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US20130295268 Modified Lipids Produced from Oil-Bearing Microbial Biomass and Oils  
Chemically modified lipids and methods for their preparation are provided.
US20130005005 Modified Lipids Produced from Oil-Bearing Microbial Biomass and Oils  
Chemically modified lipids and methods for their preparation are provided.
US20130266714 OILS AND FATS WITH IMPROVED SPATTERING BEHAVIOUR  
Edible oil with improved spattering behaviour containing 0.01 to 1% w/w hydrophobin.
US20110177181 Modified grape seed oils  
Edible oils are described which are extracted from dried fermented grape seeds isolated from a fermented grape pomace that has undergone fermentation, e.g., primary fermentation during wine...
US20130171302 SYSTEM AND METHOD FOR USING VEGETABLE OIL WITH MODIFIED RHEOLOGY AS POPCORN FAT  
Disclosed is a trans fat replacement system and a composition comprising a composition of an expanded, low-density carbohydrate and at least one edible oil wherein the expanded, low-density...
US20120141446 Oral Nutritional Supplement Delivery System  
A composition for increasing the bioavailability of nutrients in humans and animals comprising an oil base emulsion into which nutrients selected from the group comprising omega fatty acids,...
US20150079235 Hemp-Based Infant Formula and Methods of Making Same  
The present invention pertains to the field of nutrition and in particular a food product formulation based on protein and other nutrients extracted from oil seeds, such as hemp, for a plurality...
US20110064863 Mixture of Olive Oils  
The mixture of olive oils comprises a first monovarietal extra-virgin olive oil and a second monovarietal extra-virgin olive oil mixed together and selected from the list comprising: Picual,...
US20120156331 CHEESE-LIKE FOOD COMPOSITION AND A METHOD FOR PRODUCING THE SAME  
An object of the present invention is to provide a cheese-like food composition having physical properties and texture analogous to those of soft cheese and comprising a plant protein as a protein...
US20150245639 PET FOOD AND METHOD OF MANUFACTURING PET FOOD  
The present description relates to a method of manufacturing a pet food including adding a first oil or fat to food granules prepared by granulating a mixture of ingredients, subsequently baking...
US20130156922 Food product comprising a base ingredient comprising cereal seeds  
A vegetable-based food product, without saccharose, lactose and egg, includes a base ingredient having gluten-free cereal seeds, polished and/or wholegrain, and/or sprouted seeds and/or sprouted...
US20130202741 REDUCED FAT FOOD PRODUCT  
In one embodiment, a reduced fat food product includes a base system and a fat-mimicking system that imparts a characteristic associated with a higher fat content food product. The base system...
US20110195144 AGE-TAILORED NUTRITION SYSTEM FOR INFANTS  
The invention relates to the use of a protein source comprising whey and casein proteins for providing an age-tailored nutrition system to an infant which system comprises two infant formulas each...
US20130129801 AQUEOUS DISPERSION COMPRISING GALACTOLIPIDS AND METHOD FOR PRODUCTION THEREOF  
A method for preparing a dispersion of polar lipids in an ethanol-water mixture, the polar lipids including galactolipids. Anoil containing polar lipids including galactolipids is diluted using a...
US20140154393 CONJUGATED LINOLEIC ACID RICH VEGETABLE OIL PRODUCTION FROM LINOLEIC RICH OILS BY HETEROGENEOUS CATALYSIS  
The invention is generally directed to conjugated linoleic acid (CLA)-rich vegetable oil production from linoleic rich oils by heterogeneous catalysis. A heterogeneous catalytic vacuum...
US20130273229 AERATED FAT-BASED CONFECTIONERY  
Disclosed is an aerated fat-based confectionery that, unlike a conventional shell-type or tapered shape, has a novel shape, that is, a cubic or rectangular parallelepiped shape having top, bottom,...
US20130052175 OIL SUSPENSION-BASED MOLDED FOOD PRODUCTS  
A molded food product is provided that has a high fat and protein content and a low carbohydrate content. The food product is suitable for human or animal consumption. The food product can serve...
US20130288318 HIGH OLEIC ACID OILS  
The present invention relates to extracted lipid with high levels, for example 90% to 95% by weight, oleic acid. The present invention also provides genetically modified plants, particularly...
US20130177692 DHA RETENTION DURING CANOLA PROCESSING  
This disclosure concerns vegetable oils and products containing the same comprising poly-unsaturated fatty acids. In some embodiments, this disclosure concerns novel oil processing methods that...
US20110038991 SYSTEM FOR NUTRITIONALLY IMPROVING, PREPARING AND INTRODUCING INNOVATIONS INTO OILS FOR FOOD USE  
The invention relates to a method for nutritionally preparing oils for food use using natural and biological products and nutraceuticals, providing a system which is environmentally friendly and...
US20130344226 OIL OR FAT COMPOSITION FOR PROCESSED SEA FOODS, AND PROCESSED SEA FOOD COMPRISING SAME  
A fat or fatty oil composition for a processed sea food contains 10% by mass or more of a transesterified fat or fatty oil obtained by using at least one palm-based fat or fatty oils or more as a...
US20130209617 COMPOSITIONS AND METHODS FOR USE IN PROMOTING PRODUCE HEALTH  
Provided herein are compositions comprising one or more of a stilbenoid, stilbenoid derivative, stilbene, or stilbene derivative and a produce coating. The resulting compositions are coatings...
US20130036519 Compositions and Methods for the Control of Root Lesion Nematode  
The present invention discloses gene targets, constructs and methods for the genetic control of plant disease caused by nematodes of the genus Pratylenchus (root lesion nematodes). The present...
US20130171321 REDUCED-FAT FOODSTUFFS AND COOKING OILS, AND METHODS FOR MAKING SAME  
The present invention relates to a newly identified lipase belonging to the Ustilaginaceae family of Basidomycetes and variants thereof. The invention also relates to polynucleotides encoding the...
US20110166224 DIACYLGLYCEROL RICH FATS, OILS AND FUNCTIONAL FOODS  
Disclosed is a fat or oil useful for cooking applications which includes from 10 to 90% by weight diacylglycerols, and has a SFI of at least 15% at room temperature. In particular embodiments, the...
US20120093995 Heat-Stable Filling With Cereal-Derived Ingredients  
A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a...
US20110195061 COMPOSITION AND METHOD TO ALLEVIATE JOINT PAIN USING A MIXTURE OF FISH OIL AND FISH OIL DERIVED, CHOLINE BASED, PHOSPHOLIPID BOUND FATTY ACID MIXTURE INCLUDING POLYUNSATURATED EPA AND DHA  
Beneficial and synergistic effects for alleviating joint pain and symptoms of osteoarthritis and/or rheumatoid arthritis have been found using a mixture of fish oil and fish oil derived, choline...
US20100316778 FORMULATION OF MILK-BASED BEVERAGES FOR CARBONATION  
A composition for addition to a milk or milk-based beverage, in which a preferred embodiment of the composition includes on a w/w basis (to a total of 100) Silica between about 1% to about 10%,...
US20120164276 Dressing  
Bound salads and other food products can enjoy decreased separation with the addition of a source of glucomannan, especially at from 0.1 wt % glucomannan and higher. Glucomannan absorbs...
US20120184483 LACTOFERRIN AND NEURONAL HEALTH AND DEVELOPMENT IN THE INFANT GUT  
The present invention relates generally to the field of neuronal health, neuronal protection and neuronal development. One embodiment of the present invention relates to a composition that can be...
US20150164101 1,3-SPECIFIC INTRAESTERIFICATION  
The present invention relates to a method for increasing the SUS content in an oil or in an olein fraction, comprising performing 1,3-selective enzymatic intraesterification on a natural starting...
US20100323068 COLD WATER SOLUBILITY OF POWDERS  
The present invention relates to powders, preferably milk-based powders, in particular instant drink powders which have improved cold water solubility. It further relates to capsules comprising...
US20130045320 METHOD OF PRODUCING LOW TRIGLYCERIDE OLIVE OIL AND NOVEL FRACTIONS  
The present invention relates to a novel method for separating an edible oil, such as extra virgin olive oil, into useful fractions. In one embodiment the triglycerides are separated as a fraction...
US20150208684 COOKING OILS AND FOOD PRODUCTS COMPRISING ESTOLIDES  
Cooking and frying oils comprising estolide compounds are described. Also described are methods of making food products comprising cooking or otherwise preparing at least one article of food with...
US20110318453 METHOD FOR PRODUCING FATS AND OILS  
The present invention discloses a safer, more effective and industrially suitable method for producing fats and oils rich in a XUX triglyceride wherein the contents of a XXX triglyceride and a XX...
US20100323079 OILY FOOD AND METHOD FOR PRODUCING THE SAME  
An object of the invention is to develop an oily food which has low viscosity relative to the oil content, (that is, if the viscosity is comparable, the food has a lower oil content and thus has a...
US20150010689 PROCESS FOR PRODUCING MATERIAL FOR FOOD OR BEVERAGE  
Heating an oil from a plant or animal while supplying oxygen at a dissolved oxygen supply speed of not less than 0.058 mg/L/min to the oil from plant or animal is a convenient production method of...
US20140235733 PLANTS EXPRESSING DELTA6-DESATURASE GENES AND OILS FROM THESE PLANTS CONTAINING PUFAS AND METHOD FOR PRODUCING UNSATURATED FATTY ACIDS  
The present invention relates to an improved process for the preparation of unsaturated fatty acids and to a process for the preparation of triglycerides with an increased content of unsaturated...
US20120269951 HIGH MELTING POINT SUNFLOWER FAT FOR CONFECTIONARY  
The present invention is based on the finding that stearin fats, obtainable by dry or solvent fractionation of sunflower high-stearic and high-oleic oils, optionally with seeding with tempered...
US20110189320 EDIBLE OLIVE POMACE OIL CONCENTRATED IN TRITERPENIC ACIDS, PROCEDURE OF PHYSICAL REFINING UTILISED FOR OBTAINMENT THEREOF AND RECOVERY OF FUNCTIONAL COMPONENTS PRESENT IN THE CRUDE OIL  
Procedure of refining crude olive pomace oil obtained through centrifuging or decantation of the pomace, comprising the stage of filtration of the starting crude olive pomace oil carried out...
US20100317735 HIGH EICOSAPENTAENOIC ACID OILS FROM IMPROVED OPTIMIZED STRAINS OF YARROWIA LIPOLYTICA  
Described are engineered strains of the oleaginous yeast Yarrowia lipolytica capable of producing an oil comprising greater than 50 weight percent of eicosapentaenoic acid [“EPA”], an ω-3...
US20110177227 TRANS-FREE FAT BASE FOR APPLICATION IN FILLING CREAMS  
A fat base is described comprising a mixture containing from 4 to 20% C12:0 lauric acid, preferentially from 5 to 17%, from 30 to 50% C16:0 palmitic acid, preferentially from 34 to 45%, and 4 to...
US20110274790 NOURISHING OIL COMPOSITION FOR INFANTS AND YOUNG CHILDREN  
A nourishing fluid oil composition for young children and babies to be consumed during the transition period between breast feeding or bottle feeding and a fully varied diet comprising 35% or more...
US20120263853 HIGH DIGLYCERIDE STRUCTURING COMPOSITION AND PRODUCTS AND METHODS USING THE SAME  
Novel structuring compositions and food products including those compositions are provided. The compositions comprise a mono- and diglyceride mixture and have high levels of β′ crystals and small...
US20110107446 METHODS AND COMPOSITIONS FOR PLANT PEST CONTROL  
The present invention is directed to controlling nematode infestation. The invention discloses methods and compositions for use in controlling nematode infestation by providing recombinant DNA...
US20140205735 Bake-Stable Creamy Food Filling Base  
Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that...
US20120263859 Bake-Stable Creamy Food Filling Base  
Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that...
US20110257268 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,...
US20150157047 Whey Protein Composition with a Reduced Astringency  
The invention relates to a sterilized liquid or semi-solid acid enteral composition comprising per 100 ml 9 to 20 g of non-hydrolysed globular proteins, fat and at least 100 mg of divalent metal...
US20120030834 METHODS AND COMPOSITIONS FOR ROOT KNOT NEMATODE CONTROL  
The present invention discloses gene targets, constructs and methods for the genetic control of plant disease caused by nematodes of the genus Meloidogyne (root knot nematodes). The present...