| Patents for A23D 7 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines (6,817) |
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| 11/11/2009 | CN101574134A Processing and preparation technique of edible pericarpium zanthoxyli balsam |
| 11/07/2009 | CA2630710A1 Fat-based table spread having a jam or marmalade constituent |
| 11/05/2009 | US20090274817 Body taste improver comprising long-chain highly unsaturated fatty acid and/or ester |
| 11/04/2009 | EP1998628B1 Edible products with low content of saturated and trans unsaturated fats |
| 11/04/2009 | EP1998627B1 A solid product comprising oil-droplets |
| 11/03/2009 | CA2326949C Culinary product with creaming power |
| 10/29/2009 | WO2009131939A2 Lipid-containing compositions and methods of use thereof |
| 10/29/2009 | WO2009130928A1 Oil-and-fat composition, and oil-in-water emulsion comprising the oil-and-fat composition |
| 10/29/2009 | US20090269459 Cold Fillable, Storable Water-and-Oil Emulsion |
| 10/29/2009 | CA2759551A1 Lipid-containing compositions and methods of use thereof |
| 10/28/2009 | EP1602286B1 Oil-in-water type emulsion containing coenzyme q10 and process for producing the same |
| 10/28/2009 | CN100553470C Combined preparation process of wheat plumule protein and its derivative product |
| 10/28/2009 | CN100553466C Oil and fat composition |
| 10/28/2009 | CN100553465C Oil-in-water emulsified composition |
| 10/27/2009 | CA2330074C Preparation of food products |
| 10/22/2009 | US20090263559 Non-Hydrogenated Hardstock Fat |
| 10/21/2009 | EP2109371A1 Process for solubilization of flavor oils |
| 10/21/2009 | EP1682226B1 A lipid preparation for enhancing mineral absorption |
| 10/21/2009 | CN101558794A Composition with functions of lowering blood lipid and regulating blood sugar and preparation method thereof |
| 10/20/2009 | CA2354705C Process for producing deoiled phosphatides |
| 10/15/2009 | WO2009125725A1 Agitation mixing apparatus |
| 10/15/2009 | CA2718537A1 Agitation mixing apparatus |
| 10/14/2009 | CN101554190A Edible oil containing two types of essential fatty acid |
| 10/13/2009 | US7601378 Antioxidant preservatives to increase the shelf life and palatability of lipid-containing foods and other products containing moieties (e.g., unsaturated carbon-carbon bonds) that can be damaged by free radicals; hydroxy substituted benzene polymers |
| 10/13/2009 | CA2450931C Novel stabilized carotenoid compositions |
| 10/08/2009 | WO2009123337A1 Emulsified oleaginous composition |
| 10/07/2009 | EP1395129B2 Edible spread |
| 10/07/2009 | CN101550377A Preparation method of simultaneously extracting tea-seed oil and tea saponin from the kernel |
| 10/07/2009 | CN101548782A Method for extracting fish oil by utilizing mackerel heads or squid viscera |
| 10/06/2009 | US7597923 Oil-in-water emulsified food product |
| 10/01/2009 | US20090246839 Enzymatic modification of triglyceride fats |
| 10/01/2009 | US20090246348 Non-hydrogenated hardstock fat |
| 10/01/2009 | US20090246345 Foamable Oil-in-Water Emulsion |
| 10/01/2009 | US20090246299 Fat composition |
| 09/30/2009 | EP0862369B2 Composition based on fish oil |
| 09/30/2009 | CA2658073A1 A process and formulation for making an egg product with increased functionality and flavor |
| 09/29/2009 | US7595077 complex of plant sterol and egg yolk lipoprotein; improved dispersibility of the plant sterol in water-based media; nutraceuticals for anticholesterol action; beverages, processed foods, egg products, ice cream |
| 09/29/2009 | US7595074 Polymeric antioxidants |
| 09/22/2009 | US7592015 Wherein 10 wt % of the fatty acid groups in sn-2 position of the triacylglycerol molecules are saturated fatty acid groups; cosmetics; spreads, margarines, shortenings, sauces, ice-cream, soups, bakery products, and candy |
| 09/17/2009 | WO2009065097A4 System and method for dispensing of viscous food product |
| 09/16/2009 | CN101534652A Stable protein-free whippable food product |
| 09/09/2009 | EP2096935A1 Water continuous frying composition |
| 09/09/2009 | EP2096934A1 Improved storage stability of micro-organisms |
| 09/09/2009 | CN100536694C Process for the fortification of a fruit based food product with calcium |
| 09/08/2009 | US7585645 Obtaining oil bodies from a cell; washing oil bodies to obtain a washed oil body preparation; formulating washed oil bodies with thioredoxin or thioredoxin reductase into an emulsion |
| 09/03/2009 | WO2009108878A1 Low trans fat oil blend |
| 09/03/2009 | US20090220669 Low Trans Fat Oil Blend |
| 09/03/2009 | US20090220653 Shortening system |
| 09/02/2009 | EP2094097A1 Edible aerated oil-and-water emulsion |
| 09/02/2009 | CN101518329A Functional special edible oil |
| 09/01/2009 | US7582320 Acid activated montmorillonite based filtration aid |
| 09/01/2009 | US7582317 Food supplements comprising, as a health component, sargahydroquinoic acid or derivative thereof |
| 09/01/2009 | CA2292325C Symbiotic functional food |
| 08/27/2009 | US20090214709 Food emulsion for use in bars, fillings, coatings and spreads and process of preparation |
| 08/26/2009 | EP2091343A1 Fatty stuffing or fruit-based spread |
| 08/26/2009 | EP2091342A1 Process for the preparation of an acidified water continuous emulsion |
| 08/26/2009 | EP1603408B1 Use of divanillin as a flavouring agent |
| 08/26/2009 | CN201294825Y Rice-bran oil capsule |
| 08/25/2009 | US7579034 Stabilisers useful in low fat spread production |
| 08/25/2009 | US7579029 Acidifying aqueous solution of whey proteins below isoelectric pH, optionally blending and homogenizing with fat, heat-treating acidified solution or whey protein-stabilized fatty emulsion, blending with food, incubating with transglutaminase |
| 08/22/2009 | CA2619858A1 Brassica juncea lines with high oleic acid profile in seed oil |
| 08/20/2009 | WO2009102040A1 Cream-like emulsion |
| 08/20/2009 | WO2009101972A1 Agent for enriching body taste |
| 08/20/2009 | WO2009101215A1 Low fat water-in-oil emulsion |
| 08/20/2009 | CA2720655A1 Low fat water-in-oil emulsion |
| 08/19/2009 | EP2090176A1 Postprandial hyperglycemia-improving agent |
| 08/19/2009 | EP1809110A4 A method for fortifying food stuff with phytonutrients and food products obtained thereby |
| 08/19/2009 | CN101511356A O/W/O-type emulsion containing lignan compound, and composition comprising the same |
| 08/19/2009 | CN101511200A Plastic water-in-oil emulsion for layered wheat flour puffed food |
| 08/13/2009 | WO2009098963A1 Fat crystallization accelerator |
| 08/12/2009 | EP2086351A1 Edible emulsions with pgpr |
| 08/12/2009 | EP1959746B1 Improved fat composition |
| 08/06/2009 | US20090196958 Breading and breading mix comprising crunchy corn ingredient, food products created therewith, and methods related thereto |
| 08/05/2009 | EP1788885B8 Process for the preparation of an oil in water emulsion comprising an oil comprising unsaturated fatty acid residues |
| 08/05/2009 | EP1733012A4 A composition enriched in diglyceride with conjugated linoleic acid |
| 08/05/2009 | CN101501203A Process for production of hard butter suitable for chocolate product |
| 08/04/2009 | CA2109580C Plant medium-chain thioesterases |
| 07/30/2009 | US20090191312 Novel stabilized carotenoid compositions |
| 07/29/2009 | EP2081438A2 Zero-trans fat shortening for laminated dough applications |
| 07/29/2009 | EP1075191B2 Phytosterol compositions |
| 07/23/2009 | WO2009090416A1 Food emulsion |
| 07/23/2009 | WO2009090249A1 Spray-dried emulsion |
| 07/23/2009 | WO2009065097A3 System and method for dispensing of viscous food product |
| 07/23/2009 | CA2710501A1 Food emulsion |
| 07/22/2009 | EP1753298A4 Oxidative stabilization of omega-3 fatty acids in low linoleic acid-containing peanut butter |
| 07/22/2009 | CN100515217C Plastic oil in water emulsified composition and its preparation method |
| 07/21/2009 | US7563470 Comprises an oil in water emulsion, is pourable at refrigeration as well as room temperature; made up of triglyceride fats, emulsifiers including polysorbates, stabilizers and proteins such that the whipped confection has a smooth and non-greasy texture, non-waxy mouth feel and pleasurable organoleptic |
| 07/16/2009 | US20090181149 Low saturated-fat sunflower and associated methods |
| 07/16/2009 | DE102008003589A1 Herbal preparation with butter, useful as anchovy paste, comprises butter, herbs, preferably fresh herbs and spices and excess portion of minced fish ingredients |
| 07/15/2009 | EP1593313B1 Method for heat treating a food product emulsion and device for heat treating a food product |
| 07/09/2009 | WO2009085246A1 Cross-linked biopolymers, related compositions and methods of use |
| 07/08/2009 | CN100508768C Ubiquinol-enriched fat-containing foods |
| 06/30/2009 | US7553510 Stable homogeneous emulsifier-free suspension, its method of preparation and use in food compositions |
| 06/25/2009 | WO2009076776A1 Antioxidant extract from fruit skins |
| 06/25/2009 | US20090162520 Protein-Containing Food Product and Coating for a Food Product and Method of Making Same |
| 06/25/2009 | US20090162507 Method of making complexed fat compositions |
| 06/25/2009 | US20090162478 High melt lipids |
| 06/25/2009 | DE102007057258A1 Oil-in-water emulsion, useful for the production of bio-foods, preferably bio-beverage, comprises a flavoring oil phase containing bound polysaccharide, and an aqueous protein containing phase |
| 06/25/2009 | CA2747741A1 Antioxidant extract from fruit skins |
| 06/24/2009 | CN101461425A Cooking oil antioxidant composition, method of preparation and use |