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| Number | Title | Issue Date |
| 8029847 | 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 processin... | 10/04/2011 |
| 7579034 | Stabilisers useful in low fat spread production The present invention relates to methods for producing low fat spread emulsions stabilized 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 neu... | 08/25/2009 |
| 7413762 | Process of making refried beans containing an oil substitute and product thereof A method for making a bean-based oil substitute comprising the steps of (a) homogenizing comminuted cooked beans in an aqueous liquid dispersion to form a homogenate, and (b) mixing an edible oil with said comminuted beans, before or after homogenization of the bean... | 08/19/2008 |
| 7366338 | Automated document processing system using full image scanning A document processing system comprises an input receptacle for receiving documents. A transport mechanism receives the documents from the input receptacle and transports the documents past a full image scanner and a discrimination unit. An output receptacle receives... | 04/29/2008 |
| 7335389 | Beverages containing plant sterols The invention relates to a process for producing a substantially stable dispersion without manufacturing aids, where the dispersion consists essentially of a hydrophobic plant sterol and an aqueous material, wherein the plant sterol is selected from plant sterols an... | 02/26/2008 |
| 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 |
| 7279191 | Method of forming a non-fractionated, room temperature pourable butter A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly c... | 10/09/2007 |
| 7276126 | Production of enzyme-resistant starch by extrusion A process for producing alpha-amylase resistant starch comprises extruding a feed starch at a temperature in the range of about 60-220° C., thereby producing a product alpha-amylase resistant starch. The feed starch can be in the form of an aqueous slurry or paste ... | 10/02/2007 |
| 7247335 | Triglyceride fat suitable for spread manufacture Triglyceride fat which comprises HUU triglycerides and at least 18 wt. % of HOH and HLH triglycerides, while the ratio HOH:HLH is in the range 30/70 to 85/15, which fat is characterized in that the fat contains at least 20 wt. % of HUU and 8–30 wt. % of SOO trigly... | 07/24/2007 |
| 7232586 | Oil or fat compositions Oil or fat compositions contain the following ingredients: (A) an oil or fat containing from 60 to 100% by weight of diglyceride, by 100 parts by weight of the oil or fat composition, the diglyceride further comprising fatty acids,... | 06/19/2007 |
| 7223435 | Triglyceride fat Preparation of a fat phase suited for the preparation of food compositions which contain liquid or solid particles stably dispersed in the fat phase, which preparation comprises mixing 0.25–20 wt. % of a structuring triglyceride fat A with 0–19.75 wt. % of a tri... | 05/29/2007 |
| 7214400 | Flavor enhancing oils Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a ... | 05/08/2007 |
| 7214717 | Polydisperse double emulsion, corresponding monodisperse double emulsion and method for preparing the monodisperse emulsion A fractionable polydisperse stable double oil-in-water emulsion, having 50 to 95 wt. % relative to the total weight of the double emulsion, droplets of an invert monodisperse emulsion Ei dispersed in a continuous aqueous phase. The continuous aqueous phase includes ... | 05/08/2007 |
| 7189288 | Enzyme-resistant starch and method for its production A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% a... | 03/13/2007 |
| 7186434 | Pourable fatty dispersions Liquid margarines and other pourable dispersions which contain a hardstock fat derived from plant waxes. The fat consists of a mixture of triglycerides, which fat is non-hydrogenated and contains less than 10 wt. % of fatty acid residues with a chain length of 6–1... | 03/06/2007 |
| 7157110 | Fat compositions Fat compositions that contain a vegetable oil and a plant-derived wax component are described. Food and cosmetic products containing such fat compositions also are described. ... | 01/02/2007 |
| 7141262 | Method for obtaining a TGF-beta enriched protein fraction in activated form, protein fraction and therapeutic applications The invention concerns a method for obtaining a highly enriched TGF-beta protein fraction in activated form, from a liquid solution rich in proteins said to be soluble in the aqueous phase of milk and/or of whey, said method comprising the following steps; a) adjust... | 11/28/2006 |
| 7118773 | Edible spread containing a natural fat phase Edible W/O emulsion spread comprising a continuous fat phase which contains a natural structuring hardstock fat, which hardstock fat contains at least 45 wt. % of SOS triglyceride (S is C18-C24 fatty acid residue and 0 is an oleic acid residue). A fat with such comp... | 10/10/2006 |
| 7108888 | Triglyceride fat Process for the preparation of an edible triglyceride fat which is able to structure a liquid oil which process comprises the steps selecting a triglyceride fat A and a triglyceride fat B, interesterifying a mixtur... | 09/19/2006 |
| 7101584 | Micro-molecular hyper-saturation of conventional cooking oils for high altitude and confined space applications The instant invention is directed toward a process of Micro-Molecular Hyper-Saturation or Microsaturation, which results in transforming common, whole, Essential Fatty Acid (EFA) rich cooking oils into a product exhibiting increased shelf life wile simultaneously el... | 09/05/2006 |
| 7098246 | Natural compounds and their derivatives for the prevention and treatment of cardiovascular, hepatic and renal diseases and for cosmetic applications The present invention refers to the use of phenolic compounds and their derivatives represented by formula I wherein R1 and R2 are selected from among: OH, OCOalkyl, or OCOalkenyl, and R3 is either H, OH, OCOalkyl or OCOalkenyl, wher... | 08/29/2006 |
| 7083821 | Low carb mousse Low carbohydrate edible dessert type compositions having net/effective carbohydrates of less than approximately 5 carbs per approximately an 8 ounce serving. The edible compositions can include mousse, chocolate toppings and frostings, and hot chocolate type beverag... | 08/01/2006 |
| 7060316 | Oil or fat composition An oil or fat composition containing 15 wt % or more of diglyceride (component (A)) and 70 ppm or more, on the basis of the diglyceride, of an organic carboxylic acid (Component (B)). ... | 06/13/2006 |
| 6994882 | Vegetable oil having elevated stearic acid content Vegetable oils having an elevated stearic acid content and a low polyunsaturates content are described. A confectionery product containing oils of the invention is also described. ... | 02/07/2006 |
| 6949698 | Gene combinations that alter the quality and functionality of soybean oil Novel gene combinations resulting in novel lipid profiles of soybean seeds and oil extracted from such seeds are disclosed. Methods for making such combinations are also described. In addition, the oils of this invention are disclosed to be useful in the manufacture... | 09/27/2005 |
| 6916499 | Method of forming a light butter A method of forming a light butter that includes removing water or butter fat from a feed material to yield a first intermediate and a second intermediate, the feed material including butter, the first intermediate including butterfat, the second intermediate includ... | 07/12/2005 |
| 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 |
| 6808737 | Trans free hard structural fat for margarine blend and spreads A Trans free structural fat suitable as a margarine fat blend for the manufacture of low SAFA (Saturated Fatty Acid) poly/mono unsaturated margarine and spreads and fat blends for margarine/spreads. The structural fat is made from selectively fractionated non-hydrog... | 10/26/2004 |
| 6793955 | Method of forming a butter/margarine blend A method of forming a butter/margarine blend that includes removing water of butterfat from a feed material that includes butter to yield an intermediate, combining a non-dairy fat with the intermediate to form an intermediate blend, and processing the intermediate ... | 09/21/2004 |
| 6777018 | Edible spread containing a natural fat phase Edible W/O-emulsion spread of which the fat phase comprises a vegetable hardstock fat, which hardstock fat contains at least 5 wt. % of Allanblackia fat and/or Pentadesma fat and which preferably contains at least 45 wt. % of SOS triglycerides (S denotes a fatty aci... | 08/17/2004 |
| 6773733 | Structured particulate systems Structured particulate systems of active solid organic components in a matrix in a weight ratio of 99:1 to 1:99 and a mean weight diameter of 25 to 500 microns wherein the active organic component is selected from the group consisting of oleanoic acid, ursolic acid,... | 08/10/2004 |
| 6692789 | Reduced fat spreadable corn syrup compositions and methods of preparation thereof The present invention relates to a corn syrup composition that can be used in many applications in place of butter, margarine or other spreadable products. The corn syrup composition is lower in fat than conventional spreads, provides a pleasing flavor an... | 02/17/2004 |
| 6692762 | Process for the preparation of materials with a high content of long chain polyunsaturated fatty acids Compositions comprising glycerides containing conjugated linoleic acid moieties. These glycerides are prepared by an enzymatic conversion process which is selective to provide specific isomers, advantageously the cis9, trans11 and tr... | 02/17/2004 |
| 6673383 | Method for improving the performance of a food product A method for improving the chalky-off taste and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt % on food product, of a structured particulate system compris... | 01/06/2004 |
| 6638547 | Prepared foods containing triglyceride-recrystallized non-esterified phytosterols A prepared food product for ingestion by mammals is described and methods for preparing such products. The food product includes an oxidation-resistant fat-based composition substantially free of exogenous solubilizing and dispersing agents for phytostero... | 10/28/2003 |
| 6630192 | Increasing the HDL level and the HDL/LDL ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids A method of increasing the HDL concentration and the HDL/LDL concentration ratio in human serum by providing a balance between a sufficient and required proportion of cholesterol-free saturated fatty acids in the daily dietary fat of the human and a suffi... | 10/07/2003 |
| 6589587 | Pourable water and oil containing emulsions comprising gas bubbles The invention relates to pourable water and oil containing emulsions comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase. Emulsions according to the invention show increased stability.... | 07/08/2003 |
| 6579557 | Food product comprising gas bubbles The invention relates to food products comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase, and whereby said gas bubbles have a mean diameter size distribution with a maximum below 10 μm ... | 06/17/2003 |
| 6521276 | Stabilized food composition A stabilized food composition with a reduced dry matter content, wherein the stabilizing agent is a fructane or fructane mixture in an amount of 1-15 wt % and to 1-25% of the water content of said food composition.... | 02/18/2003 |
| 6479070 | Compositions containing pinolenic acid and its use as a health component Pinolenic acid can be used in the form of a food supplement, a pharmacentical composition or as part of a food composition as anti-inflammatory agent. The pinolenic acid used herefore suitably is applied as a natural product, or as a concentrate with more... | 11/12/2002 |
