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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 > Aqueous Emulsion Aqueous EmulsionAqueous Emulsion 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.07/26/07 - 20070172572 - Low carbohydrate fiber containing emulsion An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber and diary ingredients have consumer acceptable viscosities and texture and sensorial properties consistent ... 07/05/07 - 20070154618 - Acidic oil-in-water type emulsion composition The invention relates to an acidic oil-in-water emulsified composition with a high diglyceride content, which contains fats and oils containing 30 wt % or more diglycerides and enzyme-treated yolk treated with one or more enzymes selected from esterase, lipase and phospholipase, wherein an antioxidant is contained at 1000 to 10000 ... 06/28/07 - 20070148314 - Peanut butter having a non-hydrogenated vegetable oil based high diglyceride emulsifier A mono-, di-, and triglyceride stabilizer is provided that is especially adapted for stabilizing nut butters such as peanut butter to prevent separation of the oil portion of the butter from the solids portion while retaining the glossy appearance of the product. The stabilizer is obtained by interesterification or glycerolysis ... 06/28/07 - 20070148313 - 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% to about 80%, and most preferably from about 70% to about 80%. The high diglyceride emulsifier is useful in preparing a ... 06/28/07 - 20070148312 - 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 about 65% to about 80%, and most preferably from about 70% to about 80% (HiDi). The high diglyceride emulsifier is useful in ... 06/07/07 - 20070128331 - Emulgating agent from cereal grains The present invention relates to a process for preparing a stable emulsion/dispersion of an oil and an aqueous phase, wherein a β-glucans rich substrate, derived from oat or barley grain, is the active emulsifying component. ... 05/17/07 - 20070110876 - Shelf stable homogeneous suspension Protein-containing suspensions such as milk that are preserved by a UHT treatment, show age gelation. This age gelation can be reduced by inclusion of an emulsifier with an HLB value below 16. ... 04/19/07 - 20070087104 - Microemulsions for use in food and beverage products Oil-in-water microemulsions which can be used to incorporate lipophilic water-insoluble materials, such as beta-carotene, into food and beverage compositions are disclosed. The microemulsions utilize a ternary food grade emulsifier system which incorporates a low HLB emulsifier, a medium HLB emulsifier, and a high HLB emulsifier. The microemulsions of the present ... 03/29/07 - 20070071876 - Edible emulsions The invention provides an edible oil-in-water emulsion concentrate comprising as a continuous aqueous phase a physiologically tolerable plant juice concentrate and a discontinuous phase comprising a physiologically tolerable, oxidation-labile unsaturated lipid or fatty acid, wherein the emulsion is produced by homogenization such that at least 95% by number of the ... 03/22/07 - 20070065564 - Oil-in-water emulsified composition In conventional oil-in-water emulsified compositions, the emulsified state has been stabilized by reducing the diameter of emulsion particles so as to realize fine uniform particles. This has resulted in the problem of flat taste or indistinct, featureless flavor. According to the invention there is provided the technology of obtaining an ... 03/22/07 - 20070065563 - Process for the preparation of an edible emulsion The invention provides a process for the preparation of an edible emulsion having a reduced oxidative metal content which comprises an oil phase and an aqueous phase, the process comprising the steps of (a) providing a starting material containing a protein material; (b) removing metal from the starting material; and ... 03/01/07 - 20070048431 - Emulsions for confectionery applications Emulsions for confectionery coating applications and methods regarding same are provided. In an embodiment, the emulsions comprise a water phase, a fat phase having at least one emulsifier and at least one tempering fat, and a seeding agent. The shelf-table emulsions do not need to be refined or conched and ... 02/08/07 - 20070031569 - Snack foods comprising emulsified liquid shortening compositions According to the present invention, fat and caloric content of snack foods can be reduced by the replacement of a portion fat content normally found in snack foods with an amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric ... 02/01/07 - 20070026127 - Packaged food product A packaged food product with an extended shelf life. ... 01/18/07 - 20070014911 - Edible emulsion spread Edible water-in-oil emulsion spread comprising 25-65 wt. % oil phase and 35-75 wt. % water phase, wherein the oil phase has a tan value as defined herein of 150 s or higher, and the waterphase comprises thickener, wherein the thickener substantially consists of low amylose starch and process for the ... 01/11/07 - 20070009644 - Method for the enzymatic production of emulsifiers containing mono-and diacylglycerides The invention relates to a method for the enzymatic production of emulsifiers containing mono- and diacylglycerides. In a first step a), a mixture of a phospholipid component and a triacylglyceride component is prepared, then in step b) a quantity of an aqueous solution containing a (phospho)lipase is added to the ... 12/21/06 - 20060286265 - Food composition comprising a satiety enhancing amount of triacylglycerol and use in the manufature of a medicament for the treatment or prevention of obesity In a method of controlling satiety a food product comprising a satiety controlling amount of a food additive, which consists of a triacylglycerol or a mixture of triacylglycerols, and an emulsifier is provided to a person. Acyl is tetradecanoyl to eicosanoyl, optionally mono- or di-unsaturated, optionally alpha-monosubstituted with saturated C1-C4 ... 11/03/05 - 20050244564 - Oxidative stabilization of omega-3 fatty acids in low linoleic acid-containing peanut butter A food composition in which omega-3 fatty acids are stabilized against oxidation is disclosed. The food composition contains about 4 to about 100 weight percent of the composition in which triglycerides containing omega-3 fatty acids (and other fatty acids) are stabilized against oxidation in the absence of encapsulation. The fatty ... 10/20/05 - 20050233055 - Dressings comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid 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 amount of emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber gel, water and lipid. The result is that fat and caloric ... 09/22/05 - 20050208196 - Edible emulsion for hot food products The invention provides oil-in-water food emulsions for use with hot food products. The emulsions have a pH at 20° C. in the range of from 3 to 4 and comprise 20 to 65% wt oil and a themo-reversible emulsion forming material. The emulsions have a Stevens value at 20° C. ... ### FreshPatents.com Support |