|
Match
|
Document |
Document Title |
|
|
US20130323379 |
NATURAL CLOUDING SYSTEM FOR BEVERAGE APPLICATIONS
A natural clouding system is provided, which includes a natural oil, a natural emulsifier, a natural acid, a natural aqueous component, and a natural preservative including ethanol, glycerin, or... |
|
|
US20110105433 |
LECITHIN AND LC-PUFA
The present invention relates generally to the prevention/and or stopping of the generation of off-flavours in food products. In particular is the present invention directed to the formulation of... |
|
|
US20110118351 |
Stabilized Formulations of Fatty Acids
Disclosed herein are stabilized powder and aqueous formulations comprising a substantially water insoluble lipophilic bioactive compound and a micelle-forming surfactant. In one embodiment, the... |
|
|
US20120045556 |
A COOKING OIL COMPOSITION
A cooking composition comprising a non-hydrogenated vegetable oil, lecithin, monoglycerides, and optionally citric acid esters. The cooking composition is a homogenous, transparent liquid at... |
|
|
US20120301583 |
Oil and Fat Composition for Deep Frying
The present invention provides an oil and fat composition that can prevent not only coloring caused by heating and cooked odor during heat cooking, but also increase in acid value, as well as that... |
|
|
US20120034353 |
High Pressure Homogenization In Combination With Functionalized Egg For Production Of Emulsion-Based Food Products
An emulsified food product and method of making and using are provided herein. The emulsified food product has a small oil droplet size while also providing increased viscosity in a stable... |
|
|
US20120121772 |
PURIFYING CRUDE PUFA OILS
A process for preparing an oil mixture of an T6 PUFA (such as ARA) with T3 PUFA (such as DHA and/or EPA) is described which can he included into edible formulations such as foodstuffs, and in... |
|
|
US20130266704 |
WATER-IN-OIL EMULSION COMPRISING OMEGA-3 FATTY ACIDS AND PROCESS FOR THE MANUFACTURE OF SAME
The present invention relates to a water-in-oil emulsion comprising 15-90 wt. % of a fat phase having a solid fat content at 20° C. (N20) of at least 10%; and 10-85 wt. % of aqueous phase, said... |
|
|
US20140295042 |
METHOD FOR REJUVENATING AGED FOOD OILS
A method of rejuvenating aged food oils or compositions containing PUFAs or such oils by addition of ascorbyl palmitate; such rejuventated food oils and compositions as well as the use of ascorbyl... |
|
|
US20120121775 |
Constructed non-dairy creams
A constructed non-dairy ice cream is prepared by making an aqueous emulsion of a flavorful non-dairy fat composition, dispersing an emulsion stabilizer in the aqueous emulsion, warming the... |
|
|
US20080014322 |
Olive Polyphenols Concentrate
A process in which olive polyphenol concentrate is obtained from a by-product of olive oil extraction comprising the steps of: a) mixing the by-product with a polar solvent to give a... |
|
|
US20060216381 |
Aqueous lecithin dispersions
There is disclosed an aqueous lecithin dispersion comprising water and specified lecithins. |
|
|
US20090123619 |
SHORTENINGS AND METHODS OF MAKING AND USING THEREOF
Described herein are shortenings with improved properties such as increased hardness, minimal trans fat, and reduced saturated fats. Methods for preparing the shortenings involve the use of one or... |
|
|
US20090155433 |
Food Precursor Composition, Method for its Production and Uses Thereof
There is disclosed a fluid or semi-fluid ready-to-use food precursor product being suitable for producing sauces, thickenings or pastry such as waffles, pancakes, muffins, sugar bread etc. The... |
|
|
US20120070866 |
PURIFIED PYRROLOQUINOLINE QUINONE FORTIFIED FOOD
Food products fortified by purified PQQ and methods of application and production are disclosed. A method of preserving a food product comprising admixing an effective amount of purified PQQ or a... |
|
|
US20090311394 |
ANTIMICROBIAL MICELLES FOR FOOD APPLICATIONS
The present invention relates to methods for improving the microbiological safety and stability of foods by the use of food-grade micelles that encapsulate antimicrobial agents. The invention also... |
|
|
US20130116342 |
SALT-RESISTANT EMULSIONS
The invention relates to methods of modulating the stability of emulsions, especially the stability of emulsions to flocculation and coalescence. The use of peptide emulsifiers comprising at least... |
|
|
US20060188618 |
Food composition contain lecithin
There are disclosed food compositions having specific lecithin products. |
|
|
US20060182855 |
Preparation of coated powder
There are disclosed baked food products containing specific lecithin products. |
|
|
US20100183786 |
PALM PHENOLICS AND FLAVONOIDS AS POTENT BIOLOGICAL AND CHEMICAL ANTIOXIDANTS FOR APPLICATIONS IN FOODS AND EDIBLE OILS
This invention relates to the use of palm phenolics as natural antioxidants and food preservatives. In particular, the present invention relates to antioxidant compounds derived from a plant... |
|
|
US20110123695 |
CRYSTAL GROWTH INHIBITOR FOR FATS AND OILS
An inhibitor for crystal growth of fats and oils, containing a polyglycerol fatty acid ester, which is an esterified product formed between a polyglycerol and a fatty acid, the polyglycerol having... |
|
|
US20060177550 |
Emulsions
There are disclosed lecithin products that can impart emulsion capacity and emulsion stability to emulsions, and also emulsions containing the lecithins that have good emulsion capacity and good... |
|
|
US20090117238 |
Acidic Oil Droplet-in-Water Type Emulsion and Application Thereof to Foods
An object of the present invention is to provide acidic oil-in-water emulsified foods with enhanced microwave resistance, heat resistance, or freezing and thawing resistance, and low- or... |
|
|
US20100047389 |
FOOD OR BEVERAGE CONTAINING HIGHLY UNSATURATED FATTY ACID,AND PROCESS FOR PRODUCTION THEREOF
[PROBLEMS] To prevent the generation of deterioration odor caused by the oxidation of a food or beverage containing a highly unsaturated fatty acid (HUFA)-containing fat-and-oil during storage,... |