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| Number | Title | Issue Date |
| 7678405 | Oil-in-water type emulsion comprising vegetable sterols The purpose of the present invention is to provide oil in water type emulsion supplemented with phytosterol, and having an excellent emulsion stability during storage. The present invention relates to oil in water type emulsion comprising ester-type phytosterol of 1... | 03/16/2010 |
| 7662421 | Container-packed, oil-in-water type emulsified food product and method for manufacture thereof In the container-packed, oil-in-water type emulsified food product in accordance with the present invention, an oil-in-water type emulsified food comprises edible oils and fats, vinegar and egg yolk, and is packed and sealed in a container with an oxygen barrier pro... | 02/16/2010 |
| 7597923 | Oil-in-water emulsified food product The present invention provides an oil-in-water emulsified food product containing plant sterol, which has the effect of reducing the level of cholesterol in the blood, and having a smooth texture and excellent emulsification stability. An oil-in-water emulsified foo... | 10/06/2009 |
| 7550170 | Acidic oil-in-water emulsion compositions An oil-in-water emulsion composition contains the following ingredients (A), (B) and (C): (A) an oil or fat having a diglyceride content of at least 50 wt %, in which at least 80 wt % of fatty acids constituting diglycerides are un... | 06/23/2009 |
| 7314624 | Nanoemulsion vaccines The present invention provides methods and compositions for the stimulation of immune responses. Specifically, the present invention provides methods and compositions for the use of nanoemulsion compounds as mucosal adjuvants to induce immunity against environmental... | 01/01/2008 |
| 7160569 | Acidic oil-in-water type emulsified compositions Provided is an acidic oil-in-water type emulsified composition, containing an oil or fat having a diglyceride content of 30 wt. % or greater an egg yolk, and a water soluble soybean polysaccharide. The acidic oil-in-water type emulsified composition of the pr... | 01/09/2007 |
| 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 |
| 7094317 | Process of manufacturing and using highly refined fiber mass The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material from primarily parenchymal cell wall structures in an aqueous solution which need not contain an a... | 08/22/2006 |
| 7074300 | Cellulose fiber-based compositions and their method of manufacture The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material in a mild NaOH using reduced temperatures and pressures, and refining the material with a plate re... | 07/11/2006 |
| 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 |
| 6932861 | Edible PGA coating composition An edible, hardenable coating composition is disclosed which comprises high levels of low viscosity propylene glycol alginate and a surfactant, which may additionally contain a filler, a pigment and optionally a small amount of a secondary film former and/or a stren... | 08/23/2005 |
| 6863908 | Universal sauce base A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal sauce base has an oil-in-water emulsion and comprises water, vegetable ... | 03/08/2005 |
| 6838112 | Process for preparing an emulsion based food salad having freeze-thaw stability A process for making a freezably stable emulsion based food salad. A freezing point depression agent, such as propylene glycol, is added to a water component of the emulsion to prevent the formation of ice crystals during freezing of the non-aqueous salad components... | 01/04/2005 |
| 6793958 | Emulsified food composition Edible oil-in-water emulsion comprising: 35-70% (wt) edible oil 0.5-10% (wt) egg yolk derived emulsifier 0.3-1.5% (wt) casein 65-25% (wt) water, wherein at least 60% of the oil droplets has a size of 1-5 μm. Such a composition pre... | 09/21/2004 |
| 6787176 | Low fat spoonable or spreadable food products Spoonable or spreadable compositions containing less than 80% fat are disclosed. Such compositions comprise water, fat, micro gel particles, a protein and a de-stabilizing emulsifier. The aqueous phase of the composition forms a continuous phase with the fat phase a... | 09/07/2004 |
| 6713466 | Processes for preparing sterol esters A food additive useful for lowering serum cholesterol in humans contains a sterol or stanol ester of a fatty acid or a dicarboxylic acid ester of a sterol or stanol made by reacting a sterol, stanol and a carboxylic acid in the presence of an effective amount of a c... | 03/30/2004 |
| 6703062 | Low-fat food emulsions having controlled flavor release and processes therefor Low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavor molecules; substantially all of the fat particles are located within the gel particles, and at least 35 w.... | 03/09/2004 |
| 6660312 | Egg yolk-containing, reduced-cholesterol, oil-in-water emulsified food and the preparation thereof Disclosed herein is a method for producing an oil-in-water emulsified food having an egg yolk content as calculated in terms of raw egg yolk of 2.8% or more, a content of cholesterol derived from egg yolk of 7×10-4 % or more, and a total chole... | 12/09/2003 |
| 6635777 | 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 amou... | 10/21/2003 |
| 6579558 | Process for manufacturing an oil-in-water type emulsified food An oil-in-water type emulsified food is prepared by mixing an aqueous phase material containing at least egg and vinegar, then emulsifying the mixed aqueous phase material with an oily phase material comprising more than 20% by weight of a fat/oil having ... | 06/17/2003 |
| 6544573 | Gum combination for liquid condiment systems An oil-in-water emulsion containing a gum system having a solids level of 22% or less, which provides a clear to translucent appearance and includes carrageenan, xanthan gum and propylene glycol alginate.... | 04/08/2003 |
| 6544578 | Freezable low-calorie spoonable dressings and method for their production A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 ... | 04/08/2003 |
| 6485767 | Use of cellulose microfibrils in dry form in food formulations The invention concerns the use, in dry form, of a combination of substantially amorphous microfibrils with a crystallinity index not more than 50%, with at least a polyhydroxylated compound, as additive for food formulations, the content of this combinati... | 11/26/2002 |
| 6475549 | Caesar salad dressing A Caesar salad dressing is provided with a creamy consistency using a combination of ingredients which includes extra virgin olive oil, lemon juice, Worcestershire sauce, salt, pepper, garlic, mayonnaise, milk, cream, Romano cheese, Dijon mustard and vine... | 11/05/2002 |
| 6394230 | Sterol esters as food additives A food additive useful for lowering serum cholesterol in humans contains a sterol or stanol ester of a fatty acid or a dicarboxylic acid ester of a sterol or stanol made by reacting a sterol, stanol and a carboxylic acid in the presence of an effective am... | 05/28/2002 |
| 6245375 | Dressing The invention relates to a translucent dressing which can be manufactured and offered to the consumer as a two-phase system, having separate oil and water layers. Upon shaking by hand, an emulsion is produced which remains stable for at least one week. Su... | 06/12/2001 |
| 6242039 | Stabilized egg flavoring compositions The present invention includes a stabilized food flavoring composition for imparting the flavor of egg to foods that includes egg yolk treated at elevated temperature or that contains an aqueous extract of hard cooked egg yolk. The invention also includes... | 06/05/2001 |
| 6231913 | Food product dressings and methods for preparing food product dressings The present invention provides oil-in-water emulsion food product dressings and a method for preparing oil-in-water emulsion food product dressings. The method achieves an increase in the viscosity and, hence, the stability, of the food product dressings,... | 05/15/2001 |
| 6200624 | Enteral formula or nutritional supplement containing arachidonic and docosahexaenoic acids This invention is directed to the use of triglycerides containing fatty ester moieties that include arachidonic acid (AA) and docosahexaenoic acid (DHA) in enteral nutritionals or nutritional supplements. These triglycerides are derived from lipid mixture... | 03/13/2001 |
| 6183762 | Oil body based personal care products The present invention provides novel emulsion formulations which comprise oil bodies. The invention also provides a method for preparing the emulsions and the use of the emulsions in various domestic and industrial compositions. The emulsions are especial... | 02/06/2001 |
| 6146675 | Foodstuff preservation A natural microbiocidal and/or microbiostatic composition wherein the sole antibiotic antimicrobiocidal agent is Natamycin which inhibits or destroys yeast and mold in selected foodstuffs.... | 11/14/2000 |
| 6146645 | Uses of oil bodies The present invention provides novel emulsion formulations which comprise oil bodies. The invention also provides a method for preparing the emulsions and the use of the emulsions in various domestic and industrial compositions. The emulsions are especial... | 11/14/2000 |
| 6113954 | Stabilization of mayonnaise spreads using whey from nisin-producing cultures The present invention provides a stabilized mayonnaise spread that includes nisin-containing whey. According to the invention, the growth of a contaminating microorganism in the mayonnaise composition is inhibited. The invention additionally provides a me... | 09/05/2000 |
| 6039998 | Freezable low-calorie spoonable dressing and method for their production A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 ... | 03/21/2000 |
| 5976587 | Mayonnaise base and method for producing it Disclosed is a mayonnaise base which is mixed with eggs by consumers to give mayonnaise. The mayonnaise base consists indispensably of vegetable oil, vinegar and emulsifier (except egg yolk) along with other seasonings (except vinegar) and spices, and is ... | 11/02/1999 |
| 5958498 | Mayonnaise-like product and a process for its manufacture A mayonnaise-like emulsion product has a component composition which includes edible oil, sugar and salt components, first and second emulsifier components and an acetic acid or vinegar component and by weight, the oil component is in an amount of from 55... | 09/28/1999 |
| 5945149 | Process of making a sterile, packed food emulsion A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and including: water; 10-65 wt % edible fat; 0.05-10.00 wt % caseinate; and 0.1-10.0 wt % brow... | 08/31/1999 |
| 5922391 | Composition like mayonnaise but having less or no edible oil A composition which has a texture like mayonnaise but which has less or no edible oil is prepared with water and vinegar and less than 20% oil and by weight, yoghurt in an amount of from about 5% to 50% and carrageenan in an amount of from 0.03% to 1%. Th... | 07/13/1999 |
| 5904945 | Egg yolk phospholipid composition Disclosed is an egg yolk phospholipid composition comprising 80% or less of the composition of phospholipids and 0.10% by weight or less of glucose on the basis of the phospholipids. Such an egg yolk phospholipid composition scarcely undergoes browning du... | 05/18/1999 |
| 5834043 | Lactobacillus sake like strains, production and use of their exopolysaccharides New Lactobacillus sake like strains are provided obtainable from meat products, which strains are capable of producing an exopolysaccharide having shear-thinning properties, even at low concentrations, and/or thickening and/or emulsion-stabilizing propert... | 11/10/1998 |
