Matches 1 - 24 out of 24


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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,...

Matches 1 - 24 out of 24