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)
11/1999
11/02/1999US5976604 Mixture of sucrose fatty acid ester, water and oil
10/1999
10/26/1999US5972642 Cultivating a strain of phaffia rhodozyma with specific oxygen transfer rate in a shake flask with biotin or desthiobiotin in the media; culturing under growth limiting conditions to increase astaxanthin production; harvesting
10/26/1999US5972412 Mixture of glycerides originating from seed oils which have not substantially been subjected to chemical modification
10/19/1999US5968583 Mesomorphic phase structuring, edible surfactants as fat substitutes
10/19/1999US5967783 Threaded dental implant with a core to thread ratio facilitating immediate loading and method of installation
10/14/1999WO1999051106A1 Functional protein compositions, emulsions based thereon and processes for their preparation
10/14/1999WO1999051105A1 Acidified butter like spread
10/14/1999WO1999051102A1 Water-in-oil emulsion fillings
10/14/1999CA2326889A1 Acidified butter like spread
10/13/1999EP0949295A1 Gelatin replacement by wheat fiber gel and starch
10/13/1999EP0948265A1 A method to prepare food seasoning, food ingredient and food item compositions, seasoning and use thereof
10/13/1999CN1045520C Artificial healthful cream containing rich 'gamma' linolenic acid and selenium and preparation process thereof
10/10/1999CA2268567A1 Use of conjugated linoleic acid
10/07/1999WO1999049738A1 Process for preparing a spread
10/07/1999CA2327096A1 Process for preparing a spread
10/06/1999EP0946107A1 Flavour enhancer
10/06/1999CN1045365C Anti-bloom triglyceride compositions, mixture and their chocolate and lollipop
10/05/1999US5962059 An aerated mass for pastry, biscuit and confectionery-making, a process for manufacturing the said food product.
10/05/1999US5962058 Foamable oil-in-water emulsion
09/1999
09/30/1999WO1999048377A1 Stable suspension of a particulate component
09/28/1999US5959131 Nutritionally superior fat for food compositions
09/28/1999US5959128 Method for preparation of purified glycerides and products
09/28/1999US5958913 Administering saturated sterol fatty acid ester
09/28/1999US5958473 Heating
09/28/1999CA2189202C Stable edible oil composition
09/28/1999CA2185095C A cellulose composition, its preparation, and its use in a lipid
09/28/1999CA2152386C Fatty ingredient
09/24/1999WO1999048378A1 Phytosterol-containing fat composition
09/23/1999WO1999047110A1 Cosmetic method of treating skin
09/22/1999EP0942714A1 A product, a method for its production, and its use
09/16/1999WO1999032589B1 Olive oil containing food composition
09/15/1999CN1045049C Emulsified safflower oil and preparing process thereof
09/14/1999US5952007 Fat replacer, especially for foods and cosmetics
09/14/1999CA2059832C Edible spread
09/08/1999EP0769026B1 Fractionated polydisperse compositions
09/08/1999CN1228025A Hydrosterol composition and use thereof
09/07/1999CA2138157C Edible plastic dispersion having a rapid gel-setting starch
09/02/1999WO1999043218A1 Method for producing a fat mixture
09/01/1999EP0938268A1 Edible preservative and acidulant composition
09/01/1999EP0741511B1 Sunflower oil having a high stearic acid content
08/1999
08/31/1999US5945149 Process of making a sterile, packed food emulsion
08/31/1999CA2131302C Heat-stable and fracturable spray-dried free-flowing flavor oil capsules, method of making and using in foods
08/25/1999EP0936870A1 Triglyceride fat crystallization
08/18/1999EP0936266A1 Refining of edible oil retaining maximum antioxidative potency
08/18/1999EP0706327B1 Low fat spread
08/18/1999EP0641167B1 Bloom-inhibiting fat blends
08/18/1999CN1044670C Method for preparing confectionery coating
08/17/1999US5939128 Holding mixture of water and edible surfactants between krafft and lamellar-cubic transition temperatures; cooling;continuous lameller, swelling; margarine
08/17/1999US5939114 Ice-cream coating compositions
08/12/1999WO1999040167A1 Fat solidifying agent, fats, and foods
08/12/1999WO1999039586A1 Process and formulation for low temperature spreadable table spread
08/10/1999US5935627 Nonpost-hardening on storage
08/05/1999CA2260678A1 Process & formulation for low temperature spreadable table spread
07/1999
07/28/1999EP0930830A1 Oil containing lipid vesicles with marine applications
07/28/1999EP0763324B1 Process for preparing precut fat or oil food in water-in-oil type emulsion form and apparatus therefor
07/21/1999CN1044192C Nutritive mixed oil containing DHA and EPA and preparation process thereof
07/15/1999WO1999034684A1 Reduced fat multipurpose spread
07/13/1999CA2171760C Healthy spread fats
07/07/1999EP0719090B1 Healthy spread fats
07/06/1999CA2166421C Flavouring composition
07/06/1999CA2154085C Coconut cream alternative
07/01/1999WO1999032589A1 Olive oil containing food composition
06/1999
06/30/1999EP0836376A4 Improved helianthus annuus wherein palmitic acid and oleic acid levels are altered
06/29/1999US5916623 Processed fat and oil composition
06/29/1999US5916608 Cultured creamy water continuous spread comprising solids of which 40% are derived from milk and less than 35% fat and upto 4.5% milk protein, gelatin or gelatin replacer, structuring agent; butter-like mouth feel, texture and taste
06/16/1999EP0798966A4 Chocolate confection
06/16/1999EP0560944B1 Reduced calorie triglyceride mixtures
06/15/1999US5912042 Fat blends containing diglycerides
06/15/1999CA2184477C A non-aerosol foodstuffs parting composition
06/10/1999WO1999027797A1 Spread
06/10/1999CA2279335A1 Spread
06/08/1999CA2155094C Low-safa cream alternatives
06/02/1999EP0918466A1 Fat with specific antisclerosis effects
06/02/1999EP0918465A1 Liquid fatty component containing composition
06/01/1999US5908654 Triglycerides, having at least two long chain polyunsaturated fatty acids l 1 and l 2, from which at least one is present for more than 20 wt %, while the weight ratio l 1:l 2 is at least 2 and which triglycerides also contain at least 15 wt %;
05/1999
05/27/1999WO1999025362A1 Use of mixtures of active agents containing phytostenol for producing hypocholesteraemic preparations
05/27/1999WO1999025207A1 Delivery system based on a dispersion of an emulsifier in an aqueous solution of sugar
05/27/1999DE19750453A1 Preparation of hypocholesterinemic agents
05/27/1999CA2310026A1 Hypocholesteremic preperations containing mixtures of phytostenol(ester)s and conjugated fatty acids, and methods of reducing serum cholesterol levels using the same
05/27/1999CA2308294A1 Delivery system based on a dispersion of an emulsifier in an aqueous solution of sugar
05/26/1999EP0790780B1 Fatty ingredient
05/26/1999EP0786943B1 Ice-cream coating compositions
05/25/1999US5906856 Process for the preparation of a low-calorie, liquid butter substitute
05/19/1999EP0792107B1 Fat blend for margarine and w/o spreads
05/18/1999US5904949 Water-in-oil emulsion spread
05/18/1999US5904944 Use of polyglycerol for processing foodstuff
05/12/1999EP0914329A2 Method of manufacturing an ester mixture
05/11/1999CA2082543C Low fat spreads and dressings
05/11/1999CA1340539C Cream, churned product made therefrom and method of manufacturing them
05/11/1999CA1340533C Marine/vegetable oil blend and products made therefrom
05/06/1999EP0748165B1 Plastic reduced fat spread
04/1999
04/28/1999EP0911385A1 Stanol comprising compositions
04/28/1999EP0910955A2 Wax ester compositions
04/24/1999CA2249508A1 Wax ester compositions
04/21/1999EP0909132A1 Dietetic foods containing conjugated linoleic acids
04/20/1999US5895680 Foodstuff preservation
04/20/1999CA1340510C Cream, churned margarine-like product made therefrom and method of manufacturing them
04/14/1999EP0907360A1 Method for maintaining an existing level of body fat and/or body weight
04/08/1999WO1998057551A9 Whipped low fat spread
04/07/1999EP0906026A1 Water-in-oil emulsion spread
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