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| Number | Title | Issue Date |
| 7781007 | Water-in-oil emulsion with improved spattering behaviour The invention relates to a water-in-oil emulsion food product with improved spattering behaviour comprising 0.1-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, kernels, pits and cellulose having a volume weighted mean particle diameter (d4... | 08/24/2010 |
| 7713570 | Process for preparing high liquid oil, no trans, very low saturates, regular margarine with phospholipids The present invention provides a method for the preparation of high liquid oil margarine in the form of a water-in-oil emulsion wherein selected phospholipids (for example, PC, PE and lyso-PC/PE) play an important role in stabilizing the margarine. The total fat con... | 05/11/2010 |
| 7687096 | 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 hig... | 03/30/2010 |
| 7357957 | Spreadable food product The present invention provides a novel cellular solid structure which can be used to structure an oil-water mixture into a semi-solid state. The invention is particularly useful in the manufacture of food products, drug delivery agents, coatings, barrier films and e... | 04/15/2008 |
| 7338681 | Process to prepare a premium formulated fried egg The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 03/04/2008 |
| 7329429 | Bars and confectioneries containing cocoa solids having a high cocoa polyphenol content and sterol/stanol esters and processes for their preparation Processes are provided for preparing ready-to-eat health bars such as chocolate granola bars and chocolate confectioneries such as dark or milk chocolate chews. The bars and confectioneries contain sterol ester(s) and/or stanol esters and cocoa solids having a high ... | 02/12/2008 |
| 7288279 | Formulated fried egg product The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 10/30/2007 |
| 7241469 | Formulation and process to prepare a pre-formed filing unit The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consum... | 07/10/2007 |
| 7214386 | Method for the treatment and prevention of overweight in mammals The present invention relates to a method for the prevention and/or treatment of overweight in mammals. More particularly the invention is concerned with such a method comprising the enteral administration to a mammal of a preparation comprising an effective amount ... | 05/08/2007 |
| 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 |
| 7172784 | Emulsifier composition for cakes and a method of making improved quality cakes thereof The present invention relates to an emulsifier composition useful for making improved quality cakes, said emulsifier composition comprising 15.4 to 15.8 parts of Distilled glycerol monostearate (DGMS), 15.4 to 15.8 parts of Poly glycerol monostrearate (PGMS), 1.0 to... | 02/06/2007 |
| 7118688 | Antioxidant compositions and methods of use thereof An antioxidant composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing sugars, sugar polyols, medium-chain triglycerides, polysaccharides, pol... | 10/10/2006 |
| 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 |
| 7052729 | Stable oil in water emulsion The invention relates to a method of preparing stable oil in water emulsions wherein a ferulyolated compound is at least partly oxidized during or after formation of the oil in water emulsion. ... | 05/30/2006 |
| 7045165 | Process for manufacturing animal feed supplements An improved, continuous process for the production of animal feed supplements including an apparatus for carrying out such process is provided. Broadly, the process includes continuous preparation of a preblend including molasses and vegetable fat, followed by conti... | 05/16/2006 |
| 7041328 | Acid oil-in-water emulsified composition Described is an acid oil-in-water emulsified composition comprising an oil phase having a diglycerides content of 30 wt. % or greater and a yolk, wherein a ratio of lysophospholipids to the whole phospholipids is at least 15% in terms of a phosphorus amount. The com... | 05/09/2006 |
| 7029719 | Mayonnaise-like food and method of manufacturing the same A mayonnaise-like food, being an edible emulsified matter prepared by mixing and emulsifying soybean milk or bean curd, vinegar, seasoning, spice, emulsifier, and vegetable oil, in which the soybean milk is a concentrated soybean milk at Brix concentration of 20 to ... | 04/18/2006 |
| 7001636 | Method for manufacturing feed pellets and a plant for use in the implementation of the method A method for manufacturing feed pellets, and a plant for the implementation of this method have been explained. The aim has been to improve the manufacturing of porous pellets, first and foremost to achieve a better control of the porosity of the pellets than the kn... | 02/21/2006 |
| 6770316 | Low water activity filling A flavored filling having a low water activity. The filling includes a flavoring agent, an edible oil, and humectant. The edible oil can include a high and a low melting temperature oil. The high melting point oil, when used, can act as a crystal seeding agent durin... | 08/03/2004 |
| 6743459 | Acidic oil-in-water type emulsion composition The invention provides an acidic oil-in-water type emulsion composition which has an oil phase containing at least 20 % by weight of diacylglycerol and 0.5 to 5.0 % by weight of a crystallization inhibitor, and has excellent shelf stability at low temperatures thoug... | 06/01/2004 |
| 6733814 | Food composition suitable for shallow frying comprising sunflower lecithin The invention concerns a food composition, suitable for shallow frying, comprising triglycerides, wherein least 60 wt. % of triglycerides is of vegetable origin, and 0.05-3 wt. % sunflower lecithin. The invention further concerns a process for the preparation of hyd... | 05/11/2004 |
| 6649202 | Flat plate flaking device An apparatus and method of preparing solid flakes of fats and emulsifiers is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier.... | 11/18/2003 |
| 6635299 | Diacetyl tartaric acid esters on mono- and diglycerides based on C12 to C22 fatty acids and succinic acid esters of mono-diglycerides based on C12 to C22 fatty acids The invention provides a mixture comprising esters selected from the group consisting of diacetyl tartaric acid esters of mono- and diglycerides based on C12 to C22 fatty acids and succinic acid esters of mono- and diglycerides based on C12 to C22 fatty a... | 10/21/2003 |
| 6630189 | Solid-liquid fractionation process of oil composition A process for fractionating an oil composition containing at least 50% by weight of partial diglycerides into a solid portion and a liquid portion, which includes dissolving an emulsifier in the oil composition, cooling the solution to deposit crystals an... | 10/07/2003 |
| 6586033 | Ionic stable emulsion sauce A stable, acidified emulsion containing extremely high solids and high salt content is disclosed. This can be used in a complementary combination liquid/paste sauce composition with a dry, particulate seasoning composition. The sauce has a selected amount... | 07/01/2003 |
| 6569478 | Food composition containing a monoglyceride memomorphic phase The invention is directed to a food composition in an aqueous or instant powder form that contains at least one food ingredient, a monoglyceride enriched with unsaturated compounds, and water. The monoglyceride is preferably a monoglycerol monoester that ... | 05/27/2003 |
| 6565909 | Stable whipped frostings A low density, ready-to-serve frosting is provided that can be stored for extended periods of time with little or no separation of the aqueous and shortening phases and with minimal volume changes. The frosting is stabilized by the formation of an aqueous... | 05/20/2003 |
| 6524637 | Composition providing a stable suspension of a particulate component There is provided a composition comprising (a) an oil and/or an oil mimetic component; (b) a triglyceride fatty acid and/or a high melting point emulsifier component; (c) a particulate component; wherein the particulate component (c) is in a stable suspen... | 02/25/2003 |
| 6517884 | Water and oil containing emulsion The invention relates to a food product comprising 0.1 to 1.5 wt % of one or more anti-spattering agents comprising no native soy lecithin or native soy lecithin in an amount of from 0 to 0.05 wt % on total product, whereby the anti-spattering agent is pr... | 02/11/2003 |
| 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 |
| 6465036 | Food emulsion containing an emulsifier from sorbitan This type of foods, in particular margarine, comprises, as emulsifier, reaction products of sorbitol with triglycerides.... | 10/15/2002 |
| 6461661 | Butterlike compositions and methods of manufacturing same A butterlike composition which includes a solidified emulsion of at least one vegetable oil, water and at least one hydrocolloid the composition having butterlike properties.... | 10/08/2002 |
| 6447831 | Food product Firm food products that are suitable for cold use as a spreadable product and for hot use as a frying medium, can be obtained if the products comprise 20 to 80 wt % fat, whereby the fat is present as a clumped fat network. A hydrophilic emulsifier is also... | 09/10/2002 |
| 6423363 | Aqueous dispersion Aqueous dispersions of plant sterols and other high melting lipids. The dispersions are useful in spreads and other food products. The dispersions provide structure to the food products and their use can permit minimization or elimination of saturated fat... | 07/23/2002 |
| 6376482 | Use of mesophase-stabilized compositions for delivery of cholesterol-reducing sterols and stanols in food products Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture... | 04/23/2002 |
| 6368653 | Use of mesomorphic phases in food products Mesomorphic phases of edible surfactants can advantageously be added to food products to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases in finished or ready to eat food products.... | 04/09/2002 |
| 6368652 | Use of mesomorphic phases in food products Mesomorphic phases of edible surfactants can advantageously be added to food products to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases in finished or ready to eat food products.... | 04/09/2002 |
| 6306449 | Water-in-oil spread with water base fruit composition A heterogeneous edible spread having a water-in-oil composition and a varigate composition is disclosed. The water-in-oil composition and the varigate composition have humectant concentrations that result in each of the compositions having substantially t... | 10/23/2001 |
| 6274574 | Use of mesophase-stabilized compositions for delivery of cholesterol-reducing sterols and stanols in food products Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture... | 08/14/2001 |
| 6190721 | Spread The invention provides a spread which contains phospholipids, has a 60% or less than 60% by weight oil phase, and exhibits an increase in conductivity at 36° C. to 0.2 mS/cm or more than 0.2 mS/cm in 300 seconds, and as such, forms a stable emulsion to p... | 02/20/2001 |
