| Patents for A23D 7 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines (6,817) |
|---|
| 02/24/2005 | WO2005016017A1 Emulsions |
| 02/24/2005 | WO2005016016A1 Aqueous lecithin dispersions |
| 02/24/2005 | US20050043554 Oil and fat compositions having antifoaming effect |
| 02/24/2005 | US20050042310 Compositions containing plant seed oil |
| 02/24/2005 | CA2533488A1 Aqueous lecithin dispersions |
| 02/23/2005 | CN1582691A No-sugar plant butter with xylitol and its production |
| 02/17/2005 | WO2005014158A1 Process for the preparation of an edible dispersion comprising oil and structuring agent |
| 02/17/2005 | WO2005013707A1 Food product comprising phytosterols |
| 02/17/2005 | CA2531312A1 Food product comprising phytosterols |
| 02/16/2005 | EP1505887A1 Edible emulsion comprising live micro-organisms |
| 02/16/2005 | EP1505886A1 Flavoured oil-in-water emulsions for food applications |
| 02/16/2005 | EP1505885A1 Edible emulsion comprising live micro-organisms |
| 02/16/2005 | EP1505876A1 Triglyceride fat |
| 02/16/2005 | EP0769026B2 Fractionated polydisperse compositions |
| 02/16/2005 | CN1582322A Triglyceride compositions |
| 02/16/2005 | CN1582116A 油组合物 Oil composition |
| 02/16/2005 | CN1189093C Oil-in-water type emulsion and whipped cream |
| 02/10/2005 | WO2005012471A2 Low trans-fatty acid fat compositions; low-temperature hydrogenation, e.g., of edible oils |
| 02/10/2005 | WO2005011391A2 Low trans-fatty acid fats and fat compositions and methods of making same |
| 02/09/2005 | EP1503633A1 Use of hop components in foods |
| 02/08/2005 | US6852349 Storage stable pan release coating and cleaner |
| 02/03/2005 | WO2005009138A1 Process for preparing concentrated milk protein ingredient and processed cheese made therefrom |
| 02/03/2005 | US20050025872 Non-dairy whippable food product |
| 02/03/2005 | CA2532672A1 Method for producing fats or oils |
| 02/02/2005 | EP1501378A1 Edible emulsion for hot food products |
| 02/02/2005 | EP1501367A1 Food product comprising a phytosterol |
| 02/02/2005 | EP1130975A4 Fat substitute formulation and methods for utilizing same |
| 02/02/2005 | CN1572147A Fat or oil composition |
| 02/01/2005 | US6849281 Food product suitable for reducing low density lipoprotein cholesterol levels |
| 01/27/2005 | WO2005006870A1 Hydrous fat composition and process for producing the same |
| 01/27/2005 | US20050019476 Dispersible in un-heated water, have good storage stability |
| 01/27/2005 | US20050019472 Spreadable storage stable to 40 degrees C., stable under spreading; melting behaviour upon consumption |
| 01/26/2005 | EP0994655B1 Satiety product |
| 01/25/2005 | US6846507 Liquid fatty component containing composition |
| 01/25/2005 | CA2156102C Microcapsule flavor delivery system |
| 01/20/2005 | WO2005004642A1 Fat-continuous low fat products |
| 01/20/2005 | US20050014825 Preparation and use of solidified oils |
| 01/20/2005 | US20050013848 Fat or oil composition |
| 01/20/2005 | US20050013846 Water continuous food product with cooling flavour |
| 01/18/2005 | US6844021 Oil or fat composition |
| 01/12/2005 | EP1494544A1 Spoonable water-continuous acidified food product |
| 01/12/2005 | EP0918465B1 Liquid fatty component containing composition |
| 01/12/2005 | CN1561820A Method for preparing meat flavour essence precursor by fat control oxidation |
| 01/11/2005 | US6841182 Control blood cholesterol content |
| 01/11/2005 | CA2201462C Fat replacement composition and ready to spread frostings containing same |
| 01/06/2005 | US20050004218 Vaccenic acid |
| 01/05/2005 | EP1492856A1 Polymeric antioxidants |
| 01/05/2005 | EP1492569A1 Aqueous dispersible steryl ester compositions |
| 01/05/2005 | EP1492410A1 Triglyceride fat |
| 01/05/2005 | EP1414556B1 Process for the preparation of an emulsion or dispersion with controlled shape of the dispersed phase |
| 01/04/2005 | US6838107 Method of preparing an improved low-calorie, low-fat food foodstuff |
| 01/04/2005 | CA2251563C Method for maintaining an existing level of body fat and/or body weight |
| 01/04/2005 | CA2141543C Process for preparing soft centers in food products |
| 12/30/2004 | US20040265468 Oil-in-water emulsion whippable food product comprising stabilizing and destabilizing emulsifiers such that the stabilizer to destabilizer HLB ratio is between 1 and 4, and one or more sugars; improved performance and stability |
| 12/30/2004 | US20040265466 Oil composition |
| 12/29/2004 | WO2003053149A8 Instant emulsion |
| 12/29/2004 | EP1490463A1 Low-trans fats for confectionery and bakery fat compositions |
| 12/29/2004 | EP1489915A1 Treatment and prevention of inflammatory disorders |
| 12/29/2004 | CN1557198A Method for reducing the glycemic index of food |
| 12/28/2004 | US6835407 Oil-in-water type emulsion food |
| 12/28/2004 | CA2245483C Fat based food products comprising sterols |
| 12/28/2004 | CA2213162C Garnishing product for pastry, biscuit and confectionery-making, manufacturing process and garnished composite product |
| 12/23/2004 | WO2004110172A1 Acidic oil-in-water type emulsion composition |
| 12/23/2004 | CA2529074A1 Acidic oil-in-water emulsified composition |
| 12/22/2004 | EP1487279A1 Cooking oil antioxidant composition, method of preparation and use |
| 12/22/2004 | CN1556678A Process for the fortification of a fruit based food product with calcium |
| 12/16/2004 | US20040253361 Beverage creamer composition comprising at least two phases having equal or substantially equal refractive indices that is transparent, but when added to liquid to be creamed, turns opaque and creamy in appearance; preferably provided as liquid emulsion having lipid phase dispersed in aqueous phase |
| 12/16/2004 | US20040253329 Ligand for peroxisome proliferator-activated receptor |
| 12/16/2004 | US20040253275 Pharmaceutical and cosmetic carrier or composition for topical application |
| 12/15/2004 | EP1199943B1 Food product |
| 12/14/2004 | US6831185 Oil and fat compositions having antifoaming effect |
| 12/14/2004 | CA2245466C Stanol ester composition and production thereof |
| 12/09/2004 | US20040247767 Dispersed phase is subjected to a specific flow regime in combination with a deformation and a fixation treatment, which leads to products whose properties can be carefully controlled; foods, cosmetics |
| 12/08/2004 | EP1483973A1 Fat or oil composition |
| 12/07/2004 | US6827963 Triglyceride with a structure of a 1,3-diester of a saturated C6-8 carboxy acid with a 2-ester of a monounsaturated C16-18 carboxy acid |
| 12/02/2004 | WO2004103088A2 A whippable food product having improved stability |
| 12/02/2004 | US20040241308 Pastry fat composition incorporating botanically derived unhydrogenated oils |
| 12/01/2004 | EP1481675A1 Body temperature elevating agents |
| 12/01/2004 | CN1550153A Plastic oil in water emulsified composition and its preparation method |
| 11/25/2004 | US20040234670 Storage stable pan release coating and cleaner |
| 11/25/2004 | US20040234667 Food grade mineral oil; water; and an emulsifier; less carbon fouling on the baking pans |
| 11/24/2004 | EP1478760A1 Esterases with lipase activity |
| 11/24/2004 | EP1478238A1 Triglyceride fat suitable for spread manufacture |
| 11/24/2004 | CN1547929A Method for obtaining oil composition and oil composition obtained thereby |
| 11/23/2004 | US6821545 Edible, wholly or partially nondigestible low calorie fatty acid polyesters having non-newtonian pseudoplastic rheology at body temperature; substitute for triglyceride fats in low calorie fat-containing foods; for reducing serum cholesterol |
| 11/23/2004 | CA2245482C Process for the preparation of stanol esters, and use thereof |
| 11/17/2004 | EP1477070A1 Fat composition |
| 11/17/2004 | EP1476022A1 Oil/fat powder |
| 11/17/2004 | CN1175746C Sugar-free plant fresh cream |
| 11/11/2004 | US20040224071 blending vegetable oil with unsaturated oil, heating to melt crystals, cooling, then separating oil and crystals formed |
| 11/10/2004 | EP1474992A1 Ubiquinone-enriched foods |
| 11/10/2004 | EP1474991A1 Ubiquinol-enriched fat-containing foods |
| 11/09/2004 | CA2151053C Crystal modifiers for diacetin fats |
| 11/04/2004 | US20040219278 Low fat foods incorporating mesomorphic phases of edible surfactants as the structuring agent can advantageously be flavored by incorporating lipophilic flavors into a triglyceride-containing gelled biopolymer phase |
| 11/04/2004 | US20040219277 Fatty ester as fat replacement; texture |
| 11/04/2004 | US20040217005 Method for electroplating bath chemistry control |
| 11/03/2004 | EP0907360B1 Method for maintaining an existing level of body fat and/or body weight |
| 11/02/2004 | US6812009 Particulate material containing phospholipids with docosahexaenoic acid; for use as aquaculture feed |
| 10/28/2004 | US20040216195 Sunflower seeds and oil having a high stearic acid content |
| 10/26/2004 | US6808737 Trans free hard structural fat for margarine blend and spreads |