forming a butter/margarine blend that includes removing water of butterfat from a feed material that includes butter to yield an intermediate, combining a non-dairy fat with the...
6777018 Edible spread containing a natural fat phase  
Edible W/O-emulsion spread of which the fat phase comprises a vegetable hardstock fat, which hardstock fat contains at least 5 wt. % of Allanblackia fat and/or Pentadesma fat and which preferably...
6773733 Structured particulate systems  
Structured particulate systems of active solid organic components in a matrix in a weight ratio of 99:1 to 1:99 and a mean weight diameter of 25 to 500 microns wherein the active organic component...
6692789 Reduced fat spreadable corn syrup compositions and methods of preparation thereof  
The present invention relates to a corn syrup composition that can be used in many applications in place of butter, margarine or other spreadable products. The corn syrup composition is lower in...
6692762 Process for the preparation of materials with a high content of long chain polyunsaturated fatty acids  
Compositions comprising glycerides containing conjugated linoleic acid moieties. These glycerides are prepared by an enzymatic conversion process which is selective to provide specific isomers,...
6673383 Method for improving the performance of a food product  
A method for improving the chalky-off taste and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt %...
6638547 Prepared foods containing triglyceride-recrystallized non-esterified phytosterols  
A prepared food product for ingestion by mammals is described and methods for preparing such products. The food product includes an oxidation-resistant fat-based composition substantially free of...
6589587 Pourable water and oil containing emulsions comprising gas bubbles  
The invention relates to pourable water and oil containing emulsions comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase....
6579557 Food product comprising gas bubbles  
The invention relates to food products comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase, and whereby said gas bubbles have a...
RE38009 Zeaxanthin formulations for human ingestion  
Preparations are disclosed containing the 3R-3′R stereoisomer of zeaxanthin as a sole detectable isomer, packaged for oral ingestion by humans as a therapeutic drug or nutritional supplement....
6521276 Stabilized food composition  
A stabilized food composition with a reduced dry matter content, wherein the stabilizing agent is a fructane or fructane mixture in an amount of 1-15 wt % and to 1-25% of the water content of said...
6479070 Compositions containing pinolenic acid and its use as a health component  
Pinolenic acid can be used in the form of a food supplement, a pharmacentical composition or as part of a food composition as anti-inflammatory agent. The pinolenic acid used herefore suitably is...
6475548 Preparation of a blend of triglycerides  
Triglyceride fat comprising a stearin fraction of a high stearic, high oleic sunflower oil and a margarine fat phase comprising said stearin in admixture with a liquid vegetable oil in a weight...
6468578 Process for preparing a spread  
Butterlike spread not containing a substantial amount of butter fat which is prepared starting from a concentrated vegetable fat cream. The surface average, size (D 3.2 ) of the fat droplets of the...
6461661 Butterlike compositions and methods of manufacturing same  
A butterlike composition which includes a solidified emulsion of at least one vegetable oil, water and at least one hydrocolloid the composition having butterlike properties.
6423363 Aqueous dispersion  
Aqueous dispersions of plant sterols and other high melting lipids. The dispersions are useful in spreads and other food products. The dispersions provide structure to the food products and their...
6348228 Low fat spread  
A water-continuous spread having: (A) a structuring amount of oligofructoses; and (B) from 0.1 to 7 wt % of fat.
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...
6333059 Shelf-stable butter containing microwave popcorn article and method of preparation  
Disclosed are microwave shelf stable popcorn articles that contain real butter. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to...
6322844 Low fat spread  
A water-continuous spread comprising: 10 to 50 wt % of an oligofructose and 0.05 to 30 wt % of a biopolymer other than oligofructose and less than 20 wt % of an oil phase.
6322843 Recirculation process for a fat continuous spread  
The process for pairing a fat continuous spread having from about 30 about 80% fat and having a trans fatty acid level of less than about 10% is described. An interesterified hardstock as described...
6322842 Water in oil stick product  
A fat continuous stick having up to 80% of a fat containing less than 10% trans fatty acids prepared by a process comprising the steps of selecting a structuring amount of an interesterfied...
6306449 Water-in-oil spread with water base fruit composition  
A heterogeneous edible spread having a water-in-oil composition and a varigate composition is disclosed. The water-in-oil composition and the varigate composition have humectant concentrations that...
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...
6277432 Reduced calorie plastic fat composition  
Described are reduced calorie edible plastic fat compositions based on mixtures of triglycerides being various combinations of short (C 2 to C 4 ), saturated long (C 16 to C 22 ), and...
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...
6248388 Edible laminated dough and edible lamination dispersion therefor  
Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination...
6231915 Stanol comprising compositions  
The invention regards a process for the preparation of a mixture of stanol and stanol fatty acid esters by esterification of phytosterols with a source for fatty acid moieties, in such a way that...
6203842 Multifunctional spread  
The invention relates to a low fat spread with low water content for application in baking without effecting organoleptic properties for cold use, (that is, spreads). The compositions of 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...
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...
6171637 Inversion process for making fat continuous spreads  
The invention relates to a process for preparing good quality low fat spreads (20-60%) more preferably in the range of 20-45% or 20-40% fat. This is achieved by the use of non gelling hydrocolloids...
6171636 Natural triglyceride fats  
Glyceride fat which comprises a mixture of glycerides originating from seed oils which have not substantially been subjected to chemical modification, which glycerides are derived from fatty acids...
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...
6159525 Edible fat-spread  
An edible fat spread is provided that comprises triglyceride fat the fatty acid residues of which include 0.05-20 wt % conjugated linoleic acid (CLA) residues. The spread has sensoric properties as...
6159524 Edible spread based on olive oil as the major fat component  
The present invention concerns the technical field of edible spreads. Consumers have exhibited a preference for fats which are relatively low in saturates, low in trans fatty acids, low in...
6156370 Process for making a margarine hardstock fat blend  
A margarine fat blend and a plastic W/O emulsion spread comprising 5-14% of a hardstock being a stearin fraction of an interesterified mixture of 25-65% unhardened lauric fat stearin and 75-35%...
6156362 Natamycin and chemical preservatives in foods and method of making  
A foodstuff is disclosed which also contains a sufficient amount of Natamycin in combination with reduced levels of selected chemical preservatives to prevent the outgrowth of yeast, mold and/or...
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...
6146675 Foodstuff preservation  
A natural microbiocidal and/or microbiostatic composition wherein the sole antibiotic antimicrobiocidal agent is Natamycin which inhibits or destroys yeast and mold in selected foodstuffs.
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