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)
03/1996
03/27/1996EP0702902A1 A heat-stable oil-in-water emulsion and a process for its manufacture
03/26/1996US5502181 Low gel strength agar-agar
03/26/1996US5502045 Use of a stanol fatty acid ester for reducing serum cholesterol level
03/26/1996US5501869 Fat-free tablespread and method of making
03/21/1996WO1996008156A1 Process of preparing a spread
03/14/1996WO1996007330A1 Honey products
03/12/1996US5498436 Coprocessed galactomannan-glucomannan
03/10/1996CA2156105A1 Fat systems and processes for the production of no trans fatty acid containing tub-type margarines and spread
03/10/1996CA2156103A1 Fat systems and processes for the production of no trans fatty acid containing stick-type margarines and spreads
03/07/1996WO1996006605A1 Method of reducing body fat in animals by the administration of conjugated linoleic acid
03/06/1996EP0531346B1 Food products containing reduced calorie, fiber containing fat substitute
02/1996
02/28/1996EP0692933A4 Process for the production of low-calorie spreads
02/28/1996EP0687145A4 Production of fat mixtures enriched with triglycerides bearing short, medium and long residues
02/28/1996EP0682689A4 Synthesis of acetoglyceride fats.
02/28/1996EP0576474B1 Spread
02/27/1996US5494695 Containing no starch; good melting, smooth texture
02/21/1996CN1116903A Lipid vesicles and aqueous emulsions containing thom, and to a process for producing them
02/21/1996CN1031031C Shelf stable, highly aerated reduced calorie food products
02/15/1996WO1996003888A1 Water continuous edible spread
02/15/1996DE4431393C1 Prodn. of sea buckthorn oil
02/14/1996EP0696453A2 Pediatric lipid emulsion
02/07/1996EP0695128A1 Nutrient fats having improved digestibility
02/07/1996EP0533815B1 Fat substitutes and method of preparing organic microbeads
02/01/1996WO1995035036A3 Low fat spread
01/1996
01/31/1996EP0693883A1 Fat substitute
01/30/1996US5487913 Butter products
01/30/1996US5487910 Process for preparing a meat emulsion containing meat broth and product thereof
01/30/1996US5487909 Water in oil emulsions, comminuted beef or pork
01/25/1996WO1996001849A1 Fractionated polydisperse compositions
01/24/1996EP0692933A1 Process for the production of low-calorie spreads
01/18/1996WO1996001056A1 Food release compositions with organic fluidizing agents
01/10/1996EP0691080A2 Spoonable non-dairy creams
01/10/1996EP0690922A1 $i(LACTOBACILLUS SAKE) LIKE STRAINS, PRODUCTION AND USE OF THEIR EXOPOLYSACCHARIDES
01/10/1996EP0690677A1 Low fat spread
01/10/1996EP0690676A1 Low fat spread
01/03/1996EP0689771A1 High-protein carob germ fraction
01/03/1996EP0689386A1 Method for production of a spread
01/03/1996CN1114493A Powder food product and preparation process
01/03/1996CN1114141A Nutritive mixed oil containing DHA and EPA and preparing process thereof
12/1995
12/28/1995WO1995035036A2 Low fat spread
12/28/1995WO1995035035A1 Preparation and use of heat-treated mesomorphic phases in food products
12/28/1995CA2193372A1 Low fat spread
12/28/1995CA2193113A1 Preparation and use of heat-treated mesomorphic phases in food products
12/27/1995EP0688848A1 Concentrated system based on a thickening agent, said system being dispersible and thickenable by dilution in aqueous media
12/27/1995EP0688505A1 Behenic-rich triglycerides
12/26/1995US5478588 Oil phase comprises mixture of vegetable fats, butter, cream, and high melting fatty acid fractions, aqueous phase comprises sugars and whey proteins, free of casein
12/23/1995CA2152462A1 Concentrated solution containing a thickening agent, the said solution being dispersable and capable of thickening by dilution in an aqueous medium
12/21/1995WO1995034222A1 Flavouring composition and process
12/21/1995CA2167531A1 Flavouring composition and process
12/20/1995EP0687419A1 Incorporation of a watersoluble compound into a lipid
12/20/1995EP0687145A1 Production of fat mixtures enriched with triglycerides bearing short, medium and long residues
12/19/1995US5476656 Polysaccharide produced by klebsiella; stabilizer for fats and oils in emulsions, analgesics
12/19/1995CA2007770C Lactoprotein-free low-caloric fat spread with a fat content of 20 to 60% by weight containing gelatin and solubilized starch
12/18/1995CA2150741A1 Pediatric lipid emulsion
12/13/1995CN1113119A Composition and process useful for reducing the fat caloric content of foodstuffs containing fats or oils
12/09/1995CA2150086A1 Fat-free tablespread
12/06/1995EP0685167A1 Method for producing an oil-in-water-in-oil type emulsion
12/06/1995EP0685165A1 A filling for savoury snacks and a method for its manufacture
12/06/1995EP0684769A1 Low fat spread with non-proteinaceous crystal inhibitors.
12/05/1995US5472729 Method for producing margarine having an extra low fat content
12/05/1995US5472728 Edible fat-containing margarine type products and process for preparing same
12/05/1995US5472727 Low-SAFA cream alternatives
12/04/1995CA2150874A1 High protein caroub germ fraction
12/01/1995CA2137125A1 Filling for savoury snacks and a method for its manufacture
11/1995
11/28/1995US5470391 Cooking amylose to produce solubilized starch, fat substitute
11/22/1995EP0682879A1 Dietetic food containing medium chain fatty acids and use thereof
11/22/1995EP0682689A1 Synthesis of acetoglyceride fats
11/22/1995EP0682477A1 Low-safa cream alternatives.
11/21/1995US5468513 Honey products
11/21/1995US5468512 Fat-replacing ingredient and method of making
11/21/1995CA2022013C Alkoxylated sugar and sugar alcohol esters useful as fat substitutes
11/16/1995WO1995030336A1 A method for preparing a hardstock, a hardstock and a plastic fat spread comprising such a hardstock
11/15/1995EP0681433A1 Natural puff-pastry margarines.
11/08/1995EP0680751A1 Lipid vesicles
11/08/1995EP0680699A1 Heat-stable oil-in-water emulsions stabilized by hydrolysates
11/08/1995EP0680262A1 Edible spray oil
11/08/1995CN1111262A Pectin process and composition
11/08/1995CN1111261A Pectin process and composition
11/07/1995US5464645 Gel dispersion, mixing and heating and cooling then shearing to make replacement fats for foods
11/02/1995WO1995028849A1 Non-separable starch-oil compositions
11/02/1995WO1995028848A1 Edible fat-containing margarine type products and process for preparing same
11/02/1995WO1995028847A1 Tablespread product containing liquid fat and process for preparing same
11/02/1995EP0679063A1 Fat-replacing ingredient.
11/02/1995EP0679059A1 Coconut cream alternative.
10/1995
10/31/1995CA2035529C Low calorie fat substitute
10/25/1995EP0666712A4 An aerosol-dispensable foodstuffs parting composition.
10/24/1995CA1337383C Flavor delivery system for fat free foods
10/17/1995US5458904 Fat substitutes based on carrageenan gels, processes for producing the same and food products containing the fat substitutes
10/12/1995WO1995026641A1 Low fat, low calorie, fat substitute
10/12/1995WO1995026638A1 Food products
10/11/1995EP0675688A1 Method for controlling cookie geometry
10/11/1995EP0675687A1 Use of sterile mesomorphic phases in food products.
10/11/1995CN1109712A Stable emulsifying composition and food with same
10/10/1995US5456939 Reduced calorie triglyceride mixtures
10/04/1995EP0674682A1 Starch-natural gum composite compositions as thickening and suspending agents
10/04/1995EP0674480A1 Crystal modifiers for diacetin fats
10/04/1995EP0633733B1 Heat-stable and fracturable spray-dried free-flowing flavor oil capsules, method of making and using in foods
09/1995
09/28/1995WO1995025434A1 A non-aerosol foodstuffs parting composition
09/27/1995EP0673201A1 Reduced fat shortening substitute for bakery products.
09/26/1995CA2006262C Butter containing spread and method for the preparation thereof
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