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| Number | Title | Issue Date |
| 8048468 | Glyceride oil composition from fish oil and preparation method thereof Provided are a glyceride oil composition derived from a fish oil and a preparation method thereof. The composition includes docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA) with a content of 45 to 95% by weight and eicosapentaenoic acid (EPA) with a conten... | 11/01/2011 |
| 7226630 | Edible moisture barrier for food and method of use products An edible moisture barrier for food products is provided. This edible moisture barrier is highly effective in preventing moisture migration within a multi-component food product between food components having different water activities and/or moisture contents at a ... | 06/05/2007 |
| 7141265 | 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 leas... | 11/28/2006 |
| 7008661 | Oil/fat composition Provided is an oil/fat composition comprising 10.1 to 94.9 wt. % of a triglyceride, 0.1 to 30 wt. % of a monoglyceride and 5 to 59.9 wt. % of a diglyceride which has, as a fatty acid constituent thereof, 15 to 90 wt. % of an ω3-unsaturated fatty acid having less th... | 03/07/2006 |
| 6838107 | Method of preparing an improved low-calorie, low-fat food foodstuff This relates to foodstuffs containing maltitol. More particularly, this invention relates to improved fat-containing foodstuffs, wherein the improvement includes the partial or total replacement of the fat by a taste effective amount of maltitol. ... | 01/04/2005 |
| 6831185 | Oil and fat compositions having antifoaming effect Oil and fat compositions containing at least 0.01% by mass of one or more polyglycerol fatty acid esters having an average degree of polymerization of 6 to 30 and an average degree of substitution of 4 to 32 have an antifoaming effect and they are usable as general-... | 12/14/2004 |
| 6773715 | Preparation and use of solidified oils A method of solidifying liquid oils is disclosed. The method is effected by (a) mixing at least one liquid oil and at least one solid fat, thereby forming a mixture of the at least one liquid oil and the at least one solid fat; and (b) transforming the mixture into ... | 08/10/2004 |
| 6596337 | Food composition in the form of a dry emulsion, preparation method and use thereof The invention concerns a dry emulsion characterised in that it is obtained by drying a dispersion of at least a weakly soluble edible substance also called active substance (MA) in a continuous phase comprising: at least an emulsifier (E) containing at le... | 07/22/2003 |
| 6534663 | Process for the preparation of materials with a high content of long chain polyunsaturated fatty acids Organic materials, comprising a mixture of at least two products (I) and (II), both containing isomers of conjugated long chain polyunsaturated fatty acid moieties L1 and L2 can be obtained by subjecting an organic material, selected... | 03/18/2003 |
| 6444247 | Preparation of milk fat globule membranes in tablet or capsule form The present disclosure teaches that the proteins encoded by the BRCA1 and BRCA2 genes are found in the milk fat globule membranes from humans and cows. Therefore, BRCA1 and BRCA2 proteins can be isolated from milk produced by lactating animals. The level ... | 09/03/2002 |
| 6432468 | Domestic fowl eggs having a high content of highly unsaturated fatty acid, their production process and their use The present invention provides domestic fowl eggs having a high content of arachidonic acid and optionally docosahexaenoic acid obtained by feeding egg-laying domestic fowls ω6 highly unsaturated fatty acids and optionally ω3 highly unsaturated fatty ac... | 08/13/2002 |
| 6344225 | Generation and stabilization of preferred beef tallow flavors in frying oils A frying oil is described which produces fried foods exhibiting a highly preferred flavor profile and flavor stability over the life of the oil. The invention includes a beef tallow fraction containing an effective amount of beef tallow stearin fraction a... | 02/05/2002 |
| 6294207 | Calcium fortification of oleaginous foods A calcium amino acid malic acid chelate complex for fortification of oleagnious foods which is stable, bioavailable, and palatable is disclosed. Further, oleaginous foods fortified with the calcium amino acid malic acid chelate complexes of the present in... | 09/25/2001 |
| 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 |
| 6099890 | Cooking fat and method of making The invention relates to a lard-like product comprising more than 95 wt % of fats, said fats containing 1-75 wt % of lard and 25-99 wt % of other fats, whereby the SAFA content of the fat blend is equal to or less than 35 wt % and the N20 of the fat blend... | 08/08/2000 |
| 5959131 | Nutritionally superior fat for food compositions A nutritionally superior fat for food compositions which comprises triglycerides containing cis-asymmetric monounsaturated fatty acids (cis-AMUFAs) is provided. The use of cis-AMUFA triglycerides provides a fat composition which is low in saturated fats a... | 09/28/1999 |
| 5906982 | Nutritional formulations containing Lacto-N-neoTetraose A nutritional formulation containing an effective amount of Lacto-N-neoTetraose to simulate the growth and/or metabolic activity of Bifidobacterium is provided. A process of inhibiting bacterial infections including the step of feeding the nutritional com... | 05/25/1999 |
| 5888575 | Triglyceride fat crystallization Saturated triglycerides which have a big difference in chain length between the longest and the shortest fatty acid chain and which are able, when incorporated in a small amount into a slow crystallizing fat, particularly a low-trans fat, to increase cons... | 03/30/1999 |
| 5849348 | Deodorized fatty acid salt feed supplement product In one embodiment this invention provides a process for preparing a deodorized fatty acid salt feed supplement. Primary amine reagent is added to a process medium in which C14 -C22 fatty acid with a content of malodorous carbonyl com... | 12/15/1998 |
| 5824354 | Process for reducing sterols and free fatty acids from animal fat The process for reducing sterols and free fatty acids from animal fat entails forming an oil-in-water emulsion using a mixing device such as a pump or an in-line mixer; and then pumping the emulsion through a conduit for a period of time. The emulsion is ... | 10/20/1998 |
| 5817352 | Method of sealing forage products for storage A method of storing forage products in a mass includes the steps of coating all of the exposed surfaces of the mass with a melted tallow, and allowing the tallow composition to cool to seal the surface of the mass. The tallow is preferably applied at a ra... | 10/06/1998 |
| 5762990 | Fat composition for nut filling and nut filling The present invention is directed to a fat composition for nut filling characterized in that it contains an emulsifier(s) at the total amount of 1.0-10.0 wt. % in a fat comprising 35-60 wt. % of 1,3-distearo-2-olein (StOSt) and having a solid fat content ... | 06/09/1998 |
| 5736174 | Alkoxylated alcohol fat substitutes Alkoxylated alcohols containing both short and long chain oxyalkylene units are useful as reduced calorie fat substitutes in food compositions. The alkoxylated alcohols provide good organoleptic properties even though not highly esterfied with fatty acid.... | 04/07/1998 |
| 5695802 | Flavoring composition and process The flavoring composition of the invention contains the diglyceridic fraction of a hydrolysate of vegetable or animal fat, optionally in combination with other substances susceptible of improving the impact and mouthfeel of said composition and of the foo... | 12/09/1997 |
| 5688500 | Method of aquaculture comprising feeding microflora having a small cell aggregate size Disclosed is a process for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In... | 11/18/1997 |
| 5686429 | Method for providing nutrition to elderly patients The present invention provides a method for providing nutrition to elderly patients. Pursuant to the present invention, the enteral composition includes a protein source, a lipid source, and a carbohydrate source. Preferably, the protein source includes a... | 11/11/1997 |
| 5683739 | Extruded animal feed nuggets for ruminants Hard, stable, extruded animal feed nuggets are prepared for ruminants, the nuggets comprising between about 90 to 99 wt % of at least one protein-containing ingredient and between about 1.0 to 6.0 wt % of added fat. Preferably, the animal feed nugget is a... | 11/04/1997 |
| 5589468 | Method for providing nutrition to elderly patients The present invention provides a method for providing nutrition to elderly patients. Pursuant to the present invention, the enteral composition includes a protein source, a lipid source, and a carbohydrate source. Preferably, the protein source includes a... | 12/31/1996 |
| 5525746 | Method for selective extraction of compounds from carbonaceous materials An improved low temperature process for extracting oil from oil-bearing materials by extracting the oil-bearing material in an extraction zone with a normally gaseous solvent selected from propane, butane, and mixtures thereof. As the resulting solvent/oi... | 06/11/1996 |
| 5525368 | Degraded polysaccharide derivatives and foodstuffs containing same A degradation product of a polysaccharide derivative comprising a mixture of oligomers of the polysaccharide derivative, the majority of said oligomers having a molecular weight such that the oligomer conforms to a rod-like configuration.... | 06/11/1996 |
| 5431947 | Confectionery fat compositions The invention concerns blends of fats A, B and C in the ranges: 5-30% of fat A; >60% of fat B; 5-20% of fat C, wherein fat A=fat having a CSAFA : CUNSAT ratio=0.5-1.3; fat B=fat having >65 wt. % of SUS; fat C=butterfat or a fraction therof.... | 07/11/1995 |
| 5171596 | Method for fresh preservation of foodstuffs A composition for the freshness-preservation of foodstuffs is disclosed which comprises, as an active base a triglyceride of saturated fatty acids (I) corresponding to the following general formula: ##STR1## wherein: R1, R2 and ... | 12/15/1992 |
| 5080912 | Cheese product and process for preparing such The present invention is concerned with a process for preparing a cheese product containing polyol fatty acid polyesters, having the following steps: (a) preparing a water and oil containing mixture comprising from 1.2-40 wt. % oil, by combining a fatty c... | 01/14/1992 |
| 4961951 | Pourable shortening containing butter and method for preparing Shortening compositions containing one or more dairy components are provided in a form in which they are pourable even though they may contain substantial amounts of a butter component such as whole, real butter. The shortening compositions have a eutecti... | 10/09/1990 |
| 4961939 | Deodorized water-in-oil emulsion containing fish oil The present invention is directed to water-in-oil and oil-in-water emulsions containing fish oil which are stabilized by enzyme systems which prevents or retards against the deleterious formation of malodorous alcohols and aldehydes thereby eliminating th... | 10/09/1990 |
| 4960606 | Microbially-stable shortening containing butter Shortening compositions containing one or more dairy components are provided in a form in which they are shelf-stable to the extent that they can be stored at room temperatures for extended periods of time. These compositions can be formulated so as to be... | 10/02/1990 |
| 4956190 | Tempering and milling of edible grains and leguminous materials with reducing agents and methods of making alimentary products The invention relates to improvements in flour, and pasta produced therefrom, wherein the flour is produced by milling of grains and legumes previously tempered in the presence of a reducing agent. The reducing agent can be, for example, sodium metabisulf... | 09/11/1990 |
| 4948618 | Process for tempering edible plastic fat products A process for tempering edible plastic fat products such as margarine and shortenings which comprises crystallizing with cooling a starting material of fats and oils with or without other ingredients and subjecting the resulting product to pressuring trea... | 08/14/1990 |
| 4867986 | Dry stabilized microemulsified omega-three acid-containing oils Storage-stable, bio-available, free-flowing, microemulsified, Omega-three acid-containing oil compositions in the form of microspheres and macrospheres, said compositions consisting essentially of (1) up to about 70% by weight of Omega-three acid-containi... | 09/19/1989 |
| 4861612 | Method of separating oleaginous matter into components having various melting points Oleaginous material is fractionated into two fractions having different melting points from each other by emulsifying all the oleaginous material with water and using with a surfactant having an HLB value of 5 to 10 as an emulsifier, at a temperature at w... | 08/29/1989 |
