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| Number | Title | Issue Date |
| 8137729 | Method of making complexed fat compositions A process of preparing a complexed fat composition in a continuous process is provided. The process comprises mixing a cyclodextrin with a solvent in an in-line mixing system at a temperature of from about 180 to about 200° F. (82.2 to about 93.3° C.), thereby sol... | 03/20/2012 |
| 8133526 | Fat compositions Low-lauric, low-trans fat compositions useful for food and other applications. ... | 03/13/2012 |
| 8057837 | Microwave popcorn with viscous liquid fat and method of preparation Disclosed are microwave popcorn articles including a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprisi... | 11/15/2011 |
| 8053015 | Hard fat Disclosed is a hard fat which can be a basic ingredient for obtaining a margarine or shortening having favorable meltability in the mouth of a lauric fat, and also having favorable plasticity, as well as a margarine or shortening in which the hard fat is used, and c... | 11/08/2011 |
| 8043649 | Edible fat and oil, process of producing the same, and chocolate containing fat and oil composition [Purpose] To provide edible fat and oil that can further improve blooming resistance, and chocolate having further improved blooming resistance than that of conventional chocolate. [Constitution] Edible fat and oil obtained by transesterification reaction or esterif... | 10/25/2011 |
| 7998521 | Non-hydrogenated hardstock fat Non-hydrogenated hardstock fat wherein the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids wit... | 08/16/2011 |
| 7959966 | Viscous fat compositions having low amounts of trans-fat, methods and products Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to the fat. The fat compositions as provided herein can be substantially m... | 06/14/2011 |
| 7947323 | Low-trans fats for confectionery and bakery fat compositions The present invention relates to a process for the production of a fat composition for confectionery or baking applications. According to this process, a starting fat composition containing palm oil or a palm oil fraction and having the following composition: (1) a ... | 05/24/2011 |
| 7923050 | Oil composition for coating An oil-and-fat composition for coating that simultaneously exhibit both significantly conflicting properties: drying quickly at ambient temperature and hardly peeling off (when eaten), and a food product including the oil-and-fat composition. The oil-and-fat composi... | 04/12/2011 |
| 7854954 | Compositions with a chicken flavour, use and production thereof The present invention provides with a method for producing compositions with a chicken flavor. The compositions of the invention can be obtained by applying the following method: (a) preparing a mixture comprising at least one reducing carbohydrate and at least one ... | 12/21/2010 |
| 7854953 | Foodstuff supplement and method of producing same A foodstuff supplement and method of producing the foodstuff supplement. The method includes forming a liquid phase and adding vitamins to the liquid phase at a temperature below that at which significant depletion and/or degradation of the vitamins will occur. Oil ... | 12/21/2010 |
| 7736684 | Viscous fat compositions having low amounts of trans-fat, methods and products Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to the fat. The fat compositions as provided herein can be substantially m... | 06/15/2010 |
| 7718211 | Low trans-stereoisomer shortening system Shortening systems are prepared which include hydrogenated edible oils that are hydrogenated in a manner to minimize the formation of trans-stereoisomers. A conditioned catalyst is used which disfavors trans-stereoisomer formation without significantly negatively im... | 05/18/2010 |
| 7700146 | Low-trans for confectionery fat compositions The present invention relates to a process for the production of a fat composition suitable for use as a confectionery fat, wherein a starting fat composition which contains between 20 and 95 wt % of S2U, less than 75 wt % of SU2+U3,... | 04/20/2010 |
| 7691428 | Non-hydrogenated vegetable oil based shortening containing an elevated diglyceride emulsifier composition A mono-, di-, and triglyceride emulsifier composition 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 ... | 04/06/2010 |
| 7648724 | Intermolecular compounds of fatty acid triglycerides There are provided an intermolecular compound of (a) di-saturated medium chain fatty acids mono-saturated long chain fatty acid triglyceride and (b) 1,3-di-saturated long chain fatty acids 2-mono-unsaturated long chain fatty acid triglyceride, of which a long spacin... | 01/19/2010 |
| 7645473 | Fat composition A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20% SSS, 5 to less than 20% SUS 5 to less than 25% SSU 10 to 39% SU | 01/12/2010 |
| 7618670 | Trans free non-hydrogenated hard structural fat and non-hydrogenated hard palm oil fraction component A trans free non hydrogenated high C-16 type palm fat suitable for the manufacture of trans free non hydrogenated hard structural fat that is being suitable for use in the manufacture of low SAFA (Saturated Fatty Acid) poly/mono unsaturated margarine and spreads and... | 11/17/2009 |
| 7524524 | Triglyceride fat A fat suited as fat phase for the manufacture of low fat spreads which are stable at elevated ambient temperatures which fat comprises a mixture of triglycerides, in which—2.5 to 5.5 wt. % of the triglycerides are HHH triglycerides,—25 to 65 wt. %, preferably 25... | 04/28/2009 |
| 7494681 | Food products comprising fat and a salt Food compositions comprising 5-80% wt of triglycerides of fatty acids, 2-80% wt of an edible salt, which compositions contain less than 15% moisture, wherein the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride ... | 02/24/2009 |
| 7435441 | Fat composition A fat composition having a fat phase which, when completely melted at 70° C. and subsequently held at 0° C. for 30 minutes and then at 5° C. for 7 days, gives fat crystals which are β-form crystals of a two-chain-length structure. Even when produced without cond... | 10/14/2008 |
| 7390522 | Composition and coated bakery products A composition which is suitable as a replacement for chocolate comprises: at least one ingredient selected from the group consisting of cocoa-derived materials and sugars; and at least 25% by weight of a fat phase, said fat phase comprising at least 60% by weight of... | 06/24/2008 |
| 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 |
| 7247334 | Low-residue, easy-cleaning and low-viscosity structured lipid pan release compositions and methods Medium chain triglyceride oils are interesterified with long chain edible oils in order to form interesterified structured lipids. These structured lipids find special application in food service pan release cooking compositions and methods. The products have a rela... | 07/24/2007 |
| 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 |
| 7241468 | Reduced calorie fat compositions Reduced calorie fat compositions which contain combinations of substantially non-absorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are dis... | 07/10/2007 |
| 7229653 | Increasing the HDL level and the HDL/LDL ratio in human serium 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 sufficient and r... | 06/12/2007 |
| 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 |
| 7223877 | Uses of hydroquinone substituted polyunsaturated fatty acids as antioxidants This invention provides novel antioxidants comprising hydroquinone substituted polyunsaturated fatty acids. Such fatty acids can be obtained from crude kombo butter and are suitable for preventing oxidation of various organic materials. In particular, the inv... | 05/29/2007 |
| 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 |
| 7201933 | Lamellar liquid crystals in viscous oil product Disclosed is a viscous oil product made by combining an oil or oil-containing product with a crystallizing agent, moderately heating the mixture and allowing the mixture to cool, forming lamellar liquid crystals. A crystal stabilizing agent is also disclosed. A uniq... | 04/10/2007 |
| 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 |
| 7169430 | Low trans-stereoisomer shortening systems Shortening systems are prepared which include hydrogenated edible oils that are hydrogenated in a manner to minimize the formation of trans-stereoisomers. A conditioned catalyst is used which disfavors trans-stereoisomer formation without significantly negatively im... | 01/30/2007 |
| 7144595 | 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 phytosterols. The fat... | 12/05/2006 |
| 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 |
| 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 |
| 7090886 | Oil/fat composition Abstract Provided is an oil/fat composition comprising 60 to 100 wt. % of a diglyceride wherein the diglyceride has, as the fatty acid constituent thereof, 15 to 90 wt. % of an ω 3-unsaturated fatty acid having less than 20 carbon atoms and a cis ω 3-unsaturated f... | 08/15/2006 |
