| Patents for A23D 7 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines (6,817) |
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| 03/08/2001 | DE19940415A1 Lipolytic enzyme and fatty acid binding or transport protein expression promoters comprising natural or synthetic branched fatty acids, useful as dietetic agents for reducing fat deposition and obesity |
| 03/07/2001 | EP1079699A1 Water-in-oil emulsified fat composition |
| 03/07/2001 | EP0862369B1 Composition based on fish oil |
| 03/01/2001 | WO2000072953A3 A method of producing organic emulsifiers and organic surfactants, products produced by said method, and the use of such products |
| 02/28/2001 | EP1078579A1 A cream |
| 02/22/2001 | WO2001012780A1 Microorganism secreting out lipid and process for producing the lipid and lipid balls having the lipid encapsulating therein by using the microorganism |
| 02/22/2001 | CA2347094A1 Microorganisms that extracellulary secrete lipids and methods of producing lipid and lipid vesicles encapsulating lipids using said microorganisms |
| 02/20/2001 | US6190721 Spread |
| 02/20/2001 | US6190680 Oily composition and process for producing the same |
| 02/20/2001 | CA2316408A1 A cream |
| 02/15/2001 | WO2001010235A1 Low fat spoonable or spreadable food products |
| 02/15/2001 | WO2001010234A1 Food product |
| 02/15/2001 | CA2378420A1 Low fat spoonable or spreadable food products |
| 02/15/2001 | CA2378247A1 Food product |
| 02/14/2001 | EP1075191A1 Phytosterol compositions |
| 02/08/2001 | WO2001008511A1 Pigment combination for vegetable oils or vegetable oil products |
| 02/08/2001 | WO2001008503A1 Oil-in-water type emulsions |
| 02/06/2001 | US6184009 Process for the preparation of materials with a high content of conjugated long chain polyunsaturated fatty acids |
| 02/06/2001 | US6183762 Method for preparing the emulsions and the use of the emulsions in various domestic and industrial compositions. |
| 01/25/2001 | WO2001005241A1 Pourable fatty dispersions |
| 01/25/2001 | CA2375963A1 Pourable fatty dispersions |
| 01/18/2001 | WO2000024360A8 Preparation and use of solidified oils |
| 01/16/2001 | US6174560 Substance for lowering high cholesterol level in serum and methods for preparing and using the same |
| 01/16/2001 | US6174555 Soft coating for ice confectionery |
| 01/11/2001 | WO2001001793A1 Viscosity stable acidic edible liquid compositions |
| 01/11/2001 | WO2001001787A2 Water-in-oil type emulsified fat and/or oil composition |
| 01/11/2001 | CA2372088A1 Viscosity stable acidic edible liquid compositions |
| 01/10/2001 | EP1065945A1 Method for producing a fat mixture |
| 01/10/2001 | EP1065940A1 Functional protein compositions, emulsions based thereon and processes for their preparation |
| 01/10/2001 | EP1065938A1 Process for preparing a spread |
| 01/10/2001 | EP1065937A1 Acidified butter like spread |
| 01/09/2001 | US6171637 Inversion process for making fat continuous spreads |
| 01/09/2001 | US6171636 Natural triglyceride fats |
| 01/09/2001 | US6171624 Water-in-oil spread with water base fruit composition |
| 01/04/2001 | WO2001000507A1 Preparation and metering of components mixed with co¿2? |
| 01/04/2001 | WO2001000506A1 Method for the preservation and dispensing of readily degradable substances |
| 01/04/2001 | WO2001000030A1 Method for preparation of biocides mixed with carbon dioxide in a pressurised container |
| 01/03/2001 | EP1063895A1 Stable suspension of a particulate component |
| 01/02/2001 | CA2196582C Water continuous edible spread |
| 01/02/2001 | CA2019973C Aqueous foaming composition and method for homogeneously incorporating water into lipophilic materials |
| 12/28/2000 | WO2000078162A2 Acid oil-in-water emulsified composition |
| 12/27/2000 | EP1061896A1 Cosmetic method of treating skin |
| 12/26/2000 | US6165534 Food compositions |
| 12/21/2000 | DE19927444A1 Streicherzeugnis, im wesentlichen aus Creme fraiche und Butter bestehend sowie Verfahren zu seiner Herstellung Strings testimony essentially of creme fraiche and butter made and method for its manufacture |
| 12/20/2000 | EP1060675A2 Reduced calorie fat mimetics with an average number of oxyalkylene groups per molecule of no more than five |
| 12/20/2000 | EP1060671A2 Spread based on sour cream and process for producing the same |
| 12/19/2000 | US6162483 Fat-like esters are substituted for part of the hardstock as texturizers, stanol and sterol fatty acid esters, such as phytosterol esters, form crystal networks with similar properties as those of conventional hardstock triglycerides. |
| 12/15/2000 | CA2311217A1 Reduced calorie fat mimetics with an average number of oxyalkylene grou ps per molecule of no more than five |
| 12/14/2000 | WO2000074471A1 Use of high oleic high stearic oils |
| 12/14/2000 | WO2000074470A1 High oleic high stearic plants, seeds and oils |
| 12/14/2000 | CA2374107A1 Use of high oleic high stearic oils |
| 12/14/2000 | CA2374100A1 High oleic high stearic plants, seeds and oils |
| 12/13/2000 | EP0809446B1 Food microemulsion formulations |
| 12/13/2000 | CN1276181A Method for producing sesame seed products |
| 12/12/2000 | US6159525 Edible fat-spread |
| 12/12/2000 | US6159524 Edible spread based on olive oil as the major fat component |
| 12/12/2000 | US6159523 Composition based on fish oil |
| 12/12/2000 | US6159503 Comprising a dry cationic pectin salt which when suspended in water swells to heat stable particles |
| 12/07/2000 | WO2000073407A1 Vegetable sterol-containing fat compositions and process for producing the same |
| 12/07/2000 | WO2000072953A2 A method of producing organic emulsifiers and organic surfactants, products produced by said method, and the use of such products |
| 12/07/2000 | WO2000041491A3 Modified food products and beverages, and additives for food and beverages |
| 12/05/2000 | US6156370 Comprising liquid oil and of a hardstock, this hardstock being a stearin fraction of an interesterified mixture of unhardened lauric fat stearin and unhardened c.sub.16+ fat stearin |
| 12/05/2000 | US6156362 Natamycin and chemical preservatives in foods and method of making |
| 11/28/2000 | US6153773 Catalytic reaction of glycerol with triglyceride followed by liquid/liquid extraction of monoglycerides for use as food additive, recovering triglyceride raffinate stream to recycle into feed stream |
| 11/28/2000 | US6153248 Salt-containing, low fat water in oil spread emulsified with mixture of polyglycerol condensed ricinoleic acid ester and a glycerine fatty ester; quick demulsification as measured by electroconductivity, good taste |
| 11/28/2000 | CA2182575C Oil-in-water emulsions |
| 11/28/2000 | CA2171763C Natural triglyceride fats |
| 11/23/2000 | WO2000069273A1 Fat compositions |
| 11/23/2000 | WO2000069272A1 Fat containing products |
| 11/23/2000 | WO2000069271A1 Oil-in-water type emulsion compositions |
| 11/23/2000 | CA2373512A1 Fat compositions |
| 11/21/2000 | US6149961 Fat substitute formulation and methods for utilizing same |
| 11/21/2000 | US6149954 Microwave thawing using micro-emulsions |
| 11/16/2000 | WO2000067750A1 Food product |
| 11/16/2000 | WO2000067592A1 Methods for lowering viscosity of glucomannan compositions |
| 11/16/2000 | DE19921859A1 Verfahren zur Herstellung von Sesamprodukten A process for the production of sesame products |
| 11/16/2000 | CA2372649A1 Methods for lowering viscosity of glucomannan compositions |
| 11/15/2000 | EP1052284A1 Fat solidifying agent, fats, and foods |
| 11/15/2000 | EP1051920A2 Process for producing sesame products |
| 11/15/2000 | CN1273037A Low heat value food condiments capable of spooning and freezing |
| 11/14/2000 | US6146675 Food with homogeneously incorporated as the sole antibiotic antimicrobial agent natamycin to prevent microbial spoilage, the foodstuff having ph of 2.0 to 7.0 |
| 11/14/2000 | US6146672 Shaped dough filled with a spreadable emulsion comprising water, a high and low fat index fat phase, and high and low hlb emulsifiers, and a stabilizer in given amounts; less carbon dioxide and moisture migration to dough from filling |
| 11/14/2000 | US6146645 Uses of oil bodies |
| 11/09/2000 | WO2000065933A1 Food preparation compositions |
| 11/07/2000 | US6143346 Pectin process and composition |
| 11/02/2000 | WO2000064276A2 Enriched spreads |
| 11/02/2000 | WO2000064268A1 Food product comprising a variegate composition |
| 11/02/2000 | CA2369946A1 Food product comprising a variegate composition |
| 10/31/2000 | US6139897 Mixture containing diacylglycerol |
| 10/31/2000 | US6139895 Viscosity stable acidic edible liquid compositions and method of making |
| 10/31/2000 | CA2166422C Low fat spread |
| 10/26/2000 | WO2000062772A1 Peroxisome activator-responsive receptor agonists |
| 10/25/2000 | EP1045641A1 Sterol esters as food additives |
| 10/25/2000 | CN1270774A Artificial fat beef fat and processed fat beef thereof |
| 10/24/2000 | US6136364 Microcapsule flavor delivery system |
| 10/24/2000 | US6136349 Food seasoning, food ingredients and food item compositions and methods for their preparation |
| 10/19/2000 | WO2000061694A1 Method for manufacturing fat-soluble phytosterol or phytostanol ester of unsaturated fatty acid |
| 10/17/2000 | US6132793 Method of manufacturing a butterlike composition |
| 10/17/2000 | CA2187025C A method for preparing a hardstock, a hardstock and a plastic fat spread comprising such a hardstock |
| 10/12/2000 | WO2000059313A1 Soft coating for ice confectionery |