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)
07/2003
07/01/2003CA2089406C Confectionery coating
06/2003
06/26/2003WO2003051135A1 Fat continuous food product
06/26/2003WO2003051134A2 Pourable fatty dispersions
06/26/2003US20030118695 Edible water-in-oil emulsion with calcium
06/26/2003CA2470555A1 Pourable fatty dispersions
06/24/2003US6582749 Two-component emulsifier system comprising a primary emulsifer that stabilizes the emulsion and a secondary emulsifier which imparts desirable texture and structure to the product
06/24/2003US6582748 Vegetable oil and plant-derived wax comprising sunflower oil-, corn oil- or rice bran wax; foods, cosmetics
06/24/2003US6582722 chelates for enhancing the absorption and assimilation of essential minerals in the human diet. Calcium, magnesium and potassium picolinic acid salts are disclosed as food and beverage supplements to improve the nutritive capacity of
06/24/2003US6582710 Products for topical applications comprising oil bodies
06/19/2003WO2003049553A1 Emulsified food compositions comprising a tastant-binding biopolymer
06/19/2003WO2003049548A1 Emulsified food compositions
06/19/2003CA2718374A1 Extraction and winterization of lipids from oilseed and microbial sources
06/17/2003US6579557 Water in oil and oil in water emulsions having air cavities with albumin coatings; stabilization of cheeses, frying fats, dressings or margarines
06/12/2003WO2003047359A1 Oil-in-water type emulsion containing vegetable sterols
06/12/2003US20030108657 Process for the preparation of one or more statins by frementation
06/12/2003US20030108591 Mixture of flavonoids, vegetable protein and sterols
06/10/2003CA2108039C Lipid vesicle containing water-in-oil emulsions
06/05/2003US20030104110 Heat treated, whippable oil in water emulsion
06/05/2003US20030104004 Food product suitable for reducing low density lipoprotein cholesterol levels
06/04/2003EP1315424A2 Oil/fat composition
06/04/2003CN1422123A Encapsulation of food ingredients
06/04/2003CN1422121A Protein stabilised emulsions
05/2003
05/30/2003WO2003043432A1 Edible fat compositions in closable packaging
05/30/2003WO2003043431A1 Water continuous food product with cooling flavour
05/30/2003WO2003043430A1 Water continuous acidified food product
05/30/2003CA2467743A1 Water continuous food product with cooling flavour
05/30/2003CA2467742A1 Water continuous acidified food product
05/29/2003US20030099755 Edible emulsion spread
05/29/2003US20030099748 Bringing the solid fat phase with a minimal amount of the oil phase in a liquid state to a cooling device, and cooling the product to effect fat crystallisation as quickly as possible
05/29/2003US20030099747 Thickened oil compositions of edible oil
05/28/2003EP0741523B1 Stable, optically clear compositions
05/28/2003CN1420727A Water-in-oil type emulsified fat and/or oil composition
05/28/2003CN1419834A Safflower emulsion
05/21/2003EP1311164A1 Pan spray formulation and delivery system
05/15/2003WO2003040276A1 Triglyceride compositions
05/15/2003WO2002102169A3 Synthetic fat composition
05/14/2003EP1310562A1 Enzymatic synthesis of antioxidant hydroxytyrosol
05/14/2003CN1108103C Artificial fat beef fat and processed fat beef thereof
05/07/2003EP1307107A2 Oil/fat composition
05/07/2003CN1416323A Oil-in-water type emulsion and whipped cream
05/02/2003EP1304925A2 Solid phase glycerolysis
05/01/2003WO2003034832A1 Edible water-in-oil emulsion with calcium
05/01/2003WO2003009695A3 Fat-emulsions
05/01/2003US20030084481 Sunflower seeds and oil having a high stearic acid content
04/2003
04/30/2003CN1413480A Sugar-free plant fresh cream
04/29/2003CA2097800C Reduced calorie triglyceride mixtures
04/24/2003WO2002064809A3 Process for the preparation of one or more statins by fermentation
04/24/2003US20030077814 Lactic acid bacteria for use as tool in dentistry
04/23/2003EP1303193A1 A shelf stable nutritious food product and a process for its preparation
04/23/2003EP0948265B1 A method to prepare food seasoning, food ingredient and food item compositions, seasoning and use thereof
04/17/2003WO2003030650A1 Cooking oils
04/17/2003WO2003030649A1 Stabilisation of macroemulsions
04/17/2003WO2003030648A1 Edible emulsion spread
04/16/2003CN1411341A Reduced calorie fat compositions
04/10/2003WO2003028473A1 Process for the fractionation of oilseed press cakes and meals
04/10/2003WO2002100183A3 Micronised fat particles
04/10/2003CA2462538A1 Process for the fractionation of oilseed press cakes and meals
04/09/2003EP1075191B1 Phytosterol compositions
04/08/2003US6544578 Freeze-thaw stability; mixture of salad oil with a fatty acid-esterified propoxylated glycerin having three to sixteen oxypropylene units per unit of glycerin and specified carbon number of fatty acid:unsaturation ratio
04/08/2003US6544575 Oil-in-water type emulsion composition
04/08/2003US6544574 Anti-stick agent; flavor enhancing agent; and anti-foam agent; improved flavor, texture and aroma; optional oxo acid
04/08/2003US6544568 Symbiotic functional food containing lactic acid bacteria
04/03/2003WO2003026442A1 Tofu emulsion as food material, process for producing the same, processed foods using the tofu emulsion and process for producing the same
04/03/2003WO2003026441A1 Foaming oil-in-water type emulsions and process for producing the same
04/03/2003US20030064141 Cryogenic processing methods and apparatus
04/03/2003US20030064131 Subjecting cruciferous plant material consisting of pulverized wasabi and/or horseradish to enzymatic reaction to form isothiocyanate product containing allyl isothiocyanate; drying, distillation, extracting to obtain isothiocyante
04/02/2003EP1298194A2 Stanol comprising compositions
04/02/2003EP1221860A4 A method of forming a butter/margarine blend
03/2003
03/27/2003WO2003024250A1 Process for the fortification of a fruit based food product with calcium
03/27/2003WO2003024237A1 Oil composition
03/27/2003US20030059499 Using an inorganic calcium salt, e.g., calcium chloride, and a calcium salt of an organic acid, e.g., calcium lactate; fruit juices, concentrates, syrups or spreads; berries containing anthocyanins, e.g., cranberries; discoloration inhibition
03/27/2003US20030059457 Phaseolamin compositions and methods for using the same
03/27/2003US20030059403 Phaseolamin compositions and methods for using the same
03/26/2003EP1295535A2 Phaseolamin compositions and methods for using the same
03/26/2003EP1294240A2 Compositions and methods for body weight management
03/26/2003EP1294234A1 Composition suitable for preparing an oil in water emulsion
03/26/2003EP0731648B1 Flavouring compositions and method
03/26/2003CN1405316A Method for preparing isothiocyanic ester from cruciferae plants
03/25/2003US6538019 Produce emulsions containing a material that are insoluble or that have low solubility with respect to water and oil in a high concentration, so as to obtain emulsions which can be preserved for a long period of time. More specifically,
03/20/2003US20030054082 Oil or fat composition
03/19/2003EP1292198A1 Reduced fat spreadable corn syrup compositions and methods of preparation thereof
03/19/2003EP1292193A1 Sprayable browning composition
03/18/2003US6534663 Process for the preparation of materials with a high content of long chain polyunsaturated fatty acids
03/18/2003US6534110 Process for the preparation of materials with a high content of long chain polyunsaturated fatty acids
03/12/2003EP1290119A1 Preparation of a blend of triglycerides
03/12/2003EP1289376A1 Spreads with viable bacterial culture and preparation thereof
03/12/2003EP0906026B1 Water-in-oil emulsion spread
03/11/2003US6531463 Dissolving starting material containing beta-sitosterol or beta-sitosterol and beta-sitostanol in oil and/or fat by heating, cooling mixture, adding water at same temperature, agitating to form homogeneous and stable dispersion
03/06/2003WO2003017785A1 Novel stabilized carotenoid compositions
03/06/2003WO2003017774A1 Palatable high fat composition
03/05/2003EP1287825A1 Blends comprising a substituted fatty acid or a derivative thereof
03/05/2003EP1286597A1 Lipid composition and use thereof
02/2003
02/26/2003EP1285588A1 Fibre containing composition
02/26/2003EP1285584A2 Cryogenic crystallisation of fats
02/26/2003EP1199944B1 Low fat spoonable or spreadable food products
02/25/2003US6524637 Oil and/or oil mimetic component, a triglyceride fatty acid and/or a high melting point emulsifier, and a particulate component in a stable suspension within a crystal matrix
02/20/2003WO2003013710A1 Process for the preparation of an emulsion or dispersion with controlled shape of the dispersed phase
02/20/2003WO2003013275A1 Composition for lowering blood cholesterol
02/20/2003WO2003013271A1 Food multiple emulsion comprising an invert primary emulsion which is dispersed in a continuous aqueous phase
02/19/2003EP1283679A1 Water in oil emulsion
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