| Patents for A23D 7 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines (6,817) |
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| 06/24/2004 | WO2004052114A1 Oil in water emulsion |
| 06/24/2004 | US20040120985 wherein the phosphatidyl serine is present in an amount of from 200 to 300 mg |
| 06/23/2004 | EP1430790A1 Foaming oil-in-water type emulsions and process for producing the same |
| 06/23/2004 | EP1430783A1 Oil/fat composition |
| 06/23/2004 | EP1429618A2 Fat-emulsions |
| 06/23/2004 | CN1507323A Fat composition |
| 06/22/2004 | US6753032 Plant sterol fatty acid ester and partial glyceride; anticholesterol agents; margarines, fat spreads, and whip creams; flavors |
| 06/17/2004 | US20040115331 Suitable for inclusion in food |
| 06/17/2004 | US20040115330 Acid activated montmorillonite based filtration aid |
| 06/15/2004 | US6749874 Pan spray formulation and delivery system |
| 06/10/2004 | WO2004047562A1 Reduced sourness emulsion |
| 06/10/2004 | US20040109930 Food composition suitable for shallow frying comprising sunflower lecithin |
| 06/10/2004 | CA2503071A1 Reduced sourness emulsion |
| 06/09/2004 | EP1424907A1 Oil composition |
| 06/09/2004 | DE10254993A1 New arginine ester derivatives used as preservatives, especially for foods, animal fodder, cosmetics and requisites |
| 06/09/2004 | DE10254584A1 Verwendung von mittelkettigen Triglyceriden (MCT) zur ernährungsphysiologischen Optimierung des Fettsäurenspektrums in einem diätetischen Lebensmittel für Diabetiker The use of medium chain triglycerides (MCT) to optimize the nutritional fatty acids spectrum in a dietetic foods for diabetics |
| 06/08/2004 | US6746706 Food compositions fortified with anti-oxidants |
| 06/03/2004 | WO2004045311A1 Acid emulsified mayonnaise-like food |
| 06/03/2004 | WO2004045298A1 Particulate creamer comprising fat and food compositions comprising said creamer |
| 06/03/2004 | WO2004045297A1 Food products comprising fat and a starch-containing matter and process for their manufacture |
| 06/03/2004 | WO2004045296A1 Food products comprising fat and a salt |
| 06/03/2004 | US20040106688 Foamable oil-in-water type emulsion |
| 06/03/2004 | US20040105931 alcoholysis of cholesterol in fat compositions (butter)/cosmetics; esterification; food production |
| 06/01/2004 | US6743459 Oil phase containing a diacylglycerol and a crystallization inhibitor; excellent shelf-life at low temperatues, good in appearance and flavor, useful as a diet or food for improving lipid metabolism |
| 05/27/2004 | US20040101613 Reduced sourness emulsion |
| 05/26/2004 | EP1421858A1 Use of medium chain triglycerides (MCT) for the nutritional optimisation of the lipid composition of a dietetic product for diabetics |
| 05/26/2004 | CN1499975A Food item increasing cognitive capacity |
| 05/26/2004 | CN1499939A Use of hop components in foods |
| 05/21/2004 | WO2004041002A1 Low-fat foamable oil-in-water emulsion |
| 05/19/2004 | EP1419700A1 Food products comprising fat and a starch-containing matter and process for their manufacture |
| 05/19/2004 | EP1419699A1 Food products comprising fat and salt |
| 05/19/2004 | EP1419698A1 Particulate creamer comprising fat and food compositions comprising said creamer |
| 05/19/2004 | EP1418822A1 Novel stabilized carotenoid compositions |
| 05/19/2004 | CN1496683A Oil composition |
| 05/13/2004 | WO2004039177A1 Water in oil emulsion comprising sterolesters |
| 05/13/2004 | WO2004039165A1 Fat composition for spread |
| 05/13/2004 | US20040091598 Utilization of emulsion interface engineering to produce oxidatively stable lipid delivery systems |
| 05/13/2004 | US20040091574 Foodstuff |
| 05/13/2004 | DE10262018A1 Kondensierte Palatinose und Verfahren zu deren Herstellung Condensed palatinose and processes for their preparation |
| 05/13/2004 | CA2498957A1 Water in oil emulsion comprising sterolesters |
| 05/12/2004 | EP1335732B1 Food item for increasing cognitive capacity |
| 05/12/2004 | EP0871451B1 Composition comprising plant stanol esters and the use thereof for lowering the serum cholesterol |
| 05/11/2004 | US6733814 Food composition suitable for shallow frying comprising sunflower lecithin |
| 05/11/2004 | US6733769 Edible viscosity lowering polysaccharide; a maltodextrin-glucomannan complex |
| 05/06/2004 | US20040088758 Seed oil from helianthus with increased stearic acid and oleoic acid concentrations; food processing; cosmetics |
| 05/06/2004 | US20040086623 Making by mixing mono- and diglycerides, polysorbate, and lecithin in a high shear mixer, adding defoaming agent, aging the resulting premix, adding water, sodium benzoate, citric acid and acetic acid; nontoxic, nonrusting, for baking |
| 05/06/2004 | US20040086622 Fat continuous food product |
| 05/06/2004 | US20040086553 Foods and beverages for whitening and orally administered whitening agents |
| 05/06/2004 | EP1414556A1 Process for the preparation of an emulsion or dispersion with controlled shape of the dispersed phase |
| 05/06/2004 | EP1414314A1 Composition for lowering blood cholesterol |
| 05/06/2004 | EP1414311A1 Food multiple emulsion comprising an invert primary emulsion which is dispersed in a continuous aqueous phase |
| 04/29/2004 | DE202004002633U1 Acidified oil-in-water spread for bread or toast comprises fat, protein, stabilizer, and a fruit or savory product containing lumps |
| 04/29/2004 | DE10246606A1 Production of a stabilized and low temperature-spreadable spread similar to butter or margarine involves emulsifying a modified protein with a salt and fat |
| 04/28/2004 | EP0367765B2 Astaxanthin-producing yeast cells, methods for their preparation and their use |
| 04/27/2004 | CA2319425C Fat solidifying agent, fats, and foods |
| 04/22/2004 | WO2003102072A9 Starch products involving a starch-lipid complex, their preparation and uses |
| 04/22/2004 | US20040076731 Powdered fat composition and products made thereof |
| 04/21/2004 | EP1409100A1 Crystallisation process using ultrasound |
| 04/21/2004 | EP1408765A1 Edible spread containing a natural fat phase |
| 04/21/2004 | CN1491284A Process for preparation of one or more statins by fermentation |
| 04/21/2004 | CN1491085A Food product comprising soy protein and statins |
| 04/15/2004 | WO2004030470A1 Food composition, method for preparing same and use thereof |
| 04/15/2004 | US20040071857 Triglyceride fat |
| 04/15/2004 | US20040071856 Triglyceride fat |
| 04/14/2004 | EP1407674A1 Oil or fat compositions |
| 04/08/2004 | WO2004028281A1 Interface stabilisation of a product with 2 or more phases with a protein-polysaccharide complex |
| 04/08/2004 | WO2003104473A8 Galactosyl isomalt, method for production and use thereof |
| 04/08/2004 | US20040067921 Anticholesterol agents |
| 04/07/2004 | CN1487794A Edible fat composition |
| 04/06/2004 | US6716473 Microemulsions |
| 03/31/2004 | EP1402790A2 Interface stabilisation of a product with 2 or more phases with a protein-polysaccharide complex |
| 03/31/2004 | EP1402787A1 Ximenynic acid |
| 03/31/2004 | EP1402786A1 Ximenynic acid |
| 03/31/2004 | EP1402785A1 Ximenynic acid |
| 03/31/2004 | EP1402784A1 Foamable oil-in-water type emulsion |
| 03/31/2004 | CN1484965A Edible oil and its production method |
| 03/25/2004 | WO2004016091A3 A method of forming a non-fractionated, room-temperature pourable butter |
| 03/24/2004 | EP1399030A2 Micronised fat particles |
| 03/24/2004 | EP1328164B1 Emulsified food composition |
| 03/18/2004 | WO2004021804A1 Cooking cream |
| 03/18/2004 | US20040052921 Fat compositions |
| 03/18/2004 | US20040052920 A diglycerides comprising fatty acids selected from omega 3-unsaturated fatty acid, a cis configuration, 6-unsaturated fatty acid, saturated fatty acid, trans unsaturated fatty acid; body-fat burning, healthy, not obesity, antioxidation |
| 03/18/2004 | CA2497707A1 Cooking cream |
| 03/11/2004 | WO2004020977A2 Utilization of emulsion interface engineering to produce oxidatively stable lipid delivery systems |
| 03/11/2004 | WO2004020647A1 Process for producing and recovering mannosylerythritol lipids from culture medium containing the same |
| 03/11/2004 | WO2004020552A1 Radical reaction inhibitors, method for inhibition of radical reactions, and use thereof |
| 03/11/2004 | WO2003097033A3 Novel neutracetical and pharmaceutical compositions and their uses |
| 03/11/2004 | US20040048772 Preventives for arthritis |
| 03/11/2004 | US20040047971 Process for the preparation of a fat composition containing sterol esters a product obtained by said process and the use thereof |
| 03/11/2004 | US20040047970 Vegetable oil is hydrongenated to fully saturate fatty acids of glycerides; adding unhydrogenated starting oil or another oil, adding solvent; heating to transparency; cooling, precipitated high-melting fraction is filtered; desolventizing |
| 03/11/2004 | US20040047969 Phytosterol compositions |
| 03/11/2004 | US20040047966 Non-dairy creams that are stable at cooking temperatures; whippable |
| 03/11/2004 | CA2496923A1 Utilization of emulsion interface engineering to produce oxidatively stable lipid delivery systems |
| 03/10/2004 | EP1395129A1 Edible spread |
| 03/09/2004 | US6703062 Low-fat food emulsions having controlled flavor release and processes therefor |
| 03/04/2004 | WO2004018598A1 Fat composition |
| 03/04/2004 | WO2004017745A1 Triglyceride fat |
| 03/04/2004 | WO2004017744A1 Edible fat compositions |
| 03/03/2004 | EP0652714B1 Process for preparing soft centers in food products |
| 03/03/2004 | CN1479578A Anticholesterolemic edible oil |