Class / Patent application number | Description | Number of patent applications / Date published |
426609000 | Particulate or antistick compositions, e.g., pan grease, etc. | 12 |
20100159111 | COOKWARE RELEASE COMPOSITIONS AND METHODS EMPLOYING SAME - This disclosure provides cookware release compositions and methods of cooking using a cookware release composition. Some of these cookware compositions exhibit reduced oil polymerization and/or easier washing of cookware coated with the composition. | 06-24-2010 |
20110244111 | EDIBLE FAT POWDERS - The invention relates to edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and a free flowing density of 10 to 350 g/l; with the proviso that when the free flowing density is equal to or greater than C, the full width at half maximum is equal to or greater than ((A*free flowing density)+B), wherein A is 0.0005625, B is 0.213 degrees and C is 90 g/l. The invention further relates to a method of preparing a fat continuous spread comprising the use of such edible fat powder. | 10-06-2011 |
20110256300 | EDIBLE FAT POWDERS - The invention relates to edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and a gel strength of 5 to 3500 Pa. The invention further relates to a method of preparing a fat continuous spread comprising the use of such edible fat powder. | 10-20-2011 |
20120094000 | Pan spray formulation and delivery system - By combining lecithin, water and oil as the principal ingredients, a highly effective, uniform, widely dispersed, pan release spray product is achieved. Preferably, the lecithin is a dry, powdered lecithin. The lecithin is blended with the oil, water and/or alcohol to form a stable emulsion that exhibits superior pan release properties. Furthermore, the lecithin emulsions are easily formulated with a variety of blending agents to make flavorful salad dressings, marinades, and pet flavor enhancing products, as a non-aerosol, finger pump based product or as an aerosol product. By selecting an appropriate propellant, the product is non-flammable as well. | 04-19-2012 |
20120315369 | Cookware Release Compositions - A cookware release composition having edible oil and a silicone polymer. The cookware release composition can contain an edible oil and greater than 1000 ppm polydimethylsiloxane. The cookware release composition can contain an edible oil and a silicone polymer and the edible oil can be selected from the group consisting of palm oil, fractionated palm oil, high-oleic vegetable oil, lauric acid oil, MCT, and combinations thereof. The cookware release composition can contain an edible oil that contains less than 25% polyunsaturated fatty acids and polydimethylsiloxane. | 12-13-2012 |
20130122180 | Microalgal Food Compositions - Compositions of microalgae-derived food compositions, including flours and beverages, are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Also provided herein are microalgae-containing baked goods with novel properties compared to preexisting products of the same type, and foods containing microalgae biomass with high levels of lipid. Compositions and methods of the invention also relate to the creation of food products based on eggs, wherein the productions contain various raw materials made from microalgae in different forms. The invention also provides unique and novel strains of microalgae that have been subjected to non-transgenic methods of mutation sufficient to reduce the coloration of biomass produced by the strains. | 05-16-2013 |
20130251883 | METHOD OF MANUFACTURING POROUS GRANULES - The present invention discloses a method of manufacturing porous granules, a porous granule obtained by the method, a lipid-containing granule and a method of manufacturing thereof, and a food containing the lipid-containing granules and a method of manufacturing thereof. The porous granule of the present invention is bigger than the granule manufactured by the spray drying method, has high solubility, is easily obtained (porous structure can be easily formed), and has enough hardness. In addition, drying time and drying cost can be reduced because an amount of water to be dried can be reduced. The porous granule can be obtained by mixing a powder whose solubility is at most 100 g per 100 mL of water at 20° C., with water and drying a mixture under reduced pressure to obtain the porous granules having loose bulk density of at least 0.30 g/mL, having porous structure, and capable of absorbing lipids. | 09-26-2013 |
20130266718 | SWEET PARTICULATE FAT-CONTAINING POWDER, ITS PREPARATION AND ITS USE - The present invention relates to powders comprising, based on dry weight: (a) 25-75 wt. % carbohydrates, including at least 50% sucrose by weight of said carbohydrates; (b) 10-70 wt. % fat; and (c) 0.4-20 wt % protein; wherein the powder comprise an amorphous matrix of fat, protein and carbohydrates as well as sucrose crystallites embedded therein; and wherein at least 40% of the sucrose is present in crystalline form. Processes of preparing the powders are also provided, comprising: (a) providing a dispersion comprising fat, carbohydrate, protein and water, and having a dry solids content of 50-75 wt. %; (b) providing a finely divided particulate sucrose; and (c) spray drying the dispersion into a spray drier whilst continuously introducing the finely divided particulate sucrose into the spray drier in an amount of at least between 40 and 80 wt. % based on the total weight of carbohydrates in the final spray dried product. | 10-10-2013 |
20140141147 | CONFECTIONERY PRODUCT COMPRISING AGGLOMERATED OIL POWDER - The present invention relates to a solid confectionery product comprising pressure agglomerated powder ingredients, wherein said powder ingredients comprise an oil powder, the use of an oil powder for the preparation of a solid confectionery product, and processes for the preparation of a solid confectionery product compacting or shaping the ingredients including an oil powder by a pressure agglomeration process. | 05-22-2014 |
20140154394 | FILLING COMPOSITION COMPRISING AN ENCAPSULATED OIL - The present invention relates to filling compositions comprising an encapsulated oil, and optionally a free liquid oil. The encapsulated oil comprises at least 40% w/w of a liquid oil encapsulated in a matrix material. The invention also relates to processes for the preparation of the filling composition and its use in composite food products. | 06-05-2014 |
20150017311 | PARTIAL NEUTRALIZATION OF FREE FATTY ACID MIXTURES WITH POTASSIUM, LIVESTOCK FEED COMPOSITIONS INCLUDING THEM, AND METHODS OF MAKING SAME - This disclosure describes compositions that include a partially neutralized mixture of free fatty acid and a potassium salt of a fatty acid in which the potassium salt of the fatty acid is present in a molar ratio amount in the range of from about 10% to about 40% of the amount of the free fatty acid based upon the theoretical requirement to accomplish total neutralization of all fatty acid in the composition, animal feed compositions that include such compositions, and methods of preparing such compositions. | 01-15-2015 |
20160150802 | STRUCTURED FAT SYSTEM | 06-02-2016 |