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8182857 |
Edible products with low content of saturated and trans unsaturated fats
The present invention relates to a structured, fat continuous edible product, wherein the edible product contains, expressed on total product basis, less than 35 wt. % of saturated fatty acids,...
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8163315 |
Foodstuff
There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been...
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8153407 |
Process for producing a triglyceride
A process for the production of a composition comprising 1,3-dioleyl-2-palmitoyl glyceride (OPO) comprises subjecting a palm oil stearin, with an iodine value (IV) between about 2 and about 12 to...
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8147895 |
Process for the preparation of a spreadable dispersion
Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is...
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8143310 |
Reduction of sterols and other compounds from oils
A process for the removal of sterols, specifically cholesterol, from a triglyceride oil, preferably a marine triglyceride oil, said process comprising contacting an oil with an adsorbent,...
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8137729 |
Method of making complexed fat compositions
A process of preparing a complexed fat composition in a continuous process is provided. The process comprises mixing a cyclodextrin with a solvent in an in-line mixing system at a temperature of...
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8133526 |
Fat compositions
Low-lauric, low-trans fat compositions useful for food and other applications.
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8124152 |
Fat granules
Granule comprising lipid powder particles having a microporous structure.
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8080275 |
Composition for reducing fat migration in food products
A composition for reducing or substantially eliminating oil or fat separation in a food product is described. The composition includes a source of saturated fat and a recrystallization agent. A...
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8057837 |
Microwave popcorn with viscous liquid fat and method of preparation
Disclosed are microwave popcorn articles including a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave...
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8053015 |
Hard fat
Disclosed is a hard fat which can be a basic ingredient for obtaining a margarine or shortening having favorable meltability in the mouth of a lauric fat, and also having favorable plasticity, as...
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8043649 |
Edible fat and oil, process of producing the same, and chocolate containing fat and oil composition
[Purpose] To provide edible fat and oil that can further improve blooming resistance, and chocolate having further improved blooming resistance than that of conventional chocolate. [Constitution]...
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8034391 |
Polyunsaturated fatty acid-containing oil product and uses and production thereof
The present invention includes a solid fat composition that includes an oil having saturated fat and a microbial oil having a long chain polyunsaturated fatty acid and an emulsifier. In particular,...
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8025913 |
Process for the preparation of an edible dispersion comprising oil and structuring agent
The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion...
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7998521 |
Non-hydrogenated hardstock fat
Non-hydrogenated hardstock fat wherein the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of...
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7972638 |
Foodstuff
There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been...
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7959966 |
Viscous fat compositions having low amounts of trans-fat, methods and products
Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to...
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7947323 |
Low-trans fats for confectionery and bakery fat compositions
The present invention relates to a process for the production of a fat composition for confectionery or baking applications. According to this process, a starting fat composition containing palm...
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7927647 |
Plastic fat composition
A plastic fat composition to be used mainly as a margarine or shortening having a low content of trans fatty acids, and superior qualities without generating coarse crystals and the like even...
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7923050 |
Oil composition for coating
An oil-and-fat composition for coating that simultaneously exhibit both significantly conflicting properties: drying quickly at ambient temperature and hardly peeling off (when eaten), and a food...
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7879384 |
Structured glycerol esters useful as edible moisture barriers
Lipid compositions are provided that are effective as edible moisture barriers for reducing moisture migration between food components. The lipid compositions include a mixture of structured...
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7854953 |
Foodstuff supplement and method of producing same
A foodstuff supplement and method of producing the foodstuff supplement. The method includes forming a liquid phase and adding vitamins to the liquid phase at a temperature below that at which...
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7854954 |
Compositions with a chicken flavour, use and production thereof
The present invention provides with a method for producing compositions with a chicken flavor. The compositions of the invention can be obtained by applying the following method: (a) preparing a...
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7807208 |
Trans free hard palm oil fraction, trans free non-hydrogenated hard structural fat and fat blends and methods
A trans free hard palm oil fraction, a trans free non hydrogenated hard structural fat and a fat blend using the trans free non hydrogenated hard structural fat and liquid oils suitable for the...
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7794773 |
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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7781001 |
Foodstuff
There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been...
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7771772 |
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...
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7736684 |
Viscous fat compositions having low amounts of trans-fat, methods and products
Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to...
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7727574 |
Method of producing water-containing chocolates
The present invention provides a method of producing water-containing chocolates in which an aqueous component and a fat and oil composition containing tri-saturated fatty acid glyceride crystals...
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7727569 |
Method of dry fractionation of fat or oil
It is intended to provide a procedure for, in the fractionation of vegetable butter, transesterified fat or oil, isomerized hydrogenated fat or oil, etc. without the use of solvents, obtaining...
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7718211 |
Low trans-stereoisomer shortening system
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...
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7718204 |
Foodstuff
There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been...
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7700146 |
Low-trans for confectionery fat compositions
The present invention relates to a process for the production of a fat composition suitable for use as a confectionery fat, wherein a starting fat composition which contains between 20 and 95 wt %...
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7691428 |
Non-hydrogenated vegetable oil based shortening containing an elevated diglyceride emulsifier composition
A mono-, di-, and triglyceride emulsifier composition is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least...
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7687096 |
Non-hydrogenated vegetable oil based margarine for puff pastry containing an elevated diglyceride emulsifier
A mono-, di-, and triglyceride emulsifier is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65%...
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7648724 |
Intermolecular compounds of fatty acid triglycerides
There are provided an intermolecular compound of (a) di-saturated medium chain fatty acids mono-saturated long chain fatty acid triglyceride and (b) 1,3-di-saturated long chain fatty acids...
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7645473 |
Fat composition
A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20% SSS,5 to less than 20% SUS5 to less than 25% SSU10 to 39% SU2 andat least 20% U3,...
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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...
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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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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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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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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 t...
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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...
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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 cry...
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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...
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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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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...
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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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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...
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