| Entries |
| Document | Title | Date |
|---|
| 20080199588 | Water Continuous Composition Comprising Stost-Rich Fat - Edible oil in water emulsion comprising a natural structuring hardstock fat, which is preferably isolated from plants belonging to the genus | 08-21-2008 |
| 20080199589 | Lipid Microemulsions - A microemulsion, including an aqueous component, a lipid, a saccharide, an alcohol, and an emulsifier is described. A process for producing a microemulsion is also described. Food or beverage products including a microemulsion are also described. | 08-21-2008 |
| 20080206434 | Extruded Solid Product for Use in Foodstuffs - The present invention relates to a solid product comprising an extrudable mixture of an oil in water emulsion and a solid matrix. The solid product may be used in foodstuff e.g. as a beverage additive or as an instant beverage products or. The present invention further provides an oil in water emulsion that is stable under the conditions required to prepare such a solid product. Furthermore, in contrast to traditional spray- and freeze-dried powder based foodstuff additives like creamers, the solid product of the present invention spontaneously disperses when added to a aqueous media, i.e. stirring is not required. Furthermore, it may generate a foam without any foaming agents. | 08-28-2008 |
| 20080254193 | Edible emulsions with mineral - Edible water-in-oil emulsion comprising a source of mineral and 15 to 95 wt % fat, wherein the mineral is present in the aqueous phase and wherein the mineral is in-homogenously distributed over the aqueous phase and a process for making such an emulsion. | 10-16-2008 |
| 20080305237 | Cooking Fat Product With Improved Spattering Behaviour - Method for improving the spattering behaviour of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable matter having a consistency which allows milling to a powder, c. milling the vegetable matter to a powder having a volume weighted mean particle diameter (d4,3) selected from the range 1-2000 & micro; m, admixing the resulting powder to the cooking fat product in an amount of 0.1-25 wt. % on product and getting it evenly dispersed throughout the product. | 12-11-2008 |
| 20090022874 | CREAMY OPAQUE POURABLE SALAD DRESSING - A creamy opaque pourable and/or sprayable salad dressing containing a gum system having substantially no solids. The gum system includes carrageenan, xanthan gum and propylene glycol alginate. No creaming is observed with a salad dressing composition having an oil content of 10% or more, a water content of about 40% to about 75%, and a gum content of less than about 1%. | 01-22-2009 |
| 20090047409 | Oil in water emulsion comprising unsaturated fatty acid residues and process of manufacture hereof - Oil in water emulsions with good firm texture can be prepared by a process wherein oil comprising unsaturated fatty acid residues is added after acidification. The resulting emulsions do not show off flavour which is often found for emulsions comprising unsaturated fatty acid residues. Preferred emulsions are free of antioxidants. | 02-19-2009 |
| 20090061067 | METHOD FOR MAKING KRILL MEAL - A new method for krill meal production has been developed using a two step cooking process. In the first step the proteins and phospholipids are removed from the krill and precipitated as a coagulum. In the second stage the krill without phospholipids are cooked. Following this, residual fat and astaxanthin are removed from the krill using mechanical separation methods. A novel krill meal product with superior nutritional and technical properties is prepared. | 03-05-2009 |
| 20090110801 | Process for the Preparation of a Spreadable Dispersion - Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles. | 04-30-2009 |
| 20090258133 | Mayonnaise Product and a Process for Preparing It - A mayonnaise product is provided that has a continuous aqueous phase and a dispersed oil phase. The product comprises 25-87 wt % of oil and contains, expressed on the non-oil content of the product, a combined amount of soy protein and whey protein of 0.5-15 wt %. The weight ratio soy protein:whey protein is between 10:1 and 1:4 and the product is free of egg protein. The product has several advantages over conventional egg based mayonnaise. It has improved structural and sensoric properties compared with mayonnaise products based on other egg replacer formulations. The product can be made by preparing an aqueous dispersion that includes soy protein and whey protein, preparing an oil-in-water emulsion that has an oil content of at least 25 wt % by including oil in the aqueous dispersion, and including acid in the oil-in-water emulsion. | 10-15-2009 |
| 20100040758 | INTEGRATED PRODUCTION OF PHYTOCHEMICAL RICH PLANT PRODUCTS OR ISOLATES FROM GREEN VEGETATION - Invention provides improvement in process of green crop fractionation to provide a route for production of novel phytochemical compositions or ingredients containing natural products contained in green plant material. Primary products of green crop fractionation produced in conventional process are fractionated further by using processes of oil extraction, aqueous acid extraction, aqueous alkali extraction, solvent extraction or are modified further in their form leading to products that are enriched in either oil soluble phytochemicals or water soluble phytochemicals. Most of these products can be used for human consumption directly or as an ingredient of a composition with a minimal further processing. Choice exists of using a process that totally avoids use of volatile organic solvents. | 02-18-2010 |
| 20100068370 | Emulsified Foods - Emulsified foods are provided in which whole egg or egg yolk, conventionally employed to formulate such foods, such as mayonnaises, is replaced, in whole or in part, by a canola protein isolate, which may be a PMM-derived canola protein isolate, the canola protein isolate directly obtained from the supernatant from the formation of PMM or the canola protein isolate obtained following heat treatment. | 03-18-2010 |
| 20100136207 | NANOEMULSION AND NANOPARTICLE CONTAINING PLANT ESSENTIAL OIL AND METHOD OF PRODUCTION THEREOF - The present invention relates to a nano emulsion capable of reducing an intestinal stimulus effect, increasing the stability and absorptance of the functional components in food, and solving reluctance when ingesting by reducing a strong flavor capable of being generated by the functional components, by making the functional components of food into a nano emulsion using hydrophilic biopolymer, and a nano particle capable of further increasing the stability by performing solvent precipitation or vacuum freeze drying on the nano emulsion and capable of being easily applied to other food, and a method of production thereof. | 06-03-2010 |
| 20100183795 | Method of Producing a Fat Composition - The invention relates to a method of producing a fat-containing suspension and/or a fat-containing emulsion, in particular a chocolate or a chocolate-like fat composition, by mixing an emulsion formed by means of a reactive emulsifying technique, which emulsion has a disperse aqueous phase and a continuous fat phase, with a fat phase, in particular a cocoa mass. The invention relates, in particular, to a method of producing agave syrup-containing chocolate, wherein an emulsion consisting of cocoa butter or another fat or fat mixture and agave syrup or an aqueous sugar solution is generated and mixed with cocoa mass. According to the invention, the emulsion and later the chocolate are stabilized by emulsification at elevated temperature and evaporating the agave syrup or the sugar solution in the emulsified state. An otherwise customary comminution of the dry materials is therefore no longer necessary since the fineness necessary for sensory properties is set by the emulsifying process. | 07-22-2010 |
| 20100303998 | OIL-IN-WATER EMULSION - An oil-in-water emulsion comprising hydrophobin and oil wherein the oil-in-water emulsion has an overrun of less than 35% and wherein the oil phase has an iodine value of greater than 40 characterised in that the ratio of hydrophobin to oil is greater than 20 g/litre is provided. Products comprising such an oil-in-water emulsion is also provided. | 12-02-2010 |
| 20110020524 | Tofu coagulant and process for producing the same - A method for producing tofu coagulant includes a mineral salt solution as water phase (tank T | 01-27-2011 |
| 20110091636 | FOOD EMULSION - Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in several crystal forms, but is present in the emulsion substantially in a single crystal form. The emulsion may be useful as a filling for confectionery compositions. Other aspects relate to confectionery compositions incorporating the emulsions, and to methods of making the emulsions. | 04-21-2011 |
| 20110097474 | Water-dispersable Sterol Containing Dispersions - The invention relates to aqueous dispersions containing (a) 5 to 50% by weight of sterols and/or stanols; and (b) 0.5 to 20% by weight of citric acid esters of mono- and/or diglycerides, based on the total weight of the dispersion, wherein the citric acid esters of mono- and/or diglycerides are partially neutralised; and to a process for the production of an aqueous sterol/stanol-containing dispersion, which process comprises (a) dissolving citric acid esters of mono- and/or diglycerides that are partly neutralised, in water; (b) dispersing sterols and/or stanols in the emulsifier solution to form a pre-dispersion; and (c) grinding the pre-dispersion in a ball-mill until the dispersion has a particle mass diameter, d | 04-28-2011 |
| 20110165311 | PROCESS FOR PREPARING MONODISPERSED EMULSIONS - A process for preparing an emulsion is disclosed comprising: injecting a first liquid as dispersed phase liquid through a central inlet of a microchannel system with a cross junction geometry chip and injecting a second liquid as continuous phase liquid through the outer cross inlet, which continuous phase liquid does not instantly mix with said injected first liquid prior to the cross junction, wherein the flow rate Q | 07-07-2011 |
| 20110206824 | Natural emulsifiers - Blends of natural polysaccharide emulsifying agents are used to provide natural emulsion products. A polysaccharide blend comprising a pectin having an α-(1-4)-linked D-galacturonic acid chain is combined with at least one further and different natural polysaccharide to form the natural polysaccharide emulsifying agent. The natural emulsifying agent may be dispersed in oil which is thereafter emulsified in water. The natural polysaccharide emulsifying agents swell to provide a polymeric matrix capable of entrapping the oil molecules as a clathrate. A clathrate produced in this manner is stable to stress such as elevated temperatures. | 08-25-2011 |
| 20110206825 | EMULSIFIED FOODS - Emulsified foods are provided in which whole egg or egg yolk, conventionally employed to formulate such foods, such as mayonnaises, is replaced, in whole or in part, by a canola protein isolate, which may be a PMM-derived canola protein isolate, the canola protein isolate directly obtained from the supernatant from the formation of PMM or the canola protein isolate obtained following heat treatment. | 08-25-2011 |
| 20110236558 | EMULSIONS USEFUL IN BEVERAGES - It has now been found that emulsions having a discrete phase volume fraction of 60% to 67% with excellent stability may be prepared using at least one low molecular weight surfactant. Such emulsions have high oil loading and a small mean particle size of less than 0.2 microns. Further, such emulsions may be used in beverages without weighting agents. | 09-29-2011 |
| 20110274818 | Acidic emulsified mayonnaise-like food - An acidic emulsified mayonnaise-like food comprising:
| 11-10-2011 |
| 20110287159 | PROCESS FOR UPGRADING LOW VALUE RENEWABLE OILS - Steps in the processing of oils derived from plants or vegetables include the degumming, deodorizing and bleaching of the oil before it can be used for further applications. By eliminating one or more of these steps from the processing of the oil, followed by hydrogenating the oil to a specified degree of hydrogenation, the resulting upgraded oils can be incorporated into products having commercial applications. The process uses a high shear mixing device and a hydrogenation catalyst. The process can utilize a single or multiple high shear devices, and utilize renewable oils instead of increasingly scarce petroleum based products. The resulting hydrogenated products may then be utilized in a variety of other commercial applications, such as to render cellulosic products water resistant, provide a coating for numerous cellulosic products, adhesive compositions, ink compositions, firelog compositions, drilling muds or asphalt modifiers. | 11-24-2011 |
| 20110311706 | Process for the Preparation of an Edible Dispersion Comprising Oil and Structuring Agent - The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles. | 12-22-2011 |
| 20120003377 | PROCESS FOR THE PREPARATION OF AN EDIBLE FAT CONTINUOUS SPREAD - The invention relates to a process for the preparation of an edible fat continuous spread, comprising an aqueous phase, non-gelling protein and up to 40 wt % fat, comprising the steps of: a. mixing fat powder and oil wherein the fat powder comprises structuring fat to provide a slurry; b. providing an aqueous phase comprising non-gelling protein; c. mixing the slurry and aqueous phase to form an oil continuous emulsion. | 01-05-2012 |
| 20120128858 | WATER-IN-OIL EMULSION WITH IMPROVED SPATTERING BEHAVIOUR - Water-in-oil emulsion food product with improved spattering behaviour containing 0.01 to 1% w/w hydrophobin. | 05-24-2012 |
| 20120135125 | CONCENTRATED, CREAMY TO SOLID AND DRY COMPOSITIONS OF AN OIL-IN-WATER EMULSION, METHOD FOR THE PRODUCTION THEREOF AND USE THEREOF FOR PRODUCING IMPROVED FOODS IN TERMS OF SENSORY ASPECTS AND NUTRITION PHYSIOLOGY - The invention relates to an oil-in-water emulsion, substantially comprising protein, polysaccharide and oil or fat having unique stabilizing properties, which is suited for use as a thickener, suspending agent, coating material and as an additive to food in the production of a plurality of products. Furthermore, foods are provided which have improved properties in terms of sensory aspects and nutrition physiology compared to conventionally produced products, and a method for the production thereof is provided. In addition, the emulsion and products produced according to the invention can be dried and subsequently rehydrated in order to obtain compositions that have substantially the same properties as the non-dried compositions. | 05-31-2012 |
| 20120171349 | EDIBLE WATER IN OIL EMULSION - The invention relates to an edible water in oil emulsion spread comprising 20 to 80 wt % of a fat phase, a dispersed water phase, poly unsaturated fatty acid (PUFA), trace mineral, and an evenly dispersed edible seed mixture, wherein the amount of seed mixture is 0.1 to 20 wt %, the seed mixture comprises two or more different edible seed and/or seed fragments, 60 to 100% (w/w) of the seed mixture is bigger than 0.5 mm and 50 to 100% (w/w) is smaller than 4 mm; and wherein at least part of the trace mineral is present in the seed mixture. | 07-05-2012 |
| 20120219692 | WATER-IN-OIL TYPE FAT OR OIL COMPOSITION AND METHOD FOR PRODUCING THE SAME - An object of the present invention is to provide a water-in-oil type fat or oil composition which exhibits satisfactory demulsification in the mouth regardless of a low salt content, and which makes a consumer feel moderate saltiness, and a method for producing the same. | 08-30-2012 |
| 20120276272 | Novel Continuous and Flexible Food and Drink Processing Technology - Novel apparatus, thermal processing medium and method for accelerated, optimized thermal processing of product, to a user selected processing state using a thermal processing medium that is essentially neither water nor steam, does not result in any change of state during any processing step, and wherein said thermal processing medium comprises a different composition for each of the heating, holding and cooling stages but is additionally regulatory approved for direct or indirect contact with foodstuffs, is described. It further relates to the elimination of any significant additional pressurization of either the thermal processing apparatus or the medium. It also relates to eliminating expensive, anti-corrosion additives. Finally, it relates to the flexible and modular structure of the apparatus, wherein the independently controlled and optimized processing of product to any user-selected processing state can be accomplished without further modification. | 11-01-2012 |
| 20120288611 | LIQUID CREAMERS AND METHODS OF MAKING SAME - Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure a liquid creamer having a specific combination of a gum component, a protein, an emulsifier system, and an oil. The emulsifier system provides the liquid creamers with good emulsion stability and manageable viscosity without phase separation during different storage conditions over the full life of the product. The liquid creamers have a good physico-chemical stability without feathering, flocculation, sedimentation and other phase separation issues when added to beverages. | 11-15-2012 |
| 20120295009 | OXIDATIVE STABLE OILS AND BLENDS AND COMPOSITIONS CONTAINING SAME - Oxidative stable oils and blends and liquid creamers containing same are provided. Methods for making liquid creamers are also provided. In a general embodiment, the present disclosure provides an oil blend having a final concentration of saturated fatty acids that is no more than 80% by weight of the total oil blend and a concentration of trans fatty acids that is no more than 1% by weight of the total oil blend. The oil blend may include, for example, coconut oil, palm oil, palm oil fractions and high oleic sunflower oil, alone or in combinations thereof. The oil blends may be used in liquid creamers and result in oxidative and emulsion stability for the required shelf life of the liquid creamers. | 11-22-2012 |
| 20130017308 | DENDRITIC EMULSIFIERS AND METHODS FOR THEIR USE AND PREPARATION - A dendritic emulsifier for forming an oil-in-water emulsion includes an anhydride-modified phytoglycogen or glycogen-type material. A method of preparing an oil-in-water emulsion includes: (a) combining oil, water, and a dendritic emulsifier; and (b) mixing a combination of the oil, water, and dendritic emulsifier. A method of preparing a dendritic emulsifier includes reacting an anhydride with a phytoglycogen or glycogen-type material in solution, thereby forming an anhydride-modified phytoglycogen or glycogen-type material. | 01-17-2013 |
| 20130064957 | COMPOSITION COMPRISING CINNAMON - The present invention has as an objective to provide a pureed composition comprising cinnamon, which is of excellent sensory quality, and which is microbiologically safe and stable upon storage, and which rapidly delivers attractive flavours. This objective is met by a pureed water-continuous cinnamon composition, comprising cinnamon, vegetable oil, insoluble fibres and which is acidified. Also provided is a process for preparing said composition. | 03-14-2013 |
| 20130122178 | LIQUID CREAMER COMPOSITION AND PROCESS - The present invention relates to a liquid creamer with good whitening effect, pleasant sensory characteristics, and which is stable during aseptical processing and subsequent storage at ambient temperature. The creamer is useful e.g. for adding to a hot or cold beverage. The creamer comprising, among others, vegetable oil, protein, maltodextrin, lambda carrageenan, gum arabic and emulsifiers. | 05-16-2013 |
| 20130202770 | FOOD PRODUCT CONTAINING ETHYLCELLULOSE - The present invention has as an objective to provide an emulsion for shallow flying which has reduced spattering. This objective has been met by an emulsion which contains ethylcellulose particles. | 08-08-2013 |
| 20130260007 | OIL-IN-WATER EMULSION WITH IMPROVED SPATTERING BEHAVIOUR - Oil-in-water emulsion food product with improved spattering behaviour containing 0.01 to 3% w/w hydrophobin. | 10-03-2013 |
| 20130260008 | STABILIZED EDIBLE OIL-IN-WATER EMULSION COMPRISING GROUND, PULSE SEED - The present invention relates to edible oil-in-water emulsions that have been stabilized by incorporation of a small quantity of ground, pulse seed and a related process of production thereof. More particularly, the invention provides an edible oil-in-water emulsion comprising: 15-80 wt. % of a continuous aqueous phase, said aqueous phase having a pH in the range of 3.0-5.0; 20-85 wt. % of a dispersed oil phase comprising more than 80 vol. % of oil droplets having a diameter of less than 20 μm; wherein the emulsion has an elastic modulus G′ at 20° C. of 100-3500 Pa and contains 0.1-8% of finely ground pulse seed, calculated as dry matter by weight of aqueous phase, said finely ground pulse seed being obtained from pulse seed having the following composition, calculated on dry matter: 30-60 wt. % of starch; 1-40 wt. % of dietary fiber; 0.5-12 wt. % of sugars; 15-35 wt. % of protein; 0.8-12 wt. % of oil; wherein starch, dietary fiber, sugars, protein and oil together make up 95-100 wt. % of the dry matter contained in the pulse seed; and wherein the pulse seed contains starch and protein in a weight ratio of 2:3 to 3:1. | 10-03-2013 |
| 20140017387 | EMULSIFIED FOODS - Emulsified foods are provided in which whole egg or egg yolk, conventionally employed to formulate such foods, such as mayonnaises, is replaced, in whole or in part, by a canola protein isolate, which may be a PMM-derived canola protein isolate, the canola protein isolate directly obtained from the supernatant from the formation of PMM or the canola protein isolate obtained following heat treatment. | 01-16-2014 |
| 20140087055 | METHOD FOR PRODUCING OIL-IN-WATER EMULSIFIED FOOD PRODUCT COMPOSITION AND ADDITIVE FOR OIL-IN-WATER EMULSIFIED FOOD PRODUCT - Provided is a method for producing an oil-in-water emulsified food product composition. The method includes adding an oil and fat containing a highly hydrophilic emulsifier or a mixture of an oil and fat containing a highly hydrophilic emulsifier and water to water or an aqueous solution of water-soluble minerals and mixing them, then adding a protein or a protein and an additional component, and heating and sterilizing the composition, and the oil and fat contains a medium chain fatty acid in a ratio of more than 0.1% by weight and less than 100% by weight with respect to the total fatty acid composition. The method can suppress foaming of the oil-in-water emulsified food product composition during mixing, can also generate no phase separation or aggregates or extremely suppress the generation after heat sterilization, and can further maintain the stability of components susceptible to oxidation, such as vitamins during preservation if such a component is contained, thus producing a high quality oil-in-water emulsified food product composition. | 03-27-2014 |
| 20140127385 | Stable Aqueous Dispersions of Poorly Soluble Crystalline Nutrients - A method of preparing a water nanodispersion of one or more nutritional compounds, comprising: (1) dissolving the one or more compounds in one or more lipophilic ingredients to form a dissolute; (2) combining the dissolute with a liquid and one or more nandispersion matrix ingredients to form a dispersion; and (3) reducing the size of particles in the dispersion to form the nanodispersion. Also, a water nanodispersion of one or more nutritional compound, comprising: (a) the one or more nutritional compounds; (b) one or more lipophilic ingredients in which the nutritional crystalline compound is dissolvable; and (c) one or more nanodispersion matrix ingredients. | 05-08-2014 |
| 20140154392 | PROCESS FOR UPGRADING LOW VALUE RENEWABLE OILS - Steps in the processing of oils derived from plants or vegetables include the degumming, deodorizing and bleaching of the oil before it can be used for further applications. By eliminating one or more of these steps from the processing of the oil, followed by hydrogenating the oil to a specified degree of hydrogenation, the resulting upgraded oils can be incorporated into products having commercial applications. The process uses a high shear mixing device and a hydrogenation catalyst. The process can utilize a single or multiple high shear devices, and utilize renewable oils instead of increasingly scarce petroleum based products. The resulting hydrogenated products may then be utilized in a variety of other commercial applications, such as to render cellulosic products water resistant, provide a coating for numerous cellulosic products, adhesive compositions, ink compositions, firelog compositions, drilling muds or asphalt modifiers. | 06-05-2014 |
| 20140161958 | MEAT SUBSTITUTE PRODUCT - A meat substitute product is disclosed. A meal substitute, such as vegetable protein, is blended with a starch, hydrocolloid, and an oil from a vegetable source. | 06-12-2014 |
| 20140170296 | OIL/FAT COMPOSITION - Provided is a fat or oil composition, comprising 50 mass % or more of diacylglycerols satisfying the following (1) to (4): (1) 20 to 92 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols; (2) 60 mass % or less of a monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols; (3) 8 to 80 mass % of a diunsaturated diacylglycerol (UU) in the diacylglycerols; and (4) 20 mass % or more of a total content of saturated fatty acids having 10, 12, and 14 carbon atoms in saturated fatty acids constituting the diacylglycerols. | 06-19-2014 |
| 20140205736 | OIL/FAT COMPOSITION - Provided is a fat or oil composition, comprising 50 mass % or more of diacylglycerols satisfying the following (1) to (3):
| 07-24-2014 |
| 20140220223 | OIL OR FAT COMPOSITION - Provided is a fat or oil composition, comprising 50 mass % or more of diacylglycerols whose constituent fatty acids comprise 12 mass % or more of fatty acids having 20 or more carbon atoms and 5 mass % or less of a total content of eicosapentaenoic acid and docosahexaenoic acid, and having an iodine value of a fat or oil of 120 or less. | 08-07-2014 |
| 20140220224 | OIL/FAT COMPOSITION - Provided is a fat or oil composition, comprising 50 mass % or more of diacylglycerols satisfying the following (1) to (4):
| 08-07-2014 |
| 20140234521 | LOW FAT MAYONNAISE COMPOSITION AND METHOD OF PRODUCING THE SAME - Provided are a low fat mayonnaise composition to which cellulose ether is applied, and a method of producing the same, in which the low fat mayonnaise composition includes 50 wt % or less of an emulsion with respect to the total weight of the composition, and cellulose ether and an excipient as a fat substitute. Therefore, with the mayonnaise composition, low fat mayonnaise which includes an oil and fat content of ½ or less may be produced from only a vegetable material having phase stability at various temperatures without using eggs which may lead to an allergy and may serve as a primary source of increasing cholesterol. | 08-21-2014 |
| 20140242250 | LOW FAT SPREAD - The present invention provides a foodstuff in the form of a spread, wherein the spread is a water in oil emulsion containing
| 08-28-2014 |
| 20140287128 | EMULSIFIED LIQUID SEASONING - Provided is a low-calorie, low-cholesterol emulsified liquid seasoning in which syneresis, separation, and setting are suppressed. The emulsified liquid seasoning includes a crosslinked starch, an octenyl succinate-treated starch, and a polysaccharide thickener. The emulsified liquid seasoning may contain, in terms of the total amount of emulsified liquid seasoning, 0.3 to 2.2 mass % of the crosslinked starch, 0.5 to 2.5 mass % of the octenyl succinate-treated starch, and 0.2 to 0.6 mass % of the polysaccharide thickener. | 09-25-2014 |
| 20140302220 | EMULSION STABILISATION - The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product comprising cocoa particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers, and to methods for producing such confectionery product. | 10-09-2014 |
| 20140308426 | WATER-SOLUBLE SOYBEAN POLYSACCHARIDES AND MANUFACTURING PROCESS THEREFOR - [Problem] The purpose of the present invention is to provide a natural polymeric emulsifier improved in so-called “emulsifying power”, said natural polymeric emulsifier being capable of forming, even by the addition thereof in a small amount, an oil-in-water emulsion which has a small emulsified particle diameter and a uniform particle size distribution and which rarely suffers from the aggregation or coalescence of emulsified particles even when has undergone heating, long-term storage, aging or the like. | 10-16-2014 |
| 20140314940 | PRODUCTS CONTAINING PARTIALLY HYDROLYZED SOY BETA-CONGLYCININ, AND RELATED METHODS - Described are emulsion compositions comprising oil, water and partially hydrolyzed soy beta-conglycinin, as well as materials and methods for their preparation and use. The soy beta-conglycinin can be enzyme-hydrolyzed material, such as trypsinized material. The degree of hydrolysis of the soy beta-conglycinin can be light, for example up to 2.5%. The hydrolyzed soy beta-conglycinin can be effective to form fibril sheets adsorbed to oil droplets at the interface between the droplets and a continuous aqueous phase in an emulsion composition. The soy beta-conglycinin can be hydrolyzed to such an extent that it provides improved oxidative stability to the oil in the emulsion composition while also providing physical stability equal to and/or greater than that obtained using a corresponding nonhydrolyzed soy beta-conglycinin composition. | 10-23-2014 |
| 20140322428 | COMPOSITIONS HAVING AN OIL-IN-WATER DISPERSION OF SUBMICRON PARTICLES TO ENHANCE FOODS AND BEVERAGES - A composition having an oil-in-water dispersion with enhanced stability is provided. The oil-in-water dispersion has particles of a hydrophobic agent with an average particle size between about 100 to about 999 nm, where the distribution of particle sizes are a monodispersity about the average particle size, and the negative charge on the particles generates a force of repulsion that exceeds the force of coalescence among the particles of the hydrophobic agent in the oil-in-water dispersion. A method for applying the composition to a food and/or beverage is also provided. The submicron average particle size, dispersity, and force of repulsion of the particles in the dispersion increase the extent of penetration and accelerate diffusion of the particles of the hydrophobic agent throughout a water phase of a food or beverage, to enhance the physical, chemical, nutritional and/or sensory properties of the food or beverage, and to prevent freezer burn. | 10-30-2014 |
| 20140342080 | PROCESS TO MANUFACTURE EDIBLE LOW-FAT WATER-IN-OIL EMULSIONS - The invention relates to a process for the manufacture of an edible low-fat water-in-oil emulsion comprising an aqueous phase and at most 45 wt. % of a fat phase, wherein said fat phase comprises liquid oil and structuring fat, comprising the steps of: a. providing an aqueous phase comprising a gelling system; b. providing fat powder comprising structuring fat; c. forming the edible low-fat water-in-oil emulsion by mixing said aqueous phase, said fat powder and liquid oil; •wherein the aqueous phase comprising a gelling system at step c has a viscosity of at most 100 mPas at 5 degrees Celsius, •and wherein the liquid oil may be mixed at any of steps a, b or c, or when mixed in parts in any combination at steps a, b and c The invention further relates to an edible low-fat water-in-oil emulsion comprising •at most 45 wt. % of a fat phase, and •at most 25 wt. % saturated fatty acids, based on the total weight of the fat phase, and •a dispersed aqueous phase comprising a gelling system, wherein said aqueous phase has a viscosity of at most 100 mPas at 5 degrees Celsius, and wherein the dispersed aqueous phase is characterized by an D3,3 of at most 20 micrometer and an ê sigma of at most 2.0, more preferably of at most 1.9 and most preferably of at most 1.6. | 11-20-2014 |
| 20140356512 | Mixing Apparatus and Method of Preparing Edible Dispersions - Disclosed is a mixing apparatus which is characterized by a specific range of cavity diameters in combination with a specific range for the size of the inner element (i.e. the maximum diameter, typically of the rotor). Said mixing apparatus provides good shear and distributive mixing with low energy dissipation (i.e. low temperature increase of the mixture due to the mixing process) and allows the manufacture of edible dispersions at a wide range of mixture throughput levels. Also disclosed is a process using said mixing apparatus for the manufacture of edible dispersions. | 12-04-2014 |
| 20150099053 | OIL-IN-WATER-TYPE EMULSION GEL FOOD - The object of the present invention is to produce a masticable food, composed of an oil-in-water-type emulsion gel which has a shape-retaining property and an oil-holding property before mastication and from which oil and fat oozes during mastication to make swallowing smooth, by using any oil and fat. An oil-in-water-type emulsion gel food containing oil droplets having a particle diameter of 50-800 μm is used. Preferably, the oil and fat is vegetable oil or fish oil, the food is a heat-sterilized food, and the gel is a soybean protein gel crosslinked by a protein corsslinking enzyme. | 04-09-2015 |
| 20150118383 | Process for the Preparation of an Edible Dispersion Comprising Oil and Structuring Agent - The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles. | 04-30-2015 |
| 20150118384 | Process for the Preparation of a Spreadable Dispersion - Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles. | 04-30-2015 |
| 20150140197 | PROCESS FOR THE PREPARATION OF EDIBLE FAT-CONTINUOUS EMULSIONS - Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, said process comprising the steps of: a. providing a water-phase; b. providing liquid oil; c. providing fat powder comprising hardstock fat; d. providing hardstock fat in liquid form; e. mixing fat powder comprising hardstock fat, hardstock fat in liquid form and liquid oil to provide an oil-slurry; f. mixing the oil-slurry provided at step ‘e’ with the water-phase to provide a water-in-oil emulsion, wherein the fat powder is not subjected to temperatures at which a substantial part of the fat powder melts. An edible fat continuous emulsion comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, comprising at least 2 wt. %, based on the weight of total fat, of a first hardstock fat with the following solid fat profile: N20 from 65 to 95; N35 from 25 to 55; and further comprising at least 2 wt. %, based on the weight of total fat, of a second hardstock fat with the following solid fat profile: N20 from 5 to 95; N30 below 60, wherein the Quotient-A is from 0.95 to 0.2, and wherein the emulsion has a glossiness-value of at least 4 and a Stevens-value of at least 75, wherein Quotient-A is the FWHM value of an emulsion divided by the FWHM value of the emulsion after rework using a votator process. | 05-21-2015 |
| 20150296826 | PROCESS FOR THE PREPARATION OF STRUCTURED OIL PHASE - Process for manufacturing a spreadable edible emulsion, the emulsion comprising oil, water and a micronised fat powder, wherein during processing the oil with the fat powder with a minor amount of water is stored for a period of from 8 hours to 7 days prior to further processing. | 10-22-2015 |
| 20150313269 | EGG SUBSTITUTES AND METHODS FOR MAKING THE SAME - The present invention is generally related to egg-substitute compositions and methods of making and using the same. The compositions according to the present invention may be a total replacement for fresh eggs in food products including bakery products, fermented doughs, cakes, pastries and sauces, as well as omelets, custards, mayonnaise, and waffles. The present compositions require no refrigeration, provide for a wide range of hydration, with extended shelf lives. | 11-05-2015 |
| 20150320066 | COFFEE WHITENER USING SOYBEAN EMULSION COMPOSITION - [Problem] To provide a coffee whitener using a soybean material, said coffee whitener having a rich taste and good flavor. [Solution] A coffee whitener having a rich taste and good flavor, said coffee whitener being prepared by using, as a starting material, a soybean emulsion composition which has a protein content of 25 wt % or more on the dry basis, a lipid content (expressed in the amount of an extract obtained by using a solvent mixture consisting of chloroform and methanol) of 100 wt % or more relative to the protein content, and an LCI value of 60% or more. | 11-12-2015 |
| 20150320068 | PROCESS FOR THE MANUFACTURE OF EDIBLE WATER-IN-OIL EMULSIONS - The invention relates to a process to manufacture a water-in-oil emulsion, comprising •10 to 85 wt. % of liquid oil; •0.5 to 50 wt. % of fat powder comprising hardstock fat; •10 to 85 wt. % of a water-phase; •0.005 to 5 wt. % of lecithin; and •0.01 to 5 wt. % of monoglyceride; comprising the steps of: 1. providing a solution of at most 5 wt. % of the liquid oil, based on the total amount of liquid oil, comprising at least 50 wt. % of dissolved lecithin, based on total amount of lecithin; and at least 50 wt. % of dissolved monoglyceride, based on total amount of monoglyceride; wherein the temperature of the solution is at least 50 degrees Celsius; 2. providing an oil-continuous system comprising at least 75 wt. % of the liquid oil, based on the total amount of liquid oil, wherein the system has a temperature of from 0 to 20 degrees Celsius; 3. contacting the solution provided at step ‘I’ with the system provided at step ‘2’; 4. mixing the mixture provided at step ‘3’ to provide a water-in-oil emulsion; wherein any remaining ingredients are added whole at step ‘2’, step ‘3’ or step ‘4’ or added in parts in any combination at step ‘2’, step ‘3’ and step ‘4’. The process of the invention results in water-in-oil emulsions with an improved stability and a reduced batch-to-batch variation in stability. | 11-12-2015 |
| 20150327574 | HIGH FAT POURED FEED BLOCK - Methods form high fat feed blocks having a total fat content of about 7 wt % to 33 wt %. The blocks are formed by blending a pourable composition having a viscosity of at least 1000 cP at 57° C. with high fat pellets having total fat content of at least 40 wt % based on pellet weight, where the pellets include at least one fat having a melt temperature of greater than 60° C. Also disclosed are feed blocks formed by the methods. | 11-19-2015 |
| 20150327588 | A METHOD AND APPARATUS FOR INCREASING THE SOLUBILITY OF FAT-SOLUBLE NUTRIENT IN WATER - The invention is about a method of increasing the solubility of fat-soluble nutrient in water. The method comprises a step ( | 11-19-2015 |
| 20160007624 | EDIBLE AERATED WATER-IN-OIL EMULSIONS | 01-14-2016 |
| 20160021893 | LIGHTENED FAT AND ITS USE IN BREADMAKING AND PATISSERIE - The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking and/or patisserie and/or viennoiserie. | 01-28-2016 |
| 20160021905 | COMPOSITION - A product in the form of an oil in water emulsion is provided. The emulsion includes an oil phase which is an admixture of about 30-60% oil by weight, 0.01-15% wax by weight and a surfactant component, a combination of non-ionic and ionic surfactant in a ratio of at least about 10:1 to 30:1; and an aqueous phase comprising about 30-50% by weight of the emulsion. The product is useful as a fat substitute. | 01-28-2016 |
| 20160037791 | PROCESS FOR THE PRODUCTION OF STABLE EMULSIONS - A process for the production of a stable water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the process comprises: an emulsification step wherein the aqueous phase and fat phase are mixed under high shear, characterized in that the obtained emulsion is not subsequently subjected to any further high shear mixing. | 02-11-2016 |
| 20170231242 | EDIBLE AERATED WATER-IN-OIL EMULSIONS | 08-17-2017 |
