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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...
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...
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%...
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...
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...
7247334 Low-residue, easy-cleaning and low-viscosity structured lipid pan release compositions and methods  
Medium chain triglyceride oils are interesterified with long chain edible oils in order to form interesterified structured lipids. These structured lipids find special application in food service...
7186434 Pourable fatty dispersions  
Liquid margarines and other pourable dispersions which contain a hardstock fat derived from plant waxes. The fat consists of a mixture of triglycerides, which fat is non-hydrogenated and contains...
7182971 Oil composition  
Disclosed herein is an oil composition comprising the following components (A) and (B):(A) 15 to 70% by weight of diglycerides in which less than 15% by weight of the constitutive fatty acids are...
7169430 Low trans-stereoisomer shortening systems  
Shortening systems are prepared which include hydrogenated edible oils that are hydrogenated in a manner to minimize the formation of trans-stereoisomers. A conditioned catalyst is used which...
7141265 Oil/fat powder  
Provided is an oil/fat powder comprising the following Components (A), (B) and (C): (A) 15 to 79.9 wt. % of a glyceride mixture containing 5 to 84.9 wt. % of triglycerides, 0.1 to 5 wt. % of...
7101584 Micro-molecular hyper-saturation of conventional cooking oils for high altitude and confined space applications  
The instant invention is directed toward a process of Micro-Molecular Hyper-Saturation or Microsaturation, which results in transforming common, whole, Essential Fatty Acid (EFA) rich cooking oils...
6863915 Aerated flake shortening  
An aerated flaked fat product is provided and a process for production of aerated flaked fat products is provided, the process allows the incorporation of gas into the aerated flake fat product and...
6827963 Fats and oils composition for reducing lipids in blood  
The present invention relates to fats and oils composition for reducing lipids in blood, comprising a triglyceride in which specified fatty acids are artificially combined at the first portion, the...
6793959 Low viscosity structured lipid pan release compositions and methods  
Medium chain triglyceride oils are interesterified with long chain domestic oils in order to form interesterified structured lipids. These structured lipids find special application in pan release...
6713118 Edible oil and production process thereof  
Disclosed herein are an edible oil containing at least 15% by weight of diacylglycerol and 2 to 10% by weight of phytosterol and being a transparent liquid at normal temperature, wherein the...
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....
6565909 Stable whipped frostings  
A low density, ready-to-serve frosting is provided that can be stored for extended periods of time with little or no separation of the aqueous and shortening phases and with minimal volume changes....
6562394 Flowable nondigestible oil and process for making  
A flowable nondigestible oil composition having a Consistency in a temperature range of 20° C. to 40° C. of less than about 600 P.sec (n−1) , preferably less than about 400 P.sec (n−1) . The...
6544579 Trans-isomer-free fat blend and a process for forming the trans-isomer-free fat blend  
A method of processing a liquid fat component and a solid fat component that includes heating a mixture that includes the liquid fat component and the solid fat component to form a liquified fat...
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...
6472006 Oven-stable edible moisture barrier  
An oven-stable edible moisture barrier for food products is provided. This oven-stable moisture barrier is useful in preventing moisture migration within a multi-component food product between...
6461662 Palmitoleic acid and its use in foods  
Blends of glycerides and/or fatty acids comprising 20 to 65 wt % C16:1 fatty acid, balance other fatty acids with 12 to 24 C-atoms and having a C16:1 to C16:0 fatty acid ratio of more than 2.0 and...
6416801 Process for controlling the solidification or crystallization of fats and fat-containing foods  
The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the...
6410078 Triglycerides, rich in polyunsaturated fatty acids  
Triglycerides, that have at least two long chain polyunsaturated fatty acids L 1 and L 2 , from which at least one is present for more than 20 wt %, while the weight ratio L 1 :L 2 is at least 2...
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:...
6395324 Pourable fatty dispersions  
The present invention provides a hardstock fat which is suitable for stabilizing a dispersion of a non-fat phase in a triglyceride oil, including liquid margarines, which hardstock fat consists of...
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...
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...
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...
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...
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...
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...
6113971 Olive oil butter  
Novel butters and shortenings made from monounsaturated oils such as olive oil are disclosed.
6106879 Fried food and shortening  
A fat composition is provided containing 55 to less than 95% by weight of diglycerides, in which 55 to less than 93% by weight of the fatty acid groups present are unsaturated fatty acid groups,...
6087391 Method of rendering organic compounds soluble in fatty systems, novel chemical complexes of such compounds and various applications of the complexes  
Organic compounds containing at least one hydrophilic group are rendered soluble in fatty systems by the formation of a chemical complex with a carrier selected among fatty acid esters of...
6054167 Pelletized shortening  
A pelletized shortening is prepared by a process which includes melting, cooling, solidifying and extruding natural and/or synthetic shortening materials to provide shortening pellets or chunks...
6048564 Bakery shortening substitute, bakery products containing the same, and preparation method  
An emulsion composition useful as a reduced-fat shortening substitute in bakery applications which comprises an emulsion with an aqueous phase containing water and konjac as a gelling agent and a...
6033703 Beta-stable low-saturate, low trans, all purpose shortening  
A beta stable plastic shortening exhibiting reduced levels of saturates and trans fatty acids and a unique process is disclosed. The shortening is particularly useful in confectionary, baking, and...
6022577 High stearic acid soybean oil blends  
Fat products containing high stearic acid soybean oil blended with other processed or unprocessed oils or fats and having a solids content of at least about 4%, preferably at least about 6%, at 8°...
5994404 Nervonic acid compositions  
A baby or infant composition is provided which comprises one or more nutrient materials and, as a supplement, nervonic acid or a functional derivative thereof or an immediate biochemical precursor...
5972400 Vegetable oil for the preparation of pastry  
The present invention concerns a vegetable alimentary oil, preferably virgin or extra-virgin olive-oil, carried to a particular solid state, so as to increase notably the volume for making it...
5958499 Fluidized fat  
A FLUIDIZED fat composition is described which has an oil blend of 90-99.8 wt. % of an unhydrogenated liquid oil and 10-0.2 wt. % of a fully hydrogenated fat having an iodine value of less than 10...
5935627 Non-trans, non-temper filling fats  
A novel fat-blend for low trans filling fat compositions or for wrapper margarine that upon use do not display posthardening comprise: SUS, SSU and SU 2 -triglyceriden, wherein: i) the...
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...
5928704 Process for preparing a fat for preventing fat blooming of chocolate  
There is disclosed shortening for chocolate which contains SUS type triglycerides whose constituent fatty acids contain SUS saturated fatty acids having 20 to 24 carbon atoms and SSU type and/or...
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.
5908655 Shortening system, products therewith, and methods for making and using the same  
Disclosed and claimed are shortening systems and methods for making and using the shortening system The shortening system can contain vegetable oil and a stearine fraction obtainable from the...
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...
5866187 Baking formulation containing pelletized shortening  
A pelletized shortening is prepared by a process which includes melting, cooling, solidifying and extruding vegetable oil to provide shortening pellets or chunks which, without requiring further...
Matches 1 - 50 out of 162 1 2 3 4 >