| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426613000 | Having lacteal or egg ingredient or sugar or flavor | 7 |
| 20090252854 | METHOD OF PREFERENTIALLY REDUCING ABSORPTION OF SATURATED FAT AND COMPOSITIONS - Methods and food product compositions are provided for preferentially reducing absorption of saturated fat whereby the effective caloric content of a fat-containing food product is reduced by about 25% of the effective caloric content contributed by a saturated fat. This food product is prepared with a major portion of the saturated fat present in the food product being complexed with a solubilized alpha and/or beta cyclodextrin. Food products comprising a fat component comprising mixtures of saturated and unsaturated fat fractions are provided wherein the saturated fat fraction is desirably selectively more complexed to reduce its relative metabolic availability. | 10-08-2009 |
| 20090263560 | Method for processing a foodstuff compound - The invention relates to the processing of a foodstuff compound, in particular a fat compound containing suspended particles; mechanical energy is introduced into the compound by means of a relative movement between the compound to be processed, which is contained in a processing space, and the surface of a processing unit contacting the compound. In accordance with the invention, at least one part of the complete surface of the processing unit, which is in contact with the compound and moved relative to the compound, is comprised of a non-metallic material, preferably a ceramic material. | 10-22-2009 |
| 20090274817 | BODY TASTE IMPROVER COMPRISING LONG-CHAIN HIGHLY UNSATURATED FATTY ACID AND/OR ESTER - The purpose of the invention is to provide a means for improving the body taste, taste and flavor of foods. | 11-05-2009 |
| 20110104359 | Lecithin Based Composition And Its Use In Food - Isolated egg yolk lecithin product comprising a total fat content comprising an ω6 long chain polyunsaturated fatty acid (LCPUFA) portion having at least a phospholipidic fraction ranging from 30 mg/g to 100 mg/g total fat content, use of the product in a fat mixture of in an infant food formula. | 05-05-2011 |
| 20110256301 | Nutritional Emulsions Comprising Calcium HMB - Disclosed are nutritional emulsions comprising fat, carbohydrate, protein, and calcium HMB, wherein the nutritional emulsion has a weight ratio of a soluble calcium binding capacity to soluble calcium of from about 2.3 to about 12.0. Also disclosed are nutritional emulsions comprising fat, carbohydrate, protein, and calcium HMB, wherein the nutritional emulsion comprises less than 900 mg/L of soluble calcium in a weight ratio of calcium HMB to soluble calcium of from 6:1 to 15:1. The nutritional emulsions are surprisingly stable and generate minimal or no bitter flavors or after taste over time. | 10-20-2011 |
| 20130337146 | BAKED CONFECTIONERY - The purpose of the present invention is to provide baked fatty or oily confectionery being crispy to the core but giving no burning feel, and a method for producing the same. The baked confectionery can be produced by preparing a fatty or oily confectionery composition containing a glucide, said glucide being selected from among isomaltulose, mannitol and reduced palatinose, and then baking the composition. | 12-19-2013 |
| 20160037795 | METHOD OF MAKING A HEAT STABLE CHOCOLATE CONFECTIONERY PRODUCT - A method for creating a heat resistant confectionery product is disclosed that includes incorporating one or more finely milled ingredients to a mixture containing a chocolate compatible fat. The method includes providing the mixture containing the chocolate compatible fat, incorporating a powder of one or more dry ingredients used in the confectionery product, the powder having a particle size in the range of 5 to 55 microns, agitating the mixture and the pulverized powder to form a uniform cohesive dough and thereafter solidifying the dough to form the confectionery product. | 02-11-2016 |
