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)
09/2005
09/29/2005CA2558114A1 Emulsifier composition for shortening
09/28/2005CN1675344A Oil or fat composition
09/22/2005US20050208196 Edible emulsion for hot food products
09/22/2005CA2559893A1 Biopolymer encapsulation and stabilization of lipid systems and methods for utilization thereof
09/21/2005EP0996740B1 Dha-containing nutritional compositions and methods for their production
09/15/2005WO2005084452A1 Antioxidant compositions and methods of use thereof
09/15/2005WO2005084129A2 Structured triglycerides and emulsions comprising same
09/15/2005CA2557927A1 Structured triglycerides and emulsions comprising same
09/15/2005CA2557261A1 Antioxidant compositions and methods of use thereof
09/14/2005EP1571930A1 Water continuous product stabilised with acetic acid
09/14/2005CN1668755A Galactosyl isomalt, method for production and use thereof
09/14/2005CN1666651A Pine nut sauce and preparation method thereof
09/13/2005US6942890 Fortification of food products with olive fruit ingredients
09/08/2005US20050197395 Compositions and methods for body weight management
09/07/2005EP1569521A1 Oil in water emulsion
09/07/2005EP1187527B1 Use of high oleic high stearic oils
09/07/2005CN1665915A Oil-in-water emulsion composition
09/07/2005CN1217667C Food item capable of increasing cognitive capacity
09/01/2005WO2005079605A1 Egg replacer composition and method for making a bakery product therewith
09/01/2005WO2005079601A1 Novel dietary supplements or foodstuff based on unsaturated fatty acids and uses thereof
09/01/2005WO2005079591A1 Fats and oils composition containing diglycerid, and margarine, fried oil and food containing the composition
09/01/2005CA2554315A1 Egg replacer composition and method for making a bakery product therewith
08/2005
08/31/2005CN1662655A Beta glucan-containing fat and oil compositions and novel microorganism capable of producing beta-glucan
08/31/2005CN1659970A Water-in-oil type emulsified fat and/or oil composition
08/25/2005US20050186312 Shelf-stable foodstuffs and methods for their preparation
08/25/2005US20050184275 Antioxidant compositions and methods of use thereof
08/24/2005EP1565076A1 Reduced sourness emulsion
08/24/2005CN1659176A Condensed palatinose and method for producing the same
08/24/2005CN1658769A Foods and drinks containing diacylglycerol
08/24/2005CN1656907A Oil and fat composition containing diglyceride and crean frging oil and food containing said oil and fat composition
08/18/2005US20050181113 Egg replacer composition and method for making a bakery product therewith
08/18/2005US20050181109 Ubiquinone-enriched foods
08/17/2005EP1562437A1 Particulate creamer comprising fat and food compositions comprising said creamer
08/17/2005EP1562436A1 Food products comprising fat and a salt
08/17/2005EP1562435A1 Food products comprising fat and a starch-containing matter and process for their manufacture
08/17/2005CN1655691A Flavoured oil-in-water emulsions for food applications
08/17/2005CN1653948A Method for preparing pickled pepper chaffy dish stuff
08/16/2005US6929816 Fatty ester as fat replacement; texture
08/11/2005US20050176118 Esterases with lipase activity
08/11/2005US20050175762 Natural lipophilic antioxidant compositions extracted from fruit; used to reduce food spoilage and extend shelf life in food products susceptible to lipid oxidation
08/11/2005US20050175757 combination of a surface-active biopolymer (acetylated pectin) and a gelling biopolymer (eg gelling starch)
08/11/2005US20050175745 Method of preservation of a food prodcut and composition comprising one or more phytosterols and/or phytostanols useful for this purpose
08/06/2005WO2005074726A1 Method of preservation of a food product and composition comprising one or more phytosterols and/or phytostanols useful for this purpose
08/06/2005CA2552510A1 Method of preservation of a food product and composition comprising one or more phytosterols and/or phytostanols useful for this purpose
08/04/2005WO2005071053A1 Enzymatic modification of triglyceride fats
08/04/2005WO2005070228A1 Oil-in-water type emulsion
08/04/2005WO2005070227A1 Improved semi-solid food products and methods for their production, based on inhibiting amylase induced starch breakdown
08/04/2005US20050170062 Stabilisers useful in low fat spread production
07/2005
07/28/2005WO2004066938A3 Method and composition for lowering cholesterol
07/28/2005US20050163909 Low-trans fats for confectionery and bakery fat compositions
07/28/2005US20050163735 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
07/27/2005EP1557090A1 Fat composition for spread
07/27/2005EP1555895A1 Water in oil emulsion comprising sterolesters
07/27/2005EP1555894A2 Novel neutracetical and pharmaceutical compositions and their uses
07/27/2005EP1555892A1 Cooking cream
07/27/2005EP1229800B1 Water and oil containing emulsion comprising an anti-spattering agent
07/27/2005CN1646033A Liquid food/drink containing fat-soluble vitamin and method of stabilizing fat-soluble vitamin
07/27/2005CN1212070C Yolk oil and its application
07/21/2005US20050158424 Liquid food/drink containing fat-soluble vitamin and method of stabilizing fat-soluble vitamin
07/20/2005EP1554925A1 Food and cosmetic products comprising high oleic high stearic oils
07/20/2005CN1643121A Low-trans fats for confectionery and bakery fat compositions
07/20/2005CN1642435A Cooking oil antioxidant composition, method of preparation and use
07/14/2005WO2005063033A1 Cream alternatives
07/14/2005WO2005039310A3 Low carbohydrate fiber containing emulsion
07/14/2005US20050152952 Phaseolamin compositions and methods for using the same
07/13/2005EP1552751A1 Trans free hard structural fat for margarine blend and spread
07/13/2005EP1551230A1 Triglyceride fat
07/13/2005CN1638755A Body temperature elevating agents
07/12/2005US6916499 Method of forming a light butter
07/07/2005US20050147695 Method of preventing parturient hypocalcemia in animals and compositions used therein
07/06/2005CN1636021A Preparation and use of solidified oils
06/2005
06/30/2005WO2005058069A1 Food additive and method for the production thereof
06/30/2005WO2005058067A1 Water-in-oil emulsion with improved spattering behaviour
06/30/2005WO2005058066A1 Cooking fat product with improved spattering behaviour
06/30/2005US20050143459 Comprises alpha-linoleic acid and alpha-linolenic acid; dietetics; nutraceuticals
06/30/2005CA2550694A1 Quinoa protein concentrate, production and functionality
06/29/2005EP1548093A1 Oil-in-water emulsion composition
06/29/2005EP1545248A1 Interface stabilisation of a product with 2 or more phases with a protein-polysaccharide complex
06/29/2005EP1207759B1 Water-in-oil type emulsified fat and/or oil composition
06/29/2005CN1633240A Oil/fat powder
06/28/2005US6911211 Pharmaceutical and cosmetic carrier or composition for topical application
06/23/2005US20050136171 Cream alternatives
06/23/2005US20050136162 Enzymatic treatment with intermittent wet milling; heat treating; centrifugation and ultrafiltration separation; high value protein, fat, sugar, fiber and phytate fractions of distinct properties; low cost
06/22/2005EP1544281A1 Fat composition
06/22/2005EP1543728A1 Fatty thickening composition
06/22/2005EP0866874B2 Process for the preparation of materials with a high content of isomers of conjugated linoleic acid
06/22/2005CN1628546A Edible grease composition
06/16/2005WO2005053414A1 Shelf stable homogeneous suspension
06/16/2005US20050130937 Glycerophospholid esters of polyunsaturated fatty acid (PUFA); increased bioavailability of PUFA; use as pharmaceutical, nutraceutical e.g. neurodegenerative disorders; less fish-related organoleptic effects
06/16/2005US20050129833 Homogeneity mixture of plant fiber, oil, water and emulsifiers; peanut butter or chocolate; in pressurized container
06/16/2005US20050129830 Fatty acid glycerides; dietetics
06/16/2005DE10352190A1 Aqueous compositions used in skin care or in food production contain shea butter as emulsifier together with an oil and optionally plant raw materials, all components obtained by exclusively physical methods
06/16/2005CA2545833A1 Shelf stable homogeneous suspension
06/15/2005EP1541660A1 Radical reaction inhibitors, method for inhibition of radical reactions, and use thereof
06/14/2005US6905717 Edible emulsion comprising live micro-organisms and dressings or side sauces comprising said edible emulsion
06/14/2005CA2150943C Starch-natural gum composite compositions as thickening and suspending agents
06/09/2005WO2005052102A1 A composition enriched in diglyceride with conjugated linoleic acid
06/09/2005WO2005051103A1 Food product comprising an extract from pine needles
06/09/2005WO2005051089A1 Cooling of liquids
06/09/2005US20050123667 Oil/fat powder
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