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| Application No. | Application Title | Issue Date |
| 20120128858 | WATER-IN-OIL EMULSION WITH IMPROVED SPATTERING BEHAVIOUR Water-in-oil emulsion food product with improved spattering behaviour containing 0.01 to 1% w/w hydrophobin.... | 05/24/2012 |
| 20120053242 | COMPOSITIONS RICH IN OMEGA-3 FATTY ACIDS WITH A LOW CONTENT IN PHYTANIC ACID The current invention refers to the procedure to obtain compositions rich in omega 3 fatty acids with content in phytanic acid below 90 μg per gram of oil. The current invention also refers to the obtaining of compositions rich in DHA with a content in phytanic acid be... | 03/01/2012 |
| 20120053251 | FAT EMULSION PROVIDING IMPROVED HEALTH AND TASTE CHARACTERISTICS IN FOOD The embodiments relate to fat emulsion structures based on both an aqueous and non-aqueous glycerin component as the primary aqueous component in which the fat emulsion can create a wide range of viscosities that mimic fat structures similar to cream, or all the way to ... | 03/01/2012 |
| 20120052128 | ORAL COMPOSITIONS COMPRISING EDIBLE OILS AND VITAMINS AND/OR MINERALS AND METHODS FOR MAKING ORAL COMPOSITIONS The present invention provides oral dosage compositions, and methods of making thereof, which contain an edible oil, preferably containing an omega-3 fatty acid, and admixed therein one or more water soluble vitamins and/or minerals, for example vitamins B6, B9, and/or ... | 03/01/2012 |
| 20120035263 | CONDIMENT The present invention relates to a condiment comprising an emulsion of an aqueous phase and an oil or fat phase, the emulsion comprising a potato protein protease inhibitor isolate. The invention further relates to a method for preparing a condiment according to any of ... | 02/09/2012 |
| 20120016026 | Compositions containing non-polar compounds Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals,... | 01/19/2012 |
| 20120003288 | DISPERSION COMPOSITION AND METHOD FOR MANUFACTURING DISPERSION COMPOSITION The present invention provides: a dispersion composition including a poorly water-soluble polyphenol compound, an emulsifier including a sucrose fatty acid ester, and a water-soluble polymer, in which a content of a polyglycerin fatty acid ester in the composition is 0,... | 01/05/2012 |
| 20120003377 | PROCESS FOR THE PREPARATION OF AN EDIBLE FAT CONTINUOUS SPREAD The invention relates to a process for the preparation of an edible fat continuous spread, comprising an aqueous phase, non-gelling protein and up to 40 wt % fat, comprising the steps of: a. mixing fat powder and oil wherein the fat powder comprises structuring fat to p... | 01/05/2012 |
| 20120003357 | PREMIX EMULSION Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.... | 01/05/2012 |
| 20110318406 | Lecithin carrier vesicles and methods of making the same A hydrated lecithin carrier vesicle composition includes a lecithin-derived membrane-forming lipid vesicle in conditioned water for incorporation of an active ingredient to form a dispersed composition. A method of making the hydrated lecithin carrier vesicle includes u... | 12/29/2011 |
| 20110311706 | 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 aqueo... | 12/22/2011 |
| 20110311707 | PROCESS FOR THE PREPARATION OF AN EDIBLE FAT CONTINUOUS FOOD PRODUCT The invention relates to Process suitable for implementation at factory scale for manufacturing an edible fat continuous food product comprising the steps of a. providing a fat mixture comprising fat powder and liquid oil; b. providing an aqueous phase; c. forming the e... | 12/22/2011 |
| 20110287159 | PROCESS FOR UPGRADING LOW VALUE RENEWABLE OILS Steps in the processing of oils derived from plants or vegetables include the degumming, deodorizing and bleaching of the oil before it can be used for further applications. By eliminating one or more of these steps from the processing of the oil, followed by hydrogenat... | 11/24/2011 |
| 20110287150 | LOW FAT FOOD CONTAINING GAS BUBBLES The invention discloses a shelf stable food product. The product comprises a continuous aqueous phase, liquid oil droplets dispersed in the continuous aqueous phase, and protein coated gas bubbles. The continuous aqueous phase constitutes from 20% to 80% by volume (or w... | 11/24/2011 |
| 20110275592 | EMULSION COMPOSITION AND FOOD AND COSMETIC PRODUCTS CONTAINING THE EMULSION COMPOSITION The invention provides an emulsion composition obtained by mixing an oil phase containing a carotenoid having a melting point of 100° C. or more as detected when it is contained in an oil; and an aqueous phase containing a polyglycerol fatty acid ester and a nonionic e... | 11/10/2011 |
| 20110274818 | Acidic emulsified mayonnaise-like food An acidic emulsified mayonnaise-like food comprising:
| 11/10/2011 |
| 20110269849 | Emulsions and Methods for the Preparation Thereof, and Methods for Improving Oxidative Stability of Lipids An emulsion includes a lipid, an emulsifier, and ε-polylysine. A method for improving oxidative stability of a lipid includes forming an emulsion that includes the lipid, an emulsifier, and ε-polylysine, such that the emulsion further includes a complex layer at an oi... | 11/03/2011 |
| 20110250322 | Plastic Packaged Nutritional Liquids Comprising HMB Disclosed are nutritional compositions comprising a plastic package and a nutritional liquid contained therein, wherein the nutritional liquid comprises beta-hydroxy-beta-methylbutyrate (HMB) and at least one of fat, protein, and carbohydrate. It has been found that HMB... | 10/13/2011 |
| 20110251278 | MICROALGAE EXTRACT CONTAINING OMEGA 3-POLYUNSATURATED FATTY ACIDS AND METHOD FOR EXTRACTING OIL FROM MICRO-ORGANISMS The present invention relates to a biphasic microalgae extract comprising 15-95 wt. % of an aqueous phase and 5-85 wt. % of an oil phase, said extract containing at least 1% by weight of total fatty acids of ω3-fatty acids selected from the group consisting of eicosape... | 10/13/2011 |
| 20110236558 | EMULSIONS USEFUL IN BEVERAGES It has now been found that emulsions having a discrete phase volume fraction of 60% to 67% with excellent stability may be prepared using at least one low molecular weight surfactant. Such emulsions have high oil loading and a small mean particle size of less than 0.2 m... | 09/29/2011 |
| 20110208153 | FORMULATIONS AND METHODS FOR NUTRIENT DELIVERY The present disclosure provides formulations and methods for delivering water-soluble and lipid-soluble nutrients for preventing or correcting nutrient deficiencies to subjects requiring small-volume nutritional support, such as preterm infants. The formulations may com... | 08/25/2011 |
| 20110207819 | Fat Emulsion for Artificially Feeding Seriously Ill Intensive Care Patients The present invention relates to a pharmaceutical preparation for the prophylaxis and treatment of critical illness polyneuropathy (CIP) and critical illness myopathy (CIM). The invention further relates to an isotonic fat emulsion comprising at least one triglyceride t... | 08/25/2011 |
| 20110206825 | EMULSIFIED FOODS Emulsified foods are provided in which whole egg or egg yolk, conventionally employed to formulate such foods, such as mayonnaises, is replaced, in whole or in part, by a canola protein isolate, which may be a PMM-derived canola protein isolate, the canola protein isola... | 08/25/2011 |
| 20110206824 | Natural emulsifiers Blends of natural polysaccharide emulsifying agents are used to provide natural emulsion products. A polysaccharide blend comprising a pectin having an α-(1-4)-linked D-galacturonic acid chain is combined with at least one further and different natural polysaccharide t... | 08/25/2011 |
| 20110165311 | PROCESS FOR PREPARING MONODISPERSED EMULSIONS A process for preparing an emulsion is disclosed comprising: injecting a first liquid as dispersed phase liquid through a central inlet of a microchannel system with a cross junction geometry chip and injecting a second liquid as continuous phase liquid through the oute... | 07/07/2011 |
| 20110150953 | METHOD FOR PRODUCING VESICLE, VESICLE OBTAINED BY THE PRODUCTION METHOD, AND W/O/W EMULSION FOR PRODUCING VESICLE A vesicle is produced by: a step of producing a W/O emulsion from an aqueous solution containing a substance to be entrapped in a vesicle in a dissolved or suspended state and an organic solvent phase containing a lipid having emulsification capacity, which can constitu... | 06/23/2011 |
| 20110135801 | Flavor Oil Emulsions Described are flavor oil emulsions, comprising at least one flavor oil and a water soluble cellulose ether present in an amount sufficient to produce a stable emulsion.... | 06/09/2011 |
| 20110117261 | FAT-AND-OIL COMPOSITION, AND OIL-IN-WATER EMULSIFIED PRODUCT CONTAINING THE FAT-AND-OIL COMPOSITION Fat-and-oil composition comprising fat-and-oil A (foA), foB, foD and optional foE as defined below and meeting the following conditions: FoA; fat-and-oil including lauric fat-and-oil, etc., FoB; transesterified oil of foC wherein the contents of saturated and unsaturate... | 05/19/2011 |
| 20110118351 | 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 formulation further comprises a water soluble reducing agent, and/or a water... | 05/19/2011 |
| 20110104354 | LOW FAT SHORTENING The present invention relates to a water-in-oil emulsion which comprises oil or fat or a mixture of one or more oils and fats, and water and amylomaltase treated starch present in the water phase. The product can be used as a baking margarine.... | 05/05/2011 |
| 20110097474 | Water-dispersable Sterol Containing Dispersions The invention relates to aqueous dispersions containing (a) 5 to 50% by weight of sterols and/or stanols; and (b) 0.5 to 20% by weight of citric acid esters of mono- and/or diglycerides, based on the total weight of the dispersion, wherein the citric acid esters of mono... | 04/28/2011 |
| 20110091636 | FOOD EMULSION Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in... | 04/21/2011 |
| 20110086157 | OIL-IN-WATER EMULSION An oil-in-water emulsion comprising hydrophobin and oil wherein the oil phase has an iodine value of greater than 40 characterised in that the ratio of hydrophobin to oil is greater than 30 g/litre and less than 140 g/litre is provided. A product comprising such an oil-... | 04/14/2011 |
| 20110052751 | FEED COMPOSITION FOR COMPANION ANIMALS The present invention relates to animal feed compositions which are useful for balancing body weight in companion animals and which after ingestions results in reduced calorie intake at a subsequent meal. It has been found surprisingly that the calorie intake of a pet c... | 03/03/2011 |
| 20110045126 | DRESSING COMPOSITION A dressing composition comprising a fat phase, said fat phase comprising at least 90% by weight conjugated linoleic acid or a derivative thereof (CLA). There is also disclosed a process for making the dressing composition, and also the use of the dressing composition fo... | 02/24/2011 |
| 20110039002 | SPRAY-DRIED EMULSION The present invention describes an edible spray-dried particulate composition comprising a solid non-lipid carrier and an oil phase, wherein (i) said oil phase being capable of being released from the carrier on contact with an aqueous medium to form an oil-in-water emu... | 02/17/2011 |
| 20110039008 | FAT-AND-OIL COMPOSITION, AND OIL-IN-WATER EMULSIFIED PRODUCT CONTAINING THE FAT-AND-OIL COMPOSITION A fat-and-oil composition comprising fats-and-oils A and B, and C and/or E, all being derived from vegetable fats-and-oils, the composition satisfying conditions (a), (b) and (c):
| |
| 20110033413 | METHOD FOR PRODUCING OIL-IN-WATER EMULSIONS FROM SELF-EMULSIFYING GEL CONCENTRATES The object of the present invention is a method for producing oil-in-water (O/W) emulsions from self-emulsifying gel concentrates without agitation, such as stirring, or in a laminar flow field.... | 02/10/2011 |
| 20110027394 | Cross-Linked Biopolymers, Related Compounds and Methods of Use The present invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and/or mechanical stabilities, and method(s) for their preparation. Such preparations provide an environmentally-protective biopolymer component exhibiting impro... | 02/03/2011 |
| 20110020524 | Tofu coagulant and process for producing the same A method for producing tofu coagulant includes a mineral salt solution as water phase (tank T2) and a food fat as oil phase including a diacylglycerol is 1 wt % or more (tank T1), comprising: a stirring and mixing step of the water phase and the oil phase ... | 01/27/2011 |
