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)
04/1999
04/06/1999US5891490 Oil in water emulsion; browning in microwave
04/06/1999CA2123595C Stabilization of marine oils
04/06/1999CA2096429C Use of mesomorphic phases in food products
04/01/1999WO1999015547A1 Use of organic acid esters in food products
04/01/1999WO1999015546A1 Use of organic acid esters in dietary fat
04/01/1999WO1999015025A1 Low-fat spread
04/01/1999CA2272579A1 Low-fat spread
03/1999
03/30/1999US5888575 Triglyceride fat crystallization
03/25/1999WO1999014294A1 Partial interesterification of triacylglycerols
03/23/1999US5885629 Mixing the biologically active oil such as oil from seed and flower of ribes, boraginaceae, libitae, curcubitaceae and onagracae species with antioxidant, dispersing this mixture in emulsifier, heating with stirring, mixing with water
03/23/1999CA2186890C Food products
03/17/1999EP0901755A2 Cholesterol oxide adsorbing agent and processes for its production and use
03/16/1999US5882713 Starches, jet cooking, dispersion in water, solubilized starch and recovering an emulsion
03/16/1999CA2128174C Food release compositions with organic fluidizing agents
03/11/1999WO1999011143A1 Functional protein concentrates and isolates
03/09/1999US5879735 Fat blends, based on diglycerides
03/09/1999US5879729 Gelatinizing slurry of cereal flour and non-cereal starch material, homogenizing, inoculating with acidifying strain of lactobacillus, streptococcus or bifidobacterium species, fermenting, stabilizing, using in foods to reduce fat content
03/03/1999EP0898896A1 Fat based food products comprising sterols
03/02/1999CA2079524C A spread and a method for production of said spread
02/1999
02/25/1999WO1999008542A1 Edible water-in-oil dispersions and method for their production
02/24/1999EP0897971A1 Stanol ester composition and production thereof
02/24/1999EP0897970A1 Process for the production of stanol esters, and use thereof
02/24/1999EP0897671A1 Aqueous dispersions or suspensions
02/18/1999WO1999007826A1 Novel lactic acid bacteria
02/18/1999CA2299627A1 Novel lactic acid bacteria
02/16/1999US5872271 Helianthus for extraction of oils and fatty acids
02/11/1999WO1999006585A1 Dha-containing nutritional compositions and methods for their production
02/09/1999US5869125 Good spreadablility, slow melting; oil in water dispersion with a continuous aqueous phase: 10-45% fat, a portion of which is vegetable oil; emulsifier, and stabilizing agent; whipping overrun of at least 200%
02/09/1999US5869124 Edible spread
02/03/1999EP0893953A1 Pufa coated solid carrier particles for foodstuff
02/02/1999CA2014816C Butter spreads
01/1999
01/26/1999CA2158263C Low fat spread
01/26/1999CA2158261C Low fat spread
01/26/1999CA2135515C Bloom-inhibiting fat blends
01/21/1999WO1999002041A1 Satiety product
01/20/1999EP0758845B1 A method for preparing a hardstock, a hardstock and a plastic fat spread comprising such a hardstock
01/19/1999CA2011415C Process for the preparation of a low calorie butter spread and products obtained by said process
01/12/1999US5859270 Method for preparation of purified monoglycerides; and, products
01/12/1999US5858445 Interesterifying with 1,3-specific lipase unhardened, dry-fractionated oils palmkernal stearin and palm oil stearin, and dry fractionationing; mixing with liquid oil to obtain low saturated fatty acid content margarine; olein by-product
01/12/1999US5858441 Solid fat, dispersed aqueous phase, a modified protein and non-aggregated particulates
01/12/1999US5858439 Reduced calorie fat mimetics comprising esterified propoxylated monoglycerides and diglycerides
01/12/1999US5858427 Flexible ice-cream coating compositions
01/07/1999WO1998041097A3 Non-retrograding starch in food products
01/05/1999US5855937 Water-in-oil type emulsifying fats and oils food having split section layers and method of manufacturing same
01/05/1999CA2156265C Low fat spread with non-proteinaceous crystal inhibitors
12/1998
12/30/1998EP0666716B1 Low fat spread
12/29/1998CA2153800C Fat-replacing ingredient
12/23/1998WO1998057551A1 Whipped low fat spread
12/23/1998EP0884952A1 A process for protecting fat-based aqueous emulsion products against metal-catalyzed oxidation and a product thus protected
12/23/1998CN1202823A Hydrolysis-optimized liplid emulsions and use thereof
12/22/1998US5851576 Method for making a spray dried fat replacement composition containing inulin
12/16/1998EP0884100A1 Processes for producing emulsified fat composition
12/16/1998EP0750460B1 Low-fat emulsion processing
12/08/1998US5846592 Low fat spread
12/03/1998WO1998053698A1 Uses of oil bodies
11/1998
11/25/1998EP0878997A1 Edible vegetable fat-composition
11/24/1998US5840757 Lipid emulsion intended for parenteral or enteral feeding
11/18/1998EP0652714A4 Process for preparing soft centers in food products.
11/17/1998US5837308 Oil/water emulsion heat-stabilized with protein and datem
11/17/1998US5837307 A food process of mixing a low fat pre-gelled water solution containing thickener and solid fat water in oil emulsion at a temperature above the fat melting point
11/17/1998US5837300 Physiologically compatible liquid sucrose esters as low calorie fat mimetics
11/17/1998CA2148378C Low fat spread
11/17/1998CA2148374C Low fat spread
11/11/1998EP0876764A2 Fat-free or low fat tablespread
11/11/1998EP0577751B1 Lipid vesicle containing water-in-oil emulsions
11/10/1998US5834043 Lactobacillus sake like strains, production and use of their exopolysaccharides
11/04/1998EP0875152A1 Low safa puff pastry fats
11/04/1998EP0874874A1 Starch-emulsifier composition and methods of making
11/04/1998EP0874554A1 Low fat spreadable food product
11/04/1998CN1197607A Foamed buttercream and making method thereof
11/02/1998CA2236663A1 Low safa puff pastry fats
10/1998
10/29/1998WO1998047385A1 Fat emulsions
10/28/1998EP0873691A2 Food comprising a low gel strength agar
10/21/1998EP0872186A1 Spread
10/21/1998EP0871451A1 Stanol composition and the use thereof
10/20/1998CA1340090C Edible plastifield dispersion
10/20/1998CA1340089C Process for producing a butter-like w/o emulsion spread
10/14/1998EP0773722B1 Water continuous edible spread
10/13/1998CA2145536C Spreads
10/13/1998CA2128200C Process for making spreads and spreads obtainable by the process
10/07/1998EP0744899B1 Fat blends, based on diglycerides
09/1998
09/30/1998EP0866874A1 Process for the preparation of materials with a high content of long chain polyunsaturated fatty acids
09/30/1998EP0866663A1 Reduced calorie ice cream-type frozen dessert and butter fat mimetics therefor
09/29/1998US5814663 Adminstering to a human a specific dosage of conjugated linoleic acid
09/24/1998WO1998041112A1 Non-retrograding starch in food products
09/24/1998WO1998041111A1 Starch with reduced amylose content
09/24/1998WO1998041097A2 Non-retrograding starch in food products
09/24/1998CA2281868A1 Starch with reduced amylose content
09/23/1998CN1193463A Oil and fat composition for bread, oil and fat materials for bread and production thereof
09/16/1998EP0864255A2 Water-continuous spread
09/16/1998EP0864254A1 Spread
09/16/1998EP0863754A1 Hydrolysis-optimized lipid emulsions and use thereof
09/16/1998CN1193258A Stable beverages containing emulsion with unweighted oil
09/09/1998EP0862369A1 Composition based on fish oil
09/09/1998EP0862368A1 Edible fat spread
09/09/1998EP0792106B1 Process for preparing a fat blend and plastic spread comprising the fat blend obtained
09/09/1998EP0670850B1 Method for separating a polydispersed saccharide composition
09/09/1998CN1192333A Use of solubilized carotenoid prepn. for colouring foods and pharmaceutical prepns.
09/08/1998US5804238 Food additive
09/08/1998CA1340031C Butter-like spread
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