Quotables
"Fooling around with alternating current is just a waste of time. Nobody will use it, ever."
Thomas Edison ; 1889
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Number | Title | Issue Date |
| 8163315 | Foodstuff There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the convers... | 04/24/2012 |
| 7972638 | Foodstuff There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the convers... | 07/05/2011 |
| 7781001 | Foodstuff There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the convers... | 08/24/2010 |
| 7718204 | Foodstuff There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the convers... | 05/18/2010 |
| 7494676 | Process for the pre-treatment of vegetable oils for physical refining The present invention relates to a simple and economically attractive process for the pretreatment of vegetable oils which involves (a) enzymatic degumming with commercially available phospholipase A1 from the sources like Aspergillus oryzae microo... | 02/24/2009 |
| 7309508 | 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), ... | 12/18/2007 |
| 7261888 | Combined use of triglycerides containing medium chain fatty acids and exogenous lipolytic enzymes as feed supplements The present invention relates to the use of triglycerides (TG) containing medium chain fatty acids (C4 to C12), combined with exogenous lipolytic enzymes (esterases or lipases) as a feed supplement for animals in order to prevent and/or alleviate the problems which ... | 08/28/2007 |
| 7252848 | Flavored oil-in-water emulsions for food applications The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavor properties of a composition to which it is added. These emulsions are particularly stable due to the presence of a combina... | 08/07/2007 |
| 7083816 | Modified whey, method for preparing same, use and bread-making product comprising modified whey The invention concerns a method for preparing modified whey comprising steps which consists in: a) lactose removal, b) hydrolysis, c) pre-treatment of calcium trap proteins, d) hydrolysis of the pre-treated proteins and e) enzyme inactivation. The hydrolysis process... | 08/01/2006 |
| 7041840 | Antioxidant triacylglycerols and lipid compositions A lipid composition includes triacylglycerols that include unsaturated fatty acids such as alpha linolenic acid and antioxidant moeities such as pyruvic acid. ... | 05/09/2006 |
| 6926917 | Dry pet food with increased palatability and method of production An increased palatability dry pet food product is provided having residual α-amylase activity, a moisture content of 5 to 12%, and an Instron value of between 9.5 and 17.5 foot lbs. A method of producing the dry pet food product is also provided. ... | 08/09/2005 |
| 6864072 | Method for the enzymatical preparation of flavors rich in C6-C10 aldehydes The invention relates to a method for the preparation of flavors with for instance creamy, green, cucumber like fatty odour characteristics by reacting an oil or fat comprising unsaturated fatty acid triglycerides with a lipoxygenase preparation capable of convertin... | 03/08/2005 |
| 6835397 | Controlled release encapsulated bioactive substances The present invention is an encapsulated yeast composite comprising a core comprising yeast and a coating containing an emulsifiable lipid. The yeast includes Saccharomyces cerevisiae. The invention also relates to other encapsulated bioactive substance compo... | 12/28/2004 |
| 6833350 | Method for maintaining or improving the synthesis of mucins Methods for maintaining, improving or increasing the synthesis of mucins by administering a nutritional composition or supplement that contains a therapeutically effective amount of threonine are provided. The present invention further provides methods for treating ... | 12/21/2004 |
| 6582941 | Microorganisms capable of producing highly unsaturated fatty acids and process for producing highly unsaturated fatty acids by using the microorganisms The present invention relates to the Schizochytrium genus SR21 strain and a microorganism belonging to the same species as does said SR21 strain or having substantially the same fungological properties as does said SR21 strain, the said SR21 strain and mi... | 06/24/2003 |
| 6261608 | Method for manufacturing refined fish oil Disclosed is a method for manufacturing refined fish oil by introducing a novel process into a phospholipid-deprived fish oil which is obtained by mixing fish oil with water and a monosodium glutamate (MSG) by-product with stirring, fermenting the mixture... | 07/17/2001 |
| 6159523 | Composition based on fish oil Fish oil concentrates, having: ࣙ40% of long chain poly unsaturated fatty acids | 12/12/2000 |
| 6096351 | Edible vegetable fat-composition An edible vegetable fat-composition is provided that does not contain hydrogenated fat, that contains 15-45% stearic acid, less than 15% palmitic acid and 45-85% of unsaturated C18 fatty acid residues such that the combined amount of acids with 16 or more... | 08/01/2000 |
| 6020020 | Composition based on fish oil Fish oil concentrates, having: ࣘ40% of long chain poly unsaturated fatty acids | 02/01/2000 |
| 5989599 | Process for the interesterification of phospholipids Improved process for the interesterification of a phospholipid with a triacyl glycerol is obtained by using an enzyme system containing immobilized lipase and immobilized phospholipase. The phospholipids obtained have better heat stabilized properties and... | 11/23/1999 |
| 5980956 | Deoxygenation of an oil product with a laccase A method of deoxygenation of an oil or a product comprising an oil such as a salad dressing, by adding an effective amount of a laccase to the oil or to the product.... | 11/09/1999 |
| 5858445 | Process for making a margarine hardstock A margarine fat blend and a plastic W/O emulsion spread comprising 5-14% of a hardstock being a stearin fraction of an interesterified mixture of 25-65% unhardened lauric fat stearin and 75-35% unhardened C16+ fat stearin. Also provided is a pr... | 01/12/1999 |
| 5798221 | Method for the conditioning of liquid samples A method is disclosed for conditioning samples (of e.g. milk or meat) containing fat globules and somatic cells and/or protein particles before they are subjected to fluorescence measurements in order to determine the bacterial content, as well as methods... | 08/25/1998 |
| 5753283 | Method for stabilizing rice bran and rice bran products A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antil... | 05/19/1998 |
| 5702737 | Preparation of a readily-dispersible hop extract for imparting hoppy aroma and flavor to beer using a lipase A readily water-dispersible hop extract composition, consisting essentially of hop aroma and flavor components comprising at least 10% by weight of free fatty acid substances derived from hops, is useful to increase the utilization of the hop aroma and fl... | 12/30/1997 |
| 5693358 | Animal feed manufacturing method based on fish oil Disclosed is an animal feed manufacturing method in which powdered fish oil of a main raw material is obtained by processing fishes containing a large amount of docosa hexaenoic acid (DHA) and eicosa pentaenoic acid (EPA). The animal feed manufacturing me... | 12/02/1997 |
| 5658768 | Process for production of human milk fat replacers by enzymatic conversion of triglycerides Triglycerides with more than 40 wt % saturated fatty acids in the 2-position contain considerable amounts of trisaturated triglycerides; these trisaturated triglycerides are removed (reduced) by performing an enzymic conversion with a source providing uns... | 08/19/1997 |
| 5654018 | Behenic-rich triglycerides The invention concerns a new process for the preparation of novel fats, comprising SUS- and SSU-triglycerides high in behenic acid, wich are predominantly in 댡 -crystal form. According to the process a high erucic oil is hydrolyzed to fo... | 08/05/1997 |
| 5520933 | Method for the production of foods and beverages The present invention relates to a method for producing foods and beverages having a desirable flavor which comprises bringing an animal-derived, ethyl butyrate-synthesizing enzyme having a potency in the range of 0.1 unit/mg protein or higher under the c... | 05/28/1996 |
| 5512307 | Method for stabilizing rice bran and rice bran products A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antil... | 04/30/1996 |
| 5508048 | Enzymatic transesterification starting from high erucic cruciferae oils High erucic cruciferae oils are interesterified with C16 or higher fatty acids or derivatives thereof. The use of a 1,3-selective lipase leads to the introduction of the fatty acid groups in the 1,3-positions. The liberated erucic acid (derivat... | 04/16/1996 |
| 5503855 | Freezing-resistant oil-and-fat feedstock, method for producing said feedstock and frozen food containing said feedstock There is disclosed a freezing-resistant oil-and-fat feedstock which is obtained by selective rearrangement with middle-chain saturated fatty acid residues at the 1st and 3rd positions of triglycerides and has a melting point of -18° C. or lower as measur... | 04/02/1996 |
| 5486367 | Enzymatic method for accelerating fermentation of comestible products An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the required incubation time. The process involves inoculating a g... | 01/23/1996 |
| 5486461 | Casein hydrolyzate and method for production of such casein hydrolyzate The new casein hydrolyzate does not contain any unhydrolyzed casein and is characterized by a defined molecular weight distribution. The method is characterized by being performed by means of three defined proteolytic enzymes and a non-pH star method. The... | 01/23/1996 |
| 5436014 | Removing lipids from cheese whey using chitosan The invention is directed to precipitating whey lipids from a source material such as whey by adding a sufficient amount of chitosan to form a chitosan-lipid complex, and subsequently precipitating out the lipid from the resulting whey supernatant. The pr... | 07/25/1995 |
| 5407957 | Production of docosahexaenoic acid by dinoflagellates This invention relates to a process for producing a single cell edible oil containing DHA, to the oil itself and to uses for the oil. Marine microorganisms are cultivated in fermentors and induced to produce the single cell oil which subsequently is recov... | 04/18/1995 |
| 5376390 | Stabilizing rice bran and rice bran products A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antil... | 12/27/1994 |
| 5372825 | Spoonable soured low-fat non-dairy creams Soured, water-continuous creams that are free of emulsifiers and that contain 5-15 wt % of at least a vegetable fat and that further contain a protein component and a thickener composition were found to be stable and spoonable.... | 12/13/1994 |
| 5364640 | Process for producing alkyl-methyl ketones The invention relates to a process for producing methyl-alkyl ketones using micro-organisms which convert fatty acids or their esters into the corresponding methyl ketones having one carbon atom less. Suitable micro-organisms are those which produce at le... | 11/15/1994 |
| 5292537 | Method for stabilizing rice bran and rice bran products A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antil... | 03/08/1994 |
