| Patents for A23D 7 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines (6,817) |
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| 10/20/2004 | EP1467626A1 Transparent liquid creamer composition |
| 10/14/2004 | WO2004086884A1 Modifier for meat, process for producing meat product, and meat product |
| 10/14/2004 | US20040202770 Micronised fat particles |
| 10/13/2004 | EP1465637A1 25-hydroxy vitamin d3 compositions |
| 10/13/2004 | CN1170485C Oil-in-water type emulsion |
| 10/13/2004 | CN1170479C Food spreads |
| 10/13/2004 | CN1170478C Water-in-oil type emulsied fat and/or oil composition |
| 10/07/2004 | WO2004084656A1 A non-dairy whippable food product |
| 10/07/2004 | US20040197379 Foods; viscosity lowering polysaccharides; maltodextrin-glucomannan complex; supplying fiber to diabetic individuals |
| 10/07/2004 | CA2519152A1 A non-dairy whippable food product |
| 10/05/2004 | US6800317 Phytosterol compositions |
| 10/05/2004 | CA2325336C Micromilling plant sterols and emulsifiers |
| 10/05/2004 | CA2207954C Margarine fat blend and plastic w/o emulsion spread comprising this fat blend |
| 09/30/2004 | WO2004082389A1 Fat composition with reduced digestibility |
| 09/30/2004 | US20040191373 Mixing lecithin with oils for dispersion to form sprays for pans for releasing foods, Deoiling the lecithin powder, blending with vegetable oils to form emulsions with release agents for salad dressings, marinades and flavor enhancers for pet foods |
| 09/30/2004 | US20040191365 Novel stabilized carotenoid compositions |
| 09/29/2004 | EP1139771A4 Food spreads |
| 09/28/2004 | US6797295 Sprayable browning composition |
| 09/28/2004 | US6797287 Administering a formulation containing phaseolamin (white kidney bean extract) and a mineral, such as chromium or vanadium or both for controlling carbohydrate cravings |
| 09/28/2004 | CA2197838C Mouthfeel and lubricity enhancing composition |
| 09/23/2004 | WO2004080208A1 Oil-in-water type emulsion containing coenzyme q10 and process for producing the same |
| 09/23/2004 | US20040185162 Edible fungi |
| 09/22/2004 | EP1458244A1 Kit for preparing a spread |
| 09/21/2004 | US6793958 Edible oil-in-water emulsion comprising 35-70 % (wt) edible oil, 0.5-10 % (wt) egg yolk derived emulsifier, 0.1-2.0% (wt) casein, 65-25 % (wt) water, wherein 60% of oil droplets have size of 1-5 mu m; reduced fat mayonnaise |
| 09/21/2004 | US6793955 Contain a concentrated amount of the interfacial butter solids |
| 09/16/2004 | WO2004078302A1 Use of divanillin as a flavouring agent |
| 09/16/2004 | WO2004077955A1 Foamable water-in-oil type emulsion composition |
| 09/16/2004 | US20040180076 Sterol composition, fat compositions containing the same and foods |
| 09/16/2004 | DE10310204A1 Verwendung von Divanillin als Aromastoff Use of divanillin as a flavoring |
| 09/15/2004 | EP1456097A1 Multicompartment device for preparing an emulsion |
| 09/15/2004 | EP1455589A1 Oil in water emulsions comprising a blend of biopolymers |
| 09/15/2004 | EP1455588A1 Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis |
| 09/15/2004 | EP1455587A1 Fat continuous food product |
| 09/15/2004 | EP1455586A2 Pourable fatty dispersions |
| 09/15/2004 | CN1529592A Body fat level controllers |
| 09/10/2004 | WO2004075647A1 Edible emulsions |
| 09/08/2004 | EP1454532A1 Oil-in-water type emulsion containing vegetable sterols |
| 09/08/2004 | CN1165312C Hydrosterol composition and use thereof |
| 09/08/2004 | CN1165240C Oil-in-water type emulsions |
| 09/07/2004 | US6787176 Low fat spoonable or spreadable food products |
| 09/07/2004 | US6787151 Mixture of flavonoids, vegetable protein and sterols |
| 09/01/2004 | EP1452180A1 Stanol composition and the use thereof |
| 09/01/2004 | EP1123008A4 Preparation and use of solidified oils |
| 08/26/2004 | US20040166224 Sterol fatty acid ester composition and foods containing the same |
| 08/25/2004 | EP1189512B1 Method for preparation of biocides mixed with carbon dioxide in a pressurised container |
| 08/19/2004 | WO2004069877A1 Method for preparing a gellable starch product |
| 08/19/2004 | WO2004068959A1 Edible emulsion spread |
| 08/19/2004 | US20040161526 Mixing cyclodextrins with food; antidiabetic agents; metabolism disease; obesity; hypotensive agents |
| 08/19/2004 | US20040161496 Inorganic or organic calcium salt |
| 08/18/2004 | EP1447014A1 Method for reducing the glycemic index for food |
| 08/18/2004 | EP1447013A1 Method for reducing the glycemic index of food |
| 08/18/2004 | EP1446019A1 Water continuous food product with cooling flavour |
| 08/18/2004 | EP1446018A1 Water continuous acidified food product |
| 08/17/2004 | US6777018 Edible spread containing a natural fat phase |
| 08/14/2004 | CA2457465A1 Method for reducing the glycemic index of food |
| 08/12/2004 | WO2004066938A2 Method and composition for lowering cholesterol |
| 08/12/2004 | WO2004066757A1 Method for heat treating a food product emulsion and device for heat treating a food product |
| 08/12/2004 | US20040156972 Oil or fat compositions |
| 08/12/2004 | US20040156950 Use of hop components in foods |
| 08/11/2004 | EP1272044B1 Protein stabilised emulsions |
| 08/10/2004 | US6773741 Margarine, a fat spread, a shortening etc. |
| 08/10/2004 | US6773715 Preparation and use of solidified oils |
| 08/10/2004 | CA2201931C Mixture of phospholipid-containing fats and lcp fatty acids |
| 08/05/2004 | WO2004064987A2 Method |
| 08/05/2004 | WO2004064537A2 Method for the in situ production of an emulsifier in foodstuff |
| 08/05/2004 | US20040151823 oil in water emulsion; aqueous phase contains a protein, especially milk protein, and oil phase contains alpha-tocopherol and a triglycerides mixture having residues of mono-unsaturated fatty acid, polyunsaturated fatty acid and omega-3 fatty acid |
| 08/05/2004 | US20040151803 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 |
| 08/05/2004 | US20040151757 Use of medium-chain triglycerides (MCT) for optimisation as to nutrition physiology of the fatty acid spectrum in a dietary foodstuff for diabetics |
| 08/05/2004 | CA2511252A1 Production of at least one emulsifier in a foodstuff using a lipid acyltransferase enzyme |
| 08/04/2004 | EP1370148A4 Anticholesterolemic edible oil |
| 08/04/2004 | EP1292198A4 Reduced fat spreadable corn syrup compositions and methods of preparation thereof |
| 08/04/2004 | EP0651611B1 Modified fat blends |
| 08/04/2004 | CN1159978C Functional protein concentrates and isolates |
| 08/03/2004 | US6770803 For use in food and cosmetics |
| 08/03/2004 | US6770768 Lowers ldl cholesterol levels in serum and which is fat soluble beta - sitostanol fatty acid ester, and to a method for preparing and using the same. the substance can be taken orally as a food additive, food substitute or supplement. |
| 08/03/2004 | CA2322173C Method for producing a fat mixture |
| 08/03/2004 | CA2053494C Reduced calorie fat mimetics comprising esterified propoxylated monoglycerides and diglycerides |
| 07/29/2004 | WO2004062384A1 O/w emulsion and process for producing food with the same |
| 07/29/2004 | WO2004062376A1 Flavorful cream excelling in emulsion stability and process for producing the same |
| 07/28/2004 | EP1440619A1 Fat based food products comprising sterols |
| 07/28/2004 | CN1515197A Beverage products |
| 07/22/2004 | WO2003059077A8 Transparent liquid creamer composition |
| 07/22/2004 | US20040142018 Regulator for amount of body fat |
| 07/21/2004 | EP1438898A2 Method for maintaining an existing level of body fat and/or body weight |
| 07/21/2004 | EP1437944A1 Process for the fractionation of oilseed press cakes and meals |
| 07/20/2004 | US6764707 Diglyceride for flavor release; demulsifier comprising polyglycerol fatty acid ester, water soluble decomposed protein, sucrose fatty acid ester, monoglyceride, or sorbitan fatty ester; margarine, butter, cream, shortening |
| 07/15/2004 | US20040134775 Electrochemical processing cell |
| 07/13/2004 | US6761914 And an antigen that is preferably a recombinant fusion protein; from seeds from oilseed crops, such as soybean, rapeseed, sunflower and palm |
| 07/13/2004 | US6761289 Preparation and metering of components mixed with Co2 |
| 07/08/2004 | WO2004056215A1 Water continuous product stabilised with acetic acid |
| 07/08/2004 | WO2004056190A1 Mousse-type spread and mousse-type edible oil |
| 07/08/2004 | WO2004056189A1 Edible emulsion containing highly unsaturated fat |
| 07/08/2004 | CA2507584A1 Water continuous product stabilised with acetic acid |
| 07/07/2004 | EP1434491A1 Edible emulsion spread |
| 07/07/2004 | CN1511189A Process for preparing vegetable oil fractions rich in non-tocolic high-melting, unsaponifiable matter |
| 07/01/2004 | WO2004054702A1 Complex coacervate encapsulate comprising lipophilic core |
| 07/01/2004 | US20040126475 Stable liquid fat formed by melting composition of fat with crystals and rolling. |
| 07/01/2004 | CA2510249A1 Complex coacervate encapsulate comprising lipophilic core |
| 06/30/2004 | CN1509146A Novel stabilized carotenoid compositions |
| 06/24/2004 | WO2004052498A2 Acid activated montmorillonite based filtration aid |