|
Match
|
Document |
Document Title |
|
|
7618670 |
Trans free non-hydrogenated hard structural fat and non-hydrogenated hard palm oil fraction component
A trans free non hydrogenated high C-16 type palm fat suitable for the manufacture of trans free non hydrogenated hard structural fat that is being suitable for use in the manufacture of low SAFA...
|
|
|
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...
|
|
|
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,...
|
|
|
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...
|
|
|
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...
|
|
|
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...
|
|
|
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...
|
|
|
7494681 |
Food products comprising fat and a salt
Food compositions comprising 5-80% wt of triglycerides of fatty acids, 2-80% wt of an edible salt, which compositions contain less than 15% moisture, wherein the amount of H3 (triglyceride of 3...
|
|
|
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...
|
|
|
7390522 |
Composition and coated bakery products
A composition which is suitable as a replacement for chocolate comprises: at least one ingredient selected from the group consisting of cocoa-derived materials and sugars; and at least 25% by...
|
|
|
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:...
|
|
|
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...
|
|
|
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...
|
|
|
7226630 |
Edible moisture barrier for food and method of use products
An edible moisture barrier for food products is provided. This edible moisture barrier is highly effective in preventing moisture migration within a multi-component food product between food...
|
|
|
7223435 |
Triglyceride fat
Preparation of a fat phase suited for the preparation of food compositions which contain liquid or solid particles stably dispersed in the fat phase, which preparation comprises mixing 0.25–20...
|
|
|
7201933 |
Lamellar liquid crystals in viscous oil product
Disclosed is a viscous oil product made by combining an oil or oil-containing product with a crystallizing agent, moderately heating the mixture and allowing the mixture to cool, forming lamellar...
|
|
|
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...
|
|
|
7144595 |
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...
|
|
|
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,...
|
|
|
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...
|
|
|
7056949 |
Oil/fat composition
An oil/fat composition comprising 5 to 99.9 wt. % of a monoglyccride having, as fatty acid constituents thereof, 15 to 90 wt % of an ω 3-unsaturated fatty acid having less than 20 carbon atoms, 1...
|
|
|
7037549 |
Oil and fat compositions having antifoaming effect
An oil and fat composition exhibiting an antifoaming effect, which comprises: (i) at least 50% by mass of triglycerides comprising fatty acids, wherein the fatty acids comprise fatty acids having 6...
|
|
|
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.
|
|
|
6984408 |
Pastry fat composition incorporating botanically derived unhydrogenated oils
A pastry fat composition and a method of preparing a puff pastry with improved lift and flakiness using such a pastry fat composition are provided. The pastry fat composition comprises botanically...
|
|
|
6932996 |
Coated flaked fats
An apparatus and method of preparing solid flakes of fats and emulsifiers having a Solid Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a...
|
|
|
6929816 |
Fat compositions for use in food
Fatty acid esters, such as the unsaturated fatty acid esters of sterols and/or stanols, are used as a replacement for a substantial portion or all of the undesirable saturated and trans-unsaturated...
|
|
|
6908635 |
Flat plate flaking device
An apparatus and method of preparing solid flakes of fats and emulsifiers is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier.
|
|
|
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...
|
|
|
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...
|
|
|
6793956 |
Low-moisture, reduced fat, lipid-based fillings
Reduced-fat, low-moisture lipid-based fillings. The lipid-based fillings can be used in a variety of food products. The low moisture, reduced fat, lipid-based filling comprises at least about 20%...
|
|
|
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...
|
|
|
6773741 |
Water-in-oil type emulsified fat and/or oil composition
The present invention provides a water-in-oil type emulsified fat and/or oil composition of which emulsification is stable in spite of containing a high content of water and which is excellent...
|
|
|
6770316 |
Low water activity filling
A flavored filling having a low water activity. The filling includes a flavoring agent, an edible oil, and humectant. The edible oil can include a high and a low melting temperature oil. The high...
|
|
|
6743458 |
Reduced fat lipid-based fillings
Creamy, reduced fat, low-moisture lipid-based fillings. The fillings comprise: (a) at least about 20% non-digestible lipid; and (b) from about 0.5% to about 35% crystallizing lipid. The fillings...
|
|
|
6682768 |
Butter flavored flakes
An edible particle composition with fat, flavor and an N 20 of ≧20 is described. The edible particle composition may have butter flavor and can be mixed with a variety of spices, even in the...
|
|
|
6667043 |
Technical di- and triglyceride mixtures
A process for making technical di/triglyceride mixtures involving: (a) providing a vegetable oil; and (b) partially transesterifying the vegetable oil by reacting it with a component selected from...
|
|
|
6605309 |
Food composition
Food compositions including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically forms about 20 to 35 wt. % of the food composition. The...
|
|
|
6596767 |
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...
|
|
|
6596337 |
Food composition in the form of a dry emulsion, preparation method and use thereof
The invention concerns a dry emulsion characterised in that it is obtained by drying a dispersion of at least a weakly soluble edible substance also called active substance (MA) in a continuous...
|
|
|
6592925 |
Dough especially for baked goods and method for making
The present invention comprises a dough. The dough comprises a fat selected from a group consisting of one or more of a single fractionated fat, a double fractionated fat, cocoa butter or mixtures...
|
|
|
6576287 |
Edible fat-based discrete flavoring additive with anhydrous dextrose and optional fructose component
An edible anhydrous fat-based discrete flavoring additive may be provided in the form of chips, flakes, or chunks. It contains less than 2% by weight of moisture; from 2% to 10% by weight of...
|
|
|
6500479 |
Fat blends with crystal modifiers
Blends containing a vegetable fat or a blend of vegetable fats and at least 0.1 wt % of a composition comprising ursolic acid and oleanolic acid in a weight ratio of 1:00 to 99:1 display a number...
|
|
|
6497914 |
Oil-and-fat feedstock for production of cream and low-oil cream composition
There is provided a low oil cream composition which does not require a large amount of any particular emulsifying agent but has good physical properties after the whipping as well as good flavor...
|
|
|
6495189 |
Process for producing fat composition
Disclosed is a method of producing a fat and oil composition comprising the steps of melting a fat and oil, or emulsion comprising fat and oil, and crystallizing the above-mentioned fat and oil by...
|
|
|
6495188 |
Plastic and semisolid edible shortening products with reduced trans-fatty acid content
Esterified propoxylated glycerine (“EPG”) may replace up to 100% of the partially hydrogenated vegetable oil content of an edible shortening product to produce a stable emulsion containing less...
|
|
|
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...
|
|
|
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...
|
|
|
6447833 |
Peanut butter stabilizer and method for manufacturing stabilized peanut butter
A novel peanut butter stabilizer, suitable for preventing the separation of oils from peanut butter during storage, is disclosed. The peanut butter stabilizer contains: (a) a substantially...
|