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Food Or Edible Material: Processes, Compositions, And Products > Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive > Fat Or Oil Is Basic Ingredient Other Than Butter In Emulsion Form Fat Or Oil Is Basic Ingredient Other Than Butter In Emulsion FormFat Or Oil Is Basic Ingredient Other Than Butter In Emulsion Form patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.07/12/07 - 20070160738 - Stabilised emulsion Novel oil phases for the preparation of beverage emulsions are disclosed, along with beverage emulsions, finished beverages and processes for their preparation. The density and viscosity are critical to achieving stable emulsions when using sugar beet pectin as emulsifier. ... 07/05/07 - 20070154617 - Savoury food composition comprising low-trans triglyceride fat composition Savoury food composition in a non-compressed free-flowing powdery form comprising powdered fat which is low in triglycerides of trans-fatty acids. More specifically, the fat comprises (a blend of) triglycerides of fatty acids, wherein the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and ... 06/28/07 - 20070148311 - Phytosterol esterification product and method of make same An ingredient suitable for use in the manufacture of specialty margarines and bakery shortenings with nutritional and functional benefits is the reaction product of a phytosterol material esterified with a saturated fatty acid material. The reaction product is substantially solid at ambient temperature, and thus is suitable for use as ... 06/28/07 - 20070148310 - Method for treating of oils and fats A method for treatment of oils and fats of high saturated fatty acid content whose treatment has been difficult, especially waste oils and fats and discharged oils and fats, characterized in that the oils and fats just prior to hydrolysis is subjected to ozone treatment and light irradiation treatment. ... 06/28/07 - 20070148309 - Essential oil and other substance solubilised products The invention relates to the processing of substances that are not soluble, or soluble with difficulty, in water, in such a manner that, introduced into water or oil, these substances can yield a clear solution and can be easily integrated with finest homogeneous distribution into foodstuff, cosmetics, pharmaceuticals, and nutrient ... 06/21/07 - 20070141223 - Phospholipid-stabilized oxidizable material Compositions and methods to reduce the oxidation of an oxidizable material are disclosed herein. A composition comprising a phospholipid-stabilized oxidizable material is disclosed. The composition comprises an oxidizable material, a phospholipid, and an optional protein. The phospholipid reduces the oxidation of the oxidizable material in the absence of water. ... 06/21/07 - 20070141222 - Processes of improving the quality of oil and products produced therefrom Oil of improved quality is produced by treating the oil with an active substance capable of reducing the anisidine value of the oil. Food products comprising the oil of improved quality are also disclosed. ... 06/21/07 - 20070141221 - Composition with health and nutrition promoting characteristics, containing interestified lipids and phytosterol, and related methods Medium chain triglyceride oils are interesterified with long chain domestic oils in order to form interesterified structured lipids. These structured lipids find special application in combination with phytosterols to provide compositions and methods for enhancing health and nutrition characteristics. The compositions have a structured lipid content of at least about ... 06/21/07 - 20070141220 - Composition enriched in diglyceride with conjugated linoleic acid The present invention relates to an oil composition containing a large amount of a diglyceride of conjugated linoleic acid (CLA), and more particularly to an oil composition with body weight control, anticancer, antioxidation and immune enhancement functions, which is based on a diglyceride of conjugated linoleic acid resulted from an ... 06/07/07 - 20070128330 - Phytosterol containing deep-fried foods and methods with health promoting characteristics Deep frying oils combined with phytosterols are instrumental in deep-fried food products and methods for enhancing health characteristics. The deep frying compositions have a phytosterol ester content of up to about 50 weight percent, and at least about 50 weight percent of the phytosterols are transferred into the food product. ... 05/03/07 - 20070098873 - Itfm extraction of oil seed An edible protein-containing meal for human and animal consumption and high quality food grade oils are obtained from oil seeds and other oil and protein containing plants. The meal has a significantly improved level of dietary available (absorbable) protein. The protein is substantially free of oils and fats, and is ... 04/26/07 - 20070092628 - Aseptic liquid non dairy creamer Provided are compositions for a pourable creamer suitable for aspetic packaging comprising fat, emulsifiers, non-reducing sugars, and gums. The aspectically packaged creamer can be stably stored at ambient temperature for at least 6 months and at referigerated temperatures for at least 1 year. ... 04/26/07 - 20070092627 - Tropicalizing agent, and methods for making and using the same A tropicalizing agent including a liquid fat component and a plurality of gel beads that include a sugar or polyol in an amount of about 20 to 50 weight percent of the gel beads, an emulsifier component to facilitate uniform gel bead distribution, and the remainder being water present in ... 04/12/07 - 20070082112 - Edible oils and methods of making edible oils Edible oil blends are provided which have one or more of a desired linolenic acid content, a desired linolenic acid content, a desired saturated fatty acid content, a desired polyunsaturated fatty acid content, and/or a desired oleic acid content. Edible oil blends which are virtually trans free are also provided. ... 04/12/07 - 20070082111 - Stabilisation of polyunsaturated fatty acid (pufa) ester concentrates A method stabilising ethyl ester concentrates of polyunsaturated fatty acids by adding to the concentrate a mixture of rosemary or sage extract, ascorbyl palmitate and tocopherols before a standard deodorisation process and crystallization inhibitor before or after the deodorization process, the concentrates thus obtained and their use in food applications. ... 04/12/07 - 20070082110 - Food product kit The invention provides a kit for preparing salads comprising at least one cooked ingredient and at least one fruit, vegetable or cereal product, wherein the kit comprises a cooking composition comprising less than 40% wt of fat and flavouring agents in an amount of from 5 to 100% by weight, ... 03/29/07 - 20070071875 - 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 fats used as structure giving hardstocks in edible foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening. ... 03/29/07 - 20070071874 - Cream compositions and food foams made therefrom This invention is directed toward cream compositions containing hydroxypropyl methylcellulose (HPMC), hydroxypropyl cellulose (HPC), methyl hydroxyethyl cellulose(MHEC), methyl cellulose (MC) or ethyl cellulose (EC), and their blends with water-soluble or water-swellable hydrocolloids. The cream compositions are useful in both dairy and non-dairy product compositions. The cream composition can be subjected ... 03/29/07 - 20070071873 - Oil-in-water type emulsion The present invention provides an oil-in-water type emulsion for light-exposing food having photodegradation-resistance, which has good taste and flavor with less deterioration such as off-taste and off-flavor even when irradiating light from a fluorescent lamp, etc. The first embodiment thereof is an oil-in-water type emulsion for light-exposing food containing fat ... 03/29/07 - 20070071872 - Balanced vegetable oil composition The present invention is related to a vegetable oil composition having a balanced ratio polyunsaturated: saturated=ω6:ω3=1:1 with a balance of about 10%. ... 03/15/07 - 20070059425 - Fat composition for bakery product and bakery product The invention provides a fat and oil composition for bakery products, which contains 50 to 85 parts by weight of (A) edible fat and oil wherein the content of unsaturated fatty acid residues in the total constituent fatty acids thereof is 75 wt % or more, 10 to 35 parts ... 03/08/07 - 20070054028 - 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 oxidation-resistant fat-based composition substantially free of exogenous solubilizing and dispersing agents for phytosterols. The fat-based composition includes greater than 25% and less ... 03/08/07 - 20070054027 - Starch hydrolysis products for size enlargement This invention relates to a composition of starch and an active material which will function to form a tablet when subjected to compression forces. The advantages of this invention are ease of use and handling, improved storage and pot life, and low reducing sugars. These starch binder materials will find ... 01/11/07 - 20070009643 - Monoglyceride and emulsifier compositions and processes of producing the same Provided herein are monoglyceride and emulsifier compositions and processes for producing them. The monoglyceride and emulsifier compositions are useful as additives in baked goods, to maintain a soft crumb during storage and to retard staling. ... 01/11/07 - 20070009642 - Full-bodied taste enhancer containing product of decomposition of long-chain highly unsaturated fatty acid or containing extract therefrom The purpose of the present invention is to provide a body taste improver comprising a small amount of fat and oil, but significantly showing body taste, i.e., a body taste improver with a high titer. The high titer of the improver will reduce an amount of the fat and oil ... 01/04/07 - 20070003686 - 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, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low amounts of emulsifiers. ... 12/21/06 - 20060286264 - Moisture-barrier coating layer for foods The invention relates to a moisture-barrier coating layer for foods, to a method for applying such a coating layer to a food, and to a food provided with such a coating layer. According to the invention, it has been found that transport of water between components with a different moisture ... 12/14/06 - 20060280855 - 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 is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid ... 11/16/06 - 20060257545 - Process for producing hydrated oily base food Addition of a large amount of a food additive such as an emulsifier to a food is undesirable, since it is feared that not only the flavor of the food is damaged but also the secure sense for the qualities of the product and consumers' buying intention are worsened thereby. ... 11/09/06 - 20060251790 - Prepared foods containing triglyceride-recrystallized non-esterified phytosterols A dietary supplement is provided which includes at least one triglyceride-based edible fat and between 3% and 50% by weight of triglyceride recrystallized phytosterols. The dietary supplement can be in the form of a capsule, pill or wafer. Additionally, the dietary supplement can be combined with protein, vitamins, minerals, or ... 10/19/06 - 20060233935 - Rhamnolipids in bakery products The present invention is related to a method for the improvement of dough or batter stability, dough texture, volume and shape, width of cut and/or microbial conservation of bakery products which comprises the step of adding a sufficiently effective amount of rhamnolipid(s) to said bakery products. The present invention further ... 10/12/06 - 20060228459 - Compositions comprising a cocoa butter component and an animal-derived fat component Compositions comprising a lipid component which comprises a cocoa butter component and an animal-derived fat component surprisingly mimic certain properties of chocolate and exhibit other unique properties useful for various applications as food compositions, particularly pet food compositions. ... 10/12/06 - 20060228458 - Method for processing fruits and vegetables on the base of lecithin The invention relates to the use of lecithins for processing fruits and vegetables and to the compound containing said lecithins. ... 10/05/06 - 20060222751 - Oil-in-water type emulsion food The present invention provides an oil-in-water emulsified food product containing plant sterol, which has the effect of reducing the level of cholesterol in the blood, and having a smooth texture and excellent emulsification stability. Means for Solving the Problems: An oil-in-water emulsified food product containing a complex of plant sterol ... 08/31/06 - 20060193961 - Nutritional composition and a container for the convenient transport and storage of the nutritional composition The present invention relates to a combination of a hermetically sealed, substantially air-tight container and a nutritional composition. The container of the present invention is adapted for the convenient transport, and storage of a single daily oral dose of a nutritional composition containing a fatty acid, for example, diacyl glycerol, ... 08/24/06 - 20060188635 - Food product comprising phytosterols The invention relates to a food product comprising β-sitosterol and β-sitostanol, characterized in that the amount of β-sitostanol is from 5 to 12 wt % based on the total weight of β-sitosterol and β-sitostanol. ... 08/24/06 - 20060188634 - Oil in water emulsion Non-dairy creams that comprise a mixture of triglyceride compositions, having a large variety in fatty acid and triglyceride compositions contained in the mix show improved storage stability and whipping performance. The complex mixtures of triglycerides are preferably obtained via interesterification. ... 08/17/06 - 20060182869 - Food products containing rice bran oil Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing or fortified with rice bran oil supplied at least in part by non-hydrogenated rice bran oil especially high oryzanol rice bran oil. The cereals contain ... 08/03/06 - 20060172057 - 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 % of S2U, less than 75 wt % of SU2+U3, less than 20 wt % of S3 ... 07/27/06 - 20060165867 - Dry fractionation method for fat It is intended to provide a dry fractionation method for fat whereby the performance for fractionating a fat into a high-melting fraction, a medium-melting fraction and a low-melting fraction can be improved to thereby preventing, in particular, the medium-melting fraction from worsening of the melting properties in the mouth and ... 07/20/06 - 20060159830 - Chocolate for food to be exposed to light There is provided chocolate for a food to be exposed to light which comprises a hard butter of refined fats having a Y-value of 20 or less as measured with a Lovibond calorimeter, whose non-fat components being substantially being free from cacao components. The chocolate may contain at least one ... 07/13/06 - 20060153964 - Food oil product and the use of the same A food oil product based on turnip rapeseed oil or rapeseed oil. The oil contains tocopherol antioxidant and α-lipoic acid as regenerator for the antioxidant. ... 06/29/06 - 20060141120 - Food products comprising fat and a starch-containing matter and process for their manufacture Food compositions comprising 15-80% wt of triglycerides of fatty acids, 20-85% wt aStarchy or starch-containing matter and which compositions contain less than 30% wt of moisture, wherein the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty ... 06/22/06 - 20060134305 - Method of improving storage properties of foods and drinks The present invention relates to food and drink and an agent for improving the keeping quality of food and drink comprising a lipase-treated matter of oil and fat, a method for improving the keeping quality of food and drink by adding the treated matter, and a method for producing food ... 06/22/06 - 20060134304 - O/w emulsion and process for producing food with the same A whipping cream which retains milky flavor/body taste and material properties and combines inconsistent functions, i.e., good meltability in the mouth and thermal stability in shape retention/unsusceptibility to water separation, is obtained by a relatively easy method. An O/W emulsion for whipping creams (referred to as “low-water-content emulsion”) is provided. ... 06/22/06 - 20060134303 - Process for decreasing the amount of cholesterol in a marine oil using a volatile working fluid The invention relates to a process for decreasing the amount of cholesterol in a mixture comprising a marine oil, the marine oil containing the cholesterol, which process comprises the steps of adding a volatile working fluid to the mixture, where the volatile working fluid comprises at least one of a ... 06/01/06 - 20060115574 - Food product comprising a phytosterol Shallow frying products comprising from 35 to 90 wt % fat, phytosterols and a specific amount of salt and lecithin, and an aqueous phase with a pH of from 4.5 to 6.5 are less prone to oxidation of phytosterols and unsaturated fatty acids under frying conditions. ... 05/25/06 - 20060110522 - Edible fat/oil composition An edible fat/oil composition containing a plant sterol, which permits suppressing the deposition of the plant sterol during, for example, the storage and which produces the effect of, for example, inhibiting the absorption of cholesterol, contains an edible fat/oil, linolenic acid in an amount of 1 mass % or more, ... 05/25/06 - 20060110521 - High pufa oil compositions The present invention is directed to oil compositions having a high concentration of poly-unsaturated fatty acids. In addition, the oils of the present invention have advantageous stability characteristics and minimal trans-fatty acids. ... 05/25/06 - 20060110520 - Active oxygen eliminator derived from natural substance and use thereof An active oxygen eliminator derived from a natural substance, which comprises water, an organic solvent and an emulsifier and also comprises, as essential active components, p-coumarinic acid, 3,4-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, 4-hydroxy-3-prenylcinnamic acid and 3,5,7-trihydroxy-4′-methoxyflavonol, a food comprising the active oxygen eliminator and a cosmetic comprising the active oxygen eliminator. ... 05/18/06 - 20060105091 - Non-toxic lava fluids for use in children's products A non-toxic, edible novelty fluid composition is disclosed which includes a polar system comprising at least one polar solvent selected from the group consisting of glycerol, one or more glycols, aqueous NaCl, KCl or other non-toxic salt solutions, and mixtures thereof, a non-polar system comprising at least one edible oil, ... 05/18/06 - 20060105090 - 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 saturated fatty acids having from 12 to 24 carbon atoms (SAFA) of at least 53% by weight, and a ... 05/11/06 - 20060099319 - Gelatin free dairy dessert Described is a gelatine free dairy dessert, comprising less than 10% w/w fat and an unsaturated emulsifier. The unsaturated emulsifier confers optimal texture, mouthfeel and processability to the dessert without the need for gelatine. Further, a composition for use as gelatine replacer comprising an unsaturated emulsifier, a spraydrying aid and ... 04/27/06 - 20060088645 - Omega-3 food product and related method of manufacture A food composition including a fish oil containing omega-3 fatty acids, a food grade acid and a flavoring agent, the food grade acid and flavoring agent neutralizing the aroma and/or flavor of the fish oil. Lemonade flavoring can be added to the composition to further neutralize the fish oil aroma ... 04/27/06 - 20060088644 - Specialty palm oil products and other specialty vegetable oil products The invention relates to vegetable oil products, including palm oil products, containing one or more constituents from a group which includes monoacylglycerols, diacylglycerols, triacylglycerols, carotenes, tocols, phytosterols, squalene and free fatty acids, from vegetable oil sources and a process for the production thereof by using supercritical fluid extraction. ... 03/30/06 - 20060068077 - Meat modifying agent, method of producing meat product and meat product A meat modifying agent includes an oil-in-water emulsion containing (A) 10 to 60 parts by weight of an animal fat/oil, (B) 0.01 to 1 part by weight of a starch, (C) 15 to 40 parts by weight of a saccharified starch, (D) 0.3 to 8.0 parts by weight of a ... 03/30/06 - 20060068076 - Process for preparing an oil containing one or more long-chain polyunsaturated fatty acids derived from biomass; foodstuff or nutritional, cosmetic or pharmaceutical composition containing it A stable oil containing LC-PUFAs in the form of triacylglycerols, in particular arachidonic acid (ARA), dihomogammalinolenic acid (DHGLA), docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA), may be prepared by direct pressing of one or more biomasses obtained from the culture of a microorganism, especially of a fungus or of a ... 03/23/06 - 20060062888 - Acidic oil-in-water emulsion compositions (B) a mixture of polyglycerol fatty acid esters having an esterification degree of at least 80%, in which from 50 to 95 wt % of fatty acids constituting the polyglycerol fatty acid esters are C14-22 unsaturated fatty acids; and (C) yolk. ... 03/23/06 - 20060062887 - Fat composition for spread An object of the present invention is to provide a fat and oil composition for spreads having good oral solubility and spreadability without greasiness. A fat and oil composition for spreads of the present invention is composed of a continuous fat and oil phase and a water phase, characterized in ... 03/09/06 - 20060051487 - Processed meats comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid According to the present invention, fat and caloric content of processed meats can be reduced by the replacement of a portion fat content normally found in processed meats with an amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric ... 03/09/06 - 20060051486 - Pigment dispersion system Preblends and preblend systems can be produced for use in, amongst other things, sunscreen products. These preblend systems and preblends can have high pigment loads, generally low viscosity and a relatively high thixotropic index making it both easy to use and very stable. Finished products including preblends and preblend systems ... 03/09/06 - 20060051485 - Margarine-like food composition with reduced fat content A margarine-like composition for laminated doughs of reduced fat content comprising, in percentage weight of the total weight, from 35.0 to 80.0% of a fat phase containing a mixture of vegetable fats, and from 20.0 to 65.0% of an aqueous phase comprising inulin and pectin, and at least one emulsifier, ... 03/09/06 - 20060051484 - Body taste improver comprising long-chain highly unsaturated fatty acid and/or ester thereof and vegetable fat composition containing the same The purpose of the present invention is to provide fat and oil being free of cholesterol and having a low content of saturated fatty acid, while having body taste. Thus, the present invention is related to a body taste improver comprising a long-chain highly unsaturated fatty acid and/or an ester ... 02/16/06 - 20060035001 - Phytonutrient oils Oil soluble fractions of plants and plant products are extracted in vegetable oil over low heat and used to add flavor and nutrition to food. ... 02/09/06 - 20060029715 - Corn oil and dextrose extraction apparatus and method Method and apparatus for processing corn into one or more corn products including dextrose. In a preferred process, corn is processed and treated with solvent(s) to extract oil. The oil can be subsequently recovered using membrane technology. Zein may also be produced if the solvent is an alcohol. Starch in ... 01/26/06 - 20060019021 - 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 the fat. The fat compositions as provided herein can be substantially more viscous or harder than a like ... 01/26/06 - 20060019020 - Solid fat products from some liquid oil ingredients A novel processing method of producing a solid fat products from air flotation sludge fat, vegetable soap stock and an oily liquid oil ingredient with more than 15% free fatty acid level on a fat basis is provided. The liquid fat or oil ingredient is heated to above 85 degree ... 01/05/06 - 20060003077 - Acid emulsified mayonnaise-like food An acidic emulsified mayonnaise-like food of the present invention contains an esterified compound composed of a starch and a hydrolysate thereof and an alkenylsuccinic acid, and a thickening polysaccharide, wherein the content of protein is less than 0.5% by mass. ... 12/29/05 - 20050287279 - Dressings comprising dietary fiber gel According to the present invention, fat and caloric content of dressings can be reduced by the replacement of a portion fat content normally found in dressings with an equal amount of dietary fiber. The result is that fat and caloric content of dressings can be manipulated with minimal effect on ... 12/22/05 - 20050281937 - Reduced-fat flavored edible oil spreads An oil-continuous edible spread has a reduced-fat characteristic, being composed of an oil phase and a flavored syrup phase, each making up a primary portion of the oil-continuous edible product. The oil-continuous edible product is a reduced-fat flavored spread. This spread finds application as an ambient-temperature eating spread for applying ... 12/22/05 - 20050281936 - Natural food composition with stable color An natural food composition with stable color is described. The food composition comprises a biodegradable surfactant and is bright white after manufacturing. The natural food composition of this invention and maintains a white color and does not turn pale-white or gray for at least about six months after manufacturing and ... 12/22/05 - 20050281935 - 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 acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty acids of 16 or more carbon ... 12/15/05 - 20050276900 - 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 (Saturated Fatty Acid) poly/mono unsaturated margarine and spreads and shortening and fat blends incorporating such hard ... 12/08/05 - 20050271790 - Reduced fat shortening, roll-in, and spreads using citrus fiber ingredients A composition of matter is used as an ingredient in cooking comprising 1-30% by weight of highly refined cellulose fiber, 20-85% by weight animal consumable oils or fats and 5-40% by weight of water. The product can replace shortenings and fats and oils, and can be used in baked, fried, ... 12/01/05 - 20050266139 - Process for transesterification of vegetable or animal oils using heterogeneous catalysts based on titanium, zirconium or antimony and aluminium where x has the value 1.2 to 2.6 and y has a value of 0.005 to 0.995, in order to directly produce, in one or more steps, an ester for use as a fuel and a pure glycerin. ... 11/10/05 - 20050249856 - Food product The present invention provides a novel cellular solid structure which can be used to structure an oil-water mixture into a semi-solid state. The invention is particularly useful in the manufacture of food products, such as margarine-like spreads, other spreads and dips and dairy-like products such as whipped toppings and creamy ... 11/10/05 - 20050249855 - Spreadable food product The present invention provides a novel cellular solid structure which can be used to structure an oil-water mixture into a semi-solid state. The invention is particularly useful in the manufacture of food products, drug delivery agents, coatings, barrier films and encapsulating media. ... 10/20/05 - 20050233054 - Method of reducing trans fat levels in food products and food intermediates and products and intermediates produced thereby 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 enhance the hypocholesterolemic and hypocaloric benefit either individually or synergistically with other components. ... 10/06/05 - 20050220967 - Gelatin substitute product and uses in food preparation The invention relates to a gelatin substitution product, characterized in that it contains essentially a vegetable fat, in particular in that it contains essentially cocoa butter. Application to the production of culinary confectionery preparations. ... 10/06/05 - 20050220966 - Spoonable water-continuous acidified food product A process is provided for preparing a spoonable soured nondairy cream showing reduced syneresis upon storage. The cream has a separate biopolymer phase, and is obtained by adding the biopolymer after acidification. ... 10/06/05 - 20050220965 - 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 triglycerides are HHH triglycerides,—25 to 65 wt. %, preferably 25 to 55 wt. % of ... 09/29/05 - 20050214435 - Vegetable fat and use thereof in food preparations The invention concerns a vegetable fat and its use in food preparations. The vegetable fat is characterized in that at least 90% of the fatty acids it contains are fatty acids with 16 to 18 carbon atoms, in that it comprises 12 to 18% of linoleic acid relative to the ... 09/29/05 - 20050214434 - Preparation method of the conjugated linoleic acid diglycerides A fat composition of high purity diglyceride containing conjugated linoleic acid and a preparation method thereof are provided. The fat composition comprises 85% to 99.9% by weight of diglyceride containing 0.1 to 80% by weight of conjugated linoleic acid, and the balance being monoglyceride, triglyceride or a mixture thereof. The ... 09/22/05 - 20050208195 - Process for producing conjugated fatty acid and food/drink obtained by the process A conjugated fatty acid such as the cis-9, trans-11 isomer of conjugated linoleic acid having high bioactivities is selectively and efficiently produced by conjugating an unsaturated fatty acid having at least two double bonds with the use of viral cells, dead cells or a cell extract of at least one ... 09/15/05 - 20050202149 - Biopolymer encapsulation and stabilization of lipid systems and methods for utilization thereof An emulsion system and method for controlling the digestion of a fat or an oil component is provided including a substantially hydrophobic food-grade component, and at least one of an emulsifier component, and one or more of polymeric components, wherein at least one of the emulsifier component and the polymeric ... 09/15/05 - 20050202148 - Preparation of microbial oil The present invention provides a process for the production of a microbial oil comprising culturing a micro-organism in a two stage fermentation process where, in a last stage that precedes the end of fermentation, the carbon source is: consumed by the micro-organisms at a rate greater than it is added ... 09/08/05 - 20050196512 - Structured lipid containing compositions and methods with health and nutrition promoting characteristics Medium chain triglyceride oils are interesterified with long chain domestic oils in order to form interesterified structured lipids. These structured lipids find special application in combination with phytosterols to provide compositions and methods for enhancing health and nutrition characteristics. The compositions preferably have a structured lipid content of between about ... 08/18/05 - 20050181109 - Ubiquinone-enriched foods To provide a ubiquinone supplementation food which is obtained by adding a composition containing ubiquinone and an oil/fat; an edible oil/fat composition which contains ubiquinone; a process for producing a ubiquinone supplementation food which comprises dissolving ubiquinone in an oil/fat under heating, and adding the obtained mixture to a food ... 08/11/05 - 20050175762 - Methods and compositions to inhibit lipid oxidation The invention relates to methods and compositions for the inhibition of lipid oxidation in food products susceptible to lipid oxidation. The invention provides natural lipophilic antioxidant compositions extracted from fruit used for use in a variety of products to inhibit lipid oxidation. Also, disclosed herein are methods using the natural ... 08/11/05 - 20050175761 - Food composition The invention provides an edible composition comprising fat and at least one transition metal, divalent metal, or compounds thereof, and 0.01 to 50% wt based on the weight of the fat, of emulsifier comprising a carboxylic ester group attached to a carbon chain having 3-6 carbon atoms and one or ... 08/04/05 - 20050170063 - Production of powder and viscous material The present invention provides a method and an apparatus for separating soluble substances from a starting material using a compressed fluid. The present invention also provides a means for reducing the solvent to feed ratio and breakup of the starting material stream into fine droplets by refluxing a portion of ... 08/04/05 - 20050170062 - stabilisers useful in low fat spread production The present invention relates to methods for producing low fat spread emulsions stabilised with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates ... 08/04/05 - 20050170061 - Food additive The invention relates to a food additive comprising carraghenate ι and sodium stearyl-2-lactylate (SSL). The inventive food additive, which has emulsifying and/or stabilising properties, can be used in the food industry and in the production of food products. ... 07/28/05 - 20050163909 - 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 oil or a palm oil fraction and having the following composition: (1) a glyceride composition with—a S2U content between 47 and ... 07/21/05 - 20050158445 - Soybean oil process A solvent extraction free, caustic refining free, process for producing refined soybean oil from soybeans is described in which soybeans, after cleaning, cracking and dehulling, are crushed in less than 60 seconds while heating the soybeans to a frictionally generated temperature of from about 300° F. to about 370° F. ... 06/30/05 - 20050142275 - 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: palmitic (C16:0), stearic (C18:0), arachidic (C20:0) behenic (C22:0), oleic (C18:1) and linoleic (C18:2) acid and the total content of arachidic and behenic ... 06/23/05 - 20050136171 - Cream alternatives Our invention concerns spreadable and/or spoonable water continuous, gelatin free cream alternatives comprising 10 to 50 wt % of a fat blend and up to 5 wt % of a biopolymer other than gelatin as a thickener, in addition to water as continuous phase, which creams display a Stevens value ... 06/16/05 - 20050129830 - Oil or fat composition The present invention relates to an oil or fat composition containing the following components (A) and (B): (A) from 80 to 99.9 wt. % of a monoglyceride containing 20 to 75 wt. % of docosahexaenoic acid (DHA) and 0.1 to 25 wt. % of icosapentaenoic acid (IPA), as the constituent ... 06/09/05 - 20050123668 - Trans fat replacement system and method of making a baked good with a trans fat replacement system The invention provides a trans fat replacement system that is a stable and shelf storable mixture of an edible oil and an expanded, low-density carbohydrate for use in preparing baked goods having a reduced trans fat content. Depending upon formulation and processing, the mixture can have a consistency ranging from ... 06/09/05 - 20050123667 - Oil/fat powder Provided is an oil/fat powder comprising the following Components (A), (B) and (C): (A) 15 to 79.9 wt. % of a glyceride mixture containing 5 to 84.9 wt. % of triglycerides, 0.1 to 5 wt. % of monoglycerides and 15 to 94.9 wt. % of diglycerides, and having, as at ... ### FreshPatents.com Support - Terms & Conditions |