Patents
Sitemap › A23 - Foods or foodstuffs; Their treatment, not covered by other classes › A23D - Edible oils or fats, e.g. margarines, shortenings, cooking oils › A23D 7 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
Patents for A23D 7 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines (6,817)
01/2006
01/03/2006CA2329355C Water-in-oil emulsified fat composition
12/2005
12/29/2005WO2005122778A1 Emulgating agent from cereal grains
12/29/2005WO2005122777A2 Trans free palm oil and palm kernal oil fractions
12/29/2005CA2570804A1 Emulgating agent from cereal grains
12/28/2005EP1478760A4 Esterases with lipase activity
12/22/2005WO2005121171A1 Proteins stabilizing hydrophobic molecules
12/22/2005WO2005120254A1 Fermented flavoring material
12/22/2005WO2004103088A3 A whippable food product having improved stability
12/22/2005US20050281939 Emulsion comprising a nut paste
12/22/2005US20050281937 Reduced-fat flavored edible oil spreads
12/22/2005US20050281935 Whitener, nondairy cream alternative having a matrix of dairy protein, hydrolysed protein, gelatin, soy protein or mixtures and 20% triglyceride of 3 fatty acids of >16 carbons(palmitic acid 20%) and 55% triglyceride of fatty acids of >16 carbon and 1 cis-unsaturated fatty acid; dietietics; coverings
12/22/2005US20050281865 A lipophilic emulsion of oil microglobules having a diameter of <10 mu m made of edible oil in which a substance to activate biological functions of the fish is efficiently absorbed in the fish's intestines; immunopotentiating power; animal husbandry
12/21/2005EP1607004A1 Food composition suitable for shallow frying comprising sunflower lecithin
12/21/2005EP1607003A1 Food composition suitable for shallow frying comprising sunflower lecithin
12/21/2005EP1607002A1 Emulsion comprising a nuts paste
12/21/2005CN1711031A Particulate creamer comprising fat and food compositions comprising said creamer
12/21/2005CN1711030A Food products comprising fat and a salt
12/21/2005CN1709089A Artificial beef intramuscular fat and its use
12/20/2005CA2150515C Emulsifier system
12/15/2005US20050276900 food treatment; using palm stearin, two-step melt crystallization, separation through a high pressure membrane filter; cost efficiency; for margarine, spreads, shortening
12/14/2005EP1603408A1 Use of divanillin as a flavouring agent
12/08/2005WO2005116303A1 Method for electroplating bath chemistry control
12/08/2005WO2005115159A1 Water-in-oil emulsion
12/08/2005US20050272711 Substance for lowering high cholesterol level in serum and methods for preparing and using the same
12/08/2005US20050271790 Reduced fat shortening, roll-in, and spreads using citrus fiber ingredients
12/07/2005EP1602286A1 Oil-in-water type emulsion containing coenzyme q10 and process for producing the same
12/07/2005EP1602282A1 Foamable water-in-oil type emulsion composition
12/07/2005EP1601332A2 Hydrolases, nucleic acids encoding them and mehods for making and using them
12/07/2005EP1307107B1 Oil/fat composition
12/06/2005CA2270950C Triglyceride fat crystallization
12/01/2005WO2005112654A2 Compositions comprising edible oils and vitamins and/or minerals and methods for making the compositions
12/01/2005WO2005084129A8 Structured triglycerides and emulsions comprising same
12/01/2005US20050267067 Radical reaction inhibitors, method for inhibition of radical reactions, and use thereof
11/2005
11/30/2005EP1600064A1 Meat-free foodstuff, process for the manufacture of the same and its use
11/30/2005EP1599278A2 Method of producing a carbohydrate ester, a protein ester, a protein subunit ester or a hydroxy acid ester
11/30/2005CN1229028C Flavour oil producing process
11/24/2005WO2005110370A1 Oil-in-water emulsion for delivery
11/24/2005WO2005110110A2 Oxidative stabilization of omega-3 fatty acids in low linoleic acid-containing peanut butter
11/24/2005WO2005110109A2 Colorimetric and fluorometric determination of homocysteine and cysteine
11/24/2005CA2565239A1 Oil-in-water emulsion for delivery
11/23/2005EP1598060A1 Oil-in-water emulsion for delivery
11/23/2005EP1597973A1 Oil-in-water emulsion for delivery
11/23/2005EP1596664A1 Edible emulsions
11/23/2005EP1505887B1 Edible emulsion comprising live micro-organisms
11/23/2005EP0977489B1 Fat emulsions
11/23/2005CN1700861A Acid emulsified mayonnaise-like food
11/22/2005US6967023 solidifying agent consists of a long chain fatty alcohol having at least 15 carbon atoms in its backbone and a fatty acid having at least 18 carbons in its backbone; carrier is semi-solid at rest and liquefies upon application of shear forces
11/17/2005WO2005107489A1 Food product
11/17/2005US20050255126 biologically pure strain of Aureobasidium pullulans isolated from a food source; culturing in a medium containing saccharides as a carbon source; has resistance to the antibiotic cycloheximide
11/16/2005EP1505885B1 Edible emulsion comprising live micro-organisms
11/16/2005CN1697608A Modifier for meat, process for producing meat product, and meat product
11/10/2005WO2005104863A1 Fat composition
11/10/2005US20050249856 such as margarine-like spreads, other spreads and dips and dairy-like products such as whipped toppings and creamy fillings; agitation, cooling
11/10/2005US20050249855 Spreadable food product
11/09/2005EP1593313A1 Method for heat treating a food product emulsion and device for heat treating a food product
11/09/2005EP1592714A1 Method for preparing a gellable starch product
11/03/2005WO2005102065A1 A procedure to manufacture a texturized, thermo-resistant and thermo-irreversible gel composed of vegetable and/or animals fats and the product made with this procedure
11/03/2005US20050244564 Fatty acid portion of the triglyceride-based edible oil includes less than about 10 percent by weight linoleic acid, at least 75 percent by weight of monounsaturated plus saturated fatty acids, and at least 3 percent by weight omega-3 fatty acids; flax oil
11/03/2005DE102004016921A1 Fleischfreies Lebensmittel, Verfahren zu dessen Herstellung und dessen Verwendung Free meat food, methods for its preparation and its use
11/03/2005CA2564502A1 A procedure to manufacture a texturized, thermo-resistant and thermo-irreversible gel composed of vegetable and/or animals fats and the product made with this procedure
11/02/2005EP1589822A1 Edible emulsion spread
11/02/2005CN1691892A Fat composition for spread
11/02/2005CN1225237C Cosmetic method for treating skin
11/01/2005CA2315464C Trans free hard structural fat for margarine blend and spreads
10/2005
10/27/2005WO2005099464A2 Pan spray formulation and delivery system
10/27/2005WO2005084129A3 Structured triglycerides and emulsions comprising same
10/27/2005US20050238777 Condensed palatinose and method for producing the same
10/20/2005US20050233056 Process for preparing high liquid oil, no trans, very low saturates, regular margarine with phospholipids
10/20/2005US20050233055 Dressings comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
10/20/2005US20050233047 Reduced fat and caloric value while maintaining taste and texture
10/19/2005EP1585965A2 Utilization of emulsion interface engineering to produce oxidatively stable lipid delivery systems
10/19/2005EP1585592A1 Complex coacervate encapsulate comprising lipophilic core
10/19/2005CN1684597A Interface stabilization of a product with two or more phases with a protein-polysaccharide complex
10/18/2005US6956155 High oleic high stearic plants seeds and oils
10/13/2005WO2005094597A1 Process for production of micronutrient rich zero trans shortenings
10/13/2005US20050226986 Method of producing a heat stable oil-in-water emulsion and the products made therefrom
10/13/2005US20050226985 Method of producing a heat stable oil-in-water emulsion and the products made therefrom
10/13/2005CA2561460A1 Process for production of micronutrient rich zero trans shortenings
10/12/2005EP1584244A1 O/w emulsion and process for producing food with the same
10/12/2005EP1290119B1 Preparation of a blend of triglycerides
10/12/2005EP1162890B1 A method of preventing parturient hypocalcemia in animals and compositions used therein
10/12/2005CN1681400A 烹饪奶油 Cooking cream
10/06/2005WO2004054702A8 Complex coacervate encapsulate comprising lipophilic core
10/06/2005US20050220980 Use of pre-cooked cereal and tubular starch in high protein foods products
10/06/2005US20050220969 Very low pH, unpasteurized foods with reduced sourness; treatment with a membrane acidic electrodialyzed composition and addition of edible hydrochloric acid, sulfuric acid, sodium bisulfate, potassium bisulfate, inorganic acids and metal acid salts; sorbic acid antimycotic agent; soups, dips, spreads
10/06/2005US20050220968 Process for the production of micronutrient rich zero-trans shortening interesterification
10/06/2005US20050220966 Spoonable water-continuous acidified food product
10/06/2005US20050220965 For low fat spreads; fractionation, interesterification of blends of stearic acid and palmitic acid
10/05/2005EP1581336A2 Acid activated montmorillonite based filtration aid
10/05/2005CN1678770A Electrochemical processing cell
09/2005
09/29/2005WO2005090534A1 Method for producing calcium component powder containing oil-soluble substance
09/29/2005WO2005089568A1 Emulsifier composition for shortening
09/29/2005WO2005089564A1 Emulsifier composition for shortening
09/29/2005WO2005089563A1 Process for the preparation of an emulsion
09/29/2005WO2005089561A2 Milk-alternative product and method for producing a milk-alternative product
09/29/2005WO2005089560A1 Shelf stable product with living micro-organisms
09/29/2005WO2005016025A3 A food composition contain lecithin
09/29/2005US20050214436 Shortening composition
09/29/2005US20050214432 Process for the preparation of an emulsion
09/29/2005CA2560947A1 Shelf stable product with living micro-organisms
1 ... 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 ... 69