Quotables
"We are probably nearing the limit of all we can know about astronomy."
Simon Newcomb, astronomer ; 1888
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Number | Title | Issue Date |
| 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 |
| 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 |
| 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 |
| 7125859 | Nucleic acid antioxidant compositions, methods for obtaining such compositions and formulations thereof Compositions containing purified nucleic acid wherein the nucleic acid acts as an antioxidant. Such compositions also include materials subject to oxidative damage such as antioxidants, vitamins, lipids, foods and pharmaceuticals. The invention also includes methods... | 10/24/2006 |
| 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 |
| 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 |
| 7115298 | Dried citrus peel supplement for use in commercial poultry feed Disclosed is an improved poultry feed diet composition and uses incorporating the feed composition. The feed composition includes byproduct or waste material from citrus juice extraction. The citrus byproduct or waste is at a concentration characteristic of a feed s... | 10/03/2006 |
| 7056949 | Oil/fat composition An oil/fat composition comprising 5 to 99.9 wt. % of a monoglyccride having, as fatty acid constituents thereof, 15 to 90 wt % of an ω 3-unsaturated fatty acid having less than 20 carbon atoms, 1 to 80 wt. % of an ω 9-unsaturated fatty acid and 2 to 50 wt. % of an... | 06/06/2006 |
| 6921549 | Proficiency beverage A proficiency beverage having a pH within the range from about 3.2 to about 3.5, and containing about 7% polyglucose having about nine glucose units per molecule is prepared by a method involving a degradation of starch by enzymes followed by spray drying to prepare... | 07/26/2005 |
| 6902606 | Release agent formulas and methods High viscosity release agents inhibit undesirable sticking of asphalt, concrete, and other materials. The release agents can be used on forms, containers, mixers and various other items. Preferred formulations have little or no water, and are durable enough that a s... | 06/07/2005 |
| 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 |
| 6630188 | Stabilization of pigments and polyunsaturated oils The present invention relates to a method for stabilizing vegetable and animal oils as well as pigments like astaxanthin and canthaxanthin with regard to oxidation. It also relates to a feed for salmonids, and a method for optimising the effect of the pig... | 10/07/2003 |
| 6391356 | Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at higher temperatures without the need to temper at low temperatu... | 05/21/2002 |
| 6346289 | Fat solidifying agent, fats, and foods A setting agent of fats and oils which comprises an ester of a fatty acid having 20 or more carbon atoms, or comprises the ester and at least one compound selected from the group consisting of polyglycerol fatty acid esters and sucrose fatty acid esters; ... | 02/12/2002 |
| 6254912 | Method for non-fry cooking and its uses A method for non-fry cooking, comprising a step of heating and dehydrating a food material using an aqueous trehalose solution with a relatively-high temperature and concentration; a non-fried food product having a satisfactory mouth feel, flavor, taste a... | 07/03/2001 |
| 6004611 | General-purpose oils composition The present invention provides a general-purpose edible oils composition which can prevent an increase of the blood triglyceride level of a person having eaten, is little accumulated in the body, and is excellent in storage stability and flavor. A general... | 12/21/1999 |
| 5928704 | Process for preparing a fat for preventing fat blooming of chocolate There is disclosed shortening for chocolate which contains SUS type triglycerides whose constituent fatty acids contain SUS saturated fatty acids having 20 to 24 carbon atoms and SSU type and/or type triglycerides whose constituent fatty acids do not cont... | 07/27/1999 |
| 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 |
| 5849353 | Process to prevent bloom in chocolate products that contain fat substitutes The present invention is directed to a process for preparing a chocolate-like product containing non-tempering cocoa butter substitute and to the product prepared therefrom.... | 12/15/1998 |
| 5789010 | Malodors reduction The invention concerns a method of reducing the organoleptic effect of undesirable aldehydic components in a triglyceride or derivative thereof by addition of a reaction product of an amine and an organoleptically acceptable aldehyde. The triglyceride may... | 08/04/1998 |
| 5690985 | 2-elaidoyltriacylglycerol as a tempering accelerator in an edible emulsion spread A process of forming a liquid edible emulsion spread and the product itself is described. A tempering accelerator in an amount of from 2-10% by weight incorporated in a fat blend. The accelerator is preferably 2-elaidoyl triacylglycerol.... | 11/25/1997 |
| 5626902 | Fats having function for preventing swelling caused by oil absorption and confectionery using the same Migration of fat in complex confectionery is prevented by using a fat having a function for preventing swelling caused by oil absorption which comprises 1,3-saturated-2-unsaturated type glycerides of which at least one constituent saturated fatty acid has... | 05/06/1997 |
| 5609906 | Anti-blooming composition, and laurin fat and chocolate containing the same An anti-blooming composition which comprises a fatty acid monoglyceride composed of a fatty acid having 16 carbon atoms (A) and a fatty acid monoglyceride composed of a fatty acid having 18 carbon atoms (B), a weight ratio of A/B being 30/70 or larger is ... | 03/11/1997 |
| 5532021 | Chocolate Chocolate having excellent hardness and melting properties in the mouth upon eating at a temperature range of freezing or refrigerating is disclosed. The chocolate is subjected to tempering treatment and has a softening point of 15° to 30° C. Its fat in... | 07/02/1996 |
| 5518756 | Powder mixture A powder mixture for mixing with water on a greased surface to form a sugar-based paste for forming into cake decorations, comprises: 25 kg icing sugar (including up to 3% cornflour); 250 g carboxy methyl cellulose (E466); 350 g xanthum gum (E415); 90 g of gum arab... | 05/21/1996 |
| 5466476 | Pastry crust and pastry crust dough This invention relates to a process for making a pastry dough, and in particular for making a pie crust dough. The process involves making two phases, a dough like mixture of flour, water, salt and oil, and a shortening, starch and polyol phase. These pha... | 11/14/1995 |
| 5427814 | Process for protecting a fat against oxidation A fat is protected from oxidation by, in one process embodiment, forming a mixture of tocopherol and lecithin at a temperature not greater than 60° C., mixing ascorbic acid dissolved in a polar solvent into the tocopherol and lecithin mixture, eliminatin... | 06/27/1995 |
| 5424091 | Non-temper, confectionery fats Fats that consist predominantly of triglycerides, capable of crystallization in the ଲ-crystal form can be stabilized in their 댡 -crystal form by the external addition of an effective amount of SSO and/or S3 -triglyceride... | 06/13/1995 |
| 5424090 | Process of making a hard butter composition containing an anti-blooming agent An anti-blooming agent which comprises not less than 20% by weight of mono-U-di-S glycerides (SSU) wherein U is a fatty acid residue having a melting point as the corresponding free fatty acid of not higher than 40° C. and bonded to the 1- or 3-position ... | 06/13/1995 |
| 5405639 | Non-tempering confectionary fat The invention is concerned with blends of cocoa-butter replacement fats A which are high in SSU and fats B which are high in S'OS', wherein: fats A display a ratio ##EQU1## fats A and B are present in amounts providing an SSU content of ࣙ50% and an... | 04/11/1995 |
| 5380544 | Production of fat mixtures enriched with triglycerides bearing short, medium and long residues Fat mixtures containing at least about 24%, more preferably at least about 34%, triglycerides bearing short, medium, and long residues are prepared. Many embodiments contain at least about 50%, and some at least about 75% to 90%, of these triglycerides, a... | 01/10/1995 |
| 5366752 | Trans-hardened fats with good gloss Gloss-retention of chocolate compositions, in particular of chocolate coatings can be improved by incorporation of an amount of a fat blend, comprising two fat components i.e. A and B, A being a fat with a C18 trans-content of 15-70% B being a (H | 11/22/1994 |
| 5324533 | Chocolate compositions Incorporation of at least 0.5 wt. % of a hardstock rich in (H2 M+HM2)-fat into chocolate compositions results in chocolates that display improved bloom characteristics. H=saturated fatty acid with ࣙC16 ; M=saturated fatt... | 06/28/1994 |
| 5232734 | Heat resistant chocolate and production method thereof A heat-resistant chocolate is obtained by adding an O/W type emulsion which is an emulsion of fine particles of oils and fats in water as the continuous phase, to a chocolate, thereby to impart heat resistance to the chocolate while maintaining good taste... | 08/03/1993 |
| 5204023 | Malodors reduction The invention concerns a method of reducing the organoleptic effect of undesirable aldehydic components in a triglyceride or derivative thereof by addition of a reaction product of an amine and an organoleptically acceptable aldehyde. The triglyceride may... | 04/20/1993 |
| 5169669 | Cooking oils Cooking oils which have a reduced tendency to produce offensive odors when heated to frying temperatures are claimed. The oils are refined, bleached and deodorized unsaturated vegetable oils, e.g. soybean and canola and from 0.1% to 5% refined and bleache... | 12/08/1992 |
| 5135769 | Fat and oil composition A fat and oil composition which is suitably used in chocolates and comprises from 10 to 90% by weight of the following fat and oil (A) and from 90 to 10% by weight of the following fat and oil (B): fat and oil (A): a fat and oil substantially comprising 2... | 08/04/1992 |
| 5127953 | Fat or oil composition in powdery or granular form and a process for producing the same A powdery or granular fat or oil composition in the form of a powder or granules having a water content of 15% by weight or less, a maximum particle diameter of not greater than 10 mm, an average particle diameter of not greater than 5 mm and an angle of ... | 07/07/1992 |
| 5104674 | Microfragmented ionic polysaccharide/protein complex dispersions Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food pr... | 04/14/1992 |
| 5023106 | Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products A process for tempering flavored confectionery compositions, in particular chocolate-flavored confectionery compositions, containing certain reduced calorie fats is disclosed. These compositions are rapidly cooled to a temperature of about 57° F. (13.9°... | 06/11/1991 |
